When free radicals attack cells, they can:
- Damage DNA, potentially leading to mutations and cancer.
- Disrupt proteins, contributing to diseases like Alzheimer's.
- Attack lipids, increasing the risk of conditions like atherosclerosis.
Free radicals are highly reactive molecules with unpaired electrons, created during normal metabolic processes and through environmental factors like pollution, smoking, and UV radiation. These molecules can cause damage to cells and DNA, leading to a condition called oxidative stress, which is linked to ageing and chronic diseases like cancer and heart disease.
Free radicals are unstable molecules that seek to stabilise by “stealing” electrons from other molecules, resulting in cellular damage. This damage can affect DNA, proteins, and lipids, contributing to various health conditions.
When free radicals attack cells, they can:
Antioxidants are compounds which neutralise free radicals by donating electrons, preventing cellular damage. Key antioxidants include Vitamin C, Vitamin E, beta-carotene, and flavonoids, found in fruits, vegetables, and whole grains.
Free radicals play a significant role in cellular damage and disease development. However, antioxidants help protect the body by neutralising these harmful molecules. By consuming antioxidant-rich foods and maintaining a healthy lifestyle, we can reduce the effects of oxidative stress and support long-term health.
Free radicals are produced during normal metabolism but are also generated by:
Excessive free radicals can lead to:
