Free radicals that provoke the development of various diseases are formed in the body during the digestion of food, as well as under the influence of tobacco smoke, ultraviolet radiation, polluted air and other factors.
A large number of free radicals cause oxidative stress damaging cells. As a result, metabolic, cardiac, neurodegenerative and oncological diseases develop, and also a person ages prematurely.
Free radicals can be counteracted by including foods containing a large amount of antioxidants in the diet. The latter are able to minimize oxidative stress in cells.
Food, which contains vitamins C and E, beta-carotene, polyphenols, selenium and manganese, with regular use, helps to reduce free radicals in the body.
Most antioxidants are found in seasonal vegetables and fruits, which grow in a natural environment and do not require extra additives to ripen.
Doctors recommend regularly eating strawberries (always seasonal), oranges, lemons, bell peppers, kiwi, add vegetable oils, seeds, spinach, broccoli, onions, nuts to food. To obtain selenium, you need to eat cereals, mushrooms, eggs, dairy products, fish, manganese – legumes and dark chocolate.
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