What is the role of antioxidants in nutrition?

Antioxidants play a crucial role in nutrition primarily through their ability to prevent oxidative stress. Oxidative stress is a condition characterized by excessive free radicals in the body, which can lead to damage to cells, proteins, and DNA. This damage is linked to various chronic diseases, including cancer, cardiovascular diseases, and neurodegenerative disorders.

Antioxidants, such as vitamins C and E, selenium, and various phytochemicals found in fruits and vegetables, help neutralize free radicals, thereby reducing oxidative stress and protecting the body from potential harm. By mitigating the effects of these harmful compounds, antioxidants contribute to overall health and longevity.

The other choices, while relevant to nutrition, do not accurately represent the primary function of antioxidants. Enhancing the taste of food and improving hydration levels relate to different aspects of food preparation and consumption, while the absorption of nutrients is facilitated by a variety of mechanisms, not specifically by antioxidants. Therefore, understanding the protective roles of antioxidants emphasizes their importance in a balanced diet and overall health promotion.