How Antioxidants Fight Skin Aging
Although antioxidants aren't the magic bullet that was first thought, they still bear excellent value, since they supposedly could help prevent the damage from oxidation that has been tied to cancers and other sorts of aging. Taking the right quantities of antioxidant vitamins C and E, for instance, can make your physiological age one year younger. Still, a lot of people wrongly think that little bit of antioxidant is good, a lot is much better. Too many antioxidants, particularly the wrong type, can in fact cause oxidation and its subsequent impairment. It is recommended to use antioxidants in moderation.
To better understand antioxidants, let's consider oxygen. Oxygen is needed for our bodies to function in the least. Breathing is key to living. As we breathe, oxygen enters the bloodstream and is transmitted to our cells. When it gets into your cells, oxygen builds the foundation of several of the cells' most basic processes. This same oxygen, all the same, in the form of unstable molecules or ions known as oxygen radicals (or free radicals), could oxidize tissues— that is, induce those tissues to "rust." As an effect, oxygen waste products, known as lipofuscins, build up inside the organs like the heart and brain, leaving brown stain on the tissues. Do these waste products induce or impart to aging or age-related disease, or are they only innocent by-products?
Oxidation itself might not be the primary problem. There could be a more fundamental problem like inflammation, or something else that induces immune dysfunction. Whatever the cause, these brown patches are indications of aging. As one ages, the more prevalent they turn out.
Think of apples. When you slice an apple and allow it to sit out in the air, it would soon become brown. When exposed to air, the surface of the apple oxidizes (mixes with oxygen). This process is the same as what occurs when oxygen radicals build up inside our body. Take that same apple and sprinkle lemon juice on the slices, they will remain white. The apple doesn't become brown since lemon juice is full of vitamin C, which acts as an antioxidant. Lemon juice prevents the oxidation process and keeps the apple from "rusting." Inside our body, antioxidants like vitamins C and E do the exact same thing.
© 2012 Tip Writer