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The lipid hydroperoxyl radical (LOO•) can also undergo a variety of reactions to produce new radicals. [citation needed] The additional lipid radical (L•) continues the chain reaction, whilst the lipid hydroperoxide (LOOH) is the primary end product. [6] The formation of lipid radicals is sensitive to the kinetic isotope effect.
Free radicals, reactive chemicals that damage our cells, are believed to contribute to cancer development. Antioxidants protect the body from the harmful effects of free radicals by bolstering ...
The free radical theory of aging states that organisms age because cells accumulate free radical damage over time. [1] A free radical is any atom or molecule that has a single unpaired electron in an outer shell. [2] While a few free radicals such as melanin are not chemically reactive, most biologically relevant free radicals are highly ...
The activation of cellular RAGE on endothelium, mononuclear phagocytes, and lymphocytes triggers the generation of free radicals and the expression of inflammatory gene mediators. [28] Such increases in oxidative stress lead to the activation of the transcription factor NF-κB and promote the expression of NF-κB regulated genes that have been ...
Animal-based studies have explored this theory with positive results, but more research is warranted in humans to determine how powerful its preventive effects really are. Coconut water nutrition ...
4. Stress. Stress can lead to overeating, eating high-calorie or high-fat foods, and sleep loss. When you’re stressed, the stress hormone cortisol reduces your brain’s sensitivity to leptin ...
Oxidative stress mechanisms in tissue injury. Free radical toxicity induced by xenobiotics and the subsequent detoxification by cellular enzymes (termination).. Oxidative stress reflects an imbalance between the systemic manifestation of reactive oxygen species and a biological system's ability to readily detoxify the reactive intermediates or to repair the resulting damage. [1]
There is no substantial evidence, however, that dietary polyphenols have an antioxidant effect in vivo. [1] [6] The “deactivation” of oxidant species by polyphenolic antioxidants (POH) is based, with regard to food systems that are deteriorated by peroxyl radicals (R•), on the donation of hydrogen, which interrupts chain reactions: