Anti-Oxidants: The Quick Start Guide

What’s oxidation?

The free oxidising radical theory of aging was developed in the 1950’s by American research scientist Denham Harman. Harman, now aged 95, was a keen researcher of the aging process. He ran two miles every day until he was 80 and maintained a lean frame through consuming only moderate amounts of alcohol, and presumably selective dietary choice.

The supposition of his theory was that a radical form of oxygen, chemically known as super oxide and other radical oxygen species could cause damage to body structures and DNA. Just in case any of you think I’ve slipped into hip-hop talk …… a radical is a highly reactive chemical entity (kind a radical in a hip hop sense too – I guess).

This form of reactive oxygen is generated by normal body metabolism, but in times of stress, exposure to heat and certain forms of radiation, body production can be increased. Our bodies can produce certain chemicals that are considered capable of “neutralising” these reactive species and certain vitamins are thought to be effective in doing so too.

What are anti-oxidants?

Vitamins A, C, E and the mineral selenium are all perceived to be vital players in supporting the body in “mopping up” free radicals or preventing excess quantities from causing damage. Other plant food anti-oxidants include glutathione and lycopene.

How to get them:

Studies suggest that taking synthetic vitamin analogues (laboratory produced vitamin tablets) have little or no effect in reducing the levels of radical oxygen species in the body. The best place to get these vitamins and phyto-nutrients is in food. If you are focusing on alkaline fluids and foods you probably won’t want to get your vitamin A from chicken or beef liver. The most effective anti-oxidant form comes from beta-carotene which is converted by the body into vitamin A. Carrots, spinach, kale and all dark green vegetables are good sources of beta-carotene.

Fresh plant produce (vegetables and fruit) are loaded with vitamin C, but the minute you cook it, that is diminished. Vitamin E can be found in vegetable oils, nuts, seeds and avocados. Avocados and broccoli contain glutathione and tomatoes contain lycopene, beta-carotene, glutathione and vitamin C, so long as they are raw. Sesame seeds are perceived to be a good vegetarian source of selenium, so tahini could provide it. It’s present in cereals and wheatgrass grown in soils containing selenium, too.

If you do want to boost your anti-oxidant intake with a supplement, Dr. Young’s GluthapHione is made from avocado extract which is much more likely to be effective as an anti-oxidant than a chemically manufactured glutathione supplement [1]. Dr. Young also recommends N-acetyl cysteine which is an amino-acid pre-cursor (building block) for glutathione.

Action:

So an alkaline diet, rich in (low sugar) plant foods, like greens, avocados, tomatoes and broccoli should help boost your intake of anti-oxidant nutrients.

Remember that it’s important to eat as much of it raw as possible. Healthy oils, nuts, avocados, fresh herbs and un-refined salt can make that more palatable.

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