How Antioxidants in Food Help Fight Cancer

Antioxidants are naturally occurring substances such as vitamins A, E, and C that help protect cell in the body from the damaging effects of free radicals. Free radicals are damaged molecules with unpaired electrons which can multiply and set the stage for disease, especially heart disease and cancer. Antioxidants can bind to these unpaired electrons neutralizing their damaging effects. The heart muscle cells, nerve cells, and certain immune system cells are the most vulnerable to free radical damage. Free radicals can form from the damaging effects of tobacco, pollution, processed foods, radiation, and chemicals used to color and sweeten food. A high intake of antioxidant nutrients appear to be especially protective against cancer. Antioxidants chase after free radical like Pac-men to gobble them up and neutralize their damaging effects to the body. They are found most abundantly in fruits and vegetables.

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