Free radicals may favor diseases such as cancer and Alzheimer
Understand the problems that free radicals can cause to health and how to reduce their negative effects.
Free radical theory was developed by Dr. Denham Harman in 1956 and one of the main followers was Dr.Linus Pauling. I would first of all share that Linus Pauling was born on 2/28/1901 and passed away on 8/19/1994, 93 years old and two Nobel prizes, among many awards received.
Denham Harman was born on 2/14/1916 and died on 11/25/2014 at the age of 98, retired from research in 2010 at age 94, among many awards he was nominated for the Nobel Prize for 6 times. Not bad for those born at the beginning of the century, has their knowledge had anything to do with their longevity? In a simple way we call any free radical any atom or molecule whose outer electron layer has an odd number of electrons. pairing electrons gives it reactivity, molecules and atoms with normal behavior have their external electrical part neutral, balanced, that is, paired and so are not reactive or dangerous. There are many different types of free radicals depending on the atom or molecule that formed it and so they will act in different parts of our body.
These reactive agents can cause diseases and are usually derived from the metabolism of oxygen m, from our own breathing, so we usually call ROS or ERMO, reactive oxygen species. Although dangerous they are part of the normal biochemistry of the body and also have beneficial defense functions against invaders such as fungi, viruses and bacteria. The risk is when that amount of ROS is increased.
Our body has defenses against excess free radicals, but times is not enough and from this imbalance of excess free radicals begin attacks against our cells causing destruction and emergence of diseases.
This is why Denham Harman's theory believes that aging could be secondary to the oxidative stress of free radicals.
More than 50 diseases may be involved with the harmful effects of free radicals like Parkinson's, cataract , some types of cancer, senile disease, Alzheimer's, macular degeneration, myocardial infarction, strokes (strokes) among others, even the senile spots (lipofuscin) that we see in our skin have free radical involvement. , where do we have antioxidants to neutralize or reduce free radicals? We have, for example, pepper that has an extremely effective carotenoid against oxygen-free radicals nio singlet. Flavonoids are also good antioxidants or anti-free radicals (Ros), are present in honey, pollen, propolis and lemon juice, among others. The anthocyanins present in the strawberry, cranberry, blueberry, red bark, red apples, red wine, carrot, pomegranate, purple cabbage, show neutralizing the hydroxyl radical.
Plants containing quercetin present in ginkgo biloba reduces hydrogen peroxide ROS) in brain neurons.
Important antioxidant Coenzyme Q10 is present in sardines and other fish, preferably in lean meats, in cereals such as corn, wheat and rice, preferably whole.
Vitamins C, E, A , Beta carotene minerals such as selenium, zinc also has important effect against excess free radicals. Brussels sprouts and cabbages are excellent free radical scavengers in general.
A 5-year study by Dr. Hertog from 1985 to 1990 with 805 men between the ages of 65 and 84 showed a lower risk of death from coronary disease in people with a higher consumption of flavonoids such as tea, onions and apples, published in a major medical journal, Lancet 342 in 1993.
In 1982 the American National Research Council reported to the American National Cancer Institute the obvious link between food and cancer, and some showed a preventive effect such as flavonoids and anthocyanins.
In short we can not avoid the presence of free radicals in our modern world due to pollution, pesticides, stress, toxic metals in the water, deodorant, toothpaste, bullet, saltiness, soda, even in lipstick. So let's think about eating better to reduce the presence and the effect of all of this and try to live longer and with quality of life, and who knows how to work until age 94 and live well until the age of 98 like Dr. Denham or even more.
The beginning of diet is followed by a certain amount of anguish or apprehension. Over the past few years, diets have become synonymous with deprivation and restriction. It is as if suddenly all the favorite foods are exchanged for lettuce. At this moment, all they all want to know is when they can leave the diet and have the day off or "day of trash.
1. Sugar addicts? In a way yes, because it affects the brain chemical messengers serotonin (which gives sense of well-being) and dopamine (reward). The effect is not the same as that caused by drugs, but it can, rather, "mess up" the brain and body and "vitiate" and can lead to binge eating. 2. Losing control of the amount ingested or being grumpy when not eating a sweetmeat are some of the symptoms of excess or lack of sugar, a reflection of imbalance in brain chemistry.