Antioxidant And Free Radical

Every human being must be getting old, but the aging process in which each person is not necessarily the same. There is a slow his aging process, so as to appear more youthful, there is also his aging process occur more rapidly. This process is influenced by various factors such as genetics, environment, lifestyle and the diseases they suffered. Aging is a process of gradual disappearance of the network capability to repair or replace ourselves and maintain the structure and function normally. This process will last as long as we live, so the nutrients they need to slow it also required a continual basis.

Many theories about the aging process, and are quite popular are the free radical theory. This theory is credible as a theory that can explain the occurrence of the aging process. Free radicals are considered as an important cause damage cell function. We may often hear the term antioxidant both in the medical world and in our lives. Antioxidants are substances the body needs to neutralize free radicals and prevent damage caused by free radicals on normal cells, protein, and fat. Antioxidant stabilize free radicals with electron-deficient complement owned by free radicals, and inhibit the formation of a chain reaction of free radicals that can cause oxidative stress.
There are several forms of antioxidants, including vitamins, minerals, and phytochemicals. Various types of antioxidants work together in protecting normal cells and neutralize free radicals. While antioxidants: chemistry is a compound in the sense of giving electrons, but in the sense of biological antioxidants are compounds, which can reduce the negative impact of oxidants (free radical). Thus, antioxidants have the duty to capture the free radicals that enter or are formed in the body, so as not to damage cells in the body.

Antioxidants are classified above:
a. Endogenous antioxidants (antioxidant that already exists in the body): composed of enzymes and other substances in the body such as SOD, glutathione peroxidase, peroxidase, catalase.
b. Exogenous antioxidants (antioxidants obtained from food) such as β-carotene, vitamin E, vitamin C, zinc, and selenium.

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