SOD
S.O.D. neutralizes free radicals that are harmful toxic chemical byproducts of cellular respiration. The superoxide radical is the most common free radical in the human body. The enzyme has the ability to work with the body's natural process to neutralize the chain of free radicals.
SOD (Super Oxide Dismutase) is a powerful enzyme and cellular anti-oxidant that acts as a super-scavenger of dangerous free-radicals by ferreting out and destroying them throughout the body.
This is important, because free-radicals are highly active and unstable, and will attack any molecule in the body. Organ or tissue damage can occur whenever production of free-radicals exceeds that of scavenger enzymes such as SOD (Super Oxide Dismutase), which are the first-line defense system of the body's tissues.
But because very few foods contain SOD (Super Oxide Dismutase), our bodies are often deficient in this all-important enzyme. Thus, the damaging effects of free-radicals (such as superoxide radical O2 which induces cancer and a variety of painful inflammatory diseases as well) often goes unchecked. By introducing SOD (Super Oxide Dismutase) into the human system on a regular basis many of these dangerous free-radicals can be easily extinguished before they can harm the cells.
What's more, studies conducted at Johns Hopkins University have shown that SOD (Super Oxide Dismutase) eliminates or greatly reduces tissue damage in the heart (particularly after a heart attack). Plus, it can also reduce tissue damage in the kidneys, the intestines, the pancreas and the skin. This is because the enzymatic activity of SOD (Super Oxide Dismutase) greatly increases the efficiency of energy production within the cells of organ tissues, allowing them to nourish and repair themselves at a more efficient and effective rate.
SOD
SUPEROXIDE
DISMUTASE
Superoxide Dismutase (SOD), is the best known and perhaps most important of the antioxidant enzymes. It converts the very harmful free radicals super oxide to the less active peroxide, which then can be further converted by other antioxidant enzymes into water. SOD is very difficult to absorb from supplements. However, based on the research of Dr. Harvey Ashmead, we found that by supplying the body with SOD precursors, or building blocks, the body could produce its own SOD. In this way, we have taken a more natural, more complete approach to fighting free radicals by using plant-based ingredients.
Free radicals accumulate in cells with toxic effects. The increasing of free radicals in the cells cause ageing and disease, and causes the accumulation of special pigments called lipofuscin. Lipofuscin is the brown waste material deposited in the skin which we call “age spots”. These deposits build up in the brain cells, the heart, in the skin, and inside the nervous system tissue. In animal studies decreased lipofuscin deposits have been correlated with improved learning ability, and conversely, increased lipofuscin deposits are correlated with decreased learning ability (Nandy, 1988).
Anti-oxidizers act by giving hydrogen and blocking free radicals.
Anti-oxidizers keep our body healthy, opposing the oxidative processes inside
muscles, and protecting the mitochondria from oxidation, thereby, preserving
their never ending process of energy production. According to Prof. Leeuwenburgh
of University of Florida, free radicals determine a reduction of volume and
power of muscles. A diet rich in vitamins and flavonoids protect our body and
gives us more years of life. Free radicals are O2 (super-oxide anion) with a
very short life, because it is blocked by super-oxide dismutase, (hydrogen
peroxide (H2O2), oxidril (OH)), this one is terribly reactive.
Free radicals are molecules, or
portions of molecules, with 1 electron less than normal. Those molecules are
highly reactive so they easily capture an atom from other molecules, starting a
chain reaction.
Free radicals, acting on fats of the cellular membranes and the forming of a
nucleus in proteins, cause severe damage to cells, disintegrating membranes and
nuclei. Free radicals form continuously in human organism for the effect of the
oxidative process, to attack viruses and bacteria. Furthermore, smoking,
radiation and pollution contribute to create those substances.
Free radicals are the main factor for ageing, tumors, arteriosclerosis and
hypertension. The most important of them are: super-oxide-anion O2, hydrogen
peroxide H2O2 and hydroxyl OH.
The first is not only the most widespread but also the most dangerous one
because it destroys nitric oxide, increasing hypertension level. The reactions
with free radicals tend to be perpetual, without anti-oxidizers. Today, free
radicals are considered the main factor for inflammation and of ischemic heart
disease. A hyper caloric diet increases the production of free radicals, while a
hypo caloric one tend to reduce them. For example, a diet of 2400 calories needs
660 g of oxygen, used at 90 - 95% for breathing, the remaining 5 -10% produces
the reactive form of oxygen (free radicals and non radicals).
Diseases linked to free radicals are Cancer, Infarct, Arteriosclerosis, Hypertension, Alzheimer, Parkinson, Cataracts, Pigmented Retinitis, and Arthritis.
The cellular zone where oxygen is more active is the mitochondria, endoplasmic
reticulum, and membranes. During the normal metabolic processes free radicals
form and damage mitochondria and cellular membranes. Those are renewed every 5-6
days. In cancer or ischemia the oxidative damage is so high that the repairing
processes are insufficient, and the membranes are damaged out of repair. Sodium
and calcium penetrates the cell, killing it. With age the speed at which
mitochondria and membrane are repaired decreases, so there is a progressive
deterioration of their functions.
Smoking produces a great amount of free radicals (every cigarette induces the
formation of 1,000 free radicals).
Free radicals hinder high quality training:
When a sedentary athlete begins to exercise, free radical production increases from 12 to 20 times their resting rate. (Brooks 1984) The faster or longer the athlete exercises, the more proportionate the oxygen-induced free radicals are produced causing definitive tissue damages, fatigue, and pain. The "Univalent Reduction Pathway" produces superoxides, hydroperoxides, and hydroxyl free radicals. The conversion of a sugar, glycogen, and fat occur by oxidation. During this process pairs of hydrogen atoms are released like guided missiles causing a small "micro-membrane-level war and destruction" to underlying tissues and cells.
Damages "felt" from non-neutralized free radicals are stiffness, soreness, lethargy, and lack of motivation the following day or the days following an intense effort. For 95% of all O2 inhaled, no free radicals are released during fuel-conversion, but 5% of them are "dirty".(Ernster 1986) Every 5 minutes during cycling or running, 15-20 breaths out of every 350-400 inhaled breaths releases 100% free radical components in cellular tissues, where body stores of antioxidants must meet and neutralize them as they are produced. As body stores of antioxidants are spent or recruited, regardless of pace or speed or duration, free radicals are permitted free reign, creating more free radicals, which circulate within the athlete's exercising muscle tissues.
Human tissues naturally store three antioxidants for this purpose, Catalase, Super Oxide Dismutase, and Glutathione Peroxidase. Unfortunately, we endurance athletes tend to abuse our physiology to the extent that antioxidant stores are overcome with too much Free Radical build up, and we are forced to either "Rest" or face the likelihood of injury.
Other sources raising free radical activity are as follows.
Free radicals get into to all of us from air pollution, water pollution, herbicides, pesticides, food biodegradation, fat rancidity, ultra-violet radiation, and electro-magnetic pollution.
Free radicals can be neutralized by oral supplementation:
SUPER OXIDE DISMUTASE (SOD): have the availability to go deep into muscle cell tissues where free radicals tend to accumulate. Catalase, which normally accompanies SOD, is found in almost all cells, but may be found in its highest content in hydroponically grown, concentrated wheat sprouts.
L-GLUTATHIONE Reduced: normally produced by the human body from n-acetyl cysteine. Body glutathione stores are seen to decline with age, and have been suggested as a method for measuring the aging process. The more glutathione content present, the more likely you are to have many more years to live!