Free radicals are reactive oxygen species (ROS or oxidants), generated by normal metabolism inside the mitochondria of our cells or by external environmental contaminants. The radical species can have adverse effects on the normal functions of cells, causing oxidative stress and accelerated aging.
The role of antioxidants is to interact with free radicals and “quench” (neutralize) them, rendering them harmless.
A free radical exists with one or more unpaired electrons in orbit around the atom or molecule, making it unstable, highly reactive and energized to seek a free electron from another source. Targets of free radicals include cell membranes which can then be damaged by losing an electron to the radical species.
Other factors provoking free radical formation include pro-oxidative enzymes, pollutants, lipid oxidation, injury and inflammation, smoke and irradiation.
Oxidative stress is the adverse effect of ROS on cell integrity and consequently on numerous physiological functions in cells. Even injury to cells or pathogens attacking them can elicit ROS formation, causing a vicious cycle of injury and cell death which may worsen a disease condition and promote the aging process.
Overall, ROS have been implicated in the progression of many forms of aging and disease. Although not scientifically “proven” to the point of government sanctioned health claims, clinical research is beginning to clarify age-related disease conditions that may result specifically from ROS injuries, such as:
Fortunately for us as diet-conscious consumers, scientific studies using experimental models have proven that ROS can be neutralized by regular, long-term use of antioxidants through our diets.
Total antioxidant capacity refers to the full spectrum of antioxidant activities our bodies contain against various reactive oxygen species (ROS) and nitrogen radicals. Just through normal metabolism and exposure to environmental pollutants, our body’s cells create ROS moment by moment.
Through enzymes in our bodies and the food ingredients we eat, however, there are millions of oxidation-antioxidation free radical neutralization activities protecting us every minute!
It is when these reactions are imbalanced by poor diet, disease or aging that ROS have the opportunity to overtake cells and initiate oxidation reactions that go unchecked.
Having antioxidant buffers always present in our bodies is the benefit provided by eating a diet of mixed colorful whole foods and by taking a multi-nutrient supplement if your diet is inadequate.
To scientifically measure and assign a number to the antioxidant buffering capacity of a food, scientists have devised a laboratory test called ORAC.
ORAC stands for oxygen radical absorption capacity and is a laboratory assay performed in a test tube, so does not strictly represent bioavailability of antioxidants within the human body.
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