Free Radicals
ANTIOXIDANTS
When food is metabolized in our cells for energy, releasing oxygen atoms are highly reactive and unstable because they have lost one of its electrons and seeking to make taking it from another atom.
This creates a chain reaction causing damage to our cells which become aging and disease.
So the question arises: oxygen is friend or foe?
Our cells need oxygen to function, but for its establishment (it has two unpaired electrons), an oxygen atom is always in search of another atom to pair their electrons. In the process becomes oxygen oxidizer, one of which is free radicals.
But they are also necessary for our body, eg., To protect against external agents. In fact, the immune system’s white cells (neutrophils and macrofiles), used to remove the virus or bacteria.
On the other hand, free radicals are attached to various body chemicals, among which is the DNA, damaging it with incessant bombardment.
Our body, immensely wise, knows how to counteract these effects, but over the years become less effective, and we entered what is called “oxidative stress”, which is attributed many diseases such as arthritis, cataracts, heart problems, nervous and immune system.
How do we prevent or diminished its harmful effects?
Consuming plant foods with antioxidant properties, since plants also developed to defend against them. Know the main ones:
-Pro Vit. A-(beta-carotene), carrots, mango, tomato, melon, peach, spinach.
-Vit. E (tocopherol), avocado, sweet potato, asparagus, broccoli.
-Vit. C (ascorbic acid) – green peppers, kiwi, lemon, strawberry, cabbage.
-Selenium-meat, fish, whole grains and dairy.
Flavonoids, green tea, and wine (finally!) –
(Taken from various sources, the article, not wine)