ANTIOXIDANTS IN FOODS
What are antioxidants?
Antioxidants are all those elements that have the function eliminating free radicals from our body.
A limited and controlled number of these elements is beneficial to the body, for his role in in the immune system , since they are capable of eliminating pathogens.
Adverse effects of antioxidants
When the number of free radicals increases and becomes unstable, negative results for our body appear.
Thus, it has been thought the relationship between these molecules and certain diseases of a degenerative nature, such as circulatory disorders, nervous system disorders and other serious illnesses such as cancer, AIDS, or premature aging.
These negative results occur because the free radicals alter the cell's DNA, preventing cell renewal or altering its normal operation.
Some food and their antioxidants
What to do to avoid the appearance of the free radicals?
To avoid the appearance of free radicals we must take into account two factors:
a) Avoiding those external elements that increase the number of free radicals. These triggers include the following:
b) Changing diet habits: In case of an organic aggression involving these molecules, besides avoiding triggering external factors, it is imperative to adopt a diet rich in plant products capable of providing those principles to neutralize their harmful effects. Among the major components displayed in fruits or vegetables with antioxidant value, we have:
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This material is for informational purposes only. In case of doubt, consult the doctor.