The Benefits of Antioxidants



“There has been much research since the 1900’s that many diseases are associated with a shortage of antioxidant nutrients. They include Alzheimer?s disease, Cancer, Cardiovascular disease, Cataracts, Hypertension, Infertility, Macular (eye lens) degeneration, Measles, Mental Illness, Periodontal disease, Respiratory tract infections and Rheumatoid arthritis. Oxidative damage has put a light onto the study of antioxidants and the main ones include: Vitamin A, C, and E plus Beta-carotene and newly discovered ones that include bioflavanoids, anthocyanidins, pycnogenol. All plants and animals need oxygen to live. Without it we cannot release the energy in food which drives all body processes. In normal biochemical reactions oxygen can become unstable. This can lead to cellular damage which results in the above listed illnesses.

Current research has shown through surveys that the risk of death is substantially reduced in those with either high levels of antioxidants in their blood or high dietary intake.  Antioxidants also help boost your immune system and increase your resistance to infections.  Your ability to stay free of these diseases depends on the balance between  your intake of free radicals and your intake of protective antioxidants. As you move towards illness early warning signs might include frequent infection, slow healing, thinning hair, excessive wrinkles for your age.  

There are tests to determine your level of antioxidants.  Speak to your doctor about them. 

Every year more and more antioxidants are found in nature. They include substances in berries, grapes, tomatoes, mustard, broccoli, tumeric and ginko biloba. The best all around foods are: sweet potatoes, carrots, watercress, peas, carrots, broccoli, cauliflower, lemons, mangoes, meat, melon, peppers, pumpkin, strawberries, strawberries, tomatoes, cabbage, grapefruit, kiwi fruit, oranges, seeds and nuts, squash, tuna, mackerel, salmon, wheat germ, apricots, beans, watermelon. 

Antioxidants play a huge role in anti-aging. The most important factor is what you eat and what you don?t eat. Research is showing that the key to longevity lies in reducing our exposure to free radicals and increasing the body?s protection against them by increasing our intake of antioxidants. We accomplish this through watching what we eat. The leaner you are the longer you will live. It’s about giving the body exactly what it needs and no more.”
This site will tell you about a  broad spectrum antioxidant that address all of the above .
Source: The Optimum Nutrition Bible, Patrick Holford,  The Crossing Press, 1999, pages 79-86, 167-172


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