Fight disease naturally

We've read all about anti-oxidants, but do you really know much about them? They not only protect your DNA from breaking down and mutating, but also prevent arthritis, heart diseases and cancers. Here's a primer by Dr Shikha Sharma.

We’ve all read about antioxidants, but do you really know much about them? Here’s a primer.

What are antioxidants?

Compounds that protect DNA from mutation and break down, preventing arthritis, nerve disorder, heart disease and cancers. They fight pesticides, chemicals, artificial compounds in foods, chemicals in water, radiation, tobacco and air pollution.

Are all antioxidants the same? No. Hundreds, possibly thousands of substances can act as antioxidants. Well-known ones include vitamin C, vitamin E, beta-carotene and other carotenoids, selenium, zinc and manganese. Lesser known ones include glutathione, coenzyme Q10, lipoic acid, flavonoids, phenols, polyphenols and phytoestrogens.

For beta-carotene and other carotenoids: Apricots, asparagus, beetroot, broccoli, melons, carrots, corn, capsicum, mangoes, turnips and leafy vegetables, peaches, pink grapefruit, pumpkin, sweet potato, tomatoes and papaya.

For vitamin C: Berries, broccoli, cauliflower, grapefruit, kiwi, mango, orange, papaya, snow peas, sweet potato, strawberries, tomatoes, bell peppers and amla.

For vitamin E: Broccoli, carrots, mustard and turnip greens, mangoes, nuts, papaya, pumpkin, red peppers, spinach, sunflower seeds and flaxseeds.

Zinc: Oysters, meat, beans, nuts, seafood, whole grains and organic dairy products.

Selenium: Tuna, poultry and grain products.

Eat these foods raw or lightly steamed. And eat them in their natural form to extract the maximum benefits.



From HT Brunch, September 21

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