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Liang Zhong
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Aitirl
iiiitiLifiliA.hiciF!
Oxidants
and
'free
radicals"
would
capture electrons from tissues
and
injure them. Sources are
lrom
normal
metabolism
or
through exposure
to
smoke, food
&
drinks,
e.9.,
the environ-
mental cancer-causing agents.
Aging
and malignancies
result.
Antioxidants
interrupt the chain of events
in
oxidation.
Carotenoid vegetables are
oJ
3
colors:
green (spinach, broccoli,
etc.),
red
(carrots, water melons, etc.) and yellow
(mangos, papayas, etc.). Different color
vegetables would
have
differenl
kinds
of
carotenoids;
for best
results,
a
mixture
of all
kinds of carotenoids
is
preferred. Polyphenols have
strong
antioxidant
properties.
They
are found
in
soya
bean,
green
tea,
ginger.
sesame, onion, etc. Catechin accounts
lor 6O-70'h of
all
the polyphenols
in
tea
-
it
is the
"essence"
of tea, and
an
effective
anti-oxidant. Green
lea
has
the
highest content
of
catechin (26.7"/") and
makes tea to
be
one
of
the most impor-
tant anti-oxidant and cancer prevention
drinks. Sulfides
are
found
in
sulfur
containing vegetables, e.9.,
garlic
and
onions
-
effective against the
effects
of cancer causing substances. Vitamin
C (500-600 mg/day)
&
E
(up to 800
lU/
day) are effective anti-oxidants; excess
causes side
effects.
Vitamin
B
complex
also has indirect anti-oxidant
effects.
Above
all, anti-oxidants
are
very
help-
ful
-
they not only act against aging
but also
various degenerative diseases,
e.9., coronaries, diabetes
and
harden-
ing of
the arteries,
and cancer.
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