To make changes for healthy eating food you have to add veggies to your daily diet. It might be easier when you know about antioxidants in vegetables.
The consumption of vegetarian diets is associated with many benefits in our body. Regular consumption of fresh vegetables helps to prevent a number of disorders including cancers. The risk of developing heart disorders is reduced to a great extent owing to the reduction of cholesterol levels and high antioxidant consumption in individuals who followed vegetarian diets. Green and fresh vegetables are a rich source of antioxidants that help to clear the free radicals that are associated with cell damage. 1
Recent studies that have evaluated individuals following vegetarian diet to a large extent have noticed a reduction of the incidence of disorders of the heart, nervous system and also cancer. The presence of various biochemicals commonly known as polyphenols has been attributed to the protective effect of the vegetables. Along with the polyphenols, plant sources contain many other bioactive substances that contribute to the prevention of disorders. 2 Another component that extends the benefit of vegetables is the flavinoid. Different types of flavinoids are noted in vegetables that have antioxidant properties. These flavinoids are quite effective in preventing the accumulation of fat in the blood vessels of the heart and thereby decrease the risk of stroke and other heart disorders.3
Source: www.77ingredients.com
References
1. Ginter E. Vegetarian diets, chronic diseases and longevity. Bratisl Lek Listy. 2008;109(10):463-6.
2. Ullah MF, Khan MW. Food as medicine: potential therapeutic tendencies of plant derived polyphenolic compounds. Asian Pac J Cancer Prev. 2008 Apr-Jun;9(2):187-95.
3. Terao J, Kawai Y, Murota K. Vegetable flavonoids and cardiovascular disease. Asia Pac J Clin Nutr. 2008;17 Suppl 1:291-3.
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