Why Your Heart Needs Antioxidant Protection
Your heart is truly a miraculous organ . Even before your first breath , the muscles in the heart are working hard , circulating oxygen enriched blood to every part in your body and drawing oxygen depleted blood back into your lungs. On average, your heart will beat 37,869,120 times each 365 days , year after year. That's about 2 1/2 billion heartbeats for your lifespan .
Clearly , the heart is a powerhouse and needs to be looked after. You know , nobody can survive without a beating heart and indeed, with an average of two deaths a minute , 40% of all the deaths in the U.S.) are the result of heart disease, usually from CAD- Coronary Artery Disease
Since it's the hardest working organ in your body, the heart muscles also need to produce an abundance of energy and it's the massive level of energy production which renders the heart vulnerable to the problem of free radicals. So , your heart is an organ with a large requirement for antioxidants, the most valuable one is Glutathione.
The Heart's Energy Producers
Your heart's extraordinary ability to make energy is based inside each cell's power plants called Mitochondria. Every cell in every organ possesses these tiny energy production sites . Average cells have a few hundred mitochondria, but the cells in your heart have about 5,000! The power that's made in the cells, is created in the form of a compound known as ATP - adenosine triphosphate. It's no surprise , making energy has a by-product .
The by- products of energy production are free radicals and with so many mitochondria in the cells of the heart , there will also be a matching population of by-products . Without help from antioxidant activity , free radicals can create a chain reaction within the cells that can destroy them and their components – like cellular DNA.
Heart Disease and Coronary Artery Disease
Arteriosclerosis – Coronary Artery Disease (CAD) commonly referred to as a hardening of the arteries or loss of arterial elasticity is a leading cause of Heart disease. It's been connected to a substance known as lipid peroxidase. That's what you get if the lipids in your heart become free radicals. Lipids, are a large group of molecules that include waxes, sterols, fats and the fat soluble vitamins E, A, D & K. In addition to high levels of Free radicals, patients with CAD also have depressed amounts of antioxidants including Glutathione. Without enough antioxidants to remove free radicals in the heart, this organ and its arteries will be subjected to a condition known as oxidative stress.
Human bodies have originally been designed to deal with free radicals resulting from normal processes, however most people are subject to extra stressors that were not part of the original plan . They include environmental poisons (and especially tobacco smoke!), lousy diets, the hectic pace and emotional stress of everyday living and poor conditioning of our bodies from a lack of exercise. We have placed our antioxidant resources at a dangerous disadvantage.
The Benefits of Boosting our More Glutathione and Antioxidant Reserves
As we age , our systems naturally begin to slow down. The mitochondria in our heart muscles gradually produce less energy and we also naturally begin to produce less glutathione – which is necessary for a healthy heart. Increasing our glutathione supply can't make us live forever, but when you think about how important your heart is , it must make sense to eat better , live a healthier lifestyle and make a choice to boost our natural production of glutathione.
Oral Glutathione supplements are not effective, but you can increase your glutathione with a glutathione precursor like MaxONE .
Coffee Provides Anti-Aging Effects Of Antioxidants
Coffee is the number one anti-oxidant molecule in the American diet.
"The leading causes of death in four out of 10 cases in the United States are diet related,” exclaimed Professor Joe A. Vinson, Ph.D. “It’s well known that an increased consumption of fruits and beverages leads to a decreased risk of chronic disease such as heart disease, stroke, diabetes and cancer.”
Dr. Vinson is Professor in the Department of Chemistry at the University of Scranton in Pennsylvania. He spoke at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
The chemist said that chronic diseases cost our society over $200 billion per year in medical costs and lost productivity. He explained, “These diseases have a pathology that is initiated by free radicals. Recent epidemiology has shown that polyphenols consumed in foods may be the major agents responsible for their health benefits – not the antioxidant vitamins C and E as we’d all originally assumed. Unfortunately, measuring individual phenolic compounds is a difficult if not impossible task, due to the very large number – it’s 8000 and growing – of these compounds in plants. And that’s just one of the obstacles we encounter.
“We accepted the challenge,” Dr. Vinson said. “Our research group used market samples of common fruits, vegetables, spices, nuts, grains, oils and beverages to determine the total amount of phenols in foods and beverages using an analysis that measures the extract’s antioxidant activity. We also measured the quality of antioxidants in foods and beverages by means of an in vitro ‘heart disease in a test tube’ model.”
Dr. Vinson told the group that foods and beverages are better antioxidants than are antioxidant vitamins. He noted, “With the polyphenol content data and the USDA database of per capita food consumption, the contribution of each type of food to the average estimated intake of phenolic antioxidants was calculated for 2003. Total per capita phenolic antioxidants in the United States diet was 2.2 g. Polyphenols are the major antioxidants in foods and beverages, with the vitamins primarily being minor contributors. The beverage group produced the largest percentage of the total per capita intake of phenolic antioxidants – totaling 49%."
Coffee was the largest single contributor daily for the average American contributing 31% of the total daily antioxidants. Coffee is high in phenolic acids and chlorogenic acid and is the number one antioxidant molecule in the American diet.
“But do high polyphenol foods and beverages act as antioxidants in the body?” he asked. “Coffee given to humans increases plasma antioxidant capacity, and the polyphenol metabolites act as antioxidants at the level of low density lipoprotein (LDL), decreasing its oxidizability, a possible benefit for slowing down the atherosclerosis process and lowering the risk of heart disease. Recent studies have shown that milk drunk in coffee does not inhibit the absorption of polyphenols in a cell and animal experiment, although recent research suggests that milk in tea interferes with biological effect and presumably antioxidant absorption. Other high polyphenol foods such as tea, chocolate and red wine have the same effects on plasma antioxidant capacity and LDL oxidation.”
Polyphenols, including those in coffee, can also affect oxidative stress by acting both directly as antioxidants and indirectly by affecting cell signaling and gene expression. Dr. Vinson concluded, “Polyphenols have antioxidant, anti-inflammatory, antiproliferative, anti-angiogenic, antithrombic and vasorelaxive properties, which can affect disease and its pathology.”
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