Oxidative Stress/Free Radicals Flashcards

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1
Q

What are free radicals and their effect on a cells DNA?

A

Molecules that contain unpaired electrons in their outer orbital, making them unstable and reactive.

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2
Q

What are the three sources of free radicals?

A

1) Free radicals that are self-produced
2) Free radicals from our diet and personal habits
3) Free radicals from the environment

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3
Q

What is a source of free radical that is self-produced?

A

Cellular respiration inside our cells.

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4
Q

What personal diet/habits form free radicals?

A

Smoking, consuming alcohol, and consuming processed foods.

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5
Q

What free radicals come from the environment?

A

Radiation, ultraviolet (UV) radiation (sunlight), ionizing radiation( x-rays and CT Scans), and air pollutants.

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6
Q

What are reactive oxygen species (ROS)?

A

These are free radicals that contain oxygen.

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7
Q

What are examples of reactive oxygen species?

A

Oxygen, Superoxide anion, Peroxide, Hydrogen Peroxide, Hydroxyl radical, and Hydroxyl Ion.

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8
Q

What is oxidative stress?

A

A situation where there’s an imbalance in the number of reactive oxygen species (ROS) and antioxidants. ( Greater amount of reactive oxygen species (ROS/bad guys) than antioxidants (good guys)).

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9
Q

What are the effects of oxidative stress?

A

Oxidative Stress can cause Cancer, Alzheimer’s, Parkinsons’, Nervous System and moods, Digestive Disorders and Allergies, Autoimmune, Cardiac Diseases, and Diabetes Type II

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10
Q

How do we free body of oxidative stress?

A

1) Reduce the amount of ROS exposed by reducing behaviors that increase ROS in our bodies
2) Increase the amount of antioxidants through diet

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11
Q

How do antioxidants make free radicals/ROS more stable?

A

Antioxidants donate an electron to free radicals to make a healthy atom.

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12
Q

What are the sources of antioxidants?

A

1) Vitamin C: Citrus fruits, kiwis, & guavas
2) Vitamin E: Dark Leafy greens (spinach, broccoli, & kale) & Nuts
3) Vitamin A: Carrots and Bell Peppers
4) Glutathione: Dark leafy greens (cabbage, Brussel sprouts, kale, & asparagus)

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