Antioxidants the Nutritional information
Antioxidants are natural molecules found in certain foods that help neutralize free radicals in our bodies. Free radicals are by pro-ducts of metabolism and our env-ironment. Internal factors such as inflammation and external factors such as pollution, UV exposure and cigarette smoke can incr-ease free radical production.
Free radicals can damage cells all over the body and cause oxidative stress. Oxidative stress has been closely associated with heart disease, cancer stroke, arthritis, respiratory disea-ses, immune deficiency, emphy-sema, Parkinson, s disease and other inflammatory or ischemic conditions.
What are the best sources of antioxidants?
- The best source of antioxida-nts are plants. Foods that are particularly high in this they are often referred to as a ‘superfood’ or “functional food” and include many types of berries, leafy greens, eggplant, legumes such as black beans or kidney beans and certain teas. Foods with rich, vibrant colors often contain the most antioxidants. The following foods are also sources of antioxidants:-
Cooking particular goods can either increase or decrease antioxidants levels. Lycopene is the antioxidant that gives tom-atoes their rich red color. When tomatoes are heat – treated, the lycopene becomes more bio – available.
How to incorporate more antioxidants into your diet ?
The following tips could be help increase your antioxidant intake:-
- Make sure you have a fruit or a vegetable every time you eat, meals and snacks included.
- Have a green or matcha tea daily.
- Look at the colors on your plate, is all of your food bro-wn or beige ? If so, it is likely that the antioxidants are low. Add in foods with rich color like kale, beets and berries.
- Spice it up! Make turmeric, cumin, oregano, ginger, clove and cinna-mon your go to spices to amp up the antioxi-dants content of your meals.
- Snacks on nuts, seeds and dried fruit.
There is no recommended da-ily allowance (RDA) for this.
Some recent developments on antioxidants:-
- A new study finds that, com-pared to healthy individuals, women with multiple sclerosis may have lower intake of anti-inflammatory and antioxidant nutrients, including food folate, vitamin E and magnesium.
- A new study finds that the nuclei of cells in children affe-cted by the extremely rare disease properhal are poor at breaking down and disposing of defective proteins.
- It also find that an antioxidants present in broccoli appears to give the protein clearing system a boost, potentially redu-cing the effects of the dis-ease.
- Prostate cancer is the second most common cancer in men around the world, but a new study suggests that eating 10 or more portions of tomatoes, a week significantly lowers the risk of developing this disease.
Antioxidants are really like little bodyguards inside your body that perfect your cells from disease !!!!!