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THE TRUTH 'ON ANTIOXIDANTS

If you spend much time in the butcher shop is likely that in recent years have not heard a lot about antioxidants. These substances are highly publicized in fruits and vegetables and can neutralize free radicals, those tremendous molecular forms that are produced every time we breathe oxygen. We can not live without oxygen, of course, but there is a cost to pay to live with him: sickness! Approximately 2-3 percent of the oxygen consumed by our cells is converted to free radicals are so reactive that can rip other molecules in the body. When the victims are proteins, fats, nucleic acids or other biomolecules, the result can lead to heart disease, cancer or dementia. Although aging has been related to cumulative damage of free radicals. Because antioxidants can counteract the excess of free radicals, it is obvious that they merit serious investigation of science. One difficulty, however, is the wide variety of antioxidants found in vegetable products. Vitamins C and E, along with carotenoids, have been carefully studied, but most of the antioxidant activity of fruit and vegetables can be attributed to polyphenols. The term "polyphenol" actually refers to different families of molecules that include flavonoids, anthocyanins, chalcones and hydroxycinnamates. To complicate matters, each family in turn includes many compounds that are linked by common characteristics in their molecular structure. So, as these antioxidants have different molecular structures, they also have different degrees of antioxidant activity. It would be useful to increase knowledge about the distribution of polyphenols in the diet with the knowledge of their activities. But before you bring out the properties polyphenols, we must make us a pertinent question: what evidence do we have that the polyphenols in the diet can contribute to good health? Show that these chemicals can neutralize free radicals in a test tube is one thing, to show that they can prevent cancer or heart disease is another matter. The first major study showed that these benefits appeared in The Lancet in 1993. Dutch researchers measured the amount of flavonoids in various foods have experienced a diet on 805 men aged between 65 and 84 years, for a period of five years. It is shown that measuring levels of cholesterol, blood pressure, physical activity and intake Vitamin and fiber, polyphenol content of the diet was inversely associated with death from heart disease. The main sources of polyphenols in this study were tea, onions and apples. An apple a day has made a difference! There is also evidence of anticancer effects of polyphenols. Researchers at Cornell University (New York) have experienced in the laboratory, the treatment of liver cancer cells with apple extract. This has inhibited their proliferation. The same team of researchers at Cornell University has shown that apples may play a role in reducing the risk of breast cancer. Rats exposed to a substance known to trigger breast cancer were fed to extract apple equivalent amount for a man with one, three or six apples a day. The possibility of developing the disease was reduced by 17, 39 and 44 percent respectively! Even with advanced stage disease, the diet of apple has blocked the deployment and after six months has reduced the number of cancers by 25 percent. These researchers did not stop the trial with respect to the proliferation of cancer cells. Other experiments have involved the brain cells of rats with the recruitment of a specific polyphenol, quercetin, which showed how cells resist damage by increasing oxidative, therefore, the potential for reducing the risk of developing Alzheimer's and other diseases brain. In fact, at the University of South Florida experimentation on a group of elderly people who drank fruit and vegetable juices at least three times a week, showed significant reduction in the risk of developing Alzheimer's than other seniors who had drank only once a week. Other laboratory studies have shown that quercetin reduces the growth of human prostate cancer cells and that its presence in the diet is inversely associated with risk of lung cancer. This is not surprising given that quercetin has powerful antioxidant activity. It is found in apples, along, of course, many other polyphenols. But before you start the attribution of magical properties Apples must realize that there are foods with antioxidants of greatest potential. The red beans, blueberries and cranberries blacks, all have a higher antioxidant capacity. Oregano has 40 times the antioxidant activity of apples. What matters, however, is the total intake of polyphenols. Eating apples daily is possible, and less likely to eat beans, for example, every day. But the real key to truly conduct antioxidant is variety. Eat fruits and vegetables every day gives us the opportunity to introduce a variety growing in the body, creating an array of antioxidants needed to maintain good health. Studies indicate you should be able to aim to take a daily dose of about one gram of polyphenols. Apples, depending on the variety, can contribute 100 to 300 mg. Eat a couple each day is a good idea. And do not be alarmed if someone can argue that apples contain formaldehyde. You can respond citing that whatever the disadvantages of natural traces of formaldehyde, they are much smaller benefits from the polyphenols.

Source:

The Chemical Institute of Canada's Chemical Speaking ( www.chemicallyspeaking.com )