现代营养学之自由基疾病英文版.pptVIP

自由基与疾病 Main Content What Are Free Radicals Generation of Free Radicals in vitro Types of Free Radicals Damage of ROS to Biological Molecules Free Radicals and Diseases Defense against ROS Antioxidants 1 What Are Free Radicals Any molecule, atom, ion, group, containing one or more unpaired electrons (不成对电子) in the outmost shell (最外层) Characteristics of Free Radicals High reactivity Tend to grab or lose a electron, forming a stable state. short lifespan (low concentration) At 37℃, free radicals have short half life (with exceptions): 1O2, O2·- , RO· 10-6s ·OH 10-9s R · 10-8s ROO · 10-2s NO · 6~50s 过氧化叔丁基 9500year 2 Generation of Free Radicals in vitro 2.1 Heating (Thermolysis热解) Frying (200℃) Oil molecules break into free radicals when the temperature is above 50℃ fried food →free radical; cooking → lung cancer Toasting Toasted bread and steamed bread caramelized sugar (焦糖) 2.2 Electromagnetic radiation (UV, X-ray, γ-ray) tyrosine (酪氨酸) in milk melanin (黑色素) and carotene (胡萝卜素 ) in the skin porphyrin (卟啉) in the blood generate free radical under radiation. 2.3 Redox reaction Fenton reaction 2.4 Chemical reaction of free radical Grab H A· + RH → AH + R· Electron transfer X·－ + Y → X + Y· － Addition reaction X· + RCH＝CHR → XRCH－CHR· 3 Types of Free Radicals 3.1 Reactive oxygen species (ROS) 活性氧 electron transport chain produce O2·－ O2 + e → O2·－ (超氧阴离子自由基) O2·－ + 2H+ + e → H2O2 H2O2 + H+ + e → H2O + HO· (羟自由基) HO· + H+ + e → H2O O2·－ weak oxidant H2O2 strong oxidant HO· very strong oxidant 3.2 Reactive nitrogen species (RNS) 活性氮 ·NO Important messenger in signal transduction 3.3 Reactive halogen species (RHS) 活性卤 HOCl HOBr Strong oxidizing property H2O2 + Cl- → HOCl + HO- H