University of st.

Kliment Ohridski Bitola Faculty of Technology and Technical Sciences Veles

THEME: FREE RADICALS

SEMINAR WORK

SUBJECT: ENGLISH FOR NUTRITIONISTS

Professors: Prof.M-r Liljana Markoska Dem. Sandra Neshova Krajcev

made by: Panovski Angel apanovski@hotmail.com

Veles, November 2011

TABLE OF CONTENTS

1. INTRODUCTION ................................................................................. 1 2. FREE RADICALS ............................................................................... 1 2.1 DEFINITION ...................................................................................... 1 2.2 HOW FREE RADICALS ARE FORMED ................................................... 1 2.3 W HAT THE FREE RADICALS DO .......................................................... 2 2.4 DISEASES LINKED TO FREE RADICALS DAMAGE .................................. 5 2.5 SOME OF THE SYMPTOMS EXPERIENCED BY THE FREE RADICALS
DAMAGE

.................................................................................................. 6

3. BENEFITS OF ANTIOXIDANTS ...................................................... 7 4. LITERATURE .................................................................................... 8

Seminar work Free Radicals Abstract: To understand what antioxidants do for the body, we need to understand what Free Radicals are and how they cause damage as there is an ongoing battle in our body between free radicals and antioxidants. We all live in a toxic environment. No matter where we live or how careful we are, we can't avoid environmental toxins. They are in the air we breathe, the food we eat and the water we drink all over the planet.

1. INTRODUCTION
In this seminar work are explained the effects of the free radicals damage. In the second chapter is given a definition, structure and how are they created, what they do to our body followed by a lists of symptoms and diseases. In the third chapter is given a reference of the benefits of the antioxidants as a defense system against the free radical damage.

2. FREE RADICALS
2.1. Definition
The definition of free radicals defines them as unstable and chemically incomplete atoms that tend to steal electrons from other molecules in order to stabilize. Free Radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a chain reaction, like dominoes. Their chief danger comes from the damage they can do when they react with important cellular components such as DNA, or the cell membrane. Cells may function poorly or die if this occurs. Another definition of free radicals mentions that they are purposefully created to neutralize viruses and bacteria, marking these common pathogens to be attacked by antibodies. The radical is free because it is cruising around aggressively looking for a partner. If it grabs a replacement electron from an atom that is part of a healthy cell in our body, then theres damage to that cell. Oxygen is the source of most free radicals so the damage is called oxidation.

2.2. How free radicals are formed

Electrons are part of an atom. They are located at the outer shell of an atom. An atom usually becomes "grounded" or stable when each of the electrons pair up. The existence of a lone or unpaired electron is unnatural and makes an atom a free radical.
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Seminar work Free Radicals

For long, free radicals gave an impression of being the big enemy' when talking about our health, but that is actually not the case in every instance. In truth, free radicals exist naturally inside the body. They are a product of oxidation, a process involved with respiration and other chemical reactions such as metabolism, digestion, energy production and consumption. The more we use oxygen, the more we are likely to produce free radicals. In other words, just the basic actions of living life will create free radicals in your body: Breathing, Digesting food, Exercising, Sunlight---all these and more will create free radicals in your body. In this way of living, it is possible for us to produce more free radicals than what our body can handle.

2.3. What the Free radicals do

Free Radicals cause aging. Virtually every definition of free radicals state that this is the reason behind aging: the development of symptoms related to heart disease, hypertension, stroke and cancer. It has been claimed as the cause of so many health complaints such as headaches, dry skin, high blood pressure, which are all attributes of aging. It may also damage our DNA and disrupt our store of inherited information. Damaged cells replicate themselves without any order which is generally thought to be a precursor to cancer.

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Free radicals attacking healthy cells (illustration)

When the electron is stolen from an invader (e.g. bacteria), the invaders molecular structure is damaged which leads to its death. This is good immune function at work. When there are no invaders left to destroy, free radicals then turn to the only other source for electrons healthy cells. The resulting damage to the death of healthy cells further signals the immune system for additional help. This sets up a continuous autoimmune response which promotes chronic inflammation and tissue damage, commonly referred to as oxidative stress. This directly links free radicals as the cause of fifty and more other major diseases, which include heart disease, rheumatoid arthritis and respiratory diseases. However, people seem to be more familiar and concerned with free radicals aging as it is an important definition of free radicals. This is because signs of free radical damage refer to the signs of aging. Heart disease is acquired with age because of the damage to the fat cells, causing them to be more "sticky" and easier to adhere on the artery walls.

Seminar work Free Radicals

The free radical theory pretty much describes the definition of free radicals. According to the theory, organisms age because of the accumulation of free radicals. Over time, the damage they bring to the body is manifested through symptoms describing common health pains, aches and discomforts. Inevitable free radical aging emphasizes the importance of maintaining sufficient amount of antioxidant rich foods in our diet. It is important to note that free radical damage accumulates with age, just like the discoloration you see when an apple slice is left out in the air. However, exposure to certain elements, which include pollution, cigarette smoke and sunlight, can also increase the formation of free radicals. This is one more reason why smokers need to quit the habit, for the body generates about one quadrillion free radicals per stick. These elements cause damage to the tissues and delicate cell membranes. Chronic overproduction of free radicals by the immune system results in inflammatory-related diseases such as arthritis, arteriosclerosis, heart attack, Type II diabetes, lupus, MS, asthma and inflammatory bowel disease. Its not just the eating of fats that can cause the buildup of fat on the inner walls of arteries, but the fat cells that have been damaged by free radicals. This is called oxidized fat which causes the fat to become more sticky thus enabling the fat to adhere to the artery walls more easily. High blood pressure and stroke may also result because of this. Another sign is the dryness in the skin, causing fine lines and wrinkles.

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2.4. Diseases linked to Free Radicals damage

y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y y

Cancer Heart Disease (Atherosclerosis) Stroke Diabetes Hypertension Cataracts Macular Degeneration Rheumatoid Arthritis Osteoarthritis Allergies Allergic Rhinitis Fibromyalgia Chronic Fatigue Syndrome Sunburns Adult Respiratory Distress Syndrome Gum Disease Autoimmune Diseases Nephritis (Kidney Disease) Lupus Premature Aging And Wrinkling HIV/Aids Congestive Heart Failure Asthma Chronic Lung Disease (Copd) Crohns Disease Ulcerative Colitis Peptic Ulcer Disease Parkinsons Disease Sickle Cell Disease Skin Cancer Leukemia Lymphoma Alzheimers Dementia Attention Deficit Disorder Hepatitis (Liver Disease) Cerebral Trauma Retinopathy Diverticulitis/Colitis Cystic Fibrosis Melasma Psoriasis Radiation Injury Immunodeficiencies Infertility Menstrual Disorders Endometriosis Huntingtons Chorea Behcets Disease Vascular Dementia Peripheral Vascular Disease

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2.5.

Some of the symptoms experienced by free radical damage

y y y y y y y y y y y y y y y y y y y y y y y y y y y y y

Tremor Insomnia Headaches Acid reflux High blood pressure Edema Acne Eczema Dry skin Dry eyes Low energy & fatigue Allergy symptoms Attention Deficit Disorder Bedwetting Constipation Gastro intestinal problems Immune system problems Joint pain Migraines Nerve pain Mood swings Swollen lymph nodes Over-weight conditions Cysts Anxiety Poor circulation Cold sores Hearing loss Stroke symptoms

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3. BENEFITS OF ANTIOXIDANTS
To prevent free radical damage the body has a defense system of antioxidants. Antioxidants are molecules which can safely interact with free radicals and terminate the chain reaction before vital molecules are damaged. Although there are several enzyme systems within the body that scavenge free radicals, the principle micronutrient (vitamin) antioxidants are vitamin E, beta-carotene, and vitamin C. Additionally, selenium, a trace metal that is required for proper function of one of the body's antioxidant enzyme systems is sometimes included in this category. The body cannot manufacture these micronutrients so they must be supplied in the diet.

Vitamin E:

-alpha tocopherol is a fat soluble vitamin present in nuts, seeds,

vegetable and fish oils, whole grains, fortified cereals, and apricots. Current recommended daily allowance (RDA) is 15 IU per day for men and 12 IU per day for women. Vitamin C: Ascorbic acid is a water soluble vitamin present in citrus fruits and juices, green peppers, cabbage, spinach, broccoli, kale, cantaloupe, kiwi, and strawberries. The RDA is 60 mg per day. Intake above 2000 mg may be associated with adverse side effects in some individuals. Beta-carotene is a precursor to vitamin A (retinol)1 and is present in liver, egg yolk, milk, butter, spinach, carrots, squash, broccoli, yams, tomato, cantaloupe, peaches and grains. Because beta-carotene is converted to vitamin A by the body there is no set requirement. Instead the RDA is expressed as retinol equivalents (RE), to clarify the relationship.

Vitamin A has no antioxidant properties and can be quite toxic when taken in excess. 7

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4. LITERATURE
[1] , Rice University, Houston http://www.rice.edu [2] , Antioxidants - health benefits , British Nutrition Foundation

http://www.antioxidants-health-benefits.com [3]

http://www.nutrition.org.uk