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Free Radicals and Antioxidants: A Personal View

Halliwell, Barry·2009·Nutrition Reviews
DOI 10.1111/j.1753-4887.1994.tb01453.x
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Abstract

Free radicals and other oxygen-derived species are constantly generated in vivo, both by "accidents of chemistry" and for specific metabolic purposes. The reactivity of different free radicals varies, but some can cause severe damage to biological molecules, especially to DNA, lipids, and proteins. Antioxidant defense systems scavenge and minimize the formation of oxygen-derived species, but they are not 100% effective. Hence, diet-derived antioxidants may be particularly important in diminishing cumulative oxidative damage and helping us to stay healthier for longer. Repair systems exist to deal with molecules that have been oxidatively damaged. Damage to DNA by hydroxyl radicals appears to occur in all aerobic cells, and might be a significant contributor to the age-dependent development of cancer. Lipid peroxidation probably contributes significantly to the development of atherosclerosis.

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Metadata

Authors
Halliwell, B.
Venue
Nutrition Reviews
Publisher
Oxford University Press (OUP)
Published
2009-04-27
Volume
52
Issue
8
Pages
253-265
ISSN
  • 0029-6643 (ISSN-L)
  • 1753-4887
DOI
10.1111/j.1753-4887.1994.tb01453.x
OpenAlex
W1976911231
Cited by
1,077
References
10
FWCI
38.50
Type
journal article
Language
en
Open access
closed

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