A substance capable of neutralising free radicals, which could otherwise cause tissue damage in the body. A group of compounds derived from foods which have antioxidant, immuno-stimulating, anti-cancer and other health-promoting properties. Typically coloured, varying from red (lycopene, astaxanthin) to yellow (lutein) and orange (alpha and beta carotene). A group of compounds derived from foods which have antioxidant, anti-inflammatory, anti-bacterial and anti-viral properties. They are also anti-glycosylant, which means they help to reduce the cross linking of collagen and elastin which would otherwise lead to loss of elasticity of the skin, arteries, etc.
Flavonoids are vital ingredients in our diet. Often coloured, they range from curcumin (yellow) to anthocyanins (typically red, blue and purple). The extent to which the carbohydrate elements in food increase blood sugar levels. Refined carbohydrates have a high glycemic index, while unrefined carbohydrates have, in general, a low one.
The high glycemic index of the Western diet has now been identified as a probable cause of Type 2 diabetes – so a shift to a lower GI diet is strongly recommended. Mono-unsaturated fatty acids contain a single double bond and are liquid at room temperatures (eg olive, peanut oils). They help to lower LDL (the ‘bad’ cholesterol). Poly-unsaturated fatty acids contain more than one double bond and are liquid at room temperature (eg sunflower, safflower oils). A dietary fibre which stimulates the growth of bifidobacteria and other healthy bacteria in the gut. Healthy bacteria, which are consumed either in fermented milk products or as supplements. A flavonoid found in onions and apples. Probably the quantitatively most important flavonoid in the Western diet. They contain no double bonds. Solid at room temperature, they are mostly derived from meat and dairy foods. The only plant sources of saturated fats are coconuts and palm oil.