Antioxidants are compounds that the human body makes naturally. But you can also get antioxidants from different foods. They protect the human body against harmful molecules called free radicals. Free radicals may accumulate and cause oxidative stress. Oxidative stress unfortunately increases the risk of heart disease, cancers, type 2 diabetes and many other chronic diseases.
Fortunately, a diet rich in antioxidants can help neutralize free radicals and reduce the risk of these chronic diseases. Consuming different foods that were introduced in this article can help to strengthen the blood antioxidant level and bring many benefits to human health.
Dates are the fruit of the palm tree and are a rich source of iron, potassium, calcium, vitamin A and magnesium. Consuming Kedai Kurma Shah Alam during pregnancy increases the energy level and solves digestive problems during this period.
Strawberries are one of the most popular berries in the world, sweet, tasty and rich in vitamin C and antioxidants. According to the FRAP study, there are 4.5 mmol of antioxidants per 100 grams of strawberries.
In addition, strawberries contain a type of antioxidant called anthocyanin, which causes its red color. The more anthocyanin a strawberry has, the brighter the red color. Research has shown that anthocyanins help reduce the risk of heart disease by lowering bad cholesterol levels and increasing good cholesterol.
A review of 10 studies indicates that taking anthocyanin supplements in people with heart disease or high levels of bad cholesterol significantly reduces this cholesterol.
Artichoke is a tasty and nutritious vegetable that is not very common. Maybe the name of this vegetable is strange to you, but its use has a long history. People of the Old Testament used its leaves as a medicine for liver diseases such as jaundice. Artichoke is also a good source of fiber, minerals and antioxidants.
According to the FRAP study, every 100 grams of artichoke contains 7.4 mmol of antioxidants. Artichokes are rich in antioxidants called chlorogenic acid. Studies show that the antioxidant and anti-inflammatory benefits of chlorogenic acid reduce the risk of certain cancers, type 2 diabetes, and heart disease.
Antioxidants in artichoke can increase or decrease depending on how it is prepared. Boiling artichoke increases its antioxidant content up to eight times, and steaming it up to fifteen times. But frying artichoke reduces its antioxidants.