Michael Howard
Professor Oltmann
BIO 1322
June 26, 2015

Chapter 10 (10.1) Oxidation and Reduction
Oxidative Stress- The imbalance between the point the production of reactive compounds and the body’s ability to protect against their adverse effects.
Oxidation- The process of losing an electron during a chemical reaction.
Free radical- An unstable atom with an unpaired electron in its outermost shell.
10.2 Defense Against Free Radicals
Antioxidant- A substance that has the ability to prevent or repair the damage caused by oxidation.
Tocopherols- The active form of Vitamin E. The most active form. (Four different)
Carotenoids- Six-hundred naturally occurring pigments synthesized by plants, algae, and photosynthetic bacteria. Colors range from yellow to orange to red; three are converted into vitamin A.
Isoflavones- Poly phenolic compounds that are capable of exerting estrogen similar effects. Phytochemicals produced in legumes; soybeans main source.
Flavonoids- Found in fruit and vegetables, tea, red wine, dark chocolate. Polyphenolic (phytochemicals) molecules containing 15 carbon atoms and are soluble in water Anthocyanin- Vacuolar plant pigments that appear red, purple, or blue. Found in berries, grapes, and red cabbage. Vitamin E, Vitamin C, and beta-carotene are micronutrients that are known to have antioxidant roles. 10.3 Vitamin E Megadoses- An intake of a of a nutrient beyond what is needed to prevent a deficiency or what’s found in a balanced diet. Plant oils, Avocados, Breakfast cereals, margarines, spreads, shortening, dry-roasted sunflower seeds, sunflower oil, wheat germs, peanut butter, mangos, mayo, almonds, and canola oil are good sources of Vitamin E. Preterm infants have low vitamin E stores because it’s transferred from mom to baby during late stages pf pregnancy. Smokers can lack vitamin E because smoke can kill