Tap into the Health-Boosting Power of Antioxidants

Your mother always nagged you to finish your fruit and veggies, and now researchers are finally beginning to figure out the science behind her gut instincts. It has long been known that the healthiest diets are chock full of vitamins and minerals, but recent studies are delving further into the ways that these valuable victuals enhance well-being and block disease.

The key to this mystery is the special class of molecules known as antioxidants. These uniquely powerful cells can actually slow the oxidation of the cells and molecules around them. Although oxidation is not always a negative process, it sometimes results in the creation of free radicals, cells that have been identified as playing a central role in health-damaging processes, such as cancer growth and aging.

Many natural substances contain antioxidants, but certain types of plant food are virtually brimming with them. That's why recent revisions to government health guidelines have shifted to place more emphasis on a diet that includes many fruits and vegetables. This week, we'll survey a few recent studies that have shed more light on the health-enhancing properties of antioxidants.

Food-Based Antioxidant Intake Best for Boosting Health, Study Shows

Since scientists first began to recommend higher intake of antioxidants, some people have responded by adding antioxidant supplements to their daily regimen. Although some antioxidants are better than none at all, a recent report published by the renowned researchers at the Mayo Clinic indicates that food sources of antioxidants offer the most health benefits.

The report affirmed the singular role of antioxidants in slowing and preventing a host of diseases. Beneficial substances such as vitamin E, vitamin C, lutein, carotene, and lycopene were singled out as having some of the most powerful disease-fighting properties.

Although supplements are still recommend if a person has difficulty fitting enough antioxidant-rich foods into their diet, the researchers strongly suggest ingesting food-based antioxidants to get the most health benefits. Foods that were identified as the best bets for antioxidants included berries, dark chocolate, black beans, apples, spinach, sweet potatoes, red wine, green tea, walnuts, almonds, whole-grain oats, cloves, ginger, and tomatoes.

Antioxidants' Method of Fighting Disease Partially Explained in Recent Study

Although the fact that antioxidants help combat an array of diseases and disorders has been established in the scientific community for several decades, the exact mechanism of their disease-fighting properties has remained a mystery. The results of a recent study conducted by researchers at Clemson University have provided a vital piece of the antioxidant puzzle.

According to the research findings, which were presented in preliminary form at this year's American Chemical Society national conference, antioxidants can protect against certain types of disease-causing damage that occur at the level of the DNA. This damage can occur when unbound metallic ions such as iron and copper produce a harmful type of oxygen that can wreak havoc in human cells.

The researchers further discovered that even low doses of antioxidants can bind to these loose metal ions, thus preventing cellular and DNA damage. While more investigation is necessary to precisely pin down the origins and outcomes of this reaction, the scientists asserted that this finding may offer new hope in the treatment and prevention of many serious health problems, including Parkinson's disease, Alzheimer's disease, and cardiovascular disease, among others.

Ripe Fruit Provides the Most Concentrated Form of Antioxidants

In keeping with other recent research findings that indicate that food sources of antioxidants are superior for health benefits, a study conducted by researchers at the University of Innsbruck has shown that very ripe fruit is also the best source of food-based antioxidants.

The same process that causes brightly colored fall foliage also initiates the color changes that indicate ripening in fruit and vegetables. This process results in a high level of nonfluorescing chlorophyll catabolytes -- substances which also happens to be one of nature's most powerful disease-fighting secret weapons.

Much of these substances are concentrated in the peels of ripe fruit. As such, the researchers recommend retaining the peel when eating fruits like apples and pears for their antioxidants. They also suggest looking for ripe, brightly-colored fruits and vegetables to get the best health-boosting "bang" for your buck.

Check with your doctor or a licensed nutritionist to learn about more ways to work healthy antioxidants into your diet, and be sure to check back here each week for more of the health science news you need!