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Antioxidants, Nutrition and Health

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Food and Nutritional Supplements

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Abstract

Oxygen derived free radicals are produced within the body’s cells by electron transfer reactions usually catalysed by enzymes or transition metal ions, or by ultraviolet or other types of radiation. Afree radical may be defined as any species (atom or molecule) capable of independent existence that contains one or more unpaired electrons. An unpaired electron is one that occupies an atomic or molecular orbital by itself and the presence of these unpaired electrons is often associated with increased chemical reactivity, since electrons have an in-built tendency to associate in pairs. Examples of free radicals include the superoxide radical (O −2 ) formed in all living cells exposed to oxygen, and the highly reactive hydroxyl radical (OH•), produced from superoxide in the presence of hydrogen peroxide and ‘free’ (i. e., not protein-bound) transition metal ions.

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Authors
  1. Anthony Diplock
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Editor information

Editors and Affiliations

  1. Public Health Nutrition Unit Trinity and All Saints, College of the University of Leeds, Leeds, LS18 5HD, UK

    Joan K. Ransley  & Judith K. Donnelly  & 

  2. The Centre for Integrated Medicine Institute for General Practice and Primary Care, University of Sheffield Northern General Hospital, Sheffield, S5 7AU, UK

    Nicholas W. Read

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© 2001 Springer-Verlag Berlin Heidelberg

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Diplock, A. (2001). Antioxidants, Nutrition and Health. In: Ransley, J.K., Donnelly, J.K., Read, N.W. (eds) Food and Nutritional Supplements. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-56623-3_5

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  • DOI: https://doi.org/10.1007/978-3-642-56623-3_5

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-62598-5

  • Online ISBN: 978-3-642-56623-3

  • eBook Packages: Springer Book Archive

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