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JOURNAL ARTICLE
REVIEW

The role of free radicals and antioxidants: how do we know that they are working?

M J Thomas
Critical Reviews in Food Science and Nutrition 1995, 35 (1): 21-39
7748477
This review briefly discusses how free radicals are formed and the possible participation of free radicals in disease. The review describes the basic radical reactions and the types of products that are formed from the free-radical reactions of cellular constituents. In many cases, in vivo free-radical oxidation can be detected by measuring products that were derived from radical reactions. Since aerobic organisms generate oxygen-containing free radicals during oxygen metabolism, they carry chemicals and enzymes that reduce the threat posed by these radicals. The more common sources of in vivo free radicals are described in the article as well as the methods used by cells to protect themselves from free-radical damage. Generation of free radicals in vivo also may be the result of exposure to certain chemical agents present in the environment. Many of these agents cause pathologic changes to the exposed tissues and organs by initiating free-radical reactions.

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