changes that eventually can lead to cancer. Antioxidants are compounds in foods that inhibit the oxidation caused by free radicals. The vitamins C and E and beta carotene (which converts to vitamin A in your body) and the minerals magnesium, copper, and zinc are antioxidants in foods that have shown promise in slowing down or preventing the chronic health problems, such as heart disease and cancer, that often accompany aging. Antioxidants also may help the body fight infection. Vitamin E is found in nuts, seeds, and oils such as olive, peanut, and canola oil. You can increase your intake of beta carotene by eating more orange and deep yellow vegetables and fruits such as carrots, sweet potatoes, pumpkin, cantaloupe,
apricots, and winter squash. Boost your vitamin C intake by consumingcitrus fruits (oranges, grapefruit, lemons, or limes), berries, bell peppers, potatoes, broccoli, and cabbage. The scientific evidence is strongest for the healthful effects of vitamin E and weakest for vitamin C. Experts stress that it is best to obtain antioxidant vitamins naturally, from your diet, rather than by taking supplements, especially in large amounts, until large-scale, long-term studies prove otherwise. As with vitamin and mineral supplements in general, taking antioxidant supplements cannot make up for the inadequacies of a poor diet. If you already have a health problem such as heart disease, taking antioxidants should never replace the goals of maintaining normal blood pressure, improving your cholesterol profile, or stopping smoking.
