ANTIOXIDANTS:
A LOOK AT THE SUBSTANCES THAT CAN PREVENT DISEASES


The trend today in nutrition is centered on not only getting enough nutrients for the body into the daily diet, but also on seeking out certain specific components in foods that will give it an extra benefit. 

Antioxidants are substances present in food that help combat the damaging effect of free radicals.  Free radicals are unstable, reactive atoms or molecules that try to join together with others to gain stability, but in doing so they destabilize their partners and turn them into free radicals, causing a chain reaction that can affect our cells.  Some habits that produce or increase the production of free radicals are smoking, high-fat diets, overexposure to the sun and environmental pollution.

To help our body combat these free radicals, there should be a wide array of colors on our plate.  In addition to encouraging a better diet, antioxidants protect us against cancer, degenerative diseases of the nervous system, aging and even cardiovascular pathologies.  Some of the most important foods are mentioned below:

• Garlic: Contains allicine, which has helped eliminate malignant tumors in mice (according to Israeli scientists at the Weizmann Institute).

• Chili, cayenne pepper: Contain capsicine, which can starve cancer cells before they become active.

• Grapes, kiwis, raspberries, cherries, strawberries, blueberries: Contain elegiac acid, which has antioxidant, haemostatic and even anti-tumor properties.

• Carrots, tomatoes, oranges, papaya, lettuce: Contain carotenoids, which are the precursors of vitamin A and work as antioxidants.

• Corn, spinach, pumpkin: Contain zeaxantine, an antioxidant substance with the potential to help sharp vision.

• Cacao and green tea: Possess substances called catequins, which according to recent research studies act as antioxidants and activate metabolism.

• Broccoli, cabbage, watercress, mustard greens: Contain isothiocyanates, which help reverse or eliminate tumor growth.

• Soy and soy derivatives, tea, lentils, garbanzos: Contain isoflavons, which are linked as partners against osteoporosis, cancer and cardiovascular diseases.

The foods mentioned above are not the only ones with beneficial qualities. Other fruits and vegetables have other substances that are also antioxidants, such as vitamins A, C and E, which are potent antioxidants. Because of this you should include in your diet the largest possible variety of foods, thus guaranteeing the benefit of all the antioxidant substances in foods.

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