Becoming older is a natural phenomenon and also it is part of the life cycle. Our lifestyle influences how
quickly we age and how we deal with becoming older. Ageing also generates concerns about ongoing
health and vitality. The decline in physical and mental function due to ageing are caused partly by lifestyle
and partly by the normal processes of ageing. Nutrition plays an important role in maintaining health in vulnerable older people that it has the potential to ease the load that ageing populations place on healthcare systems.
Normally people are aware about the benefits of antioxidants. They can help to prevent cancer and cardiovascular disease and even slow the signs of ageing. Antioxidants are natural cell protectors, neutralising
free radicals by pairing an electron to the outermost shell of radical oxygen molecules, rendering them harmless. Antioxidants are nutrients such as vitamins, minerals, and enzymes that are capable of counteracting the damaging, but normal, effects of the physiological process of oxidation in bodily tissues. Antioxidants work in way of chain breaking and in way of prevention. A chain breaking antioxidant such as Vitamin A, Vitamin C
and Vitamin E, stabilise free radicals or cause them to decay into harmless atomic structures. A preventative
antioxidant resists process of oxidation by scavenging free radicals. Vegetables and foods such as carrots, green leafy vegetables like kale, collards and spinach, berries, cherries and grapes, green tea, citrus fruits, apples and pears contain large quantity of antioxidants.