Food - Antioxidant Foods

Many of our health problems are due to the perversity of oxygen. The toxic forms of oxygen constantly torment the cells of the body. Oxidants occur in various forms. The most harmful and best studied are so called oxygen free radicals. These molecules are charged up and cause trouble. They have lost one of the electrons that keep them chemically stable. In their frenetic search for another one, they will try to grab it form anywhere. They must destroy healthy cells in this search and create still more groups of free radicals in split-second reactions that become out of the control chain reactions.

Oxygen free radicals can attack DNA, the genetic material of cells, causing them to mutate, which is a first step towards development of cancer. Perhaps even more frightening: free radicals attack the fatty parts of cells membranes. Left defenseless without enough antioxidants, these molecules become per- oxidized or rancid. This completely disrupts the cell membrane’s structure.

Oxidation of fat occurs throughout the body, especially in the cell membrane. Oxidation is opposed by natural system within the body, and antioxidant substances eaten in the diet support it. Antioxidant vitamins, such as vitamin C and E, beta-carotene, and the mineral selenium are all important dietary antioxidants, and diet high in these help prevent atherosclerosis. Anti-dietary oxidants can prevent several damaging effects of oxidants on health. Continual attacks by oxygen reactions can clog arteries, turn cells cancerous, make joints inflamed and nervous system weak. So far, scientists have linked adverse oxygen reactions to at least 60 different chronic diseases.

Antioxidants also play an important role in delaying ageing process. Steady supply of antioxidants to the cells protects health and prolongs life more than anything else. Food antioxidants are numerous chemical substances, which fight against oxygen charged molecules that damage cells. They help prevent most of the chronic diseases like heart disease, cancer, bronchitis and cataracts.

Foods that prevent oxygen damages

Asparagus, Broccoli, Brussel sprouts, Cabbage, Carrot, Fruit and Vegetable, Garlic, Ginger, Grapes, Indian Gooseberry, In -doles-Rich Foods, Lettuce, Liquor -ice, Oats, Onion, Orange, Peanut, Pumpkin, Spinach, Sweet Potato, Tomato, Vitamin E-Rich Foods and Watermelon.

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