All of the food we eat is eventually broken down into ATP as the primary current of life. The Nobel laureate Albert Szent-Gyorgyi discovered that the tissues of the body store hydrogen in vast amounts. The order of hydrogen pooling by quantities found in the body are the liver, intestine, kidney, heart, lung and finally spleen. The liver stores the most hydrogen and is the body's first line of defense in detoxification. In conjunction with the need for an abundance of hydrogen, the body is severely taxed by a condition known as free radicals.
Free radicals are toxic compounds that have lost a negatively charged electron.
As a result they pull electrons from other compounds to maintain electrical balance. Loss of an electron can damage cellular biology and alter its ability perform its designated function or replicate itself. The solution to free radical damage is the introduction of antioxidants. An antioxidant is a compound that has a weak electron bonding and can surrender an electron to a free radical, thus stabilizing it. It then becomes a less aggressive free radical itself, which absorbs one electron from other antioxidants in the chain of electron transfer during metabolism of food.