Disease Cause #1: Oxidative Stress
Dec 03, 2009 by Bill Rawls, M.D.
Oxidative stress, a term unfamiliar to most people, is possibly the most significant overall factor in aging. The most ubiquitous factor of disease, oxidative stress, is continuously present in all living things and is definitely one to know about. So what is this peculiar-sounding term? The answer is right under your nose…
Take in a deep breath. About 20 percent of the air you just inhaled is composed of oxygen. Oxygen, a necessity of life that we sometimes take for granted, is actually a potently toxic substance. It is so toxic, in fact, that it took life on earth a couple of billion years to figure out how to use it in energy production.
All living things derive energy by breaking down molecules containing hydrogen and carbon. Fat and sugar are examples of hydrocarbon molecules. When the chemical bonds of hydrocarbon molecules are broken, a small amount of energy is released. Production of energy from this basic chemical reaction was enough to get life started here on earth, but only allowed a marginal foothold. More energy was a necessity for life to truly thrive and oxygen was the key ingredient! Throwing oxygen into the mix was like throwing gasoline onto a fire; an organism could produce 10 times the amount of energy from the same amount of hydrocarbon. This little metabolic trick turned out to the the real key to the successs of life on earth… but it came with a price.
In high school science class, you learned that plants use energy from the sun to make glucose and animal cells, in turn, can use glucose as a primary energy source or can turn it into fat for storage of energy. The basic chemical reaction of combining glucose or fat with oxygen to release energy with the end products of water and carbon dioxide completes one of the most important cycles of life.
For this seemingly simple reaction to occur, the oxygen molecule must break apart into two very reactive components. These reactive components are "electron greedy" and pluck electrons off of molecules such as glucose. When exposed to these reactive components, the glucose molecule becomes unstable, and the chemical bonds are easily broken, thus releasing energy.
The reactive oxygen components belong to a wider group of chemical substances generically referred to as "free radicals." Free radicals occur in most kinds of chemical reactions and, of course, there are many chemical reactions occuring in the human body at any given second. The fact that free radicals propel a chemical reaction in a forward direction is necessary for life to occur, but with any given reaction, there is always collateral damage. These reactive chemical substances steal electrons from other adjacent molecules, thus damaging and weakening vital components of a living cell.
Within living cells, energy production is confined to small, oval-shaped structures called "mitochondria" that are strategically distributed throughout the cytoplasm. Think of them as microscopic power plants, constantly churning out raw energy. Free radicals are an obligatory biproduct of this intense energy production. Not being completely contained within the mitochondria, free radicals shoot off like sparks in every direction. Like microscopic firecrackers going off inside the cell, they have the propensity to damage all structures, including cell membrances, proteins that compose functional parts of the cell, and very importantly, our DNA. No structures, however, take more of the brunt of the damage than the mitochondria themselves. A gradual decline in energy production by damaged mitochondira is one reason we slow down as we age.
Though all cells of the body are exposed to the damaging effects of free radicals, some carry more of a burden than others. The cells of metabolically-active tissues require more energy and, therefore, have a higher propensity for damage. Everything from muscle atrophy as we grow older to dementia in the elderly is at least partially a result of damage by free radicals. This same process very likely contribuetes to hormonal damage as we age. Damage to our DNA from continual exposure to free radicals almost certainly plays a role in the development of cancer. Estimates suggest that the DNA within each cell in the body receives an average of 100 "hits" from free radicals each day!
The good news is that our cells have very effective, innate repair mechanisms that have evolved over time. Enzymatic processes are constantly repairing breaks in DNA, repairing damaged machinery and filling in defects in cell membranes. These are the most basic healing functions of the body. Healing processes can, however, become overwhelmed by free radical production. Cell survival is very dependent on a diverse group of substances known as anti-oxidants. These chemicals have the ability to neutralize free radicals become they have an opportunity to damage vital elements of the cell. Cells have the ability to generate anti-oxidants, but dietary sources of anti-oxidants are also vitally important.
Free radical production is not limited to the inside of cells. Other types of free radicals can be found within the body. Free radicals are actually generated by cells of the immune system to do away with offending substances and invaders. This process occurs in the bloodstream and spaces between cells. It is a vital part of the healing systems of the body. A certain amount of this "inflammatory process" is in our best interest, but an exaggerated inflammatory response is a root cause of many diseases, from arthritis to atherosclerosis.
Free radicals can come directly from dietary sources. The most notorious of the dietary offenders, oxidized fat, is commonly found in processed food products of all types, processed meats, and food products that have become spoiled. Oxidized fats are especially concerning because they have the propensity to set off chain reactions in other fats, from cholesterol-containing lipoproteins in the bloodstream to cell membrances of all the cells in the body.
In the constant tug-of-war between these opposing factors, damage from free radicals always holds a bit of an upper hand. This net balance in favor of free radical damage is termed oxidative stress. Oxidative stress is a potent force of disease. Minimizing oxidative stress is the key to slowing the process of aging. Fortunately for us, there are lots of different types of anti-oxidants, both naturally occuring inside the body and available from dietary sources.
Preventative Health Recommendation Regarding Oxidative Stress:
Turning back our biological clock is impossible and oxidative stress is as much a part of life as breathing oxygen itself. However the burden of oxidative stress can be influenced by choice of diet and how we live our lives. Fresh vegetables and fruit are loaded with anti-oxidants and can definitely shift the balance in our favor. Unfortunately, only a minority of Americans take advantage of this simple opportunity to protect themselves from this significant factor in aging and disease. Even worse, the average American diet actually contributes to oxidative stress. Fats and oils used in processed foods, refined using high heat and chemicals, can become potent free radicals. That hotdog may taste good, but the contents are potentially deadly! For optimal health, take advantage of the enormous variety of different anti-oxidants that can be obtained from natural food sources. Also consider supplementation with quality anti-oxidant nutraceuticals. Please see the anti-oxidant section of the Vital Plan Basic Essentials page (*must be signed in to view this page!) for more information regarding quality anti-oxidant supplements.
The above excerpt was taken from the "A New Style of Healthcare" chapter in my book, Health First!. This book was created as a resource for people who are eager to learn more about simple lifestyle changes that can improve their quality of life and dramatically reduce their risk of disease. It is my hope that you will consider this book as a resource for better understanding your health and take control of your own health today!
Categories: Anti-Aging, Disease Prevention, Nutrition,
Tags(s): Antioxidants, Cancer, Oxidative Stress, Toxins,
Previous Comments
JP- Dec 04, 2009
Bill, I try to include antioxidant-rich foods and supplements with every meal, snack and even in the beverages I choose - herbal teas, (pure, unsweetened) hot cocoa, red wine, etc. Thanks for your colorful and succinct explanation of oxidative stress and for reinforcing the need for dietary and supplemental antioxidants. I find new and exciting evidence supporting the value of antioxidant-rich foods and plants virtually every day while researching. The benefits they provide appear to be virtually endless! What a valuable resource they are! Be well! JP
Dr. Bill Rawls- Dec 06, 2009
Mmm cocoa, red wine, tea! Nature has blessed us with an array of winter beverages that are both delicious and protect our health! Apple cider is another one of my favorites this time of year :) Thanks for your input, JP!
