From what I understand antioxidants help with oxidation. Oxidation is the process of matter losing electrons, usually in a way that generates energy.
The most famous common example of this is combustion, a mass being burned to produce fire, soot and water.
Our bodies use a controlled version of this, to turn store energy into usable energy. Hence, 'burning fat' is in a way actually the same as burning a log.
One issue that effects us is unwanted oxidation - when our cells are struck by anything with a lot of energy (sunlight, toxic chemicals breaking down inside our bodies, and other sources) this can cause unwanted, uncontrolled oxidation.
This knocks electrons out of molecules that need them and can lead to cell damage and mutation.
This is where our body tries to rectify the issue, and the best and easiest method is phytonutrients. Many of these are called 'antioxidants' because they have excess electrons, and will 'donate' an electron to the damaged molecule and help repair it. Strong antioxidants are found in brightly coloured foods; blueberries, cabbage, shellfish, greens, its a long list.
The moral of the story is you should always try and 'eat the rainbow', and consume as many different brightly coloured, unprocessed foods as possible.
Any one here use antioxidants to help with oxidation?
The most famous common example of this is combustion, a mass being burned to produce fire, soot and water.
Our bodies use a controlled version of this, to turn store energy into usable energy. Hence, 'burning fat' is in a way actually the same as burning a log.
One issue that effects us is unwanted oxidation - when our cells are struck by anything with a lot of energy (sunlight, toxic chemicals breaking down inside our bodies, and other sources) this can cause unwanted, uncontrolled oxidation.
This knocks electrons out of molecules that need them and can lead to cell damage and mutation.
This is where our body tries to rectify the issue, and the best and easiest method is phytonutrients. Many of these are called 'antioxidants' because they have excess electrons, and will 'donate' an electron to the damaged molecule and help repair it. Strong antioxidants are found in brightly coloured foods; blueberries, cabbage, shellfish, greens, its a long list.
The moral of the story is you should always try and 'eat the rainbow', and consume as many different brightly coloured, unprocessed foods as possible.
Any one here use antioxidants to help with oxidation?