Oxidative stress
Oxidation is a natural process when the body is producing
energy from fatty acids, or signalling molecules such as the eicosanoids. Since
the travelling of free radicals in the body could lead to potential harm, the
human cells have developed multiple protection mechanisms against the damaging
effects of oxidation. For instance, the presence of antioxidants that inhibit
the accumulation of free radicals, and specific enzyme systems which breaks
down the lipid peroxides into oxygen and water, both being harmless molecules.
However, the protective systems of the human body is limited.
An imbalance
between reactive oxygen species and the organism’s capacity to neutralize and
eliminate the free radicals may lead to accumulation of oxidative damage,
commonly called oxidative stress, which is well known to be potential harmful.
Oxidative stress amplify the oxidative reaction by repressing proteins included
in the oxidative defence, and by depleting cellular storage of antioxidants like
vitamin E and carotenoids. This is the reason why it is so important with daily
intake of foods containing antioxidants, especially for atlets during the
restitution phase. Polyphenols from olive, such as hydroxytyrosol, are very
active and well-documented antioxidants that scavenge reactive oxygen and nitrogen
species in the body.
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