Antioxidant Properties of Nigella sativa

Abstract

Molecular oxygen (O2) is essential in all species for the production of energy within mitochondria; a process known as oxidative phosphorylation. The end products of this process include adenosine triphosphate (ATP), water (H2O) and carbon dioxide (CO2). In addition, very small amounts of reactive oxygen species (ROS) or free radicals are continuously produced as a consequence of normal metabolism of oxygen but which, on occasions when they become overabundant, may toxically damage cells, and therefore need to be biochemically neutralized or extruded from cells. Antioxidants are defined as substances capable of delaying or inhibiting production of ROS intermediates. Cells can either make these antioxidants endogenously, or receive them through the diet.