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This Antioxidant-Rich Cooking Oil Protects Your Cells Like No Other

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lemon-olive-oil_2Oxygen has been a critical component in the evolution of life on earth, and humans are no exception as the gas has enabled nutrients to be used more efficiently, in turn allowing for the essential generation of required for development and growth. But oxygenation threatens our cellular health. While oxygen is a crucial part of life, it is also implicated in the generation of free radicals that promote abnormal cellular destruction, proliferation and advanced aging in humans.

Many environmental factors such as pollution, cigarette smoke and radiation turn the oxygen molecules found in into free radicals. These unstable molecules destroy the normal molecules that form our cells, such as lipids, proteins and even DNA, by turning them into free radicals.

Also read: Why Does Mainstream Medicine Ignore This Lifesaving Nutrient?

The destructive nature of free radicals is behind the genesis of many chronic diseases including hypertension, , cardiovascular disease, and cancer. This knowledge has prompted researchers to investigate the potent properties of fruits and vegetables in the fight against these often fatal illnesses.

Protects Cellular Mitochondria to Prevent Free Radical Damage and Aging

Many prior studies designed to investigate the impact of food based on human health have been disappointing because most phytonutrients are unable to penetrate the mitochondrial power factories housed in each cell. Free radicals continue to damage the delicate mitochondria, causing energy production to stop and the cell to collapse and die.

Researchers from the Federation of American Societies for Experimental Biology (FASEB) have released the results of a study conducted with avocado oil to determine absorption by the mitochondria and subsequent neutralization of deadly free radicals. oil is highly resistant to oxidation, and has been shown to help neutralize the metabolic effects of iron, a primary cause of cellular oxidation.

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Avocados Provide Potent Antioxidant Support to Prevent Chronic Illnesses

Lead study design author, Dr. Christian Cortez-Rojo noted that “avocado oil causes accelerated respiration in mitochondria, which indicates that the use of nutrients for producing energy for cell functions remains effective even in cells attacked by free radicals and that mitochondria can produce little amounts of damaging free radicals.” Avocados have been maligned for decades as poor dietary advice about fat consumption has prevailed in modern medical culture.

The study concluded that avocado lowers the blood concentration of cholesterol and certain fats that are increased in diabetic patients and that may lead to stroke or heart attack. Adding small amounts of avocado to your daily diet can provide excellent antioxidant support to protect mitochondria from early decline and protect against chronic diseases of aging.

Sources for this article include:

http://www.sciencedaily.com/releases/2012/04/120422162217.htm
http://www.eurekalert.org/pub_releases/2012-04/foas-aot041712.php
http://www.medicalnewstoday.com/releases/244436.php



John Phillip is a Certified Nutritional Consultant and diet, health and nutrition researcher and author with a passion for understanding weight loss challenges and encouraging health modification through natural diet, lifestyle and targeted supplementation. John’s passion is to research and write about the cutting edge alternative health technologies that affect our lives.
Discover the latest alternative health news concerning diabetes, heart disease, cancer, dementia and weight loss at My Optimal Health Resource

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Article updated on: June 13th, 2013

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One Response to “ This Antioxidant-Rich Cooking Oil Protects Your Cells Like No Other ”

  1. J.A.WinfieldMDPhD on October 11, 2012 at 11:23 AM

    I find it rather amazing that this article supports so strongly avocado’s as a free radicle scavenger. The worst molecule for the human body is excessive Omega-6′s, and the goal of a healthy diet should include careful awareness of ones Omega-6 to Omega-3 ratio of consumption ! Diseases, cancer etc have all been associated w/ the American’s average ratio of about 16/1 !! The goal is below 4 to 1 !!

    Avocado’s have a 16 to 1 per gram weight of Omega-6′s to Omega-3′s ratio of oils. I to love avocado’s and guacamole, but these green fellows are sadly Omega-6 hand grenades !! There are countless healthier nutritional ways to consume free radicle scavengers, to keep your daily ORAC intake over 20,000 IU’s .

    Be aware … nuts including walnuts and almonds also have excessive Omega-6 oil content as well !! Vegetarians/ vegans eating lots of nuts for extra protein are endangering themselves.
    primkortexMD.PhD.