Preview Questions (lecture 13) - This is a free radical...

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Lecture 13: Oxygen, Sugar and Aging You only need to know Louis Camille Maillard and Albert Szent-Györgyi. You do not need to know any chemical formulas. Questions you should be able to answer after today’s lecture. 1. What is the Maillard reaction and how was it discovered? a. Milldred reaction is caused by the mixture of amino acids and sugar. It turns things brown. He was trying to figure out how these things helped to make proteins. It occurs where there is any protein and too much sugar around. 2. What are “advanced glycation end products” (AGEs) and which diseases are they correlated with? a. They accumulate with age. Kidney diseases, eye damage, heart disease, atherosclerosis, nerve damage ad Alzheimer’s disease. 3. What are free radicals and why are they dangerous? a. Oxygen is reduced at the end of the respiratory chain into superoxide .
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Unformatted text preview: This is a free radical because it has a free electron. It then steals an electron from another molecule in the cell. Then the one it borrowed from bc a free radical and the chain continues on forever. Free radicals arent good to have in your body. 4. What are antioxidants, and why are they helpful? Which vitamins act as antioxidants? a. They help reduce free radicals. . 5. How did Albert Szent-Gyrgyi discover the antioxidant effect of vitamin C? a. He was studying Addisons disease and why people turned brown when they had it. He began to study plants that would turn brown. Discovery consists of looking at the same thing as everyone else and thinking something different. 6. What is superoxide? How is it formed? What is superoxide dismutase (SOD)? a. It converts superoxide into less reactive chemicals....
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This note was uploaded on 09/24/2007 for the course BIO G 110 taught by Professor Wayne,r. during the Spring '07 term at Cornell University (Engineering School).

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