The new clue for age related diseases and food spoilage, Scientists have made surprising discoveries that can explain our risk of chronic illness or cancer in old age and the deterioration of our food over time.
In addition, results recently reported indicate an unexpected relationship between the chemistry of ozone in our atmosphere and the ability of our cells to protect against disease.
“The nice thing about nature is that it often uses similar chemicals throughout the system, but we never thought that we would find a general connection between atmospheric chemistry and body chemistry and our food. The new clue for age related diseases and food spoilage.
said the researcher. Our study is the first to look at other chemical pathways that can affect how well the cells in our body – and even in our food – can respond to oxidative stress such as pollution over time.
Our bodies and some of our favorite foods, including meat, nuts, and avocados, have many things in common: They consist of organic molecules such as unsaturated lipids, which are important building blocks for cell walls.
Unsaturated lipids and other organic molecules such as carbohydrates and proteins slowly decompose over time because of a chain reaction known as automatic oxidation, which is triggered by oxygen and hydroxyl radicals, a type of reactive oxygen species.
The hydroxyl radicals dangerously attack unsaturated lipids in our bodies and food and turn fresh avocados into chocolate.
However, damage to our bodies by hydroxyl radicals is more dangerous for oxidized avocados. As we age, decades of exposure to hydroxyl radicals and other reactive oxygen species slowly but surely consume unsaturated fats in our bodies. The new clue for age related diseases and food spoilage.
Such permanent damage increases oxidative stress and the possibility of developing cancer and chronic diseases related to age such as Alzheimer’s.
They also found that after the Scavenger molecule deactivates Criegee intermediates, the reaction produces products such as peroxide and no secondary ozonides are released, Zeng said.
The researchers believe that these results provide evidence of a new way of lipid degradation, in which the thirsty criegee hydroxyl lipid intermediate produces a new batch of hydroxyl. The newly formed hydroxyl sends a new generation of Criegee intermediates. and continuous cycle.
This is surprising to us, because it is known that hydroxyl radicals oxidatively damage cells. However, what was not known before our study was that hydroxyl does so through the formation of Crigi intermediates. The new clue for age related diseases and food spoilage.
Because chronic diseases, cancer, and food spoilage are associated with cell damage from hydroxyl radicals, researchers believe that Criegee intermediates can also play a similar role in molecular degradation, making us vulnerable to age-related diseases and causing food to rot.
This discovery could lay the groundwork for a new class of antioxidants, from vitamins to natural food preservatives.
This is an interesting discovery. “This gives us a more complete picture of the mechanism behind cell damage and disease, which is completely unexpected,” he said.
To complete this work, the hard work of Naja and Myrong and the unique ability of sophisticated light sources to study complex chemistry are needed.
said the researcher. We hope that our results will inspire researchers to further explore the biochemistry of Criegee intermediates, lipids, and antioxidants needed to help people in a variety of ways, from disease prevention to food preservation. The new clue for age related diseases and food spoilage.
The researchers then plan to work with theorists at Berkeley Lab to investigate and better evaluate quantum properties such as electronic structures, intermediate / hydroxyl Criegee reactions in games, such as cycles in these human cells, food, and materials that contain unsaturated fats. like plastic and fuel.