Abstract Free radicals are defined as chemical species (atoms or molecules) that possess one or more unpaired electrons in their outer orbit, making them unstable and highly reactive with a short half-life. During metabolic processes, cells produce oxidants and active species at low concentrations, which an antioxidant defense system control. The instability of these species makes it difficult to monitor them in biological environments. There are a lot of chemical reactions in living things that involve oxidation. Molecular oxygen takes in the last electron, which creates reactive oxygen species that can be radical or non-radical. Free radicals have several effects on plant cells, particularly by attacking biomolecules such as RNA and DNA, leading to significant disruptions in the plant’s metabolic processes. They also cause lipoxygenase enzymes to break down and oxidize lipid membranes, which speeds up the aging process in plants, lowers meristematic activity, and stops cells from growing longer. Additionally, free radicals increase cellular respiration rates, consume a significant amount of energy, reduce the supply of essential nutrients from metabolic products to plant cells and tissues, disrupt hormonal balance within cells, reduce protein and nucleic acid synthesis, and lead to toxicity within cells due to the accumulation of toxic ions such as chloride and sodium.
Read full abstract- All Solutions
Editage
One platform for all researcher needs
Paperpal
AI-powered academic writing assistant
R Discovery
Your #1 AI companion for literature search
Mind the Graph
AI tool for graphics, illustrations, and artwork
Journal finder
AI-powered journal recommender
Unlock unlimited use of all AI tools with the Editage Plus membership.
Explore Editage Plus - Support
Overview
14660 Articles
Published in last 50 years
Related Topics
Articles published on Nutrient Supply
Authors
Select Authors
Journals
Select Journals
Duration
Select Duration
13953 Search results
Sort by Recency