Antioxidants/2

This blog is a follow on from my previous blog on antioxidant foods.

Garlic

Contains sulphur compounds that give garlic its taste and pungent aroma, but it also helps prevent cancer, heart disease and slows down the ageing process. Garlic’s properties help with anti-fungal problems, yeast infections and those suffering with asthma.

Spinach

Contains the antioxidant Lutein, which helps protect against free radicals and helps protect our vision. Various studies have shown that those who eat spinach are less likely to suffer with cataracts or macular degeneration;

Green Tea

Is full of antioxidant properties that can significantly protect the body from cancer, heart disease and strokes, but as with all herbs be careful not to consume too much as herbs may cause an allergic reaction;

Carrots

Contain beta-carotene and other antioxidant properties that help fight free-radicals. Beta-carotene helps prevent cancer and has been known to help significantly reduce the effects of arthritis;

Whole grains

Contain vitamin E, a powerful antioxidant that helps prevent prostate cancer. There are also other health benefits too. Studies have shown that Vitamin E helps those who suffer with impotence, slows down arthritis and those living with Alzheimer’s. Whole grains also contain an antioxidant which may help reduce the risk of colon, liver and breast cancer;

Prunes

Have the highest antioxidant value of any food and also contain a high amount of fibre, (to be eaten in moderation). Can be eaten fresh or tinned.

Antioxidant foods have many health benefits, but in order to have the full benefits of some of these foods they are best eaten raw, or slightly steamed. Where possible eat organic.


14 Sep, 2010

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