Antioxidants, what is that?

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Antioxidants are defined as compounds that protect cells from the harmful effects of reactive oxygen free radicals when it is associated with disease, these free radicals can originate from the body’s metabolism or other external factors. Antioxidants can significantly slow down or inhibit the oxidation of easily oxidized substances even in low concentrations. Antioxidants are molecules that are able to slow down or prevent the oxidation process of other molecules. Oxidation is a chemical reaction that can produce free radicals, thus triggering a chain reaction that can damage cells. Antioxidants such as thiols or ascorbic acid (vitamin C) end this chain reaction. Most clearly oxidation conditions can cause protein and DNA damage, cancer, aging, and other diseases as well as rust on metals.

These free radicals can be said to be species / something unstable because they have unpaired electrons and look for electron pairs in the macromolecules of living things. Of course free radicals are dangerous, because with unpaired electrons, then in our body he will force to take electrons from our body cells to become pairs or break down cells that are already paired in the body to join with him into free radicals too. The process of merging electrons by free radical compounds requires energy, so if it occurs in large quantities and continuously will make the body’s energy decreases and the body’s processes become reduced too.

Sources of antioxidants

Based on its origin, antioxidants consist of 2 sources, namely antioxidants that come from the body (endogenous) and from outside the body (exogenous). Sometimes the endogenous antioxidant system is not enough to be able to deal with excessive oxidative stress. Oxidative stress is a condition when the antioxidant mechanism is not enough to break down the reactive oxygen species. Therefore, it needs antioxidants from outside (exogenous) to overcome them. In general, antioxidants can be found in vegetables and fruit. Apples and bananas are quite a lot of antioxidants.

Chemical components that act as antioxidants are phenolic and polyphenolic groups. These group compounds are found in nature, especially in plants, and have the ability to capture free radicals. Antioxidants are found in many foods, including vitamin E, vitamin C, and carotenoids. Also in some natural springs such as springs in Saudi Arabia, Germany, Mexico and China, the water contains antioxidants in the form of hydrogen compounds (H2). Hydrogen is an antioxidant with the smallest size among other antioxidants.

Antioxidants are widely used in food supplements and have been studied for the prevention of diseases such as cancer or coronary heart disease. Randomized clinical trials of antioxidant consumption including beta carotene, vitamin E, vitamin C and selenium showed no effect on cancer risk or had an increased risk of cancer. Selenium and H2 ions are antioxidants that are abundant in Zamzam water content. Supplementation with selenium or vitamin E does not reduce the risk of cardiovascular disease. With these examples, oxidative stress can be considered as a cause or consequence of several diseases, stimulating the development of potential antioxidant compound drugs to treat the disease.

To maintain a balanced level of oxidation, living things have a complex system such as glutathione and enzymes (for example: catalase and superoxide dismutase) that are produced internally or can be obtained from intake of vitamin C, vitamin A and vitamin E.

The important thing about antioxidant testing

Antioxidants are expected to be safe in use or non-toxic, effective at low concentrations (0.01-0.02%), available at affordable prices, and resistant to product processing. Antioxidants are important in fighting free radicals, but in excess capacity causing damage cell. In daily life we ​​can measure the antioxidant content with a measurement called an ORP meter. The good antioxidant content has a negative value, the higher the negative value, the greater the antioxidants.

To measure the oxidation or reduction level of a liquid, a measuring device called an ORP meter is used with measurements expressed in mV (milliVolt) scale. A liquid, for example, which has a positive ORP value (+) means that the liquid has been oxidized, and therefore is acidic and contains lots of free radicals (aka NOT GOOD for our bodies).

One example of water that has been oxidized and has a positive ORP value is soda water, which if measured on average shows a range of + 400mV (plus 400 mV). Other examples of water with ORP plus, are tap water and RO / distilled water.

As for the type of liquid that is alkaline, many contain antioxidants (aka GOOD for the body) if measured will have an ORP value in the range of -350mV (minus 350 mV). Examples of fluids with a minus ORP value include oranges, green tea, cod liver oil and natural alkaline water. In the process of testing water that comes from magical springs such as Zamzam water, the ORP value is -400 mV to -1000 mV. The ORP value can be more or less the same as the water processing equipment that produces reduced water or electrolyzed water.

Why does minus ORP mean good?

Can be demonstrated and measured producing Oxidative Reduction Potential (ORP) with a strong negative value. The stronger the negative ORP value (measured in milliVolts) the better the water suppresses oxidation (premature aging due to free radicals). So, with an ORP value of +200 mV to +300 mV in the drinking water we have been drinking, this shows that drinking water is mostly a cause of oxidation and is one of the factors that accelerates the aging process.
Because oxidation is a factor that causes premature aging, water with a negative ORP value is considered good for maintaining good health.

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