Dietary Intake of Antioxidants and Risk of Alzheimer Disease
- From: sdlink <shauna@xxxxxxxxxxxxxxxxxxxxxxxxxxxxx>
- Date: Sat, 30 May 2009 20:37:09 -0700 (PDT)
Dietary Intake of Antioxidants and Risk of Alzheimer Disease
Laboratory findings have suggested that oxidative stress may
contribute to the pathogenesis of Alzheimer Disease. Therefore, the
risk of Alzheimer Disease might be reduced by intake of antioxidants
that counteract the detrimental effects of oxidative stress.
Oxidative Stress
Oxidative stress is caused by an imbalance between the production of
reactive oxygen and a biological system's ability to readily detoxify
the reactive intermediates or easily repair the resulting damage. All
forms of life maintain a reducing environment within their cells. This
reducing environment is preserved by enzymes that maintain the reduced
state through a constant input of metabolic energy. Disturbances in
this normal redox state can cause toxic effects through the production
of peroxides and free radicals that damage all components of the cell,
including proteins, lipids, and DNA.
In humans, oxidative stress is involved in many diseases, such as
atherosclerosis, Parkinson's disease, Heart Failure, Myocardial
Infarction, Alzheimer's disease and chronic fatigue syndrome, but
short-term oxidative stress may also be important in prevention of
aging. Reactive oxygen species can be beneficial, as they are used by
the immune system as a way to attack and kill pathogens.
Antioxidants
To counteract oxidative stress, the body produces an armoury of
antioxidants to defend itself. It's the job of antioxidants to
neutralize or 'mop up' free radicals that can harm our cells. Your
body's ability to produce antioxidants (its metabolic process) is
controlled by your genetic makeup and influenced by your exposure to
environmental factors such as diet and smoking. Changes in our
lifestyles, which include more environmental pollution and less
quality in our diets, mean that we are exposed to more free radicals
than ever before.
You can help your body to defend itself by increasing your dietary
intake of antioxidants.
Antioxidant Supplements in Food
Tomatoes: Tomatoes contain a pigment called lycopene that is
responsible for their red colour but is also a powerful antioxidant.
Tomatoes in all their forms are a major source of lycopene, including
tomato products like canned tomatoes, tomato soup, tomato juice and
even ketchup. Lycopene is also highly concentrated in watermelon.
Citrus fruits: Oranges, grapefruit, lemons and limes possess many
natural substances that appear to be important in disease protection,
such as carotenoids, flavonoids, terpenes, limonoids and coumarins.
Together these phytochemicals act more powerfully than if they were
given separately.
Studies have shown that people who eat a diet that is rich in fruit
and vegetables are less likely to get diseases such as cancer, heart
disease and stroke.
Carrots: Beta-carotene is an orange pigment that was isolated from
carrots 150 years ago. It is found concentrated in deep orange and
green vegetables (the green chlorophyll covers up the orange pigment).
Tea: Black tea, green tea and oolong teas have antioxidant properties.
All three varieties come from the plant Camellia sinenis. Common
brands of black tea do contain antioxidants, but by far the most
potent source is green tea (jasmine tea) which contains the
antioxidant catechin.
* Black tea has only 10 per cent as many antioxidants as green tea.
* Oolong tea has 40 per cent as many antioxidants as green tea.
Go to http://www.sonoranbloom.com/13229094 to learn more about
antioxidant supplementation.
Vitamins Health Nutrition
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