Friday, June 17, 2022

Antioxidants and oxidative stress

Antioxidants are compounds in foods that scavenge and neutralise free radicals. Diets high in vegetables and also fruits, which are good sources of antioxidants, have been found to be healthy.

The sources of antioxidants can be natural or artificial. Certain plant-based foods are thought to be rich in antioxidants. Plant-based antioxidants are a kind of phytonutrient, or plant-based nutrient.

Antioxidants are said to help neutralize free radicals in human bodies, and this is thought to boost overall health. Three of the major antioxidant vitamins are beta-carotene, vitamin C, and vitamin E. They can be found in colorful fruits and vegetables, especially those with purple, blue, red, orange, and yellow hues.

Other naturally occurring antioxidants include flavonoids, tannins, phenols, lignans and carotenoids, such as beta-carotene, lycopene, lutein, and zeaxanthin.

Free radicals are compounds that can cause harm if their levels become too high in human body. They are produced when human body breaks down food or when exposed to tobacco smoke or radiation.

If free radicals overwhelm the body's ability to regulate them, a condition known as oxidative stress ensues. Free radicals thus adversely alter lipids, proteins, and DNA and trigger a number of human diseases.

Damage to cell DNA increases risk of cancer, and some scientists have theorized that it plays a pivotal role in the aging process. Oxidative stress has been linked to heart disease, cancer, arthritis, stroke, respiratory diseases, immune deficiency, emphysema, Parkinson’s disease, and other inflammatory or ischemic conditions.

Vegetables are high in antioxidants are also typically high in fiber, low in saturated fat and cholesterol, and good sources of vitamins and minerals. Some good choices of vegetables include cabbage, spinach, and eggplant. They’re also found in green tea, black tea, red wine and dark chocolate.
Antioxidants and oxidative stress

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