Grape seed extract
It is a paradox of life that we require oxygen for efficient energy production and for the function of many metabolic pathways, yet oxygen is toxic to our cells. The variety of chemical forms collectively known as reactive oxygen species, (ROS), creates a physiological imbalance known as oxidative stress. Dietary antioxidants are a primary line of defence against oxidative stress.
Free radicals and the reactive oxygen species have become true enemies to our health. Every day these reactive molecules – from environmental pollution, cigarette smoke, fatty diets, and from normal cellular metabolism – assault our cells. One of the best ways to counteract this assault is to arm our bodies with a broad spectrum of antioxidants that can neutralise free radicals.
The proanthocyanidins (a form of bioflavonoids), in grape seed extract appear to be some of the most powerful free-radical scavengers yet discovered. Proanthocyanidins are found in many types of foods, but only in extremely small amounts.
Research suggests a strong role for dietary bioflavonoids in supporting and maintaining sound cardiovascular function. This originates from the observation that relatively low rates of heart disease exist in France despite a diet high in saturated fat. This apparent 'French paradox' has been attributed to the proanthocyanidins in the red wine consumed with most meals. Human clinical research has also shown that proanthocyanidins in red wine maintains healthy endothelial function.
Proanthocyanidins have been studied extensively in Europe and in the US. Scientifically observed and documented benefits include that they help protect plasma LDL from oxidation, maintain healthy capillary strength and vascular function, maintain healthy immune function, increase peripheral circulation, which helps maintain healthy vision.
CoQ10
The energy that every cell needs to function is produced though a complex process in the mitochondria, an organelle within the cell, often called the cellular powerhouse. Cells store energy in a molecule called adenosine-5-triphosphate, or ATP. CoQ10 is an essential part of the electron transport chain used to make ATP. Thus ATP is synthesised and used by every cell in the body. Cells with the highest energy demands, such as in the heart, contain the highest levels of CoQ10. CoQ10 has been studied for years in the US, Europe, and Japan for its role in producing cellular energy and re-energising the heart and other muscles. Several human clinical trials demonstrate maintenance of good heart function.
A byproduct of energy production in the mitochondria is the formation of damaging free radicals. Nature has designed a molecule in CoQ10 that is remarkable because it not only assists in ATP production, it also cleans up the free radicals that are produced during the process. As an atioxidant, it rivals vitamins E and C. In addition, CoQ10 helps to regenerate and recycle vitamin E and works in concert with other antioxidants to protect against the damaging effects of free radicals.
As we age, the ability to absorb and synthesise CoQ10 diminishes and the amount of CoQ10 retained in tissues decreases. In addition, CoQ10 may be depleted by several other factors, including overall nutritional status, levels of the B vitamins, folate, vitamin C and selenium. CoQ10 levels in tissue may also be lowered by some drugs, including the cholesterol-lowering statins, and excessive exercise or environmental stresses such as illness and extreme weather. The most important dietary sources of CoQ10 are meats and fish.
Alpha lipoic acid (DHLA) is also involved in mitochondrial energy metabolism, and recycling oxidised CoQ10. This system also helps to regenerate and recycle other antioxidants, including vitamins E and C and glutathione. See also Antioxidants.
Garlic
Garlic is one of the most healthful and beneficial natural supplements known today. Among other advantages, garlic helps to retain healthy blood pressure, serum cholesterol, and triglyceride levels. Garlic has also been shown to maintain a healthy immune system, provided it is healthy to begin with.
While garlic is very nutritious when eaten raw, it can be irritating and unpleasant to consume in large quantities. So some people may prefer to take garlic in supplement form. Be sure that you find one that is bioavailable and coated in order that the active compounds are absorbed by the large surface area of the small intestine, rather than released into the stomach where it can cause irritation.
Garlic is a member of the allium plant family, which includes onions, shallots, and leeks. These plants contain sulphur-rich derivatives of the amino acid cysteine, many of which are though to have health benefits. More than two dozen beneficial sulphur compounds have been identified in garlic.
Garlic's wide range of health benefits include:
- maintaining healthy blood vessels;
- maintaining healthy blood lipid and cholesterol levels, providing that they are healthy to begin with;
- helping the cardiovascular system maintain healthy blood pressure levels, providing they are healthy to begin with;
- supporting healthy coagulation function;
- inhibiting formation of free radicals by supporting the body's free-radical scavenger mechanism, and by protecting low density lipoproteins (LDL) against oxidation;
- increasing natural killer-cell activity and interleukin-2 production, helping maintain a healthy immune system.
When raw garlic is cut or crushed, the enzyme allinase interacts with the cysteine compound alliin to produce allicin (s-allyl-L-cysteine sulfoxide). Allicin is believed to be the most important compound in garlic. Once produced, allicin usually breaks down in a few hours at room temperature or after 20 minutes of cooking.
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