Free radicals are a by-product of metabolic processes. This process is also known as oxidation. Free radicals are also generated by external factors such as cigarette smoke, exhaust gases, and UV and X-ray radiation.
Free radicals are atoms or groups of atoms with at least one unpaired electron, which makes them highly reactive since they are seeking to acquire an extra electron and will take one from an ordinary, healthy molecule, which then has to acquire an extra electron from a third molecule. In other words, free radicals are able to wreak havoc among healthy cells and organs. Antioxidants will readily release an electron, but they do not then seek to acquire a new one. So they stop the chain reaction by simply providing free radicals with the electron they are looking for.
There are all kinds of antioxidants. Some are more powerful than others. The less powerful antioxidants are easily repelled by free radicals, while the more powerful antioxidants are able to get closer to the free radicals and can then easily release an electron. The antioxidants contained in pomegranate and acai berry juice are able to do this.
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Bioflavonoids are a well-known group of antioxidants. There are thousands of different flavonoids and each has its own characteristics and function. Some bioflavonoids are polyphenols, anthocyanides, and pycnogenols, which can be found in citrus fruit, tomatoes, onions, green tea, red wine, cabbage and parsley, among other things. Scientists are still hard at work examining all of the different substances.
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