What is the role of antioxidants in nutrition?

Antioxidants play a crucial role in nutrition by protecting cells from damage caused by free radicals. Free radicals are unstable molecules that can result from various processes, including metabolism, exposure to pollution, radiation, and certain chemicals. When free radicals accumulate in the body, they can lead to oxidative stress, which has been linked to various chronic diseases, including heart disease, cancer, and neurodegenerative disorders.

Antioxidants neutralize these free radicals by donating an electron, thereby preventing them from causing cellular damage. This protective effect is essential for maintaining overall health and supporting the body's immune system. Common dietary sources of antioxidants include fruits, vegetables, nuts, and whole grains, which provide essential vitamins (like vitamins C and E), minerals, and other phytochemicals that contribute to the body's ability to combat oxidative stress.

The other options do not accurately represent the primary function of antioxidants. While increasing insulin sensitivity and improving digestive enzyme activity are important in nutrition and health, these roles are not related to the protective capacity that antioxidants have against cellular damage. Additionally, while stimulating appetite may be relevant in certain contexts, it is not a function associated with the role of antioxidants in nutrition.