The negative effects of free radicals on the human body mentioned in Part 1 can be counter acted by antioxidant enzymes since they can directly remove free radicals from cells. Strong antioxidants have the following characteristics: a)neutralize and dispose of free radicals, b) regenerate other antioxidants, c) are readily absorbed, and d) have a concentration in the tissues and fluids at physiologically adequate levels. Perhaps the most potent of the antioxidants include vitamin C, vitamin E, glutathione, carotenoids, ( as in cooked carrots and tomatoes. ) flavonoids ( produced by brightly colored produce such as blueberries, red grapes and even green tea) and selenium.

Vitamin C is one of the most potent antioxidants and works with Vitamin E and the carotenoids to exert its physiological effects. Vitamin C mainly protects cell membranes from free radical damage. Most studies have shown that high vitamin C consumption reduces markers of DNA (the body's essential blueprint), fats, and protein damage. Vitamin C has also consistently been shown to lower risk of certain cancers including stomach, lung, and colon and rectal.

Vitamin E is a fat-soluble vitamin that functions mainly to protect against fat spoilage (peroxidation,) or free radical damage to fat-rich structures such as cell membranes and nerves. Vitamin E intake of 200 IU each day lowers the risk of colon and rectal cancer and has actually been shown to destroy cancer cells.

Glutathione is a natural body- produced antioxidant and functions as the primary antioxidant within cells. The primary protective effect of glutathione is detoxification of enzymes that fight oxidative stress, transport of amino acids through cell membranes, and scavenging free radicals. Many studies have linked cancer risk to low glutathione concentrations, especially colon and breast cancer.

Carotenoids are pigments that are found in plants and can prevent certain cancers as well as age-related macular (eye) degeneration and atherosclerosis. Carotenoids function by neutralizing the potentially damaging effects of oxygen molecules and, thereby, preventing formation of free radicals. A study of almost 30,000 elderly male smokers showed that 20 mg/day consumption of carotenoids lowered incidence of lung cancer by 18%.

Flavonoids also have tremendous beneficial impact on human health and they are being widely studied for the prevention and treatment of cancer and heart disease. Probably their most important property is their ability to protect against oxidative stress by free radicals. Regular consumption of flavonoids such as polyphenols (found in chocolate, walnuts and olive oil) and quercetin (found in citrus fruit, virtually all vegetables, particularly onions) is associated with lower rates of cancer including stomach, pancreas, lung, and breast. Furthermore, flavonoids can also prevent blood clots and lower risk of cardiovascular death.

Selenium (found in Brazil nuts, tuna and crab and in leafy vegetables) prevents cells from mutating and transforming into cancer-causing tumors. Selenium is also protective against free-radical-induced DNA damage. Consumption of 50 micrograms of selenium per day lowers mortality from stomach cancer.

Overall, there is strong evidence that high antioxidant consumption is protective against many chronic diseases, especially cancer. Getting your daily dose of antioxidants is easily obtainable with a diet rich in fruits, dark green leafy vegetables, nuts and seeds. The latter are rich in Vitamin-E.

Dr. Linda Kennedy MS SLP ND: Is an accomplished writer in the areas of both standard and alternative health care. Her passion for educating people in the area of natural health also flows over to natural health for pets as well. She sells whole food supplements, including glyconutrients, and is interested in the effects of food allergies.

Read Part 1