HPE-2110 Lecture Notes - Lecture 28: Romaine Lettuce, Tomato Juice, Collard Greens

• School: App State
• Department: Health and Physical Education
• Course: HPE-2110
• Professor: Derek Mohr

Document Summary

Antioxidants are compounds that aid each cell in the body facing an ongoing barrage of damage resulting from daily oxygen exposure, environmental pollution, chemicals and pesticides, additives in processed foods, stress hormones, and sun radiation. Studies continue to show the ability of antioxidants to suppress cell deterioration and to slow the aging process. Realizing the potential power of these substances should encourage. Americans to take action by eating at least five servings of a wide variety of fruits and vegetables each day. There are many proven health benefits of antioxidants. Fortifie d milk; e gg yolk; che e s e ; live r; butte r; fis h oil; dark gre e n, ye llow, and orange ve ge table s and fruits. S we e t potatoe s , carrots , s quas h, tomatoe s , as paragus , broccoli, s pinach, romaine le ttuce , mango, cantaloupe , pumpkin, apricots , pe ache s , papaya.