Ranks ability for antioxidants food to absorb free radicals   High-ORAC Foods May Slow Aging Oxygen-radical absorbance capacity assay for antioxidants. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. The chemistry behind antioxidant capacity assays. Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Mechanisms…

Combination of the following to disarm oxidants. Vitamin E – Nuts, Seeds, peas, broad beans Vitamin C – Raw vegetables & fruit as heat destroys it Beta-Carotene – red, orange, yellow vegetables and fruits Glutathione  – cruciferous vegetables Anthocyanidins –fruit and vegetables deep red, purple or blue hues. Lipoic Acid – Co enzyme Q10 –   Recently, researchers at…

Vitamin A Betacarotene Vitamin E Vitamin C Zinc Selenium Glutathione Cysteine Plant based antioxidants – Bilberry and pycnogenol      

Well, What is antioxidant SOD? Our cells have a defense system known as  – Superoxide Dismutase  (SOD)

Antioxidants are molecules which safely interact with free radicals so preventing free radical damage. There are several enzymes systems in our body which neutralise free radicals but the main antioxidants are Vitamin E – Nuts, seeds, beans, vegetables, wheatgerm and sweet potatoes. Vitamin C – Citrus Fruits, broccoli, peppers, spinach, kale, cabbage, watercress, strawberries, tomatoes, Kiwi and Melons…