Antioxidants

Free radicals are made as spinoffs in our use of oxygen during metabolism eg. the burning of food for energy. They are basically oxidant molecules that are missing an electron and try to reanimate themselves by targeting close by cells in an effort to recover this electron, possibly injuring enzymes, DNA, proteins and cell surfaces in the midst. This damage can mutate cells and change cell function, raising the likelihood of many medical conditions and extended conditions including rheumatism, diabetes, cataracts, cancer, coronary illness and stroke.

Free radical damage is implicated in the beginning of aging and its deteriorative symptoms and sicknesses. As well as generated in the body, free radicals come from environmental sources like pollution, radiation, processed foods, bacteria, viruses, fag smoke and UV light. Antioxidants work to offset the dangerous effect of free radicals by giving up an electron and stabilizing them in the process. Though we produce lots of our own antioxidents in the body, food provides an essential source for these main players of our defense system. Minerals , vitamins and phytonutrients all have antioxidising properties. The most common examples include vitamins A, C and E, selenium and zinc, carotenoids, flavonoids, co-enzyme Q10, alpha-lipoic acid and glutathione. As there are many differing types of free radicals in the body a variety of antioxidants are required to defend against them. Antioxidants function best as a team, with one another and other nutrient elements and phytochemicals, explaining why incorporating an enormous range of plant foods into your diet is counseled. Phytochemical groups like flavonoids and carotenoids correspond to the color, taste and smell sides of plants, so eating a rainbow array of plants and fruit can provide a diverse choice of these strong antioxidants. Antioxidant Rich Foods Foods especially high in antioxidants include berries, plums, pomegranates, oranges, spinach, green tea, avocado, kale, broccoli, peas, onions, grapes and pure chocolate. Antioxidants and aging as we grow older, free radical levels rise and yet the body falls short in making imperative amounts of antioxidants to meet this challenge.

As an example, cells generate more of the oxidants hydrogen peroxide and superoxide, yet levels of the compulsory anti-oxidant glutathione wanted to neutralise these decline.

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