Fight Threat of Free Radicals With Fruits, Greens
FREE radicals are very reactive and aggressive substances produced by natural cell metabolism in the body. Under unfavourable environmental conditions, such as severe physical and mental strain, the influence of cigarette smoke, strong sunlight and ultraviolet (UV) radiation, the amount of free radicals in the body increases.
Excessive free radicals are harmful because they attack and damage the vital cell structures, which can lead to the development of various degenerative diseases such as heart disease, cancer, arthritis and Alzheimer’s disease, and accelerate general ageing, including that of the skin.
The skin, the largest organ in our body, is often exposed to free radical generating environmental agents such as UV radiation and smoke. Skin ageing which is mainly due to UV light is called photoageing.
Photoaged skin displays a leathery, dry, nodular surface with deep wrinkles, accentuated skin furrows, sags and bags as well as irregularities in pigmentation.
The dominant change in photoageing is the enlargement and thickening of elastic fibres in the dermis. Photoageing also results in loss of collagen tissues.
Antioxidants, also known as "radical scavengers", are a range of substances which block the undesirable effect from free radicals. As some antioxidants are more effective in blocking specific free radicals than others, they compliment each other when taken in combination.
UV exposure, increased pollution and unhealthy lifestyles weaken the body’s defence system against harmful radicals. Therefore, a long-term, highly nutritious diet is essential to protect the cells against premature ageing and the development of certain diseases.
Fruits and vegetables are particularly rich in antioxidants such as lycopene, proanthocyanidins, vitamin C, vitamin E, beta-carotene and selenium.
Lycopene is a carotenoid (similar to beta-carotene) which occurs mainly in tomatoes and gives them their characteristic red colour. It is the most potent and effective form of carotenoid to protect against cellular damage by free radicals.
Proanthocyanidins belong to the substance group of flavonoids and are contained mainly in grape seeds.
Vitamin C acts mainly within the cell, where it plays a role in many antioxidative processes. Vitamin C and vitamin E complement each other in their effects.
Vitamin E protects the various components of the cell wall against oxidation damage by free radicals. Vitamin E promotes the intestinal absorption of selenium which in turn supports the function of vitamin E.
The antioxidative effect of beta-carotene helps protect the skin against damage due to excessive exposure to sunlight. Its effect is enhanced when combined with vitamin E. Carrots and green vegetables contain large amounts of beta-carotene.
Selenium is an essential trace element. Selenium and vitamin E are important components in the body’s natural enzymes to fight against free radicals. Selenium also detoxifies heavy metals (lead, cadmium & mercury) found in the body due to environmental pollution. Selenium occurs mainly in drinking water and cereal products.
As most antioxidants appear to be more protective before than after exposure to UV radiation, therefore only regular consumption of antioxidants can provide optimal condition for protection.