Vitamins C and E are antioxidants, according to WebMD. These antioxidants provide health benefits such as reducing inflammation and helping to protect the body from damage caused by free radicals, reports About.com.
Vitamin C is in numerous foods, such as cantaloupe, grapefruit, kale, kiwi and nectarines, reports WebMD. It is also in brussel sprouts, papaya, snow peas, strawberries and mangoes. Vitamin C protects against disease-causing substances and helps the body to produce collagen for skin, cartilage, blood vessels and ligaments. Research suggests that vitamin C substantially reduces levels of the inflammatory marker c-reactive protein in the body, possibly lowering the risk of heart disease.
Vitamin E is in foods such as chard, turnip greens, nuts, papaya, mangoes and pumpkin, explains WebMD. It is also in spinach, sunflower seeds, avocado, red peppers and mustard. Alpha-tocopherol is one of several forms of vitamin E and may help prevent damage to the heart caused by the release of inflammatory substances. Animal research demonstrates that vitamin E also mitigates allergy-related lung inflammation.
Vitamin C and E protect the body from free radical damage caused by stress, pollution, alcohol intake, smoking and the consumption high-fat foods. These antioxidant vitamins also protect against free radical damage caused by normal cellular functioning, notes About.com.