Monday, 19 December 2016

Eating red-orange food helps to remove free radicals - updated

Free radicals are formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a chain reaction, like dominoes.

Free radicals may become a danger to our body if they react with important cellular components such as DNA, or the cell membrane. Cells may function poorly or die if this occurs. To prevent free radical damage the body has a defence system of antioxidants.

Antioxidants are molecules which can safely interact with free radicals and terminate the chain reaction before vital molecules are damaged.

Although there are several enzyme systems within the body that scavenge free radicals, the principle micronutrient (vitamin) antioxidants are vitamin E, beta-carotene, and vitamin C.

Additionally, selenium, a trace metal that is required for proper function of one of the body's antioxidant enzyme systems, is sometimes included in this category. The body cannot manufacture these micronutrients so they must be supplied in the diet.

β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. In nature, β-carotene is a precursor to vitamin A, ie our body will convert β-carotene to vitamin A.

Eating a lot of red-orange food will help to fight free radicals from our body. Food like:

  • orange
  • carrot
  • apricot
  • egg yolk
  • mango
  • pumpkin
  • tomato
  • peaches

Vitamin A has no antioxidant properties but it is good for your skin.
Red-orange food also helps in collagen production in our body


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