Antioxidants, as we know, are our friends:they help the cells of the body to protect themselves from external aggressions such as microbes, pollution, etc., but also from internal aggressors, such as free radicals, produced by the body and responsible for aging and cell degradation.
Thus, the more we eat antioxidant foods, that is to say composed of trace elements, vitamins, peptides, coenzyme Q10 etc., the more we protect ourselves, and the more we delay age-related decline. . But how to choose them?
To measure the antioxidant value of a food, we take the reflex and look at its ORAC index (free radical absorption capacity):the higher it is, the more the food is antioxidant. Some examples:the ORAC of cucumber is 50, that of lettuce 100, bananas and carrots reach 200, onions 400, oranges 750, broccoli 900, blueberries 2400, while prunes reach 5770 !, points out the doctor Alexandra Dalu *, who advises to eat as diversified as possible.
You can find a list of ORAC ratings here, and remember that the darker it is, the more antioxidants a food contains.
The 100 misconceptions that prevent you from feeling well , Alexandra Dalu, Leducs Editions.
To read:Antioxidants that heal , Alessandra Mroro Buronzo, Editions de la Martinière
