Kyle J. Norton
Antioxidants are stable atom that plays a critical role in protecting the body against the attack of free radicals.
In other words, antioxidants inhibited the onset of free radicals before they can cause a chain reaction in facilitating protein, lipid, and cell damage.
Antioxidants can either produced by the liver or intake from dietary sources. Under normal conditions, antioxidant enzymes produced by the body in a healthy individual are good enough to counter the bombardment of free radical attacks.
However, in people with a weakened immune system, intake of dietary sources of antioxidants may be necessary.
On the other hand, free radicals are highly reactive molecules with an unpaired electron on the outer ring of the atom.
Due to its nature to become stable, free radicals readily donate or steal an electron from other molecules, leading to the chain of domino effect that can not be stopped until either the electrons are paired or inhibited by antioxidants.
This chain of reaction is the cause of oxidative stress, a condition associated with either overexpression of free radicals or depletion of antioxidant enzymes produced by the host organs.
Oxidative stress is a condition caused by an imbalance of the ratio of free radicals and antioxidants in the body.
Some researchers suggested that oxidative stress may also arise due to the chain reaction of free radicals in which free radicals donate or intercept an electron from other stable molecules.
Cruciferous vegetables are a group of vegetables, belongings to the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivated all over the world in suitable climate for commercial profits, including cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, and green leafy vegetables.
In finding a natural antioxidant in whole food, researchers examined the antioxidant activities of some Brassica vegetables.
According to the dietary information,
* The antioxidants in cruciferous vegetables were found to be influenced by antioxidant breakdown and leaching during cooking, particularly in heat cooking.
* Brassica vegetables, including cruciferous vegetables, perceived minor antioxidant ability in processed vegetables compared to uncooked samples.
* Food processing operations in terms of blanching, canning, sterilizing, and freezing have a strong effect on the antioxidant capacity.
In other words, cooking methods perhaps can have a major influence on the yield, chemical structure, and bioavailability of antioxidants in the Brassica family.
More precisely, the consumption of raw or lightly blanched veggies is an appropriate way to maximize their health benefits.
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Author Biography
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.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as the international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Antioxidant Components of Brassica Vegetables Including Turnip and the Influence of Processing and Storage on their Anti-oxidative Properties by Gharehbeglou P1, Jafari SM. (PubMed)
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