Antioxidants work to prevent damage to the body before it actually happens. They protect and nurture cells naturally, combating disease and promoting good health. Antioxidants come in many forms, including minerals, enzymes and vitamins. Vitamins and minerals with antioxidant properties are called nutrient antioxidants. The family of naturally formed components protects cells from free radicals, which are highly charged oxygen molecules with unpaired electrons that attempt to obtain electrons from other molecules.
Free radicals are formed naturally in the body, but their production is increased by factors such as smoking, sun damage, stress and toxins like air pollution and asbestos. The resulting damage diminishes the skin’s structural support and decreases its elasticity, resilience and suppleness, leads to inflammation, and is the source of liver spots and poor skin condition. In addition to being the main culprit of wrinkles, free radicals, in essence, accelerate the aging process. Studies have shown antioxidants stop this cellular chain reaction of oxidation by neutralizing free radicals.1
Antioxidants can improve cell function; increase collagen production; improve elasticity; create healthier, younger skin cells; and reduce sun damage ... but the improvement takes time. Like a healthy diet, the more potent the antioxidants used, the healthier the results. Black currants, cherries, cantaloupe, grapes, blueberries, blackberries, cranberries, peppers and spinach are among a growing variety of foods found to contain surprisingly high levels of disease-fighting antioxidant compounds, according to a U.S. Department of Agriculture (USDA) study published in the Journal of Agricultural and Food Chemistry in 2004. This study is one of the largest, most comprehensive analyses to date of the antioxidant content of commonly consumed foods.