The Antioxidant Revolution: An Idea of Longevity

By Prince N. Agbedanu PhD

 

Carbons within food nutrients (carbohydrates, protein, lipids) are stable because they are bonded (held) to hydrogen (by electrons). When food is broken down in your stomach (during digestion), the electrons holding the carbons together within the food are released (food is oxidized). At this time, the carbon becomes unstable and fo

• Language: English
• Publisher: Prince Nii Agbedanu
• Release date: Dec 8, 2022
• ISBN: 9781959642053

Prince N. Agbedanu PhD

Dr. Prince N. Agbedanu is a dedicated Professor of genetics and biochemistry. After years of teaching concepts in these fields, he has developed a passion for communicating the content and understanding of the underlying molecular mechanisms to a wide range of the public in the most relatable form. This oxidation vs free radical production piece focus on clarifying the concept of oxidation, free radical production and the key way to curb their effect and promote cell integrity. His other related upcoming pieces include "The Vegan's Choice, an epigenetic software" and "the natural way to fighting antibiotic resistance".

Book preview

THE

ANTIOXIDANT REVOLUTION

- AN IDEA OF LONGEVITY -

PRINCE N. AGBEDANU, PhD

Text Copyright © 2022 by Prince N. Agbedanu

All rights reserved. No part of this guide may be reproduced in any form without permission in writing from the publisher except in the case of brief quotations embodied in critical articles or reviews.

Legal & Disclaimer

The information contained in this book and its contents are not designed to replace or take the place of any form of medical or professional advice. It is not meant to replace the necessity for independent medical, financial, legal, or other professional advice or services, as may be required. Primarily, the content and information in this book have been provided for educational and entertainment purposes only.

The content and information in this book have been compiled from reliable sources, and it is accurate to the best of the author's knowledge, information, and belief. However, the Author cannot guarantee its accuracy and validity and cannot be held liable for errors and/or omissions. Further, changes are periodically made to this book as and when needed. Where appropriate and/or necessary, you must consult a professional (including but not limited to your doctor, attorney, financial advisor, or such other professional advisor) before using any of the suggested remedies, techniques, or information in this book.

Upon using the contents and information contained in this book, you agree to hold harmless the author from and against any damages, costs, and expenses, including any legal fees potentially resulting from the application of any of the information provided. This disclaimer applies to any loss, damages, or injury caused by the use and application, whether directly or indirectly, of any advice or information presented, whether for breach of contract, tort, negligence, personal injury, criminal intent, or under any other cause of action.

You agree to accept all risks of using the information presented in this book.

You agree that by continuing to read this book, where appropriate and/or necessary, you shall consult a professional (including but not limited to your doctor, attorney, financial advisor, or such other advisor as needed) before using any of the suggested remedies, techniques, or information in this book.

Book Design: Nonon Tech & Design

Table of Contents

PART I:

Introduction

Chapter One: The Process of Oxidation in Nutrition

Oxygen and Food

The Outcomes of Oxidation

Chapter Two: Roles of Free Radicals in Our Body Systems

Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS)

History of Research on Free Radicals

The Action of Free Radicals and their Effect on Cell Health

Mechanism of Cellular Damage by Free Radicals

Effects of Oxidative Stress on the Body

Stabilising and Neutralising oxidative stress

Chapter Three: Introduction to Antioxidants [Vit ADECKSe], Se=selenium:

Dietary recommendations for antioxidants

Chemical Uniqueness of Antioxidants

Chemical Structure of an Antioxidant

Role of Antioxidants

The Importance of the Excess Electrons

Principle of the Antioxidant Way to Living Longer

Phytochemicals

Most Popular Drinks and Foods That are Touted as Rich in Antioxidants and Why:

List of Antioxidants and Food Sources

PART II:

Chapter Four: Molecular Basis of Ageing is the Shortening of DNA During Each Cycle of Replication

Telomerase, location and function

Telomerase in Sex cells but not in Body cells

Telomerase modification to prevent DNA shortening as a measure to improve lifespan

Effects of Antioxidants on lifespan

Conclusion

References

PART I:

Introduction

Oxidation—the chemical reactions involving Oxygen—impact the quality of life in various ways. For example, oxidation of proteins reduces the nutritional values of food. The oxidation process and its outcomes remain highly researched areas in food science and health [1]. Oxidised proteins and the end products of oxidation reactions play integral roles in human health. They irreversibly damage our cellular proteins and promote various diseases due to their potential mutagenic, carcinogenic, and neurotoxic activities in the body [2]. However, this book presents premises that outline the implications of oxidation on life and how these free radicals can be stabilised and neutralised with antioxidants to improve the quality of life.

Therefore, the objective