Miscellaneous nutritional ingredients
Piperine (Pepper extract)
Vitamin B13 (Orotic acid)
Vitamin B15 (Pangamic Acid)
Vitamin B17 (Laetrile, Amygdalin)
Vitamin F (Fatty Acids)
Vitamin P (Bioflavonoids)
Antioxidants and Cancer
Antioxidants: Powerful substances that can protect the body against the harmful effects of free radicals. Some of the vitamins, minerals and phytochemicals found in fruit can act as antioxidants. Antioxidants such as vitamins A, C and flavonoids are substances that can help prevent the effects of free radical damage in the body. antioxidants can neutralize the process of oxidation and cellular damage, which contributes to aging and disease.
Some foods are extremely high in antioxidant content. I recommend consuming these foods on a regular basis to reverse the signs of aging and to help prevent and even reverse various disease processes such as cancer and heart disease, plus reduce blood pressure.
From Canadian Living
- Stabilizes free radicals
- Reduces inflammation
- Aids detoxification
- Supports the mitochondria—the powerhouse of energy production in cells
- Slows and possibly prevents the development of cancer
- Reduces toxicity from and enhances conventional cancer treatment efficacy
According to the National Cancer Institute, antioxidants protect cells against free radicals and provide cancer protection. For people with cancer, the effects of antioxidants in the body vary based on the cancer cell type.
Antioxidants protect your body’s cells from damage. Cell damage happens naturally as you age. It can also happen when you are exposed to things like bad diet, pollution or cigarette smoke (or second hand smoker). Cell damage can lead to common diseases like heart disease, diabetes, and help lower your risk of cancer. A diet rich in antioxidants can help lower your risk of these diseases.
Foods rich in antioxidants
Antioxidants are abundant in fruits and vegetables, as well as in other foods including nuts, grains, and some meats, poultry, and fish. The list below describes food sources of common antioxidants.
- Beta-carotene is found in many foods that are orange in color, including sweet potatoes, carrots, cantaloupe, squash, apricots, pumpkin, and mangos. Some green, leafy vegetables, including collard greens, spinach, and kale, are also rich in beta-carotene.
- Lutein, best known for its association with healthy eyes, is abundant in green, leafy vegetables such as collard greens, spinach, and kale.
- Lycopene is a potent antioxidant found in tomatoes, watermelon, guava, papaya, apricots, pink grapefruit, blood oranges, and other foods. Estimates suggest 85 percent of American dietary intake of lycopene comes from tomatoes and tomato products.
- Selenium is a mineral, not an antioxidant nutrient. However, it is a component of antioxidant enzymes. Plant foods like rice and wheat are the major dietary sources of selenium in most countries. The amount of selenium in soil, which varies by region, determines the amount of selenium in the foods grown in that soil. Animals that eat grains or plants grown in selenium-rich soil have higher levels of selenium in their muscle. In the United States, meats and bread are common sources of dietary selenium. Brazil nuts also contain large quantities of selenium.
- Vitamin A is found in three main forms: retinol (Vitamin A1), 3,4-didehydroretinol (Vitamin A2), and 3-hydroxy-retinol (Vitamin A3). Foods rich in vitamin A include liver, sweet potatoes, carrots, milk, egg yolks, and mozzarella cheese.
- Vitamin C is also called ascorbic acid, and can be found in high abundance in many fruits and vegetables and is also found in cereals, beef, poultry, and fish.
- Vitamin E, also known as alpha-tocopherol, is found in almonds, in many oils including wheat germ, safflower, corn, and soybean oils, and is also found in mangos, nuts, broccoli, and other foods.
A high dose of antioxidants has extremely beneficial effects on the body. Its almost impossible to get too much.
There are few things as packed with antioxidants as broccoli sprouts, and so many people have jumped on to the current health craze by eating them. It’s not just broccoli sprouts; from Green tea to Vitamin C, antioxidants are the biggest thing in health.
The 5 best antioxidant-rich foods
From Canadian Living
By Dr. Joey Shulman
Deliciously sweet, berries such as raspberries, blueberries and strawberries offer an abundance of antioxidant capacity. Blueberries, raspberries and blackberries are rich in proanthocyanidins, antioxidants that can help prevent cancer and heart disease. Eat them frozen in your smoothie, toss a handful over your morning yogurt or cereal or enjoy them as an afternoon snack.
Broccoli definitely takes the gold medal for most nutritious vegetable. This cruciferous vegetable contains more vitamin C than an orange and has more calcium than a glass of milk. In addition to minerals and vitamins, broccoli is filled with disease-fighting chemicals called phytonutrients. Sulforaphane, a phytonutrient found in broccoli, has been shown to lower the risk of many types of cancers. Try steaming or boiling broccoli and seasoning with basil, lemon or salsa for a delicious side dish. This powerhouse vegetable is a perfect addition to omelettes, salads or stir-frys.
Garlic is used around the world as a delicious flavouring agent for any dish. The health benefits of garlic have been well touted for centuries, and raw garlic has been used as a natural antibiotic to kill off some strains of harmful bacteria. Garlic is also useful for decreasing blood pressure and cholesterol, removing heavy metals from the body, preventing cancer and acting as an antifungal and antiviral agent. One clove of garlic contains vitamins A, B and C, selenium, iodine, potassium, iron, calcium, zinc and magnesium.
Green tea contains high concentrations of catechin polyphenols. These compounds work in the body with other chemicals to heighten levels of fat oxidation and thermogenesis (a state created in the body by burning fat as fuel). On average, you should try to consume a minimum of three cups of green tea per day for weight loss effects. Green tea has also been shown to be preventative against cancer, heart disease and high cholesterol.
Tomatoes are by far the richest source of a powerful anticancer agent called lycopene. Research has shown lycopene to be an even more powerful disease fighter than vitamin E and beta carotene. Lycopene needs fat for optimal absorption to occur. Therefore, putting the healthy fat olive oil in your spaghetti sauce is an excellent trick to increase your lycopene levels. Start including more tomatoes in your diet in the form of sliced, whole, canned, stewed or sauced tomatoes or tomato paste. In addition to the list above, red grapes, spinach, carrots and whole grains also offer plentiful antioxidant content. Remember – eat live to feel live and you will be on your way to a future of health, energy and wellness!