The emerging market for products claiming to slow aging is undeniably astounding. Among these, supplements containing antioxidants perhaps give the best promises to the consumers. Aside from the fact that these are a wound to the pocket, antioxidant products offer a delight to those who would like to look young in a flash. But how does this free-radical sponge really work?
Free Radicals Defined
First identified by Moses Gomberg in 1900, free radicals are molecular species that are highly reactive. These tiny things play a role in chemical reactions including that of the human. As the cells produce energy (for function and survival), the also create oxygen molecules that are unstable because its electrons are unpaired. These unpaired electrons make this thing to be highly labile.
In the human body, if these unstable molecules go together with other molecules, they would kill their newly acquainted fellows, thereby speeding up the aging process. Drinking, the radiation coming from TVs and computers, drugs, and cigarette smoking spawn free radicals. If we persistently have stress and do not take them away by way of exercise, we give way to the formation of free radicals. If we don’t have a good sleep at least seven hours, we are actually exciting production of more fee radicals.
A lot of changes in our body are as a result of the activities of the free radicals. They damage the DNA and impair other vital functions of cells, causing premature death to these cells. Over time, all these damages would mount up and cause our body to accelerate aging.
Upon breathing, oxygen induces a process called oxidation. And it is in here where free radicals form. This process is likened to the oxidation of metals. Once oxidized, aluminum turns to be white, iron becomes rusty, and copper transforms into green. In the same logic that oxidation damages metals; free radicals are also detrimental to our body.
How Antioxidants Work
Antioxidants are molecules that have the capability of preventing oxidation of other molecules (by the name itself: antioxidant). In the light of anti-aging, antioxidants prevent the formation of free radicals. Antioxidants are naturally occurring substances found in plants. If our body has an abundance of antioxidants, we will be able to prevent the harm brought about by free radicals.
Benefits of Antioxidants
Antioxidants can help you look younger, live longer, and be at your optimum health. Foods rich in antioxidants like fruits and vegetables can give you great protection from coronary heart diseases, and age-related diseases like Alzheimer’s disease.Antioxidants can also strengthen our immune resistance to diseases such as influenza and other bacterial and viral infections.
These substances also reduce a person’s risk of acquiring cancer, an incurable disease. Antioxidants also prevent glaucoma and the age-related degeneration of our macula, the part of the eye that is dedicated for superior acuity vision. Antioxidants also beat down the passing of the aging clock making your skin and other organs rejoice.
Carotenoids, zinc, selenium, and the Vitamins A, C, and E are some of the main antioxidants. Glutathione is said to be the most powerful among all forms of antioxidants. They are naturally present in our body since we were young but depletes as we get older.
If antioxidant supplements are not your type, you may take some delectable bite of the super fruits such as blueberry and raspberry which are said to contain the most number of antioxidants.
So now that you have understood well how these miracle supplements work, you would realize why these wonder tablets cost a lot. May you have a healthily long and young life! Paul Hata is active in various community and social programs aimed at providing access to health,education and jobs to all.Access 1000s of affordable Health,Fitness and Beauty Products here – EarlyPlanet.com and TradePlanets.comCar rental Tenerife

Wouldn’t we all like to age gracefully (if at all for that matter!) and ward off the wrinkly signs and ill symptoms for as long as possible. Keys to longevity may be more accessible than we think, and it appears our diets play a critical role. Antioxidants are the knights in shining armor that subjugate the attack of free radicals in the body, the hazardous molecules that damage cells and procure aging and disease. Though antioxidants are produced naturally in the body, these decline with age, hence an increasing need to acquire them from the foods in our diet. Before examining antioxidants more closely, it is important to take a look at the free radicals they serve to neutralize. Free Radicals Free radicals are created as by-products in our use of oxygen during metabolism such as the burning of food for energy. They are essentially oxidant molecules that are missing an electron and seek to restore themselves by targeting nearby cells in an attempt to recover this electron, potentially harming enzymes, DNA, proteins and cell membranes in the process. This damage can mutate cells and alter cell function, increasing the risk of numerous diseases and chronic conditions including arthritis, diabetes, cataracts, cancer, heart disease and stroke. Free radical damage is implicated in the onset of aging and its degenerative symptoms and diseases. As well as generated within the body, free radicals come from environmental sources such as pollution, radiation, unhealthy foods, bacteria, viruses, cigarette smoke and UV light. Antioxidants Antioxidants serve to mitigate the harmful effect of free radicals by giving up an electron and stabilizing them in the process. Although we produce many of our own antioxidants within the body, food provides an essential source for these key players of our defense system. Vitamins, minerals and phytonutrients all have antioxidant properties. The most common examples include vitamins A, C and E, selenium and zinc, carotenoids, flavonoids, co-enzyme Q10, alpha-lipoic acid and glutathione. As there are many different types of free radicals in the body a variety of antioxidants are required to protect against them. Antioxidants function best as a team, with each other and other nutrients and phytochemicals, which is why incorporating a wide range of plant foods into your diet is recommended. Phytochemical groups such as flavonoids and carotenoids correspond to the colour, taste and smell attributes of plants, hence eating a rainbow array of vegetables and fruits can offer a diverse selection of these potent antioxidants. Antioxidant Rich Foods Foods especially high in antioxidants include berries, plums, pomegranates, oranges, spinach, green tea, avocado, kale, broccoli, peas, onions, grapes and pure chocolate. Scientists at the USDA (United States Department of Agriculture) have developed a rating scale that measures the total antioxidant capacity of a given food. This is known as the ORAC score (Oxygen Radical Absorbance Capacity). Of 40 common fruits and vegetables measured by the USDA, top ranking scores were those of prunes(5770), raisins (2830), blueberries (2400 – highest of all fresh foods with other berries close behind), kale (1770), spinach (1260), Brussels sprouts (980), plums (949), alfalfa sprouts (930), broccoli florets (890), beetroots (840), oranges (750 ), red peppers (710 ) and red grapes (739). Pure cocoa surpasses all these foods with a whopping score of 26,00 units, more than 10 times the prestigious blueberry (though one is likely to eat far less in quantity). The extraordinary goji berry from Tibet also has outstanding antioxidant capacity with a score of 18,500 units; hardly surprising as they contain 500 times more vitamin C than oranges and even more beta-carotene than carrots! According to studies on animals and human blood at the Human Nutrition Research Center on Aging at Tufts in Boston, high-ORAC foods may slow aging processes in the body and brain. Results found that high ORAC foods such as blueberries and spinach could increase the antioxidant power of human blood by 10-25%, prevent loss of long-term memory and learning ability in middle-aged rats, and protect rat blood vessels against oxygen damage. Antioxidants and Aging As we age, free radical levels rise and yet the body falls short in producing necessary amounts of antioxidants to meet this challenge. For example, cells generate more of the oxidants hydrogen peroxide and superoxide, yet levels of the necessary antioxidant glutathione required to neutralise these decline. The Free Radical Theory of Aging, first proposed by Harman in 1954, is supported by cross-species examination of animals with regard to life span, free radical damage and antioxidant defence. For example, the white-footed mouse lives about twice as long as the house mouse (8 versus 4 years), and is found to generate less oxidants and have higher levels of antioxidants. As Beckman and Ames write in The Free Radical Theory of Ageing Matures (1998), ‘Together, interspecies comparisons of oxidative damage, antioxidant defences, and oxidant generation provide some of the most compelling evidence that oxidants are one of the most significant determinants of life span.’ Very recent evidence comes from a study on dogs at the University of Toronto by Dr. Dwight Tapp and colleagues who found that ‘old dogs that were on an antioxidant diet performed better on a variety of cognitive tests than dogs that were not on the diet. In fact, the dogs eating antioxidant-fortified foods performed as well as young animals’. Additional research by Dr. Rabinovitch and his team, studying aging at the University of Washington, Seattle, found that mice engineered to produce high levels of an antioxidant enzyme (catalase) lived 20 per cent longer and had less heart and other age-related diseases than controls. In light of the role free radicals play in the onset of aging and disease, it is important to ensure our diets include a rich and diverse supply of antioxidants. These protective agents can be found abundantly in vegetables, fruits, nuts and seeds and are particularly high in superfoods. Tenerife car rental

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