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antioxidant-supplements
Antioxidants are chemicals that block the activity of other chemicals known as free radicals. Free radicals are highly reactive and have the potential to cause damage to cells, including damage that may lead to various diseases. Free radicals are formed naturally in the body. In addition, some environmental toxins and factors may stimulate the body’s cells to produce more free radicals.There are different substances that can act as antioxidants. The most concerned ones are vitamin C, vitamin E, beta-carotene(i.e. beta-carotene is a red-orange pigment found in plants and fruits, especially carrots and colorful vegetables.The human body converts beta-carotene into vitamin A (retinol) - beta-carotene is a precursor of vitamin A. We need vitamin A for healthy skin and mucus membranes, our immune system, and good eye health and vision.) and other related carotenoids (i.e.carotenoids, the colorful plant pigments some of which the body can turn into vitamin A, are powerful antioxidants that can help prevent some forms of cancer and heart disease, and act to enhance your immune response to infections.) together with the minerals selenium and manganese. They are joined by other antioxidant and coenzymes. Vegetables, fruits and some herbs are rich sources of antioxidants. Research has shown that people who eat more vegetables and fruits have lower risks of several diseases. These antioxidant nutrients may complement dietary intake, particularly amongst people with excessive oxidative stress they help boost immunity to prevent infection and disease. These nutrients can safely interact with free radicals and terminate the chain reaction before vital molecules are damaged. Further these are closely involved in the prevention of cellular damage the common pathway for cancer, aging, and a variety of diseases.  The body cannot manufacture some micronutrients so they must be supplied in the diet or as supplements.Laboratory and animal research has shown that exogenous antioxidants can help prevent the free radical damage associated with the development of various disorders.Some research in humans has demonstrated that taking antioxidant in foods may help reduce the risk of developing some diseases.People with less fruit and vegetable consume, needing nutrient support to enhance immunity with physician recommendation.
 
 
 
 
References:
1.     KatonaP ,  Katona-ApteJ. The Interaction between Nutrition and Infection .Clin Infect Dis. (2008) 46 (10):1582-1588.
2.     Valko M, Leibfritz D, Moncol J, et al. Free radicals and antioxidants in normal physiological functions and human disease. International Journal of Biochemistry & Cell Biology 2007; 39(1):44-84.
3.     LoboV, PatilA, PhatakA, ChandraN. Free radicals, antioxidants and functional foods: Impact on human healthPharmacogn Rev. 2010 Jul-Dec; 4(8): 118–126.
4.     Blot WJ, Li JY, Taylor PR, et al. Nutrition intervention trials in Linxian, China: supplementation with specific vitamin/mineral combinations, cancer incidence, and disease-specific mortality in the general population. Journal of the National Cancer Institute 1993;85:1483–91.
 

 

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