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The Oxidative Stress Theory Everyone knows that we age. Exactly why this happens is still a matter of debate, but this brief article will attempt to explain one of the best theories of aging, the oxidative stress theory. This theory hypothesizes that aging is the result of a struggle that goes on at a cellular level. It is a battle between "good" antioxidants and "bad" free radicals. Put in its simplest terms, the more food we consume, the more oxygen we need to break it down, and the more rapidly we age. We do not take in more oxygen when we eat a lot, but our lungs absorb more oxygen, and we suffer oxidative stress. The research is based on comparing populations of animals, one of which eats normal or even higher than normal levels of food; the other population exists on a highly restricted diet. The group that exists on the restricted diet, shows less oxidative stress. At this point the experiments have been going on for such a long time, that aging related illnesses are now beginning to show up in the well fed populations. While the theory is not widely accepted, it is still considered to be one of the most viable explanations of the aging process. The first experiments have been conducted on mice, and the ones that live significantly longer carry only about 5 to 10% of their body weight in fat. Most humans normally carry about 17 to 25% of body weight as fat. Carrying only 5 to 10% of body weight in fat is definitely unrealistic for humans. Furthermore, in the tightly controlled studies underfeeding mice, they become exceptionally vulnerable to minor physical stresses. In addition, the mice studies all start with the mice when they are very young. Obviously, people have known for some time that overweight people suffer health problems that typically shorten their life spans. If you look at very old people, rarely do you see obese oldsters. How does it work? Oxygen is converted to water in the body by the simultaneous addition of four electrons. This combustive process adds energy. Sometimes this process is not simultaneous, and only one electron is added. When only one electron is added, a superoxide, or free radical is produced. This theory was first identified in 1954 by Dr. Denham Harmen. One of these free radicals is hydroxyl, the main agent identified as causing aging. Hydroxyl is unstable because they are missing an electron, so they take electrons from neighboring molecules, lipids, proteins and DNA. This causes these neighbors to not function as they should, resulting in the age-related illnesses. Here is where antioxidants come in. They can neutralize the free radicals. It was assumed that foods rich in antioxidants, such as Vitamin C and E and beta-carotene could have an impact. That notion has been pretty much dispelled based on laboratory research. So, what's the solution? The next best idea on the horizon is the introduction of the slower metabolism genes from one species to another, though that seems a long way off. At least for the moment, aging is perhaps something we better understand, but we still haven't solved the problem. Janelle Barlow, President
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