Antioxidants are an interesting group of essential components of our diet, and this is predominantly true for raw food.
culinary delight packed with antioxidants - raw chocolate with goji berries
Raw dark chocolate contains one of the highest levels of antioxidants per serving – more than blueberries, for instance.
A bit of chemistry:
- Antioxidants are reducing molecules that control or stop oxidation during metabolism, i.e. ‘catch’ free radicals that are generated during some necessary and useful internal oxidation processes.
- among the antioxidants are:
- ascorbic acid, vitamin C
- tocopherols and tocotrienols (vitamin E)
- carotenoids – (alpha-carotene, beta-carotene, lycopene, and lutein)
- flavonoids – over 5000 natural occurring -
- anthocyanins
- Polyphenol antioxidants
- Quercetin
- Catechins, i.e. Cocoa theobroma cacao
These are all natural ingredients (in varying proportions) in colorful plants, fruits, and vegetables.
