Definition

Antioxidants are compounds that neutralize free radicals and reactive oxygen species, protecting cells from oxidative damage. They include vitamins (C, E), minerals (selenium, zinc), phytonutrients (polyphenols, carotenoids), and enzymes (glutathione, SOD). Antioxidants from diet and supplements support cellular health, reduce inflammation, and prevent chronic disease.

Why It Matters

Oxidative stress drives aging, inflammation, and chronic diseases including cardiovascular disease, cancer, neurodegeneration, and autoimmunity. A diet rich in colorful plant foods provides abundant antioxidants that protect against oxidative damage, reduce inflammation, and support longevity and disease prevention.

Related Conditions

Cardiovascular Disease Autoimmunity Cognitive Decline Aging Inflammation

Related Modalities

Clinical Nutrition Nutraceuticals Lifestyle Medicine

Frequently Asked Questions

Top antioxidant foods include berries (especially blueberries, blackberries), dark leafy greens, dark chocolate, pecans, artichokes, red cabbage, beans, beets, and green tea. Eating a rainbow of colorful plant foods ensures diverse antioxidant compounds.

Food sources are generally preferred as they provide antioxidants in natural ratios with synergistic compounds. However, targeted supplementation (vitamin C, vitamin E, glutathione, resveratrol) may benefit people with high oxidative stress, chronic conditions, or inadequate dietary intake. Work with a practitioner for personalized recommendations.