Fruits and vegetables biggest free radical scavengers

Free radicals are atoms or groups of atoms, molecules that contain at least one unpaired electron in their outer orbits. The presence of a dangerously high number of free radicals changes the way in which the cells code genetic material. The formation of mutated proteins can damage the immune system and leads to the development of leukemia, and other types of cancer.

  Antioxidants are substances that protect cells from free radicals. They help to neutralize the harmful effects of oxidative reactions inside cells. The main antioxidants from dietary origin are vitamins A, C, E and beta-carotene, plus minerals selenium, zinc, copper and manganese.

  Antioxidants strengthen the immune system and makes the body resistant to viruses and infections, and also slows the aging process, Fruits and zelentsuchite have food with the high content of antioxidants. Increased consumption of fruits and vegetables is associated with reduced risk of cancer.

  Different ways of preparing vegetables have different effects on the antioxidative capacity.

  Artichokes are the only vegetable that supports high antioxidative activity during all cooking processes.

  Beetroot is rich in folic acid, manganese, potassium, vitamin C, iron, fiber, magnesium, sodium .To is rich in antioxidants and has anti-inflammatory action.

  Cabbage is low-calorie zelenchuk.To contains vitamin C and provides us with almost 100% of the required daily dose of vitamin K for organizma.Tozi vitamin plays an important role in blood clotting, bone health and heart.

  Apples are rich in vitamins, minerals, antioxidants and fiber. They are rich in tannins and potassium salts, and have a diuretic effect.

  Carrots, pumpkin, apricots, red peppers, tomatoes, parsley, sorrel, spinach and salad contain pro-vitamin A (beta - carotene), broccoli, carrots, spinach contain vitamin A.

  Sunflower seeds, nuts, corn, and spinach are rich in Vitamin E. In citrus fruits, kiwi, tomatoes, red peppers, Brussels sprouts, parsley, spinach, currants, strawberries and rose hips are a source of Vitamin C / ascorbic acid /.

  Sunflower seeds, garlic, onions, brown rice, wheat germ are the source of selenium.