The American Cancer Society recommends eating five or more servings of fruits and vegetables each day to help prevent cancer.
Oxidation can sometimes produce reactive substances known as free radicals that can cause oxidative stress or damage to the cells.which can cause conditions such as diabetes, infection, atherosclerosis and cancer. Free radicals cause cancer cells to grow. Many studies have linked cancer, including those of the stomach, prostate, colon, breast, bladder, esophagus and pancreas, to free radicals. Eating your fruits and vegetables may not prevent cancer altogether, but can give your body the fighting chance that it needs. Antioxidants can neutralize cancer cells before they develop into a mass. Oxidation can also affect the course of degenerative diseases related to aging, such as cataracts, arthritis, and Alzheimer's disease. Because oxidation is a naturally occurring process within the body, a balance with antioxidants must exist to maintain health. Antioxidants are molecules that can slow or prevent cellular damage caused by oxidation.
Fortunately, you can easily increase your antioxidant intake through diet. They are naturally found in numerous foods and are added to some processed products. There are three main antioxidants found in the diet: vitamins A,C and E.
Many antioxidants are often identified in food by their distinctive colors—the deep red of cherries and of tomatoes; the orange of carrots; the yellow of corn, mangos, and saffron; and the blue-purple of blueberries, blackberries, and grapes.
Fruits and vegetables provide the body with an added source of antioxidants that is needed to properly wage war against free radicals. Without the necessary intake of healthy fruits and vegetables, free radicals can spread and eventually lead to stroke, heart attack, arthritis, vision problems, Parkinson's disease, Alzheimer's disease and various types of cancer.
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