Antioxidants are substances that may protect cells from the unstable molecules known as free radicals. Free radicals are molecules with incomplete electron shells, making them unstable. Free radical formation can be caused by various environmental exposures, including cigarette smoke, radiation, and surgery. This situation may lead to cancer if the body lacks the necessary antioxidants or is too overrun with free radicals.

In humans, the most common type of free radical is oxygen. When oxygen molecules becomes electrically charged or "radicalized," it tries to steal electrons from other molecules, causing damage to DNA and other molecules. These free radicals can be neutralized by antioxidants donating their electrons to stabilize them. Antioxidants themselves possess the special quality to be able to lose its electrons without becoming free radicals themselves. Considerable laboratory evidence indicates antioxidants may slow or prevent the development of cancer.

There are currently six classes of free radicals linked to chronic illnesses such as cancer. They are referred to as reactive oxygen species (ROS). The ORAC (oxygen radical absorption capacity) scale was developed to measure the capacities of antioxidants against free radicals. The test is used extensively in scientific research, and is used by the USDA Human Nutrition Research Center on Aging.

Antioxidants are abundant in fruits and vegetables, as well as in other foods such as grains, nuts, and select meats, poultry, and fish.The ORAC test gives the values of fruits and vegetables. The higher the score, the better to fight free radicals. Simply stated, antioxidants obtained from a healthy diet can effectively fight free radicals. However, being that there are thousands of free radical families and that no one single antioxidant can neutralize all of them, it is of extreme importance to eat a wide variety of different, brightly colored fruits and vegetables. This is something that barely 17 percent of Americans do. What percentage are you in?