If we look around the streets of New York City, we see hundreds of people running to catch the light, talking on their cell phones, or looking up at the skyscrapers and dreaming about big plans. In an almost synchronized flow, they move, speak, and think freely. We often take for granted our ability to obtain the energy for all of these actions. One might wonder: how does our body produce this energy? Where does it come from?
Inside the microscopic cells in our body is an organelle called the mitochondria. In the mitochondria, high-energy electrons are passed from one atom to another and release energy. Using this energy, the hydrogen ions are pumped into the space between the inner and outer mitochondrial membranes. This high concentration of hydrogen ions in between the two membranes produces an electrochemical gradient which forces the hydrogen ions back into the inner membrane through an enzyme called ATP synthase. The flow of hydrogen ions produces the energy used to catalyze the production of ATP.
The whole process began with high energy electrons being passed around and releasing energy. But where do these electrons go when they are used up? Often, they end up being added to Oxygen (O2) to create superoxide (O2-), a free radical that is highly chemically reactive. The reactive oxygen species produced as a side effect from ATP production can have both positive and negative effects. They aid in the killing of bacteria, but they often react with and cause damage to the cells.
Studies indicate that free radicals can cause damage and mutate DNA, which may lead to a shortened life span for the cell. This is because free radicals can affect telomeres, pieces of DNA found on the end of each chromosome, which are needed for cell replication. After each cell division, a portion of the telomere is removed until it reaches a certain size limit at which point the cell can no longer replicate and the cell beings to age. Reactive oxygen species can damage the telomere site, which can cause a person’s cells to age faster.
It would appear that the energy has an “unintended” side effect of creating free radicals which damage cells. The very thing which allows us to live is causing us to die. It’s like a small leakage telling us that something is not exactly right, that the human system isn’t perfect. It reminds us that we are human, and as human beings there will be mistakes and errors. The consequence of this small side effect shows us the importance of every aspect of our body.
Every Stern girl’s fear is confirmed— we are getting older, at every moment. But there is good news: the body finds methods to lessen the damage. For example, the body uses antioxidants to help diminish free radical damage. Antioxidants donate an electron to the free radicals, in effect swallowing the electrons up before they can react with the body’s cells. Therefore, eating foods with antioxidants can make a person healthier and is believed to prolong life. Antioxidants are found in many colorful fruits and vegetables. Let’s call it the rainbow of antioxidants.
Red: Fruits such as strawberries, watermelon, tomatoes, grapefruit, and apples are full of antioxidants. Tomatoes are rich in lycopene, an antioxidant that prevents skin cancer. Additionally, the food with the most overall antioxidants is the small red bean.
Orange: The color orange is found to be the color of many antioxidant rich foods. Apricots, carrots, cantaloupe, mangoes, and tangerine all have antioxidants. Also squash, pumpkin, and sweet potato are nice antioxidant foods for the Fall season.
Yellow: Corn, cauliflower, and yellow peppers (and any other color of pepper) are great for a person’s diet.
Green: An array of antioxidants are found in broccoli, spinach and other leafy green vegetables. The high content of antioxidants in green leafy vegetables helps prevent various types of cancer- including lowering the risk of stomach, breast and skin cancer.
Blue: The food with one of the highest level of antioxidants is blueberries, which is replete with Vitamin C. Adding them to yogurt or cereal is an easy way to increase antioxidant intake.
Purple: The regal purple is also the color of many foods with antioxidants, such as prunes and eggplant.
In order to get the most antioxidants out of your food, don’t boil or overcook them in a microwave. A better way to get antioxidants is to eat them raw, steamed, or stir-fried. Chewing your vegetables well also helps you release the most antioxidants. Eating smart is the start to a healthy lifestyle!