Difference-between-glutathione-and-other-antioxidants
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    Difference Between Glutathione and Other Antioxidants

    Antioxidant substances which synthesize substances and play an antioxidant role in human body are called endogenous antioxidants. Glutathione is an endogenous antioxidant.

    Exogenous antioxidants can not own synthesis in the human body created to enter the body through the digestive tract blood play the ability to prevent or to combat disease. Such as bioflavonoids substances. Now known to thousands of anti-oxidants, Ganoderma lucidum preparations of ginkgo biloba extract, propolis, tea phenol the Cordyceps class, marine biology, plant Ginseng, plant pollen, insects, beans, vegetable protein, animal, vitamin E, C, A, beta-carotene, selenium and other trace elements and other biological components. These are exogenous antioxidants.

     

    Glutathione is small molecules in human body. Glutathione is a tiny little globulin is naturally present in all cells within the human body. In fact, life depends on glutathione, this versatile tripeptide is the most important body. Glutathione as a cellular anti-oxidant, reductant, catalysts, reagents and stabilizers, and participate in many biological processes such as running, metabolism, storage and defence, it is the basic material for human survival. Level of content in the human body directly affects human health and longevity. So people can buy glutathione to main their health.

     

    Glutathione exists in the cytoplasm of the human body and other water-bearing cavities in water-soluble form. Intracellular glutathione content of the millimolar level, which is the highest concentration of antioxidants within the cells. Antioxidants are free radical scavengers, modern medicine, free radical ageing is one of the main reasons of pathogenic. Antioxidant system in human cells, the most abundant and most important is glutathione, glutathione is the main force in the free radical scavenging. Glutathione not only those directly involved in scavenging free radicals, foreign anti-oxidants such as vitamins C and E play a regulatory role in maintaining the status of their activity Otherwise, the oxidation of vitamins will become the body of toxins and the accumulation of body the formation of new free radicals.

     

    Other antioxidants of the glutathione can restore the reduction of anti-oxidants. Other antioxidants generally refers to the exogenous antioxidants such as vitamin C,, E, A, beta-carotene, selenium, heterogeneous biological compounds such as oxidized antioxidants to restore the reduced antioxidant to achieve repeat Use the coordination restored purposes. Glutathione is the endogenous antioxidant, glutathione can remove free radicals in human cells, while resistance against foreign radicals on the cells.

     

    Exogenous antioxidants, mostly heterogeneous biological compounds. They are mainly the work on the human body through bio-flavonoids, anti-free radicals; but it is to play a role, it is necessary to play a role in the glutathione content of the human body can not be less than 40% of the normal, can acting on different parts of the body, basically does not have a systematic. It can not enter the intracellular scavenging to remove free radicals. Its ability is limited.

     

    Exogenous antioxidants are substances that the body does not have. They can neutralize with free radicals in human body. If the oxidized substances are not restores to the reduced antioxidant by pharmaceutical raw materials glutathione, it will become garbage and accumulate in human body. And they will account for the normal space. Exogenous antioxidants only dependent on glutathione. On the one hand, it makes these oxidized antioxidants reduced to reduced anti-oxidants. They will be reused and achieve the purpose of coordination and restoration. On the other hand, glutathione will neutralize the junks to water-soluble substances. They will be exerted from the body.

     

    The food structure of consumers has changed dramatically, intake of essential amino acids from the daily food, such as lysine, methionine and so on are generally not lack of, while some foods functional factors, such as glutathione is often short, added glutathione in the flour products can greatly enhance its nutritional value. Experiments by glutathione supplier found that glutathione added to the flour products processing or used in combination with the proteolytic enzymes can reduce the amount of water in kneading dough, improve the rheological properties of dough, from a large range to control the dough viscosity, reduced dough strength, make the mixing and extrusion molding becomes easy and can shorten the drying time of the product; added glutathione as a tyrosinase inhibitor in noodle processing, can prevent unpleasant color change, in cereals and beans mixed pulverizing, added glutathione peptide as a reducing agent can maintain the original and the desired color; added glutathione in protein-rich flour, soy flour can be effectively prevented the enzymatic and non-enzymatic browning; glutathione also can inhibit amino acids and glucose produce colored and harmful substances under heating.

     

    Apply in dairy products, add glutathione and other additives in cheese production, can greatly enhance its delightful flavor and improve cheese quality and accelerate the maturity of the cheese; add glutathione in yogurt can play the antioxidants stable mass action; in casein, skim milk powder, infant milk powder adding glutathione can effectively prevent enzymatic and non-enzymatic browning.

     

    The application of glutathione in meat, poultry, fish and seafood, glutathione have antioxidant, in fish, meat and poultry food processing add glutathione can inhibit nuclease decomposing, and strengthen the flavor of the food and greatly prolong shelf life. Such as glutathione can effectively prevent the skin of frozen fillets color fading, browning of the fish; glutathione has an important role on maintaining and enhancing the fresh seafood’s unique flavor; have a strong meat flavor while mixed coexist with glutamic acid, nucleic acid.

     

    On fruits, vegetables, food and beverage, in the processing of foods, fruits and vegetables join glutathione can effectively prevent the browning and keep the original attractive color, flavor and nutrition. For example, apples and potatoesÂ’ processed products, the enzymatic and non-enzymatic browning prevention of apple juice, grape juice, pineapple juice, orange juice and grapefruit juice. In the production of traditional Japanese drink sake, use strong fermentation and leakage glutathione yeast had been produced high-content glutathione products, brewing high levels of glutathione anticancer series beer, improve its nutrition and health functions, China has patents; glutathione also can be used as the reducing agent of wine.

     

    In health features food, for the vast majority of consumers (especially in central city), the daily intake of carbohydrates and protein is sufficient or excessive, so people have gradually turned their food consumption attention to health and longevity, foods add glutathione, can repair the body cell damage caused by free radicals and other harmful substances, preventing the body from degenerative diseases and the body organ loss of function. In addition, glutathione is an indispensable cosmetic raw material in skincare products is the key to keeping skin elasticity. So, if we want to maintain the body and skin health, supply rich glutathione is required.