Ageing hangs over all of us and remains a puzzle that scientists have not solved. Some years ago a theory emerged that chemical compounds called free radicals are responsible for ageing. Pollution, ultraviolet rays, alcohol, tobacco and some medicines release more free radicals, so avoiding them is an important step in protecting ourselves. Antioxidants help keep premature ageing at bay, and with it the diseases that become more common with age, including heart and blood vessel disease, cancer, Alzheimer's and some immune diseases.
Diet can push ageing either way. Scientists say some foods delay the effects of ageing while others speed them up, and there is plenty of evidence. One of the best-known examples is the diet of the Greek island of Crete, whose people live long lives. The secret lies in meals based on vegetables, fruit, wholemeal bread, fish and olive oil. This diet is rich in effective antioxidants, which neutralise free radicals.
Among the foods that protect against ageing are grains: bulgur, wholemeal bread, oats, brown rice and barley. They contain important antioxidants such as vitamin C and flavonoids, as well as zinc, selenium, copper and manganese. Wholemeal bread has twice the minerals, three times the fibre and up to six times the vitamins of white bread.
By pharmacist Reem Nour al-Din Ali
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