Systemic Inflammation
Reactive Oxygen Species
The oxygen that fills our lungs is the end result of plants, algae, and cyanobacteria producing the energy they require during photosynthesis. Photosynthesis is; sunlight + CO2 + H2O = plant fuel (glucose), with O2 & H2O as by-products. Anything that interacts with oxygen, typically goes through some sort of transformative process such as in photosynthesis and cellular respiration [1].
Cellular respiration is; heat + O2 + carbs, (fats, & proteins) = people fuel (ATP) with H2O & CO2 by-products. Energy production also referred to as cellular respiration primarily uses oxygen (O2) to burn carbs, fats, & proteins to render ATP, the cellular currency [1].
Akin with fire, oxygen is extremely volatile and highly reactive. It reacts to most everything in nature and typically accompanies most molecules [2]. Oxygen (O2) ignites the “metabolic flame” of the mitochondria furnace. This burning (redox) of the “metabolic flame” puts off a metaphorical smoke referred to as Reactive Oxygen Species (ROS) [1, 2].
Let’s elaborate on this, as a molecule goes through “oxidation” it loses an electron component by donating it to a different molecule. In that event, the molecule that gains the electron is said to be “reduced”. This is the process of redox and always happens simultaneously. See, the resulting molecule that donated it’s electron, now needs to be reduced, so-on & so-forth. Oxidized molecules are referred to as “Reactive Oxygen Species” (ROS) a type of “free radical” [3].
While radicals react to most everything, ROS are highly unstable structures as they contain a clingy unpaired electron. A perpetual process like the formation of rust, the molecule in which the ROS takes the electron component from, then becomes a free radical itself [4].
Cellular respiration requires quality material (food) to produce a currency of high value. Of poor quality, low density lipoproteins (LDL) within the cardiovascular system act as major contributors of atherosclerosis. The composition of these lipids (LDL) are readily oxidized. Being clingy and highly unstable, free radicals tend to bounce around damaging the vessel walls internally. The immune cells (macrophage) congregate (as foam cells) at the points of contact along the vessel walls where they contribute to the plaque that is atherosclerosis [4].
Not entirely detrimental, ROS participate in many important bodily processes such as cell signaling, cell division, blood pressure regulation, cognitive ability, and immune defense [5].
Largely, molecules are metabolized (reduced & oxidized) in the liver. Typically a healthy liver converts molecules into metabolites and efficiently packages them for distribution or excretion. Safely binding up free radicals, rendering them nontoxic and non-inflammatory substances [1].
Just as ROS or free radicals are inherently created, antioxidants are also inherently created. We produce antioxidants and their mediates (e.g. lipoic acid, coenzyme Q10 (CoQ10), glutathione peroxidase, superoxide dismutase (SOD), catalase) internally to keep ROS in check. Although when this innate ability becomes hindered, ROS run rampant with the potential to cause irreversible changes [1].
In excess, ROS are destructive causing oxidative stress (overload) with the capacity to damage cells, compromise DNA structures and cloud the body with inflammation. Over time, cells repeatedly exposed to ROS are said to be the vary cause of aging itself [1,4].
From a greek prospective, ROS is a choleric transformation of yellow bile being burnt black forming adust choler.
Influenced by lifestyle and dietary inputs, free radicals can also be induced from environmental inputs as well. Smoking, pollution, UV exposure, infection, cancer, surgery, and various medical treatments (eg. statins, radiation) all promote ROS [1].
Inflammation
Touching on inflammation, it’s apart of the body’s innate response to trauma (external infliction), infection, irritants, and inflicted damage (internal infliction). Inflammation activates and promotes the recruitment of various immune cells to isolate the offense, clear debris and promote tissue repair [1].
Cytokines (chemokine ie. signaling molecules) instruct the vessels to relax and dilate for the pooling of various immune cells (leukocytes) [1]. Causing swelling of tissues with heated fluids, creating redness, pressure and often pain.
While inflammation and oxidation are two separate paths, a prominent component of immunity is ROS. The inherent system for isolation and degradation is that of oxidation, in which the immune cells engulf the infection with reactive species [6].
As ROS accumulation results in cytokine secretion, ROS reduction supports inflammatory resolution. ROS act as signaling molecules that participate in inflammation regulation, supporting resolution or continued defense [6].
Under acute conditions, the onset and process of resolution is rather quick. If the issue isn’t resolved and the acute inflammatory response persist, continued cytokine signaling further promotes pooling. Allowing the inflammation to seat itself, ultimately perpetuating into a chronic state of inflammation. Wherein ROS derived inflammation results in oxidative overload [6].
Lasting from months to years chronic unresolved inflammation (oxidative overload) participates in cell disruption, DNA mutations, tissue damage and essentially the development of degenerative conditions such as of arthritis, diabetes, metabolic syndrome, cognitive decline [7], and the alike.
In the realm of an ayuverdic text, a redox imbalance in the rakta dhatu (blood) produces fulness of pitha (inflammation) resulting in the cohesion of kapha which obstructs the srotas (circulatory channels) leading to the tamasic nature of degeneration [1].
Systemic inflammatory markers include c-reactive protein (CRP), rheumatoid factor (RF), serum amyloid A (SAA), fibrinogen, procalcitonin, interleukins, tumor necrosis factor (TNF) [8], and/or an elevated white blood cell count [1].
Antioxidants
But what about those antioxidants? Well, antioxidants have a unique stability, they’re able to donate one of their electrons to fulfill the demand of the free radical, coined “reducing the radical”. Thusly stabilizing the free radical, while in that effect the antioxidant has now become oxidized but is a more stable molecule than the free radical was. Working together antioxidants synergistically cooperate to regulate the oxidative effects [2].
In reducing ROS, antioxidants neutralize inflammation and hinder the aging process. Thusly antioxidants support energy expenditure, healing, neural function, vision, and cardiac rhythm to say the least.
As plants are subject to long hours of sunlight they produce a substantial amount of powerful antioxidants, an array of phytonutrients, vitamins, and enzymes. Serving to safeguard themselves against free radicals that result from the UV exposer durning photosynthesis. The inviting colors of plants and their fruits are a sure sign of antioxidants within. [1].
Flavonoids
A group of phytonutrients referred to as vitamin P, (flavonoids) synergistically participate in plant reproduction, UV protection, disease prevention, growth regulation, and chemical messaging [9]. With some 6000 known flavonoids, the synergy is strong and the supply abundant. Being antioxidant and anti-inflammatory, flavonoids are often considered in heart and blood support to say the least [1].
Flavonoids may be subcategorized according to their structures; take the Anthocyanins (for example berries) that produce hues ranging from pink to red including purple and violet too, all the way to blue and even black. Or the Betalains (for example prickly pears) responsible for yellow to red pigments of many desert dwellers. In addition to the bronze to yellow colors that is Chalcones (for example citrus fruits). As well as the the white to yellow Anthoxanthins; Flavones (for example peppers) and Flavonols (for example onions) and the orange of curcuminoids (for example turmeric). Let’s not forget those colorless stilbenoids from grapes and of course the carotenoids from carrots ranging from light yellow including orange to deep red.
The synergy between plant compounds exerted upon the body is coined the entourage effect. An example of this would be that many of these fruits support the diversity of the microbiome, while the polysaccharides of these same fruits aid the mucosa that the microbiome thrives in. Which supports the bioavailability of flavonoids them selves. Flavonoid assimilation is primarily dependent on the microbiome of the intestinal tract, particularly the colon [1].
Complex carbohydrates such as these polysaccharides (particularly high in mushrooms) support the antioxidant conversion of superoxide dismutase (SOD), and glutathione coenzymes [10].
Though not classified as antioxidants, glucosinolates act as cofactors in liver metabolism. Brassicas such as broccoli, cabbage, cauliflower etc., and alliums such as onion, garlic, chives etc. are all rich in glucosinolates and support a healthy balance of reduction and oxidation..
Aiding liver metabolism (& redox) is by far a great means of support. Many of our favorite veggies do this by means of methylation, the process in which a methyl group provides specific (1-carbon) molecules to different structures. Zinc (oats, pumpkin seeds, beans), B2 (portabella, almonds, grains), B6 (chickpeas, bananas, potatoes), B12 (fish), Magnesium (spinach, cashews, rice), Folate (leafy greens, asparagus, sprouts) support the livers process of methylation.
ORAC
Plant antioxidant levels are commonly graded by the “Oxygen Radical Absorbance Capacity” (ORAC) score behind the ROS chain-breaking ability. Based on every 100 grams (3.5 ounces) of food, clove is about the highest with a score of 1,078,700, or oregano with its 175,295 score per 100 grams, as Ms. Frailey points out is an unrealistic amount to consume. More feasible, Acai berries have 15,402, broccoli with 3082, and blueberries with 2400 [11].
Synergy & Supplements
Nutrients such as vitamins A, C, D, E, iron, copper, zinc, selenium, and manganese from food all synergistically participate in scavenging free radicals. Supplements are not the preferred form though, as they have the potential to become toxic substances when isolated from their inherent composition. For example, vitamin A aka beta-carotene becomes pro-oxidant when isolated from the other carotenoids [1].
Vitamin C being of water solubility relies on glucose (GLUT) to truly be effective. Which means it needs to be right next to the mitochondria before it can be taken into the cell, where it functions as an antioxidant. When isolated from its inherent composition vitamin C typically remains in the extracellular fluid (blood). Although in it’s natural state, the plant synergy aids in bioavailability and regeneration [1]. Citrus fruits, cantaloupe and watermelon, berries, pineapple, mango, kiwi, tomatoes, peppers, broccoli, and brussel sprouts all contain ascorbic acid [12].
Vitamin E works synergistically with selenium to support glutathione activity and telomere (DNA protective caps) integrity [1]. Pumpkins, mangoes, apricots, broccoli, and pistachios all contain mixed variation of tocopherols (vitamin E) and selenium [13].
Furthermore synthetic supplementation of vitamin E has the propensity of toxic buildup when supplemented to often.
Degradation & Preoxidation
Heat, oxygen, UV exposure, processing and the alike, all degrade the antioxidant concentration and capacity.
Known as peroxidation, oils (& fats) for example are particularly perishable due to the molecular bonds that readily attract ROS. Preoxidation ie. rancidity and degradation typically occur over time but can also be induced prematurely. Often associated with fried foods, you can smell the degradation when over heating certain cooking oils. As a means of prevention, cooking oils should be in a dark glass bottle & refrigerated, almost be absent of smell (especially a chemical smell), and kept below smoking point when heated.
Systemic Inflammation
Reactive Oxygen Species
Brought to you from Herbal Restoration LLC, Written By Herbalist S. Reese. All Rights Reserved © 2024 Herbal Restoration LLC.
[1] Herbal Academy, (n.d.) Advanced herbal course [Online Course]., Retrieved from, Herbal Academy online course platform https://theherbalacademy.com/product/adavanced-herbalk-course
[2] Ganora L. (2021). Herbal Constituents; Foundations of phytochemistry, 2nd Edition., Retrieved from; Pg.(s) 6, 58, 70, 71,
[3] Spohrer C., Breitenbuecher C., Brar L. (n. d.) Oxidation-Reduction Reactions., Retrieved (2024) from; https://chem.libretexts.org/Bookshelves/Analytical_Chemistry/Supplemental_Modules_(Analytical_Chemistry)/Electrochemistry/Redox_Chemistry/Oxidation-Reduction_Reactions
[4] Lobo, V., Patil, A., Phatak, A., & Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy reviews, 4(8), 118–126. https://doi.org/10.4103/0973-7847.70902., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249911/
[5] Bardaweel S., Gul M., Alzweiri M., et. al. (2018). Reactive Oxygen Species: the Dual Role in Physiological and Pathological Conditions of the Human Body. The Eurasian journal of medicine, 50(3), 193–201. https://doi.org/10.5152/eurasianjmed.2018.17397., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6263229/
[6] Yu W., Tu Y., Long Z., et. al. (2022). Reactive Oxygen Species Bridge the Gap between Chronic Inflammation and Tumor Development. Oxidative medicine and cellular longevity, 2022, 2606928. https://doi.org/10.1155/2022/2606928., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9256443/
[7] Yu J., Bi X., Yu B., et. al. (2016). Isoflavones: Anti-Inflammatory Benefit and Possible Caveats. Nutrients, 8(6), 361. https://doi.org/10.3390/nu8060361., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4924202/
[8] Menzel A., Samouda H., Dohet F., et. al. (2021). Common and Novel Markers for Measuring Inflammation and Oxidative Stress Ex Vivo in Research and Clinical Practice-Which to Use Regarding Disease Outcomes?. Antioxidants (Basel, Switzerland), 10(3), 414. https://doi.org/10.3390/antiox10030414., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001241/
[9] Mathesius U. (2018). Flavonoid Functions in Plants and Their Interactions with Other Organisms. Plants (Basel, Switzerland), 7(2), 30. https://doi.org/10.3390/plants7020030., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6027123/
[10] Bai L., Xu D., Zhou Y. M., et. al. (2022). Antioxidant Activities of Natural Polysaccharides and Their Derivatives for Biomedical and Medicinal Applications. Antioxidants (Basel, Switzerland), 11(12), 2491. https://doi.org/10.3390/antiox11122491., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9774958/
[11] Frailey L. (2021) Noni Fruit Antioxidant Power; ORAC value., Retrieved (2021) from; Frailey L. Blog Post.
[12] Oregon State University; Linus Pauling Institute, Vitamin C. (2019, July 11). Retrieved (2021) from https://lpi.oregonstate.edu/mic/vitamins/vitamin-C
[13] Office of Dietary Supplements – Vitamin E. (July 10, 2019). Retrieved (2021) from https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/
Disclaimer
These statements have not been evaluated by the Food and Drug Administration. The educational information published on Herbalrestoration.net is purely for general education. Anything contained on Herbalrestoration.net is not intended to constitute, nor should it be construed, that it is medical advice. The publishers make no claims that the educational information displayed is fit for your medical needs. The information is not to be considered complete and should not be relied on to suggest a course of treatment for a particular illness or disease. Herbalrestoration encourages you to talk to your healthcare providers about any and all supplements, dietary and lifestyle adjustments. The information published on Herbalrestoration.net is not conclusive or exhaustive. The compilation of the information disclaims any and all warranties and liabilities related to the use of any of the information obtained from Herbalrestoration.net or its owners, publishers and authors. Herbalrestoration.net may include links to other websites. These links are provided for the users convenience. They do not signify that we endorse the website(s). We have no responsibility for the content of the linked website(s).
Systemic Inflammation
Reactive Oxygen Species
The oxygen that fills our lungs is the end result of plants, algae, and cyanobacteria producing the energy they require during photosynthesis. Photosynthesis is; sunlight + CO2 + H2O = plant fuel (glucose), with O2 & H2O as by-products. Anything that interacts with oxygen, typically goes through some sort of transformative process such as in photosynthesis and cellular respiration [1].
Cellular respiration is; heat + O2 + carbs, (fats, & proteins) = people fuel (ATP) with H2O & CO2 by-products. Energy production also referred to as cellular respiration primarily uses oxygen (O2) to burn carbs, fats, & proteins to render ATP, the cellular currency [1].
Akin with fire, oxygen is extremely volatile and highly reactive. It reacts to most everything in nature and typically accompanies most molecules [2]. Oxygen (O2) ignites the “metabolic flame” of the mitochondria furnace. This burning (redox) of the “metabolic flame” puts off a metaphorical smoke referred to as Reactive Oxygen Species (ROS) [1, 2].
Let’s elaborate on this, as a molecule goes through “oxidation” it loses an electron component by donating it to a different molecule. In that event, the molecule that gains the electron is said to be “reduced”. This is the process of redox and always happens simultaneously. See, the resulting molecule that donated it’s electron, now needs to be reduced, so-on & so-forth. Oxidized molecules are referred to as “Reactive Oxygen Species” (ROS) a type of “free radical” [3].
While radicals react to most everything, ROS are highly unstable structures as they contain a clingy unpaired electron. A perpetual process like the formation of rust, the molecule in which the ROS takes the electron component from, then becomes a free radical itself [4].
Cellular respiration requires quality material (food) to produce a currency of high value. Of poor quality, low density lipoproteins (LDL) within the cardiovascular system act as major contributors of atherosclerosis. The composition of these lipids (LDL) are readily oxidized. Being clingy and highly unstable, free radicals tend to bounce around damaging the vessel walls internally. The immune cells (macrophage) congregate (as foam cells) at the points of contact along the vessel walls where they contribute to the plaque that is atherosclerosis [4].
Not entirely detrimental, ROS participate in many important bodily processes such as cell signaling, cell division, blood pressure regulation, cognitive ability, and immune defense [5].
Largely, molecules are metabolized (reduced & oxidized) in the liver. Typically a healthy liver converts molecules into metabolites and efficiently packages them for distribution or excretion. Safely binding up free radicals, rendering them nontoxic and non-inflammatory substances [1].
Just as ROS or free radicals are inherently created, antioxidants are also inherently created. We produce antioxidants and their mediates (e.g. lipoic acid, coenzyme Q10 (CoQ10), glutathione peroxidase, superoxide dismutase (SOD), catalase) internally to keep ROS in check. Although when this innate ability becomes hindered, ROS run rampant with the potential to cause irreversible changes [1].
In excess, ROS are destructive causing oxidative stress (overload) with the capacity to damage cells, compromise DNA structures and cloud the body with inflammation. Over time, cells repeatedly exposed to ROS are said to be the vary cause of aging itself [1,4].
From a greek prospective, ROS is a choleric transformation of yellow bile being burnt black forming adust choler.
Influenced by lifestyle and dietary inputs, free radicals can also be induced from environmental inputs as well. Smoking, pollution, UV exposure, infection, cancer, surgery, and various medical treatments (eg. statins, radiation) all promote ROS [1].
Inflammation
Touching on inflammation, it’s apart of the body’s innate response to trauma (external infliction), infection, irritants, and inflicted damage (internal infliction). Inflammation activates and promotes the recruitment of various immune cells to isolate the offense, clear debris and promote tissue repair [1].
Cytokines (chemokine ie. signaling molecules) instruct the vessels to relax and dilate for the pooling of various immune cells (leukocytes) [1]. Causing swelling of tissues with heated fluids, creating redness, pressure and often pain.
While inflammation and oxidation are two separate paths, a prominent component of immunity is ROS. The inherent system for isolation and degradation is that of oxidation, in which the immune cells engulf the infection with reactive species [6].
As ROS accumulation results in cytokine secretion, ROS reduction supports inflammatory resolution. ROS act as signaling molecules that participate in inflammation regulation, supporting resolution or continued defense [6].
Under acute conditions, the onset and process of resolution is rather quick. If the issue isn’t resolved and the acute inflammatory response persist, continued cytokine signaling further promotes pooling. Allowing the inflammation to seat itself, ultimately perpetuating into a chronic state of inflammation. Wherein ROS derived inflammation results in oxidative overload [6].
Lasting from months to years chronic unresolved inflammation (oxidative overload) participates in cell disruption, DNA mutations, tissue damage and essentially the development of degenerative conditions such as of arthritis, diabetes, metabolic syndrome, cognitive decline [7], and the alike.
In the realm of an ayuverdic text, a redox imbalance in the rakta dhatu (blood) produces fulness of pitha (inflammation) resulting in the cohesion of kapha which obstructs the srotas (circulatory channels) leading to the tamasic nature of degeneration [1].
Systemic inflammatory markers include c-reactive protein (CRP), rheumatoid factor (RF), serum amyloid A (SAA), fibrinogen, procalcitonin, interleukins, tumor necrosis factor (TNF) [8], and/or an elevated white blood cell count [1].
Antioxidants
But what about those antioxidants? Well, antioxidants have a unique stability, they’re able to donate one of their electrons to fulfill the demand of the free radical, coined “reducing the radical”. Thusly stabilizing the free radical, while in that effect the antioxidant has now become oxidized but is a more stable molecule than the free radical was. Working together antioxidants synergistically cooperate to regulate the oxidative effects [2].
In reducing ROS, antioxidants neutralize inflammation and hinder the aging process. Thusly antioxidants support energy expenditure, healing, neural function, vision, and cardiac rhythm to say the least.
As plants are subject to long hours of sunlight they produce a substantial amount of powerful antioxidants, an array of phytonutrients, vitamins, and enzymes. Serving to safeguard themselves against free radicals that result from the UV exposer durning photosynthesis. The inviting colors of plants and their fruits are a sure sign of antioxidants within. [1].
Flavonoids
A group of phytonutrients referred to as vitamin P, (flavonoids) synergistically participate in plant reproduction, UV protection, disease prevention, growth regulation, and chemical messaging [9]. With some 6000 known flavonoids, the synergy is strong and the supply abundant. Being antioxidant and anti-inflammatory, flavonoids are often considered in heart and blood support to say the least [1].
Flavonoids may be subcategorized according to their structures; take the Anthocyanins (for example berries) that produce hues ranging from pink to red including purple and violet too, all the way to blue and even black. Or the Betalains (for example prickly pears) responsible for yellow to red pigments of many desert dwellers. In addition to the bronze to yellow colors that is Chalcones (for example citrus fruits). As well as the the white to yellow Anthoxanthins; Flavones (for example peppers) and Flavonols (for example onions) and the orange of curcuminoids (for example turmeric). Let’s not forget those colorless stilbenoids from grapes and of course the carotenoids from carrots ranging from light yellow including orange to deep red.
The synergy between plant compounds exerted upon the body is coined the entourage effect. An example of this would be that many of these fruits support the diversity of the microbiome, while the polysaccharides of these same fruits aid the mucosa that the microbiome thrives in. Which supports the bioavailability of flavonoids them selves. Flavonoid assimilation is primarily dependent on the microbiome of the intestinal tract, particularly the colon [1].
Complex carbohydrates such as these polysaccharides (particularly high in mushrooms) support the antioxidant conversion of superoxide dismutase (SOD), and glutathione coenzymes [10].
Though not classified as antioxidants, glucosinolates act as cofactors in liver metabolism. Brassicas such as broccoli, cabbage, cauliflower etc., and alliums such as onion, garlic, chives etc. are all rich in glucosinolates and support a healthy balance of reduction and oxidation..
Aiding liver metabolism (& redox) is by far a great means of support. Many of our favorite veggies do this by means of methylation, the process in which a methyl group provides specific (1-carbon) molecules to different structures. Zinc (oats, pumpkin seeds, beans), B2 (portabella, almonds, grains), B6 (chickpeas, bananas, potatoes), B12 (fish), Magnesium (spinach, cashews, rice), Folate (leafy greens, asparagus, sprouts) support the livers process of methylation.
ORAC
Plant antioxidant levels are commonly graded by the “Oxygen Radical Absorbance Capacity” (ORAC) score behind the ROS chain-breaking ability. Based on every 100 grams (3.5 ounces) of food, clove is about the highest with a score of 1,078,700, or oregano with its 175,295 score per 100 grams, as Ms. Frailey points out is an unrealistic amount to consume. More feasible, Acai berries have 15,402, broccoli with 3082, and blueberries with 2400 [11].
Synergy & Supplements
Nutrients such as vitamins A, C, D, E, iron, copper, zinc, selenium, and manganese from food all synergistically participate in scavenging free radicals. Supplements are not the preferred form though, as they have the potential to become toxic substances when isolated from their inherent composition. For example, vitamin A aka beta-carotene becomes pro-oxidant when isolated from the other carotenoids [1].
Vitamin C being of water solubility relies on glucose (GLUT) to truly be effective. Which means it needs to be right next to the mitochondria before it can be taken into the cell, where it functions as an antioxidant. When isolated from its inherent composition vitamin C typically remains in the extracellular fluid (blood). Although in it’s natural state, the plant synergy aids in bioavailability and regeneration [1]. Citrus fruits, cantaloupe and watermelon, berries, pineapple, mango, kiwi, tomatoes, peppers, broccoli, and brussel sprouts all contain ascorbic acid [12].
Vitamin E works synergistically with selenium to support glutathione activity and telomere (DNA protective caps) integrity [1]. Pumpkins, mangoes, apricots, broccoli, and pistachios all contain mixed variation of tocopherols (vitamin E) and selenium [13].
Furthermore synthetic supplementation of vitamin E has the propensity of toxic buildup when supplemented to often.
Degradation
Heat, oxygen, UV exposure, processing and the alike, all degrade the antioxidant concentration and capacity.
Known as peroxidation, oils (& fats) for example are particularly perishable due to the molecular bonds that readily attract ROS. Preoxidation ie. rancidity and degradation typically occur over time but can also be induced prematurely. Often associated with fried foods, you can smell the degradation when over heating certain cooking oils. As a means of prevention, cooking oils should be in a dark glass bottle & refrigerated, almost be absent of smell (especially a chemical smell), and kept below smoking point when heated.
Systemic Inflammation
Reactive Oxygen Species
Brought to you from Herbal Restoration LLC, Written By Herbalist S. Reese. All Rights Reserved © 2024 Herbal Restoration LLC.
[1] Herbal Academy, (n.d.) Advanced herbal course [Online Course]., Retrieved from, Herbal Academy online course platform https://theherbalacademy.com/product/adavanced-herbalk-course
[2] Ganora L. (2021). Herbal Constituents; Foundations of phytochemistry, 2nd Edition., Retrieved from; Pg.(s) 6, 58, 70, 71,
[3] Spohrer C., Breitenbuecher C., Brar L. (n. d.) Oxidation-Reduction Reactions., Retrieved (2024) from; https://chem.libretexts.org/Bookshelves/Analytical_Chemistry/Supplemental_Modules_(Analytical_Chemistry)/Electrochemistry/Redox_Chemistry/Oxidation-Reduction_Reactions
[4] Lobo, V., Patil, A., Phatak, A., & Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy reviews, 4(8), 118–126. https://doi.org/10.4103/0973-7847.70902., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249911/
[5] Bardaweel S., Gul M., Alzweiri M., et. al. (2018). Reactive Oxygen Species: the Dual Role in Physiological and Pathological Conditions of the Human Body. The Eurasian journal of medicine, 50(3), 193–201. https://doi.org/10.5152/eurasianjmed.2018.17397., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6263229/
[6] Yu W., Tu Y., Long Z., et. al. (2022). Reactive Oxygen Species Bridge the Gap between Chronic Inflammation and Tumor Development. Oxidative medicine and cellular longevity, 2022, 2606928. https://doi.org/10.1155/2022/2606928., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9256443/
[7] Yu J., Bi X., Yu B., et. al. (2016). Isoflavones: Anti-Inflammatory Benefit and Possible Caveats. Nutrients, 8(6), 361. https://doi.org/10.3390/nu8060361., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4924202/
[8] Menzel A., Samouda H., Dohet F., et. al. (2021). Common and Novel Markers for Measuring Inflammation and Oxidative Stress Ex Vivo in Research and Clinical Practice-Which to Use Regarding Disease Outcomes?. Antioxidants (Basel, Switzerland), 10(3), 414. https://doi.org/10.3390/antiox10030414., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001241/
[9] Mathesius U. (2018). Flavonoid Functions in Plants and Their Interactions with Other Organisms. Plants (Basel, Switzerland), 7(2), 30. https://doi.org/10.3390/plants7020030., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6027123/
[10] Bai L., Xu D., Zhou Y. M., et. al. (2022). Antioxidant Activities of Natural Polysaccharides and Their Derivatives for Biomedical and Medicinal Applications. Antioxidants (Basel, Switzerland), 11(12), 2491. https://doi.org/10.3390/antiox11122491., Retrieved (2024) from; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9774958/
[11] Frailey L. (2021) Noni Fruit Antioxidant Power; ORAC value., Retrieved (2021) from; Frailey L. Blog Post.
[12] Oregon State University; Linus Pauling Institute, Vitamin C. (2019, July 11). Retrieved (2021) from https://lpi.oregonstate.edu/mic/vitamins/vitamin-C
[13] Office of Dietary Supplements – Vitamin E. (July 10, 2019). Retrieved (2021) from https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/
Disclaimer
These statements have not been evaluated by the Food and Drug Administration. The educational information published on Herbalrestoration.net is purely for general education. Anything contained on Herbalrestoration.net is not intended to constitute, nor should it be construed, that it is medical advice. The publishers make no claims that the educational information displayed is fit for your medical needs. The information is not to be considered complete and should not be relied on to suggest a course of treatment for a particular illness or disease. Herbalrestoration encourages you to talk to your healthcare providers about any and all supplements, dietary and lifestyle adjustments. The information published on Herbalrestoration.net is not conclusive or exhaustive. The compilation of the information disclaims any and all warranties and liabilities related to the use of any of the information obtained from Herbalrestoration.net or its owners, publishers and authors. Herbalrestoration.net may include links to other websites. These links are provided for the users convenience. They do not signify that we endorse the website(s). We have no responsibility for the content of the linked website(s).