Anti-oxidants

Anti-oxidants

Anti-oxidants are nutraceuticals which have a capacity of scavenging free radicals or prevent its formation. These free radicals formed leads to cause damage to enzyme systems because of oxidation. Anti-oxidants prevent oxidation and retard conditions like cancer, ischemia, aging, adult respiratory distressed syndrome, rheumatoid arthritis etc.

Due to cleavage of the water molecule, there is the formation of superoxide and hydroxyl radicals which are highly reactive leads to damage of organic molecules. Antioxidants are classified as vitamins E, C, A, carotenoids, and flavonoids. Flavonoid is a vast category of anti-oxidants present in fruits, vegetables, and plants.

Vitamin C enriched antioxidants prevent oxygen free radicals formation. Dietary ascorbic acid present in amla and lemon scavenges superoxide radicals.

Vitamin E as antioxidants traps radicals in lipid membranes. They are clinically useful in cardiac damage and carcinogenicity. Corn oil is highly rich in vitamin E.

Vitamin A antioxidants causes immune enhancement. Carrots are a rich source of β-carotene which converts to vitamin A. They prevent heart diseases by inhibiting low-density lipoprotein (LDL) cholesterol from sticking to artery walls.

Walnuts are a rich source of melatonin and they prevent the aging process. Melatonin is natural anti-oxidants hormone which can cross the cell membrane and blood-brain barrier. Other naturally rich foods in anti-oxidants are spirulina, royal jelly, green tea etc. which are rich in different vitamins and prevent us from various disorders.

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