Food to Get More Antioxidants | By Nutrivittles

In organic chemistry and biology, antioxidants play a key role. Complex networks of antioxidant chemicals and/or enzymes are built into all live cells to protect their constituent components from oxidative damage.

Antioxidants are chemicals thought to protect cells from damage that might cause illnesses. They may be found in many different products or taken as a supplement. Beta-carotene, C, and E are the Big Three antioxidant support supplements or vitamins.

Some other antioxidants are:

  • Glutathione
  • Q10, or coenzyme Q10, is an essential nutrient
  • Ascorbic acid
  • Flavonoids
  • Phenols \ Polyphenols
  • Phytoestrogens

Why are Antioxidants necessary?

Free radicals are harmful molecules, often composed of oxygen, produced as byproducts of the body’s normal physiological activities and may be neutralized by antioxidants. The accumulation of free radicals in cells increases cancer risk and other disorders by damaging other molecules. Antioxidants may protect cells from this kind of harm. You need to take between 8 to 11,000 antioxidant units daily to maintain a healthy ratio of antioxidants to free radicals in your body. You can also take dietary health supplements from authentic brands.

Food rich in Antioxidants:

To help you stay healthy, here is a list of the five best antioxidant-rich foods:

·        Berries:

Berries are delicious; you can use them in smoothies, and they’ll taste fantastic. Include blueberries with your morning yogurt and muesli. Berries contain anti-inflammatory compounds and Vitamins K, C, and Mn. Antioxidants are also found in high concentrations in other fruits, such as apples, mangoes, peaches, and melons.

·        Dark Chocolate:

The cocoa content, as well as the minerals and antioxidants, in dark chocolate, are higher than those of milk chocolate. This is greater than the antioxidant content of blueberries and raspberries in the same volume of fruit. Cocoa and dark chocolate include antioxidants, and these compounds have been linked to various health advantages, including lower inflammation and cardiovascular disease risk factors.

·        Strawberries:

Strawberries are often considered one of the most delicious and versatile fruits. They may be used in many ways, have a pleasant taste, and are a great source of vitamin C and antioxidants. Additionally, the red color of strawberries comes from a kind of antioxidant called anthocyanins. A greater anthocyanin level in strawberries causes them to be a deeper red. According to studies, anthocyanins have been linked to a lower risk of heart disease, perhaps via lowering “bad” LDL cholesterol and increasing “good” HDL cholesterol.

·        Red Cabbage:

The nutritional value of red cabbage is extraordinary. Also called purple cabbage, this superfood is packed in antioxidants and vitamins C, K, and A. Antioxidant levels in red cabbage are good enough for your health. The antioxidant pigments known as anthocyanins are responsible for red cabbage’s vibrant hue. Strawberries and raspberries, for example, are also good sources of anthocyanins.

Many health advantages may result from consuming these anthocyanins. They could lessen swelling, shield the heart from danger, and prevent certain malignancies. In addition, red cabbage is high in vitamin C, an antioxidant that helps keep your body healthy. Vitamin C has potential benefits for immunological health and skin health. It’s interesting to note that the antioxidant power of cooked red cabbage might vary.