Why antioxidants are good for us

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We all know that oxygen is essential for our bodies to function. But scientific studies have shown that oxygen can produce toxic substances as well. Some examples of these toxins are peroxide, superoxide, hydroxyl radicals, and something called “excited stage oxygen.”

When these substances combine with other molecules in the body, “free-radicals” are formed. These are high-energy chemical substances that can damage our healthy cells and cause diseases like inflammation and infections, degenerative arthritis, diabetes, cancer and cardiovascular disease. This free-radical damage is also known as oxidization.

Antioxidants work by preventing excessive oxidization and repairing the damage to the cells. Normally, our bodies can supply its own antioxidants. But when there is rapid production of free-radicals (from exercise, smoking, exposure to radiation or other metabolic processes like the breaking down of food), our bodies will need an additional supply of antioxidants from external sources.

Here’s an experiment you can do right in your kitchen. Cut an apple until it begins to turn brown. This discoloration is due to oxygen reacting with the apple, creating free-radicals. This is oxidization at work. Then, dip the apple in some lemon juice or orange juice, which contains vitamin C (an antioxidant), and watch the discoloration slow down. The vitamin C in the juice decreases the rate of free-radical activity taking place in the apple.

A recent study conducted by researchers from London found that 5 servings of fruits and vegetables daily can reduce the risk of stroke by 25 percent. Antioxidants may also enhance immune defense and therefore lower the risk of cancer and infection.
Boost your body’s antioxidant level by consuming these foods:

Examples of Antioxidants  Food Sources
Carotenoidsbroccoli, spinach, squash, melon, sweet potato, carrots
Vitamin Ccitrus fruits, green peppers, broccoli, green leafy
vegetables, strawberries, tomatoes
Vitamin E nuts and seeds, whole grains, green leafy vegetables,
vegetable oil and liver oil
Vitamin Acarrots, broccoli, tomatoes, peaches, sweet potato, melon,
squash, cabbage, pechay, watermelon
Seleniumfish and shellfish, red meat, grains, eggs, chicken, garlic
Lycopenetomatoes, watermelon, guava
Luteincorn, mango, broccoli, kiwi, spinach, melon, cabbage,
egg yolks, peas
Lignan oatmeal, sesame seeds, cashew, broccoli
Flavonoids/Polyphenolscoffee, tea, soy, red wine, purple grapes, onions, apples


Coffee, in particular, is an important and common source of antioxidants in many people’s diet throughout the world. Unlike food types that we can sometimes tire of, coffee remains a constant in our daily routine, ensuring that we receive antioxidants on a daily basis. So go ahead and enjoy a cup of antioxidants with NESCAFÉ and make it part of your daily habit!

Sources:
www.nlm.nih.gov/medlineplus/antioxidants.htmlhttp://www.healthcastle.com/antioxidant.shtml
www.eatright.org/cps/rde/xchg/ada/hs.xsl/home_9660_ENU_HTML.htm
www.eatright.org/cps/rde/xchg/ada/hs.xsl/home_4634_ENU_HTML.htm
www.nestle.com.ph/nescafe/positivecoffeenews/topics_wellness_howantioxidants.htm

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