Fat becomes free radicals
When foods containing unsaturated lipid (LH) enter the body, free radicals (X’) steal electrons from the lipids causing lipid peroxidation, the unsaturated fat becomes lipid radical (L’).
Because lipid radical is not very stable, it readily reacts with oxygen (O2) in the air and becomes peroxyl radical (LOO’). Since this free peroxyl radical is unstable, it continues chain reaction with other free fatty acid.
When a free radical collides with non-radical, it creates another free radical. When two radicals collide, it creates non-radicals. This only happens when concentration of free radicals is high. Typically, human body has protective mechanisms to speed up termination process by utilizing antioxidants. There are more than one way that free radicals can form in the body. Some of which are tobacco smoke, radiation, environmental toxins (NO2, HO’, etc), alcohol and foods. Free radicals are extremely reactive, causing lipid, protein, enzymes and DNA damages which contribute to aging, many diseases and cancer.
Green Tea Antioxidants neutralize free radicals and prevent aging, diseases and cancer
Bodily organs and tissues have various defense mechanisms to eliminate free radicals and to repair damages. Vitamin A, C and E and polyphenols are important antioxidants to neutralize free radicals. Polyphenol antioxidants are often found in green tea as well as various fruits and vegetables.
Green Tea Antioxidants and EGCg – Effectiveness of green tea antioxidants