There are different types of antioxidants, including vitamins A, C and E; minerals such as copper, zinc and selenium; phytochemicals from plants, including anthocyanins, lycopene and flavonoids; and zoochemicals in animal products. Antioxidants produce the bright colours in fruit and vegetables; the flavour in foods such as tea, coffee and extra-virgin olive oil; and the bitter taste of dark chocolate.
What we do know from population studies is that people who eat a lot of fruit and vegetables live longer. Tests in the lab indicate that some antioxidants may prevent specific diseases: Flavonoids found in green tea are thought to be behind the low rates of cardiovascular disease in Japan, and lutein, an antioxidant found in vegetables such as spinach and corn, protects against deterioration in the eye’s lens.
What we do know from population studies is that people who eat a lot of fruit and vegetables live longer. Tests in the lab indicate that some antioxidants may prevent specific diseases: Flavonoids found in green tea are thought to be behind the low rates of cardiovascular disease in Japan, and lutein, an antioxidant found in vegetables such as spinach and corn, protects against deterioration in the eye’s lens.
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