ANTIOXIDANTS

  An antioxidant is any substance that inhibits oxidation in the human body.  Researchers at the Human Research Center on Aging at Tufts University measured various fruits and vegetables for their ORAC (oxygen radical absorbance capacity) or antioxidant potentials.  Free Radicals are the by-product of cellular reactions in the body.  Certain types of these freely traveling oxygen molecules can cause oxidative damage, which is the formation of free radicals.  When antioxidant levels in the body are lower than that of free radicals, due to poor nutrition, oxidation can wreak havoc on the body.  The scientific community continues to test any empirical support to verify that these free radical acceptors (antioxidants) remain active after being metabolized.  There is the potential to build and maintain a healthy nutritional habit by consuming about 1 cup daily from any of the following listed.  Grow these: 

Spinach

Kale

Brussels Sprouts

Broccoli

Dark Beets

Red Bell Peppers

Eggplant

Honorable Mentions:  Blackberries, Blueberries, Black Currants, Red Raspberries and Concord Grapes.