Some foods may slow aging

Skin aging, freckles, wrinkles and other free radicals increase is the most typical symptoms, to slow the rate of aging, then eat plenty of antioxidant food bar.
  Human disease and aging free radicals are the direct manufacturer, the human body produces free radicals every day, because by breathing oxygen into the body, about 2% have become free radicals. That is, if alive, to continuously generate free radicals. Free radicals is the most typical symptoms of aging skin (freckles, wrinkles), experts pointed out that inhibit free radical damage in addition to antioxidants bilirubin, uric acid, hydrogen peroxide, enzymes and substances in the body, there is a class that is from in vitro uptake material, that antioxidant food.

  Mushrooms Enhance immunity, prevent the oxidation Mushroom is not only delicious, it also contains many more sugars to inhibit cancer. Mushroom polysaccharides referred to as β-glucan, which can enhance the organism's immune system through the elimination of cancer cells, this effect is called activation of immune function. In addition, β-glucan also lower blood sugar, adjusting blood pressure, anti-virus, inhibition of allergic and so on.

  Endemic mushrooms help to enhance immunity Extracted from shiitake mushroom polysaccharide, fan-shaped fungus polysaccharides extracted Schizophyllum streptozotocin, and from bacteria versicolor mycelium extract cresol ester acid ester, are medical anti-cancer drugs. As a health food, the market also have "mushroom essence" and other products sold. Low calorie mushroom category, dietary fiber and vitamin B1, vitamin B2 content is also high.

  Mushrooms can help control weight Eating too much will generate more free radicals. The accumulation of fat in the body is oxidation, the source of the body rust. Promote overeating and obesity are susceptible to free radical damage the body, must put an end, so as to avoid developing into major diseases. Tip: fungus, eryngii mushroom, Maitake, dried mushrooms and a lot of mushrooms help to reduce fat, weight control.

  Yellow-green vegetables Carrots antioxidant * Yellow-green vegetables is 100 grams each containing 600 micrograms or more carrots in the vegetable. Carrot and leek vegetables such as dark rich antioxidants. Leeks in addition to containing β-carotene and vitamin C, but also contains sulfur compounds (that is, the emission of odor to the composition of leek), with the role of free radicals harmless. The carrots are rich in β-carotene, 100 grams of carrot β-carotene content of broccoli is about 10 times, and α-carotene is also very rich.

  In addition to chili peppers contain more vitamin than the C and β-carotene, also contains vitamin P. Vitamin C vitamin P can promote absorption effect. Thus strengthening the antioxidant capacity. Spicy ingredient in chili capsaicin also have antioxidant effects.

  Broccoli in addition to containing β-carotene, the vitamin C content of lemon is about 1.5 times. Similarly, the pumpkin in addition to containing β-carotene, the vitamin C content and tomatoes the same. It can be seen, red, yellow, dark green vegetables because it contains many other antioxidants to prevent oxidative capacity of the body very strong.

  Carotene can keep the body young and About 50 species of various carotenoids in fruits and vegetables, such as plant pigments carotenoids in addition, there are free radicals and prevent UV damage to plant and protect the role of plants. If human beings after the intake of carotene, which can also play a similar role in our body to keep cells young.

  Advantage 1: carotene is fat-soluble antioxidants, so to prevent the oxidation of unsaturated fatty acids are beneficial, but not saturated fatty acids are easily oxidized.

  Advantage 2: β-carotene and α-carotene, an antioxidant in addition to outside, when the body of vitamin A deficiency when, but also converted to vitamin A, so helpful to prevent the aging of the skin on.

  Advantages 3: tomatoes and watermelon contain lycopene, it is the strongest antioxidant carotenoids, which inhibit cancer substances as extensive attention. Another ingredient it contains lutein cells also can prevent oxidation of the eyes, the eye is very good.

  Better uptake of various carotenoids Compared to only one type of carotenoid intake, intake of various foods contain a variety of antioxidant carotenoids better. Regular consumption of green and yellow vegetables can reduce the incidence of cancer, it is because the proportion of people able to appropriate intake of yellow-green vegetables in a variety of carotenoids, the effect can be said that the role of the superposition of a variety of carotenoids.

  Tip: Because carotene is fat soluble, so if oil and eat more easily absorbed. If you want easy access to a variety of carotenoids, try vegetable juice or additional nutritional supplements.

  Cruciferous vegetables Rich in antioxidants Cruciferous vegetables contain indole (plant hormones) has a detoxifying effect on carcinogenic substances, especially for colorectal cancer and breast cancer better. In addition, cruciferous vegetables and chlorophyll, carotenoids, isothiocyanates and gluconate and other ingredients that also have anti-cancer effect. Major cruciferous vegetables: rape, broccoli, cabbage, cauliflower, radish, cabbage.

  Anti-cancer antioxidant cabbage Many cruciferous vegetables contain isothiocyanates, the content of this ingredient, especially in the cabbage and more. There can be liver carcinogens into the body clear of the enzyme, while isothiocyanates can help inhibit the enzyme activation of carcinogens, and, it has a powerful antioxidant to eliminate free radicals, can prevent precancerous abnormal cell proliferation. Because these effects of allicin and garlic components have the same effect, so in the United States, cabbage and garlic, and called anti-cancer food.

  Cabbage also contains vitamin antioxidant vitamin C. Outer cabbage leaves and vitamin C content which is different. 1,000 grams of the outer leaf contains 55.4 mg of vitamin C, 1000 克 the hearts of the dish containing 39.6 mg next in cabbage leaves was 51.4 mg. Tip: eat outside the outer cabbage leaves, or more effective absorption of vitamin C.

  Health tips: the best little cooking water Cancer, one of the indole component is water soluble, and if using boiled or stewed cooking, about half will be lost to the soup to go. Less water is better cooking methods. In this way, the loss of vitamin C will be very small.