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A Line of Sources of Antioxidants You Can Get for a Smooth Diet Program

 


The body needs the help of substances and vitamins from the outside to function properly. One of the substances needed is an antioxidant. During this time, you may know that antioxidants are substances that protect the body from free radicals. In fact, more than that, antioxidants have other functions that are beneficial to health.


In one study published in the European Journal of Nutrition, researchers classified 23,595 Americans into four groups based on their consumption of antioxidants.


As a result, people who ate the most antioxidants had a 21% lower risk of death over a 13-year period than people who ate the least antioxidants. In addition, research also shows that consuming high antioxidants can reduce the risk of type 2 diabetes and stroke.


Do not stop there, 19 studies involving 700 thousand people, published by Critical Review in Oncology / Hematology, a diet high in antioxidants can reduce the risk of cancer. In other words, you need to make sure that antioxidants need to be in your diet plate to improve your health.


Where do antioxidants come from? Compiled from Self, here's the review.


Antioxidants from Food

Foods such as vegetables and fruit are good sources of vitamins and substances needed by the body. By eating whole foods, such as berries, green vegetables, tubers, nuts, seeds, coffee, and chocolate, you can increase the antioxidants in your body.



However, there is no standard recommended amount for how much a person should consume antioxidants over a given period of time. So, it's better to focus on adding a variety of foods that contain antioxidants to the plate.


For example, "only eating berries for breakfast or eating oranges or drinking green tea is enough to put people on a higher level of consumption patterns," says dr. Bradley Bolling, Ph.D., assistant professor of food science at the University of Wisconsin-Madison, tells Self.



Meanwhile, dr. Lauri Wright, Ph.D., R.D., L.D., chair of the department of nutrition and dietetics at the University of North Florida, suggests choosing a variety of colorful foods because the color of fruits and vegetables can serve as an indicator of their antioxidant content.


Reddish-colored fruits such as apples, strawberries, sour cherries, red cabbage, and red peppers tend to be rich in a type of flavonoid called anthocyanins, while orange and yellow products such as mangoes, yellow peppers, oranges, and bananas are good sources of vitamin C.

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