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Antioxidant

By December 30, 2019 January 9th, 2020 No Comments

Antioxidant

Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures.

Factors that increase the production of free radicals in the body can be :

  • Internal : inflammation,
  • External : pollution, UV exposure, and cigarette smoke.

Antioxidant food sources:

  • Vitamin A: Dairy produce, eggs, and liver
  • Vitamin C: Most fruits and vegetables, especially berries, oranges, and bell peppers
  • Vitamin E: Nuts and seeds, sunflower and other vegetable oils, and green, leafy vegetables
  • Beta-carotene: Brightly colored fruits and vegetables, such as carrots, peas, spinach, and mangoes
  • Lycopene: Pink and red fruits and vegetables, including tomatoes and watermelon
  • Lutein: Green, leafy vegetables, corn, papaya, and oranges
  • Selenium: Rice, corn, wheat, and other whole grains, as well as nuts, eggs, cheese, and legumes

 

Antioxidant helps to :

  • Lower the risk of Cardiovascular diseases
  • Reduce Carcinogenesis
  • Slow down aging process
  • Reduce inflammation at joint

References

  1. Lobo, A. Patil, A. Phatak, N. Chandra. Free radical, antioxidants and functional foods:Impact on human health. Pharmacogn Rev.2010.July-Dec 4(8):118-126.
  2. Elaine Magee. 10 Nutrient –Rich Super Foods. www.webmd.com/food-recipes/features/10-super-foods#1
  3. Megan Ware. How can antioxidant benefits our health? www.medicalnewstoday.com/articles/301506.php

 

Siti Salwa Zaruddin (Nutritionist)

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