ABSTRACT
This chapter discusses evidence regarding antioxidant vitamins and immune function and their relationship to the aging woman. Many studies have indicated that antioxidant vitamins are highly effective in maintaining the function of the body’s immune system despite the changes that may occur with aging. Dietary antioxidants—vitamins E and C and ß-carotene among others—are components of the average American diet and are found in a variety of foods. Antioxidant properties and prevention of lipid peroxidation of polyunsaturated fatty acids, substances found abundantly in the diet in the form of fish oils and vegetable oils like corn oil, are the most widely accepted biological functions of vitamin E. ß-carotene, a nutrient found in many fruits and vegetables, acts as both a precursor for vitamin A and as an antioxidant in its own right. Increased oxidative stress due to lower consumption of antioxidant nutrients contributes to the decline of immune function in the aged.
