The best way of preserving your body and health is the constant intake of antioxidants rich food. The antioxidants found in the food are a big group of natural “fighters” against the free oxygen radicals, which damage the cells. The antioxidants are the main defense mechanism against the chronic diseases, included the heart diseases, the cancer, bronchitis, Parkinson`s disease and even the process of aging. The decreased intake of antioxidants will make your body vulnerable, especially if you are exposed to risk factors such as smoking, air pollution and chemicals.
Beta carotene is found in the dark orange and dark green colored red fruit and vegetables. The fruit and vegetables that contain the highest concentration of beta carotene are the sweet potato, the sweet root, dried pears, kale, spinach and the pumpkin. Lesser amounts of beta carotene can be found in the red grapefruit, the mango, the lettuce and the broccoli.
Notice: The beta carotene can withstand cooking and boiling.
The highest concentration of glutathione is found in the avocado, the asparagus and the watermelon. The scientist have discovered that usual daily intake of this fruits is enough to keep the glutathione intake on a sufficient level.
Notice: Only fresh fruit and vegetables contain high levels of glutathione. Cooked fruits and vegetables contain only 1/8 of the glutathione found in the fresh ones. Glutathione is also destroyed by simple grating and juicing of this fruit and vegetables, so the best way of preserving the glutathione is eating them raw.
The indoles are the earliest discovered antioxidants with anti cancer powers. They can help in preventing the process of colon and breast cancer formation. They can be found in high concentrations in the cruciferous vegetables, such as the broccoli, cabbage, Brussels sprouts, horseradish, cauliflower, kale, rutabaga.
Likopins are antioxidants that can be found in high concentrations in the tomatoes and the watermelon. The licopin is thermostable, and isn’t changed and destroyed during the process of cooking.
Quercetin is one of the most powerful antioxidants. This antioxidant is found in the garlic and it might be the explanation of its healing capacities. In some species of garlic up to 10% of the dry mass is made out of quercetin inactivates lots of carcinogen substances and boosts up the immune system. The quercetins chemical compound is very similar to the chromaline, an antihistaminic, thus it also decreases the inflammation in the organism.
It can be found in the garlic, but also in the black grape, the broccoli and the pumpkin.
Ubiquinone – coenzyme Q10
This is a very powerful antioxidant. It also has a role in the control of the LDL cholesterol (low density lipoproteins cholesterol). The coenzyme Q10 helps in the regeneration of the Vitamin E in the organism.
It is mainly found in the sardines, the peanuts, the pistatious, the soybeans, the walnuts and the sesame.
It is a powerful antioxidant protecting the body from bronchitis, cataracts, heart diseases, and cancer. It is also the main inhibitor of the negative actions of the LDL cholesterol, making it the main natural nacin for preventing cardiovascular diseases and arteriosclerosis.
It can be found in: red and green peppers, broccoli, cauliflower, strawberries, spinach, cabbage and the agrumes.
Notice: cooking destroys about half of the vitamin C in the fruits and vegetables.