Antioxidants help us to balance out the effects of free radicles and oxidative stress. They include vitamins, minerals, and phytonutrients such as; Vitamin C, selenium and carotenoids that the body makes or ingests.
Free Radicals are highly unstable, energetically imbalanced molecules. They cause a chain reaction of oxidative stress or damage to our cells by stealing an electron to become stable, thus leaving the other party unstable. Oxidative stress can lead to rapid aging, cancer, heart disease, and fatigue.
Trans-fatty acids are also something to keep an eye out for. They are created by hydrogenating oils and can be found in highly processed foods. Check the labels of your packaged, chips, cookies, crackers and cereal for hydrogenated oils and margarine. Even the seemingly healthy snack foods or labels that indicate no trans fats may still contain some trans-fatty acids.
Some Antioxidant foods include:
· Bioflavonoids: citrus fruits, tea, leafy greens, legumes, red wine, buckwheat, and blueberries.
· Alpha Lipoic Acid: liver, spinach, broccoli, and pumpkin seeds.
· Carotenoids: carrots, sweet potatoes, butternut squash, and leafy greens.
References:
Bland, J., Ph.D. (1999). Clinical Nutrition: A Functional Approach: Institute of Functional Medicine
Mayoclinic website: http://www.mayoclinic.com/health/trans-fat/CL00032 Trans Fats. 2011
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