Glutathione Facts

Glutathione S Transferase function

Getting a handle on antioxidants (a color guide for selecting foods according to specific groups of antioxidants)

Meet the "New-sort"
Consumers today are witnessing a new era in how foods are identified. New nutrients, not understood by your health benefits, seems to be appearing on the shelves of our stores every day. Omega fatty acids, newly defined sources of dietary fiber, antioxidants and phytochemicals are examples of elements of healthy plants are creeping into the media reports and public Cooler water debates.

Laboratory and initial human trials are indicative of anti-disease properties of these nutrients. "Alimentary tracts and continuing advances in medical research finally translate consumer understanding chemical and terminology that we will capture and use in everyday conversation.

With such significant potential for public health, consumer education process should begin now in a way people, from teenagers to grandparents, antioxidants can easily understand as easily as we now understand calories, carbohydrates, fat percentage and vitamin C.

The scientific and food labeling regulations have a great challenge.
There are thousands of foods of plant origin with the health benefits of suspected complex chemical names and unfamiliar can be daunting. The challenge is to decipher this avalanche of names and to promote better nutrition for our families and ourselves.

Why Antioxidants?

The beneficial antioxidant chemicals get colored plant foods are our best defense against oxidants fatal. Although oxidative stress is a normal part of metabolism cell that occurs even in healthy people, not controlled, can lead to damage that accumulate with age.

In general, radical oxidants or "free" are neutralized by antioxidants and antioxidant enzymes in food. However, the circumstances following may cause an imbalance in the oxidant-antioxidant relationship that allows the oxidative stress that go unchallenged.
• Contamination by environmental conditions such as pollution, radiation, cigarette smoke and herbicides
• Normal aging
• poor diets lacking in nutrients essential and phytochemicals
The result of this imbalance is the cell and tissue damage that could cause diseases such as:
• Cancer
• Hypertension
• Diabetes
• Chronic inflammation
• neuronal degeneration as Alzheimer

The color code of antioxidants

Over the past five years, we have begun a process of recognition value antioxidant qualities of food plants by color groups the color code, as written in two books entitled The color code and what color is your diet? (Publication information below).

The following is a summary of these color guides for antioxidants, and an example how we begin to classify and categorize the various antioxidants in the color code on the food.

Color Code Summary

This is a general scheme Taste food can enter every kind of color. Note that there are no firm lines between classes, allowing an overlap.

1. Red – tomato pink grapefruit, watermelon
2. Blue / Red / Purple / Black (BRPB) – blueberries, cherries, plums, blackberries
3. pumpkin carrot orange / yellow – orange, papaya
4. Green – broccoli, kale, spinach, peas
5. White – garlic, onion, cabbage, turnip
6. Brown / Grey – spices, nuts, seeds, endogenous sources

How to apply the color code
Here is a general breakdown color groups that have chemical food antioxidant qualities:

1.Enzymes (Brown / Grey)
A protein substance with a name is ending with "handle" stimulate enzymes biochemical reactions in living cells and help to form new compounds, which in this case would be met antioxidant functions.
The members of this class enzymatic antioxidants are:
• Superoxide dismutase
• catalase
• Reductase
• peroxidases
• Transferases

2.Vitamins (brown / gray)
Most consumers already recognize the three major antioxidant vitamins A, C and E, which are derived from food and supplements common to the public. Vitamins A and E are fat soluble, providing protection antioxidant in cellular structures such as outer and inner nuclear membrane organelles. Vitamin C dissolves easily in water compartments of the body, so it is well distributed throughout the body. It is important to emphasize the role of vitamin C in the protection of vitamins A and E, free radical damage oxidative.

3.Phenolics (BRPB)
With more than 8,000 chemical plants used as pigments, phenolic compounds (also called phenols and polyphenols) are water soluble acids which not only give color to plants, but also to distinguish smells, tastes, and bitterness. The major class of phenolic compounds (flavonoids called) is often mentioned in current public media. Quercetin, kaempferol and peonidin are examples of flavonoids that have been in the news recently.

4.Carotenoids (orange / yellow, red)
A soluble group more than 600 chemicals, carotenoids (beta-carotene, for example, lycopene, lutein and zeaxanthin "zee-zan-thin-to) Antioxidants are particularly powerful. Thanks to its chemical structure, are an excellent source of electrons that are actively pursued by oxidation free radicals. A carotenoid molecule electrons donated a free radical, the sacrifice of the antioxidant defense. Terpenes and xanthophylls are included in this class.

5.Hormones (brown / gray)
A growing field of medical research is the identification of natural hormones usually described with cell to cell messaging functions in the body as an antioxidant function. Currently, only a few hormones have identified this property as the melatonin, estradiol and insulin, but further research is likely functions similar to unravel dozens of hormones known human physiology.

6.Minerals (all colors)
Minerals are elements that allow the enzyme activity. Selenium zinc, manganese, magnesium and copper are minerals involved in hundreds of antioxidants in the body functions.

7.Glutathione (Brown / Grey)
It is likely that only the human body's most important natural antioxidant, glutathione is a water soluble molecule synthesized amino acids from food. It also depends on lipoic acid (below) for the synthesis.

8.Lipid effectors (orange / yellow)
alpha lipoic acid may be "perfect" is a powerful antioxidant because small molecule is easily dissolved in both layers of fat and cell water – the only antioxidant to do so. Other Omega-oriented lipid antioxidants, tocopherols (vitamin E for example), phytosterols, Perillyl alcohol and essential oils such as limonene.

9.Saponins, steroid and stilbene (Green, BRPB)
Related to this debate by their first joint letter "s" This group has established antioxidant functions and includes certain chemicals known as resveratrol (A stilbene of red wine and black grapes), brassinosteroid (The plant growth regulator) and saponin (the waxy covering of leaves of plants).

10.Sulfur containing chemicals (green, white)
Organosulfides For example, diallyl sulfide and sulforaphane sorting, this group of plants as broccoli and cabbage have been shown properties that affect the activity of antioxidant enzymes, mediators of inflammation and tumor growth.

Submit an antioxidant Nomenclature

As vitamins were given a personal identity (Vitamin A, B, C, etc …) then it must view the antioxidants. This is a new system has not formally proposed any authority or scientific. Classification antioxidants should be subject to review, revision and approval by scientists, industry and government that is acceptable for food label in the audience.

Here is the proposed distribution:

1. C antioxidants – carotenoids
2. Antioxidant E – Enzymes
3. G Antioxidant – Glutathione
4. Antioxidant H – hormones
5. The Antioxidant – chemicals associated lipids
6. M Antioxidant – Minerals
7. Antioxidant P – phenol
8. Antioxidant S – saponins, steroid, stilbene, sulfur
9. Antioxidant V – vitamins

Over time, the public must feel these proposals antioxidant classes are informative and practical understanding of antioxidants and the choice of their favorite foods. Time tell, but this list gives us a structure of simple labor to get a handle on the names of antioxidants.

Reading
* Heber D. What color is your diet? HarperCollins, New York, 2001.
Judge Joseph *, DA Nadeau, A. The color code Underwood, Hyperion, New York, 2002.
* Lee J, N Koo, Min reactive oxygen species DB, aging, antioxidants and nutraceuticals. Compreh. Rev. Food Science. Food Safety 3:21-33, 2004.
Copyright 2006 Berry Health Inc.

About the Author

Dr. Paul Gross is a scientist and expert on cardiovascular and brain physiology. A published researcher, Gross recently completed a book on the Chinese wolfberry and has begun another on antioxidant berries. Gross is founder of Berry Health Inc, a developer of nutritional, berry-based supplements. For more information, visit http://www.berrywiSEOnline.com

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