Antioxidants exist in both phytochemical and vitamin forms and are naturally present within foods and function to neutralize free radicals within our bodies. Free radicals are molecules with unpaired electrons which scavenge and steal electrons from other compounds to regain stability, thus creating a chain reaction of more free radicals (Whitney & Rolfes, 2005). Antioxidants function to donate electrons, while not becoming a free radical in the process, as they are stable molecules. In addition to defending against free radicals, antioxidants further limit free-radical formation, stimulate repair of enzyme activity, repair oxidative damage, stimulate antioxidant enzyme activity and destroy free radicals along with their precursors (Whitney & Rolfes, 2005). It’s via these very same mechanisms that antioxidants are also thought to have implications in defending against heart disease and arteriosclerotic buildup and even defending against cancer (Whitney & Rolfes, 2005).
Cardiac Defense Against Heart Disease and Arteriosclerosis
Vitamin E and other antioxidants may protect against cardiovascular disease and reduction of arteriosclerotic buildup of plaque within arteries via reduction of free radicals which oxidize LDL (Whitney & Rolfes, 2005). Once LDL within arterial walls is oxidized, its structure and functions become altered as well, causing augmented development of plaque which clogs the artery walls and impedes blood flow (Whitney & Rolfes, 2005). Oxidized LDL also causes the formation of cytokines and growth factors which leads to propagation of fibre proteins and smooth muscle cells which become fibrous plaque (Van Poppel, Kardinaal, Princen, & Kok, 1994).
Free radicals also effect and oxidize polyunsaturated fatty acids within cell membranes, which also contribute to structural changes to arterial walls. Unsaturated fatty acids contained within low density lipoproteins are highly susceptible to oxidation (Van Poppel, Kardinaal, Princen, & Kok, 1994). In addition to antioxidants free radical fighting effects, certain ones such as Vitamin E also protect against blood clotting, arterial injuries, and inflammatory effects (Whitney & Rolfes, 2005).
Cancer Defense
Free radicals can often have damaging impacts upon cellular DNA which can cause cancer to arise. As antioxidants function to eradicate free radicals, they may reduce cancer risks by protecting cellular DNA structures (Whitney & Rolfes, 2005). Research shows inverse correlative data and reports between DNA damage and vegetable intake and foods rich in beta-carotene, carotenoids and vitamin C. Certain foods rich in vitamin C demonstrated the potential to have protective effects against specific types of cancers which include the following: stomach, esophageal, mouth and larynx (Whitney & Rolfes, 2005).
Practical Application
Despite antioxidants positive effects on heath and reducing disease markers, singular dosed supplemental intake is still not supported and may in fact be contraindicated (Villanueva & Kross, 2012). A 2012 study in the International Journal of Molecular Sciences reports on the hypothesis of “antioxidant induced stressed” by consumption of purported health protecting supplements with antioxidants which may overwhelm the body’s free radicals (Villanueva & Kross, 2012). They propose that having too many antioxidants upsets the equilibrium between antioxidants and free radicals, resulting in negative side effects including blocking insulin sensitivity, increasing oxidative stress, and possibly morbidity (Villanueva & Kross, 2012). Ultimately their advice was to obtain antioxidants from food sources instead of overpowering with supplements. Conclusively, there remain many unanswered questions and much conflicting research as it revolves around antioxidants and cancer prevention (Villanueva & Kross, 2012).
Sources
Van Poppel, G., Kardinaal, A., Princen, H., & Kok, F.J. (1994). Antioxidants and coronary heart disease. Annals of Medicine, 26(6), 429-434. doi:10.3109/07853899409148365
Villanueva, C., & Kross, R.D.(2012). Antioxidant-induced stress. International Journals of Molecular Sciences, 13, 2091-2109. doi:10.3390/ijms13022091
Whitney, E., & Rolfes, S.R. (2005). Highlight 11: Antioxidant nutrients in disease prevention. Understanding Nutrition (10th ed.)(pp. 389-391). Belmont, CA: Thomson Wadsworth
Disclaimer
All programs and articles provided are intellectual property of James Shmagranoff. No copies or redistribution of these is allowed without express permission from James Shmagranoff. James Shmagranoff is not a doctor and nothing contained within this article is to be taken as medical advice. Always follow the directions of your medical practitioner.
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