Antioxidants slow down or prevent oxidisation of our cells. They are the nutrients found in food. When our body cells use oxygen, they naturally produce free radicals, which can cause damage.
Antioxidants help prevent and repair damage done by free radicals. It is now generally accepted that health problems such as heart disease and cancer can be contributed by damage, caused by free radicals.
Indeed, a recent study conducted by researchers from London found that 5 servings of fruits and vegetables per day reduce the risk of stroke by 25 percent. Antioxidants may also enhance immune defence and therefore lower the risk of cancer and infection.
The most commonly known antioxidant foods include:
Include blackberries, raspberries that are packed full of proanthocyanidins and help prevent heart disease and cancer. Additionally, raspberries, strawberries and blackberries also have a plant compound in them which helps fight carcinogens. Blueberries is also another good antioxidant and may help with cognitive function for longer in the elderly;
Brussel sprouts, cauliflower and cabbage, which are all part of the cruciferous vegetables, may help prevent heart disease. They contain “indole-3-carbinol,” a powerful antioxidant that breaks down estrogen and may also help reduce breast cancer, cervical cancer and ovarian cancer;
Also found in broccoli, may help prevent heart disease and cancer;
Lycopene part of the carotenoid family is found in tomatoes and pink grapefruit, helps reduce prostate cancer. Lycopene also helps reduce other cancers such as Lung, colon and breast cancer;
Used to make wine contain quercetin and reservatrol, two antioxidants that help fight free radicals, keeping blood vessels healthy. Reservatrol is also known to help fight cancer, prevent strokes and osteoporosis and may also reduce inflammation.
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