Antioxidants

antioxidants

substances that can prevent/slow damage to cells due to free radicals

free radicals

waste substances produced by cells in the body when food is being processed (internal vs. external)

term for the damage free radicals cause to the cell

oxidative stress

vit a fx

decrease risk of cancer and cardio diseases

vit a sources

green/yellow/orange fruit and vegetables

animals fat sources (whole milk and liver)

vit c fx

same as vit a

vit c sources

tomatoes

cabbage fam

mangoes

kiwifruit

peppers

vit e fx

decease cancer types and prevent/delay cataracts

vit e sources

plant-based veg oils

whole grain, seeds/nuts

green leafy vegetables

selenium fx

prevents cellular and lipid damage

selenium sources

meat/fish/eggs/whole grain/spinach/mushrooms

high dose of vit a supplements

risk of lunch cancer in smokers

high dose of vit e supplements

risk of hemorrhagic stroke and prostate cancer

high levels of Se

toxic

liver damage

high levels of vit c

GI upset (diarrhea)

nursing consideration

supplement use is contraindicated w/ anticoagulation drugs

risk for bleeding