It is false that the loss of electrons from food molecules is reduction. Electrons are negatively charged subatomic particles.
Free radicals
You think probable to oxidants
These reactive molecules are known as free radicals. Free radicals are highly unstable and seek to stabilize themselves by stealing electrons from surrounding molecules, leading to chemical reactions that can degrade the quality of food. Antioxidants help neutralize free radicals and preserve the freshness of food by inhibiting these destructive processes.
These reactive molecules are called free radicals. They are highly reactive species that can cause damage to cells and accelerate food spoilage. Antioxidants help neutralize free radicals and prevent their harmful effects.
False. Respiration refers to the process of obtaining energy from food molecules in cells. Breathing, on the other hand, is the physical act of inhaling oxygen and exhaling carbon dioxide.
There is no such thing as "food molecules".
True. Food contains chemical energy in the form of molecules that can be broken down during digestion to release energy for the body to use.
The molecule that collects the majority of electrons from the food you eat is NAD+ (nicotinamide adenine dinucleotide). During cellular respiration, NAD+ is reduced to NADH by accepting electrons and protons from the breakdown of glucose and other nutrients.
apex- free radicals
Food molecules are pieces of food broken up by acid juices in the digestive system.
diestive
Stomach acid