The best way to prevent free radicals is to eat foods rich in antioxidants. Antioxidants are molecules that have positives charges and join together with free radicals that have oxidized negative charges. They join and balance out the free radicals, making them harmless to cells. Antioxidants are to free radicals what marriage is to young and restless youth.

The best sources of antioxidants are vitamins A, C and E; the minerals Selenium, Zinc and Copper; flavonoids; and Co Q-10. Selenium is found in meats, nuts, seafood, whole grains, liver and fowl. Zinc is found in meats, oysters and shelfish, beans, nuts, fowl and in whole milk (although it’s less digestible from milk). Copper is found in whole grains, meat and fish.

Vitamin E, being liposoluble, acts inside the cellular membrane obstructing the oxidation chain from the solubles fats. What does that mean? It means that vitamin E inhibits oxidation from the body burning fat to make energy. It is found in wheat germ, dark green leafy vegetables, soybean oil, cashews, egg yolk, brown and wild rice, cottonseed oil, grapeseed oil, avocado, almonds, liver, chicken, turkey, apples, peaches, peanuts, and banana.

Vitamin C neutralizes free radicals and their bad effects on the body and it prolongs the functioning of vitamins A and E. That’s why the three of them work together for best results. Vitamin C is found in citrus fruits, like oranges, acerola, kiwi, arugula, garlic, parsley, pineapple, watercress, guava, passion fruit, tomatoes, red bell peppers, and strawberries.

Co-enzyme Q-10 is found in sardines, broccoli, spinach and peanuts.

A great source of flavonids is Green and white tea.

Remember that it’s best to eat these fruits and veggies together because they often work together for best results. Also, eating a variety of these foods gives you a variety of nutrients. As you’ve probably heard by now, it’s important to eat all the colors in the rainbow. The pot of gold at the end of the rainbow? That’s the fountain of youth!