Antioxidants Explained

In the vast realm of wellness, the term 'antioxidant' frequently emerges, often hailed as a protector of our body's cells. But what are antioxidants, and why are they so pivotal to our health?

Antioxidants are powerful molecules that combat free radicals within our system. Now, if you're wondering what free radicals are, think of them as potential troublemakers. When present in excess, these compounds can wreak havoc, being associated with various health challenges, including diabetes, heart ailments, and even cancer. Naturally, our bodies are equipped with a defense mechanism, producing its own antioxidants to neutralize these free radicals, ensuring a balanced and healthy internal environment. Antioxidants, abundant in fruits, vegetables, and vitamins like E and C, play a dual role in our lives. Not only do they counteract harmful free radicals in our bodies, but they also extend the freshness of our foods by acting as natural preservatives. At ALIV, we harness the power of antioxidants through specialized IV therapies, offering an enhanced dose of these health-boosting molecules. Trust ALIV to provide a fortified path to wellness, capitalizing on nature's potent antioxidants for a healthier, more radiant you.

How Free Radicals Function:

Our bodies constantly produce free radicals. If left unchecked, these radicals could cause significant harm, even threatening life itself. But nature, in its wisdom, ensures that free radicals have their beneficial roles too. For instance, our immune system utilizes free radicals as a tool to combat infections. 

It's all about balance. Our bodies need to strike the right equilibrium between free radicals and antioxidants. When this balance tips, with free radicals gaining an upper hand, it results in a state known as oxidative stress.

Oxidative stress over extended periods can inflict harm on our DNA and other vital molecules, occasionally leading to the death of cells. This DNA damage heightens the risk of conditions like cancer, and some experts even believe it's intricately linked to the aging process. 

Various factors, both external and internal, can encourage the excessive creation of free radicals, pushing our bodies towards oxidative stress. These include:

• Air pollution
• Cigarette smoke
• Alcohol intake
• Toxins
• High blood sugar levels 
• High intake of polyunsaturated fatty acids 
• Radiation, including excessive sunbathing
• Bacterial, fungal, or viral infections
• Excessive intake of iron, magnesium, copper, or zinc 
• Too much or too little oxygen in your body 
• Intense and prolonged exercise, which causes tissue damage 
• Excessive intake of antioxidants, such as vitamins C and E 
• Antioxidant deficiency 

Antioxidants in Food: 

Antioxidants are crucial for the well-being of all living organisms, with our bodies naturally producing certain types, such as the cellular antioxidant glutathione. Both plant and animal life possess innate mechanisms to fend off free radicals and avert oxidative damage, ensuring that antioxidants are abundantly present in every whole food of plant and animal origin. It's essential to maintain adequate antioxidant intake, especially vital ones like vitamins C and E. While many other antioxidants found in food might not be strictly essential, they play a significant role in bolstering overall health.

Berries, green tea, coffee, and dark chocolate are celebrated for their rich antioxidant content. While meat and fish also offer antioxidants, their levels are generally more modest compared to fruits and vegetables. Antioxidants play a pivotal role in enhancing the longevity of both natural and processed foods, leading to their widespread use as food additives. For example, vitamin C is commonly incorporated into processed foods, serving as a preservative.

Types of Dietary Antioxidants:

Antioxidants can be broadly classified based on their solubility: water-soluble and fat-soluble. Water-soluble antioxidants are active in the fluids both inside and outside our cells, while fat-soluble ones predominantly work within cell membranes

Key dietary antioxidants encompass:

• Vitamin C: An essential nutrient, this water-soluble antioxidant plays a vital role in our diet.
• Vitamin E: As a fat-soluble antioxidant, it's instrumental in safeguarding cell membranes from oxidative harm
• Flavonoids: These plant-derived antioxidants offer a plethora of health benefits.

It's worth noting that many compounds with antioxidant properties also fulfill other significant roles in the body.

In our journey towards optimal wellness, the power of antioxidants stands clear. ALIV's specialized IV therapies harness this potency, blending nature's wisdom with advanced medical practices. By directly infusing the body with these rejuvenating molecules, ALIV ensures enhanced vitality, energy, and overall health. Choose ALIV's IV therapy for a scientifically-backed, holistic approach, and elevate your journey to a radiant, antioxidant-enriched life. With ALIV, wellness isn't just a goal; it's a reality.

References: 

1. Lobo, V., et al. "Free radicals, antioxidants and functional foods: Impact on human health." Pharmacognosy Reviews vol. 4, no. 8 (2010): 118–126. PubMed, doi:10.4103/0973-7847.70902.
2. Liguori, Ilaria, et al. "Oxidative stress, aging, and diseases." Clinical Interventions in Aging vol. 13 (2018): 757–772. PubMed Central, doi:10.2147/CIA.S158513.
3. Carlsen, Monica H et al. “The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide.” Nutrition journal vol. 9 3. 22 Jan. 2010, doi:10.1186/1475-2891-9-3
4. Serpen, Arda et al. “Total antioxidant capacities of raw and cooked meats.” Meat science vol. 90,1 (2012): 60-5. doi:10.1016/j.meatsci.2011.05.027
5. Karre, Liz et al. “Natural antioxidants in meat and poultry products.” Meat science vol. 94,2 (2013): 220-7. doi:10.1016/j.meatsci.2013.01.007
6. Wang, Xia et al. “Flavonoid intake and risk of CVD: a systematic review and meta-analysis of prospective cohort studies.” The British journal of nutrition vol. 111,1 (2014): 1-11. doi:10.1017/S000711451300278X
7. Wang, Xia et al. “Flavonoid intake and risk of CVD: a systematic review and meta-analysis of prospective cohort studies.” The British journal of nutrition vol. 111,1 (2014): 1-11. doi:10.1017/S000711451300278X