ANTIOXIDANTS
Section Content Guide
References
Oxidation: The Slow Dangerous Burn
Free Radicals and Oxidants – What are They?
Free Radicals in People
Damage Done by Free Radicals
Clinical Conditions Which Free Radicals are Involved
Antioxidants – An Overview
Antioxidants - Specific
Conclusion
EMA© Juice
Block Reference
References
For brevity, statements in this section will be referred a block reference (1). In these publications, are the lists and links to the hundreds of studies in government, universities, and medical and scientific research that back up the information written in this section.
Oxidation: The Slow Dangerous Burn
Free Radicals and Oxidants – What are They?
Free radicals, or oxidants, occur naturally and artificially in the environment. Free radicals, oxidants, oxidizers, oxidizing agents, all mean the same thing. The popular term is free radical. They are atoms missing an electron and require another electron to become stable. The physical requirement of free radicals to capture another electron creates problems for living systems. We eat, drink, and breath them, and create them inside our bodies as by products of metabolism. Generally they are single atoms of chlorine, oxygen, sulfur, nitrogen and iron (acronym = coins). They originate from environmental pollutants such as nitrogen dioxide and ozone of polluted air, car exhaust, heavy metals (ex. lead, mercury, arsenic), industrial chemicals, household cleaners, perfumes, paint, carpet and adhesive fumes, chlorinated water, cigarette smoke and others.
Free Radicals in People
Oxidants are a major driver of aging, disease, and death. We eat drink and breath them. Some occur naturally and others are man made. However, oxidation (biological) is a chemical reaction that is essential to life that occurs in our bodies. This metabolic process provides energy for vital cell processes and activities. Free radical formation is a natural byproduct of the oxidative process.
Damage Done By Free Radicals
Free radicals can damage both the structure and function of cell membranes, nucleic acids and electron dense regions of proteins inside cells. Just living invites damage by oxidants, and results in disease and old age.
This can result in:
• Cell death or alteration of the cell’s response to nerve stimuli
• Mutations that can be carcinogenic
• Inactivation of enzymes and other proteins
• Ultimately the destruction of affected tissues and organs.
• Free radical induced disease is found in children.
Free radicals rip, tear, and mutilate cell membranes, and DNA, and turn fats rancid on artery walls (cholesterol to plaque). A cell without a healthy membrane is like a ripe blueberry without its skin; its fragile and decays quickly. One small nick in a cell from an oxidant can destroy a cell, or it can make a cell lose control and begin multiplying unusually. Highly reactive free radicals attack cell walls and cell constituents, including DNA and other opportune targets, particularly those containing polyunsaturated fatty acids (PUFAs). Each cell contains DNA, the genetic message system that directs all of our body’s biochemical activities. When free radicals react with PUFA’s in cell membranes and other sites, chain reactions generate free radicals in profusion, and this creates massive damage.
Oxidative damage resulting from free radical attack has been linked to the onset of premature aging, cancer, arteriosclerosis, cataracts, age related macular degeneration, and an array of degenerative and immune system related diseases.
The high levels of antioxidants in a high quality green food are the front line of defense in the war on destructive free radicals that will destroy cells ability to repair, renew, and rejuvenate. The destructive actionof free radicals are a major cause of aging. Like other plant pigments, chlorophyll produces significant antioxidant effects. It contains a powerful antioxidant that prevents the build up of hydrogen peroxide in fat tissues and cells, especially in the brain, where it is extremely destructive.
The science of free radicals and antioxidants is, according to a mountain of literature and thousands of alternative practitioners, indisputable. Comprehensive reviews of hundreds of studies over time continue to find oxidative stress clearly linked to development of disease. Oxidative stress is a by product of being alive, an inescapable response to stress, injury, and toxins. Combine genetic predispositions with food grown for transport and maximum profit, with prolonged and unrelenting stress, with unprecedented environmental toxic loads, and with antibiotic and otherwise compromised digestive systems, and we have disease rates that are unacceptable by many.
Primary single organ involvement
Erythrocytes Red blood cells that transport oxygen
Lead poisoning
Protoporphyrin photo-oxidation Porphyrins are building blocks of the heme molecule in the blood; this is the accumulation of light sensitive porphyrins in the blood that naturally occur from the breakdown of hemoglobin; they affect the nervous system and skin – burning, blistering, and scarring of sun exposed areas.
Malaria An infectious disease, generally intermittent and recurrent, caused by any of various protozoa that are parasitic in the red blood corpuscles and are transmitted to man by the bite of an infected anopheles mosquito; characterized by severe chills and fever
Sickle-cell anemia An inherited disease in which the red blood cells, normally disk shaped, become crescent shaped. They function abnormally and cause small blood clots.
Favism Form of anemia; reduced red blood cells possibly caused by glucose deficiency.
Fanconi anemia Low blood platelet count; inherited anemia and cannot fight infection
Lung
Cigarette smoke effects
Emphysema Abnormal condition of lungs marked by decreasing respiratory function; associated with smoking or chronic bronchitis, or old age
Hyperoxia An abnormal increase in the amount of oxygen in tissues and organs
Bronchopulmonary dysplasia Abnormal development of growths in airways and lungs
Oxidant pollutants Radiation, pesticides, herbicides, food preservatives, excess sun exposure, physical overexertion, cigarette smoke, oxidized fat in foods, medications, alcohol, drugs, car exhaust, barbecue smoke; paint, garbage and carpet fumes; sulfur dioxide, industrial chemicals, PCB’s
Acute respiratory distress syndrome A number of respiratory disorders
Mineral dust pneumoconiosis Chronic respiratory diseases caused by inhaling metallic or mineral particles.
Bleomycin toxicity A complex of related antibiotics from Streptomycus verticillus bacteria which inhibits DNA metabolism and is used as an anti cancer drug
Paraquat toxicity A poisonous yellow solid in solution used as a herbicide
Heart and Vascular System
Alcohol cardiomyopathy Heart muscle (myocardium) disease caused by alcohol
Keshan disease Selenium deficiency that impairs the structure and function of the heart
Arteriosclerosis Thickening and loss of elasticity of arterial walls including lipid deposition (cholesterol) and thickening of the intimal (internal) layers within artery walls
Doxorubicin toxicity An antibiotic used as an anti cancer drug
Peripheral circulation problems Circulation in feet and hands
Stroke Sudden loss of function of part of the brain because of loss of blood flow. Stroke may be caused by a clot (thrombosis) or rupture (hemorrhage) of a blood vessel to the brain
Heart disease Large long term studies indicate reductions in heart disease with the use of antioxidants
Beta carotene inhibits the oxidation of polyunsaturated fatty acids, which would otherwise contribute to coronary artery disease
Heart attack Incidence of heart attack reduced
Kidney
Nephrotic antiglomerular basement membrane Nephrons are small tubules that are excretory units of the kidneys. This is an inherited disease disorder characterized by hematuria (blood in urine ), impaired renal (kidney) function, sensorineural deafness, and ocular (eyesight) abnormalities
Aminoglycoside nephrotoxicity Kidney and ear disorders from the administration of aminoglycoside antibiotics
Heavy metal toxicity Main heavy metals are lead, mercury, and cadmium
Renal graft rejection Kidney transplant
Gastrointestinal Tract
Endotoxin liver injury A toxin released by dying or dead microorganisms
Carbon tetrachloride liver injury Clear poisonous liquid with a sweet smell
Diabetogenic action of alloxan Alloxan is an oxidation product of uric acid, pale reddish in color. Alloxan accumulation would be initiated by diabetes
Free fatty acid-induced pancreatitis Inflammation of the pancreas caused by fats
Non steroidal anti-inflammatory drug induced lesions Lesions are any visible abnormal structural change in a bodily part. Any break in the skin causes by violence or surgical incision. NSAIDS are drugs that decrease fever, swelling, pain and redness; such as: aspirin, Vioxx, Celebrex, Advil, Tylenol, and other drugs for arthritic pain. Bleeding ulcers are common lesions.
Abetalipoproteinenemia A rare inherited disorder of fat metabolism; characterized by severe deficiency of beta- lipoproteins and abnormal red blood cells (acathocytes) and abnormally low cholesterol levels. It results in poor absorption of dietary fat and vitamin E. The vitamin E deficiency associated with this disease causes problems such as poor transmission of nerve impulses, muscle weakness, and degeneration of the retina that can cause blindness. Individuals may be prescribed vitamin E supplements to treat this disorder.
Joint Abnormalities
Rhematoid arthritis Pertaining to arthritis, “creaky joints”; arthritis is inflammation of a joint or joints
Brain
Hyperbaric oxygen Gases under greater than atmospheric pressure as in oxygen
Neurotoxin Any toxin that affects neural tissues
Senile dementia Old age mental deterioration of organic or functional origin
Parkinson’s disease A degenerative disorder of the central nervous system characterized by tremor and muscular coordination – shaking and palsy
Hypertensive cerebrovascular injury; cerebral trauma Injury to the brain resulting from high blood pressure
Neuronal ceroid lipofuscinoses Ceroid is a naturally occurring fat pigment that accumulates in various tissues in certain pathological (diseased, morbid) conditions. Lipofuscinoses is an inherited disease where affected individuals develop retinal degeneration, seizures, myoclonus (a rapidly alternating spasm of a muscle or muscle group), ataxia (uncoordinated movements) rigidity, and progressive dementia
Allergic encephalomyelitis and other demyelinating Allergic encephalomyelitis is an autoimmune disease where the immune system destroys diseases the myelin, or fatty sheath that surrounds and protects nerve fibers. Multiple sclerosis (MS) is an autoimmune disease that affects the central nervous system (CNS; brain, spinal cord, optic nerves). Myelin surrounds and protects nerve fibers of the CNS and when destroyed or damaged electrical impulses from the brain are disrupted. Symptoms are unpredictable: bladder problems, severe vision problems, motion problems, abnormal fatigue, slurred speech, numbness, “pins and needles”, tremors, depression, dizziness, balance, spasticity, sexual dysfunction, or stiffness. Some symptoms may come and go while others are more lasting.
Ataxia-telangiectasia syndrome This is a rare, progressive, neurodegenerative childhood disease that affects the nervous system and other body systems. Ataxia is the inability to coordinate volunteer muscle movements; unsteady movements and staggering gait. Mental development decreases or stops between 10-12 yrs. Telangiectasia is the permanent enlargement of blood vessels, causing redness of the skin or mucous membranes – “sailors skin” – “coffee with milk” colored spots on the skin, seizures; dilated blood vessels in the whites of the eyes, skin of nose, ears, and flexion side of the elbow and knee.
Potentiation of traumatic injury Synergistic affects of 2 drugs given simultaneously resulting in trauma to the brain
Aluminum overload
Eye
Cataractogenesis Formation of cataracts in the eye lens that eventually impair vision
Age related macular degeneration Macular degeneration is a condition that damages the central part of the retina. The macula is responsible for central vision and the ability to see detail. When the macula is damaged, the eye loses its ability to see detail, such as small print, facial features or small objects. The damaged part of the macula often cause scotomas or localized areas of vision loss. When you look at things with the damaged area objects may seem to fade or disappear. Straight lines or edges may appear wavy.
Ocular hemorrhage Bleeding in the eye
Degenerative retinal damage
Retinopathy of immaturity Any non inflammatory disease of the retina (also retinosis). Main causes are: diabetes, high blood pressure, sickle cell anemia, direct sunlight exposure, durgs, vein or artery occlusion (blockage).
Photic retinopathy Retinal lesions or injury caused by light
Skin
Solar radiation injury Sunburn
Thermal injury Burns
Contact dermatitis A skin reaction after exposure to a substance that irritates skin or causes an allergic reaction
Photosensitive dyes A skin reaction to dyes
Bloom syndrome An autosomal (chromosomal) recessive (genetic) disorder characterized by telangiectasic (permanent enlargement of blood vessels) erythma (skin redness from dilation of blood vessels) of the face, photosensitivity, dwarfism, and other abnormalities
Erythropoietic protoporphyria An inherited light sensitive skin disorder
Antioxidants - An Overview
What are Antioxidants
An antioxidant neutralizes a free radical by donating an electron without altering its own character. In the 1985 edition of Food and Nutrition Encyclopedia, antioxidants were listed as an addition to foods to prevent spoiling from exposure to oxygen. The focus on antioxidants regarding health has only been recent. Now, antioxidants are recognized as a major element in maintaining health and extending life.
Natural Antioxidants
Plants devised a way to protect themselves against free radical attack by making antioxidants. When we eat plants, we use plant antioxidants for our protection against free radical attack. Some minerals and vitamins also act as antioxidants. These natural nutrients include vitamins A, C and E, carotenoids, flavonoids, enzymes, nutrients, and several minerals. Each antioxidant is important and each has a separate role in protection against free radical damage.
Antioxidants keep free radicals in check. As long as antioxidants and free radicals are in balance in the body, free radicals do not represent a problem. However, when free radicals abound, because of diet, lifestyle, environment or other influences, antioxidant protection is overwhelmed and free radical damage occurs.
Known Health Benefits of Antioxidants
Antioxidants are the fountain of youth when conquering free radicals. They are in the salad vegetable and EMA Juice products grown and processed by SA.
If living a longer healthier life interests you, the actions to take are: a) reduce pollution b) eat fresh pure produce daily c) use antioxidant supplements such as EMA Juice daily. Liberal use of antioxidants is the only way to achieve an active healthy life to 100 years plus. If you are aware of the impact antioxidants have on our health, then skip the text and go to the bottom of the section for a description of EMA. EMA has a wide range of antioxidants in a concentrated liquid.
Major Antioxidants
In the Form of: Daily Amount
Mineral
Managanese 2-5 mg
Selenium (1) selenomethionine 200-400 mcg (6)
sodium selenite 100-200 mcg
Zinc zinc picolinate (2) 10-60 mg
Vitamin
Vitamin A palmitate 5,000 – 10,000 IU (1500 – 3000 RE) (7), (8)
Vitamin C ascorbic acid 2000-10,000 mg (5)
calcium ascorbate 500-1000 mg
magnesium ascorbate 500-1000 mg
ascorbyl palmitate 250-500 mg
Vitamin E d-alpha tocopherol succinate 400-1200 IU (270 – 800 mg) (9)
tocopherol complex 200-800 IU
Enzyme
Co-enzyme Q-10 30-60 mg
Nutrient
L-glutathione 100-200 mg
N-acetyl cysteine (3) 50-350 mg
Carotenes Alpha carotene
Beta carotene (4) 10,000 – 25,000 IU (12-30 mg)
(1) Selenium can become very toxic over 800 mg per day, especially in the inorganic form of sodium selenite
(2) Zinc acts as an antioxidant co-factor
(3) N-acetyl cysteine should be used only with at least 3 times its amount of vitamin C, so as to avoid the possibility of it precipitating in the kidneys as cystine, and possibly causing kidney stones in sensitive individuals
(4) Beta carotene is a safe source of vitamin A at the levels given. Vitamin A may become toxic beyond 25,000 IU per day
(5) mg = milligram, or 1/1000 of a gram; a gram is about the size of a small sugar cube
(6) mcg = microgram, or 1/1000 of a gram, written also as ug
(7) IU = International Units; 5 IU of beta carotene = 6 mcg or 1 retinol equivalent (RE) (8)
5 IU of other carotenes = 12 mcg or 2 retinol equivalents (RE)
1 IU of vitamin A = 0.33 mcg of all trans retinol
(8) 5000 IU vitamin A = 1500 RE mcg
(9) 1 mg or 1 mg alpha tocopherol equivalent = 1.49 IU
The ranges of daily amounts taken of antioxidants are shown in brackets and are averages extracted from more the 500 successful studies. No one knows the amount of antioxidants required for optimal health, so we have to rely on successful studies, both with diseases and with healthy people such as athletes, to provide useage guidelines that are effective and without toxicity.
Long term use is still an experiment. The safety of amount shown here has not been confirmed by long term trials in humans. Also, these amounts are used with patients and athletes whose bodies are under far more stress than the bodies of average people, and therefore require increased amounts of nutrients. If you review the medical references given and decide to use antioxidants, then it is at your own risk. All we can say is that thousands of people have used antioxidants successfully with no evidence of toxicity and great evidence of benefit.
Antioxidants Boost Immunity
Antioxidants benefit your body not only by neutralizing free radicals directly, but also by increasing your resistance to all manner of toxins, bacteria, viruses, traumas, and degenerative diseases. They accomplish this by boosting immunity. In some studies, selenium, the antioxidant co-factor of vitamin E, and vitamin E itself, increased the immune response by four times. Other studies show that antioxidant supplements given over long periods prevent the decline of immunity with aging. And even when animal immunity has declined with age, supplementary antioxidants can restore immune function, including restoration of T-lymphocyte function.
Recent scientific data suggest that optimal intake of antioxidants can help delay or prevent the onset of cancer, arteriosclerosis, cataracts, macular degeneration and other major degenerative diseases. Preventing or reversing disease is done by a number of antioxidants - not just one.
The important effects of carotenoids and other antioxidants are not readily observable. The person who takes adequate amount of antioxidants most likely will not see or feel a short term difference. The benefits of adequate intake of carotenoids and other antioxidants only become apparent in the long term, when reduction in oxidative damage results in lowered incidence and severity of chronic disease. For instance, reduction in the risk of coronary
heart disease is typically observed after 1-2 years of higher levels of daily antioxidant intake.
Is it Better to Get Antioxidants from Dietary Intake Rather Than Supplement?
Dietary sources of micronutrients are generally regarded as being preferable to supplements because they are complexed with organic compounds and are easier to assimilate. Foods should contain complex mixtures of ingredients, the actions and interactions which are not fully understood.
In a polluted industrial world, more antioxidants are required by people to stay healthy than nature can provide – especially when farm soils are depleted. The problem is that farm soils that once contained trace elements are now sterile because decades of repeated harvests with no replacement. Therefore natural antioxidant sources are deficient and supplements are recommended. SA produce does contain all the trace elements because we monitor the levels in the irrigation water and add them when levels are low.
Supplements, even natural ones, most likely do not contain all of the components found in a range of foods. The best approach is to get as many nutrients as possible from the diet (at least 5 to 10 portions of fruits and vegetables per day) and make up any deficits by using natural supplements. The natural supplement recommended here is 2-4 ounces of EMA, or EMA Fortified, per day.
Can Antioxidants Reverse Degenerative Disease?
No. Antioxidants act as long term preventative agents. They cannot reverse damage but can retard its progress. Damage that leads to chronic diseases is cumulative, usually occurring over decades. It is important that antioxidant requirements be met on a daily basis to slow this cumulative damage that builds up over the course of a lifetime.
Synergy of Antioxidants
As with other nutrients, antioxidants work properly only in synergy with each other. It is their multiple interactions that create optimal protection for your body. So if you do choose to take antioxidants then ensure that the supplements contain at least the following major forms: 1) multiple forms of vitamin C, both as ascorbic acid and mineral ascorbates, 2) beta carotene 3) multiple forms of vitamin E, both as mixed tocopherols and d-alpha tocopheryl succinate 4) 2 forms of selenium as selenomethione and as sodium selenite 5) L-glutathione 6) zinc picolinate 7) coenzyme Q10
Sugar - The Demon
Excess sugar levels in the blood of diabetics and prediabetics damage arteries, kidneys, eyes, and brain. Sugar is converted to acetyl groups, then to cholesterol and saturated fat (see section 2.3). Diabetic damage from sugar occurs mainly from the oxidation of fat molecules to form toxic lipid peroxides. Numerous studies show that the antioxidant vitamin E can protect diabetics from this damage.
Fat as the Partner of Sugar – and Fat Oxidation
Lipids or fat, are major biological molecules that tend to set up water excluding domains and barriers. There are 3 types: neutral lipids (fats and oils), phospholipids, and steroids. We are concerned here with neutral lipids.
About half of all deaths in the U.S. are from coronary heart disease, most of them with advanced arteriosclerosis. The typical high fat, high refined carbohydrate diet (sugar; starch from corn, rice, potatoes; refined carbohydrates or junk food) will raise cholesterol to high risk levels within a month, and that low fat, refined carbohydrate diet will lower them. But only the best informed know, that heart disease risk starts to rise at a cholesterol level of 168 mg/dl (milligrams per deciliter), not the 200 mg/dl now recognized.
The major mechanism that creates arteriosclerosis is oxidation. Regular exercise yields high levels of high density lipoprotein (HDL) the good cholesterol that scrubs and vacuums excess cholesterol off the walls of arteries. You can keep your cholesterol way down, and your HDL high, but if you don’t control oxidation, oxidized fat will fill up your arteries like wall plaster leading to plaque buildup, arteriosclerosis, and high blood pressure.
Arteriosclerosis starts with immune system cells in the blood called monocytes. These stick to the arterial wall then pass through it and transform into scavenger cells called macrophages that eat wastes. The problems start when you subject the system to free radicals, such as you get from polluted air or excessive exercise (see list in this section). The excess free radicals begin to oxidize the little particles of low density cholesterol (LDL, the “bad” cholesterol). The macrophages detect the oxidized LDLs as foreign and begin to eat them. The macrophages become overstuffed with LDL’s and break down into pathological cells called foam cells. These foam cells form the fatty streaks on the arterial walls that are the beginning of arteriosclerosis. Also, macrophages will signal the release of histamine from mast cells in the area and the histamine can inflame arterial walls. This is vasculitis.
Protection of LDL from oxidation depends on the fat soluble antioxidants that can get inside the LDL particles, and the water soluble antioxidants that get into the fluids surrounding the LDL. The best fat soluble antioxidants are beta carotene, vitamin E, and coenzyme Q10 and these have been shown to prevent the oxidation of LDL. Other studies show that the main water soluble vitamin, vitamin C, acts synergistically to enhance vitamin E reserves by restoring used vitamin E to an active state. More important, vitamin C prevents macrophages from absorbing LDL in the first place and going on to form foam cells. This makes vitamin C an important defense against arteriosclerosis. Fat soluble vitamin E has also been shown to reduce the oxidation of LDL. Beta carotene is also showing evidence of stopping the oxidation of LDL.
One obvious solution is to stop eating sugar and refined carbohydrates – but maintain high levels of antioxidants.
Cancer Prevention
It is estimated that we have 100 to 100,000 tumor cells floating around in our body at all times.
In 1995 smoking was related to 33% of all cancers. The next big risk of cancer is overweight. In 1959 the American Cancer Society began a massive study of over a million Americans in 25 states. At the end of the study in 1980 results showed that men and women who are 40% or more overweight have higher rates of a wide variety of cancers. The evidence suggests that many of these cancers occur because of lipid oxidation, that is, excess fat molecules in your body go rancid and initiate cell damage that progresses into cancer. Cancer risk from too much body fat is many times that of all the pesticides put together. Approximately 24% of all cancers are linked to obesity.
Antioxidants - Specific
Carotenoids - Description
Carotenoids are naturally occurring colorful compounds that are abundant as pigments in plants. Carotenoids present in green plants are found in the chloroplasts in association with chlorophyll, usually in complexes with a protein or a fat.
Between 500 and 600 specific carotenoids have been identified. However, only a small number of carotenoids are found in appreciable quantities in human tissues. The major ones are alpha-carotene, beta-carotene, lutien, zeaxanthin, cryptoxanthin, and lycopene. Intake of a mixture of these carotenoids naturally present in fruits and vegetables is required for good health.
Carotenoids have diverse biological function, and despite the similarities in structure, they play different roles. Certain carotenoids are precursors of vitamin A (the “healing” vitamin) and can be metabolically converted into vitamin A in the body. Beta carotene has the highest vitamin A activity. Other provitamin A carotenoids include alpha-carotene and cryptoxanthin.
Roles of Carotenoids in Health
Carotenoids function as antioxidants to:
• protect cells and other body components from free radical attack.
• enhance the immune response; in humans, carotenoids stimulate a number of indicators of immune function.
• neutralize singlet oxygen with lycopene exhibiting the highest single oxygen neutralizing activity.
• protect the skin from redness and damage following exposure to UV radiation.
• prevent damaged cells from becoming malignant
Natural Sources of Carotenoids
Natural mixed carotenoids are isolated from sea algae or palm oil. Synthetic beta carotene is produced from chemicals. EMA uses natural mixed sources. Natural mixed carotenoid supplements contain a variety of carotenoids – including alpha and beta carotene, lycopene, zeaxanthin, cryptoxanthin, and lutein – that are normally found in various fruits and in cruciferous (ex. broccoli, cabbage, cauliflower), yellow and dark green vegetables. Synthetic carotenoid supplements contain only beta carotene. Natural mixed carotenes are better at slowing fat oxidation than synthetic.
Top 6 Carotenoids and Sources
Alpha carotene: carrot, pumpkin, red and yellow peppers
Beta carotene: apricot, carrot, peach, sweet potato
Cryptoxanthin: papaya, peach, tangerine, orange
Lutein: kale, collard greens, spinach, broccoli, mustard greens
Zeaxanthin: cress leaf, Swiss chard, chicory leaf, beet greens, okra
Lutein and zeaxanthin: apricots, spirulina algae, yams, squashes, red beets, Swiss chard, chlorella, carrots, edible flowers, wheatgrass, spinach
Lycopene: tomato, watermelon, guava, berries
Carotenoids Work as a Group
Carotenoids work as a group. They are the substance that gives fruits, vegetables, herbs, and plants their orange, yellow and red colors. Fruits and vegetables are the richest dietary source. Green leafy vegetables are also high in carotenoids, but the color is masked by chlorophyll. Over 600 carotenoids have been identified to date. Only 6 are considered important for human health.
Carotenoids, The Great Protector and Life Extender
Carotenes are stored in fat cells, epithelial cells, and other organs. The adrenals, testes, and ovaries have the highest concentrations, probably due to the importance of these organs and the requirement to prevent free radical damage. Epithelial cells are found in the skin and in the linings of our internal organs (including the respiratory tract, gastrointestinal tract, and genitourinary tract. The location of antioxidants here is remarkable because these areas are open to the air and are exposed to oxidants. Therefore, protection is required.
Population studies have demonstrated a strong correlation between carotene intake and various cancers involving epithelial tissues (skin, uterine, cervix, gastrointestinal tract, airways, and so on). The higher the carotene intake, the lower the risk for cancer. Studies show that carotenes also have antitumor and immune enhancing activity.
Cancer and aging share a number of common characteristics, including an association with free radical damage, which has led to the idea that preventing cancer should also promote longevity. Some evidence supports this claim, since it appears that tissue carotene content has a better correlation with the life span potential (LSP)of animals and humans, than does any other factor that has been studied. Tissue carotenoids appear to be the most significant factor in determining a species maximum life span potential. For example, the maximum human lifespan of approximately 120 years correlates with serum (blood component) carotene levels of 50 to 300 ug/dl (which is 0.5 mg/L to 3 mg /L or 0.5 ppm to 3 ppm. The daily carotene intake can be as high as 30 to 50 mg, and this daily intake should maintain high levels.
Carotenoids and Damage Repair
Approximately 60 carotenoids have provitamin A activity, of which beta-carotene has the highest potential vitamin A activity. Beta-carotene and other provitamin A carotenoids are converted to vitamin A only as needed by the body to meet requirements. Vitamin A is called the “healing vitamin”. Since other biological roles of carotenoids, including their antioxidant functions, are completely independent of provitamin A activity, requirements for and utilization of carotenoids vary according to an individuals oxidative stress status (OSS) – or how much damage has been done. Effects of carotenoids and other antioxidants usually reduce damage that develops over a long time – typically decades – and have been linked to a reduction in the risk of degenerative diseases such as cancer, arteriosclerosis, and other forms of heart disease. The majority of research evidence to date suggests that individuals with low carotenoid intakes or low blood carotenoid levels have increased risk for development of a number of degenerative diseases and conditions.
Useage
Blood levels of phytonutrients (plant nutrients; ex, carotenes, flavonoids) reflect dietary intake over the last 48 hours. It does not appear that the body has any long term phytonutrient storage mechanisms. Therefore a steady daily intake is required to keep up levels.
Carotenoids are Safe to Take
Vitamin A is converted from beta carotene and the levels of vitamin A are governed by the requirements of the individual. High intakes of carotenoids do not lead to abnormal levels of vitamin A and symptoms of vitamin A toxicity.
Daily Amounts of Carotenoids
At the present time there is no officially recommended dietary intake for carotenoids. The official recommended dietary intake for vitamin A is 1,000 retinol equivalents (RE) for men and 800 for women. As evidence continues to accumulate on the protective effects of carotenoids in human health, a daily intake of 6 mg (30,000 IU) of beta carotene could be recommended. The Alliance for Aging Research has recommended 10 – 30 mg (50,000 – 150,000 IU) of beta carotene per day for optimum health. In the U.S. the level of carotenoids supplied by the “normal” diet is estimated to be 1.5 mg of beta carotene per day – obviously far below the recommended level. If prevention of oxidative damage and promotion of optimal health is the objective, higher intakes of carotenoids are recommended.
Doses of 20 mg to 180 mg of beta carotene per day for many years have been used to treat erythropoietic protoporphyria with no evidence of toxicity and without development of abnormally elevated blood vitamin A levels.
How much carotenoid activity is lost during handling, storage, and processing?
Carotenoids are degraded by light in the presence of oxygen. Changes in carotenoid content following cooking can vary, depending on the specific carotenoid and the method of cooking. Mild cooking of food before ingestion generally improves the bioavailability of carotenoids.
Carotenoids have been shown to inhibit proliferation of various types of cancer cells. In different cell lines, different carotenoids are more effective in tumor suppression. Specific carotenoids have also been found to be protective against specific cancer types in human and animal studies. For example: lycopene with prostate cancer; lutein, zeaxanthin, alpha-carotene and beta-carotene with lung cancer; beta carotene with oral cancers, and cryptoxanthin with cervical cancer.
Individual Carotenoids and their Effects Against Disease
Alpha Carotene
Alpha carotene may be 10 times more powerful than beta-carotene in protecting our body from skin, eye, liver and lung damage, or cancer. It protects us from skin cancer related to sun exposure because it neutralizes the reactive free radical at the cellular level of the skin before the sun can cause any damage. It acts as the skin’s own internal sun block and it appears to defend the skin from promotion or the initiation of melanoma on the skin. Good sources of alpha-carotene are carrots, pumpkin, chlorella algae, squashes, wheatgrass, and red, orange and yellow peppers.
Beta Carotene
Beta carotene protects immune system cells from free radical damage and enhances the response of T and B lymphocyte cells. Daily supplementation of beta carotene for 9 months improved the ratio of T4 and T8 immune system cells, an indicator of immune function.
Several markers of immune function such as the number of natural killer cells (killers of cancer cells) and activated lymphocytes, improved in 11 HIV positive patients supplemented with 60 mg of beta carotene daily for 4 months
Beta carotene is a carotenoid that has received a lot of attention. Beta-carotene converts to vitamin A in our body and is a powerful antioxidant. It maintains healthy epithelial tissues such as skin, mucous membranes, urinary tract, and the lungs. It aids in bone and tooth formation and maintains vision.
Beta carotene (the precursor of vitamin A) is the most prevalent source of vitamin A in our food. Beta carotene has a stronger effect against cancer than vitamin A. Vitamin A can be toxic above 10,000 IU per day where beta-carotene rarely shows any toxicity.
Both the National Cancer Institute and the American Cancer Society accept that beta-carotene protects you against cancer. But the average beta carotene intake in American adults is only about 1/3 of the amount recommended by the American Cancer Institute to prevent cancer.
Cryptoxanthin
High levels were associated with a significant reduction in cervical cancer risk
Lutein and Zeaxanthin
Zeaxanthin was found to block the activity of peroxide free radicals and , consequently, may protect cell membranes from this and other free radical damage.
The carotenoids lutein and zeaxanthin showed the strongest protective effect against macular degeneration. Lutein and zeaxanthin are the only carotenoids present in the macular region of the retina and are linked to normal function of the macula, which is responsible for sharp and detailed vision. These carotenoids are believed to serve as filters for harmful blue light (UV) in the macula and serve as scavengers for singlet oxygen in retinal tissues.
Lycopene
Lycopene appears to protect against cancer of the mouth, pharynx, esophagus, stomach, colon, rectum, breast, pancreas and cervix.
Radiation exposure increases mutations and contributes to cancer, whereas lycopene mitigates these harmful effects.
Lycopene was found to be much more potent than beta carotene in neutralizing singlet oxygen, one type of free radical. However, the antioxidant neutralizing ability of both nutrients is dependent on dietary intake of both carotenoids.
L-Glutathione as an Antioxidant
L-glutathione is one of the main endogenous (inside the body) antioxidants. It is now thought to be a major cellular defense mechanism against carcinogens. This discovery is vital to the understanding of cancer and other degeneratie diseases, because glutathione levels decline with aging in mosquito, mice, and man. No one knows the supplemental amount required to protect a man. But reviews of studies suggest that 250 mg of preformed L-glutathione per day may be adequate. To keep costs down, the use of a mix of the expensive glutathione and its much cheaper precursor n-acetyl-cysteine.
Coenzyme Q10 as an Antioxidant
The body can’t make coenzyme Q-10. It is derived from coenzyme Q, which occurs widely in foods, hence its common name, ubiquinone (from ubiquitous). Despite this abundance, the level of coenzyme Q10 declines in your body with age. This decline has now been traced to decline in the liver that converts Co Q to Co Q 10.
Vitamins that Act as Antioxidants
A protective effect of vitamin A has been found for almost all sites of cancer. Men with high intakes of vitamin C had much lower incidence of stomach cancer, colon cancer, and rectal cancer. Those with high intakes and high blood levels of vitamin E showed a 30% lower risk of all types of cancer.
Minerals that Act as Antioxidants
Extensive animal studies have shown that selenium inhibits development of deliberately induced cancer of the breast, colon, liver, and skin. Rates of lung and skin cancer (melanoma) are higher with low levels of selenium.
Flavonoids in Produce as Antioxidants
Produce contains antioxidants and another group – flavonoids. These are health giving compounds and the main groups are: flavones, indoles, phenols, pycnogenols, and isothiocyanates coumarins (antonym = flippic). Much of their action is antioxidant as well. The number of know flavonoids in plants are over 20,000 and only 4,000 of them have yet been chemically analyzed or tested. In the 6 main groups mentioned, only about 100 of these compounds have been analyzed and tested.
Up to 1995 there were 170 controlled studies on the effects of fruits and vegetables on cancer. Some of the examples from their analysis:
Type of Cancer No. of studies showing protection
Lung 24
Colo-rectal 20
Stomach 17
Esophageal 15
Oral 9
Cervical 7
Indole -3-carbinol is one of the indoles that occurs in cruciferous (ex. broccoli, cabbage) vegetables. Green cabbage is an especially rich source. Indole-3-carbinol prompts the deactivation of estrogen and stops the formation of cells that can lead to breast cancer.
The flavonoids are readily available in the produce grown and processed by SA. We will go into flavonoids in another section. The message is, “eat fresh pure produce daily”. Nature made all the locks and holds the keys. The design of the human body is entwined with these substances and without them life is likely to be sad, painful, and short. The average age from birth in the year 1900 was only 36. Today, most Americans don’t eat vegetables and the average serving is less than 1 per day of either fruit or vegetables (excluding potatoes and lettuce).
Conclusion
The evidence is now irrefutable that the right use of the right antioxidants can prevent and even reverse many forms of cancer, heart disease, atherosclerosis, adult onset diabetes, and a host of other diseases whose primary cause is excess oxidation, including cataracts, lung disorders, liver disorders, and degenerative diseases of the brain.
EMA© Juice
The good news is that standard EMA Juice made from crops grown and processed by SA, contains a high amount of antioxidants. EMA fortified with carotenes has an even more powerful array of antioxidants.
EMA (Electrolyte, Mineral, Antioxidant) Juice is also described in section 2.5. SA grows and processes EMA and sells it daily – fresh and cold. The following concentrates on the antioxidant activity of EMA.
Ingredients of EMA©
Antioxidants: Chlorophyll, Vitamin A; Vitamin C (ascorbic acid); Vitamin E; Beta-carotene
Vitamins: B1 (thiamine), B2 (riboflavin), B3 (niacinamide), B5 (pantothenic acid), B6 (pyroxidine), B12 (cyanocobalamin); Vitamin K; Vitamin F
Flavonoids: Anthocyanidins, flavones, flavonols, chalcones, dihydrochalcons, aurones, flavanoes, dihydroflavonols
Enzymes: 30
Minerals: In colloidal form: Potassium, calcium, sulfur, magnesium, phosphorous, iron, chlorine, boron, manganese, zinc, copper, molybdenum, fluorine, iodine, chromium, cobalt, silicon, selenium, tin, arsenic, vanadium, nickel
Nutrients: Carbohydrates, chlorophyll, glucose, folic acid, choline, 17 amino acids Electrolytes: Minerals in ionic form
Ingredients of EMA© Carotenoid Fortified
All the factors of regular EMA plus:
Antioxidants: Alpha carotene, extra beta carotene, lutein, zeaxanthin, cryptoxanthin, lycopene; sufficient for a combined amount of 30- 50 mg per 2 oz. amount from all carotenoids.
Vitamins: Vitamin E
Flavonoids Polyphenolic flavonoids
(1) Block reference
Colgan, The New Nutrition 1995
Ensminger, Ensminger, Konlande, Robson, Food and Nutrition Encyclopedia, 1983
Veris Research Information Service http://www.veris-online.org
Graci, The Food Connection, 2001
Murray, The Healing Power of Foods, 1993
Simopoulos, The Omega Plan, 1998
Sears, The Zone, 1995
Alive Magazine, www.alivepublishing.com Data Base
Webster’s Online Dictionary http://www.websters-online-dictionary.org Data Base and Links
The science of free radicals and antioxidants is, according to a mountain of literature and thousands of alternative practitioners, indisputable. Comprehensive reviews of hundreds of studies over time continue to find oxidative stress clearly linked to development of disease. Oxidative stress is a by product of being alive, an inescapable response to stress, injury, and toxins. Combine genetic predispositions with food grown for transport and maximum profit, with prolonged and unrelenting stress, with unprecedented environmental toxic loads, and with antibiotic and otherwise compromised digestive systems, and we have disease rates that are unacceptable by many.
Clinical Conditions in Which Free Radicals are Involved
Following is a listing of scores of conditions to which free radicals have been linked. Take a personal interest in this list. One or more could be happening to you. Most likely free radicals will be the sole cause of only a few. However, free radicals may predispose the human body to a disease that is directly caused by some other factors; or they may make some conditions worse and may become antagonists to the body’s natural healing processes. In these cases, antioxidants would be useful in nutrition and as nutritional supplements supporting a therapy.
Multiorgan involvement
Description:
Inflammatory immune injury
Glomerulonephritis (idiopathic, membranous) Inflammation of the kidney or membrane (unknown)
Vasculitis (hepatitis B virus, drugs) Inflammation of blood vessels
Ischemia-reflow rates lack of blood supply to tissues or organs
Drug and toxin induced reactions
Iron overload
Idiopathic hemochromatosis Unknown cause; inherited iron overload disease; causes body to absorb excess iron from food;
Dietary iron overload E.g. red meat can provide too much iron and can result in colorectal cancer
Thalassemia and other chronic anemias Genetic blood disorder; anemia that begins in early childhood; an inherited form of anemia caused by faulty synthesis of hemoglobin
Alcohol damage
Radiation injury Sunburn mainly
Aging Maximize life span
Disorders of “premature aging”
Immune deficiency of aging
Cancer Data from numerous epidemiological studies have shown that individuals with the highest intakes of carotenoid rich fruits and vegetables and/or high blood levels of specific carotenoids usually have the lowest risk for certain types of cancer: cervix, ovaries, endometrium, breast, epithelium, mouth and pharynx, oral cavity, larynx, upper digestive tract, digestive tract, lung, bladder, GI tract, stomach, colon, lung epithelium, prostate
Amyloid diseases Amyloid is a general term for a variety of waxy, translucent, extracellular proteins that accumulate as fibrils; they result from the degradation of tissue; amyloid plaques and neuron tangles and degradation in the brain are thought to contribute to Alzheimer’s