Seminar Work - Free Radicals

7/28/2019 Seminar Work - Free Radicals

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Faculty of Technology and

technical Sciences Veles

SUBJECT: ENGLISH FORNUTRITIONISTS

Ass. prof.Aleksandra Neshova

prepared by:Panovski Angel

[email protected]

SEMINAR WORK

THEME: FREE RADICALS


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DEFINITION The definition of free radicals

defines them as unstable andchemically incomplete atoms thattend to steal electrons from othermolecules in order to stabilize.

Once formed these highly reactive

radicals can start a chain reaction,like dominoes.

The radical is free because it iscruising around aggressivelylooking for a partner. If it grabs areplacement electron from an

atom that is part of a healthy cellin our body, then theres damageto that cell. Oxygen is the source ofmost free radicals so the damageis called oxidation.

FREE RADICALS


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Electrons are part of an atom. They are located atthe outer shell of an atom. An atom usuallybecomes "grounded" or stable when each of theelectrons pair up. The existence of a lone orunpaired electron is unnatural and makes an atom

a free radical.

They are a product of oxidation, a processinvolved with respiration and other chemicalreactions such as metabolism, digestion, energy

production and consumption. The more we useoxygen, the more we are likely to produce freeradicals.

How they are formed

FREE RADICALS


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Free Radicals cause aging.Virtually every definition offree radicals state that this isthe reason behind aging:the development ofsymptoms related to heart

disease, hypertension,stroke and cancer.

It may also damage ourDNA and disrupt our store ofinherited information.

Damaged cells replicatethemselves without anyorder which is generallythought to be a precursorto cancer.

What do they do

FREE RADICALS


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When the electron is stolen from an invader (e.g.,bacteria), the invaders molecular structure is

damaged, which leads to its death. When thereare no invaders left to destroy, free radicals thenturn to the only other source for electronshealthy

cells.

This directly links free radicals as the cause of fiftyand more other major diseases, which includeheart 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.

What do they do

FREE RADICALS


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What do they do

FREE RADICALS


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However, exposure to certain elements, whichinclude pollution, cigarette smoke and sunlight,can also increase the formation of free radicals.This is one more reason why smokers need to quitthe habit, for the body generates about one

quadrillion free radicals per stick.

Its not just the eating of fats that can cause thebuildup of fat on the inner walls of arteries, but thefat cells that have been damaged by free

radicals. This is called oxidized fat which causesthe fat to become more sticky thus enabling thefat to adhere to the artery walls more easily.

FREE RADICALS

What do they do


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Cancer

Heart Disease (Atherosclerosis) Stroke

Diabetes

Hypertension

Cataracts

Macular Degeneration

Rheumatoid Arthritis

Osteoarthritis

Allergies

Allergic Rhinitis

Fibromyalgia

Chronic Fatigue Syndrome

Sunburns

Adult Respiratory DistressSyndrome

Diseases

FREE RADICALS


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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

Symptoms

FREE RADICALS


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Antioxidants are molecules which can safelyinteract with free radicals and terminate the chainreaction before vital molecules are damaged.

The principle micronutrient (vitamin) antioxidantsare vitamin E, beta-carotene, and vitamin C.

The body cannot manufacture thesemicronutrients so they must be supplied in the diet.

Benefits of antioxidants

Antioxidants


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Vitamin E: -alpha tocopherol is a fat solublevitamin present in nuts, seeds, vegetable and fishoils, whole grains, fortified cereals, and apricots.

Vitamin C: Ascorbic acid is a water solublevitamin present in citrus fruits and juices, greenpeppers, 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 hasno antioxidant properties and can be quite toxicwhen taken in excess.


Antioxidants


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Antioxidants


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THANK YOU

FOR YOUR ATTENTION

Prepared by A. Panovski

Seminar Work - Free Radicals

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