Garlic and Antioxidants
You may have heard the term “antioxidants” in nutrition magazines, but what does it mean? Though taking in oxygen is most of breathing, oxidization is much different. Oxidization happens around the body as you get older. As you breathe in air, free radicals come with it, unbounded atoms that speed up aging. While free radicals are a natural part of life, regular habits like tobacco, consuming alcohol and breathing airborne toxins can boost the number of free radicals in your body.
Free Radicals vs. Antioxidants
To put it simply, free radicals are spare particles looking for a bond. When free radicals bond to your cells, they interfere with resources to your body. Instead of letting free radicals to bond with your cells, antioxidants bond with them, so nutrients to reach your cells instead. Foods rich in antioxidants can keep you healthy, slow the effects of aging and even improve skin.
Add to Your Antioxidants
One of garlic’s active compounds allicin is to blame for its notorious taste and smell, it is additionally a powerful antioxidant. It’s also been recorded that aged garlic extract (AGE) prevents cell oxidation as well as inhibits multistep carcinogenesis. It has also been known to protect the brain from cognitive loss in the brain, and extends longevity.
Blueberries, pecans, artichokes and cranberries are all tasty foods with antioxidants.
Luckily, adding garlic to your diet is simple. You can also add a simple splash of garlic to noodles, toast or veggies with garlic butter.