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Reducing Radical Reagent Reactions
Reducing Radical Reagent Reactions
"Consumption of plants and/or algae"
Yumm ..
Peroxyl radicals are essential reagents in the oxidation steps of the
maillard reaction leading to generation of advanced glycation end
products.
Spiteller G
Ann N Y Acad Sci 2008 Apr.:128-33.
Polyunsaturated fatty acids (PUFAs) are incorporated in all membranes
of mammalian and plant cells and are extremely sensitive to oxygen.
This property is used in nature to respond to any changes in cell
membrane structure.
In the first step of a response, lipid hydroperoxide molecules are
generated.
An increasing impact switches the enzymatic reaction to a nonenzymatic
one by generation of lipid peroxyl radicals, which attack sugars by
oxidation. In the course of these reactions, hydrogen peroxyl radicals
are generated, resembling lipid peroxyl radicals in their reactivity.
The reactions induced by these radicals are not under genetic control,
they attack nearly all types of biological molecules (such as
proteins, lipids, and sugars), and are responsible for the deleterious
cell alterations in aging and age-related diseases (such as diabetes,
Alzheimer's disease, or atherosclerosis) and probably also in
autoimmune diseases, which involve sugars at the cell membranes.
Lipid peroxidation processes are induced by heating fats, meat, and
other nutritional products.
The oxidation products generated by consumption of heated food cause
damage of mammalian cells.
The deleterious reactions can be partly reduced by consumption of
plants and/or algae.
These contain, among other well-known antioxidants, furan fatty acids,
which are important scavengers of peroxyl radicals.
Annals of the New York Academy of Sciences [Ann N Y Acad Sci]
--------------------------------------------------------------------------------
Who loves ya.
Tom
Jesus Was A Vegetarian!
http :// tinyurl,com /2r2nkh
Man Is A Herbivore!
http :// tinyurl,com /a3cc3
DEAD PEOPLE WALKING
http :// tinyurl,com /zk9fk
"Consumption of plants and/or algae"
Yumm ..
Peroxyl radicals are essential reagents in the oxidation steps of the
maillard reaction leading to generation of advanced glycation end
products.
Spiteller G
Ann N Y Acad Sci 2008 Apr.:128-33.
Polyunsaturated fatty acids (PUFAs) are incorporated in all membranes
of mammalian and plant cells and are extremely sensitive to oxygen.
This property is used in nature to respond to any changes in cell
membrane structure.
In the first step of a response, lipid hydroperoxide molecules are
generated.
An increasing impact switches the enzymatic reaction to a nonenzymatic
one by generation of lipid peroxyl radicals, which attack sugars by
oxidation. In the course of these reactions, hydrogen peroxyl radicals
are generated, resembling lipid peroxyl radicals in their reactivity.
The reactions induced by these radicals are not under genetic control,
they attack nearly all types of biological molecules (such as
proteins, lipids, and sugars), and are responsible for the deleterious
cell alterations in aging and age-related diseases (such as diabetes,
Alzheimer's disease, or atherosclerosis) and probably also in
autoimmune diseases, which involve sugars at the cell membranes.
Lipid peroxidation processes are induced by heating fats, meat, and
other nutritional products.
The oxidation products generated by consumption of heated food cause
damage of mammalian cells.
The deleterious reactions can be partly reduced by consumption of
plants and/or algae.
These contain, among other well-known antioxidants, furan fatty acids,
which are important scavengers of peroxyl radicals.
Annals of the New York Academy of Sciences [Ann N Y Acad Sci]
--------------------------------------------------------------------------------
Who loves ya.
Tom
Jesus Was A Vegetarian!
http :// tinyurl,com /2r2nkh
Man Is A Herbivore!
http :// tinyurl,com /a3cc3
DEAD PEOPLE WALKING
http :// tinyurl,com /zk9fk
