About The Antioxidant Revolution: An Idea of Longevity
Carbons within food nutrients (carbohydrates, protein, lipids) are stable because they are bonded (held) to hydrogen (by electrons). When food is broken down in your stomach (during digestion), the electrons holding the carbons together within the food are released (the process is called oxidation of food). As a result, the carbon becomes unstable and forms free radicals. These highly reactive molecules target different organs and cells, damaging the cellular DNA, proteins, and other molecules. Have you wondered about the consequence of DNA damage by free radicals? Does the body have a way to control the excess of free radicals? Can our choices of food aid the body’s ability to optimally fight these free radicals? How ironic is it that your attempt to eat for energy results in the generation of free radicals potentially damaging your body cells?
Do you know your DNA gets shorter every time the cells replicate to make daughter cells? This happens in your body cells because they are generally deficient in special enzymes needed to extend the ends of your DNA. On the other hand, your stem cells have these enzymes in abundance, called telomerase. This enzyme also affects the speed and severity of ageing of our bodies? Learn about these two factors; free radicals and the shortening of DNA; how they affect aging, and how you could counter the actions of the former.
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