Antioxidants

TriVita Independent Affiliate Member # 13121142 Diana Caswell-USA

Antioxidants are substances that help protect cells from the damage caused by unstable molecules known as free radicals.
A free radical is molecule or atom that has just one unpaired electron. Stable molecules have paired electrons.

The unstable molecule "steals" from stable molecules which then causes the original molecule to become unstable and damaged itself creating a vicious cycle.

Free radicals wreak havoc within the cells and they become damaged and are believed to cause premature aging and tissue damage. Free radicals are associated with heart disease, stroke and cancer.

Antioxidants-How They Work

Antioxidants help by neutralizing free radicals. They do this by giving up one of their own electrons to the unstable molecules. The antioxidant nutrients themselves do not become free radicals by donating an electron because they are stable in either form. They help to prevent cell and tissue damage that could lead to cellular damage and disease.

Foods High in Antioxidants

Berries- Cherry, strawberry, bilberry, raspberry, blackberry, blueberry, black currant.

Vegetables- Artichokes, broccoli, spinach, red cabbage, unpeeled white and red potatoes, and sweet potatoes.

Nuts- Walnuts, pecans, pistachios, almonds and hazelnuts.

Beans- Small red beans and kidney, pinto and black beans.

Dark chocolate and red wine are also sources of antioxidants.

Grapes, plums, pomegranates, pineapple, oranges, kiwi fruit and grapefruit.