Oxidative stress is a pathological condition directly linked to the harmful action exerted by high quantities of free radicals on the cells of our body.
The free radicals, which we often hear about in relation to cell aging, are chemical substances that have one or more spared electrons in their structure, thus becoming characterized by high reactivity and chemical instability. Their particular electronic distribution in fact pushes free radicals (also called reactive oxygen species, or ROS) to look for a more stable state by joining other molecules and subtracting their hydrogen atoms (reactions of oxide-reduction). The molecule (or cell) that thus loses electrons undergoes an oxidation process that alters its structure, with harmful effects on health.
A small amount of free radicals is produced by our body as a result of cellular metabolism. Under normal conditions, however, we are equipped with defence systems, called antioxidants, capable of neutralising the harmful action of free radicals. However, when the level of free radicals exceeds the neutralisation capacity of antioxidant systems, the condition known as oxidative stress occurs.
Among the causes that lead to this anomalous increase in the production of free radicals we remember:
ultraviolet radiation
chemical agents such as hydrocarbons, herbicides, food contaminants, pharmaceuticals, etc.
certain infectious agents (e. g. viruses and bacteria)
sudden acceleration of cell metabolism (e. g. after intense physical effort, without adequate training)
numerous diseases (including obesity and diabetes)
incorrect power supply (which results in reduced efficiency of antioxidant defense systems)
cigarette smoke
grilled foods
emotional and psychological stress
In order to limit the production of free radicals and prevent damage from oxidative stress (i. e. maintaining a proper balance between free radicals and antioxidant systems), it is therefore important to conduct a healthy lifestyle, feed oneself correctly, learn to manage stress, perhaps practicing yoga or allowing a massage every now and then and try to expose oneself as little as possible to polluting chemicals.
To help with the physiological defence systems, we can then increase the consumption of foods rich in antioxidants (polyphenols, vitamins, carotenoids, etc.). Season fruit and vegetables play a key role in this regard, with particular reference to kiwi, blueberries and berries, orange juice, grapefruit juice, plums, pomegranate, avocado, carrots, tomatoes, broccoli, cabbage, peppers, spinach and aubergines.