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Bones support the human body. They are the structure on which the skin hangs. Without bones the body would collapse. A person could not walk or run. Bones provide both support and protection for parts of the body.

In the front of the body the bony rib cage covers the chest. Underneath are the heart and lungs. The ribs are bones which protect the heart, lungs and stomach in case of injury. The skull protects the brain. The bones in the back (or spine) protect the nerves of the spinal column. [A]

The bones store minerals needed by other parts of the body. When the minerals are needed, they will be released into the blood. They also form new red and white blood cells each day. New bone is still made until a person reaches the age of thirty-five. When a person gets much older, the bones start to weaken. The minerals begin to disappear from the bones.

Besides storing minerals and forming blood cells, the bones work with muscles and joints. They allow movement in the body. The place where two bones come together is called a joint. The knee joint is the biggest and strongest joint in the body. Ligaments link bones together at the joints. They are very strong and can stretch. Muscles are attached to bones by tendons. The muscles and tendons together allow the bones move. [B]

The whole bone structure of the body is called the skeleton. The skull protects the brain, eyes, face, jaw and ears. Vertebrae make up the column of bones running down the back. Between each vertebra is a small cushion called a disk. The vertebrae are hollow. Nerves run down through the hollow parts to the whole body.

Knees, hands, feet and legs all have different kinds of bones. Some of these bones can move freely. Some are bound tightly together. Arm bones are connected at the top to the collarbone and shoulder bone. They are connected at the bottom to the hand. Leg bones are attached to the spine at the top by the group of bones called the pelvis. The upper part of the leg is the thigh bone. It forms part of the knee. The lower part of the leg is made up of two bones. They are attached to the foot at the bottom. [C]

Bones are actually living cells. The bones grow and change over time. A person is born with three hundred bones. Some of these bones can join together. By the time a person becomes an adult, he will have only about two hundred and six bones.

In summary, bones are a necessary part of the body. They provide protection and support for the vital organs, like the heart, brain and lungs. The bones are strong and can handle heavy weights. They allow a person to walk. They work with muscles to help the body move and stretch. [D]

What does the word “It” in paragraph 6 refer to?

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Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

The word "fit" is closest in meaning to________.

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Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

According to the passage, which antioxidant is especially good for people who do a lot of physically demanding activities?

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Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

Which serve as the best title for the last paragraph?

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Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

The sentence "This is where antioxidants can save the day." can best fit which of the numbered spaces in the passage.

Read the message and choose the best answer.

Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

Who do you think the article is most likely written for?

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Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

According to the passage, which of the following is true about free radicals?

Read the message and choose the best answer.

Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

How do antioxidants protect the body?