Antioxidants, and their archenemy, free radicals, once the domain of health radicals and panned by many medical professionals, are now discussed in the same breath as fats, carbohydrates, and proteins. However, as researchers look harder, they are discovering many more antioxidants. This may be because they have not been known for so long, or because the FDA has not given them official sanction. Enzyme antioxidants are the body s first line of defense against free radicals. Our bodies produce them to combat free radicals.
SOD helps prevent damage that is implicated in tissue degeneration associated with aging.
Unfortunately, studies show that SOD s natural production tapers off as we age. It all starts with oxygen. These free radicals are of minimum concern if kept at reasonable levels our bodies produce enzymes to combat them, and free radicals are helpful in some body processes. However, cigarette smoke, air pollution, water pollution, fried foods, and toxins also create free radicals. If these excess free radicals attack DNA, which forms the body s genetic code, cancer may occur.