Free radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. We age because the cells in our body accumulate these free radicals over time. Free radicals react with important cellular components such as DNA, or the cell membrane, causing them to function poorly or die, thereby making us age or become unwell. Antioxidants are the molecules that can safely react with free radicals and neutralise their action before vital molecules are damaged, thereby helping us stay healthy and younger. These antioxidants are abundantly found in all fruits and vegetables. But scientific studies have shown that the following foods are packed full of antioxidants which can help neutralise the free radicals that contribute to ageing:
1]. CARROTS, and other orange colour vegetables like pawpaw.
2]. QUINOA, and starchy foods such as wholegrain pastas, rice, breads and other grains.
3]. FRUIT SMOOTHIES (two or three fruits in one drink or juice).
4]. NUTS AND SEEDS (at least 30g daily; particularly walnuts, Brazil nuts, flaxseed, sunflower seeds, cashew nuts, peanuts (groundnut) and rye]
5]. WATER (pure and clean).
6]. OILY FISH (such as tuna, salmon and mackerel).
7]. DARK CHOCOLATE (with high cocoa content - above 60%).
8]. GREEN TEA, along with herbal teas.
9]. POULTRY AND FISH; particularly lean meat, fish, eggs and cheese.
10]. DARK GREEN LEAFY VEGETABLES [such as vernonia (bitterleaf), fluted pumpkin leaves (ugwu/ugu), spinach, broccoli, kale and brussel sprouts].
11]. COOKED TOMATOES (particularly canned tomatoes or tomatoes cooked and combined with olive oil).
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