Oxidative stress represents a disturbance of the balance between production Reactive Oxygen Species (ROS) and the capacity of the biological system to inactivate these toxic molecules and repair the damage that they cause. The active forms of oxygen damage all the components of the cell, including proteins, lipids and DNA.

The modern lifestyle with busy work schedule and sedentary life, the stress and psychological stress, smoking, malnutrition, sleep disorders, hormones and food chemicals, exposure to chemicals and toxic substances, air pollution expose man to a range of “toxic” effects from many environmental and nutritional pre-oxidants.

Therefore, increased oxidative stress, and especially its combination with reduced antioxidant capacity can cause damage to the person such as inflammation, chronic diseases and even cause permanent health damage (autoimmune diseases, atherosclerosis, obesity, arteriosclerosis, rheumatism, ulcerative colitis, premature aging, Alzheimer’s disease, multiple sclerosis, cancer, pancreatitis, inflammation, Parkinson’s disease, skin diseases, ischemia, cataracts).

Our goal is the appropriate change in the diet of the person to achieve the regulation of oxidative stress. The approach and the changes that will be proposed depend from the profile of the individual and the results of the measurement.