Antioxidants

Antioxidants control free radicals. So what are free radicals?

Time for a little science: Electrons are particles that buzz around the nucleus of a molecule. Molecules with an unpaired electron are called free radicals. A loose free radical steals an electron from the first molecule it runs into and that molecule now needs another electron so it steals an electron from the next molecule and damage from uncontrolled free radicals increases over time. This is why some scientists blame free radicals for much of the degeneration that occurs with aging.

All in all, the more controlled the free radicals are within your body the less likely they are to latch on to an errant cancer cell or borrow molecules from something important. This is where antioxidants come in.

Antioxidant: Vitamin E. Vitamin E soaks up free radicals and protects against damage from ultraviolet light. Food sources are: wheat germ, sunflower seeds, nuts and lobster.

Antioxidant: Vitamin C. Vitamin C's antioxidizing effect takes place inside the cell, in its watery fluid. It forms two compounds that researchers speculate may have their own anticancer properties. Natural sources: oranges, brussel sprouts, broccoli, strawberries and tomatoes.

Antioxidant: Beta-Carotene. This is an enemy to free radicals. It probably protects the body's tissues by serving as a trap for a very toxic free radical called singlet oxygen. Natural sources: carrots, sweet potatoes, cantaloupe, parsley, apricots, endive and Kale. For even more sources see Beta-Carotene.

Antioxidant: Selenium. Selenium produces a helpful free radical-fighting enzyme. Natural sources are grains, fish, and the vegetables broccoli, mushrooms, cabbage, celery, and cucumbers.

Antioxidants reduce the sun's damage to the skin. They increase cell renewal rate, normalize cell growth and stimulate blood flow.

Good health to you,
Sakara
(Lobster is medicinal? Life just gets better.)

Back to Medicinals  Main Library  Back to Estate