There is a group of Anti Aging Vitamins like vitamins, minerals, natural dyes from plants and other compounds and enzymes (substances from our body involved in multiple metabolic processes) called antioxidants, which block the damaging effect of so-called “free radicals”.
From the diet, most of the antioxidants found in plant foods, which explains some of the shares healthy fruits, legumes, vegetables and whole grains.
The studies are primarily focused on antioxidants vitamin C, vitamin E, beta-carotene, flavonoids, selenium and zinc.
Vitamin C:
Food sources: guava, kiwi, mango, pineapple, persimmon, citrus, melons, strawberries, berries, peppers, tomato, Brassica (vegetables from the cabbage family), fruits and vegetables in general.
Vitamin E (tocopherol):
Food sources: wheat germ oil, soybean oil, germ of cereals or whole grain cereals, olive oils, green leafy vegetables and nuts.
Beta-carotene Beta-carotene belongs to the family of carotenoids present in vegetables. The body can convert it into vitamin A, hence the name “provitamin A”. Beta-carotene has jointly properties of vitamin A and antioxidants that act on free radicals. More recently it has recognized its action on the prevention of cataracts, their beneficial effect in inflammatory processes and those related to the aging process. On the other hand could play an important role in the prevention of certain degenerative diseases, although further studies are needed.
Food sources of beta-carotene: dark green vegetables-red or orange-yellow and some fruits (apricots, cherries, melon and peach?).
Supplements: not recommended at high doses, much less in smokers.
Flavonoids: These include the flavonols, the flavones antocianidoles and natural colorants with antioxidant action constituting the largest group of the polyphenol family, very present in the plant world. It has been shown to be protective factor of the cardiovascular system. Furthermore, activated glutathione peroxidase and catalase enzymes, natural antioxidants naturally present in our body.
Food sources: Brassica, leafy green vegetables, red fruits, violet and citrus.
Isoflavones: They are present in soy and some of its derivatives like tofu and tempeh. Scientific studies have shown that Asian women who eat soy regularly, have a lower incidence of breast and womb cancer than Western women.
Alpha-lipoic acid: A carotenoids from vegetables and some fruits, which helps neutralize the effects of free radicals in our body strengthen the role of antioxidant vitamins C, E and the enzyme glutathione peroxidase. It abounds in raw tomatoes, but more inlcuso more available in tomato sauce.
Tags: Anti Aging Vitamins, Catalase Enzymes, Free radicals, Healthy fruits, Legumes, Provitamin A, Vitamin C
