It tastes like 10 antioxidants

1. The following information is provided by the Commission to the European Parliament and to the Council

2. Ranking of antioxidants in spices

1. The following information is provided by the Commission to the European Parliament and to the Council

It is estimated that about 5% of the oxygen delivered to tissues is processed into free radicals. For example, in muscles, their presence allows for the maintenance of normal tension and contraction, but overproduction prevents the functioning of muscle fibers, which leads to weakness and fatigue. Free radicals can cause direct damage when they react with protein and lipid components. However, excessive production of radicals outweighs the body's defence capabilities and can therefore only help by the antioxidants supplied with food. These reactive forms of oxidative family byproducts are called peritoneal metabolites.

2. Ranking of antioxidants in spices

However, spices are an important contributor to increasing the overall consumption of antioxidants, especially in foods from regions where spicy flavors predominate. The former has the most antioxidants and should have a permanent place in every kitchen. Unfortunately, we rarely use such large amounts, so they cannot be compared with normal food products.