Free radicals and its far-reaching impact on health

Free radicals are atoms or molecules which contain unpaired electrons that are produced inside our body in various ways. Free radicals damage our cells and cause various diseases. However, antioxidants can prevent cell decay from free radicals.
Some free radicals arise normally during metabolism. Sometimes the body's cells purposefully create them to neutralise viruses and bacteria. However, environmental factors such as pollution, radiation, cigarette smoke and herbicides can also spawn free radicals. Normally, the body can handle free radicals, but if antioxidants are unavailable, or if the free-radical production becomes excessive, damage can occur.
Free radicals contribute to different diseases. Free radicals cause the breakdown or harden the cell membrane. In addition to the cell membrane, other biological molecules are also susceptible to damage. Reaction between free radicals and DNA results in mutation causing life threatening cancer and can adversely affect the cell cycle. Extensive DNA damage accumulates over time and shuts down mitochondria, causing the cells to die and the organism to age (thought to be a process of aging).
Heart disease atherosclerosis, lung disease emphysema are also attributed to free-radical induced oxidation of many of the chemicals making up the body. Again, free radicals contribute to alcohol-induced liver damage, perhaps more than alcohol itself. Hence, this free radical generation process can disrupt all levels of cell function. It is thought to be a basic mechanism of tissue injury and damages us at the cellular level.
Antioxidants are used to protect our body from the unwanted adverse effects of free radicals. Antioxidants are the molecules which can safely interact with free radicals and terminate the chain reaction before vital molecules are damaged. To combat the free radical chain propagation effect, our body uses enzyme as antioxidants. These enzyme scavenge free radicals. The principle micro nutrient (vitamin) antioxidants are vitamin E, vitamin A, and vitamin C. The body cannot manufacture these micro nutrients so they must be supplied in the diet.
Vitamin E, presents in nuts, seeds, vegetable and fish oils, whole grains (wheat germ), fortified cereals, and apricots. Vitamin C is a water soluble vitamin present in citrus fruits and juices, green peppers, cabbage, spinach, broccoli, kale, cantaloupe, kiwi, and strawberries. Vitamin A (retinol) and is present in liver, egg yolk, milk, butter, spinach, carrots, squash, broccoli, yams, tomato, cantaloupe, peaches, and grains.
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The write up is complied by Md Abu Monsur Dinar, Department of Pharmacy, BGC Trust University Bangladesh. E-mail: [email protected]