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antioxidants vs oxidative stress

LifeCare Diagnostic

December 5, 2019

Free radicals are constantly being formed in our body. Free radicals are by-products produced when our body breaks down food (especially unhealthy diet – high in sugar and bad fat), exposure to tobacco smoke and radiation, infection, air pollution, excessive alcohol intake, lack of sleep, and excessive stress.

Free radicals can cause significant damage to our cells and tissues, and this long-term damage to your body, which you are not aware of, may lead to ageing, formation of plaque in blood vessels, high blood pressure, diabetes, cancers and kidney diseases.

Evaluate yourselves and let us know if you have AT LEAST ONE of the causes that increase your free radicals.

• Smoking

• Physical activity

• Poor diet (high sugar and fat)

• Lack of sleep

• Air pollution

• Medication & treatment

• Excessive stress

• Expose to radiation

• Alcohol consumption

• Expose to toxin (pesticides and cleaners)

Antioxidants, which are abundant in our daily diets, are shown to have the ability to maintain the free radicals at the safe level.
It neutralizes free radicals which prevent and halt the progression of oxidative stress-related diseases, such as cancer, cardiovascular disease and inflammation.

FOOD RICH IN
ANTIOXIDANTS

Fresh Fruits, Vegetables

Tomatoes

Green Tea, Cocoa Bean, Peaches, Honey

Berries

ANTIOXIDANTS

Vitamin C, E & Carotene

Lycopene

Polyphenols

Flavonoids, Anthocyanins

Free Radical & Antioxidant Blood Test (FORT and FORD) is a simple non-fasting blood test. It required only 3mL of your blood, and the result within the same day. Contact us to CHECK your free radicals (FORT) and antioxidants (FORD) level in your body NOW!

Sources:

1. Natheer H Al-Rawi, Oxidative stress, antioxidant status and lipid profile in the saliva of type 2 diabetics. Diabetes and
   Vascular Disease Research 8(1): 22-28, 2011.
2. Sen Li, Guowei Chen, Chao Zhang, Man Wu, Shuyan Wu, Qing Liu, Research progress of natural antioxidants in foods for the treatment of diseases, Food Science and Human Wellness 3 (3–4), 110-116, 2014.

KKLIU 1600/2021