Power of Antioxidants

07/13/2011

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Antioxidant
Antioxidants are compounds in foods that can stop free radicals from doing harm in the body. Because they may also boost the immune system, they are a big help in lowering the risk of cancer and infection.

Free radicals, on the other hand, are the unstable oxygen molecules that have lost an electron through exposure to sunlight, pollution, and daily wear and tear. They are free-moving molecules that travel around the body trying to stabilize themselves by stealing electrons from healthy molecules. More free radicals are created after a successful steal, damaging healthy cells in the process.

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Benefits of Lycopene

01/30/2010

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Tomatoes lots of lycopene content
Lycopene is an open-chain unsaturated carotenoid that gives the red color to tomato, guava, watermelon and pink grapefruit.

Lycopene is a proven antioxidant that may lower the risk of certain disease including cancer and heart disease.

Research shows that lycopene in the tomatoes can be absorbed more efficiently by the body if processed into juice, sauce, paste and ketchup. The chemical form of lycopene found in tomatoes is converted by the temperature changes involved in processing to make it more easily absorbed by the body. The health benefits of lycopene can be enjoyed by drinking as little as 540ml., or about two glasses of tomato juice a day.
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