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Fight Aging with Antioxidants

Research has shown that aging is the result of free radicals attacking healthy cells and DNA. Free radicals are formed naturally by our own bodies, by environmental pollution, smoking, too much sun exposure and a diet heavy in deep fried foods. Free radicals are the vandals that ravage our cells, speeding the aging process.

The good news is that the battle against free radicals can be won by reducing stress, eliminating toxins from the environment and a healthy diet of antioxidants. Antioxidants repair the damage caused by free radicals. They work around the clock to prevent everything from cancer to wrinkles, memory and vision loss to joint pain and respiratory infections. They are also a major contender in the battle against heart disease. Adding antioxidants to your diet is as simple as eating an alphabet rainbow.

Vitamin A and carotenoids are found in orange, red and yellow fruits and vegetables such as apricots, blueberries, butternut squash, cantaloupe, carrots, grapefruit, kiwi, mangos, nectarines, orange and red sweet bell peppers, oranges, papaya, pumpkin, sweet potatoes and tomatoes. Spinach, kale, turmeric and cayenne are also good sources. These substances are anti-inflammatory, they boost the immune system, promote good vision and they fight cancer and wrinkles.

Blue, black, purple and magenta colored plants contain phenols and vitamin C which reduce blood pressure and inflammation, improve vision, protect against liver damage and heart disease and slow the spread of cancer. Plants rich in these phenols include unpeeled eggplant, dark blue and purple berries, grapes, wine, beets and green tea. Dark chocolate also contains high levels of these beneficial phenols.

Vitamin C has been shown to prevent heart disease and stroke and it slows the growth of cancer cells. It also boosts the effectiveness of vitamin E. The best sources of vitamin C are avocados, blueberries, broccoli cantaloupe, citrus fruits, leafy greens, papaya, strawberries, sweet bell peppers, tomatoes and unpeeled potatoes. Vitamin C should be consumed in plant form, rather than as an ascorbic acid supplement to fight cancer and cataracts.

Brown and tan foods, such as nuts, legumes and grain contain high levels of vitamin E, which reduces inflammation and LDL cholesterol, preventing heart disease and stroke. Vitamin E also boosts the immune system, prevents wrinkles and is especially beneficial to people with diabetes. Processing destroys these fragile nutrients,

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