Antioxidants that inhibit oxidation are stable molecules produced by the host or from the dietary sources.
Free radicals are highly reactive and unstable atoms with a single electron on the outermost ring. To become stable, free radicals intercept or donate an electron from stable atoms, leading to a chain reaction that can not be stopped until all electrons on the outermost ring are paired or inhibited by antioxidants.
Oxidative stress is a result of overexpression of free radicals compared to low levels of antioxidants in the body. Over time, oxidative stress induces protein, lipid, and cellular damage, leading to cells injury and death that facilitate the onset of chronic diseases, including CVD and cancer.
However, free radicals at a moderate level are necessary for the body function, including maintaining the blood vessels in the regulation of relaxation and constriction.
Some diseases associated with free radicals are
Free radical-induced oxidative stress causes alteration of DNA, leading to the possible development of cancer.
Researchers found that free radicals generated during oxidated stress through a series of interacting pathways in cardiac myocytes and endothelial cells can lead to the increased post-ischemic heart and post-ischemic injury.
Diabetes mellitus reduced the ability of the body to regulate peroxide and transition metal metabolism that result in the establishment of the disease-induced longer-term complications such as atherosclerosis, kidney, and nerve damage as well as blindness.
Betaxanthins are Phytochemicals in the class of red and yellow indole-derived pigments, belongings to the group of Betalains, found abundantly in beets, Sicilian prickly pear, etc.
On finding a natural compound for the treatment of diseases associated with oxidative stress, researchers examined the betaxanthins antioxidant capacity in Stenocereus pruinosus over a range of pH.
Based on the chemical analysis, the stability of betaxanthins was found to represent 89% of total betalains in yellow pitayas.
More precisely, the Maximum stability betaxanthins were observed at pH6.6, and addition of ascorbic acid increased the half-life 1.8 times.
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Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it’s news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
(1) Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food by Rodríguez-Sánchez JA1, Cruz Y Victoria MT2, Barragán-Huerta BE. (PubMed)