August
2006
Oxidation and the Negative Antioxidant Effects
Through the process of oxidation, oxygen begins the process of burning glucose and fat to provide energy and heat in the body. Although this is an unavoidable and naturally occurring process which gives our bodies the energy they need; the oxidation process produces a few by-products that have negative effects on our body.
During the process of oxidation, highly reactive by-products called free radicals are produced. These free radicals act on other molecules, turning them into free radicals like themselves, thus disrupting their normal functioning. It’s almost like a virus rapidly spreading. This could eventually lead to massive cell destruction, tissue damage, and even cause degenerative diseases, heart disease, like cancer, Parkinson’s disease, Alzheimer’s disease, rheumatoid arthritis, and atherosclerosis among other negative antioxidant effects.
Oxygen damage to your cells results when there are too many free radicals present inside the body. Researchers conclude that such damage may be partly responsible for the effects of aging and certain diseases.
There are certain substances in food which may play a role in protecting against this damage. Luckily, the human body comes prepared with natural defenses against these harmful free radicals.
Antioxidants are chemical substances found naturally in fruits and vegetables. Antioxidants act on free radicals, pursuing them and neutralizing them in order to stop their negative effect on the body’s healthy cells.
