Antioxidants are chemicals substances that can halt oxidation in body cells.
Oxidation causes chemical damages to body cells’ components, and for that reason your body has defend antioxidant systems.
Antioxidants neutralize free radicals, such as metal ions by wrapping around them and preventing body cell oxidation
Antioxidants work in combination with other antioxidants.
There is a connection between oxidative damages and the occurrence of some diseases. For example the LDL oxidation by free radicals results in inflammation, which may lead to cardiovascular disease.
If you increase the consumption of foods high in antioxidants, you will be able to reduce the potential damages from free radicals.
The best sources of natural antioxidants are the plants. We are taking antioxidants in many different forms:
Antioxidant food additives – ascorbic acid (vitamin C), citric acid, acetic acid (found in vinegar) and pectin are used in food industry for the prevention of food deterioration.
Food antioxidant supplements – for their production is used one particular antioxidant or a combination of antioxidants; they are used as dietary supplements by many people in their regular diet meal plans.
Green tea contains one of the most powerful antioxidants, which is commonly used for the production of antioxidant supplements for weight loss and anti aging products.
Carotenoid terpenoids – alpha-carotene and beta-carotene
Non-carotenoid terpenoids – Eugenol (has highest ORAC*) – clove oil, basil and cinnamon
Flavonoid polyphenolics (bioflavonoids)
In the list of beverages and foods highest in antioxidants White tea takes 3rd place, Green tea takes 5th place and Black tea takes 8th place.
Here’s the full list of the top 20 best antioxidant foods:
The consumption of antioxidant-rich foods lowers the risk of certain diseases caused by cellular oxidative damages.
The US FDA have recently suggested that the average person should consume up to 7000 ORAC* units daily to reduce the risk of cancer. This is nearly 12 servings of high-ORAC*-value fruits.
* ORAC (Oxygen Radical Absorbance Capacity) – is a method of measuring antioxidant contents in foods
Fruits ORAC units vary between 500 and 900 per 100 grams. That means you should consume between 0.8 kg and 1.4 kg of fruits, depending on the type of fruits, to reach the 7000 ORAC units daily.