ANTI OXIDANT
There is a growing attention towards Omega 3, polyunsaturated fat so important for the structure of the cellsÂ’ membranes. It is very important to assume a suitable daily quantity with food or through supplementation.
The most efficacious Omega 3 for our wellness, according to the Zone, are the long-chained ones. Therefore it is not suggested to use linseed oil, which contains short-chained Omega 3, but fish and fish oil, which are rich with these important long structured fat. However, these polyunsaturated fat are a probable goal for free radicals that circulate in our organism: when oxidation of Omega 3 operated by free radicals occurs, their role is compromised. Therefore it is very important to maintain their structure undamaged, so that they can explain the important biological action that marks them.
With the same aim, anti oxidant are very useful; they are elements which contrast the free radicalsÂ’ action. They can be found in food, in different quantities.
Extra virgin olive oil contains idrossitirosolo, a powerful anti oxidant responsible of the pinching sensation in mouth when you are having a good quality one.
A remarkable contribution to the anti oxidant action is carried out by polyphenols present in fruit and vegetables: in general, the blacker they are, the richer they are in polyphenols, such as for example, plums, soft fruit and spinach. Polyphenols are also present in red wine which, if used in moderated quantities, can contribute to maintaining the precious Omega 3 unchanged.
Rosemary, curcumin (ingredient present in Indian curry) and green tea have a very high anti oxidant power. Regarding this last drink, which is being used very often among Italians, we have to remind that some expedient are necessary in order to maintain its principles active. The infusion has to be prepared with water not too hot, since high temperature can deteriorate green tea leaves; furthermore it is not suggested to add milk because casein can neutralize the precious polyphenols.
Dr. Gigliola Braga
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