The following is a summary of “Free radicals and antioxidants: appealing to magic,” published in the September 2023 issue of Endocrinology and Metabolism by Nikolaidis, et al.
Because there is no clear demarcation point between the two classes of molecules, no “good” or “bad” molecule can be evaluated within the context of biology. There is little data, if any, that supports the use of antioxidants or (super) foods rich in antioxidant content to achieve an antioxidant effect. This occurs as a result of the fact that there is a possibility of interfering with free radicals and causing the management of vital processes to become less optimum.
Both effects are attributable to the fact that free radicals may be disrupted. This occurs as a result of the fact that there is the possibility of interfering with free radicals and reducing the efficiency with which critical processes are controlled. Both of these factors contribute to this effect. A further reason for this is that free radicals will be impacted somehow.
This is because there is a chance of producing interference with free radicals, which is why this problem occurs in the first place. As a result, this issue has come about. This is because the chemical, if consumed in sufficient quantities, will have an antioxidant effect. The reason for this is because there is a potential. The fact that the molecule in question is an antioxidant is the rationale for this hypothesis.
Source: sciencedirect.com/science/article/abs/pii/S1043276023001121
