What are free radicals?

Free radicals are generated when our body converts food sources into energy. The scientific definition of "Free radicals" in any atom or molecule that has one or more unpaired electrons. Electrons are normally paired up for stability, hence the molecule with an unpaired electron is highly unstable. It would then seek another electron to regain its stability. Thus free radicals tend to react with other adjacent molecules in an attempt to "steal" an extra electron.

No wonder some people mistake the term "Free Radicals" for that of a terrorist group! In some sense, this is an accurate description as when there are too many free radicals in our body, they terrorise our cells, causing damage and interfering with normal cell function.

In the body, free radicals are formed as by-products of oxidation. Other sources of free radicals are from environmental pollution, cigarette smoke, alcoholic drinks, ultra-violet light, physical and emotional stress and high intake of saturated fat.

The danger arises when there is an "overload" of free radicals in the body. In order to stop free radicals in their track, our body has its own arsenal of antioxidant enzymes and the antioxidant nutrients from the food we eat. Antioxidants neutralise free radicals by supplying missing electrons or removing an extra one to restore stability.

However, our modern-day lifestyle, polluted environment and poor dietary habits are very much to be blamed for the over-abundance of free radical production in our system leading to myriad chronic degenerative diseases. Thus, we need to maintain adequate levels of vital nutrients and live a healthy life.

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