ANTIOXIDANTS and NUTRIENT SUPPLEMENTATION

8/7/2019 ANTIOXIDANTS and NUTRIENT SUPPLEMENTATION

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Antioxidantsare compounds that prevent or slow

down the oxidative damage to our body.

When our body cells use oxygen, they naturally

produce by-products called radicals, which are molecules

that have single unpaired electrons on their outer level. A

free radical will tie up with an electron of another molecule

and disrupts the function of that cell. The human body can

cope with some free radicals, but not an overload, hence

the need for food sources that will supply antioxidants.


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The action of antioxidants is to neutralizefree radicals, which are highly reactive and

unstable molecules that can cause significant

cellular damage.With improved analytical techniques, many

antioxidants have been identified and ongoing

researches are focused to provide evidences howthey reduce or prevent diseases.


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Current classifications for antioxidants are: antioxidant

nutrients and non-nutrient antioxidants.

Most commonly known antioxidant nutrientsare:

VitaminA (preformed) and selected carotenoids (vitaminA

precursor, especially beta-carotene, lutein, lycopene, andcryptoxanthin).

VitaminC (ascorbic acid)

VitaminE (tocopherols)

Selenium

Zinc

Manganese

Copper


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The non-nutrient antioxidantsinclude:

Phytochemicals

Zoochemicals(found in red meatsand fish)

Lignan (found in flaxseed, oatmeal , ryeand barley)

Indoles(found in cruciferousvegetableslikethecabbage

family)

Polyphenols(found in thymeand oregano)

Vitamin-likecompounds(e.g., CoenzymeQ and glutathione

Somestudiessuggested thatantioxidantsisolated from

food islesseffectivethatwhen naturallyoccurringin amixed diet.

Thus, apracticaladviceistoeatabalanced dietdaily, toinclude5-7

servingsof fruitsand vegetablesrichin theseantioxidantnutrients.

Donottakesupplementsunnecessarily: alwaysconsultyour physician

if in doubt.


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Green tea. The benefits of the green tea extracts have been linked

to the presence of epigallocatechin gallate (EGCG), one of the fourprimary polyphenols found in fresh tea leaves, in addition to

epigallocatachin (EGC), epicatechin gallate (ECG), and epicatechin

(EC). Green tea is said to contain over four times the concentration

of antioxidant catechins than black tea (green tea leaves that have

been oxidized by fermentation), about 70 mg catechins per 100 ml

compared to 15 mg per 100 ml for black tea.

Green tea has been studied extensively for its potential in

weight management, with the compound EGCG highlighted as a key

component.


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Three mechanisms have been proposed:1. EGCG could increase energymetabolism and fattyacid

oxidation

2. Inhibits fatcelldevelopment(apedogenesis)

3. Reduce lipid absorption and increase fatexcretion.

Ithas been reported thatcaffeine mustalso be

presentas, for EGCG to aid weightloss; stimulated nervous

system is needed.


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The best strategy for promoting optimal health and

wellness is to choose widely from a variety of foods. Follow the

guidelines of food pyramid or similar educational stools from

commonly eaten foods. Use nutritional supplements to fill dietary

gaps, but consumed along with conventional and fortified foods and

beverages. The nutritionist dietitian will help plan daily meals to be

highly individualized using more nutrient dense foods in the proper

kind, amount and proper timing for eating meals and snacks.

Nutrients supplements cannot replace a helpful diet. There

is also a risk of consuming nutrient above upper limits of safe

levels.

NUTRIENT SUPPLEMENTATION

ANTIOXIDANTS and NUTRIENT SUPPLEMENTATION

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