Eat colourful! Against stress and free radicals.

What exactly is oxidative stress? If the metabolism is loaded with a high concentration of oxygen radicals and the protective mechanisms are not given, the harmful effect of the radicals predominates. This results in oxidative stress. Aging, diseases and inflammation – these three factors are closely linked to oxidative stress. Unhealthy lifestyles such as smoking, extreme physical exertion and insufficient sleep can damage tissues and cells. The good news is, our bodies can defend themselves. Those who exercise regularly strengthen the body’s defences. Although our body already does a lot in terms of antioxidants, it cannot handle everything on its own and depends on our help. Vitamins and secondary plant substances are among the antioxidants. If you eat a lot of colorful vegetables, seeds, grains and nuts, you eat a balanced cocktail of these antioxidants. These antioxidants give plant foods their colour, taste and also a certain protective function. When we consume, we benefit, just like the plant itself, from the protective properties of the secondary plant substances.

Colourful plant colours and their benefits: Carotenoids from yellow, orange or red fruits and vegetables come first. For example, beta-carotene is particularly important for our skin. This is converted into vitamin A in the body. It supports our immune system, cell growth and skin renewal. It can also improve the vision of our eyes. Chlorophyll – the green dye is found in lettuce, spinach, broccoli and parsley and is particularly beneficial for our health. Yellow flavonoids can be found in citrus fruits, green tea or berry fruit. Blue anthocyanins – found in blue grapes, red cabbage, cherries and blueberries. Especially the anthocyanins of blueberries have a positive effect on the eyes and make it easier to distinguish between light and dark. A colourful variety of secondary plant substances provides us with everything our body needs.

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