See Antioxidants And The Health Edge Of Superfoods

Antioxidants are naturally occurring nutrients that shield the body and the immune system from free radicals. A free radical is a detrimental and erratic molecule that is produced in our bodies during oxidative processes such as the burning of sugars for energy, the release of digestive enzymes to process food and the break down and discharge of environmental pollutants.

A “free radical” is an atom or a molecule that has at least one unpaired electron. This unpaired electron is extremely unstable and it is especially reactive to other atoms and groups of atoms, which leads to an impediment of the cells ability to function ordinarily. Free radicals can also cause cell damage, which is thought to be a leading aspect in the development of cardiovascular disease, cancer and other conditions, along with age-related ailments such as dementia and Alzheimer’s disease.

An antioxidant will attach to the unpaired electrons and alleviate the free radical. Antioxidants can also thwart the oxidation process in the first place but in the process of neutralizing the free radicals the antioxidant will become oxidized itself. That is why we need a continual source of antioxidants in our diets. Oxidation is a innate process of living and it cannot be avoided but the it can cause can be minimized with a strong intake of antioxidants.

Some ordinary foods that supply antioxidants are citrus fruits and strawberries, which supply vitamin C, orange fruits like pumpkin and butternut squash give us vitamin A and Carotenoids. We get Vitamin E from nuts, seeds and whole grains. Selenium is found is fish, shellfish, red meat, eggs and chicken. There are also an assortment of phytochemicals including Flavonoids and polyphenols, which are also classified as antioxidants and can be found in soy, red wine, grapes, cranberries and tea. Tomatoes and watermelon provide Lycopene and Lutein comes from dark green vegetables like spinach, kale and broccoli. Lignan is found in whole grains like oats, barley and it is also plentiful in flaxseeds.

Coenzyme Q10 (CoQ10) and Glutathione are vitamin like antioxidants and the body also makes its own antioxidant enzymes referred to as superoxide dismutase (SOD), catalase and glutathione peroxidase.

Because of the widespread proof from the past few years about the benefits of antioxidants, many antioxidants are now accessible in supplement form. These supplements range from reasonably safe, such as vitamin C tablets to outright dangerous. No single antioxidant is advantageous to the body as the usefulness comes from the synergy between the nutrients.

The safest and by far the best way to get your antioxidants is through the intake of a healthy diet, consisting of a array of vegetables, fruits, whole grains, lean meats and fish. The USDA recommends 5 servings of fruits and vegetables per day and even more may be better. Most fruits and vegetables are nutrient dense and low calorie so there are no uncertainties of gaining excess weight and eating fruits and vegetables to get your antioxidants poses no danger to your body as opposed to some supplements.

You can often tell the antioxidant level of a fruit based upon its color. The deep colors of nature make available the highest levels of antioxidants. So have deep purple blueberries, bright red tomatoes, deep green kale and spinach, orange oranges and pumpkins. The more colors you eat the higher your antioxidant intake will be.

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