Anti-aging foods...

Fight against aging, prevent degenerative diseases with certain foods, it is possible! Short list before you go shopping.

Free radicals
Discovered in the 80s, free radicals or oxidants are molecules toxic chemical (oxygen denatured) as aggressive as oxygen our cells on a nail new! They may have positive effects in destroying pathogens (germs).
But in excess, they are not eliminated by antioxidants, they have negative effects.
Researchers have demonstrated that free radicals can promote several diseases associated with aging such as senile dementia, Alzheimer's, Parkinson's, or cataracts (clouding of the eye eye), but also diseases cardiovascular, rheumatic diseases ... And in addressing our genes, they can increase the risk of cancer.

Vitamins "tricky" free radicals
Vitamin E : Vegetable oils (corn, sunflower ...), whole grains, wheat germ, nuts (almonds, hazelnuts, walnuts, pistachios, avocado), fish, some margarines, fruits and green leafy vegetables (leek, lettuce, watercress, cabbage, spinach ...). Vitamin E is the main lipid antioxidant. It is involved in the prevention of cardiovascular disease and atherosclerosis (arterial disease). In addition, other vitamins and antioxidants work together in strengthening their effects, for example, vitamin C strengthens the power provided by the effect of vitamin E in promoting recycling.
Vitamin C : fruits (especially kiwi, blackcurrants, citrus) and vegetables (parsley, pepper, chives, watercress ...). It plays a beneficial role in the prevention of cardiovascular disease and cataracts. She has a strong protective effect against many cancers.
Beta-carotene (also called "provitamin A") : plant red or orange (carrot, melon, dried apricots, mango, peach, tomato, raw beetroot, broccoli). This vitamin is primarily to attack free radicals and prevents skin especially skin cancer.
Some studies have shown that a high concentration of beta-carotene in the blood was associated with a lower incidence of certain cancers (skin, lung). But high doses of beta-carotene (tablets) have an adverse effect on the risk of certain cancers.

Trace elements and micronutrients
Selenium : meat (offal), the Eggs, fish and seafood (especially mussels), whole grains, mushrooms (mushrooms in particular) and some vegetables (carrot). It plays a beneficial role in the prevention of cancers of the lung, colon, breast, bladder and prostate.

Polyphenols are partly responsible for the protective effect of vegetables against cancer and cardiovascular disease. This family includes:

Flavonoids : citrus fruits, leafy vegetables (lettuce, cabbage, leeks ...), bays, isoflavones: soy (see note below), tannins: blackberries, raspberries, nuts, coffee, wine (a glass of wine each day reduces the risk of cardiovascular disease) and tea (a cup of tea provides antioxidants as a plate of vegetables).

Soybeans, a food very feminine
By acting on receptors Estrogen, soy isoflavones act as hormones or anti-hormones as appropriate. This is why regular consumption of soy milk or tofu (soybean curd) prolongs the duration of two days of the menstrual cycle, reduces PMS, overcomes some of the deficits Estrogen after menopause and prevents hot heat.
Soybeans would also prevent hormone-dependent cancers (breast, uterus, ovary). Studies are underway to determine whether soy could replace hormone replacement therapy prescribed for menopause.