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Faculty of Technology and

technical Sciences Veles

SUBJECT: ENGLISH FOR NUTRITIONISTS SEMINAR WORK
THEME: FREE RADICALS

Ass. prof. Aleksandra Neshova

prepared by: Panovski Angel apanovski@hotmail.com

FREE RADICALS

DEFINITION

The definition of free radicals defines them as unstable and chemically incomplete atoms that tend to steal electrons from other molecules in order to stabilize. Once formed these highly reactive radicals can start a chain reaction, like dominoes. The radical is free because it is cruising around aggressively looking for a partner. If it grabs a replacement electron from an atom that is part of a healthy cell in our body, then theres damage to that cell. Oxygen is the source of most free radicals so the damage is called oxidation.

FREE RADICALS

How they are formed

Electrons

are part of an atom. They are located at the outer shell of an atom. An atom usually becomes "grounded" or stable when each of the electrons pair up. The existence of a lone or unpaired electron is unnatural and makes an atom a free radical. They are a product of oxidation, a process involved with respiration and other chemical reactions such as metabolism, digestion, energy production and consumption. The more we use oxygen, the more we are likely to produce free radicals.

FREE RADICALS

What do they do

Free Radicals cause aging. Virtually every definition of free radicals state that this is the reason behind aging: the development of symptoms related to heart disease, hypertension, stroke and cancer. It may also damage our DNA and disrupt our store of inherited information. Damaged cells replicate themselves without any order which is generally thought to be a precursor to cancer.

FREE RADICALS

What do they do
When

the electron is stolen from an invader (e.g., bacteria), the invaders molecular structure is damaged, which leads to its death. When there are no invaders left to destroy, free radicals then turn to the only other source for electrons healthy cells. This directly links free radicals as the cause of fifty and more other major diseases, which include heart disease, rheumatoid arthritis and respiratory diseases. Heart disease is acquired with age because of the damage to the fat cells, causing them to be more "sticky" and easier to adhere on the artery walls.

FREE RADICALS

What do they do

FREE RADICALS

What do they do
However,

exposure to certain elements, which include pollution, cigarette smoke and sunlight, can also increase the formation of free radicals. This is one more reason why smokers need to quit the habit, for the body generates about one quadrillion free radicals per stick. Its not just the eating of fats that can cause the buildup of fat on the inner walls of arteries, but the fat cells that have been damaged by free radicals. This is called oxidized fat which causes the fat to become more sticky thus enabling the fat to adhere to the artery walls more easily.

FREE RADICALS

Diseases

Cancer Heart Disease (Atherosclerosis) Stroke Diabetes Hypertension Cataracts Macular Degeneration Rheumatoid Arthritis Osteoarthritis Allergies Allergic Rhinitis Fibromyalgia Chronic Fatigue Syndrome Sunburns Adult Respiratory Distress Syndrome

FREE RADICALS

Symptoms

Insomnia Headaches Acid reflux High blood pressure Edema Acne Eczema Dry skin Dry eyes Low energy & fatigue Allergy symptoms Attention Deficit Disorder Bedwetting Constipation Gastro intestinal problems Immune system problems Joint pain Migraines

Antioxidants

Benefits of antioxidants
Antioxidants

are molecules which can safely interact with free radicals and terminate the chain reaction before vital molecules are damaged. The principle micronutrient (vitamin) antioxidants are vitamin E, beta-carotene, and vitamin C. The body cannot manufacture these micronutrients so they must be supplied in the diet.

Antioxidants

Benefits of antioxidants
Vitamin

E: -alpha tocopherol is a fat soluble vitamin present in nuts, seeds, vegetable and fish oils, whole grains, fortified cereals, and apricots. Vitamin C: Ascorbic acid is a water soluble vitamin present in citrus fruits and juices, green peppers, cabbage, spinach, broccoli, kale, cantaloupe, kiwi, and strawberries. Beta-carotene is a precursor to vitamin A (retinol) and is present in liver, egg yolk, milk, butter, spinach, carrots, squash, broccoli, yams, tomato, cantaloupe, peaches and grains. Vitamin A has no antioxidant properties and can be quite toxic when taken in excess.

Antioxidants

Benefits of antioxidants

Prepared by A. Panovski

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