Dr. Lam Author of
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Primer on Calcium D-Glucarate
D-Glucaric acid is a nontoxic, natural compound. One of its derivatives
is the potent beta-glucuronidase inhibitor (1,4-GL). 1,4-GL increases detoxification
of carcinogens and tumor promoters by inhibiting beta-glucuronidase and
preventing hydrolysis of their glucuronides. 1,4-GL and its precursors,
such as Calcium D-Glucarate, may exert their anti-cancer action, in part,
through alterations in steroidogenesis accompanied by changes in the hormonal
environment and the proliferative status of the target organ. Glucarates
may directly detoxify any environmental agents responsible for cancer formation.
It has been postulated that D-Glucarate exerts some of its effects by equilibrium
conversion to D-glucarolactone, a potent beta-glucuronidase inhibitor. Laboratory
studies comparing Calcium Glucarate (CGT) with a known chemo-preventive
agent, 4-HPR during Initiation Phase (I), Promotion Phase (P), and Initiation
plus Promotion Phase (I+P) together, showed that CGT reduced tumor multiplicity
28%, 42%, and 63% for the various stages respectively, compared to 4-HPR
which reduce tumor multiplicity 63%, 34%, ad 63% respectively. The maximum
effect occurred during the P and I+P phases. In particular, studies showed
that the chemo-preventive effect was synergistic when CGT was used together
with 4-HPR.
| Attention
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the use of nutritionals should therefore be personalized for your
body. One person’s nutrient can be another person’s toxin. If you
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Primer on Free Radicals and Antioxidants
Molecules are composed of atoms and atoms are composed of a nucleus surrounded
by orbits of electrons. In a stable molecule, these electrons orbit their
respective nuclei in pairs. When a reaction occurs causing a molecule to
either lose an electron, or gain an extra electron, the result is a molecule
with an unpaired electron. This molecule is called a free radical. It is highly reactive, meaning it will try to combine
with other molecules in order to steal an electron and so it can return to
a stable state. The molecule from which the original free radical steals the
electron becomes a free radical, wanting to steal an electron, resulting in
a domino effect or a self-perpetuating process.
Many of our body's normal metabolic processes produce free radicals.
For example, free radicals are a normal by-product in the production of
ATP (the energy molecule) from glucose. In another case, our body deliberately
produces a free radical. Certain types of white blood cells destroy invading
microbes by the production of free radicals. Free radicals are also formed
by enzymatic production. However, external sources such as pollution,
cigarette smoke and sunlight cause the production of free radicals.
Excessive production of free radicals can cause damage. Fats, protein,
carbohydrates, and DNA are all subject to free radical damage.
Membranes exposed to free
radicals lose their ability to properly transport nutrients, lipoproteins
are changed into a dangerous form, and damaged DNA has the potential to
cause mutations and cancer. Free radical damage is associated with almost every chronic disease,
including arthritis, heart disease, cataracts, cancer, Alzheimer's, and
Parkinson's.
Antioxidants are molecules made by our bodies to neutralize free
radical damage. Antioxidants do this by donating an extra electron
to the free radical without becoming destabilized itself, also preventing
the, otherwise self-perpetuating, free-radial process. Although the antioxidant
has donated an electron, thereby becoming a free radical, it has the property
of being much less reactive than the original radical it has quenched.
Being less active, the affected antioxidant does not cause any further damage.
When vitamin E functions as an
antioxidant and donates its electrons, it cannot function again until it
has been "recharged", or has its missing electron replaced. This is where
vitamin C enters the process. Vitamin C donates its electron to vitamin
E, allowing Vitamin E to function again. Since certain types of antioxidants work best in different environments
- some being effective in the plasma environment while others work their
best within a fatty environment - there is no single "best" antioxidant.
They all work together. What develops is a complex network or partnership
of antioxidants that, not only fight free radicals, but also serve to regenerate
one another. Hence, they work synergistically - that is, when
they are all present, their effect is greater than the sum of their individual
effects.
Fruits and vegetables are very high in antioxidants. Unfortunately,
diet by itself cannot provide the amount of antioxidants needed for anti-aging
purposes. For example, an RED, which is one of the best sources
of vitamin C, contains about 65 mg of vitamin C. To get 2,000 mg, you would
need to eat 30 REDs a day. Similarly, to get the 400 IU of vitamin E commonly
recommended, you would have eat almost 5,000 calories of food, mostly as
fat.
CLASSES OF ANTIOXIDANTS
Antioxidants come in various forms. They are classified broadly into two
groups:
A. Antioxidant Enzymes
- Superoxide Dismutase:
this enzyme contains a highly reactive form of oxygen which converts the
very reactive free radical superoxide into hydrogen peroxide, with zinc
and manganese acting as cofactors.
- Catalase: Hydrogen
peroxide is less reactive than superoxide, but is still somewhat unstable
and able to cause the formation of free radicals. Catalase converts the
hydrogen peroxide formed by superoxide dismutase, as well as other superoxides
to oxygen and water.
- Glutathione Peroxidase:
Glutathione removes peroxides that contribute to the formation of free
radicals. Glutathione peroxidase converts highly reactive molecules like
lipid peroxides into less reactive molecules.
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