Free radicals and antioxidants: a personal view.
Free radicals and antioxidants: a personal view.
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DOI：
10.1111/j.1753-4887.1994.tb01453.x
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发表时间：
2009-04
影响因子：
6.1
通讯作者：
B. Halliwell
中科院分区：
文献类型：
--
作者：
B. Halliwell
自由基和其他氧衍生物质在体内不断产生，无论是由于“化学事故”还是出于特定的代谢目的。不同自由基的反应性不同，但有些自由基会对生物分子造成严重损害，特别是对DNA，脂质和蛋白质。抗氧化防御系统抑制并最大限度地减少氧衍生物质的形成，但它们不是100%有效的。因此，饮食来源的抗氧化剂在减少累积的氧化损伤和帮助我们保持更长时间的健康方面可能特别重要。修复系统的存在是为了处理被氧化破坏的分子。羟基自由基对DNA的损伤似乎发生在所有需氧细胞中，并且可能是癌症的年龄依赖性发展的重要贡献者。脂质过氧化可能是动脉粥样硬化的重要原因。
Free radicals and other oxygen-derived species are constantly generated in vivo, both by "accidents of chemistry" and for specific metabolic purposes. The reactivity of different free radicals varies, but some can cause severe damage to biological molecules, especially to DNA, lipids, and proteins. Antioxidant defense systems scavenge and minimize the formation of oxygen-derived species, but they are not 100% effective. Hence, diet-derived antioxidants may be particularly important in diminishing cumulative oxidative damage and helping us to stay healthier for longer. Repair systems exist to deal with molecules that have been oxidatively damaged. Damage to DNA by hydroxyl radicals appears to occur in all aerobic cells, and might be a significant contributor to the age-dependent development of cancer. Lipid peroxidation probably contributes significantly to the development of atherosclerosis.