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DIETS MODIFIED IN FATS: ANTIOXIDANTS AND FLAVANOIDS
The body makes use of a great variety of antioxidants and free radicals scavengers for different purposes and to protect tissues with different needs. Vitamin A, C, and E have important antioxidant functions. The Ð’ vitamin, although not technically antioxidant often act as co-factors with antioxidants. The vitamin-like compounds alpha-lipoic acid and coenzyme Q-10 are powerful antioxidants. The body uses minerals like copper, magnesium, manganese, selenium and zinc to produce powerful antioxidant compounds. Antioxidants also include B-carotenes and other similar brightly colored pigments found in foods, such as lycopene in tomatoes and anthocyanin in grapes and other berries. Flavanoids naturally occurring in fresh fruits, vegetables, tea and wine are powerful antioxidants. Certain colorless compounds, including the catechins found in green tea and proantocyanidins found in the coats of grape seeds and in some (mostly red) wines are especially noteworthy as antioxidants, other antioxidants include ellagic acid in strawberries resveratrol found in some red wines and the isoflavones found in soybeans and in members of cabbage family.
The carotenoids are not only antioxidants, but they also encourage cells to differentiate and to mature properly. All bright yellow, orange fruits and vegetables such as carrots, tomato, papaуa, mango as well as deep green leafy vegetables such spinach are good sources. The flavanoids found in brightly colored fruits and vegetables are antioxidants that block the receptor sites of some hormone sensitive cancers. The indoles, found in all members of the cabbage family, induce the body to produce protective enzymes. The isothiocynates found in mustard and radish also induces the body to produce protective enzymes.
The role of antioxidants especially that of vitamin E and vitamin С and that of flavanoids is still controversial. Vitamin or antioxidant supplementation is not a substitute for healthy eating, a healthy diet rich in fruits, vegetables and low in fat especially saturated fats is the recommendation.
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GENERAL HEALTH
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