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| Red raspberries, pomegranate, strawberries,
blueberries and walnuts.
ë |||: These antioxidants, which are also called
´RPCsµ for oligomeric procyanidins or ´PCRsµ for procyanidolic
oligomers, belong to the flavonoid family. They·re the compounds
that give red and blue fruits their color, and they·ve been found to
strengthen capillaries, improve vision in the dark, support the
integrity of vascular walls and prevent and reverse blood clotting in
smokers. They also may reduce the risk of heart disease and cancer,
and protect against urinary tract infections.
| Raisins, grape seed, grape skin, bilberry,
cranberry, black currant, green tea, black tea, pine bark, cocoa.
V |
"Glutathione is a very interesting, very small molecule
that's found in every cell. It's the most important antioxidant
because it's within the cell,µ says Gustavo Bounous, MD, a retired
professor of surgery at McGill University in Montreal, Canada. Along
with neutralizing free radicals, glutathione may boost the immune
system and help the liver remove toxins from the body.
| Goat·s milk, whey protein, asparagus, avocado,
parsley, broccoli
ß |This well-known, fat-soluble vitamin may, according to
the Mayo Clinic, protect against cancer, infertility and cataracts
and slow the progression of Alzheimer's disease. The most popular
form of vitamin E is alpha-tocopherol, however, gamma-tocopherol
also appears to provide major benefits.
|: Nuts, vegetable oils, wheat germ oil, green leafy
vegetables
|These fat-soluble micronutrients, the most well-known
of which is beta-carotene (which can be converted into vitamin A
in the body), fight free radicals and inhibit and prevent cervical,
oral, lung, prostate, colon, endometrial and esophageal cancers.
They also:
Prevent lipid peroxidation, which generates free radicals
Enhance immune function
Stimulate the release of natural killer cells, which directly attack
tumor cells
Protect cells from DNA damage
| Red, orange, dark green and yellow fruits and
vegetables, such as sweet potatoes, apricots, peaches, chard,
carrots, cantaloupe, pumpkin and tomatoes. Eggs and spirulina are
also good sources
Anything that boosts the immune system is protective against
cancer, but antioxidants have an additional anti-carcinogenic
effect through protection against DNA damage. As much as 30% of
cancer risk has been attributed to diet, mostly to the antioxidants in
fruits and vegetables. Antioxidant supplements have much less
frequently been credited with reducing cancer risk, but studies have
been limited.