On food and cooking the science and lore of the kitchen ( PDFDrive ) 498

DNA can cause that cell to multiply
uncontrollably and grow into a tumor.
Oxidative damage to the cholesterol-carrying
particlesinourbloodcanirritatetheliningof
ourarteries,andinitiatedamagethatleadsto
a heart attack or stroke. The high-energy
ultravioletraysinsunlightcreatefreeradicals
intheeyethatdamageproteinsinthelensand
retina, and cause cataracts, macular
degeneration,andblindness.
Ourbodiesstaveoffsuchdrastic
consequencesbymeansofantioxidant
molecules,whichreactharmlesslywithfree
radicalsbeforetheyhaveachancetodoany
damagetothecells’chemicalmachinery.We
needacontinuousandabundantsupplyof
antioxidantstomaintainourgoodhealth.The
bodydoesmakeafewimportantantioxidant
moleculesofitsown,includingsome
powerfulenzymes.Butthemorehelpitgets,
thebetterit’sabletodefenditselffromthe
constantonslaughtoffreeradicals.Andplants


turnouttobeagoldmineofantioxidants.
SomeBeneficialEffectsofChemicalsin
FruitsandVegetables,HerbsandSpices
This is a very broad survey of a rich and
complex subject. It’s meant to give a
general idea of how a variety of plant
chemicalscanaffectvariousaspectsofour

health by a variety of means. Certain
phenolic compounds, for example, appear
capable of helping us fight cancer by
preventing oxidative damage to DNA in
healthycells,bypreventingthebodyfrom
forming
its
own
DNA-damaging
chemicals,andbyinhibitingthegrowthof
alreadycancerouscells.
Prevent oxidative damage to important
moleculesinbody:antioxidants
Eye:slowcataractsandmacular
degeneration
Kale,manydarkgreenvegetables