The human body naturally produces free radicals that damage healthy cells and contribute to aging. Environmental toxins, tobacco smoke, pollution, detergents and ozone also help create these compounds. While eating right reduces the effects of free radicals, it is all but impossible to get an adequate level of antioxidants through regular diet alone.

Antioxidant vitamins fight free radicals by inhibiting the attachment of the unstable free radicals to the more stable molecules in the body’s tissues. They also facilitate energy reduction of the free radicals, and help interrupt an oxidizing chain reaction to minimize the damage caused by the free radicals.

The antioxidant vitamins A, C and E assist in a variety of important functions that support good health.

• Vitamin A, in the form of beta-carotene, fights free radicals and their effects on the body. Regular dosages also contribute to eye health. A lack of vitamin A has been linked to eye problems that can lead to a decrease in vision.
• Vitamin C can help fight free radicals. A research study showed that C accounted for 35% to 75% of the antioxidant power of vitamin C-rich fresh fruits and vegetables such as grapefruits, kiwi and cauliflower. (1) Furthermore, Vitamin C has been shown to be effective in promoting eye health by protecting the proteins of the eye lens from oxidation, in hunting free radicals in the retina, and in promoting health in the cornea. (2)
• Vitamin E neutralizes free radicals that detract from good health. It has also been shown to play a role in immune function and DNA protection. (3-4) Vitamin E can also support eye health. Some studies have found that lens clarity was greater in regular users of vitamin E supplements and in persons with higher blood levels of vitamin E. (5) The natural form of vitamin E is believed to be twice as effective as an antioxidant vitamin as synthetic vitamin E.

SOURCES

1) Szeto YT, Tomlinson B, Benzie IFF: Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. Br J Nutr 87:55–59, 2002.

(2) Handbook of Nutrition and Ophthalmology, by Richard D. Semba, Humana Press, pages 371-390.

(3) Traber MG. Vitamin E. In: Shils ME, Olson JA, Shike M, Ross AC, ed. Modern Nutrition in Health and Disease. 10th ed. Baltimore: Williams & Wilkins, 1999:347-62.

(4) Farrell P and Roberts R. Vitamin E. In: Shils M, Olson JA, and Shike M, ed. Modern Nutrition in Health and Disease. 8th ed. Philadelphia, PA: Lea and Febiger, 1994:326-41.

(5) Paul F. Jacques, ScD; Allen Taylor, PhD, et al. Long-term Nutrient Intake and 5-Year Change in Nuclear Lens Opacities ARCH OPHTHALMOL / VOL 123, APR 2005
& William G. Christen, ScD; Simin Liu, et al. Dietary Carotenoids, Vitamins C and E, and Risk of Cataract in Women ARCH OPHTHALMOL / VOL 126 (NO. 1), JAN 2008