| Antioxidants. |  |
Antioxidants | | | |
Substances which prevent the oxidation of oils and fats, for example vitamin E, BHT (Butylhroxytoloul), BHA (Butylhdrocyanisol), Asorbylpalmitate (Vitamin C). All cell walls contain fatty compounds mainly unsaturated fatty acids which mix with oxygen from the respiration and oxidize, which means go rancid. And example from daily life: Oil and butter go rancid if they are exposed to air unpacked. The same happens in the human cell which defends itself with the antioxidants (Vitamin E and B carotene) against the attack of these harmful oxygen compounds, the so-called free radicals. This is only possible if the organism disposes fo sufficient antioxidants. Under stress, environmental influences and in particular UV radiation the organism needs antioxidants in high quality, the supply through nutrition is not sufficient. An ample supply of Vitamin E, nutrition competion with Vitamin E preparations, Vitamin C, B-carotene and daily care with preparations containing Vitamin E is therefore recommended. Cell damages caused by free radicals encourage the aging process. Accroding to the latest research aintioxidant Vitamin E, Vitamin C which catch the aggressive residue of the metabolism (free radicas) increase the life expectancy.
|
|
