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Pharmanex Lifepak antioxidant vs Free Radical Demo
By neutralizing free radicals, antioxidants actually prevent the onset of these diseases and at the same time keep the body healthy and strong. Being natural substances, antioxidants are derived from various plants, including vegetables and fruits. Blueberries and cranberries are usually the fruits that are often touted by nutrition scientists as the top antioxidant rich foods.
However, the absorption of antioxidant enzymes in supplement form is minimal at best. A better way would be to supplement the body with the "building blocks" required in order for our body to manufacture its own SOD, catalase, glutathione peroxidase, and other such antioxidant enzymes. The building block nutrients of antioxidant enzymes include the minerals manganese, zinc, and copper for SOD and selenium for glutathione peroxidase.
Perhaps due to this alarming number, much of scientific researches conducted in the US today have recently been focused on how antioxidant vitamins may reduce the risk of cardiovascular disease. Previous studies have shown that antioxidant vitamins, such as vitamin E, vitamin C, and beta carotene (a from of vitamin A), have potential health-promoting properties.
The two most important oxygen-centered free radicals are superoxide and hydroxyl radical. They are derived from molecular oxygen under reducing conditions, such as when a person breathes. However, because of their high reactivity, free radicals often participate in unwanted side reactions resulting in cell damage.
There is actually a scientific reason to this. Broccoli and other cruciferous vegetables like cabbages, cauliflowers, and Brussels sprouts are great antioxidant foods. They help prevent cancer and ward off heart disease. Cruciferous vegetables contain a compound called "indole-3-carbinol which is an antioxidant that reduces the risk of breast cancer and other estrogen-sensitive cancers, like cancer of the ovaries and the cervix.
The answer may lie in antioxidant foods. Antioxidant foods are powerful scavengers of free radicals. The function of antioxidant foods is to hunt down free radicals and destroy them. What are Free Radicals? Free radicals are highly reactive chemical substances that are produced when the body undergoes the process of oxidation.