by Melissa Manning

Created on: March 10, 2009   Last Updated: March 16, 2009

Antioxidants protect our bodies from free radicals, which are atoms with unpaired electrons that cause oxidative damage to cells. This chemical reaction suppresses the immune system, causes infections, and can contribute to cardiovascular disease and cancer. Although there are literally hundreds of pills, syrups, and fruit bars on the market, whole foods remain the best source of antioxidants.

Food contains compounds that enhance each other. Although the health food industry has in the past thought that more of a good thing is better, new research shows that this is not the case. For example, a grain of wheat contains a husk rich in fiber and a core rich in carbohydrate. The husk is often isolated as bran, 'good' for extra fiber. However,there is a substance in bran that binds minerals and many health experts question the wisdom of consuming concentrated bran. These experts say, 'Eat the whole food, not a part of it.'

The same holds true for foods rich in antioxidants. The whole contains fiber, carbohydrates, sometimes protein, a rich mix of minerals, and vitamins. Even fresh-squeezed juices lose some of the good parts of the original fruit or vegetable. The best and most cost-effective way to get the benefits of antioxidants is to find them in fresh whole foods.

In fighting the effects of aging, the big three remain vitamins C, A, and E. Vitamin C boosts the immune system to fight everything from scurvy to the common cold. It is water-soluble, which means that it can be taken in great quantities without fear of overdose and that it fights free radicals in every part of the body, including the brain and the skin. Berries, citrus fruits, apples, and green vegetables are rich sources.

Vitamin A helps the body fight infections of any kind. Traditionally this vitamin was taken from fish oils, but new sources include carotenoids, found in yellow, green, red, and orange vegetables and fruits. These caretonoids, with health benefits of their own, can be converted into Vitamin A in the human body. Eating colorful foods is a good way to get Vitamin A without risking the overdose possible with a daily vitamin pill.

Vitamin E prevents the oxidation of fats and also reduces the amount of oxygen necessary for optimal organ function and tissue healing. These attributes make it valuable for heart health. Many people depend on it to relieve the pain of varicose veins, for healing cuts and sores, and for fighting skin infections such as ringworm or dermatitis. This vitamin used

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