In general, antioxidants neutralize free radicals that are generated in the body, and prevent damage to cell proteins, lipids and carbohydrates. "Antioxidant" is a classification of several organic substances, including vitamin C, vitamin E, vitamin A (converted from beta-carotene), selenium, and a group known as the carotenoids. Carotenoids are a pigment that adds color to many fruits, and vegetables. Evidence is now available that indicates that harmful free radicals play a role in most major health problems such as cancer, cardiovascular disease and degenerative diseases associated with aging.

Antioxidants serve several functions in a diet. Of most importance to long term health is preventing the formation of hydroperoxides and free radicals, compounds that damage the cell's structure and possibly result in cancer. Harmful free radicals are generated in the body during normal metabolism, and upon exposure to environmental assaults such as infectious agents, pollution, UV light and radiation, etc. When harmful free radicals are not neutralized by the body's defense mechanisms, an excess of harmful radicals exists. If the generation of harmful radicals has exceeded the body's, or cell's capacity to effectively neutralize these radicals, then these harmful radicals will damage vital proteins, lipids and DNA.

A few of the foods rich in carotenoids are: Apricots, broccoli, pumpkin, cantaloupes, spinach, sweet potatoes, and the lycopene in tomatoes. Vitamin C, vitamin E, magnesium, copper and zinc are also good antioxidants.

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