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The Science of Free Radicals and Antioxidants

According to a report in the Journal of Agricultural and Food Chemistry, the number of publications on antioxidants and oxidative stress quadrupled in the past decade.(1) The interest is phenomenal and continues to be a subject of hot debate in the scientific world. While quite a complex and technical subject, antioxidants and free radicals hold the attention of a large segment of the general public; particularly interested are the baby boomers, who are always seeking solutions to the ever threatening processes of aging. As of now, squelching free radicals seems to be the best solution to slowing this "age-old" problem.

A History of Free Radicals

Although Dr. Denham Harman introduced the idea of free radicals and their aging effects in the mid 1950s, it wasn't until 1968 that his theory caught the attention of the American public. Durk Pearson, a graduate in physics from MIT, and his wife, Sandy Shaw, with a biochemistry degree from the University of California, Los Angeles, were invited as guests on the then-popular Merv Griffin Show. Both guests spoke of Harman's theory and told Americans they could take actions to slow the aging process. After their second visit to the show, Durk and Sandy received over 100,000 letters asking them health questions. Their visit is recorded as the most popular appearance ever recorded for a talk show.(2)

Later, in 1982, the Pearsons again burst into the public spotlight with their best seller, Life Extension: A Practical Scientitic Approach, and then again in 1984 with another best seller, The Life Extension Companion. Both books were years ahead of their time, suggesting such remedies as green tea to inhibit cancer, vitamin E and low doses of aspirin to help fight heart attacks, the supplement choline to improve cognitive abilities, and a myriad of other ideas that the medical community is now beginning to practice, even though their initial response was one of intense skepticism.

As research on the theory of free radicals and aging continues, their reality becomes more convincing to the world and to the scientific community. New terms like "oxidative stress," "ORAC," and "free radical" become more common in daily conversations about slowing the effects of aging. The most popular definition for a free radical is an unstable oxygen molecule. But what exactly does that mean? And how do these imbalanced molecules negatively impact our health?

Chemistry 101

Scientists agree that free radicals are molecules consisting of atoms. Atoms are constructed of a nucleus, or a center, which consists of a number of positively charged protons. The atom will have the same number of electrons, with negative charges in specific orbits, spinning around the nucleus. Atoms seek to maintain this constant balance.

The electrons of an atom are always paired in their orbits. The movement of the negatively charged electrons creates a magnetic field. The direction of movement in their orbit determines whether the north magnetic pole of the atom is "up" or "down." The paired electrons have opposite polarities, one up and the other down, as they spin in their orbits. Their opposite polarities cancel each other out and maintain the magnetic balance and the stability of the atom.

An atom will do whatever it takes to stay balanced. An atom may give up or seek to take or share an electron with another atom to maintain equilibrium. Once bonded and stable, the atoms will not normally split. However, when an outside influence causes a split to occur, it creates an atom with a missing electron and is called a free radical.

For a brief moment, this unstable atom frantically seeks out another electron by attacking other atoms to regain magnetic balance. When the attacked atom loses its electron, it becomes a free radical and seeks balance. Thus a chain reaction is created that causes a cascade of free radicals that result in cellular damage. Radiation is a prime example of rays knocking electrons out of their orbiting pairs, thus producing free radicals. This is why excessive x-rays are harmful to the body.

A Positive View of Free Radicals

Free radicals in appropriate amounts, however, are not harmful. They are a result of cellular metabolism and the production of energy. Also, a certain number of free radicals are required by the white blood cells to fight off invading bacteria. In addition to their direct effect on the bacteria, free radicals are believed to regulate inflammation by modulating the activity of infection-fighting cells and their chemicals. Free radicals also affect the strength of blood vessels, and they may manage histamine release from mast cells, which rid the body of invading allergens. In other words, free radicals may act as messenger substances to activate and monitor defenses that protect the body.(3) It is only when they become too numerous that a negative cascade occurs. Whether a free radical has a positive or negative effect depends on their number and other various conditions, including the pH of the body."

The Negative Effects of a Molecule Gone Bad

In the process of trying to regain stability, free radicals cause a condition called oxidation, which turns fatty acids that are in cell membranes and stored body fat rancid. This is believed to be a key process in atherosclerosis, or hardening of the arteries. Cholesterol usually enters the veins as a vascular repair substance. Free radicals bring about molecular changes that turn cholesterol into the unhealthy substance known to promote cardiovascular disease. The process is similar to the process that occurs when metal rusts. In a literal sense, oxidation is the body rusting.

Another serious negative effect of free radicals is that they damage DNA in the nucleus of cells. This damage prevents the DNA from replicating properly. Under normal conditions, cells divide and possess the same genetic information that was encoded on the DNA of the original cell. The results are two daughter cells, exactly like the original. Free radicals damage the DNA so that the new cells do not carry the exact same genetic codes as the original cell. This may lead to cell mutation, cell death, or in many instances, to excessive and rapid division.

Free radicals may interfere with the proper balance of prostaglandins, which are cell hormones that mediate inflammation and a number of other processes.(5)

Excessive amounts of free radicals may initiate a large number of negative actions in the body that lead to premature aging, wrinkles and skin discoloration, arthritic pain and inflammation, phlebitis, leg and ankle swelling, and diabetic complications. They are also shown to increase the risk of cancer.(6)

Protein synthesis is interrupted because of free radicals. They cause proteins to become cross-linked with sugars, a major aging factor called glycation; this causes skin wrinkles and a number of other health problems, including many of the debilitating symptoms associated with diabetes. Free radicals cause body tissues to become less pliable. As a result of free radicals, body cells drown in lipofuscin, an age pigment that prevents the cell from functioning, resulting in cell death and pigment discoloration. Free radicals cause stiffness, poor circulation, and are implicated in a number of chronic diseases. (7)

Drs. Elmer Cranton and James Frackelton, in an article entitled "Free Radical Pathology in Age Related Diseases" published in the Journal of Holistic Medicine (1984) states, "When free radicals in living tissues exceed safe levels, the result is cell destruction, malignant mutation, tumor growth, damage to enzymes and inflammations, which manifest clinically as age-related, chronic degenerative diseases. Each uncontrolled free radical has the potential to multiply a million-fold."(8)

Free Radicals and Inflammation: Major Components of Disease

As we continue to learn more about free radicals and their damaging effects, science is making another groundbreaking discovery-a major cause of chronic diseases is inflammation. While the connection was obvious with diseases such as arthritis and asthma, it was a surprising find that heart disease, diabetes, Alzheimer's, and cancer were all directly initiated or influenced by long-term, low-grade inflammation.(9)

This fact brings us to an interesting point of controversy-which comes first, free radical damage or inflammation? Do the free radicals cause the inflammation, or does inflammation produce free radicals? Scientists have differing opinions. However, one sure fact is explained by James Joseph, chief of the neuroscience lab at the Jean Mayer U.S. Department of Agriculture's Human Nutrition Research Center on Aging at Tufts University in Boston: "Inflammation is the evil twin of oxidation. Where you find one you will find the other."(10)

Dr. Robert Youngston, author of The Antioxidant Health Plan, reports in his book that free radicals are probably the cause of inflammation.(11) And preliminary studies show that a pharmaceutical, anti-inflammatory preparation rich in superoxide dismutase (SOD), a well-known free radical squelcher, is both safe and effective for treating various inflammatory lesions.(12)

The Creation of Excessive Free Radicals

Oxidative stress is a condition where excessive free radicals are created in the body, and if not checked, will lead to or will accelerate disease. (13) Diet is a major source of oxidative stress created by free radicals, with processed foods and highly heated oils as the main offenders.(14) In addition, refined or partially hydrogenated oils, margarines, shortening, and foods that contain them also play a key role in excessive free radical production.(15) Another key culprit is the excessive intake of sugar.(16) It comes as little surprise that these are the very foods that most enlightened health practitioners tell us to avoid if we want to improve or maintain good health.

Stephen Byrnes, N.D., adds the following to the list of free radical instigators: "the detoxification of drugs, artificial food colorings and flavorings, smog, preservatives in processed foods, alcohol, cigarette smoke, chlorinated drinking water, pesticides, radiation, cleaning fluids, heavy metals, and assorted chemicals such as solvent traces found in processed food, and aromatic hydrocarbons such as benzene and naphthalene (found in mothballs)."(17) He also states that emotional stress and physical stress from intensive workouts incite free radical chain reactions. He ends his list with pollution and various forms of radiation-including excess sun exposure. They all produce oxidative stress, caused by the creation of millions of damaging free radicals.(18) Luckily, there is a solution to the excess production of these enemies of longevity.

Defenders to the Rescue

Antioxidants are substances that remain stable, even after giving up an electron to a free radical. They have the ability to terminate the chain reactions initiated by free radicals.(19) The body has the amazing ability to produce a number of such substances that protects it from oxidative damage. Antioxidant enzymes such as catalase, superoxide dismutase, and glutathione peroxidase all stop free radical destruction.(20) The liver's detoxification system creates free radicals and also provides antioxidants to stabilize them.

Natural antioxidants that may come as a surprise are cholesterol and uric acid. Granted, these substances are normally viewed as detrimental to health, yet in proper amounts they have a positive function. Cholesterol protects cell membranes against free radical damage until it is overpowered by free radicals and becomes rancid. Uric acid, an end product of exercise, works to reduce oxidative damage caused by the increased intake of oxygen needed during workouts. Dr. Joseph states that antioxidants found in plants are "useful for muscle recovery."(21) Like free radicals, cholesterol and uric acid, normally deemed as harmful, are actually beneficial to the body in correct amounts. It is when oxidative stress creates changes that these substances become harmful.

Another unusual antioxidant is the hormone melatonin. Produced by the pineal gland, melatonin acts as a powerful antioxidant. Melatonin is sold in health food stores as a dietary supplement for the treatment of jet lag and insomnia. It has been shown, however, to be particularly good against free radical damage created by radiation treatments used to destroy cancer cells. (22)

In one European study, high doses of melatonin (20 mg per day) were given to people undergoing radiation therapy. As noted earlier, radiation is a major source of free radical formation. When taking the supplement, common side effects lessened, and the patients were able to rest better at night. At the end of one year, six of the fourteen patients given melatonin with their radiation treatments were still living, compared to just one of the sixteen undergoing radiation therapy alone. These studies also showed that there were fewer negative side effects from radiation therapy in patients taking melatonin.(23) This was at least partially due to melatonin's antioxidant capacity.

Food Sources of Antioxidants

Just as certain foods can produce free radicals, fruits and vegetables are also a major source of antioxidants. Lorelei DiSogra, R.D., director of the National Cancer Institute (NCI) says, "When you see colors on your plate, you know you're doing good things for yourself. You're getting the beneficial compounds from fruits and vegetables that you need to help prevent heart attack, cancer, stroke, and diabetes."(24) The darker the pigments, the healthier the food. Deep, rich colors in food are a good indication that it is filled with protective antioxidants.(25) In most cases, scientists agree that while there are individual vitamins such as vitamins A, C, and E and minerals such as selenium and zinc that act as free radical scavengers, the most effective antioxidants are obtained from foods.

The Modern Dilemma

Foods are the best sources of antioxidants, yet new studies show that produce grown today contains lower amounts of nutrients than foods grown fifty years ago. According to Donald R. Davis, Ph.D., a biochemist at the University of Texas at Austin, the most likely reason for the decrease in nutrients is due to farmers' efforts to increase production. It seems that heavily irrigated and fertilized plants grow faster and bigger, yet the plants' ability to create nutrients does not increase with plant size.(26)

Even though not as nutritious today, plant foods are still deemed the best source of antioxidants. Organic foods are higher in nutrition and antioxidant quotas. Studies show that a variety of antioxidants found in food have a profound effect on slowing the progression of preventing disease. One specific example is reported in the American Journal of Clinical Nutrition, which states that people who increase specific dietary antioxidants, zeaxanthin and beta-cryptoxanthin, both components of the legendary wolfberry, lowered their risk of developing inflammatory polyarthritis. (27)

Dr. James Joseph says, "Plants synthesize a vast array of chemical compounds that aren't involved in their primary metabolism. These are mainly related to the plant's survivability against such things as sunlight, disease, soil problems, and extreme temperatures. And since we have some of the same problems that plants have, the anti-inflammatory and antioxidant effects these chemicals bring are important for us too.”(28)

ORAC and S-ORAC

Testing developed by researchers at Tufts University in Boston identifies foods highest in antioxidants. Two of their tests are known as ORAC and S-ORAC. According to these tests, foods highest in antioxidants include deep purple blueberries, dark reds of wolfberries and raspberries, and dark concord grapes-all foods found in Young Living's NingXia Red. Other antioxidant-rich foods include dark leafy green vegetables, carrots, cherries, tomatoes, green and red peppers, beets, and a number of other colorful foods-all loaded with phytonutrients, including antioxidants. In addition to colorful fruits and vegetables, certain herbs such as turmeric and essential oils from clove, myrrh, coriander, and others are all powerful antioxidants.

Studies at Tufts University show that eating fruits and vegetables high in ORAC value may help slow aging in the body and in the brain. This research showed that when foods reporting high antioxidants are eaten, the levels of antioxidants in blood increase.(29) There are no substitutes for eating (or drinking) your daily quota of fruits and vegetables. The healthiest and longest-lived people all over the world include these protective longevity foods in their diets in ample portions.

Research and interest in antioxidants will continue as we seek answers to modern chronic diseases associated with aging. While still a burgeoning science, there is enough evidence that all people need to take protective measures against the damaging effects of free radicals. First, avoid the major free radical producing toxins listed in this article. Next, all people will do themselves a healthy favor by including a rich supply of colorful, antioxidant foods and drinks in their diets. It seems clear that our choices play a pivotal role in longevity and our quality of life.

Notes:

1. Dejian Huang, et al., “The chemistr Behind Antioxidant Capacity Assays,” Journal of Agricultural and Food Chemistry. 2005, 53, 1841-1856

2. Terri Mitchell, “Antioxidants,” Life Extension Magazine, Aug. 2005

3. Peter H. Proctor, Ph.D., M.D., Edward S. Reynolds, M.D., “Free Radicals and Disease in Man,” Physiological Chemistry and Physics and Medical NMR. 16(1984) 175-195 http://www.nitrone.com/84/84rev.htm

4. Ibid.

5. Proctor, “Free Radicals and Disease in Man.”

6. Cheryl Ashby, C.C.T., “The Super Antioxidant Report,” The Colon Therapists Network. August 18, 2005

7. Leon Chaitow, N.D., D.O., M.R.O., “Antioxidants and Aging,” Health World OnlineDecember 2006, 2000 http://www.healthy.net/scr/article.asp?ID=1236

8. Ibid.

9. Anne Underwood, “Quieting A Body’s Defenses,” Newsweek Summer 2005, 26

10. Ibid.

11. Dr. Robert Youngston, “Free Radicals and Anti-oxidants,” http://www.dsrf.co.uk/Reading_material/Free_radicals/freerads1.htm

12. Peter H. Proctor, “Free Radicals and Disease in Man,” Physiological Chemistry and Physics and Medical NMR 16 (1984) 175-195 http://www.nitrone.com/84/84rev.htm

13. Stephen Byrnes, N.D., “Staying On Top of Oxidative Stress,” http://www.sumeria.net/health/os.html

14.Ibid.

15. Ibid.

16. Ibid.

17. ibid.

18. Ibid.

19. Peter H. Proctor, “Free Radicals and Human Disease,” CRC Handbook of Free Radicals and Antioxidants Vol. 1 (1989) 209-221

20. Chaitow, “Antioxidants and Aging.”

21. Ben Kallen, “The color of health: add these hues to your diet and liver longer and stronger – Active Nutrition,” Men’s Fitness May 2002 http://www.findarticles.com/p/articles/mi_m1608/is_5_18/ai_85011016/print

22. Terri Mitchell, “Antioxidants,” LifeExtension Magazine August 2005 http://www.lef.org/magazine/mag2005/aug2005_report_antiox_01.htm

23. Lissoni P, et al., “Adjuvant therapy with the pineal hormone melatonin in patients with lymph node relapse due to malignant melanoma” J Pineal Res. 1996;21:239-42

24. Anne Underwood, “Eat Your Colors” Health September 2002 http://www.health.com/health/article/0,23414,1057937,00.html

25. Ibid

26. Stacey Collino, “Do Yours Measure Up?” Health August 2005 http://www.health.com/health/article/0,23414,1076393,00.html

27. Pattison DJ, et al., “Dietary beta-cryptoxanthin and inflammatory polyarthritis: results from a population-based prospective study,”Am J Clin Nutr 2005 Aug;82(2):451-5 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=16087992&dopt=Citation

28. Kallen, “The Color of Health”

29. “Can Foods Forestall Aging?” Agriculture Research Magazine February 1999, http://www.ars.usda.gov//AR/archive

Reprinted with permission of Young Living, Lehi, UT 84043
Essential Edge magazine

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