Love the Antioxidants!

Do you know which type of vitamin E the human body absorbs best? It’s called alpha-tocopherol vitamin E and lucky for you, California Almonds are one of the leading food sources of this important antioxidant. It can help neutralize nasty free radicals in your body and help you feel your best day and night.

So what are free radicals? They’re unstable molecules that form as your body burns oxygen. Free radicals can damage your cells, tissues, and even your DNA. And researchers believe this process may contribute to the development of some chronic diseases such as cancer and heart disease.

Data shows that most Americans get only half of their recommended vitamin E per day and almonds are the ideal way to close that gap. In fact, just one ounce of almonds (about 23) contains 35% of the Daily Value for vitamin E. Not too shabby!

Plus, in a study published in the Journal of Agriculture and Food Chemistry, experts found that almonds contain flavonoids and phenolics in their skins similar to certain fruits and vegetables. For example, a crunchy one-ounce serving of almonds contains a similar amount of total polyphenols as one cup of green tea and ½ cup of steamed broccoli—certainly something to smile about.

Read more: Almond Board of California

 

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An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions by being oxidized themselves. As a result, antioxidants are often reducing agents such as thiols, ascorbic acid or polyphenols

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Although oxidation reactions are crucial for life, they can also be damaging; hence, plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases. Low levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stress and may damage or kill cells