In order to fights against the assaults of free radicals which are actually harmful chemicals and to protect the healthy cells the body needs antioxidant. The free radicals have the potential to damage the cells and cause a number of diseases cancer included. These free radicals apart from being formed in the body, they may be contained in some environmental toxins and the toxins may stimulate the cells to produce more free radicals. The antioxidants are needed to prevent these free radicals from damaging the cells.
The antioxidants give the missing electrons to the free radicals in that way they are being neutralized. Our body naturally produces antioxidants, but they are often insufficient to fight the daily attacks on our cells by hundreds of pollutants, toxins and other harmful chemicals. That is the reason for the necessity of additional input of antioxidants from supplements, vegetables and fruit to prevent damage that can be caused by the free radicals.
Listed below are some of the foods that should be included in your diet in order to raise the defenses of your body against these free radicals that can cause diseases.
Garlic is a natural anti-bacterial and some strains of harmful microorganisms can be killed by it. Also, it is a good source of exogenous antioxidant. Garlic helps in the protection of the cells against free radicals’ damage because it contains allyl disulfide, allyl cysteine, allicin, and alliin.
Grapes are full of phytochemicals that may help combat heart disease and cancer and are important for the health of the eyes. Red wine due to the high amount of antioxidants should be consumed since it counteracts towards the bad effects of saturated fats. So, have a glass of red wine after a meal rich with high saturated fat.
Blueberries if consumed daily, even in a very low amount, research has shown that motor condition impairment and memory loss could be slowed down which two conditions are met at the elderly people.
Blueberries, as shown in separate studies, also have the ability to promote urinary health, suppress the growth of some types of cancer cells, lower blood cholesterol and reduce risk to cardiovascular disease.
Dark green vegetables are full of vitamin C and K, fiber, carotenoids, iron, calcium and folate. There are compounds in the green vegetables that growth of certain types of cancer cells can be inhibited. The chemicals which are known as glucosinates, when broken down into active compounds, have shown anti-cancer effects in the cells and vegetables that particularly contain these chemicals are: broccoli, Swiss chard, lettuce, arugula collard greens, cauliflower, chicory, spinach, and kale.