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Susan Shaheen, #1004474
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Antioxidant Antioxidants are compounds capable of reducing the negative effects of oxidation on the body. Reactive oxygen species are formed as a byproduct of natural cellular processes, including metabolism, and through exposure to environmental factors such as UV radiation, pollution, and smoking. These molecules, which include free radicals, are highly reactive and cause damage to DNA, proteins, and lipids. Antioxidants act as a natural defense system, both reducing the number of reactive oxygen species present and preventing their formation. Due to environmental factors, however, there are often not enough antioxidants naturally available to effectively combat the production of reactive oxygen species. The resulting imbalance is referred to as oxidative stress. Oxidative stress is widely acknowledged as a major contributor to aging and degenerative diseases, including cancer, immune system decline, chronic inflammation, and cardiovascular disease. Because antioxidant production also declines with age (as the number of byproducts from oxidation accumulate), it is necessary to acquire additional antioxidants through food and other sources. Both ingested and topically applied antioxidants have shown significant benefits for reducing the effects of oxidative stress on overall health, including skin aging. Ingredients with super antioxidant properties are one of the four core components of Apriori Beauty's NutrientReservoir. REFERENCES: Afaq F, Mukhtar H. Botanical antioxidants in the prevention of photocarcinogenesis and photoaging. Experimental Dermatology 2006; 15(9): 678-684. Ames B, Shigenaga M, Hagen T. Oxidants, antioxidants, and the degenerative diseases of aging. Proc. Natl. Acad. Sci. 1993; 90: 7915-7922. Pinnell SR. Cutaneous photodamage, oxidative stress, and topical antioxidant protection. J Am Acad Dermatol. 2003 Jan; 48(1): 1-19. Purba M, Kouris-Blazos A, Wattanapenpaiboon N, et al. Skin Wrinkling: Can Food Make a Difference? Journal of the American College of Nutrition 2001; 20(1): 71-80. |
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