The oxidation proces makes a cut apple turn brown and causes the surface of butter to turn dark yellow.
Our bodies are also vulnerable to oxidation.
The combination of oxygen, chemical pollutants and waste products formed during metabolism cause cellular reactions which tend to fill our bodies with harmefull oxidising agents called free radicals.
Free radicals attack the various tissues and organs of our body and are major contributers to heart disease, arthritis and other chronic disorders.
Scientists have demonstrated that vitamins A, C and E protect the body against free radicals.
We have also learned that there are many thousands of plant derived antioxidants.
These substances include flavonoids and are found in fruit and vegtables, but are especially concentrated in various herbal products.
Ginkgo Biloba and its powerfull action on blood vessls has resulted in its effective use for the treatment of memory loss, vertigo, headache and ringing in the ears.
Bilberry has been effective in treating disorders of vision including glaucoma, cataracts and diabetic retinopathy.
Grape seeds and Pine Bark are two sources of Oligopranthocyanidines.
These free radical scavengers are finding application in the treatment of hayfever and allergic reactions.
St Marys Thistle contains a unique and especially potent antioxidant called silymarin which has a remarkable ability to protect the liver against toxins such as chemicals, drugs and alcohol.
There are many other herbal supplements containig these protective antioxidants.
They all work together as a team to help protect the body's tissues from free radical damage.
Health Network