Antioxidants
If you’ve noticed how an apple turns brown when it’s cut or how iron rusts when exposed to the elements, you’ve seen the effects of oxidation. Oxidation causes similar damage to the cells of the body. But unless you have discovered how to live without breathing, you cannot escape the consequences of oxidation. It takes place whenever you breathe, digest food, exercise, or even sleep – and produces potentially harmful agents called free radicals.

Free radicals are unstable molecules that trigger chain reactions that eat away at the cells of the body and damage the genetic material they contain. Countless free-radical chain reactions take place in the body each day. In addition, emotional stress, ultraviolet light, air pollution, and cigarette smoke also generate free radicals that can put your health at risk.

Fortunately, nature provides antioxidants – factors which have been shown to be helpful in minimizing the effects of free radicals. The most important antioxidants include:

• Certain vitamins and carotenoids

• Glutathione, L-cysteine, alpha lipoic acid

• Certain minerals such as Zinc and Selenium

• Components found in plants, such as ginkgo biloba, bilberry, resveratrol and green tea

While fruits and vegetables provide a source of natural antioxidants in the diet, in this modern age additional supplementation is desirable to help achieve optimal intake.

Recent research suggests that combinations of antioxidants work better than isolated antioxidants, and that alpha lipoic acid in particular helps to recycle the antioxidants.

Vitamins
Vitamins are vital for human life because they play integral roles in hundreds of life-sustaining biochemical reactions. Vitamins are the catalysts for all reactions using proteins, fats and carbohydrates for energy, growth and cell maintenance. Certain nutrients are required in excess of the typical amounts supplied in the diet depending on specific nutritional needs. Consuming dietary vitamin and mineral supplements may help play an important role in maintaining good health. For the most part, vitamins cannot be produced in the body and must be supplied through the diet or vitamin and mineral supplements.

Vitamin E (alpha tocopherol) was first isolated from plant oils. Tocopherols are the primary fat-soluble antioxidants that help minimize the effects of free-radicals.

Of the four compounds - designated as alpha, beta, delta and gamma tocopherols - alpha tocopherol has the greatest nutritional and biological value. Vitamin E (alpha tocopherol) may help:

• Prevent polyunsaturated fatty acids from breaking down and combining with substances that may harm the body. As a result, fats and oils containing vitamin E are less likely to turn rancid than those without vitamin E.

• Prevent oxygen from converting to toxic peroxide free radicals.

• To maintain muscle and nerve function.

• Bring nourishment to cells.

• Strengthen capillary walls.

• Protect red blood cells from being destroyed by poisons, such as hydrogen peroxide, in the blood.

• Promote healthy immune function.

Vitamin E
Intakes above 100i.u. in individuals with high blood pressure should initially be used with caution.

Individuals taking anticoagulant drugs such as Warfarin, Heparin and Coumarin should avoid vitamin E above 100mg daily unless supervised by a medical practitioner.

Individuals with a recent history of heart disease should avoid excessive intakes of vitamin E unless supervised by a medical practitioner.

Women with active breast, ovarian or hormonally dependent tumours should avoid high intakes of vitamin E presented in a base of wheatgerm, soy, corn oil or other polyunsaturated oils.