Preventing Brain aging, Cancer & Heart Diseases through an Antioxidant Diet
What is Oxidation?
Oxidation is a destructive chemical process on metal or living cells. Oxidation occurs for example on abandoned cars where rusting occurs as oxidation process. On food, oxidation occurs when the fruit start to spoil.
Oxidation on human cells can produce free radicals. These free radicals can cause damage or eventual death to the cell which in turn affects the entire body. This results in complications and diseases.
Oxidation can lead to eye deterioration, arthritis, damage to brain nerve cells which can lead to Parkinson’s or Alzheimer’s disease, coronary heart disease, cancer, and acceleration of the ageing process.
What is an Antioxidant?
Antioxidants are molecules that inhibits or prevents oxidation. It terminates oxidation by removing the free radical. Antioxidants prevents the damage caused by free radicals by stopping them.
Can antioxidants prevent cancer & coronary heart diseases?
Initial studies suggested that antioxidant supplements might promote health on heart and cancer. However it is not to say it can heal or remove this type of diseases until further studies is made. Some even suggested that excess supplementation with certain putative antioxidants may be harmful (such as overdose of Vitamin E).
According to annals.org, antioxidant vitamins reduce cardiovascular disease, with the clearest effect for vitamin E. However, the research conducted on completed randomized trials do not completely support this finding which however may be resolved by the ongoing large-scale and long-term randomized trials designed specifically to evaluate effects on cardiovascular disease, which other companies and researchers are currently doing.
Antioxidants to prevent brain aging
According to researchers, eating foods high in antioxidants can help delay brain aging since they help combat free radical damage. Antioxidants in brightly coloured fruits and vegetables like blueberries and avocados may help keep our brain in firing form by protecting it from oxidative damage, according to researchers.
Get antioxidants (activating enzymes) naturally from food.
Vitamin E (D-alpha Tocopherol)
This type of supplement can be found in nuts, seeds, vegetable and fish oils, whole grains. Some have suggested that taking Vitamin E supplement (vitamins) is not really necessary and is actually discouraged.
Vitamin C (Ascorbic acid)
A common water soluble vitamin present in citrus fruits and juices, green peppers, cabbage, spinach, broccoli, kale, cantaloupe, kiwi, and strawberries.
Phytochemicals in fruits
They are believed to have greater antioxidant effects than vitamins or minerals. These are called the non-nutrient antioxidants. Food rich in phytochemicals are tomato (lycopenes), cranberries (anthocyanins), and pineapples.
Although not required in the diet, Glutathione is synthesized in cells from amino acids. Glutathione is known to have antioxidant properties and eating food rich in amino acids will ensure its production in your body.
Antioxidants from food supplements
The best source of antioxidants are from eating the right food. If you do not have access to these type of nutrition, Laminine Omega Plus is a food supplement that can augment and prevent body cells from further oxidation.
Laminine Omega+++ contains 24-hours antioxidants and is derived from natural vegetable sources.
Oxidation can lead to eye deterioration, arthritis, damage to brain nerve cells which can lead to Parkinson’s or Alzheimer’s disease, coronary heart disease, cancer, and acceleration of the ageing process. Laminine Omega is also rich in Omega Fatty Acids 3, 6, 9 extracted from Engraulis Ringens which is known to have the highest ratios of EPA and DHA that is clinically proven to reduce inflammation and provide the brain food we need to delay brain problems or rapid brain aging.
Sies, Helmut (1997). “Oxidative stress: Oxidants and antioxidants
Jha, Prabhat; Marcus Flather; Eva Lonn; Michael Farkouh; Salim Yusuf (1995)
Antioxidants: role of supplementation to prevent exercise-induced oxidative stress.
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