Antioxidants, Antivitamins ( Vitamin Antagonists )
Antioxidants
Antioxidants are chemicals that keep other substances from being oxidized ( turning brown ir rancid, etc.).
Vitamin E is a natural antioxidant present in vegetable oils.
Vitamin C is another natural antioxidant, and it's added to fresh, frozen and canned fruits as apples, peaches and pears to keep them from darkening.
Every time we sprinkle a cut of avocado WITH LEMON OR LIME JUICE, we're preventing - or at least retarding-oxidation.
In commercial food processing such artificial antioxidants as butylated hydroxyanisole and butylated hydroxytoluene (BHT) are added to keep fats from turning rancid.
There is now intense interest in the role of antioxidants in the body because they may destroy free radicals, which some scientist believe may not only accelerate aging but also contribute to the formation of cancers and cataracts.
In addition, antioxidants, and vitaminE especially, keep bad cholesterol LDL from being oxidized.
It's oxidized LDL, biomedical researchers now believe, that's the true culprit behind arterial plaque buildup and thus a major cause of heart disease.
Beta-carotene (a precursor of vitamin A)
Beta-carotene and vitamins C and E are all affective antioxidant, but taking megadoses of vitamin C may be harmful.
As to vitamin E no one knows fir certain whether large doses help or harm.
Arecent , controversial Finnish study of male long-term smokers to the contrary, many scientists still believe that diets rich in antioxidants even antioxidant vitamin supplements may decrease the onset and severity of many chronic diseases, among them Cancer.
Antivitamins ( Vitamin Antagonists )
There exist certain substances-mostly in medications-that specific vitamins useless or , at best, less useful to the human body.
One of the agents of chemotherapy, for example, deactivates pyridoxine (one of the B-complex) and another, used to treat leukemia, is antagonistic to folacin (another of the B-COMPEX).
The COUMARIN BLOOD THINNERS DEPOWER VITAMIN k.
Raw egg whites contain an antivitamin of another sort called AVIDIN, which bonds with biotin (another B vitamin).
forming a compound the body can't metabolize.
Though the chemistry of such interractions isn't fully understood, it's important to be aware of them.
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