Nutrition, exercise, and stress reduction
are the primary factors that help prevent development of free radicals
in the body, build up the immune system and strengthen it.
Our
immune system plays an important role in keeping free radicals in check,
limiting the development of cancerous cells and combating cancer.
What are these free radicals and why are they so dangerous?
The air we breathe in contains oxygen, a molecule that helps our body
to and function smoothly. Sometimes, metabolic processes, pollution in
the air, smoking, and even junk food (yes, that’s right) can create
unstable oxygen ions in the body. The oxygen radicals circulate in the
bloodstream and ‘snatch’ electrons from the tissues thus destabilizing
those ‘attacked’ molecules in the tissues by making them short of
electrons. They in turn circulate as free radicals on the lookout for
molecules from which they can snatch electrons, thus kick-starting a
series of chain reactions . This process is called ‘oxidative damage’.
Anti-oxidants are molecules that interact with free radicals and stop
the chain reactions that damage the cells (including DNA) in our body.
They help by destroying free radicals in the body and in the process
reduce oxidative stress. Apart from building the immune system, they
inhibit the gene expression for cancer and induce gene expression that
promotes tumor suppression. . Further, they arrest uncontrolled cell
division, thereby preventing the development of cancer.
Anti-oxidants that fight cancer include vitamin A, vitamin C, vitamin E,
beta-carotene, phenolics and resveratrol among hundreds of other
substances. And these are the substances that are easily available in
most herbs and spices in your spice rack. Anti-oxidants in food are
measured in units of Oxygen Radical Absorbance Capacity (ORAC). The FDA
recommends 3,000 units of ORAC a day.
It’s true that you can’t
get all the anti-oxidants you need from the herbs but the anti-oxidants
in herbs can supplement the anti-oxidants you get from fruits and
vegetables.
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