Antioxidant Week. It’s not just all about kale and blueberries. Antioxidants are natural, plant-derived compounds that protect our cells from, and minimize the damage caused by, free radicals. Free radicals are uncharged, highly reactive molecules that get produced via oxidation—which occurs when your body breaks down food, or is exposed to medications or external toxins like cigarette smoke, pollution, chemicals our food is grown and processed with, toxins in our cosmetics and cleaning products, and radiation; they can also be produced via sun exposure. More info on Antioxidants to come this week.
There are dozens of antioxidants. Some are vitamins and minerals that you might recognize, others lesser known. First up –
1. Allium sulphur
Sources: leeks, onions, garlic.
