What are antioxidants and free radicals?
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ANTIOXIDANTS \n\nThese are used to prevent rancidity in fatty foods and to protect the fat-soluble vitamins (A, D, E, and K) against damage by oxidation. Synthetic antioxidants include esters of gallic acid, butylated hydroxytoluene, and butylated hydroxyanisole. Vitamins C and E are also commonly used as antioxidants; they obviously enhance the nutritional value of the food to which they are added; indeed, there is some evidence that synthetic antioxidants used in food manufacture also have useful antioxidant action in the body.\n\n\n\n\nFREE RADICALS, any molecule capable of independent existence that contains one or more unpaired electrons. An unpaired electron is one that occupies an atomic or molecular orbital by itself. A free radical can be regarded as a fragment of a molecule; free radicals are often extremely reactive, and therefore short-lived.\n\nOrganic free radicals were recognized by Gomberg in 1900 and this led to speculation that free radical species might play a role in biology. In 1966 Slater proposed that a free radical reaction was the cause of carbon tetrachloride's toxic effect on liver cells, and the theory that free radicals play a role in tissue damage was born.\n\nFree radicals are produced in most cells of the body as a byproduct of metabolism, although some cell types manufacture larger quantities for specific purposes (for example, by macrophages during phagocytosis. see Immune System). The most important free radicals found in aerobic cells, such as those in humans, are oxygen, superoxide, hydroxyl radical, hydrogen peroxide, and the transition metals. When free radicals form within cells they can oxidize biomolecules (molecules used inside cells, especially lipids) and thus cause cell death and injury. However, the human body has developed various mechanisms in order to protect itself from the damaging effects of free radicals. There are enzymes which decompose peroxides and transition metals; other free radicals are sequestered by proteins and other molecules.\n\nFree radicals are difficult to study because they are only present for very short periods. They usually react with other molecules very quickly. In recent years, it has become accepted that they play an important part in several medical conditions. DNA (see Nucleic Acids) is particularly susceptible to oxidation by free radicals and it has been suggested that these substances may have a role to play in the mutations which precede the development of cancer. This may explain why some transition metals, such as nickel and chromium, are carcinogenic under certain circumstances. Free radicals have also been implicated in atherosclerosis, liver damage, lung disease, kidney damage, diabetes mellitus, and ageing. It is not always easy to tell if free radicals are the cause of a disorder or a result of some other causative agent.\n\n\n\nVirus (biology)\nI  INTRODUCTION \n\nVirus (biology) (Latin, “poison”), any of a number of organic entities consisting simply of genetic material surrounded by a protective coat. The term “virus” was first used in the 1890s to describe agents that caused diseases but were smaller than bacteria. By itself a virus is a lifeless form, but within living cells it can replicate many times and harm its host in the process. The hundreds of known viruses cause a wide range of diseases in humans, other animals, insects, bacteria, and plants (see Diseases of Animals).\n\nThe existence of viruses was established in 1892, when Russian scientist Dmitry I. Ivanovsky discovered microscopic particles later known as the tobacco mosaic virus. The name virus was applied to these infectious particles in 1898 by the Dutch botanist Martinus W. Beijerinck. A few years later, viruses were found growing in bacteria; these viruses were dubbed bacteriophages. Then, in 1935, the American biochemist Wendell Meredith Stanley crystallized tobacco mosaic virus and showed that it is composed only of the genetic material called ribonuc
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FOOD CONTAINS VITAMIN (A)  LIKE SWEET POTATO, CARROT,MANGO,SPINACH, APRICOT,CANTALOUPE EGG MILK......ETC\n\nA COMPLETE LIST  http://ohioline.osu.edu/hyg-fact/5000/5551.html
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Try searches at the following. You may need to hit the library. Yu might try a general web search and a search on this site.  Many Vitamin C questions have been answered.\n\nhttp://www.scirus.com/srsapp/\n\nhttp://www.scienceresearch.com/search
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Pomegranate has antioxidants.\nDon't think there is remmen juice.
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Take antioxidant tablets and drink a glass of red wine a day.\n\nhttp://www.bio.com/newsfeatures/newsfeatures_research.jhtml?cid=1800004\nhttp://www.nhlbi.nih.gov/hbp/
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Oxidizers are chemicals that have highly electronegative atoms (things like O, F, and Cl) that will try to take electrons away from atoms with less electronegativity.  O2 is the classic example.  An oxidizer will react with a reducer to form a redox reaction (aka an Oxidation/reduction reaction).  With powerful oxidizers, important things like DNA can act as a reducer.  The result is that oxidizers can damage DNA.  Antioxidants act as free reducers (ie they have an excess of electrons and little electronegativity) in the bloodstream that dangerous oxidizers will react with, hence lowering the risk for our DNA and such.
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"Antioxidants are important, naturally occurring nutrients that help maintain health by slowing the destructive aging process of cellular molecules. \nAntioxidants can also be important in improving immune responses and vaccine recognition in dogs and cats. This may be especially critical for young animals that are being vaccinated while their immune system is still developing. \nAntioxidants can reverse decreases in immune-cell function for senior dogs and cats. A blend of several antioxidants in moderate amounts may be more effective than high levels of one antioxidant."\n\nMostly found in Green Tea, fruits, and vegetables.
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The antioxidant content of various types of tea has been well studied. An analysis on 20 common brands of tea has shown that they contain widely varying amounts of antioxidants, which are known to help fight off cancer and heart disease among other illnesses.\n\nThe following teas were brewed for 3 minutes each and the antioxidant level is shown below:\nBrand of Tea Catechin content (in milligrams)\nCelestial Seasonings Green Tea 217\nLipton Green Tea 201\nBigelow Darjeeling Blend (black tea) 164\nUncle Lee's Green Tea 157\nStash Premium Green Tea Decaf 53\nTwinings Earl Grey Black Tea 46\nBigelow Constant Comment (black tea) 38\nBigelow Constant Comment Decaf 10\nLipton Lemon Iced Tea 0\nSnapple Peach Iced Tea 0\n\nThe overwhelming of all tea consumed in the U.S. is black tea. The processing method of tea may account for some of the differences in antioxidant levels. Green tea is commonly thought to have more antioxidants than black tea. This was often, but not always the case. Most scientists that have really studied this have found that the number of antioxidants in black tea is actually higher than what is found in green tea.
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Peroxide. The simplest related neutral compound is hydrogen peroxide, H2O2, H-O-O-H. Take off 2H+, and you have O-O with a (-) on each O.
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white tea, with the caffeine. It has around 4-5 times the amount of antioxidants as green. If you drink decaffienated you also lose some of the anti-oxidants in the decaffination process.  And the stronger you have your tea, the better. Its best to boil the water in a tea kettle or at least the microwave. The hot water helps you get more out of the teabag than if you just used cold. And if you like it cold...just put some ice cubes in it or in the fridge til it cools. Green tea comes in at second.\n\nBlack tea is the most processed of teas so it has the least amount.
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It's an atom or group of atoms that has at least one unpaired electron and is therefore unstable and highly reactive. In animal tissues, free radicals can damage cells and are believed to accelerate the progression of cancer, cardiovascular disease, and age-related diseases.
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hydrogen peroxide slowly breaks down into water and oxygen. blood contains a catalyst called catalase. when the hydrogen peroxide comes in contact with catalase, it speeds up the breakdown. you are basically seeing oxygen breaking apart from water. sunlight also speeds up the reaction. (thats why it comes in a brown container);)
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Vitamin A, or Retinol, is a fat-soluble antioxidant that is absorbed in the intestines.  It is then transported to the liver where it is converted to an ester form that it is stored as.  While retinol is not an active antibiotic (it does not destroy infection causing bacteria), a deficiency in retinol can increase the likelihood of infection.  This is due to the fact that the antioxidant properties of retinol aid in the function of the immune system and contribute to a strong immune response when the body is confronted with a pathogen.  \n\nAntioxidants such as retinol are extremely important to combating dangerous molecules called free-radicals.  Free-radicals are molecules that have a single unpaired electron, which makes them extremely reactive with other molecules.  This reactivity is dangerous as it can interfere with normal biological processes by reacting with molecules that are essential to the body's own chemical reactions.  This can cause severe damage when free-radicals react with essential cellular components such as DNA, RNA, proteins, and lipid bi-layers.  When these reactions occur, cells become weakened, mutations in the genetic code can occur, and immune responses become less effective against infection.  So, while vitamin A does not in itself fight infection, a lack of it can increase the risk of infection.\n\nHopefully this helps answer your question.
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I would say d because they are antioxidants.  see article below for more info:\nhttp://chemistry.about.com/library/weekly/aa082101a.htm
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Short answer, they cause cancer.\n\nLong answer:\nIn chemistry, radicals (often referred to as free radicals) are atomic or molecular species with unpaired electrons on an otherwise open shell configuration. These unpaired electrons are usually highly reactive, so radicals are likely to take part in chemical reactions. Because they are uncharged, their reactivity is different from the reactivity of similar ions. Radicals play an important role in combustion, atmospheric chemistry, polymerization, plasma chemistry, biochemistry, and many other chemical processes, including human physiology. For example, superoxide and nitric oxide regulate many biological processes, such as controlling vascular tone. "Radical" and "Free Radical" are frequently used interchangeably, however a radical may be trapped within a solvent cage or be otherwise bound. The first organic free radical, the triphenylmethyl radical was identified by Moses Gomberg in 1900.\n\nHistorically, the term radical has also been used for bound parts of the molecule, especially when they remain unchanged in reactions. For example, methyl alcohol was described as consisting of a methyl 'radical' and a hydroxyl 'radical'. Neither were radicals in the usual chemical sense, as they were permanently bound to each other, and had no unpaired, reactive electrons. In mass spectrometry, such radicals are observed after breaking down the substance with a hail of energetic electrons.\nFree radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a chain reaction, like dominoes. Their chief danger comes from the damage they can do when they react with important cellular components such as DNA, or the cell membrane. Cells may function poorly or die if this occurs. To prevent free radical damage the body has a defense system of antioxidants.\n\nAntioxidants are molecules which can safely interact with free radicals and terminate the chain reaction before vital molecules are damaged. Although there are several enzyme systems within the body that scavenge free radicals, the principle micronutrient (vitamin) antioxidants are vitamin E, beta-carotene, and vitamin C. Additionally, selenium, a trace metal that is required for proper function of one of the body's antioxidant enzyme systems, is sometimes included in this category. The body cannot manufacture these micronutrients so they must be supplied in the diet.\n\nVitamin E : d-alpha tocopherol. A fat soluble vitamin present in nuts, seeds, vegetable and fish oils, whole grains (esp. wheat germ), fortified cereals, and apricots. Current recommended daily allowance (RDA) is 15 IU per day for men and 12 IU per day for women.\n\nVitamin C : Ascorbic acid is a water soluble vitamin present in citrus fruits and juices, green peppers, cabbage, spinach, broccoli, kale, cantaloupe, kiwi, and strawberries. The RDA is 60 mg per day. Intake above 2000 mg may be associated with adverse side effects in some individuals.\n\nBeta-carotene is a precursor to vitamin A (retinol) and is present in liver, egg yolk, milk, butter, spinach, carrots, squash, broccoli, yams, tomato, cantaloupe, peaches, and grains. Because beta-carotene is converted to vitamin A by the body there is no set requirement. Instead the RDA is expressed as retinol equivalents (RE), to clarify the relationship. (NOTE: Vitamin A has no antioxidant properties and can be quite toxic when taken in excess.)
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Maybe this well help...\n\nhttp://www.valueseek.com/glutathione/
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Nicotine, carbon dioxide, nitrous oxide, polycyclic hydrocarbons, traces of tar, and harmful free radicals causing oxidation of cells.