Antioxidants

Antioxidants are substances found in the diet (mostly in plants) whose role is to eliminate (neutralize, quench) so-called free radicals (unstable and reactive compounds with unpaired electrons, which seek another electron to form a stable molecule—the most common representatives being oxygen and nitrogen molecules). The general effect of free radicals is that if there are too many, a so-called oxidative stress arises (caused, for example, by smoke, smog, UV and X-ray radiation, stress, increased oxygen consumption during exercise, metabolism products, and many other factors). Such free radicals attack our genetic material (DNA) to a large extent, leading to various mutations, disorders, diseases.

To eliminate the negative effects of free radicals, we need a sufficient amount of so-called antioxidants. For any substance to be considered an antioxidant, it must suppress the destructive activity of free radicals by donating electrons to them. The rule is that different antioxidants protect us against different types of free radicals in different parts of cells and in different parts of the body. The effect of individual antioxidants is not isolated; they work through a so-called synergistic effect (the overall effect of all antioxidants is greater than the sum of the effects of individual substances). In this respect, it is advisable to focus on the use of mixtures of antioxidant substances, preferably of natural origin, rather than favoring isolated antioxidants obtained by synthesizing from other substances.

An antioxidant, after neutralizing a free radical, itself becomes a free radical. One of the important properties of antioxidants is that they can regenerate each other (for example, vitamin C regenerates vitamin E).

There are two types of antioxidants:

1. Those that our body produces itself.
   These include enzymes, coenzymes, and sulfur-containing compounds.
2. Substances obtained from the diet.
   For example, vitamins C and E, carotenes, and various phytochemicals. Minerals themselves are not antioxidants, but some of them can become vital components of antioxidant enzymes produced by the body (selenium, iron, manganese, copper, zinc). The richest sources are various types of fruits and vegetables. However, antioxidants are also found in other foods, such as grains, legumes, nuts, and seeds. Each food contains a different spectrum and amount of antioxidant substances. A significant percentage of antioxidants are destroyed during food processing. For example, vitamin E in oils is lost during refinement, in grains, it is destroyed by oxidation during storage and milling into flour. Antioxidants in fruits and vegetables, led by vitamin C, are very quickly oxidized in the air's oxygen. Some phytochemicals (especially bioflavonoids) are deliberately removed from foods because they have a bitter taste. Under normal conditions, concentrated doses of antioxidants can also be provided by the production and rapid consumption of freshly squeezed vegetable and fruit juices.

The theory of free radicals and antioxidants is currently accepted by the entire scientific community. Antioxidant substances are attributed with a wide range of interesting effects—experts claim that they can reduce the risk of the onset of more than 80% of diseases—including some cancers, heart problems, inflammations; they may slow down the aging process and many others. They have the ability to support the vitality of the organism, thus they are used with great success to support athletic performance at all levels.