Antioxidants in health and disease

 

Antioxidants in health and disease

As part of normal cellular function, free radical production occurs continuously in all cells. However, in many diseases, excess free radical production originating from endogenous or exogenous sources could play a role. By preventing the formation of radicals, scavenging them, or promoting their decomposition, antioxidants avoid free radical-induced tissue damage. This paper discusses the fundamental chemistry of the production of free radicals in the body, the implications of tissue damage caused by free radicals, and the role of antioxidant protection mechanisms, with special regard to the development of atherosclerosis. An antioxidant can be defined as: “any substance that, when present in low concentrations compared to that of an oxidizable substrate, significantly delays or inhibits the oxidation of that substrate”. As this definition suggests, the physiological role of antioxidants is to prevent damage to cellular components arising as a consequence of chemical reactions involving free radicals. A significant body of evidence has grown in recent years supporting a central role for free radicals in many fundamental cellular reactions and indicating that in the pathophysiology of common diseases, including atherosclerosis, chronic renal failure, and diabetes mellitus, oxidative stress could be essential. The objective of this review is to consider the mechanisms involved in the formation of free radicals in the body, the consequences of tissue damage caused by free radicals, and the function of antioxidant defense systems in health and disease.

Benefits

Ø  Antioxidants, known as oxidative stress, will safeguard against the cell damage that free radicals cause.

Ø  Protects cells against premature and abnormal aging.

Ø  Helps fight age-related molecular degeneration.

Ø  It supports the body's immune system.

Ø  It reduces free radicals.

Ø  It stimulates the growth of normal cells.

Types of antioxidants:

Ø  Vitamins A, C, E.

Ø  Anthocyanins.

Ø  Beta carotene.

Ø  Catechins.

Ø  Ellagic acid.

Ø  Lycopene.

Ø  Selenium.