Antioxidants in Food. Consumers' Research Magazine | October 1, 1999| | COPYRIGHT 1999 Consumers' Research, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright

Antioxidants, naturally present in many foods, appear to benefit health overall. They are credited with preventing cell damage linked to the development of degenerative conditions such as coronary artery disease; atherosclerosis; cataracts; Alzheimer's, Lou Gehrig's, and Parkinson's diseases; and cancers. Antioxidants may promote immune system function, especially in elderly individuals, and retard the aging process. Antioxidants may reduce the susceptibility of undesirable low density lipoprotein (LDL) cholesterol to oxidation, which leads to plaque formation in the ...

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