How do dill's antioxidants, like flavonoids and monoterpenes, combat oxidative stress?
By neutralizing harmful free radicals, thereby protecting cells from damage
Dill demonstrates significant antioxidant power derived from its diverse chemical composition, particularly the presence of flavonoids and monoterpenes like limonene. Oxidative stress arises from an internal imbalance where free radicals—highly reactive molecules—outnumber the body's protective antioxidants, leading to cellular damage linked to aging and chronic disease. The protective function of the antioxidants found in dill is the direct neutralization of these harmful free radicals. By scavenging and inactivating these unstable molecules, dill's protective agents prevent them from inflicting damage upon cellular structures, thus safeguarding the body against the negative consequences of unchecked oxidative stress.
