Organic moringa oil contains 46 strong antioxidant compounds or compounds with antioxidant characteristics. These antioxidant compounds can neutralize free radicals that damage cells in the body.
The dangers of free radicals
How Antioxidants Work: Our blood flows oxygen to the body’s cells at any time. Oxygen helps cells convert nutrients into energy. Under normal conditions, the molecules in the cell have complete electron pairs so that they are stable. When in contact with oxygen, the molecule is oxidized and thus loses electrons. These unstable molecules then turn into what are called free radicals. So, free radicals are natural products of cellular metabolism. Free radicals are as natural as we breathe air.
However, when our bodies are filled with excess free radicals, the unstable molecules that are inside our bodies change shape into predatory molecules. They start to move wild and attack the healthy and unhealthy parts of the body, causing disease.
Various diseases have been researched and strongly suspected to be associated with this free radical activity. These diseases include more than 50 disorders such as stroke, asthma, pancreatitis, various inflammatory bowel diseases, chronic blockage of blood vessels in the heart, Parkinson’s disease, Sickle Leukemia, rheumatoid arthritis, cerebral hemorrhage and high blood pressure, even AIDS.
As an unstable molecule, free radicals are always trying to “grab” the electrons of other molecules in the body to make them stable again. This can destroy the building and structure of the body cells and change their size and shape. Think of this process of cellular destruction as the rusting of iron by oxygen destroying its shape.
Damage to these cells in the end has a detrimental impact on health. Various studies have shown that excessive free radicals can trigger and aggravate heart disease, infectious diseases, tumors and cancer, eye diseases (such as cataracts and glaucoma), skin diseases (such as allergies and dermatitis), and others and accelerate the aging process.
Antioxidants neutralize free radicals
Antioxidant can be defined as a substance that can inhibit or slow down the oxidation process. Oxidation is a type of chemical reaction that involves binding to oxygen, releasing hydrogen, or releasing electrons. The process of oxidation is a natural event that occurs in nature and can occur everywhere, including in our bodies.
These antioxidants are actually able to slow down or inhibit the oxidation of easily oxidized substances even in low concentrations. Antioxidants are also accordingly defined as compounds that protect cells from the harmful effects of reactive oxygen free radicals when it comes to disease, these free radicals can come from the body’s metabolism or other external factors.
Antioxidants are naturally occurring nutrients found in certain fruits and vegetables, and have been shown to protect human cells from oxidative damage and provide other benefits, including:
- Strengthens the body’s immunity so that it is resistant to colds, viruses, and infections.
- Reducing the incidence of all types of cancer.
- Prevent glaucoma and macular degeneration.
- Reduces the risk of cholesterol oxidation and heart disease.
- Anti-aging of cells and the whole body.
Normally, the body has a natural defense system to neutralize free radicals from becoming dangerous. However, environmental influences and bad habits such as ultraviolet radiation, pollution, eating junk food and smoking can overwhelm the body’s defense system against large amounts of free radicals.
Consuming more organic moringa oil helps the body to neutralize harmful free radicals. Antioxidants play a role in neutralizing free radicals by “donating” electrons to make them stable. It is estimated that there are more than 4,000 compounds in food that function as antioxidants. The most studied are beta carotene (pro vitamin A), vitamin C, vitamin E, phenolic acid, selenium, chlorophyll, carotenoids, flavonoids, glutation, coenzyme Q10, melatonin and lycopene. It should be noted that vitamin A in itself is not an antioxidant.
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