RE: "FOOD WITHOUT FEAR" [FW]

[Tom Morgan <tmorgan@ISOTOPEPRODUCTS.COM>]

A free radical is, by definition, an unpaired electron.  It is the most

highly reactive chemical species known.  Many free radicals react instantly

(< 1 usec) with whatever molecules they encounter.



Because they are so reactive, free radicals cannot be "removed" from food

once it has been created by irradiation.  Their effects can be reduced by

adding a chemical compound that reacts directly with radiation-induced

radicals, rendering them non-toxic.  This process is known as free radical

scavenging. 



As I recall I saw a poster at a radiation research conference some years ago

that discussed adding an antioxidant such as the amino acid tyrosine to

hamburger before it was cooked.  The researchers had to add grams of

tyrosine to a 1/4 lb hamburger patty to before they noted a significant

decrease in the production of free-radical damage in the meat caused by

grilling.  I believe they observed that the tyrosine imparted an unpleasant

taste to the meat.



Most vitamins are also good free radical scavengers. However, the amounts

needed (grams/kg) are usually too high to make it economically feasible.



By the way, it should be noted in passing that cellular metabolism is

critically dependent upon the controlled processing of free radicals.  For

example, the electron transport chain produces ATP (the cellular energy

source) by breaking down oxygen and converting it to carbon dioxide.  This

chain involves multiple reactions with free radicals.



Thomas L. Morgan, Ph.D.







-----Original Message-----

From: Jerry Cohen [mailto:jjcohen@PRODIGY.NET] 

Sent: Tuesday, November 19, 2002 10:11 AM

To: J. Marshall Reber; Radsafe (E-mail)

Subject: Re: "FOOD WITHOUT FEAR" [FW]



Does anyone have any idea of just how detrimental the existence of free

radicals might be?

If their effects are insignificant, why should they be removed?





----- Original Message -----

From: J. Marshall Reber <reber@attbi.com>

To: Radsafe (E-mail) <radsafe@list.vanderbilt.edu>

Sent: Tuesday, November 19, 2002 9:11 AM

Subject: Re: "FOOD WITHOUT FEAR" [FW]





> Not being a Biologist or a Biochemist my layman's ideas might be

> erroneous;  but I am under the impression that most all of the common

> bacterial contaminations in meats can be killed by sufficient cooking.

> However I have no idea what to do to remove free radicals or their

> oxygenated products from irradiated meats.  Any ideas?

>

>

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