Antioxidants are natural compounds that help protect the body from oxidative stress caused by free radicals, unstable molecules that can damage cells. Over time, this damage contributes to ageing, inflammation, and chronic diseases such as heart disease, type 2 diabetes, and certain cancers.
What Are Antioxidants and Why Are They Important?
Oxidative stress occurs when there’s an imbalance between free radicals and the body’s ability to neutralise them. Antioxidants donate electrons to stabilise these molecules, preventing further harm.
Common antioxidants include:
- Vitamin C and Vitamin E
- Polyphenols (plant-based compounds found in colourful fruits, vegetables, seeds, and grains)
- Selenium and Zinc
- Ferulic acid (abundant in wholegrains)
You can find more research on the health effects of antioxidants at NHS resources.
Antioxidants in Sourdough and Wholegrain Baking
At The Sourdough School, we use fermentation to unlock and enhance the antioxidant potential of wholegrain ingredients. Our botanical blend flours include seeds, herbs, flowers, and diverse grains that are naturally rich in polyphenols and other antioxidants. Real bread can support your wellbeing, especially when paired with the Proven Bread™ subscription, which includes weekly lessons and 6g-fibre slices delivered straight to your door.
Fermentation breaks down antinutrients like phytates and increases bioavailability, allowing the body to absorb more of these protective compounds.
We discuss these mechanisms in depth through our courses and memberships, integrating lifestyle medicine into everyday baking.
