What is the role of antioxidants in nutrition?

Antioxidants play a crucial role in nutrition primarily by neutralizing free radicals and reducing oxidative stress in the body. Free radicals are unstable molecules that can damage cells, proteins, and DNA, leading to various health issues, including inflammation and chronic diseases such as cancer and heart disease. Antioxidants, which include vitamins such as C and E, selenium, and various phytochemicals, donate electrons to free radicals, effectively stabilizing them and preventing cellular damage. This protective mechanism not only helps maintain overall health but also supports the immune system and may delay the aging process.

In contrast, enhancing the flavor of food, increasing protein absorption, and acting as preservatives, while important aspects of nutrition and food processing, do not encapsulate the primary function of antioxidants. These activities serve different purposes and are associated with other nutrients or food components rather than the specific action of antioxidants against oxidative stress.