Many studies have proven that high intake of phyto-chemical rich fruits and vegetables can actually lower the risk of certain diseases. The cardiovascular diseases in France is much lower than, for example in, Great Britain, USA, and Germany, despite the fact that the consumption of saturated fatty acids and the serum cholesterol values in these countries are comparable. This is attributed to the French diet, where more fruits, vegetables, and red wines are consumed and one reason for this benefit is the presence of antioxidants in these foods.
Antioxidants act as our first line of defense against oxidative damage by neutralizing or scavenging free radicals. Free radicals are electronically-charged unstable molecules that can easily react with and damage other molecules. They are formed in our bodies as by-product of metabolism whenever oxygen is involved and externally, when they are left behind by smog, cigarette smoke, pollution, ozone, solvents, pesticides, and the sun’s ionizing radiation. They can damage cells, membranes, DNA genetic material, and other body structures which eventually leads to chronic diseases like cancer, heart disease, macular degeneration of the eye and cataracts. The more antioxidants we consume, the more free radicals are neutralized. They also help in preserving the food that we eat. It is estimated that there are more than 4,000 compounds in foods that act as antioxidants. Some of the well-known antioxidants include Vitamins C and E, carotenoids, selenium, copper, zinc, ubiquinol, and some phenolic substances.
Antioxidants act as our first line of defense against oxidative damage by neutralizing or scavenging free radicals. Free radicals are electronically-charged unstable molecules that can easily react with and damage other molecules. They are formed in our bodies as by-product of metabolism whenever oxygen is involved and externally, when they are left behind by smog, cigarette smoke, pollution, ozone, solvents, pesticides, and the sun’s ionizing radiation. They can damage cells, membranes, DNA genetic material, and other body structures which eventually leads to chronic diseases like cancer, heart disease, macular degeneration of the eye and cataracts. The more antioxidants we consume, the more free radicals are neutralized. They also help in preserving the food that we eat. It is estimated that there are more than 4,000 compounds in foods that act as antioxidants. Some of the well-known antioxidants include Vitamins C and E, carotenoids, selenium, copper, zinc, ubiquinol, and some phenolic substances.
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