Antioksidan Beslenme

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Vücudumuz oksijenli solunumlarda hasara sebep olacak, doğal serbest radikal (yan ürünler) açığa çıkartırlar. Antioksidanlar ‘serbest radikal yok edici” olarak görev yaparlar ve bu serbest radikaller tarafından oluşan hasarı onarırlar. Kalp hastalığı, maküler dejenerasyon, diyabet, kanser gibi sağlık sorunlarının tümü oksidatif hasarın neden olduğu hastalıklardandır. Antioksidanlar bağışıklık sisteminin güçlenmesini artırır ve dolayısıyla kanser ve enfeksiyon riskini düşürür.

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En Yaygın Bilinen Antioksidanlar

• A vitamini ve karotenoidler: Havuç, kabak, brokoli, tatlı patates, domates, lahana, karalahana. kavun, şeftali ve kayısı
• C vitamini: Portakal ve limon gibi turunçgiller, yeşil biber, brokoli, yeşil yapraklı sebzeler, çilek ve domates
• E vitamini: Fındık ve tohumlar, tam tahıllar, yeşil yapraklı sebzeler, bitkisel yağ
• Selenyum: Balık ve kabuklu deniz ürünleri, kırmızı et, tahıl, yumurta, tavuk ve sarımsak

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Diğer Yaygın Antioksidanlar
Kırmızı şarap
Mor üzüm v
Nar
Likopen
Pembe Greyfurt
Karpuz
Brokoli
Kivi
Lahana gibi koyu yeşil sebzeler
Brüksel lahanası
Ispanak
Keten tohumu
Yulaf ezmesi
Arpa
Çavdar

Vitamin Antioksidanlar
Koenzim Q10 (CoQ10)
Glutatyon

Vücut tarafından üretilen antioksidan enzimleri
Süperoksit Dısmutaz (SOD)
Katalaz
Glutatyon peroksidaz

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Dora Sağlık Bilgi Formu

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