Top 3 Antioxidants to Support Health Post-Treatment
It is widely known that antioxidants can support the health post-treatment on many levels. Interesting research over the past few years has focused on the molecular mechanisms of key antioxidants to help explain their efficacy.
Antioxidants can help neutralize free radicals and reduce damage caused by oxidative stress. The research tells us, however, that some antioxidants have additional mechanisms of action that contribute to their health-supporting effects.
While there are many antioxidant substances that support health, there are three key antioxidants that stand out because they have additional mechanisms of action that are important to post-treatment patients in particular. Curcumin, green tea, and resveratrol are considered important pleiotropic botanicals that have been featured extensively in the scientific literature.
Curcumin extract can support the activity of enzymes, growth factor receptors, cofactors and other molecules in the human body. Curcumin has also been shown to support immunomodulation and healthy inflammation.*
Green tea, in particular the active compound epigallocatechin gallate (EGCG), is a powerful antioxidant that has been the subject of many in vitro, in vivo and human clinical trials. In addition to the neutralization of free radicals, green tea has been shown to support.*
Resveratrol is similar to curcumin and green tea in that it is involved with signaling pathways related to growth factors and cytoplasmic tyrosine kinase signaling. In addition, it is involved with cell metabolism, proliferation and stability.*
Curcumin, green tea, and resveratrol are available as single formulations but they are often combined in high quality dietary supplements to provide additional synergistic effect.
Selected References:
Fadus MC, Lau C, Bikhchandani J, Lynch HT. Journal of Traditional and Complementary Medicine. 2017;7:339-346.
Fujiki H, Watanabe T, Sueoka E, et al. Molecules and Cells. 2018;41(2):73-82.
Park W, Amin A, Chen ZG, Shin DM. Cancer Prevention Research. 2013;6(5):387-400.
Rahmani AH, Al shabrmi FM, Allemailem KS, et al. BioMed Research International. 2015;2015.
Varoni EM, Lo Faro AF, Sharifi-Rad J, Iriti M. Frontiers in Nutrition. 2016;3:8.[/vc_column_text][/vc_column][/vc_row]
