What are free radicals in nutrition?

Free radicals are oxygen-containing molecules with an uneven number of electrons. The uneven number allows them to easily react with other molecules. Free radicals can cause large chain chemical reactions in your body because they react so easily with other molecules. These reactions are called oxidation.

What are free radicals in simple terms?

Free radicals are atoms or molecules with an odd (unpaired) number of electrons. They can be formed when oxygen interacts with certain molecules. Many free radicals are necessary for life and are used by our body’s cells to kill invading bacteria.

What is a free radical and why are they bad?

Free radicals are unstable molecules that can damage the cells in your body. They often occur as a result of normal metabolic processes, as well as environmental stressors. The body loses its ability to combat their effects as we age. This results in more free radicals, cell damage, and oxidative stress.

What are free radicals quizlet nutrition?

what is a free radical? a highly unstable atom with an unpaired electron on its outermost shell–when a free radical comes in contact with important cells (DNA, cell membranes, LDL’s, and cell proteins) it can kill it or cause it to stop working properly.

How can we reduce free radicals?

Antioxidants are molecules that prevent the oxidation of other molecules. Antioxidants are chemicals that lessen or prevent the effects of free radicals. They donate an electron to free radicals, thereby reducing their reactivity.

What are free radicals produced by?

When cells use oxygen to generate energy, free radicals are created as a consequence of ATP (adenosine triphosphate) production by the mitochondria. These by-products are generally reactive oxygen species (ROS) as well as reactive nitrogen species (RNS) that result from the cellular redox process.