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The role of free radicals and antioxidants: how do we know that they are working?
Crit Rev Food Sci Nutr 1995; 35(1-2):21-39CR

Abstract

This review briefly discusses how free radicals are formed and the possible participation of free radicals in disease. The review describes the basic radical reactions and the types of products that are formed from the free-radical reactions of cellular constituents. In many cases, in vivo free-radical oxidation can be detected by measuring products that were derived from radical reactions. Since aerobic organisms generate oxygen-containing free radicals during oxygen metabolism, they carry chemicals and enzymes that reduce the threat posed by these radicals. The more common sources of in vivo free radicals are described in the article as well as the methods used by cells to protect themselves from free-radical damage. Generation of free radicals in vivo also may be the result of exposure to certain chemical agents present in the environment. Many of these agents cause pathologic changes to the exposed tissues and organs by initiating free-radical reactions.

Authors+Show Affiliations

Department of Biochemistry, Wake Forest University Medical Center, Bowman Gray School of Medicine, Winston-Salem, NC 27157, USA.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

7748477

Citation

Thomas, M J.. "The Role of Free Radicals and Antioxidants: How Do We Know That They Are Working?" Critical Reviews in Food Science and Nutrition, vol. 35, no. 1-2, 1995, pp. 21-39.
Thomas MJ. The role of free radicals and antioxidants: how do we know that they are working? Crit Rev Food Sci Nutr. 1995;35(1-2):21-39.
Thomas, M. J. (1995). The role of free radicals and antioxidants: how do we know that they are working? Critical Reviews in Food Science and Nutrition, 35(1-2), pp. 21-39.
Thomas MJ. The Role of Free Radicals and Antioxidants: How Do We Know That They Are Working. Crit Rev Food Sci Nutr. 1995;35(1-2):21-39. PubMed PMID: 7748477.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The role of free radicals and antioxidants: how do we know that they are working? A1 - Thomas,M J, PY - 1995/1/1/pubmed PY - 1995/1/1/medline PY - 1995/1/1/entrez SP - 21 EP - 39 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 35 IS - 1-2 N2 - This review briefly discusses how free radicals are formed and the possible participation of free radicals in disease. The review describes the basic radical reactions and the types of products that are formed from the free-radical reactions of cellular constituents. In many cases, in vivo free-radical oxidation can be detected by measuring products that were derived from radical reactions. Since aerobic organisms generate oxygen-containing free radicals during oxygen metabolism, they carry chemicals and enzymes that reduce the threat posed by these radicals. The more common sources of in vivo free radicals are described in the article as well as the methods used by cells to protect themselves from free-radical damage. Generation of free radicals in vivo also may be the result of exposure to certain chemical agents present in the environment. Many of these agents cause pathologic changes to the exposed tissues and organs by initiating free-radical reactions. SN - 1040-8398 UR - https://www.unboundmedicine.com/medline/citation/7748477/The_role_of_free_radicals_and_antioxidants:_how_do_we_know_that_they_are_working L2 - http://www.tandfonline.com/doi/full/10.1080/10408399509527683 DB - PRIME DP - Unbound Medicine ER -