Antioxidants
why do we need antioxidants?
We are exposed daily to hazardous substances and these create an oxidative stress in the body. Nature has developed a variety of bioactive compounds with antioxidant effects. The substances found in foods, especially fruits and vegetables. Fruits and vegetables and their antioxidant content are believed to help reduce the risk of several chronic diseases such as cardiovascular disease, cancer and diabetes, to prevent oxidative stress and inflammation.
Exposed to Harmful Substances
the reactive compounds are created both inside than outside the body. We are exposed to air pollution, smoke, snuff, radiation, inflammation and other substances that cause superoxides radicals in the body’s cells. Not go into too technical explanations about reactions, but simply note that there are and there is this process in our body to fight them.
What role does antioxidants?
Antioxidants are chemical molecules that prevent the oxidation of our cells, “rustproofing” in the body!
Antioxidants fight free radicals and are considered essential for long-term health.
Vitamin A, vitamin C and vitamin E are considered antioxidants, and vitamins C and E are considered the most important antioxidants. The minerals selenium, zinc, copper and magnesium are included in some enzymes with antioxidant properties. There, selenium and zinc are considered particularly.
The body tries to create balance and antioxidants that the body’s own need to protect against free radicals. In case of physical imbalance, free radicals can create illness in the body, such as cancer.
Where are Antioxidants?
Chlorophyll and sulforaphane are phytochemicals that contain green vegetable dyes. Examples of good green leafy vegetables are spinach, broccoli and cabbage many as kale and Brussels sprouts.
The carotenoids (beta carotene) are a phytochemical that contains yellow and red vegetable dyes, such as carrots, red peppers, oranges and pomegranates.
The phytochemical lycopene is a carotenoid type of red dye is present in plants and tomato (see: Tomatoes oxidizers) and watermelon.
Sulfides (sulfur) and flavonoids are phytochemicals that contain white coloring. The sulfur content in the onion and garlic. Flavonoids are actually a general term for various agents and colorants in fruits and vegetables and are found in soy, red wine, black tea and green tea.
Anthocyanins are phytochemicals, a type of flavonoid dyes including blue, purple, red and black and come in blueberry plants, berries, grapes, raspberries, strawberries and cherries.