Antioxidant Rich Foods that Help Eliminate Free Radicals


When it comes to health and wellness, antioxidants are probably one of the most talked about molecules. Antioxidants aid the body in boosting its immune system. These powerful substances are known to seek out and eliminate free radicals, which are unstable molecules in the body that damage cells and cause a number of different diseases and illnesses. When the immune system is compromised, it is easier to become more susceptible to sickness. So what can you do to increase your antioxidant intake?

The answer is simple.

Eat foods with A LOT of antioxidants in them!

1. Spinach

Photo by Pille-Riin Priske on Unsplash

Spinach is a popular plant that seems to do more than just give you superhuman strength. These leafy greens are packed full of the antioxidants, Kaempferol and Quercetin, which are effective in reducing inflammation and reducing the risk of infection.

2. Blueberries

Photo by Joanna Kosinska on Unsplash

Blueberries have been found to exhibit the most powerful antioxidant activity than any other common berry or vegetable. These tasty berries are mostly made up of the antioxidant, anthocyanin, which is responsible for the beneficial effects we get from blueberries.

3. Grapefruit

Photo by Charles Deluvio on Unsplash

Grapefruit is rich in Vitamin C, which is also a strong antioxidant! This fruit can provide about 68 mg of Vitamin C, which is over half of the needed daily intake for men and women. Vitamin C can effectively stabilize free radicals in the body and provide nourishment as well.

4. Artichoke

Photo by Reut Malichi on Unsplash

Artichokes are a surprising addition to this list. The antioxidant, cynarin, is abundant in the leaves and flowering parts of this plant. Not only does cynarin act as a powerful antioxidant but it also helps cleanse the liver!


Subscribe for blog updates!


References

  1. Sultana, B., & Anwar, F. (2008). Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants. Food chemistry, 108(3), 879-884.
  2. Murakami, A., Ashida, H., & Terao, J. (2008). Multitargeted cancer prevention by quercetin. Cancer letters, 269(2), 315-325.
  3. Chen, A. Y., & Chen, Y. C. (2013). A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention. Food chemistry, 138(4), 2099-2107.
  4. Huang, W. Y., Zhang, H. C., Liu, W. X., & Li, C. Y. (2012). Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing. Journal of Zhejiang University Science B, 13(2), 94-102.
  5. Staudte, H., Sigusch, B. W., & Glockmann, E. (2005). Grapefruit consumption improves vitamin C status in periodontitis patients. British dental journal, 199(4), 213-217.
  6. Lattanzio, V., Kroon, P. A., Linsalata, V., & Cardinali, A. (2009). Globe artichoke: a functional food and source of nutraceutical ingredients. Journal of functional foods, 1(2), 131-144.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s