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Taste of health 10 antioxidants
Table of Contents
1. Free radicals and oxidative stress
Free radicals in the scientific literature are often called reactive forms of oxygen because they are its metabolites and are characterized by higher reactivity. These reactive form of oxygen are a byproduct of normal oxygen transitions. It is estimated that about 5% of the oxygen delivered to tissues is processed into free radicals. Low physiologically free-radicals are required for the proper functioning of the system. For example, in muscles, their presence allows them to maintain normal tension and contract, however, because excess production prevents the function of muscle fibers, which leads to weakening and fatigue. Excess production of reactive compounds is known to be effective with normal oxidation conditions.2. Antioxidants and their derivatives
Antioxidants are compounds that have anti-oxidant properties and can remove free radicals. These include primarily vitamins A, C and E, selenium, and bioflavonoids. Among classical antioxidants, the most potent antioxidant is vitamin E, whose efficacy has been confirmed by many studies.3. Ranking of antioxidants in spices
Most spices and herbs are particularly high in antioxidants per 100 grams of product. Unfortunately, we very rarely use such large amounts, so they cannot be compared in weight to normal food products. However, spices are an important contributor to increasing total antioxidant intake, especially in foods from regions where spicy flavors reign.4. Other products rich in antioxidants
It is worth noting that these products of plant origin are the main source of antioxidants in the diet. A direct comparison of meat products with fruits, vegetables and nuts shows that this second group has on average up to 33 times more antioxidants. A good and easy-to-eat source of anti-oxidants are strawberries their various varieties, which are characterized by high levels of flavonoids, tannins and lignans.
