Kids Research Express

Antioxidant, type of molecule that neutralizes harmful compounds called free radicals that damage living cells, spoil food, and degrade materials such as rubber, gasoline, and lubricating oils. Antioxidants can take the form of enzymes in the body, vitamin supplements, or industrial additives. They are routinely added to metals, oils, foodstuffs, and other materials to prevent free radical damage. Free radicals are produced under certain environmental conditions and during normal cellular function in the body. These molecules are missing an electron , giving them an electric charge. To neutralize this charge, free radicals try to steal an electron from, or donate an electron to, a neighboring molecule. This process, called oxidation, creates a new free radical from the neighboring molecule. The newly created free radical, in turn, searches out another molecule and steals or donates an electron, setting off a chain reaction that can damage hundreds of molecules. Antioxidants halt t

Toxin, poisonous substance produced by the metabolic activities of certain living organisms, including bacteria, insects, plants, and reptiles. Some bacteria secrete toxins in tissues that they colonize; these are true toxins. Other bacteria retain most of the poisonous material within themselves, and the toxins are liberated only when the bacteria become disintegrated by chemical, physical, or mechanical means. In addition to bacterial toxins, the characteristic poisons and venoms produced by various plants are called phytotoxins, and those produced by animals are called zootoxins. The more important true toxins causing infection in humans are those of botulism, dysentery, tetanus, and diphtheria. Because of their extreme susceptibility to various chemical and physical influences, such as light, heat, and age, toxins are difficult to isolate, and knowledge of toxins has been gained through the lesions and symptoms that they produce when injected into animals. Although all toxins are p

Serotonin, neurotransmitter, or chemical that transmits messages across the synapses, or gaps, between adjacent cells. Among its many functions, serotonin is released from blood cells called platelets to activate blood vessel constriction and blood clotting. In the gastrointestinal tract, serotonin inhibits gastric acid production and stimulates muscle contraction in the intestinal wall. Its functions in the central nervous system and effects on human behavior—including mood, memory, and appetite control—have been the subject of a great deal of research. This intensive study of serotonin has revealed important knowledge about the serotonin-related cause and treatment of many illnesses. Serotonin is produced in the brain from the amino acid tryptophan, which is derived from foods high in protein, such as meat and dairy products. Tryptophan is transported to the brain, where it is broken down by enzymes to produce serotonin. In the process of neurotransmission, serotonin is transferred f

Casein, group of proteins precipitated when milk is mildly acidified. Casein constitutes about 80% of the total proteins in cow's milk and about 3% of its weight. It is the chief ingredient in cheese. When dried, it is a white, amorphous powder without taste or odor. Casein dissolves slightly in water , extensively in alkalies or strong acids. Casein is used as a food supplement and as an adhesive, a constituent of water paints, and a finishing material for paper and textiles. A variety of casein, known by the modified name paracasein, is preferred for making a plastic, through the reaction of the casein with formaldehyde , that goes into the manufacture of buttons and other small objects. It is produced by adding the enzyme rennin to milk, forming a precipitate different from the material precipitated by acids.

Calorie, metric unit of heat measurement. The small, or gram, calorie (cal) is usually specified in science and engineering as the amount of heat required to raise the temperature of 1 g of water from 14.5° to 15.5° C. The temperature interval is sometimes specified in other ways. The definition now generally accepted and standard in thermochemistry, is that 1 cal equals 4.1840 joules (J). A slightly different calorie is used in engineering, the international calorie, which equals 1/860 international watt-hour (W h). A large calorie, or kilocalorie (Cal), usually referred to as a calorie and sometimes as a kilogram calorie, equals 1000 cal and is the unit used to express the energy -producing value of food in the calculation of diets.

Antioxidants are also used in industry as product additives and in food processing and preservation. Industrial antioxidants slow or prevent oxidative damage that causes food to spoil, rubber to harden, fats and oil to change color or go rancid, and gasoline to oxidize. Foods that are commonly preserved with antioxidant additives include cheese, bread, and oil. Antioxidants used as food preservatives include vitamin C and the synthetic antioxidants butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). These antioxidants are added to foods in concentrations of much less than 1 percent.

Vitamin C , also known as ascorbic acid, is a well known antioxidant that may prevent cataracts and cancers of the stomach, throat, mouth, and pancreas. It may also prevent the oxidation of LDL cholesterol, lowering the risk of heart disease. Foods that are high in vitamin C include strawberries, oranges, broccoli, and brussels sprouts. Beta-carotene absorbs free radicals that target molecules in the cell membrane. Studies suggest that in addition to reducing the risk of cataract, cancer, and heart attack, beta-carotene may also reduce the risk of stroke. Beta-carotene occurs naturally in orange-colored fruits and vegetables and dark green, leafy vegetables. Some of the best sources of beta-carotene are sweet potatoes, spinach, and carrots. As an antioxidant, vitamin E may also protect from heart disease and cataract and may strengthen the immune system. Good sources of vitamin E include wheat germ oil and sunflower seeds.