Free radicals, antioxidants and functional foods: impact on human health

Bejaleelu Boddu; Ventakata Raju Cheedarala; Babu Rao Chandu; Gayathri Budagala

doi:10.47957/ijciar.v7i2.172

Authors

Boddu Bejaleelu Priyadarshini Institute of Pharmaceutical Education and Research, 5th Mile, Pulladigunta, Guntur-522017.Andhra Pradesh, India.
Cheedarala Ventakata Raju Priyadarshini Institute of Pharmaceutical Education and Research, 5th Mile, Pulladigunta, Guntur-522017.Andhra Pradesh, India.
Chandu Babu Rao Priyadarshini Institute of Pharmaceutical Education and Research, 5th Mile, Pulladigunta, Guntur-522017.Andhra Pradesh, India.
Budagala Gayathri Priyadarshini Institute of Pharmaceutical Education and Research, 5th Mile, Pulladigunta, Guntur-522017.Andhra Pradesh, India.

DOI:

https://doi.org/10.47957/ijciar.v7i2.172

Keywords:

Free radicals, antioxidants, oxidative stress, dementia and Alzheimer's disease

Abstract

Free radicals are unstable atoms that can harm cells and have a role in ageing and a number of disorders.In addition to being created by the body naturally, they can also be absorbed from outside sources like cigarette smoke and pollution. Many chronic health issues, including cancer, cataracts, inflammatory and cardiovascular diseases, are partly caused by the damage caused by free radicals. Antioxidants stop radicals from forming, which stops tissue damage caused by free radicals. Our body produces reactive oxygen species (ROS), reactive nitrogen species, and free radicals when it is exposed to varied physiochemical situations, pathological states, or other endogenous systems. Correct physiological function requires a balance between antioxidants and free radicals. Oxidative stress is the result of free radicals surpassing the body's capacity to control them. Because functional foods suppress acetylcholinesterase, they may be able to treat dementia and Alzheimer's disease. Similarly, treatments based on the presence of antioxidants, herbs, and spices may also be beneficial.

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