FOOD20003 Lecture Notes - Lecture 33: Vitamin A, Low-Density Lipoprotein, Magnetic Core

• School: University of Melbourne
• Department: Food Science
• Course: FOOD20003
• Professor: All

Document Summary

Antioxidants are reducing agents: includes vitamins, minerals, and phytochemicals, role in preventing oxidation of biomolecules in the body and thus may assist in the prevention of chronic disease. Free radicals = highly unstable chemical entities due to unpaired electron(s) that are highly reactive, therefore damaging reaction towards biomolecules. Produced by normal metabolic processes (i. e. cellular respiration) Also introduced into or produced by the body by exposure to environmental factors (uv, pollution) or smoking, injury and taking some medications. Oxidative stress refers to the state of the body in which its antioxidant defence against oxidants (free radicals, reactive oxygens etc) is overwhelmed (diseases) or inadequate (poor diet) Antioxidants scavenge free radicals thus protects against oxidative stress: cognitive performance (i. e. dementia, aging, some cancers, cvd, inflammatory aliments (arthritis) ^may be protected with antioxidants as these diseases are linked to the body oxidative stress. Inhibiting oxidative enzyme activity: i. e. those involved in inflammatory processes, cytochrome oxidases in mitochondria repairing oxidative damage.