Closer Look: Free Radicals And What They Do To Your Health

A free radical is an atom or group of atoms with an unpaired electron in the outermost shell. A common example is superoxide, which is formed by the addition of an electron to an oxygen molecule. Having an unpaired electron makes a free radical unstable, highly reactive, and destructive to nearby molecules. Free radicals become stable by either giving up their unpaired electron to, or taking on an electron from, another molecule. In so doing, free radicals may break apart important body molecules.

There are several sources of free radicals, including exposure to ultraviolet radiation in sunlight, exposure to x-rays, and some reactions that occur during normal metabolic processes. Certain harmful substances, such as carbon tetrachloride (a solvent used in dry cleaning), also give rise to free radicals when they participate in metabolic reactions in the body.

Among the many disorders, diseases, and conditions linked to oxygen-derived free radicals are cancer, atherosclerosis, Alzheimer disease, emphysema, diabetes mellitus, cataracts, macular degeneration, rheumatoid arthritis, and deterioration associated with aging.

 

Consuming more antioxidants—substances that inactivate oxygen-derived free radicals—is thought to slow the pace of damage caused by free radicals.

Important dietary antioxidants include selenium, zinc, beta-carotene, and vitamins C and E. Red, blue, or purple fruits and vegetables contain high levels of antioxidants.

DR. ENOCK APPIAH (ND/CHA)

WHATSAPP: +233245643615

appiahinok@gmail.com