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Free radicals are highly reactive molecules which have been linked to both heart disease and cancer. A number of factors, including alcohol, stress and environmental pollutants can increase the generation of free radicals in the body. Polyunsaturated fats can also generate free radicals, especially when exposed to heat or sunlight. Because of this it is suggested that vegetable oils should be stored out of direct sunlight. Monounsaturated olive oil is less vulnerable to free radical generation and is a better choice for frying. Anti-oxidants such as vitamins A, C and E offer protection against free radicals. Fresh fruit and vegetables are rich in these anti-oxidants.
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