Serbest Radikaller ve Antioksidan Gıdalarla İnhibisyonu

Serbest radikaller çiftlenmemiş elektron içeren son derece reaktif moleküllerdir. Toksik etkileri olan serbest radikaller nötralize edilmemeleri halinde lipit, protein ve nükleik asitlerle reaksiyona girerek, hücreye zarar vermektedirler. Serbest radikallerin yaşlanma, kalp rahatsızlıkları, katarakt, sepsis (kana mikroorganizma ve toksin karışması), kanser, diyabetik retinopati (diyabet hastalarında rastlanan iltihapsız retina hastalığı) gibi birçok rahatsızlığın etkenleri arasında olduğu düşünülmektedir. Antioksidanlar vücutta özellikle protein, lipit, karbonhidrat ve DNA gibi yapısal ve fonksiyonel moleküllerin zararlanmasını engelleyen, düşük konsantrasyonlarda bile oksidan denen substratlara karşı etkili olan maddelerdir. Antioksidan içeren gıdalar veya gıda destekleri bağışıklık sisteminin fonksiyonlarını düzeltmekte, kanser ve kalp hastalıkları gibi bazı kronik rahatsızlıkların riskini azaltarak daha sağlıklı yaşlanmayı sağlamaktadır.

Anahtar Kelimeler:

Serbest radikal, antioksidan, oksidatif zararlanma

Free Radicals and Their Inhibitions with Antioxidant Foods (Turkish with English Abstract)

Free radicals are very reactive molecules possessing an unpaired electron. The free radicals produced in the body are toxic, and if not neutralized, they react with lipids, proteins, and nucleic acids and damage cellular functions. Free radicals are believed to be involved in the pathological role in aging and several diseases like heart disease, cataract, sepsis, cancer, diabetic retinopathy. Antioxidants which are defined as substances that, at low concentrations relative to the substrate, inhibit the damage to the structural and functional molecules of the body, namely proteins, lipids, carbohydrates and DNA. The antioxidants from food sources or supplements appear to be promising for successful aging by improving immune function, and reducing the risk of several chronic diseases, such as cardiovascular disease and cancer.

Keywords:

Free radical, antioxidant, oxidative damage,

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