Aouatef Chenguel’s scientific contributions

Oxidative stress, resulting from an imbalance between free radicals and antioxidants, profoundly influences physiological processes and disease pathogenesis. Free radicals, possessing unpaired electrons, exhibit transient stability but high reactivity, originating from endogenous metabolic processes and exogenous sources like environmental toxins. While essential at low levels, their accumulation leads to oxidative stress, contributing to cellular damage and disease progression. Antioxidants, including enzymatic (e.g., superoxide dismutase, catalase) and non-enzymatic (e.g., glutathione, vitamins C and E) varieties, play pivotal roles in neutralizing free radicals and mitigating oxidative damage. Natural antioxidants, particularly phenolic compounds abundant in plant-based foods, offer diverse health benefits, including anti-inflammatory, anticancer, and antimicrobial properties. Synthetic antioxidants like BHA and BHT are also utilized in food preservation. This review provides insights into the sources, types, and physiological impacts of free radicals, oxidative stress, and antioxidants. Understanding these mechanisms is essential for developing therapeutic interventions against oxidative stress-related disorders and promoting overall health.