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ANTIOXIDANT VITAMINS
From warding off heart disease to slowing degeneration of the brain and eyes, talk of the health benefits of antioxidants are quite common today. Antioxidants work by neutralizing highly reactive, destructive compounds called free radicals.
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Free radical production is actually a normal part of life, part of the equation of simply breathing in oxygen. Usually, the body's natural defense systems neutralize free radicals that develop, rendering them harmless. However, environmental assaults on the body, such as UV-radiation, pollutants and alcohol, can overpower the body's ability to neutralize free radicals, allowing them to cause damage to the structure and function of the body's cells. There is good evidence that this damage contributes to aging and leads to a host of illnesses, including cancer and heart disease.
Consuming more antioxidants helps provide the body with tools to neutralize harmful free radicals. It's estimated that there are more than 4,000 compounds in foods that act as antioxidants. The most studied include vitamins C and E, betacarotene and the mineral selenium.
Many people think "supplements" when they think about getting more antioxidants. The supplement aisle, however, is not the only place to find these important compounds. Better places include the produce section, the frozen fruit and vegetable section and the whole grains section of your supermarket. Why? Because the foods in these sections come packaged with other complementary nutrients and phytochemicals. They can provide better insurance than supplements that you're getting the antioxidants you need in the right amount and form. Here are some good food sources of the six most studied antioxidants.
Garlic - Sniffing Out the Truth About Garlic:
We get a lot of queries about garlic—that pungent, delicious (to some people) member of the onion family. Garlic has been in humanity’s medicine chest for centuries, and modern investigators have taken it seriously, too.
What healthful compounds does garlic contain?
It’s hard to say. Like all members of the onion family, garlic contains a sulfur compound called allicin, released only when the clove is crushed or cut and allowed to stand for 10 minutes. This (and the compounds it converts into) is what gives these vegetables their strong taste and smell, and is what’s thought to be beneficial. It’s a now-you-see-it, now-you-don’t situation, however. The enzyme that forms allicin (and other sulfur compounds) is destroyed by heating; and allicin converts quickly to other compounds. But maybe the heat turns some of these compounds into beneficial substances. Then again, none of these may be the healthful component, if there is one.
Does cooked garlic have the same health benefits as raw?
A tough question, since garlic in any form may or may not have health benefits. Most studies have not distinguished between cooked and raw garlic. Heat does change the chemical composition of garlic, as we’ve said.
Do garlic supplements lower blood cholesterol?
No. Garlic supplements are a waste of money. The leading claim for garlic supplements is that they lower blood cholesterol. But according to several well-designed studies, neither garlic supplements nor garlic itself has any effect on blood cholesterol. Heart attack rates are lower in Mediterranean countries where lots of garlic is consumed, but that doesn’t mean the garlic is responsible. It might be the olive oil, the emphasis on fruits and vegetables, genetics, physical activity, or other factors. It’s true that both garlic and onions contain a substance that might lower blood cholesterol or interfere with the formation of clots—but this has not been shown to occur in the human body.
Does garlic, in any form, prevent cancer or boost immunity?
Probably not, but no one knows for sure. You shouldn’t look to garlic as a cancer fighter.
Is elephant garlic the same as regular?
It’s really not garlic, but a close relative of the leek, another member of the onion family. It has the same compounds as garlic, but less of them by weight. Use it if you want something milder.
Can garlic-in-oil combinations cause food poisoning?
Yes, it’s possible. If the garlic has picked up any botulism spores from the soil, immersing them in oil can give them the airless environment they need to grow. If you use these combinations, keep them well refrigerated.
What good is garlic, if its health benefits are so hard to verify?
If you enjoy it, garlic makes other good foods savory. It is a wonderful addition to cooked meats and vegetables. Many people like it raw in salads, salad dressings, and other foods, but raw garlic is likely to irritate the mouth and stomach lining. The odor is pungent and long-lasting—and may limit your social contacts if you’re among people who haven’t also eaten raw garlic.
Flax Seed Extracts
Bottom Line: Flaxseed oil is heart-healthy because it contains alpha-linolenic acid. Flaxseed itself (ground or whole) also contains lignans, which may have antioxidant actions and may help protect against certain cancers, though this is far from certain. Skip flaxseed supplements, though.
Do flaxseed muffins fight breast cancer and prostate cancer? Should we all be eating flaxseeds and using flaxseed oil on our salads? Some people would say yes, and it's true that recent research on the potential health benefits of flax has been promising. But it pays to delve deeper.
The flax plant, an ancient crop, yields the fiber from which linen is woven, as well as seeds and oil. The oil, also called linseed oil, has many industrial uses—it is an important ingredient in paints, varnishes, and linoleum, for example. Flaxseed oil also comes in an edible form, sold mostly at health-food stores. Like olive, canola, and most other plant oils, it is highly unsaturated and heart-healthy. And flaxseeds have yet another very interesting component—lignans—which may have anti-cancer properties.
Plant hormones: cancer protection?
Lignans are a type of fiber, and at the same time a type of phytoestrogen—a chemical similar to the human hormone estrogen. Flaxseeds are the richest source of lignans. When you eat lignans, bacteria in the digestive tract convert them into estrogen-like substances called enterodiol and enterolactone, which are thought to have anti-tumor effects. Lignans and other flaxseed components may also have antioxidant properties—that is, they may reduce the activity of cell-damaging free radicals. (Flaxseed oil lacks lignans, but some processors add them to their oil.)
Recently small studies of cancer patients who consumed flaxseeds have produced some encouraging results. In one study men with prostate cancer who ate an ounce of ground flaxseeds (almost three tablespoons) a day as part of a very-low-fat diet were able to slow the progress of their cancers between the time they were diagnosed and the time of surgery. A similar study of women awaiting surgery for breast cancer found that those who ate a flaxseed muffin daily (with about four tablespoons of ground flaxseeds per muffin) had a slower tumor growth rate. Studies of animals, too, suggest some anti-cancer benefit from flaxseed. But it's always difficult to know whether it's the lignans that help, or some other element in the flaxseeds. And not all studies have yielded positive results.
It is still too early to say that flax can prevent or cure cancer and to recommended it for that purpose. It's important to remember that plant estrogens, like human hormones, are not always benign. At high doses—and no one knows how much is too much—lignans might turn into cancer promoters. Indeed, some animal studies have found that high doses of plant estrogens can cause cancer cells to proliferate. We have no idea where that line—between enough and too much—might be drawn. All we can do is wait for further developments.
Vitamin C
Also called ascorbic acid, vitamin C is a water-soluble vitamin found in all body fluids, so it may be one of our first lines of defense. This powerful antioxidant cannot be stored by the body, so it's important to get some regularly -- not a difficult task if you eat fruits and vegetables. Important sources include citrus fruits, green peppers, broccoli, green leafy vegetables, strawberries, raw cabbage and potatoes.
Vitamin E
A fat-soluble vitamin that can be stored with fat in the liver and other tissues, vitamin E is promoted for a range of purposes -- from delaying aging to healing sunburn. While it's not a miracle worker, it's another powerful antioxidant. Important sources include wheat germ, nuts, seeds, whole grains, green leafy vegetables, vegetable oil and fish-liver oil.
Beta-carotene
The most studied of more than 600 different carotenoids that have been discovered, beta-carotene protects dark green, yellow and orange vegetables and fruits from solar radiation damage. It is thought that it plays a similar role in the body. Carrots, squash, broccoli, sweet potatoes, tomatoes, kale, collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene.
Selenium
This mineral is thought to help fight cell damage by oxygen-derived compounds and thus may help protect against cancer. It is best to get selenium through foods, as large doses of the supplement form can be toxic. Good food sources include fish, shellfish, red meat, grains, eggs, chicken and garlic. Vegetables can also be a good source if grown in selenium-rich soils.
For the past three years our research team at Sharp Labs Inc. has been watching the outcome of many placebos for various tests on many so claimed "Super Antioxidants". We know now so much more about what vitamins and minerals work as true antioxidants for our immune system and what vitamin co factors work well together with regard to antioxidant performance. We are proud to offer our best antioxidant formula yet. "Cell Protect" is a super antioxidant formula that is dynamic and keeps changing with modern research results. We keep our formula top notch for only the best in aiding your diet for immune system boosting power.
For instance did you know this?
 Vitamin A has been ruled out as a super antioxidant in high doses and can actually be harmful and increase
cancer risk especially in smokers. Vitamin A in small doses such as in "Cell Protect" although works well with Vitamin E and other vitamins.
 Flax Seed extracts have had good results while being tested for antioxidant performance.
 Garlic is quickly becoming our most exciting antioxidant ingredient yet amd tests have shown that garlic
is all good and has no bad side effects. Garlic powder extract will be released in our newest "Cell Protect"
formula being released shortly.
 Vitamin C can be used in large amounts and not be harmful but our bodies will only process set amounts for what it needs. We know this and apply this formula to the production of our super "Cell Protect" antioxidant supplement.
This is just a brief description of some facts that we have researched and uncovered throughout our antioxidant and immune system studies and hope you will choose "Cell Protect" as your daily antioxidant supplement. We offer you only the finest and purest extracts and strains in all of our supplements!
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