Email   Print

Free radicals for the advanced

EM-X prevent free radicals from doing harm, but what exactly are free radicals?

Free radicals are natural phenomena in our bodies. The generation of energy in our cells causes the release of free radicals, which our immune system then happily uses to eradicate invaders and pathogens. An overproduction of free radicals can have a harmful effect on our bodies, however. Cardiovascular diseases and diabetes are examples of sicknesses that are associated with the production of too many free radicals in the body.

Free radicals are produced during oxidation: the process during which electrons are extracted from molecules. Oxidation occurs through electromagnetic radiation or sunlight, for example, but the best known, and in this case the most relevant, process of oxidation occurs when oxygen in our bodies bonds with other molecules. This constantly happens when we breathe, for example, or when our body breaks down nutrients.

During the oxidation process a stable molecule can lose its natural equilibrium. When an electron is extracted, the amputated molecules – free radicals – attempt to replace the missing electron. They do this by stealing electrons from stable molecules, so that they in turn also become free radicals. During the process it is also possible for molecules to become burdened with an additional electron. They will then attempt to get rid of their superfluous electron elsewhere. In both instances a dangerous chain reaction takes place resulting in a succession of small injuries to the body.

The uncontrolled activities of free radicals – which have come into being through an excess of oxidation – can very rapidly cause a great deal of damage. For example, they can break down proteins in the cell wall thus causing the cell to lose its protective power. They can also perforate the cell wall thus making it easy for bacteria and viruses to enter. They can damage the protective layer around the nucleus of the cell, thereby damaging genetic material. They can undermine the immune system by causing damage to defence cells.

However, there are natural substances that are able to prevent the production of free radicals: anti-oxidants. In layman’s terms they are described as being products and substances that stimulate the immune system, but the greatest use of anti-oxidants is their capacity to prevent oxidation from taking place, thus making it impossible for the production of free radicals to take place. We can also acquire anti-oxidants by way of food. Examples of this are vitamins C and E and flavonoids, which are present in green tea and wine, for example.

There are also a number of anti-oxidants that, to a limited extent, are able to snatch away free radicals once they have been produced. Enzymes such as SOD (superoxide dismutase) and glutathione remove most free radicals from our bodies. These anti-oxidants can provide the amputated molecule, which has consequently become a free radical, with the missing electron or remove the extra electron so that the molecule becomes stable once more.