date:Nov 15, 2018
ive oxygen species (dangerous oxygen compounds that injure tissues and damage DNA) and inhibit the oxidation of LDL cholesterol.
Flavonoids and polyphenols and their potential cardioprotective effects could be why we see reduction of cardiovascular risk factors with increased use of fruits and vegetables, herbs and spices.
Polyphenol-rich foods include berries, leafy greens, nuts, chocolate, teas, potatoes, onions, shallots, and beans, as well as spices such as anise and cloves. Since oxidativ