There are several human diseases in which oxidative stress has been well documented, including cancer, diabetes, rheumatoid arthritis, atherosclerosis, cardiovascular disease, neurodegenerative disorders such as Parkinson’s, Alzheimer’s and Huntington’s diseases, amyotrophic lateral sclerosis, and lung, renal, and liver diseases. The recipes of the smoothies in this book are specially designed by applying bioenergetic engineering to provide a large number of nutrients and phytochemicals such as polyphenols and flavonoids that act as antioxidants, neutralizing free radicals that eventually damage the vital organs, but also collaborate in the control of obesity, the absorption of glucose in the body to control diabetes and neutralize the symptoms of getting older (age). Hence its great relevance and importance today. We also emphasize the properties of each ingredient used so that the reader can design their smoothies according to each convenience and full acknowledgment of the nutrients provided by each particular ingredient.

*** ESPAOL ***
Hay varias enfermedades humanas en las que se ha documentado bien el estrs oxidativo, incluidos el cncer, la diabetes, la artritis reumatoide, la aterosclerosis, la enfermedad cardiovascular, los trastornos neurodegenerativos como Las enfermedades de Parkinson, Alzheimer y Huntington, esclerosis lateral amiotrfica y enfermedades pulmonares, renales y hepticas. Precisamente las recetas de los batidos en este libro son especialmente diseadas con criterio bioenergtico para aportar una gran cantidad de nutrientes y fitoqumicos como los polifenoles y flavonoides que actan como antioxidantes, neutralizando los radicales libres que eventualmente daan los rganos, pero tambin colaboran en el control de la obesidad, la absorcin de glucosa en el organismo y neutralizan los sntomas de la vejez. De ah su gran relevancia e importancia al da de hoy. Tambin hacemos nfasis en las propiedades de cada uno de los ingredientes para que el lector pueda disear sus propios jugos a su conveniencia y a conciencia de los nutrientes que aportan.