Antioxidants

Antioxidants are compounds that protect cells from oxidation, also known as oxidative stress. They neutralize free radicals, unstable molecules that can damage the structures of cells.

- Antioxidants act as the body's "shield" against oxidation.
- Some are produced by the body (e.g., glutathione), while others come from food (vitamins C, E, and A, zinc, selenium, polyphenols).
- Foods rich in antioxidants include berries, fruits, vegetables, and nuts.

Olive oil is packed with powerful antioxidants. These antioxidants are biologically active and may help the body defend against serious illnesses. Antioxidants aim to prevent inflammation and help stop the oxidation of blood cholesterol – both key factors in the development of heart disease.

Extremely antioxidant-rich
- Chaga mushroom (dried)
- Cinnamon
- Dark chocolate / cocoa

Berries
- Blueberries, strawberries, raspberries, blackberries - rich in anthocyanins and polyphenols
- Wild berries

Vegetables and green plants
- Leafy greens (spinach, kale, chard) - contain carotenoids and other antioxidants
- Cruciferous vegetables (broccoli, cauliflower, Brussels sprouts) - contain flavonoids, carotenoids, and glucosinolates

Drinks
- Green tea - contains catechins that protect cells
- Coffee - a significant source of antioxidants

Nuts and seeds
- Walnuts, pecans, almonds - high in polyphenols like catechins

Fruits
- Apples - contain polyphenols, vitamins C and E
- Avocado - polyphenols and healthy fats