by Cyrus Neupane
Antioxidants are a class of compounds (natural or synthetic) that prevent or inhibit certain chemical damage to cells caused by the free radicals or charged compounds. These free radicals are constantly produced in our body during metabolic processes. They cause wear and tear of the cells and bring degenerative process. So, antioxidants inhibiting the free radicals help to delay the ageing process. Similarly, studies have also shown it helps fight cancer, heart disease and stroke.
In Ayurveda, the concept regarding this matter was in existence since very long. Antioxidant action has been desribed under the name Rasayana in Ayurveda. Much stress has been given about the use of Rasayana in different Ayurvedic texts including Charak Samhita. These texts have advised people to consume Rasayana to attain longevity and maintain a healthy life.
Antioxidant Nutrients:
The chief antioxidant nutrients are Vitamin C, Vitamin E, Beta-carotene, Mixed carotenes, Selenium, Zinc, Bioflavonoids, Cysteine & Methionine (sulphur-containing amino acids), Glutathione etc.
Sources of Antioxidants:
Fruits and vegetables are the primary dietary sources of antioxidants. They can also be obtained from various herbs, herbal preparations, herbal spices used in cooking.
Amala (Emblica officinalis) is one of the the best source. Amala is a herb famous for its rich Vitamin C content and its antioxidant property. It possesses chemicals like gallic acid, ellagic acid, ascorbic acid, phyllembin etc. According to the Ayurvedic explanation also, due to its cold potency and presence of five tastes, it is helpful in avoiding oxidation of the cells.
Satavari (Asparagus racemosus)- A rich source of vitamins and minerals, asparagus contains glutathione, a powerful antioxidant that reduces free radical production. Glutathione is also found to be helpful in treating diseases of cardiovascular system and respiratory system.
Antioxidant Herbs:
1. Amala (Emblica officinalis) 2. Satavari (Asparagus racemosus) 3. Harro (Terminalia chebula) 4.Barro(Terminalia belerica) 5.Trifala (Amala+Harro + Barro) 6. Chandan (rakta & sweta) 7.Ghiu kumari (Aloe vera) 8. Tulsi (Ocimum sanctum) 9. Brahmi (Bacopa monnieri) 10.Ashwagandha (Withania somnifera) 11. Guduchi (Tinospora cordifola) 12. Jethi madhu (Glycyrrhiza glabra)
- Turmeric, Garlic are also good sources. Therefore, their use as spices in food in eastern cooking is quite scientific.
- Blueberry, all other berries, broccoli, cabbage, cherries, citrus fruits (lemon, orange), green vegetables, green salad, mustard, turnip, soybeans, tomatoes also contain adequate amount of antioxidants.
So, to obtain antioxidants abundantly, we should focus more on fruits, salad and vegetables. Also scientists these days encourage the traditional cooking method, ie. the use of natural herbal spices which are a good source of antioxidants in food instead of artificial preservatives and additives.
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