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Natural Medicines - Nutritional Consulting Benefits of Antioxidants By Nancy Zivkovic, CNP Carrots, squash, broccoli, sweet potatoes, oranges, strawberries, nuts and seeds... all of these foods have something in common, they all contain valuable antioxidants. Antioxidants found in our food help to prevent or slow the oxidative damage to our body. When our body cells use oxygen, they naturally produce free radicals which can cause damage. Antioxidants protect us by acting as "free radical scavengers," preventing and repairing cell damage done by these free radicals. Vitamins A, C, E, Selenium and Zinc are also known as the ACES. These nutrients are also commonly known as Antioxidants which can be found in fruits, vegetables, whole grains and nuts, and seeds. By increasing our daily intake we can help reduce the risk of developing degenerative diseases including heart disease, macular degeneration, diabetes, and cancer, all of which are contributed by free radical damage. When preparing your meals be sure to include a variety of colorful foods; dark green, orange, yellow and red fruits and vegetables as they are packed with disease fighting antioxidants. Most commonly known Antioxidants Vitamin A Carrots, squash, broccoli, sweet potatoes, tomatoes, kale, collards, cantaloupe, peaches and apricots Vitamin C Citrus fruits like oranges and limes etc, green peppers, broccoli, green leafy vegetables, strawberries and tomatoes Vitamin E Nuts & seeds, whole grains, green leafy vegetables, vegetable oil and liver oil Selenium Fish & shellfish, red meat, grains, eggs, chicken and garlic