Free radicals are highly reactive and dangerous molecules that damage DNA, proteins and cellular membranes. Free radicals can be created in our bodies due to certain environment exposures such as air pollution, smoking or UV light.
Anti-oxidants are free radical scavengers that interact with the free radical to ensure it is no longer a reactive molecule. The balance between oxidation and anti- oxidation is believed to be critical in maintaining healthy biological systems.
Three groups of enzymes play significant roles in protecting cells from oxidant stress.
- Superoxide dismutase (SOD) – three forms exist, SOD1 (Intracellular), SOD2/MnSOD (Mitochondrial), SOD3 (Extracellular)
- Catalase (CAT)
- Glutathione peroxidase (GPx)
An easy to follow, quick and easy, flavour bursting, zesty sweet and savoury dish. I love eating pomegranates when they are in season, this recipe is definitely the perfect way to celebrate the beautiful ruby – red fruit. Pomegranates are very high in antioxidants! They are perfect for sprinkling over any dish from smoothies, to roast veggies, desserts or even just on its own.
- 300g smoked haddock
- 1 tsp coconut oil
- 1 tsp olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp paprika
- 1 tsp turmeric powder
- 300g cauliflower, cut into smaller pieces
- 1/3 cup sliced almonds (slightly toasted)
- ½ fresh pomegranate rubies
- Salt and black pepper
For the dressing
- 2 Tbsp tahini
- 1 garlic clove, minced
- ½ lemon, juiced
- 1 handful fresh chives, finely chopped
- 2 Tbsp light coconut milk
- Preheat the oven to 180 degrees. Using an oven proof dish, add the cauliflower and drizzle the coconut oil over the cauliflower and add all the spices. Mix to combine.
- Roast in the oven until golden on the edges, about 30 minutes.
- Add the haddock to the same tray and break the haddock into smaller chunks. Pour over the olive oil and lemon juice. Bake for another 10-15 minutes.
- Portion into two plates or bowls. Drizzle over the dressing, scatter over the pomegranate rubies and toasted almonds. Serve warm.