What is the primary benefit of antioxidants in food?

The primary benefit of antioxidants in food is to combat oxidative stress. Antioxidants are compounds that help protect the body's cells from damage caused by free radicals, which are unstable molecules that can cause oxidative stress. This stress can lead to cellular damage and contributes to various diseases, including cancer and heart disease, as well as aging processes.

By neutralizing free radicals, antioxidants help maintain cellular health and reduce the risk of chronic diseases. They achieve this by donating an electron to free radicals without becoming unstable themselves, effectively limiting damage to biological structures like DNA, proteins, and lipids.

While other options, such as boosting energy levels, supporting immune function, and improving digestion, may be associated with certain nutrients or food components, they are not the primary role of antioxidants. Antioxidants specifically focus on reducing oxidative stress, making them essential for preventing various health issues and promoting longevity.