Sentences with phrase «fats from free radical damage»

Not exact matches

The special type of phytonutrients found in cinnamon have an amazing ability to stabilize blood sugar levels, prevent fat - storing insulin spikes, protect the body from damaging free - radicals, and, most amazingly, actually have the ability to «turn on genes» within our body that produce highly protective anti-inflammatory substances.

Regular consumption of healthy saturated fat such as organic virgin coconut oil, promotes cellular health by reducing oxidative damage from free radical exposure.

Yes indeed, cholesterol is a potent anti-oxidant that is flooded into the blood when we take in too many harmful free - radicals — usually from damaged and rancid fats in margarine and highly processed vegetable oils.3 A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.4 ″

So by replacing carbs with healthy fats, your cells» mitochondria are less likely to suffer damage from free radicals that are caused by reactive oxygen species or ROS.

Ubiquinol is also a potent fat - soluble antioxidant which will help neutralize free - radicals protecting DNA and other proteins from oxidative damage.

Vitamin C protects the body's lipids (fats), proteins, nucleic acids (RNA and DNA), and carbohydrates from damage by free radicals.

Scutellaria lateriflora is a powerful antioxidant that appears to protect red blood cells from free radical damage more effectively than vitamin E, and it also shows some promise in preventing the oxidation of blood fats.

Calorie counters only learn how to control their overall calorie count, but proper nutrition involves multiple facets, like balancing your carbs, proteins, fats, and fiber to the optimal level for your body and getting essential nutrients, phytonutrients, enzymes, antioxidants and healthy fats that your body needs to protect itself from the free radical damage that's created just by everyday living.

It is clear that fats that are primarily saturated like tallow, coconut or palm oils are wonderful for cooking as the heat from cooking does not easily damage them or form free radicals.

For example, meat from chickens fed diets high in vitamin E show less evidence for free radical damage to their fats over 10 days of storage.