Perhaps not only myself, nor our generation, nor the world, but individuals and societies throughout history (Ancient Egyptians, Greeks and the Romans) have maintained an obsession with beauty, part of which has fixated on the preservation of youth (shout out to Leo DiCap). The 1992 satirical black comedy fantasy film “Death Becomes Her” tracks two narcissists, Madeline and Helen, in their attempts to stay forever young (and beautiful) by ingesting a potion promising eternal life and everlasting youth. I won’t get into what ensues, but it is a bloody funny watch.
In recent years there has been increasing interest in “free radical chemistry” / reactive oxygen species (ROS) which promises “a new age” in health, disease management, and prevention of ageing. For promulgators behind cosmetic surgery and high maintenance beauty regimes, there may be a much simpler solution to outward radiance, which basically boils down to doing what your mum always told you to do – don’t smoke, and eat your vegetables! The benefits to combatting free radicals however are much more than aesthetics.
Free Radicals
A large part of health is about balance. This includes oxygen which left unbridled (hyperbole) = oxidation (this is simply where oxygen comes into contact with another substance – think rust, or brown apples).
Chemistry lesson: atoms, (such as oxygen, hydrogen and nitrogen) are the smallest units of matter and are made up of different subatomic particles including: protons, electrons and neutrons. Protons and neutrons are in the atomic nuclei and electrons orbit the nucleus. These orbiting electrons are normally in pairs.
Molecules are made up of different atoms bonded together (i.e. one oxygen atom and two hydrogen atoms = water molecule H2O OR two oxygen atoms together = O2).
Atoms make up molecules, and many different kinds of molecules make up functioning cells.
When an atom or molecule has an unpaired electron, it is known as a free radical, which are reactive. Perhaps a fitting way to describe a free radical is as akin to your most unstable friend. Something within the free radical’s inherent structure means it is on project destruction, wreaking havoc on others around it, indiscriminately attacking DNA, tissue, or proteins causing cell damage and all hosts of other problems. The fact this destruction stems from incompleteness (a lost electron preventing a steady and balanced orbit), is quite poetic.
Atoms with a full outer shell of electrons are stable, as are molecules with all of their respective electrons. Free radicals on the other hand, are looking to make up for their lacking number of electrons and react quickly with other atoms or molecules. When oxygen molecules (O2) split into single atoms with unpaired electrons, they turn into free radicals looking for other atoms or molecules to bond to. If this process continues without being stemmed, it leads to oxidative stress (the imbalance between free radical production and antioxidant defence).
Free radicals / ROS have been found to be connected to an increasing number of diseases and disorders: to all inflammatory diseases (such as arthritis), ischemic diseases (heart diseases, stroke), neurological disorders (Alzheimer’s, Parkinson’s, muscular dystrophy), alcoholism, smoking-related diseases, and more. Not only this, but the process is thought to contribute to ageing.
Once a free radical is formed, it continues reacting and creating more free radicals as the outcome. The free radical production line is thus relentless in its continuity, meaning the body is in a constant battle against disease, and ageing. Reducing free radicals or decreasing the rate of production is therefore thought to act preventatively against both of these evils. It is only when a free radical finds or reacts with another free radical that they are effectively cancelled out.
What can we do?
Free radicals are not just the result of normal metabolic processes in our bodies, but come from external sources as well, such as: air pollutants, industrial chemicals, and some drugs/pesticides.
Some of the causes of free radicals (i.e. pollution) therefore cannot be readily controlled by the average citizen, we do however have control over our lifestyle and diet choices.
Those with a sweet tooth for example, may be causing increased oxidation, and oxidative stress, since this is linked to excessive glucose consumption. Similarly, some vegetable oils are believed to create free radicals, particularly when heated and reheated (i.e. fried food – I know, no one is as upset as I am about the loss of fried chicken). We also know, and are always being told, that we should be consuming enough fruit and vegetables, which when containing antioxidants, are meant to help reduce oxidative stress.
Whilst it is not as simple as saying “antioxidants are our rescuers”, antioxidant defence has been shown to control free radical damage. Antioxidants assist by donating an electron to the free radical to stabilise it. Some antioxidants are produced naturally within our bodies, and others are found in our diet. Studies include reviewing the levels of antioxidants in vegetables such as potatoes, spinach, tomatoes and legumes; fruits; and green and black teas.
Vitamin C’s antioxidative effects enhance the immune response and accelerate detoxification of liver enzymes. Vitamin E is also an important antioxidant, stimulating the immune system, increasing humoral antibody protection, resisting bacterial infections, and inhibiting mutagen formation. Thousands of chemicals can act as antioxidants. Just think about all the foods you would normally consider healthy. Be aware – the antioxidant theory for preventing ageing also means business (in the form of sale of antioxidant supplements). Supplements are most likely not healthy and not as good as going to the source - which is also cheaper than signing up to a financially crippling supplement subscription (just make sure to wash the pesticides off those carrots – we live in a Brave New World).
The bottom line
Free radicals, whether naturally occurring, or from our environment cause damage inside of our bodies. Ongoing and long-term damage has been found to contribute to diseases, poor health and ageing. Antioxidants are best found in natural food sources, and can help prevent the effects of free radicals running rampant inside of us. If in doubt on what to eat, think “least amount of intervention since the item was created”. If it’s been deep fried to s**t, it probably ain’t good for ya! (Does that mean I am going to stop having deep-fried chicken? TBC.)