Biochemistry of Antioxidants

Biochemistry of Antioxidants

Antioxidants are molecules that can prevent or slow down the damage caused by free radicals in our bodies. Free radicals are unstable molecules that can cause oxidative stress, which is linked to various diseases such as cancer, heart disease, and aging. Antioxidants work by donating an electron to stabilize free radicals, thus preventing them from causing damage to our cells.

Types of Antioxidants

There are two main types of antioxidants: endogenous antioxidants, which are produced by our bodies, and exogenous antioxidants, which we get from our diet. Endogenous antioxidants include enzymes like superoxide dismutase and catalase, as well as molecules like glutathione. Exogenous antioxidants include vitamins like vitamin C and E, minerals like selenium, and phytochemicals found in fruits and vegetables.

Mechanism of Action

Antioxidants work through various mechanisms to neutralize free radicals. Some antioxidants can directly scavenge free radicals by donating an electron to stabilize them. Others can chelate metals that promote the production of free radicals. Additionally, some antioxidants can upregulate the expression of endogenous antioxidant enzymes, enhancing our body’s natural defense mechanisms against oxidative stress.

Health Benefits

Consuming a diet rich in antioxidants has been associated with numerous health benefits. Antioxidants can help reduce inflammation, improve immune function, and protect against chronic diseases. They have also been shown to have anti-aging effects and can promote overall well-being. However, it is important to note that consuming antioxidants in excessive amounts can have negative effects, so it is best to obtain them from a balanced diet rather than supplements.