Our bodies come into contact with a lot of poisons from the environment every day. These pollutants cause our bodies to produce free radicals, which is one of the most harmful things they can do. The solitary electrons produced by oxidative stress are known as free radicals. Not all free radicals are created when a person is exposed to pollutants. They could also result from organic processes like our immune system’s defense against microorganisms. Free radicals are unfavorable for the organism in any case. By taking one electron at a time from otherwise stable pairs of electrons, they start a chain reaction. This process causes inflammation, speeds up aging, and can even result in heart disease and some types of cancer as a more noticeable outcome.
The nature’s antidote, antioxidants
Although you may have heard of antioxidants, you may not fully understand what they are. Few people are aware of the science underpinning the benefits of antioxidant-rich foods, despite the fact that everyone knows you should eat them. To put it simply, antioxidants aid in preventing the oxidation process from occurring at the cellular level within our bodies. Antioxidants give up their extra electrons to associate with oxidized cells, preventing them from robbing our DNA of its healthy electrons. This efficiently guards against diseases that cause degeneration in our bodies and minds.
Alpha-lipoic acid and glutathione are two antioxidants made by our body. Our diet, however, is the main source of antioxidants for us. Fruits (fresh or dried), vegetables, spices, herbs, cereals, nuts, and some drinks like tea are examples of foods high in antioxidants. The American Dietetic Association suggests the following meals because of their high levels of antioxidants:
- Wild blueberries
- Blackberries
- Sweet cherries
- Cranberries
- Prunes
- Red delicious apples
- Granny Smith apples
- Gala apples
- Plums
- Red kidney beans
- Pinto beans
- Black beans
- Artichokes
- Pecans
- Russet Potatoes
- Dark leafy greens (spinach, cabbage, and kale)
- Teas (especially green, but also black)
- Coffee (without milk)
- Red wine
- Grapefruit juice
- Pomegranate juice
CBD as an antioxidant
Buckle up if you’re having trouble visualizing how CBD’s role as an antioxidant fits into this essay. Harvard Medical School claims that plant phytochemicals also possess advantageous antioxidant effects. This shouldn’t come as much of a surprise because many of the advantageous antioxidant characteristics in the fruits and vegetables mentioned above are brought on by phytochemicals like Vitamins C and E.
The fact that lab research conducted as early as 1998 revealed that CBD has even greater antioxidant qualities than both Vitamin C and E is remarkable. The US government actually applied for a patent on the antioxidant and neuroprotective properties of cannabis in 2003. Cannabis was prohibited at this period in practically every form. However, according to the patent, “cannabinoids operate as free radical scavengers for application in prophylaxis and therapy of disease.
Thanks to the Farm Bill of 2018, now anyone can get their hands on CBD with the hopes to supplement their antioxidant intake. Although many health claims for cannabis need further research, it can confidently be said that using CBD as an antioxidant is natural and effective.
