Daily Times

Oxidative stress has no symptoms as such but can be seen in greying of the hair, wrinkles, fatigue, joint pain and memory loss.

A rhetorical question is often on our minds as to how one can maximise the lifespan and also look young. The answer lies in the smallest matter–our cells. Ageing is genetically predetermined in a certain pattern, set by nature. There have been scores of researches to mitigate cellular damage and prevent the risk of disease in the body.

Decades ago, researchers found cellular degeneration is due to the presence of highly destructive chemicals called free radicals, in the human body. Free radicals are compounds, which are reactive oxygen molecules generated inside our body due to exposure to environmental pollutants as well as a by-product of respiration.

According to Gary Null, “Pollutants can have a serious effect on a variety of body processes.” He gives the example of fish from rivers, lakes, and waterways poisoned by sewage, chemicals and a host of other pollutants.

Free radicals are toxic agents that stabilise themselves by rusting other molecules. The excessively high number of free radicals exposes the body to “Oxidative Stress,” which rapidly deteriorates the cell DNA and contributes to human diseases, including cancer, atherosclerosis, Alzheimer’s disease, Parkinson’s disease and many others.

To many of us, it will be no surprise to come across, though rarely, a 100-years-old goat herder in the mountain regions. The reason for his active life at that mature age is the fewer number of free radicals in the body due to a chemical-free lifestyle. Urban life exposes us to the constant attack of free radicals due to the presence of three different categories of environmental pollution. First, radiation from X-rays, phones, computers, microwaves. Second, chemical pollutants in the water, fumes in the air, smoke, pesticides, paints, aerosols, air fresheners, detergents, food preservatives and colouring. Third, biological pollutants in the form of mites, mould, dust, etc.

Interestingly, a study by Centre for Sports and Exercise Science, Department of Biological Sciences, University of Essex, showed that high-intensity exercise induces oxidative stress as well. Although there is no evidence that this affects sporting performance in the short term, it might have long term health consequences.

Oxidative stress has no symptoms as such but can be seen in greying of the hair, wrinkles, fatigue, joint pain and memory loss. Most of it sounds like normal wear and tear of the body. Much research went into finding the antidote to oxidative stress and found antioxidants effective in trapping the free radicals. This concept initiated a massive industry producing antioxidant supplements.

Researchers found the colourful pigmentation in fruits and vegetables containing high antioxidants. The most essential antioxidants are vitamins A, B12, C, E, beta carotene, zinc and selenium. Capsules were packed with concentrated plant extract from various sources and marketed them to the public. But, investigative clinical trials revealed that antioxidants potency in the human body was “powerless.”

According to research mentioned in the article “The Antioxidant Myth” published in 2007 in Readers Digest, the US National Cancer Institute (NCI) tested the usefulness of antioxidants as a prevention for cancer. In 1994, NCI recruited 18,000 people at the risk of developing lung cancer. Betacarotene and vitamin A was given to half the people. The researchers pulled the plug 21 months early after discovering that those taking supplements were in a worse situation. Their lung cancer rate was 28 per cent higher and the death rate was up to 17 per cent. The researchers quoted, “It was a shock. It not only did no good but has the potential to do harm.”

There is considerable evidence based on scientific data that antioxidants in fresh foods work better than supplements. There are many types of antioxidants required by the body and no one food will suffice the requirements. Moreover, the body does not need each one of them constantly. The short duration of seasonal foods serves best to supply the body with a variety of antioxidant.

Theresa Cheung advised in her book, “100 Ways to Boost Your Immune System” that a diet should balance cooked and raw in the ration of 50:50, must be adopted and it would be best to avoid aluminium cookware as this can increase the toxic load on the immune system.

Yogic science promotes not only the consumption of pure nourishing food but also efforts in how we eat. BKS Iyengar wrote in “Light on Yoga,” that “Food should be eaten with the feeling that with each morsel, one can gain strength to serve the Lord.”

The writer is a wellness and yoga expert