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The taste of electrons? Part 2/4: Free radicals

Medical Center, Dr. Michalak Underground Medicine Newsletter ----- ----- -------------------------------------------------- -------------------- The taste of electrons? Part 2: Free radicals

To go to the further consideration of the redox balance in our body is necessary to clarify the term often used in the literature of the manifold, which is FREE RADICAL.

Generally is a molecule that is on the outer shell electron a very chemically active electron. Such a molecule in the body behaves like an elephant in a china shop - where they would not start doing damage. Free radicals can easily oxidize proteins, nucleic acids and lipids of cell membranes. Inactivation of free radicals is therefore a priority of the cells and can occur in two ways. The electron free radical wants to have a pair, so he must either add the missing electron (reduce it) or take an electron overactive elsewhere, or oxidize it.

Free radicals formed in the body in many natural reactions chemicals. So you can say that they are an integral part of life. One of the places where they occur in the body is deliberately fire inflammation, which are produced in large quantities by white blood cells in the to destroy microorganisms. You can not say that they are only bad.

The most constant source of free radicals in the body is burning of hydrogen with oxygen. For each liter of oxygen, which we use to Combustion, 2% is incinerated niepełnemu to free radical oxygen. This is due to the fact that oxygen as the gas is in the form diatomic O2, while in the water molecule there is only one atom oxygen. Combustion of hydrogen in practice so we would first need formed hydrogen peroxide H2O2, which is then in different ways rapidly degraded. Daily arises in this way ok.PÓŁ kilogram hydrogen peroxide. A small part of who do not have time to be spread by appropriate enzymes is converted into various other oxygen radicals, which must be deactivated. The second most important source of free radicals are different processes detoxification occurring mainly in the liver, in particular spreading of drugs and toxins. So we see that the process of creating free radicals in the body is solid and quite intensive and requires continued to remove them.


To protect against this stream of free radicals your body involves a number of mechanisms to provide protection antioxidant body. There can be divided into several components:

1. Antioxidant enzymes: These are special enzymes used to Removal of oxygen free radicals. The most important are: superoxide dismutase, catalase and glutathione peroxidase.

2. Minerals necessary for the work of these enzymes: superoxide dismutase Peroxide is available in two forms. The form requires the cytoplasmic zinc and copper and the form requires mitochondrial manganese catalase requires iron and glutathione peroxidase requires selenium.

3. Natural antioxidant substances. You can distinguish among them:

a) vitamins, which are essential for humans: A, C and E;

b) other substances present in our body and diet, eg coenzyme Q10, glutathione, alpha-lipoic acid and other so-called.derivatives thiol;

c) the most diverse plant flavonoids.

Minerals that are listed in section 2, I could mention including enzymes, because they are an integral part. Put them However, separately, to emphasize their role in our body. I listed them separately because they all, in addition to copper, are very often deficient in our diet.

tbc ...

MD Piotr Krzysztof Michalak ---- To receive the Newsletter, please visit and Enter your email address. --- If you believe that someone of your friends would add to the information from this Bulletin - send it to him now that e-mails ... ---
The taste of electrons? Part 2/4: Free radicals

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Istnieją statystyki, które mówią, że każdy laik przeprowadzi
w swoim życiu ponad 6 razy czynności resuscytacyjne i
istnieje 70-80% szans że czynności te wykona u osób mu znanych
(rodzina, bliscy przyjaciel, współpracownicy)

Cytat z materiałów z III Forum Ratownictwa
Ryzyko zakażeń podczas czynności ratowniczych
prof. dr hab. Wojciech Gaszyński