SO JUST WHAT ARE ANTIOXIDANTS?

What do they Do?
What are They?

Here are a couple of articles from Dr. Mercola's website.

Antioxidants

Posted by: Dr. Mercola
July 10 2002 | 1,678 views

Diets rich in vitamin C and E may delay the onset of memory-robbing Alzheimer's disease.

Compounds called free radicals that are released during normal cell processes can be harmful to body tissues, leading to so-called oxidative damage or stress. Experts have linked oxidative stress to several illnesses, including cancer, heart disease and Alzheimer's disease.

Since antioxidants -- including vitamins C and E -- can neutralize free radicals, some experts believe these nutrients could help delay the onset of Alzheimer's disease.

One set of researchers found that those with the highest intake of vitamin C and vitamin E from food appeared to be the least likely to develop Alzheimer's disease. Smokers who consumed the most beta-carotene and flavanoids -- two types of antioxidant nutrients -- also appeared to cut their Alzheimer's risk..

Other researchers found that those with the highest dietary intake of vitamin E had the lowest risk of developing Alzheimer's disease. But people who carried a gene known to increase Alzheimer's risk did not see any benefit from vitamin E consumption.

Neither of the studies showed any reduction in the risk of developing Alzheimer's among people who took dietary supplements like daily vitamin pills that contained antioxidants. A benefit only appeared when the nutrients were consumed in food.

An accompanying editorial suggests that perhaps some other component of food slows progression of Alzheimer's disease.

JAMA June 26, 2002;287:3223-3237, 3261-3263

A high intake of flavonoids -- antioxidant compounds found in certain fruits and vegetables -- may cut risks for fatal heart attack in older women by more than a third. Consumption of broccoli, especially, was strongly associated with reduced risk of coronary heart disease death in postmenopausal women. Flavonoids are found in numerous fruits and vegetables, as well as in certain types of tea. These compounds are thought to be antioxidants -- compounds capable of 'mopping up' free radicals, the harmful byproducts of normal metabolism.

Numerous studies have suggested that antioxidants help prevent cancer, heart disease, and other illnesses. The study focused on daily intake of three major sources of flavonoids -- apples, broccoli, and tea.

Of the three sources, only high broccoli consumption was associated with significant reductions in heart attack. Flavonoids appear to reduce oxidation of LDL ('bad') cholesterol in the bloodstream, preventing cholesterol from sticking to artery walls, which can lead to clogged arteries and boost heart attack risk.

American Journal of Epidemiology May 15, 1999;149:943-949