May 2nd, 2008
Selenium
Selenium is a trace mineral that plays a key role in helping maintain proper levels of the powerful antioxidant enzyme glutathione peroxidase. It works with antioxidants C, E and A. The combined effect of Selenium and vitamin E is greater than the affect of each alone.
Selenium fed to cells increases their levels of antioxidant enzymes [...]
May 2nd, 2008
Zinc
Zinc has long been known to be a vital component of over 200 enzyme systems, as well as being responsible for releasing vitamin A from the liver by converting beta carotene to vitamin A. Zinc’s function as an antioxidant was first proposed in 1990. There are two distinct mechanisms by which it functions as an [...]
May 2nd, 2008
Vitamin A
Vitamin A is a fat soluble micronutrient essential for healthy vision, cell reproduction, wound healing, immunity and other crucial bodily functions.
A study by the university of Arizona found that vitamin A has a protective affect against many types of cancer, according to M. Colgan in his book, The New Nutrition. It is found in [...]
May 2nd, 2008
Vitamin C
Antioxidant functions: As a water-soluble antioxidant, vitamin C is in a unique position to “scavenge” aqueous peroxyl radicals before these destructive substances have a chance to damage lipids. It works along with vitamin E and the enzyme glutathione peroxidase to stop free radical chain reactions.
Immune system function: Vitamin C can enhance the body’s resistance [...]
May 2nd, 2008
Free Radicals-BAD, Antioxidants- GOOD.
Free radicals are highly reactive compounds that are created in the body during normal metabolic functions or introduced from the environment. Free radicals are inherently unstable, since they contain “extra” energy. To reduce their energy load, free radicals react with certain chemicals in the body, and in the process, interfere with the [...]
May 2nd, 2008
” There’s growing evidence that diseases of aging- including heart disease, diabetes and many forms of cancer, such as breast and prostate cancer- result from damage to DNA, which in the laboratory can be prevented by substances found in fruits and vegetables.”
D. Heber, M.D., Ph. D, director of the UCLA Center for Human Nutrition and [...]