FNN 100 Lecture Notes - Lecture 11: Sickle-Cell Disease, Unpaired Electron, Reactive Oxygen Species

• School: Ryerson University
• Department: Nutrition and Food
• Course: FNN 100
• Professor: Barbara Wendland

Document Summary

Oxidation addition of oxygen to a compound and the removal of an electron. Oxidant a compound that oxidizes other compounds and removes electrons. Can create free radicals (pro-oxidants) in the process (promotes oxidation) A necessary step in many reactions and are constantly being formed during metabolism. If not balanced with antioxidants oxidative stress (imbalance b/w pro-oxidants. Extremely reactive b/c they carry odd # of electrons. Interact with pro, lipids in cell membrane and dna. Formed by environmental factors as well as by reactions in metabolism. All cells are exposed to oxidants: endogenous, exogenous. Pollution, cigarette smoke, alcohol, radiation, high blood sugar, pufas, infections and viruses, intense and prolonged exercise. Donate e- for free radicals, thereby stabilising them and preventing them from doing damage. In foods, it can be destroyed by oxygen, light, heat, and contact with iron and copper cookware. Donates electrons in biochemical reactions making it an antioxidant b/c it protects body from reactive oxygen.