Oxidative stress is a condition associated with overexpression of free radical as a result of a chain reaction that can not be stopped.
More precisely, oxidative stress is caused by the imbalance of the ratio of free radicals and antioxidant produced by the host.
Antioxidants are stable atoms that inhibit oxidation.
Over time, oxidative stress induces damage of protein, lipid, and cell DNA can lead to the incidences of chronic disease, including heart disease, diabetes, and cancers.
Free radicals are unstable atoms with an unpaired electron in the outer ring. Therefore, in order for them to become stable, free radicals are ready to steal or donate an electron from or to other atoms.
Oxidative stress can be preventable if antioxidants in the body can pair all electrons in the outer ring.
Overexpression of free radicals is bad. However, free radicals generated from cell metabolism may play a critical role in the synthesis of energy and essential molecules and boosting the immune system.
Believed it or not, skin aging is a result of the accumulation of damage inflicted by reactive oxygen species (ROS), according to the free radical theory.
In a healthy individual, antioxidant enzymes produced by the body are more than enough to accounter the expression of free radicals occurred in our body every day.
However, in people with a weakened immune system such as elderly, intake of dietary antioxidants such as supplement or fruits rich with antioxidants may be the only option to improve levels of antioxidant in the body.
Artichoke is a perennial thistle of Cynara cardunculus species of the Cynara genus, belonging to the family Carduoideae native to Southern Europe around the Mediterranean.
The herbal plant has been used in traditional medicine as liver protective and detoxified agent, and to treat digestive disorders, abdominal pain gas and bloating, etc.
With an aim to find a potential compound for the prevention and treatment of diseases associated with oxidative stress, researchers examined the effects of black and navy beans containing non-digestible fermentable components (SCFA precursors) and phenolic compounds (phenolic acids, flavonoids, and anthocyanins) antioxidant and anti-inflammatory activity.
* Cooked black and navy bean diet increased caecal SCFA and fecal phenolic compound concentrations (P< 0·05) inhibit the colonic and systemic inflammation.
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Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
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Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
(1) Cooked navy and black bean diets improve biomarkers of colon health and reduce inflammation during colitis by Zhang C1, Monk JM1, Lu JT1, Zarepoor L1, Wu W1, Liu R1, Pauls KP2, Wood GA3, Robinson L4, Tsao R1, Power KA. (PubMed)