l carnitine 250mg Haya Labs L-Carnitine, L-Carnitine 250 mg: Boost Energy

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Nat Rev Cancer 2016;16:619-34

Stabilize free radicals or oppose oxidation Antioxidant vitamins donate their electrons or hydrogen molecules to free radicals to stabilize them and reduce oxidation damage Antioxidant minerals act as cofactors within enzyme systems that convert free radicals to less damaging substances that can be excreted Antioxidant Enzymes Antioxidant enzyme systems Break down oxidized fatty acids Make more vitamin antioxidants available to fight other free radicals Antioxidant Enzymes Antioxidant enzymes: Superoxide dismutase converts free radicals to less damaging substances, such as hydrogen peroxide Catalase removes hydrogen peroxide from the body Glutathione peroxidase removes hydrogen peroxide Antioxidants Other compounds stabilize free radicals and prevent damage to cells and tissues Nutrients with antioxidant properties: Vitamin E Vitamin C Vitamin A Beta-carotene (precursor to vitamin A) Selenium Vitamin E Fat soluble, absorbed with dietary fats Incorporated into the chylomicron to be transported to the liver Incorporated into very-low-density lipoproteins (VLDLs) Stored in adipose tissue, cell membranes Forms of Vitamin E Tocopherol compounds are the biologically active forms Alpha-tocopherol is most active (potent), found in food and supplements RDA: expressed as alpha-tocopherol (mg/day) Food labels and supplements: expressed as alpha-tocopherol equivalents or International Units (IU) Functions of Vitamin E Protects polyunsaturated fatty acids (PUFAs), fatty cell components, and LDLs from oxidization (lower heart disease risk) Added to oil-based foods and skincare products to reduce rancidity and spoilage Normal nerve and muscle development Enhances immune system Promotes vitamin A absorption, if low RDA for Vitamin E RDA: 15 mg alpha-tocopherol per day Determined to be sufficient to prevent erythrocyte hemolysis, rupturing (lysis) of red blood cells (erythrocytes) Tolerable Upper Intake Level (UL): 1,000 mg alpha-tocopherol per day Food Sources of Vitamin E Vitamin E is widespread in foods Vegetable oils (safflower, sunflower, canola, soybean), mayonnaise, salad dressing Nuts, seeds, soybeans Wheat germ, fortified cereals Vitamin E is destroyed by exposure to oxygen, metals, ultraviolet light, and heat Little vitamin E in deep-fried, processed foods Vitamin E toxicity High supplemental doses of vitamin E may be harmful for certain individuals Side effects: nausea, intestinal distress, and diarrhea Interacts with anticoagulants (aspirin, Coumadin) Long-term use may cause hemorrhagic stroke Vitamin E Deficiency Deficiency is rare Erythrocyte hemolysis (rupturing of red blood cells) leads to anemia Anemia in premature infants Symptoms: loss of muscle coordination and reflexes

Age-related declines in mitochondrial function and increases in mitochondrial oxidant production are thought to be important contributors to the adverse effects of aging

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