Red fruits and vegetables are coloured by a type of phytonutrient called “carotenoids” (including ones named lycopene, flavones and quercetin – but the names aren’t as important as what they do). These carotenoids are found in tomatoes, apples, cherries, watermelon, red grapes, strawberries and capsicum.
These carotenoids are known as antioxidants. You will have heard this name before, but you might not remember what it means. It has something to do with “free radicals”, which you’ve also probably heard of before.
Free radicals are formed naturally in our body as a byproduct of all our usual bodily processes such as breathing and moving, but they also come from UV light exposure, smoking, air-pollutants and industrial chemicals.
Free radicals are unstable molecules that can damage proteins, cell membranes and DNA in our body. This natural but damaging process is known as oxidation or oxidative stress. This contributes to ageing, inflammation and diseases including cancer and heart disease.
Importantly, antioxidants “mop up” the free radicals that form in our body. They stabilise the free radicals so they no longer cause damage.
Increasing antioxidants in your diet lowers oxidative stress and reduces the risk of many diseases including arthritis, type 2 diabetes, heart disease, stroke and cancer.