Mucahit Avcil, Department of Emergency Medicine, Adnan Menderes University, Aydan, Turkey, Email: muc. avilhit gmail. Received: Jan, Manuscript No.

EJMOAMS; Editor assigned: Jan, Pre QC No. EJMOAMS PQ ; Reviewed: Jan, QC No. EJMOAMS; Revised: Jan, Manuscript No. EJMOAMS R ; Published: Feb Antioxidants are sometimes called as the free-radical scavengers.

Because this substances helps to prevent the slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to other pressures and environmental.

The sources of antioxidants include artificial or natural sources. Whereas certain source of plant-based foods which are obtained by humans are thought to be rich in antioxidants. Plant-based antioxidants are a kind of plantbased nutrient, or phytonutrient.

Also our body also produces trusted source which includes some antioxidants, such as endogenous antioxidants. The antioxidants which are obtained outside the body are called exogenous. The body processes food and reacts to the environment it is because of the free radicals which act as the waste substances produced by cells trusted source.

Oxidative stress is caused if the body remove free radicals efficiently and cannot process, by this body functioning does not take place and it also harm cells.

The body generates free radicals in response to environmental insults, such as tobacco smoke, ultraviolet rays, and air pollution, but they are also a natural byproduct of normal processes in cells.

When the immune system musters to fight intruders, for example, the oxygen it uses spins off an army of free radicals that destroy viruses, bacteria, and damaged body cells in an oxidative burst. Some normal production of free radicals also occurs during exercise.

This appears to be necessary in order to induce some of the beneficial effects of regular physical activity, such as sensitizing your muscle cells to insulin. Because free radicals are so pervasive, you need an adequate supply of antioxidants to disarm them. Your body's cells naturally produce some powerful antioxidants, such as alpha lipoic acid and glutathione.

The foods you eat supply other antioxidants, such as vitamins C and E. Plants are full of compounds known as phytochemicals—literally, "plant chemicals"—many of which seem to have antioxidant properties as well.

For example, after vitamin C has "quenched" a free radical by donating electrons to it, a phytochemical called hesperetin found in oranges and other citrus fruits restores the vitamin C to its active antioxidant form.

Carotenoids such as lycopene in tomatoes and lutein in kale and flavonoids such as flavanols in cocoa, anthocyanins in blueberries, quercetin in apples and onions, and catechins in green tea are also antioxidants.

News articles, advertisements, and food labels often tout antioxidant benefits such as slowing aging, fending off heart disease, improving flagging vision, and curbing cancer. And laboratory studies and many large-scale observational studies those that query people about their eating habits and supplement use and then track their disease patterns have noted antioxidant benefits from diets rich in them, particularly those coming from a broad range of colorful vegetables and fruits.

But results from randomized controlled trials of antioxidant supplements in which people are assigned to take specific nutrient supplements or a placebo have not supported many of these claims. Indeed, too much of these antioxidant supplements won't help you and may even harm you.

It is better to supply your antioxidants from a well-rounded diet. To learn more about the vitamins and minerals you need to stay healthy, read Making Sense of Vitamins and Minerals , a Special Health Report from Harvard Medical School.

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