Abstract
Some view life as "just a bowl of cherries," and others perceive it as a series of attacks by free radicals that ultimately lead to our rancidity. It is for those who share this latter view that the article by Corash and his associates in this week's Journal will be of considerable interest.Free radicals differ from other chemical species in possessing an unpaired electron. Superoxide radicals (O2−) are produced within cells both by autooxidation of reduced electron-transferring components and by enzymatic processes.1 Their intrinsic reactivity and their ability to generate even more potent oxidants when they interact . . .