You're exposed to oxidants in two ways. The first is a bit of a ''the call is coming from inside the house' scenario, as some oxidants are produced in your body as byproducts of daily processes like breaking down certain medicines, burning sugars to get energy, and releasing digestive enzymes.
How oxidants are formed?
Oxidants are also generated by different types of radiation, with X-irradiation generating the hydroxyl radical and irradiation with ultraviolet light generating electronically excited states with subsequent radical formation. Ultrasound and microwave radiation can also generate reactive oxygen species.
Which foods are oxidants?
Good sources of specific antioxidants include:
- allium sulphur compounds – leeks, onions and garlic.
- anthocyanins – eggplant, grapes and berries.
- beta-carotene – pumpkin, mangoes, apricots, carrots, spinach and parsley.
- catechins – red wine and tea.
- copper – seafood, lean meat, milk and nuts.
