Free radicals and antioxidants in nutrition
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Free radicals and antioxidants in nutrition

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Published by Richelieu Press in London .
Written in English


  • Free radicals (Chemistry) -- Congresses,
  • Antioxidants -- Congresses,
  • Nutrition -- Congresses,
  • Antioxidants -- pharmacology -- congresses,
  • Free Radicals -- pharmacology -- congresses

Book details:

Edition Notes

Statementedited by Francesco Corongiu ... [et al.].
SeriesRichelieu free radical series ;, v. 7
ContributionsCorongiu, Francesco.
LC ClassificationsQP527 .F69 1993
The Physical Object
Pagination437 p. :
Number of Pages437
ID Numbers
Open LibraryOL1139745M
ISBN 100903840081, 0903840073
LC Control Number94108518

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  Without antioxidants, free radicals would cause serious harm very quickly, eventually resulting in death. However, free radicals also serve important functions . The body has defenses against free radicals—free radical detoxifying enzymes and antioxidant chemicals. The body can synthesize some antioxidant molecules, but many are obtained from the diet. The body sometimes uses free radicals for beneficial functions such as killing pathogens and regulating cell growth and death. The more free radicals circulating in the body, the greater the likelihood of damage to healthy there is an overabundance of free radicals, it’s called “oxidative stress.” However, it is important to recognize that free radicals are a natural byproduct of your body’s cells when they use oxygen to . Free radicals are generated during normal cellular function and are part of the natural physiological process of all living beings. Free radicals also play important physiological roles, including signal transduction and gene expression, but the majority of free radicals generated must be neutralized by the body’s antioxidant defense for optimal health.

  If this is the case, antioxidants from food or antioxidant supplements must take on the burden of keeping free radicals in check. The truth about free radicals An excess of free radicals can lead to life threatening complications later in life, such as cancer. The new edition of this well-established book is thoroughly revised and gives a comprehensive account of the role of free radicals, other reactive species (RS), and antioxidants in life, health, and disease. Chapter 1 reviews how oxygen (O2) is used by living organisms, why it can be toxic, and introduces the concept of oxygen radicals and other RS; their chemistry is detailed in Chapter 2.   Free radicals are molecules produced when your body breaks down food or when you're exposed to tobacco smoke or radiation. Antioxidants, such as vitamins C and E and carotenoids, may help protect cells from damage caused by free radicals. Other naturally occurring antioxidants include flavonoids, tannins, phenols and lignans.   We are ready to move on to antioxidants, which as their name indicates, combat free radicals, reactive oxygen species (ROS), and oxidative stress. As a humorous introduction, the link below is to a cartoon that shows Auntie Oxidant kicking free radicals out of the bloodstream.

This book contains the proceedings of the NATO Advanced Study Institute (ASI) on "Free Radicals, Oxidative Stress, and Antioxidants: Pathological and Physiological Sig­ nificance," which was held in Antalya, Turkey from May June 4, Other antioxidants form a resonance stabilised free radical after donation of a hydrogen atom. A well-known example in this respect is alpha-tocopherol (vitamin E). Several resonance structures of the alpha-tocopherol free radical render the compound stability. Also, the two electron oxidised form of antioxidants give relatively stable products.   Free radicals react with anything they get in contact with, damaging the molecules and altering their function. The altered molecule now, becomes unstable itself, affecting other molecules, leading to a chain reaction and creating even more free radicals. The oxidation of bio-molecules done by free radicals can lead to cell death and tissue injury.   In this book, we have tried to incorporate themes and concepts which eventually give the insights into the role of antioxidants in combating various disorders caused by free radical damage. In one of the chapter the author discusses the unique property of essential oil extracted from Coleus zeylanicus using the bioautography technique.