Antioxidants are big news. Credited with everything from preventing cancer to keeping old age at bay they seem to be top of the health agenda at present.

But what exactly are these seemingly magical substances? Can they really help keep us healthy or are they just another fad?

Many experts believe that antioxidants can help guard us against microscopic particles known as free radicals, which are a by-product of energy production in the body. A certain number of free radicals are necessary to help fight disease, but if left unchecked they can cause serious damage to cell structures and genetic material within the cells.

In the worst case scenario and over a long time period, such damage can become irreversible and lead to health problems such as heart disease, cancer and Alzheimer's disease. Antioxidants work to counteract the negative effects of free radicals. They act as the body's snipers, neutralizing surplus free radicals before they have a chance to do any damage.

The body produces some antioxidants itself but they are also present in in certain foods, such as poultry and some grains, and are particularly abundant in fruit and vegetables. Carrots, spinach, broccoli, apricots and pink grapefruit are all rich sources and as a general guide, the more brightly or darkly coloured the fruit or vegetable the higher the antioxidant levels.

There are many different types of antioxidants and they tend to be found in different food groups. The antioxidant beta-carotene, for example, is found in foods that are orange in colour, including carrots, apricots and mangos. Lutein, best known for its role in eye health, is abundant in green, leafy vegetables such as kale and spinach.

How do we know they are good for us? I

t must be said that there is some controversy over the role of antioxidants, with some scientists disputing their effect on free radicals, but the general consensus sways towards their beneficial effects. 

Lycopene is one antioxidant that has received a lot of attention from researchers in recent years. It is the pigment that gives tomatoes their strong red colour and appears to have particularly potent antioxidant capabilities. Several studies suggest that consumption of foods rich in lycopene is associated with a lower risk of prostate cancer and cardiovascular disease and it is thought to be particularly useful in fighting cancer. A Harvard University study from 1995 found that eating 10 or more servings of tomatoes a week was associated with reducing the risk of prostate cancer by as much as 34%.

It is not just food that contain antioxidants, there is also a multitude of antioxidant supplements on the market; so could we not just take these and forget about the broccoli?

Some researchers claim that groups such as elderly people, especially those who have begun to eat less, frequent aspirin users, heavy drinkers, smokers, and people with impaired immune systems, may benefit from taking a daily antioxidant supplement.

However, the long-term effects of taking antioxidant supplements are not known and despite numerous studies being carried out the jury is still out as to which groups of people, if any, benefit from taking antioxidant supplements. Smokers are supposed to particularly benefit from antioxidant supplements but a recent study in Finland found that smokers who were given high doses of the antioxidant beta-carotene, actually raised their risk of developing lung cancer.

The most sensible advice may be for you to avoid antioxidant supplements until more studies have been carried out and that a diet rich in fruit, vegetables, whole grains, fish, poultry and lean meats is the best way for the body to get all the antioxidants it needs.

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