Sources of Antioxidants
It is an established fact that to increase your health and well being, you need to include foods in your diet that supply a well balanced mix of antioxidants. The vitamins, minerals and proteins that neutralize the free radicals released by the absorption of oxygen bonded molecules are often dependant upon several combinations of these substances to work properly.
To begin with, processed foods often fall short in this requirement. Through the manufacture and processing methods used, the existing antioxidant compounds are usually already exposed to the oxygen in the air and have been neutralized by it. This does not mean that such prepared foods are worthless, just that they have had their usefulness as antioxidants diminished.
Vitamin C (ascorbic acid) is a very active antioxidant. As well as preventing or diminishing a multitude of illnesses, vitamin C is very active in the absorbtion of the free radical ions released by oxidation of oxygen bonded molecules. In its most natural and useful form, vitamin C is prevalent in fresh fruits to a high degree. Many vegetables, especially green ones also provide significantly high levels of vitamin C.
Vitamin E (tocopherol) is especially effective in the reduction of free radicals and can help prevent the wrinkling and aging of the skin. Using vegetable oils for cooking will increase the intake of vitamin E. It is a much healthier solution than fatty oils made from animal substances and does not increase cholesterol intake.
To boost the polyphenolic antioxidants, green tea is especially useful. Even coffee provides some of these needed antioxidants although to a much lesser degree than tea. These antioxidants are also found in sufficient amount in such diverse foods as chocolate, soy and oregano. Red wine is also a very good source for these antioxidants and is why a glass of table wine with a meal is actually a healthy choice.