"Free Radical" Theory of Aging

One of the theories of aging is the "free radical" theory. This postulates that damage caused by free radicals contributes to aging and age‑associated disease. Free radicals are highly reactive molecules with an unpaired electron, which can join to other molecules and destroy cellular compounds.

The majority of free radicals within us are actually produced by chemical reactions during metabolism. However, they can also be derived from our environment (petrol fumes, sunlight, X‑rays, nuclear radiation, chemicals). Too many from external sources will overload the body's ability to deal with them. Fortunately, there are a number of nutrients, and enzymes that we produce from them, which can neutralise these free radicals. These substances are called antioxidants. It is thought that those with higher levels of antioxidants in their cells are able to live a longer and healthier life than those with deficient levels. These same nutrients are of great significance in cancer prevention also, as aging and cancer share many common mechanisms.

The most important antioxidants are as follows:

Vitamin C

has been shown to boost the immune system, reduce cancer rates, protect against cigarette smoke and other pollutants, and improve cardiovascular health.

Vitamin E and Selenium

These nutrients are extremely important in preventing free radical damage to cell membranes, and also protect against the same diseases as does vitamin C.

Carotenes

There are 400 or so carotenes, which all have potent antioxidant effects, particularly against the highly reactive singlet oxygen type of free radical. Research has concentrated on beta‑carotene, but in fact some other carotenes have more powerful antioxidant effects, and are taken up better by the cells. Beta‑carotene is, therefore, better accompanied by mixed carotenes, which are available in some supplements and obviously in the carotene‑rich foods such as green leafy vegetables, carrots etc. Carotenes prevent free radical damage to, and consequent shrinking of, the thymus gland, and therefore improve immune function.

Flavonoids

There are roughly 4000 of these substances known, and they will probably form the most exciting area of nutritional research this century. Flavonoids are powerful antioxidants, but they also seem to have powerful anti‑allergic, antiviral and anti‑cancer activity. They may have significant effects on the treatment of a wide variety of conditions, especially those common to aging. Different flavonoids seem to have affinity for specific tissues; an example is that those in milk thistle are especially active in the liver.

Another example is the flavonoids in Gingko Biloba. They appear to have an affinity for the adrenal and thyroid glands, the central nervous system and the circulatory system. They are therefore known to improve brain function and general circulation. Gingko Biloba can therefore greatly improve the quality of life in the elderly, improving memory, dizziness, tinnitus, lethargy and depression.

Coenzyme Q10 is a powerful antioxidant, and will help slow down the effects of aging for this reason, particularly in relation to heart condition. The other function is to act as an energy trigger in every cell of the body. Mice given Coenzyme Q10 were observed to increase lifespan by 50%, but possibly more importantly, they maintained a glossy coat and remained active until nearly their time of death.

This is not the full story. Good diet, high physical activity, and maintenance of curiosity and enthusiasm for life are very important; but we have no doubt that the substances mentioned above can also help enormously.

To buy any of these products, click this link: www.NationalNutrition.co.uk