Antioxidants::Xocai Free Radicals | Xocai Chocolate Antioxidant Free Radicals

In order to help you truely appreciate the importance of antioxidants, you must first understand why we need antioxidants. Let's start with oxidization.

What is Oxidization?

All body cells use oxygen to make energy and to function. Oxidization occurs every time oxygen is burnt as a food for energy. The oxygen mixes with different compounds (proteins, fat, etc.) or molecules to form highly unstable and highly reactive molecules called free radicals. The body likes all of its molecules/atoms to have even numbers of electrons (the negative part of an atom). When the oxygen mixes with the molecule it forms an extra electron which makes this an unstable free radical with an uneven number of electrons. It is important to remember that environment factors like smoking, radiation, pollution, hypertension (high blood pressure), high fat diet (high cholesterol), elevated blood sugars (diabetes) can also oxide the body cells to form free radicals. The main types of free radicals are called superoxide, hydroxyl, singlet oxygen, peroxyl, and hydrogen peroxide molecules. They are even formed during infections (oxidation is necessary for health because oxidation is needed to kill microorganisms) or chronic inflammation when free radicals are formed to fight the infection and over produce themselves. Even strenuous exercise will increase the production of free radicals. These free radicals like to hook to other cells to steal electrons and in turn there is a domino effect as each cell tries to steal electrons causing a major chain reaction. These unstable molecules commonly damage the cell membranes (by attaching to unsaturated fatty acids), weaken blood vessel walls, affect immune cells, modify protective enzymes and hinder how the cell functions. They cause a lot of inflammation and even scar tissue from their damage. The free radicals can also damage cell proteins and even alter DNA within the cell. It has been estimated that the human body generates 1-3 billion free radicals a day per cell!!! It is thought that each DNA in each of our trillion plus cells is bombarded by 10,000 free radicals a day. No wonder there is evidence that more than 200 diseases are caused by free radical damage. The results of free radical damage include the following:

To summarize, free radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules (oxidation). Once formed these highly reactive radicals can start a chain reaction, like dominoes. Their chief danger comes from the damage they can do when they react with important cellular components such as DNA, or the cell membrane. Cells may function poorly or die if this occurs. The same oxidative process also causes oils to become rancid, peeled fruit such as apples and bananas to turn brown, and iron to rust.

To prevent free radical damage the body has a defense system of antioxidants.

What are Antioxidants?

Antioxidants are nutrients (vitamins and minerals) as well as enzymes (proteins in your body that assist in chemical reactions). Antioxidants block the process of oxidation by neutralizing free radicals that are already active and preventing other free radicals from becoming active. In doing so, the antioxidants themselves become oxidized. That is why there is a constant need to replenish our antioxidant resources.

What are the "BEST" sources for Antioxidants?

Antioxidants are found in a wide variety of foods including fruits and vegestables. The Oxygen Radical Absorbance Capacity (ORAC) scale measures the oxygen radical absorption capacity of different foods and substances.

Xocai, pronounced (Sho-sigh) uses unprocessed cacao (cocoa) powder and the Acai Berry in all its products. Because the fermentation, drying, and roasting processes are closely monitored, Xocai delivers the optimum amount of the antioxidants naturally found in the cacao (cocoa).

Xocai products are the perfect deliverly system for the antioxidants your body needs while eliminating almost all of the fat and sugar typically found in other chocolate products.