Resist ageing the antioxidant way

Published on April 02, 2016

Antioxidants are nature's therapy to defend your body's cells against attack by free radicals, thereby helping you to resist ageing and disease. Free Radicals are naturally produced in your body as a by-product of the oxygen it uses. If you don't have sufficient antioxidants in your body to combat the Free Radicals, then Oxidative Stress tends to lead to accelerated tissue and organ damage. Health problems such as heart disease, macular degeneration, diabetes and cancer are all contributed to by oxidative damage.   Our ancestors ate three to four times the amount of vegetables and fruits as we do today. In these ancient times wild fruits were higher in antioxidant value because they were smaller, like blueberries, with much less sweet pulp and more skin, which is where the antioxidants are to be found. Our modern day diets have, in many cases substituted cereal grains for fruits and vegetables, significantly lowering our antioxidant intake.   Antioxidants are often lumped together into one category in how they protect your cells from free radicals, but it is important to realise that there are different types corresponding perfectly with how your body works. Certain antioxidants are water-soluble while others are fat-soluble. Free radicals can attack both the interior of your cells and the exterior (cell membrane), so you need to be sure you're consuming both water-soluble and fat-soluble antioxidants to protect yourself.   The interior of your cells and the fluid between them are composed mainly of water, whereas your cell membranes are made largely of fat. If you consume only water-soluble antioxidants, such as anthocyanins, polyphenols or resveratrol, then your cell membranes will still be vulnerable to free radical damage. Similarly, if you consume only fat-soluble antioxidants, such as astaxanthin and ubiquinol, the interior of your cells are still vulnerable. Consume them both, and you're giving your cells far greater protection against free radical damage.   Consuming plenty of raw, organic, locally grown vegetables is one of the best ways to get the antioxidants your body needs, Juicing is another convenient way to increase your intake, especially if you eat the pulp too.   In addition to this, reducing your sugar and fructose intake will decrease your oxidative stress so that you will need less antioxidants, and the ones that you have, will work better and last longer. So limit your sugars, (including fructose), and processed foods, and increase your intake of vegetables to optimize your antioxidant intake.