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Some vitamins are considered antioxidants such as vitamins E and C. As are the carotenoids (such as beta-carotene); selenium; and flavonoids (anthocyanidins, polyphenols, quercetin, glutathione, alpha-lipoic acid, and coenzyme Q10. Vitamin E is the body's principal fat-soluble antioxidant vitamin and protects fatty cell components from free-radical oxidation. It works well in conjunction with selenium and vitamin C. As an antioxidant, vitamin E protects DNA and other cell structures from damage. It also protects LDL cholesterol from oxidation which would otherwise trigger an early step in the development of cardiovascular disease. There are other antioxidants so to verify a wide spectrum of protection, eat a wide variety of fruits and vegetables and consider a daily intake of a plant-based green "superfood" formula. Preferably one that contains foods from the allium family (onions, garlic, chives) and sprouts. Sprouts from vegetables and legumes are extremely health-enhancing and often contain a concentrated form of antioxidant protection not found in the food alone. Broccoli sprouts, especially have been noted to provide more protection than just eating the cruciferous vegetables by themselves. Which is very important for immune enhancement and cancer prevention.
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