Antioxidant Found in Vegetables Has Implications for Treating Cystic Fibrosis

Oxidants cause many diseases, including heart attack.Oxidants can be avoided if deep frying is not resorted to in cooking. Recycling or using used oil again contains high level of Oxidants.Packaged snacks contain anti oxidants; but the they do not completely nullify the effect of oxidants in these products.Better avoid them.Most of the Chinese preparations have a higher quantity of oxidants.Ajonomoto used in these foods has higher level of sodium which is quite harmful
Less oil, preferably no oil in cooking is advisable and consumption of cleaned raw vegetables , especially leafy ones, are ideal for health.
ScienceDaily (Nov. 20, 2009) — Scientists at the University of Pennsylvania School of Medicine discovered that a dietary antioxidant found in such vegetables as broccoli and cauliflower protects cells from damage caused by chemicals generated during the body’s inflammatory response to infection and injury. The finding has implications for such inflammation-based disorders as cystic fibrosis (CF), diabetes, heart disease, and neuro degeneration.

Through cell-culture studies and a synthesis of known antioxidant biochemistry, Zhe Lu, MD, PhD , Professor of Physiology, Yanping Xu , MD, PhD , Senior Research Investigator, and Szilvia Szép , PhD, postdoctoral researcher, showed that the antioxidant thiocyanate normally existing in the body protects lung cells from injuries caused by accumulations of hydrogen peroxide and hypochlorite, the active ingredient in household bleach. These potentially harmful chemicals are made by the body as a reaction to infection and injury. In addition, thiocyanate also protects cells from hypochlorite produced in reactions involving MPO, an enzyme released from germ-fighting white blood cells during inflammation.
http://www.sciencedaily.com/releases/2009/11/091116165741.htm