Antioxidants.
By Charles
Silverman
Many
of the studies and researches done lately focused on the nutrients
known as antioxidants.
Scientists
are beginning to understand the preventing qualities of antioxidants
but the average person does not yet understand what antioxidants
do or what they are. But you will have the knowledge after reading
this newsletter.
Understanding
the function of antioxidants is not hard and taking advantage
of their properties is quite simple. Diseases like Cancer and
arteriosclerosis, are unable to advance and spread throughthe
body, thanks to the actions of antioxidants like Vitamin C, A,
E Beta-carotene and others. By blocking and neutralizing the destructive
power of too much free radicals. These antioxidants allow
us to prevent major diseases, a clear example of this is the remarkable
reduction of breast cancer in women that consume raw and cocked
spinach and carrots.
Why
are they called antioxidant?
Latest
researches have shown scientists that oxygen, the gas we depend
on to live, creates some very harmful by-products that destroy
the very life it helps sustain. There are several vitamins that
reverse or slow the oxidation cause by oxygen,
that is the reason they call them antioxidants.
Oxidation,
the reaction of oxygen with other chemicals, is the process that
causes metals to rust, wood to burn, and a sliced apple to turn
brown. As a matter of fact, if you coat a sliced apple withan
antioxidant such as vitamin C, the apple will take a lot longer
to change color.
It is
best to remember that vitamin and mineral supplements should never
be used as substitutesfor a healthy, well balanced diet! It is
also important to note that we can "over- supplement" our bodies,
taking much more than the recommended daily value of certain vitamins
and minerals.
Vitamins
A and E are fat soluble, meaning that excess amounts are stored
in the liver and fatty tissues, instead of being quickly excreted,
creating a risk of toxicity and disease. Your best bet is to eat
a diet rich in fruits, veggies, and whole grains. Sweet potatoes,
carrots, spinach, cantaloupe,and mangoes are great sources of
antioxidants.
A healthy
level of free radicals is needed by the body in order to get rid
of bacteria. Free radicals are atoms or groups of atoms that have
at least one unpaired electron, which makes them highly reactive.
Free radicals promote beneficial oxidation that produces energy
and kills bacterial invaders. In excess, however, they produce
harmful oxidation that can damage cell membranes and cell contents.
It is
known that people who eat adequate amounts of fruits and vegetables
high in antioxidantshave a lower incidence of cardiovascular disease,
certain cancers, and cataracts. Fruits and vegetables are rich
in antioxidants, but it is not known which dietary factors are
responsible for the beneficial effects. Each plant contains hundreds
of phytochemicals (plant chemicals) whose presence is dictated
by hereditary factors. Only well-designed long-term research can
determine whether any of these chemicals, taken in a pill, would
be useful for preventing any disease.
Without
a doubt antioxidants are a vital tool in our fight against diseases,
we all agree that sometimes eating the right thing is difficult
but when compared with pain and suffering that we can bring to
ourselves by cancer, arthritis or arteriosclerosis, a bowl
of salad and an orange seems like a very tasty choice.
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