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Red varieties of kale, such as redbor and Russian kale, pack an extra punch thanks to the same anthocyanins found in blueberries and raspberries.
These compounds give the varieties (and berries) their color, and often indicate that they have twice the amount of antioxidants as green kale.
The result of free radical accumulation is called “oxidative stress,” and is associated with a number of other diseases as well, including Parkinson’s and Alzheimer’s. Free radicals are everywhere, including in many foods, medicines, and the environment itself.
Hence, consuming healthy levels of antioxidant foods is one way of protecting against cancer and other diseases.“Can’t I just avoid free radicals? They’re in the air we breathe and the water we drink, not to mention being a natural byproduct of biological processes in the body. Since there are a lot of risk factors for disease we can’t control (such as aging and genetics), it seems logical to take advantage of those we can.
This makes them not only great for relieving oxidative stress, but also for supporting heart, immune, and reproductive health.
Raspberries are so powerful that one study of test-tube cancers showed that the antioxidants found in them managed to kill 90 percent of colon, breast, and stomach cancers.Spinach leaves are one of the most nutritionally dense vegetables on the planet.