Every day we witness an increase in various diseases, and cancers are almost becoming epidemic in scale. Why is that so? We pay the price of technological advancement and high pollution, especially in food! Pesticides, heavy metals, artificial colors, plastic and aluminum packaging, industrially processed foods … many of the toxins found in them damage body cells and are called free radicals.
In addition to food, our body is exposed to free radical attacks and polluted air and water, due to smoking and excessive stress, due to the long-term use of drugs or serious illnesses (which result in increased free radical production). Free radicals are highly unstable molecules that lack electrons and react with the first molecule to themselves causing cell damage. If not removed quickly, they cause premature aging and various diseases.
“Each of our stations is attacked by 10,000 free radicals a day!” (George Mateljan: The World’s Healthiest Foods-SAD, 2007).
If more free radicals are generated than our body can neutralize and eliminate, oxidative stress or free radical buildup occurs. The accumulation of free radicals causes blood acidity, degenerative damage to cells, damages DNA structure and accelerates aging.
Experts studying the effects of cell decay and aging cite free radicals as the main culprits for the emergence of numerous chronic diseases:
autoimmune diseases, cancer, liver cirrhosis, multiple sclerosis, Parkinson’s disease, coronary heart disease, emphysema, diabetes, circulatory disorders, rheumatism, arthritis and the like.
Fortunately, there are antioxidants to help free radicals. They are introduced into the body by food and nutritional supplements and have the ability to neutralize free radicals and eliminate them from cells. Antioxidants work in 2 ways: by direct enzymatic catalysis react with free radicals by giving them an electron and neutralizing them. The most famous antioxidants are vitamins A, C, E and selenium and flavonoids. Flavonoids Flavonoids are the new stars among antioxidants and the most studied molecule in the last ten years. These are plant pigments, polyphenols, which give vibrant colors to fruits, vegetables and flowers, and give us antioxidant protection. We find them in berries, green tea, red wine and various types of vegetables.
Flavonoids have been clinically proven to have: antioxidant anti-inflammatory antivirus antitumor activity If we regularly consume fresh fruits and vegetables, organically grown, we can ensure sufficient antioxidant intake. However, if we do not feed on a high quality diet and are exposed to increased stress, it is advisable to take antioxidants as a dietary supplement. “The true secrets of complete success lie in exercising, smoking cessation and consuming some of the valuable antioxidants.” (mag. pharm. Mimi Vurdelja, nutritionist-pharmacologist of HOO)