The process of oxidation in the human body produces unstable chemicals called free radicals, which damage cell membranes and other structures.
Free radicals have been linked to a variety of diseases including heart disease and certain cancers.
Antioxidants are compounds in foods that scavenge and neutralise free radicals.
Antioxidants nutrients are vitamins A, C and E, and the minerals copper, zinc and selenium found in foods like fruits and vegetables.
Other dietary food compounds, such as the phytochemicals in plants, are believed to have greater antioxidant effects than vitamins or minerals.
These are called the non-nutrient antioxidants and include phytochemicals, (such as lycopenes in tomatoes and anthocyanins found in cranberries).
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