Why Eat Antioxidants? Antioxidants are substances that your body produces and that you can find in foods. They aid in the protection of your cells from free radicals, which are potentially dangerous substances. When free radicals build up in the body, it can lead to oxidative stress. This could harm your DNA and other vital cell structures.
Chronic oxidative stress, however, can increase your risk of developing chronic diseases like heart disease, type 2 diabetes, and cancer. Fortunately, consuming a diet high in antioxidants can help you battle oxidative stress and lower your risk of certain diseases by increasing your blood antioxidant levels.
Why Eat Antioxidants?
Pecans.
Pecans contain up to 10.6 mmol of antioxidants per 3.5 ounces (100 grammes), according to a FRAP investigation . It can also aid to boost antioxidant levels in the blood. People who ingested 20% of their daily calories from pecans, for example, had significantly higher blood antioxidant levels, according to research.
In another study, participants who ate pecans had their oxidised blood LDL levels drop by 26–33 per cent in two to eight hours. High blood levels of oxidised LDL cholesterol are a risk factor for heart disease.
Blueberries
Blueberries are high in minerals and antioxidants, despite their low-calorie content. It offers up to 9.2 mmol of antioxidants per 3.5 ounces (100 grammes), according to a FRAP investigation . According to several studies, blueberries have the highest antioxidant content of any frequently ingested fruit or vegetable . Furthermore, data from test-tube and animal experiments suggest that the antioxidants in blueberries may help to postpone the deterioration in brain function that occurs as people age.
Strawberries
Strawberries are one of the most widely consumed berries on the planet. They’re tasty, versatile, and high in vitamin C and antioxidants . Strawberries contain up to 5.4 mmol of antioxidants per 3.5 ounces (100 grammes), according to a FRAP investigation. It also contains anthocyanins, a type of antioxidant that gives them their red colour.
Anthocyanins have been demonstrated in studies to help lower the risk of heart disease by lowering “bad” LDL cholesterol and increasing “good” HDL cholesterol.
