Antioxidants are a category of nutrients found in food that are acknowledged to check or slow the effects of oxidative impairment in our bodies. Processes in our bodies that utilize oxygen cause oxidative damage. While oxygen is necessary for life when our bodies cells use oxygen free radicals are formed. Free radicals are a molecule that is missing one or more electrons. Free radicals are exceedingly unsound and can cause many problems within our bodies.
An antioxidant will stabilize a free radical and prevent further mutilation by donating the absent electron. Many of the foods found in nature are very high in antioxidants and including these foods can help us inhibit diseases like cardiovascular disease and cancers and many of the tribulations usually coupled with aging by strengthening our own immune systems.
Berries are some of the maximum antioxidant foods in the world. Blueberries, blackberries, cranberries and grapes and cherries are all exceedingly high in antioxidants. Food is measured for antioxidant facility by what is called the ORAC or Oxygen Radical Absorbance Capacity scale. All of the berries have a very high ORAC level but the tangible food that has the highest ORAC level is the acai berry. There are a few things that rank above the acai berry on the ORAC scale such as ground cloves and ground cinnamon but none are in reality foods but rather spices and such. The acai berry surpasses every other physical food.
Other fruits that are high on the ORAC scale take in citrus fruits, such as oranges, grapefruits, lemons and limes and most of the more tropical fruits like kiwi, mango and papaya. Apples, pears, plums, apricots and peaches are also exceptional sources of antioxidants.
Many of the ordinary vegetables are exceptionally high in antioxidants. Spinach, Kale, Swiss chard, dandelion greens and other greens are excellent, along with the cruciferous vegetables such as broccoli, cabbage, cauliflower and Brussels sprouts.
Pumpkins and most other orange foods are high in beta-carotene, which is a precursor to vitamin A. Beta-carotene is converted to vitamin A in our bodies. Beta-carotene is best provided by diet, as supplements of this nutrient have been known to cause problems, specially in smokers. Most of the orange foods, such as pumpkins, carrots, sweet potatoes and squash offer a generous total.
The most excellent way to get your antioxidants is through eating a colorful diet. It is the intensely colored foods from nature that provide the most antioxidants. Deep purples and reds from the berries, oranges from the pumpkins and carrots, and greens from the spinach, kale and cruciferous vegetables and reds from tomatoes and watermelon. Any whole food that is a deep color is likely overloaded with critical antioxidants.
Continuing research into antioxidants is proving increasingly benefits for our wellbeing. Superior immune function can avert diseases like heart disease and cancers along with conditions that are ordinary with age like macular degeneration and Alzheimer’s disease.
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