Antioxidants

     Antioxidants are substances in our foods which can prevent or slow down cellular damage to our body; the common pathway for cancer, aging, and a variety of other diseases. As our cells use oxygen, they produce "Free Radicals", a by-product which reacts with important cellular components such as DNA, or the cell membrane and can cause damage. Antioxidants act as "Free Radical Scavengers" which prevent and repair damage done by these free radicals. Heart disease, macular degeneration, diabetes, cancer and many other diseases can be caused by oxidative damage.

     Studies show that 5 servings of fruits and vegetables a day may reduce the risk of stroke by 25 percent. Antioxidants may also enhance immune defense and lower the risk of cancer and infection.

     Although there are several enzyme systems within our bodies that scavenge Free Radicals, Antioxidant's molecules interact with Free Radicals thus preventing cellular damage.

     Free Radicals are atoms or groups of atoms with an odd or unpaired number of electrons. Antioxidants provides Free Radicals the extra electron which it is seeking therefore saving our bodies cells from being damaged.

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Any information given about health related conditions, treatments and/or  products are not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your health professional with any questions you may have regarding medical advice or any medical condition.