ANTIOXIDANTS TO OUR AID

Naini Setalvad vouches for the healing touch of antioxidants to keep the seasonal sneezing and sniffles at bay

- Naini Setalvad

Winter is coming, but many of us have a love-hate relationship with this season. We love the pleasant crisp air but dread the ailments it carries with it. I, on the other hand, see it as a beckoning to pull cardigans out of safe-keeping, sip on piping hot beverages, and feast on fresh, delectable produce. Although this season brings along with it coughs and sniffles galore, it also provides us with the solution to our woes. Rest assured that nature’s winter bounty will not only satisfy your palate but also act as your winter armour.

Let me introduce you to the salubrious effects of antioxidants. The following foods have this inconspicuous yet invaluable group of vitamins, minerals, and plant derivatives that act as a healing, immunising shield

Sweet potato and purple yam:

A steamed sweet potato with a hearty vegetable soup is a winter dinner delight. Not only is it delicious but also contains antioxidant vitamins A and C. This combination boosts your immunity and saves you from free radical damage. Purple yam is another great alternative that lends the antioxidant effect of Vitamin C and anthocyanin.

Cruciferous vegetables:

With the cessation of the monsoon and heatwave, winters are the perfect time to devour crucifers like cauliflower and cabbage. They contain glucosinolates—phytochemicals that have a strong antioxidant effect which annihilates inflammation.

Brinjals: Armed with the purple colour-producing phytochemical anthocyanin, this vegetable does more than making a delicious bharta (a dish made of brinjals). It is known for putting forth a strong fight against free radical cellular damage.

Amla (Indian gooseberry) and dried figs: