Onion (Allium cepa), garlic (Allium sativum), and ginger (Zingiber officinale) are common spices that are added to our food, but they are more than just that. A study conducted by researchers from Noakhali Science and Technology University, Atish Dipankar University of Science and Technology, and Bangladesh National Herbarium have proven that these spices have potential use in preventing diseases caused by free radicals.
Different chemical reactions in our body, such as metabolism, produce atoms with unpaired electrons, called free radicals. These atoms are highly unstable; so much so that they become highly reactive and try to capture electrons from other atoms. This causes a chain of events that lead to altered cell membranes and lipid structure, as well as DNA mutations.
The body has developed a mechanism for getting rid of these free radicals. It produces substances known as antioxidants, which are able to give away electrons to free radicals without becoming unstable. However, there are instances wherein massive amounts of free radicals are produced in the body due to different lifestyle factors, such as smoking, alcohol, fried foods, and exposure to toxic substances. These lifestyle habits result in the body’s inability to produce enough antioxidants to be able to get rid of all these free radicals, causing oxidative stress.
Oxidative stress has been associated with diseases like macular degeneration, cardiovascular disease, cancer, Alzheimer’s disease, Parkinson’s disease, arthritis, and lupus. Fortunately, oxidative stress can be avoided by eating antioxidant-rich foods and herbs that can balance out the existing free radicals.(MORE)
Source: Natural News
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