American Journal of Engineering and Applied Sciences

One Can Slow Down the Aging through Antioxidants

Raffaella Aversa, Relly Victoria V. Petrescu, Antonio Apicella and Florian Ion T. Petrescu

DOI : 10.3844/ajeassp.2016.1112.1126

American Journal of Engineering and Applied Sciences

Volume 9, Issue 4

Pages 1112-1126

Abstract

Free radicals are natural nanoparticles which are doing their part well defined in the human cell, but then they must be annihilated or eliminated to not destroy the cell or another part of our body. It has been shown that residual free radicals in the body are responsible for the aging. The role to annihilate them is ful-filled by the antioxidants. Antioxidants are a group of compounds produced by the organism or that occur naturally in many foods. Antioxidants work together in the human body to maintain health and vigor, especially during the last decades of life. They do this by protecting us from harm caused by free radicals that can destroy skin and tissues healthy cells of the organism. Antioxidants are chemical compounds with many and varied applications. Naturally present in our diet, through fruits, vegetables, tea or red wine, they are recognized to be good for health. In fact, antioxidants protect our body's proteins and nucleic acids from oxidation. In the industry, antioxidants are also used as food additives to increase the shelf life of food. They are also present in the packaging or the wheels of cars because they prevent synthetic materials from becoming crumbly and brittle. Finally, in the cosmetics industry, creams containing antioxidants are known for their anti-aging properties. An antioxidant is a molecule that decreases or prevents the oxidation of other chemicals. Oxidation is part of an oxidation-reduction reaction that transfers electrons from a substance to an oxidizing agent. This reaction can produce radicals that cause destructive chain reactions. However, whatever the field of application, the unstable nature of antioxidants is a problem: The molecules degrade rapidly and have a particularly limited power of action over time.

Copyright

© 2016 Raffaella Aversa, Relly Victoria V. Petrescu, Antonio Apicella and Florian Ion T. Petrescu. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.