Glutathione: The Superpower Molecule
by Aidan Povey | January 15, 2024 | 5 min read
Most mammalian tissue contains glutathione, a tripeptide made up of three amino acids (cysteine, glutamic acid, and glycine). Glutathione is a detoxifying agent, an antioxidant, and a free radical scavenger.
Antioxidants would be superheroes if biochemistry were a comic book, with glutathione saving the day. Glutathione (gloota-THIGH-own) is the most effective antioxidant in our systems, despite the fact that few people are aware of its value. This enigmatic defender of good health fights wicked pollutants and diseases at all hours of the day and night.
Glutathione's vital role in the body is only now being recognised by scientists. They're seeing links between reduced stocks of this antioxidant and the risk of chronic disease, for example.
Glutathione is gaining greater recognition as a result of the increasing scrutiny. "It's one of the most important compounds in the body for keeping healthy," says Joel Evans, MD, founder and director of the Center for Women's Health in Stamford, Conn. "It's one of the most critical compounds in the body for remaining healthy."
Because glutathione neutralises free radicals, boosts the immune system, and detoxifies the liver, it's a triple danger to pollutants.
However, some specialists believe glutathione has reached its limit. Our bodies lose this important antioxidant as a result of modern life, which includes processed meals, over-the-counter painkillers, obesity, and high stress levels.
"Low glutathione levels are a reflection of ill health as well as a cause of ill health," Evans says.
Even if you're doing everything properly, ageing is a force to be reckoned with. Our glutathione levels begin to decline at the age of 45, and they can drop as much as 50% below ideal as we age.
But, as they say in comic books, fear not. You may restore this antioxidant superhero in a variety of ways. And your immune system will reward you for it.
Why Glutathione is the superpower molecule
Glutathione protects our cells' energy-producing factories, the mitochondria, from bacteria, viruses, and poisons. It's found in every cell in our bodies. Most antioxidants are short-lived, surrendering themselves anytime a free radical is eliminated.
Glutathione is unique: According to Leslie Fuller, ND, assistant dean of the National College of Natural Medicine in Portland, Ore., it packs enough zip to not only recharge itself but also to resuscitate other depleted antioxidants, such as vitamins C and E.
The three amino acids glutamic acid, cysteine, and glycine are used to make the majority of glutathione in the body. Our bodies can produce enough glutathione to meet our daily demands when we are in good health. Processed meals, coffee, alcohol, cigarettes, some drugs, stress, and environmental contaminants, on the other hand, decrease the body's stockpile.
Boost Glutathione through supplements
Glutathione is available as a supplement (usually labelled as GSH). Many experts question its efficacy: It is not absorbed via the intestines like other vitamins or minerals since it is a big tripeptide molecule. However, certain supplements can help your body maximize its own glutathione levels. Alpha-lipoic acid (ALA), an antioxidant, can fight free radicals all over the body. It's sold as a supplement, as well as in organ meats (like liver) and brewer's yeast. N-acetyl cysteine (NAC) replenishes glutathione levels in the liver. Selenium (a mineral found in supplements, Brazil nuts, red meat, and seafood) improves the body's glutathione recycling capabilities.
Obtain antioxidants for support
The more antioxidants you consume, especially vitamins C and E, the less your body needs to rely on glutathione stores. Vitamin C is glutathione's main ally in the battle against crime: The two antioxidants act together to eliminate water-soluble poisons from the body. Vitamin C is abundant in strawberries, bell peppers, and mangoes. According to studies, those who have high vitamin C levels also have high glutathione levels. Vitamin E is abundant in spinach, kale, broccoli, and sunflower seeds, nuts like almonds and hazelnuts, and even peanut butter.
