Antioxidants And Their Importance

Antioxidants are seen in Nature as compounds that are specifically rich in hydrogen and electrons. These hydrogen-rich and electron-rich compounds are usually noticeable as pigments of color in vegetation.


The richly pigmented plants prove to be the simplest way to uncover and locate where real antioxidant values are to be found. Superfoods ranging from acai to cacao to goji berries to spirulina to blue-green algae to marine phytoplankton all contain extraordinarily-rich antioxidant content.

Antioxidants can be water or fat soluble. All raw, pure fats and oils are antioxidants as they contain excess electrons. That means, that not only are richly-colored foods packed with antioxidants, but so are all raw olives, avocados, nuts, and seeds.

Antioxidants are known to prevent free radicals. Free radicals behave like bad drunks because they create issues in every cell they touch. Free radicals are hostile oxygen molecules that oxidize and damage tissue. Free radical harm has been implicated in numerous symptoms ranging from visible aging such as wrinkles to cancer.

According to the free radical principle, the more antioxidants you take in, the better, because of the capability of antioxidants to deactivate and quench free radicals.

Not only are antioxidants have the capability of quieting free radicals, some antioxidants have medicinal value. The xanthone antioxidants in the rind of the mangosteen fruit are known to combat the organisms that cause rheumatism and arthritis better than any other known botanical substance. The blue-pigment antioxidants in blue-green algae help increase the organic production of stem cells. For these reasons both of these antioxidants have been mixed into a dynamic popular antioxidant formula we created called Blue Mangosteen.

Vitamins C, A, and E are considered antioxidants. Vitamin A is a metabolite of beta-carotene, a red pigment commonly found in plants (e.g. carrots, goji berries, etc.). Vitamin C is a well-known antioxidant with a tremendous volume of research behind it. We believe that organic vitamin C sources (Camu berry) instead of merely ascorbic acid are best. Vitamin E has undergone significant revision in current years as its antioxidant value varies with quality and type (tocotrienols or tocopherols). Tocotrienols are more powerful Vitamin E antioxidants than tocopherols.

Many atomic minerals, such as zinc and selenium, are considered antioxidants, but they are not capable of antioxidant action by them selves. These antioxidant minerals should work in conjunction with antioxidant enzymes in order to be effective.

The just known atom that acts independently as an antioxidant is hydrogen. Hydrogen neutralizes free radicals instantly (and completely) with no byproducts left over except water. Dr. Flanagan’s MegaHydrate (a hydrogen supplement) has an ORAC score roughly ten times higher than any known food thus making MegaHydrate perhaps the world’s strongest antioxidant supplement.

The ORAC Score

The ORAC score is a scientific standard that determines which foods or substances have substantial antioxidant values. The higher the ORAC score, the greater is the substance’s strength as an antioxidant. ORAC scores boost as substances are lowered to powders because the surface area increases making the antioxidants more available. Rudolf Steiner believed, as did the great Vedic herbalists, that you could increase the value of an herb or food by properly drying and powdering it. No doubt, that they intuitively understood that by properly drying and powdering a substance you boost its antioxidant value making the substance even more efficient.

In case we look at the ORAC values of certain foods, we can begin to see the key antioxidant-rich foods. Of all significant foods on the planet, cacao (raw chocolate) delivers the most antioxidants. Cacao (raw chocolate) is the richest antioxidant food in the world.

In 2007, a colleague and I took a trip to Hort Research in New Zealand. Hort is the pre-eminent antioxidant study facility in the world. There, the researchers explained to us that not only is the ORAC score important, but what is perhaps even more valuable is how well the antioxidants present in the foods are absorbed into the blood stream. They told us that their evidence indicates that consuming cacao with berries may triple the assimilation of the antioxidants (found in both foods) into the blood.

Antioxidant Blood Tests

Raw foodists and super foodists consistently score higher than the rest of the population in antioxidant blood tests. This proof supports the ideas outlined within this article that highly pigmented foods such as raw fruits, vegetables, and superfoods (cacao nibs, goji berries, camu berry, acai, spirulina, blue-green algae, marine phytoplankton, etc.) also as raw fats and oils (nuts, seeds, olive oil, flax seed oil, hempseed oil, etc.) are all powerful antioxidants.

In reality, based on the evidence provided by Hort Research, superfoods like cacao and goji berries or cacao and acai or cacao and camu berry when combined in smoothies or snacks create a synergistic effect thus increasing the utilization of the antioxidants. This is yet another piece of evidence indicating that the habit of combining unique superfood ingredients in snacks or smoothies is being increasingly validated by science.


Cacao powder, Cacao nibs, Cacao butter, Sacred Heart Chocolate, Blue Mangosteen (medicinal antioxidants), Tocotrienols (The Best Vitamin E Ever), Acai, Spirulina, Marine Phytoplankton, Blue-Green Algae, Pure Radiance C, Camu Berry powder, Bee Pollen (extraordinary content of organic electrons).

Author: Mary Dezfoli

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22. September 2010 by Larry Ostrovsky
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