The Green Smoothie Bible: 300 Delicious Recipes by Kristine Miles

Author:Kristine Miles [Miles, Kristine]
Language: eng
Format: epub, mobi
ISBN: 9781569759998
Publisher: Ulysses Press
Published: 2011-11-07T23:00:00+00:00

Antioxidants

Oxidation, degradation, corrosion, tarnishing, rusting—they all describe the breakdown of a substance due to a chemical reaction with its surroundings. The classic example is iron rusting into iron oxide when exposed to water. Because nature always seeks balance, or homeostasis, and energy conservation, the rusting of iron is nature’s way of returning the manufactured form of iron to the more stable state that exists in nature.

Antioxidant refers to anti-oxidation. “Oxidation” is a term used in chemistry to describe the net loss of electrons, which are tiny particles within an atom that have a negative charge (protons are positive). The opposite is “reduction,” which describes the net gain of electrons.

Nature’s desire for homeostasis results in redox (REDuction –OXidation) reactions, which occur continuously in nature and in the human body. For example, photosynthesis in plants involves the conversion of carbon dioxide, water, and sunlight energy into sugars that are stored in plants and the release of oxygen as a by-product. Human cellular respiration involves the opposite reaction, the conversion of glucose and oxygen into carbon dioxide, water, and energy. Each reaction has two parts, one part an oxidation reaction and one part a reduction reaction. Ideally, any free electron that detaches itself will reattach immediately. If it doesn’t, it becomes a free radical. Free radicals are unstable and seek out attachment to anything that can give them electrical balance. In the best-case scenarios, attachment occurs within a redox reaction or free radicals attach to and are neutralized by antioxidant substances. If neither scenario happens, then free radicals attach themselves to any surface they can, which can lead to cellular damage and a cascade of destruction, including cell mutation.

Degradation due to oxidation occurs not only in metals but also in the human body. Free radical formation in the body can be accelerated by external influences such as tobacco smoke, toxins, pollution, stress, and poor eating habits. Scientists have known for decades that free radical damage can be linked to cancer, cardiovascular disease, rheumatoid arthritis, diabetes, and age-related diseases.

A diet rich in antioxidants, which exist in plants and algae, is the ideal army to fight free radicals. Antioxidant substances include vitamins A, C, and E as well as selenium, coenzyme Q10, glutathione, flavonoids, polyphenols, and plant pigments such as chlorophyll and carotenoids.

ORAC (Oxygen Radical Absorbance Capacity) is a standardized measurement of the total antioxidant power of a food. Antioxidant power is the ability to neutralize free radicals. It is well known that many of the world’s developed countries have nutrient-deficient soils, particularly Australia, where I live. It is estimated that 70 percent of the population of developed countries is micronutrient malnourished. Thus nutritionists recommend consuming at least seven servings of fruits and vegetables per day, which will supply sufficient antioxidant activity in the body to reduce free radical damage. Seven servings of fruits or vegetables provide around 3,500 ORAC units, but my problem with this calculation is that not all fruits and vegetables are created equal. Seven servings of iceberg lettuce are different from seven servings of fresh berries.

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