Reactive oxygen species (ROS)
Japanese: 活性酸素（ROS）
Highly reactive molecules derived from oxygen. They cause oxidative cell damage while also participating in immune defense.
Reactive oxygen species (ROS) are highly reactive molecules derived from normal oxygen molecules, including superoxide, hydrogen peroxide, and hydroxyl radicals.
Small amounts of ROS are generated during normal cellular metabolism, and immune cells use ROS as 'weapons' to attack pathogens. However, excessive ROS oxidatively damage DNA, proteins, and lipids, contributing to aging and various diseases.
Antioxidants in fermented foods—melanoidins, isoflavones, vitamin E—can neutralize ROS. Reports that longer-aged miso has greater antioxidant power relate to melanoidin accumulation. Including fermented foods in daily diet is one gentle measure against reactive oxygen species.