Antioxidants: Healing Hues On Platter

Loading your plate with juicy, colourful vegetables is a must if you want to slow cell damage and promote healthy and graceful aging.

Antioxidants are substances, naturally found in bright coloured vegetables, leafy greens, nuts, and fruits. They are known deter and decrease cell damage caused by unstable molecules produced by the body as a response to inflammation, exposure to pollution, UV rays, and smoking. Antioxidants come to the rescue by neutralising unstable free radicals and boosting overall health.

To ensure the smooth functioning of the human body there are umpteen antioxidants at work; each one unique in its purpose and interaction with other chemicals.

Vitamins A, C, and E are the most important antioxidants needed by the body, along with lycopene and beta-carotene.

Vitamin A: Dairy products, eggs, and liver
Vitamin C: Berries, oranges, and bell peppers
Vitamin E: Nuts, seeds, and vegetable oils
Lycopene: Pink and red fruits like tomato and watermelon


It is important to remember that cooking can alter antioxidant levels. For example, when tomatoes are heated, lycopene is made available for easier absorption, but cauliflower, peas, and zucchini should be eaten raw to maximize the absorption of their natural antioxidants.

If you find it difficult to ensure that you are getting enough antioxidants in your food, this can be compensated by taking multivitamins with minerals on a regular basis. However, eating a curated meal should suffice in most cases.

Studies have shown that anti-oxidants have the capacity to reduce the risk of heart disease, prostate cancer, and macular degeneration, so make sure that your daily meals are balanced and have enough nutrients to serve a long, healthy, and youthful life!

For more guidance of curative cuisine, write to use at Amal Tamara for a consultation with your Ayurvedic doctors and expert chefs!


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