Even though our bodily processes require oxygen, the expenditure of oxygen in our bodies causes oxidative damage. Free radicals are produced when our bodies employ oxygen. A free radical is a molecule that is missing one or more electrons. This makes the molecule exceedingly erratic and it can cause many problems in our bodies. Antioxidants are nutrients that are found in food that are recognized to slow or even thwart the effects of oxidative damage.
An antioxidant will alleviate a free radical and prevent further destruction by donating the missing electron. Many of the foods found in nature are very great in antioxidants and including these foods can help us preclude diseases like cardiovascular disease and cancers and many of the tribulations usually allied with aging by enhancing our own immune systems.
Berries are some of the highest antioxidant foods in the world. Blueberries, blackberries, cranberries and grapes and cherries are all tremendously high in antioxidants. Food is measured for antioxidant capacity by what is called the ORAC or Oxygen Radical Absorbance Capacity scale. All of the berries have a very high ORAC level but the actual food that has the highest ORAC level is the acai berry. There are a few things that rank above the acai berry on the ORAC scale such as ground cloves and ground cinnamon but none are essentially foods but rather spices and such. The acai berry surpasses every other actual food.
Other fruits that possess high ORAC levels are the citrus fruits, like oranges, grapefruits, lemons and limes and the tropical fruits such as kiwi, mango and papaya. Pears, peaches, plums, apricots and apples are also exceptional sources.
Other foods that are elevated in antioxidants incorporate many ordinary vegetables. Greens such as spinach, kale, Swiss chard and dandelion greens are very high in antioxidants as are the cruciferous vegetables such as broccoli, cabbage and cauliflower.
Pumpkins and most other orange foods are high in beta-carotene, which is a precursor to vitamin A. Beta-carotene is converted to vitamin A in our bodies. Beta-carotene is best provided by diet, as supplements of this nutrient have been known to cause troubles, specially in smokers. Most of the orange foods, such as pumpkins, carrots, sweet potatoes and squash supply a liberal amount.
By consuming a multicolored nutritional regime you will be sure to get an plentiful supply of antioxidants. Most of the vibrant and colorful foods found in nature are abounding in antioxidants. Berries are deep purple and red. Pumpkins and carrots are brilliant orange. Spinach and broccoli are deep green. Tomatoes and watermelon are red. Color is a big indication to antioxidant ability.
Research continues on antioxidants but it is showing ever more benefits for our physical condition. Improved immune function can thwart disease like cancers and heart disease and also stop common ailments associated with aging such as macular degeneration and Alzheimer’s disease.
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