In today’s high stress, fast-paced world, you need to stay at peak performance. How do you get your immune system in shape for the same? Health problems such as heart disease, macular degeneration, diabetes, cancer etc are all contributed by oxidative damage. A recent study conducted by researchers from London found that 5 servings of fruits and vegetables reduce the risk of stroke by 25 percent. These vegetables and fruits contain antioxidants that enhance immune defense and therefore lower the risk of cancer and infection.
A paradox in metabolism is that while the vast majority of complex life on Earth requires oxygen for its existence, oxygen is a highly reactive molecule that damages living organisms by producing reactive oxygen species. Antioxidants are substances or nutrients in our foods which can prevent or slow the oxidative damage to our body. When our body cells use oxygen, they naturally produce free radicals (by-products) which can cause damage. Antioxidants act as “free radical scavengers” and hence prevent and repair damage done by these free radicals.
Fruits and vegetables that have comparatively high levels of antioxidants include apples, grapefruit, green grapes, oranges, peach, red plums, strawberries, beetroot, sprouts, cauliflower, green cabbage, lettuce, onion, spinach and tomatoes. Antioxidants are abundant in other foods including nuts, grains and some meats, poultry and fish.
