Salmon is known for its omega-3 fatty acid content and also containing carotenoid astaxanthin, an antioxidant. Salmon was listed as the number two in a previously published top ten list of healthy foods for the heart by Tasly Pharmaceuticals.


Tasly Cranberry Powder


Tasly Cranberry Powder
(5g x 15saches/box)

Prevent urinary infections. Remove free radicals and prevent oxidation


According to WIKIPEDIA, an antioxidant is a molecule that inhibits the oxidation of other molecules. Where oxidation is the production of free radicals in the living cells, leading to self termination.




This is the process well attributed to aging and quick deteriorating organs in cancer patients. Antioxidants terminate these process. Natural existing antioxidants abound. Below are list of antioxidants and their food source:


Know more about antioxidants
  • Astaxanthin: Green Algae (Haematococcus pluvialis), Phaffia Yeast (Xanthophyllomyces dendrorhous), Arctic Shrimp (Pandalus borealis), Salmon & Salmonoids
  • Allium sulphur compounds: Leeks, onions, garlic
  • Anthocyanins: Eggplant, grapes, berries
  • Beta carotene: Pumpkin, mangoes, apricots, carrots, spinach, parsley
  • Catechins: Red wine, tea
  • Copper: Seafood, lean meat, milk, nuts, legumes
  • Cryptoxanthins: Red peppers, pumpkin, mangoes
  • Lycopene: Tomatoes, pink grapefruit, watermelon
  • Indoles: Cruciferous vegetables such as broccoli, cabbage, cauliflower
  • Vitamin E: Vegetable oils, nuts, avocados, seeds, whole grains
  • Manganese: Seafood, lean meat, milk, nuts
  • Zinc: Seafood, lean meat, milk, nuts
  • Zoochemicals: Red meat, offal, fish
  • Polyphenols: Thyme, oregano
  • Selenium: Seafood, offal, lean meat, whole grains
  • Vitamin C: Oranges, berries, kiwi fruit, mangoes, broccoli, spinach, peppers
  • Flavonoids: Tea, green tea, red wine, citrus fruits, onion, apples
  • Lignans: Sesame seeds, bran, whole grains, vegetables
  • Lutein: Corn, leafy greens (such as spinach)



Here we see an antioxidant surrender an atom to neutralize the reactive nature of radicals, keeping them dormant; non-reactive.





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