⏱ 3 min read
Dietary antioxidants are compounds found in foods that help neutralize free radicals and maintain the redox balance of cells. The most studied are vitamin C (water-soluble, acts in the aqueous environment), vitamin E (fat-soluble, protects membranes and fats), and carotenoids, the pigments of fruits and vegetables such as beta-carotene, lycopene, lutein, or astaxanthin.
An important nuance: within the matrix of foods, these antioxidants are associated with lower cardiovascular risk, lower risk of some cancers, and greater longevity. But as isolated supplements at high doses, the results have been disappointing and even counterproductive in some trials (for example, beta-carotene in smokers). That is why the evidence supports obtaining them from a vegetable-rich diet rather than from megadoses in capsules.
Educational information, not medical advice.
Information, not medical advice.