Antioxidants

A wide range of antioxidants such as vitamin C, selenium or secondary plant compounds such as beta-carotene (in carrots), OPC (in grapes), resveratrol and quercetin (in knotweed), sulphoraphene (in broccoli), fucoxanthin (in wakame), Gingerol (in ginger), flavonoids (in green tea), lycopene (in tomatoes), anthocyanins (in red cabbage, cherry, elderberry), zeaxanthin (in tomatoes), allicin (in garlic) or curcuminoids (in turmeric) are found in fruits and vegetables. The consumption of antioxidants provides the body with protection against so-called "free radicals", which can be produced during various metabolic processes, by environmental toxins, UV radiation from the sun, cigarette smoke, and poor diet.