Studies have shown that eating eggs can reduce the risk of developing macular degeneration.
The study, previously published in The Journal of Nutrition, a leading international nutrition journal, shows that eating one egg per day raises the levels of antioxidants lutein and zeaxanthin (which protect the retina) by 26 per cent and 36pc respectively compared with [...]

New research, published in the International Journal of Cancer, reports that increased intake of the flavonoid kaempferol, found in spinach and some cabbages, was associated with a 40 per cent reduced risk of ovarian cancer.
Ovarian cancer accounts for 4 per cent of all cancers diagnosed in women globally, with 190,000 new cases every year. In [...]

Glutathione – or L-Glutathione – is a powerful antioxidant found within every cell. Glutathione plays a role in nutrient metabolism, and regulation of cellular events (including gene expression, DNA and protein synthesis, cell growth, buffering acids and immune response.
This antioxidant, made from the combination of three amino acids cysteine, glutamate, and glycine, forms part of [...]

Quercetin is a polyphenol, one of a number of water-soluble plant pigments called flavonoids (meaning class of plant secondary metabolites known for their antioxidant activity) that are largely responsible for the color of many flowers, fruits and vegetables. High concentrations of quercetin are found in apples, onions, tea and red wine. Other sources of quercetin [...]