Free radicals are unstable molecules that have lost an electron, are unbalanced and seek to replace the lost electron by randomly attacking nearby molecules and extracting desired electrons. One free radical can damage a million or more molecules in a chain reaction (referred to as radical propagation). Free radicals that exceed the body’s antioxidant stores are the cause of oxidative stress.
Uncontrolled oxidation is very destructive. Oxidation in our body by free radicals is thought to be responsible for extensive muscle damage, premature aging, wrinkling of the skin, hardening of the arteries, stiffening of the joints, formation of cataracts, the initiation of cancer and much more.
We are constantly exposed to free radicals from the air we breathe, water we drink, the food we eat and even exercise. Exercise has numerous benefits such as increasing oxygenation of tissue and improving insulin sensitivity but there is a down side. Every breath we take has us using oxygen to aid in the process of converting carbohydrates, protein, and fats into energy, which in, turn, create unstable oxygen molecules. Exercise uses 12-20 times more oxygen, which ramps up free radical production.
To increase your antioxidant protection, start by rebuilding your diet around green leafy vegetables and dark berries. Because free radicals are generated in different areas or compartments of the body, and because antioxidants vary in their ability to penetrate these compartments, an array of antioxidants is necessary to keep free radicals in check. These protective nutrients work synergistically, patrolling different but overlapping territories within the body.
Vitamin C for example, is water-soluble. It hangs out primarily in the water compartment, or the blood. Vitamin E is fat-soluble, so it stakes out the cell membrane compartment, which consists primarily of fats. Coenzyme Q10 and glutathione positions themselves next to the mitochondrial membranes, where they field the barrage of free radicals that’s released as the mitochondria converts food into energy. Since different antioxidants have different functions you want to make sure you’re getting a broad range rather than just one or two.
Vitamins C, E, glutathione, n-acetyl cystiene, beta-carotene, lycopene, grape seed extract, alpha lipoid acid, CoQ10, selenium, resveratrol, and zinc. These are some of the best and should be taken with meals through out the day.
Larry Betz, CSCS

















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