Moringa contains 46 powerful antioxidant compounds or compounds with antioxidant characteristics. These antioxidant compounds can neutralize free radicals that damage cells in the body.
a. Dangerous free radicals
Our blood any time carry oxygen to body cells. Oxygen helps cells convert nutrients into energy. Under normal conditions, the molecules in the cell has a pair of electrons is complete so that the stable. When in contact with oxygen, the molecule is oxidized and lose electrons. Unstable molecules are then transformed into the so-called free radicals. So, free radicals are a natural product of cell metabolism results. Free radicals as natural as the air we breathe.
However, when our bodies are filled with excessive free radicals, the unstable molecule that resides in our bodies was transformed into molecules of prey. They began to move wildly and attack the body's healthy or unhealthy, causing disease.Various diseases have been studied and allegedly related to the activity of free radicals. Such diseases include more than 50 disorders such as stroke, asthma, pancreatitis, inflammatory bowel diseases, chronic blockage of blood vessels in the heart, Parkinson's disease, Sickle Cell Leukemia, rheumatoid arthritis, cerebral hemorrhage and high blood pressure, and even AIDS.As the unstable molecules, free radicals are always trying to "grab" of electrons to other molecules in the body to become stable again. It can destroy buildings and structures of the body cells as well as changing the size and shape of them. Imagine the process of cell destruction is like a rusty iron by oxygen that destroys shape.
Damage to these cells eventually cause adverse health effects. Various studies show that excessive free radicals can trigger and aggravate heart disease, infectious diseases, tumor and cancer, eye diseases (such as cataracts and glaucoma), skin diseases (such as allergies and dermatitis), and others as well as accelerate the aging process.
b. Antioxidants neutralize free radicals
Antioxidants can be defined as a substance that can inhibit or slow down the oxidation process. Oxidation is a chemical reaction involving the type of binding oxygen, hydrogen release, or release of electrons. The oxidation process is a natural event that occurs in nature and can occur everywhere, not least in our bodies.
These antioxidants significantly able to slow or inhibit the oxidation of a substance that is easily oxidized even in low concentrations. Antioxidants are also suitable defined as compounds that protect cells from the harmful effects of reactive oxygen free radicals when it comes to disease, free radicals can be derived from the body's metabolism or other external factors.
Antioxidants are natural nutrients found in fruits and certain vegetables, and has been shown to protect human cells from oxidative damage and provide other advantages, among others:
• Strengthens the immune system to be resistant to flu, viruses, and infections.• Reduce the incidence of all types of cancer.• Prevent the occurrence of glaucoma and macular degeneration.• Reduce the risk to oxidation of cholesterol and heart disease.• Anti-aging of cells and the whole body.
Normally, the body has a natural defense system to neutralize free radicals that do not develop into dangerous. However, environmental influences and bad habits such as ultraviolet radiation, pollution, the habit of eating "junk food" and smoking, can make the body's defense system is overwhelmed by the large amounts of free radicals.
Consuming more antioxidants help the body to neutralize harmful free radicals. Antioxidants neutralize free radicals contribute to "donate" electrons that make it stable. It is estimated that there are over 4,000 compounds in foods that act as antioxidants. The most studied is beta carotene (pro-vitamin A), vitamin C, vitamin E, phenolic acids, selenium, chlorophyll, carotenoids, flavonoids, glutasion, coenzyme Q10, melatonin and lycopene. It should be noted that vitamin A is not an antioxidant itself.
c. Danger Lack of antioxidants
Low-fat diet may interfere with the absorption of beta-carotene, vitamin E, and other nutrients that are fat soluble. Fruits and vegetables are an important source of vitamin C and carotenoids. Grains and vegetable oils of high quality is the main source of vitamin E.
Many nutrients are derived from a plant called "phytonutrients", or "phytochemicals". It also has antioxidant properties. Phenolic compounds such as flavonoids are chemicals that are found in some fruits, vegetables, green tea extract, Moringa leaves, and many others.
Regardless of diet, the body also has several mechanisms of antioxidants that can protect yourself from cell damage caused by free radicals. Antioxidant enzymes-glutathione peroxidase, catalase and superoxide dismutase (SOD) is an enzyme that has the work activity of free radicals. However, to be able to work perfectly they require micronutrient cofactors such as selenium, iron, copper, zinc, and manganese. It has been mentioned that the intake of foods that do not contain enough of this mineral can also cause a low antioxidant activity in the body.
d. The content of antioxidants in Moringa
Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B (Choline), Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), vitamin B6, Alanine, Alpha-carotene, Arginine, Beta-carotene , Beta-sitosterol, Caffeoylquinic acid, Campesterol, Carotenoids, Chlorophyll, Chromium, Delta-5-Avenasterol, Delta-7-Avenasterol, Glutathione, histidine, Acid Indole Acetic, Indoleacetonitrile, Kaempferal, Leucine, Lutein, Methionine, myristic-acid, palmitic-acid, Prolamine, Proline,
Quercetin, Rutin, Selenium, Threonine, Tryptophan, Xanthins, Xanthophyll, Zeatin, zeaxanthin, zinc.
By consuming Moringa, we fortify the body with 46 antioxidant compounds that counteract and neutralize free radicals, so avoid the negative impact caused by free radicals ..
Read this article, Vitamin in Moringa Leaf
a. Dangerous free radicals
Our blood any time carry oxygen to body cells. Oxygen helps cells convert nutrients into energy. Under normal conditions, the molecules in the cell has a pair of electrons is complete so that the stable. When in contact with oxygen, the molecule is oxidized and lose electrons. Unstable molecules are then transformed into the so-called free radicals. So, free radicals are a natural product of cell metabolism results. Free radicals as natural as the air we breathe.
However, when our bodies are filled with excessive free radicals, the unstable molecule that resides in our bodies was transformed into molecules of prey. They began to move wildly and attack the body's healthy or unhealthy, causing disease.Various diseases have been studied and allegedly related to the activity of free radicals. Such diseases include more than 50 disorders such as stroke, asthma, pancreatitis, inflammatory bowel diseases, chronic blockage of blood vessels in the heart, Parkinson's disease, Sickle Cell Leukemia, rheumatoid arthritis, cerebral hemorrhage and high blood pressure, and even AIDS.As the unstable molecules, free radicals are always trying to "grab" of electrons to other molecules in the body to become stable again. It can destroy buildings and structures of the body cells as well as changing the size and shape of them. Imagine the process of cell destruction is like a rusty iron by oxygen that destroys shape.
Damage to these cells eventually cause adverse health effects. Various studies show that excessive free radicals can trigger and aggravate heart disease, infectious diseases, tumor and cancer, eye diseases (such as cataracts and glaucoma), skin diseases (such as allergies and dermatitis), and others as well as accelerate the aging process.
b. Antioxidants neutralize free radicals
Antioxidants can be defined as a substance that can inhibit or slow down the oxidation process. Oxidation is a chemical reaction involving the type of binding oxygen, hydrogen release, or release of electrons. The oxidation process is a natural event that occurs in nature and can occur everywhere, not least in our bodies.
These antioxidants significantly able to slow or inhibit the oxidation of a substance that is easily oxidized even in low concentrations. Antioxidants are also suitable defined as compounds that protect cells from the harmful effects of reactive oxygen free radicals when it comes to disease, free radicals can be derived from the body's metabolism or other external factors.
Antioxidants are natural nutrients found in fruits and certain vegetables, and has been shown to protect human cells from oxidative damage and provide other advantages, among others:
• Strengthens the immune system to be resistant to flu, viruses, and infections.• Reduce the incidence of all types of cancer.• Prevent the occurrence of glaucoma and macular degeneration.• Reduce the risk to oxidation of cholesterol and heart disease.• Anti-aging of cells and the whole body.
Normally, the body has a natural defense system to neutralize free radicals that do not develop into dangerous. However, environmental influences and bad habits such as ultraviolet radiation, pollution, the habit of eating "junk food" and smoking, can make the body's defense system is overwhelmed by the large amounts of free radicals.
Consuming more antioxidants help the body to neutralize harmful free radicals. Antioxidants neutralize free radicals contribute to "donate" electrons that make it stable. It is estimated that there are over 4,000 compounds in foods that act as antioxidants. The most studied is beta carotene (pro-vitamin A), vitamin C, vitamin E, phenolic acids, selenium, chlorophyll, carotenoids, flavonoids, glutasion, coenzyme Q10, melatonin and lycopene. It should be noted that vitamin A is not an antioxidant itself.
c. Danger Lack of antioxidants
Low-fat diet may interfere with the absorption of beta-carotene, vitamin E, and other nutrients that are fat soluble. Fruits and vegetables are an important source of vitamin C and carotenoids. Grains and vegetable oils of high quality is the main source of vitamin E.
Many nutrients are derived from a plant called "phytonutrients", or "phytochemicals". It also has antioxidant properties. Phenolic compounds such as flavonoids are chemicals that are found in some fruits, vegetables, green tea extract, Moringa leaves, and many others.
Regardless of diet, the body also has several mechanisms of antioxidants that can protect yourself from cell damage caused by free radicals. Antioxidant enzymes-glutathione peroxidase, catalase and superoxide dismutase (SOD) is an enzyme that has the work activity of free radicals. However, to be able to work perfectly they require micronutrient cofactors such as selenium, iron, copper, zinc, and manganese. It has been mentioned that the intake of foods that do not contain enough of this mineral can also cause a low antioxidant activity in the body.
d. The content of antioxidants in Moringa
Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B (Choline), Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), vitamin B6, Alanine, Alpha-carotene, Arginine, Beta-carotene , Beta-sitosterol, Caffeoylquinic acid, Campesterol, Carotenoids, Chlorophyll, Chromium, Delta-5-Avenasterol, Delta-7-Avenasterol, Glutathione, histidine, Acid Indole Acetic, Indoleacetonitrile, Kaempferal, Leucine, Lutein, Methionine, myristic-acid, palmitic-acid, Prolamine, Proline,
Quercetin, Rutin, Selenium, Threonine, Tryptophan, Xanthins, Xanthophyll, Zeatin, zeaxanthin, zinc.
By consuming Moringa, we fortify the body with 46 antioxidant compounds that counteract and neutralize free radicals, so avoid the negative impact caused by free radicals ..
Read this article, Vitamin in Moringa Leaf
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