Antioxidants: Really That Beneficial..??
An antioxidant is a chemical that reduces the rate of particular oxidation reactions, where oxidation reactions are chemical reactions that involve the transfer of electrons from a substance to an oxidizing agent. Antioxidants help because they can neutralize free radicals, which are toxic by-products of natural cell metabolism. Foods, rather than supplements, may boost antioxidant levels because foods contain an unmatchable array of antioxidant substances.
Antioxidants like vitamin C and vitamin E, carotene, lycopene, lutein, etc. may play a role in helping to prevent diseases such as cardiovascular disease, cancer, Alzheimer's disease and macular degeneration. Research is increasingly showing that those who eat antioxidant-rich foods depict health benefits.
Normally, the advantageous effects of antioxidants are known but are they really that beneficial..!!
Although antioxidant vitamins are needed in the diet, there is appreciable discussion on whether or not antioxidant-rich foods have anti-disease activity. Moreover, if they are really useful, it is unknown which antioxidants are needed from the diet and in what amounts. Tirilazad; antioxidant steroid derivative hinders the lipid peroxidation. Antioxidant supplementation might scale back the cardiovascular advantages of exercise. Comparatively sturdy reducing acids will have antinutrient effects by binding to minerals like zinc and iron within the tract and preventing them from being absorbed. Antioxidant foods are widely used to prevent cancer, but they may interfere with cancer treatments, since the environment of cancer cells causes high levels of oxidative stress, making these cells more susceptible to the further oxidative stress induced by treatments. Thus, by reducing the redox stress in cancer cells, antioxidants could decrease the effectiveness of radiotherapy and chemotherapy. Foods having antioxidants are mostly considered safe, recent studies have suggested that taking higher doses could also be harmful and probably toxic.
In contrast, many foods higher in antioxidants offer an array of health benefits, such as being high in fibre, protein and other vitamins and minerals and low in saturated fat and cholesterol. Thus, there remains a dilemma between the positive and negative impacts of antioxidants.
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