Free radicals. Food Antioxidants and ORAC

Free radicals. General
A free radical, the theory of Rebecca Gershman (1954), is a molecule or atom that has an unpaired electron in their outer orbits. This electron "single" has a great reactivdad tending to capture another electron or transferred to achieve a stable electron configuration.

Most of the oxidative damage of oxygen radicals is due to mass production of free radicals.

Perhaps the greatest defensive power of human phagocytes is the secretion of oxygen radicals, highly reactive, which not only kill microorganisms and tumor cells but also can have very different effects on normal cells of the individual, their structures and their products.

Free radicals and their chain reactions will provide phagocytes oxidation capacity and destruction of invading microorganisms and cancer cells. However, the release of these radicals have a number of other effects such as cellular aging due to destruction of the mitochondrial DNA lesions in various structures and macromolecules, disturbance of metabolites and, if the damage is difficult to repair, and sometimes may actually takes place in nuclear DNA cell mutagenesis and carcinogenesis.

It has been estimated that in humans each cell receives on average 10,000 daily oxidative impacts, which implies the existence of an entire antioxidant system (enzymatic and non-type enzyme to neutralize these effects.

Among the normal oxygen in the oxidized form (O2), and reduced oxygen to form water (H2O), three intermediate forms:

1) The superoxide radical O2

2) Hydrogen peroxide: H2O2, which is not a radical but can produce them.

3) The hydroxyl radical: OH. Very reactive.

Besides the free radicals that are normally formed in the body, and which are controlled by the enzyme system, environmental pollution, radiation, sunlight, physical overexertion, poor nutrition, prolonged drug treatments, aging and even Emotional stress can enhance the formation of new free radicals that escape the protective enzyme.

In the aging process or when our cells can not get their proper nutrients, the natural production of antioxidant enzymes in the body decreases significantly. This means that free radicals appear out of control. Where in addition to these extremes, joined by other circumstances conducive to the formation of free radicals, can produce great damage in cells, can affect the functionality of them and their reproductive capacity. This will facilitate conditions for some types of diseases and premature aging. These circumstances have come to be called, by some researchers "pathology of free radicals.

Control of free radicals from the body
For the control of these free radicals in the body there are a number of mechanisms "detoxifies"

Antioxidant enzyme
A) Superoxide dismutase (S.O.D.)

B) Catalase (CAT)

C) Glutathione peroxidase (GPx)

D) glutathione reductase (GR)

Non-enzymatic antioxidants
A) Soluble
1) Glutathione

2) ascorbic acid (vitamin C)

3) uric acid

4) Elimination of metal ions

B) Liposolubles
1) Vitamin E (alpha tocopherol)

2) carotenoids (precursors of vitamin A)

Free radicals and nutritional supplements
Vitamin A and C exert their protective antioxidant action on epithelial tissues. Vitamin E is one that is particularly relevant to the conservation of the structures of essential fatty acids. Moreover Selenium is a trace mineral core member of the enzymes catalase, superoxidasas, glutathione peroxidase and superoxide dismutase, indicating its antioxidant power.

Among other antioxidants stress: Melatonin and the polyphenols (a substance in some plant species such as wine, olives, chocolate, tea, soy, nuts, etc.)..

Of course, we all, as stated under the constant oxidation and aging which produces oxygen, but there are groups such as athletes (especially the elite) that subjecting his body to intense exercise must protected from the damaging effects of peroxidized excess free radicals, which occur as a result of its rapid metabolism.

In the most common joint injuries that occur among practitioners of any competitive sport or exercise, the fight against the profusion of free radicals in the affected area has been, since time, one of the objectives locally.

Also, free radicals are profusely in the joints of people suffering from arthritis and rheumatism.

The people, who under any circumstances emotional or physiological enzyme affected the balance of your body, may be prone to oxidant action of free radicals is unabated. Needless to say that the industrialized world with environmental pollution is a factor in our organic degeneration. Add to this drug use (snuff, alcohol, etc..) Protection against free radicals has become a priority need in our health care.

Moreover, as humans get older, their enzymatic capacity is greatly diminished, being attributed to oxidation by free radicals produced some of the most degenerative processes of aging.

All these situations and states point to the need to add nutritional supplements to our diet to combat this oxidation, sometimes rapidly.

If you wish to purchase nutritional supplements go against free radicals: Free radicals. Shop SaludBio

ORAC Free radicals and food
In addition to naturally combat free radical production emphasize the importance of organically grown vegetarian food because of its high capacity to absorb free radicals (ORAC: Oxygen Radical Absorbance Capacity. Absorption capacity of free radicals that have a product or food).

Here are the link to the list of foods with ORAC level that the Department of Agriculture United States has produced.

This study allows to know in detail what some of the foods that are better able to absorb free radicals (ORAC) and therefore we ought to include in our diet.

The test is based on exposure of food to the influence of a fluorescent light in the presence of oxygen free radicals. Usually this light is extinguished quickly, but with the presence of foods exposed to light and free radicals takes longer to extinguish. The higher capacity absorición light lasts longer.

From this list highlight the following foods as food-chile:

Cabbage - Kale: 505

Garlic clove: 474

Spinach: 350

Pumpkin: 328

Brussels sprouts: 280

Alfalfa sprouts: 265

Broccoli in bloom: 254

Beet / Beetroot: 240

Avocado: 223

Red peppers: 202

Baked Beans: 143

Beans (kidney): 131

Onion: 128

Corn: 114

Eggplant: 111

Cauliflower: 110

Chicharo: 107

Pope: 85

Sweet potato-Batata: 84

Cabbage: 84

Lettuce: 75

Soy Tofu: 58

Carrots: 57

Beans: 57

Tomato: 55

Zucchini-Calbacita: 50

Prune: 1,648

Pomegranates: 944

Raisins: 808

Blueberry: 685

Blackberry: 581

Cranberry-Cranberry: 500

Strawberry-Strawberry: 440

Raspberry-Blackberry: 348

Plums: 271

Oranges: 214

Red grapes: 211

Cherry: 191

Kiwi: 174

Pink Grapefruit: 141

Green grapes: 211

Melon: 71

Banana - Banana: 60

Apple: 59

Apricot Apricot: 50

Peach - Peach: 48

Among the main food point to the blueberry, red grapes, pomegranate, cocoa, red wine, nuts and plenty of spices such as marjoram, ginger, oregano, etc..

Once again, the Mediterranean diet is at the head for being an antioxidant diet with an average of 10,500 ORAC ORAC / day, when the minimum requirements are usually around 1.670/día.

Besides this type of natural food is recommended to use special antioxidants such as Fruit juices with a high level Balance ORAC due to a special composition of antioxidants such as Acai fruit, goji, black grapes, pomegranate, elderberry, mangosteen, noni, blueberry , raspberry, black cherry and blackberry.

Moreover, if we want to know if your body is building more free radicals than normal, the HLB blood test lets us know the level of oxidation and aging we are experiencing.

*Automatic Translation