Preventing free radical damage: The significance of including antioxidants in diet to strengthen immunity

Abstract

Free radicals (FR), also known as reactive oxygen species (ROS), are usually established in the body when adequate oxygen depletion occurs. Oxidative stress and the establishment of free radicals in the body are mainly caused by high metabolic activity, the need for rapid growth, inadequate flock management, exposure to viral and bacterial microorganisms, and adverse environmental conditions. Furthermore, free radicals can also be produced during the activity of phagocytes when they depend on the action of ROS to kill the engulfed pathogen. Free radicals have very adverse effects on all cells, particularly the cells of the immune system. They are extremely erratic and reactive molecules that directly harm DNA, cellular proteins, lipids, and carbohydrates within cells. Antioxidants are substances that can eliminate and neutralize free radicals within the body and free the body from the oxidative stress that occurs due to the accumulation of free radicals. Many vitamins and minerals support the activity and effect of the immune system in fighting against microbes and cancer, which mostly depend on their antioxidant elements to diminish the negative impact of free radicals in the body. Examples are vitamin C, vitamin E, superoxide dismutase, selenium, glycine, cofactors of glutathione peroxidase, manganese, essential oils, and phenolic compounds.