Antioxidants: the key to a healthy future
5 October, 2000
People who eat foods rich in antioxidants are increasing their chances of a healthy old age, according to a US nutrition scientist who made a presentation at the CSIRO Food Industry Conference at the Adelaide Convention Centre.
Dr Denham Harman of the University of Nebraska Medical Centre reported that studies in animals and humans have shown that increased use of antioxidant supplements and consumption of foods containing antioxidants help people toward the goal of optimal health.
He said: 'This is largely about living your genetically determined lifespan free of significant disease and pain and able to function physically and mentally at acceptable levels'.
Why are antioxidants useful?
Antioxidants include the vitamins A, C and E and the carotenoids and are found in fruit, vegetables and wholegrain products.
Antioxidants help to 'neutralise' the effect of unstable oxygen molecules commonly known as free radicals. As the body uses oxygen, free radicals are produced as a byproduct and are responsible for damaging the cells of the body as they try to latch onto stable compounds such as fats and genetic material.
Free radical reactions happen at an increasing rate with age and the damage done is thought to be cumulative and determines our lifespan.
Dr Harman said: 'Ageing can be viewed as the accumulation of changes in the body which increase the risk of death'.
He reported that oxygen free radical reactions which occur in the body may be responsible for these ageing changes because of their ability to produce random change.
He said: 'Antioxidants in foods help counter the detrimental effects of free radicals and are therefore essential elements of a healthy diet throughout life.'
Last Reviewed: 30 May 2002
