Because of this the unstable molecule “steals” from other stable molecules causing the once stable molecule to become damaged and unstable itself leading to a vicious cycle.
Free radicals wreak havoc within the cells and these damaged cells are believed to cause premature aging and tissue damage. Free radicals have even been associated with heart disease, cancer and stroke.
Antioxidants-How They Work
Antioxidants neutralize free radicals by giving one of their own electrons. The antioxidant nutrients don’t actually become free radicals themselves by donating an electron because they are stable in either way. They act as help to prevent cell and tissue damage that may lead to cellular damage and disease.
Foods High in Antioxidants
Berries– Cherry, blackberry, strawberry, raspberry, blueberry, bilberry black currant.
Beans– Small red beans and kidney, pinto and black beans.
Vegetables– Those with the highest antioxidant content include artichokes, spinach, red cabbage, red and unpeeled white potatoes, sweet potatoes and broccoli.
Nuts– Walnuts, pistachios, pecans, hazelnuts and almonds.
Other Fruit-Pomegranates, grapes, oranges, plums, pineapple, kiwi fruit and grapefruit.
Dark chocolate and red wine are also sources of antioxidants
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