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Replenishing Your Body The Most WIth The Advantages Of Anti Oxidants

1st May, 2010 - Posted by health news - No Comments

Free radicals are made as spinoffs in our use of oxygen during metabolism eg. the burning of food for energy. They are fundamentally oxidant molecules that are missing an electron and attempt to revive themselves by targeting close by cells in an attempt to recover this electron, most likely wounding enzymes, DNA, proteins and cell surfaces in the middle. This damage can mutate cells and change cell function, raising the chance of many sicknesses and extended conditions including rheumatism, diabetes, cataracts, cancer, coronary illness and stroke.

Free radical damage is implicated at the beginning of aging and its degenerative symptoms and illnesses. 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 harmful effect of free radicals by giving up an electron and stabilizing them in the process. Though we produce plenty of our own antioxidents in the body, food provides an essential source for these key players of our defense system. Vitamins , minerals 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 several differing kinds of free radicals in the body a variety of antioxidants are required to protect 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 aspects of plants, thus eating a rainbow array of veg and fruit can offer a diverse choice of these strong antioxidants. Anti oxidant 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 compulsory amounts of antioxidants to meet this challenge.

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