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