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What Are Antioxidants? IVL Explains What They Are And The Benefits.





The other aspect is more on the preventive side. Antioxidant enzymes like superoxide dismutase, catalase, and glutathione peroxidase prevent oxidation by reducing the rate of chain initiation. This time, instead of waiting for the free radicals to make a long chain of free radicals, antioxidants scavenge initiating radicals and destroy them before oxidation is set in motion. 

During the process of oxidation, highly unstable substances called free radicals are produced. These free radicals react with other molecules in the cell by stealing their electrons and turning them into free radicals like themselves. When this happens, a chain reaction is created, one that when accumulated could result in massive cell damage. 

Much of scientific research these days are focused on finding a solution to aging. Their results point to free radicals as the main culprits. It seemed that the more free radicals you have in your body, the faster the aging process becomes. Free radicals are harmful, unstable substances that develop after oxidation, a naturally occurring process of the body. 

Antioxidants, it seems, have far more benefits than we realize. A new study shows that antioxidant juice from pomegranate fruits may help fight the hardening of the arteries. Researchers have found that the antioxidant juice does this by reducing the damage in blood vessels caused by free radicals. Free Radicals - What are they? 

In the vegetable variety, russet potatoes, red beans, and red cabbage are topping the list as well. However, there are also other fruits and vegetables that may contain more essential benefits to our health. One such food product is flax seed where we get the beneficial flax oil. What is Flax Oil? Flax oil is the essential oil that is derived from flax seeds, which are a great source of fiber. 

In January, Engeseth and Jason McKibben, a researcher with Anheuser Busch in Santa Monica, CA, reported in the same journal that the dietary antioxidants in honey were more effective compared to traditional preservatives, such as butylated hydroxytoluene and tocopherol in slowing oxidation in cooked, refrigerated ground turkey.