Antioxidants protect our cells
Free radicals are at the beginning of many health problems. They attack our cells and can render them inoperable. The more cells of an organ are damaged in this way, the worse it is for the organ in question. Diseases occur. Cell damage by free radicals can also lead to cell degeneration. Cancer is the result. Antioxidants can protect the cells from free radicals. Which antioxidants protect particularly reliable and in which foods they are contained, read now!
Free radicals attack cells
Free radicals are oxygen-containing molecules that are dangerously unstable because they lack an electron in their chemical structure. They are incomplete. So they are looking for a suitable electron to become complete again.
In this search for a suitable binding partner free radicals are very ruthless and above all very hurried. When a free radical forms, it takes a record-breaking 10-11 seconds (0.00000000001 seconds) to attack any victim.
Aggressively it escapes from the next best intact molecule (eg molecules of the cell membrane, proteins or DNA) the electron it needs. This electron robbery is called oxidation. Since oxidations – as soon as they exceed the bearable extent – burden the body, it is called oxidative stress.
Antioxidants – helpers in greatest need
Only an antioxidant (also called free radical scavenger) can interrupt the chain reactions of the free radicals and thus avert cell damage.
Thus, before the free radicals seize an electron from a cell membrane or from an important body protein, the antioxidants invade and voluntarily release one of their electrons from the free radical. Antioxidants are much easier to deliver their electrons than a cell membrane or DNA does.
In this way, the body cells are protected if sufficient antioxidants are present.
An antioxidant provides two ways to prevent the body’s cells from attacking the free radicals:
Antioxidants voluntarily release electrons to protect cells.
Antioxidants themselves never become a free radical or, after releasing an electron, are instantly restored to their antioxidant form, thus causing an abrupt end to the dangerous chain reaction. If, for example, the antioxidant vitamin E has inactivated a radical, it becomes a free radical in the short term, the so-called vitamin E radical. This, however, can never have any negative effects as it is immediately restored to its original form by Vitamin C so that it can act as an antioxidant again. This regeneration of the vitamin E radical is one of the most important tasks of vitamin C.