Antioxidants

By: Jera Jones

October 16, 2009

Oxidation is defined as the loss of one or more electrons when two or more substances interact. Those substances may or may not include oxygen. Sometimes oxidation can be destructive, such as the rusting of an automobile or the spoiling of fresh fruit.

The human body is composed of many different types of cells. Cells are composed of many different types of molecules. Molecules consist of one or more atoms of one or more elements joined by chemical bonds. Electrons are involved in chemical reactions and are the substance that bonds atoms together to form molecules. Electrons surround, or "orbit" an atom in one or more shells. The innermost shell is full when it has two electrons. When the first shell is full, electrons begin to fill the second shell. When the second shell has eight electrons, it is full, and so on. The most important structural feature of an atom for determining its chemical behavior is the number of electrons in its outer shell. A substance that has a full outer shell tends not to enter in chemical reactions (an inert substance). Because atoms seek to reach a state of maximum stability, an atom will try to fill its outer shell by:

* Gaining or losing electrons to either fill or empty its outer shell, or
* Sharing its electrons by bonding together with other atoms in order to complete its outer shell


Atoms often complete their outer shells by sharing electrons with other atoms. By sharing electrons, the atoms are bound together and satisfy the conditions of maximum stability for the molecule.

When weak bonds split, free radicals are formed. Free radicals are very unstable and react quickly with other compounds, trying to capture the needed electron to gain stability. Generally, free radicals attack the nearest stable molecule, "stealing" its electron. When the "attacked" molecule loses its electron, it becomes a free radical itself, beginning a chain reaction. Once the process is started, it can cascade, finally resulting in the disruption of a living cell.

Some free radicals arise normally during metabolism. Sometimes the body's immune system's cells purposefully create them to neutralize viruses and bacteria. However, environmental factors such as pollution, radiation, cigarette smoke and herbicides can also spawn free radicals.

Normally, the body can handle free radicals, but if antioxidants are unavailable, or if the free-radical production becomes excessive, damage can occur. Of particular importance is that free radical damage accumulates with age.

Antioxidants neutralize free radicals by donating one of their own electrons, ending the electron-"stealing" reaction. The antioxidant nutrients themselves don't become free radicals by donating an electron because they are stable in either form They act as scavengers, helping to prevent cell and tissue damage that could lead to cellular damage and disease. The best way to ensure adequate intake of the antioxidant nutrients is through a balanced diet consisting of 5-8 servings of fruits and vegetables per day.

Recent studies suggest that the havoc free radicals wreak plays a central role in virtually every age-related disease, including cardiovascular diseases such as stroke and atherosclerosis, Parkinson's disease, Alzheimer's, cancer, and type 2 diabetes.

Antioxidants are abundant in the more colorful fruits and vegetables, including spinach, broccoli, spirulina (blue-green algae), red apples, cranberries, blueberries, cherries, and grapes. Antioxidants help protect the body and brain against the ravages of aging.

When you overeat and more energy comes into the cells than you burn off by being active, you are going to have excess free radicals roaming around. It is important to get as much of your caloric intake as you can from antioxidant-rich fruits, vegetables, nuts and seeds, which are loaded with vitamin E and omega-3 and omega-6 fatty acids.

Periodic fasting--skipping a meal here and there--can also help to eliminate free radicals. Our ancestors didn't have the constant access to food we have become used to in this day and age. These bodies were used to going days without eating anything. Yet all of a sudden, we are taking in calories all day long. In other words, we have gone from thousands of years of intermittently restricting our calories and eating a high-antioxidant diet to, in the past century, constantly eating a low-antioxidant diet. This means more free radicals and more disease.