Antioxidants in Nutrition

Featuring Sarah Ware, BSc (Hons), RD, CDE (Certified Diabetes Educator)

Duration: 1 minute, 8 seconds

Antioxidants are compounds that help fight against free radical damage. Free radicals are produced through normal metabolism, and through the exposure to toxins like pollution and cigarette smoke.

Free radicals can enter the body and cause damage to protein and fats and can possibly lead to things like cancer. Our body's defense against free radicals is to use antioxidants. Antioxidants can be found in many fruits and vegetables, and common vitamin antioxidants are vitamin C, vitamin E and the mineral selenium.

You can take a supplement for the C, E and selenium antioxidants, but to get the benefit of phytochemical antioxidants, you do want to choose fruits and vegetables. The general rule is the more brightly coloured your plate, the more antioxidant content of your meal.

If you have more questions on how to increase the antioxidant content of your meal, speak to a local dietitian or nutritionist, and if you'd like to take supplements, speak to somebody at your local food store or pharmacy.

Presenter: Ms. Sarah Ware, Registered Dietitian, North Vancouver, BC

Local Practitioners: Registered Dietitian