Antioxidants occur naturally in most fresh “natural” food. Antioxidants are chemicals that block the activity of other chemicals known as free radicals. Free radicals are highly reactive and have the potential to cause damage to cells, including damage that may lead to cancer. Free radicals are formed naturally in the body.
Antioxidants Assembled via Scalar Energy
- Allophycocyanin
- Alpha ketoglutarate
- Alpha lipoic acid
- Alpha mangostin
- Apigenin
- Apocarotenal
- Astaxathin
- Baicalein
- Beta carotene
- Beta cryptoxanthin
- Canthaxanthin
- Catechin
- Chlorogenic acid
- Chlorophyllin
- Chondroitin
- chrysin
- Cinnamic acid
- Coenzyme Q
- Coumarin
- Curcumin
- Daidzein
- Diosmin
- DMAE bitartrate
- Epicatechin
- Epigallocatechin
- Erythorbic acid
- Eugenol
- Ferulic acid
- Fulvic acid
- Fumaric acid
- Galangin
- Gallic acid
- Genistein
- Glutathione
- Glucosamine
- Glucuronic acid
- Glycitein
- Glycolic acid
- Grape seed extract
- Hesperetin
- Hippuric acid
- Hyaluronic acid
- Inositol
- Kojic acid
- L-carnosine
- Lauric acid
- Lecithin
- Lutein
- Luteolin
- Lycopene
- Malic acid
- Mannose
- Methylsulfonylmethane
- Naringenin
- N-acetyl-l-cysteine
- N-acetyl glucosamine
- Nobiletin
- Oxalic acid
- Para-aminobenzoic acid (PABA)
- Pinocembrin
- Phosphatidylserine
- Phycocyanin
- Phytosterol
- Pterostilbene
- Pycnogenol
- Quercetin
- Quinic acid
- Resveratrol
- Rutin
- Salicylic acid
- Spermidine
- Squalene
- Succinic acid
- Superoxide dismutase
- Tartaric acid
- Taurine
- Taxifolin
- Zeatin
- Zeaxanthin
