Compounds that protect against the toxic effects of reactive intermediates formed from oxygen.


ROS / Reactive Oxygen Spices

These include free radicals such as hydroxyl radicals, superoxide radicals, lipid peroxyl radicals and non-radicals such as hydrogen hyperoxide. The main elements of the adverse effects of ROS are: it can damage the hereditary material of cells, deoxyribonucleic acid (DNA) and ribonucleic acid (RNA), it can oxidize polyunsaturated fatty acids in lipids, amino acids in proteins, and inactivate specific enzymes.

Free radicals

Molecules or fragments of molecules that contain an odd number of electrons on their outermost electron shell and therefore react easily and quickly with other compounds from which electrons are lost.

The balance of ROS and antioxidants is crucial for the functioning of the human body, as oxidative processes and antioxidants play an essential role in maintaining life processes. Under normal conditions, compounds with strong oxidative properties are formed in our body, which are involved in regulating the functioning of the body. They are necessary for the proliferation of cells, the transmission of information within cells, programmed cell death, inflammatory processes for defense, and they play an important role in the body’s defense against bacteria and viruses. If the equilibrium is upset (either due to an increase in ROS production or a weakening of the defense mechanism), reactive oxygen species, depending on their concentration, can initiate or amplify different pathological processes (endogenous oxidative stress). Therefore, it is necessary to maintain a balance of the processes that create and eliminate ROS.




The red, blue and purple fruits used in the production of Emóció7.84 contain flavonoids, anthocyanidin compounds, which are powerful antioxidants, their key role in slowing down the aging of the body, fighting against harmful effects, reducing the permeability of blood vessel walls and improving the absorption of vitamins and minerals .


The beneficial effects of phytonutrients are mainly due to their antioxidant, i.e. free radical scavenging properties. Consumption of plant foods containing phytonutrients contributes to the prevention and alleviation of circulatory, neoplastic and inflammatory diseases, among others. However, it should be borne in mind that the beneficial effects proven in research are mostly not related to one compound, but other vitamins, minerals and dietary fiber also contribute to the beneficial effect. Each fruit and vegetable contains a different phytonutrient, it is recommended to eat as many varieties of vegetables and fruits and whole grains during the day, preferably for every meal.


They can be divided into 13 main groups of compounds and about 6,000 types of compounds are already known. Plants produce for their own protection, primarily against plant pathogens, harmful UV radiation. In addition, flavonoids are natural colorants, flavor and fragrance components. These substances are beneficial not only to plants but also to the human body. Their physiological role is diverse: antioxidant, anticarcinogenic, immunomodulatory, anti-inflammatory, antiallergic, antiviral, antibacterial. They inhibit the synthesis of endothelin-1, a vasoconstrictor peptide. They have a beneficial effect in the prevention of cardiovascular diseases. They reduce the ability of platelets to stick together, so they have an anti-clotting effect. Cholesterol lowering drugs. The Seven Country Study found that there is an inverse relationship between the amount of flavonoid intake and the incidence of cardiovascular disease: multiple flavonoids reduce the risk of cardiovascular disease.

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