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What is Glutathione / MaxGXL MaxGLX (antioxidants/Detox)





Antioxidants are believed to play an important role in preventing the development of such chronic illnesses as heart disease, stroke, cancer, Alzheimer's disease, Rheumatoid arthritis, and cataracts. Although antioxidants cannot completely rid our bodies of free radicals, they can however work to retard or minimize the damage caused. 

The group of researchers who conducted the study say that a compound extracted from the seeds of red grapes called Activin (tm) is that substance with powerful antioxidant red grapes properties. Because of its apparent powerful benefits, Activin was dubbed as the "super" antioxidant red grapes. 

Now, by "control", we don't mean controlling the process of oxidation itself, but controlling the outcome of it. The oxidation process is what makes a cut apple turn brown and causes the surface of butter to turn dark yellow. Our bodies will always be vulnerable to oxidation and it is something that is beyond our hands to control. 

In sum, the main function of antioxidant enzymes is neutralizing free radicals. For the past decade, countless studies have been devoted to the beneficial effects of antioxidant enzymes. It has been found that a substantial link exists between free radicals and more than sixty different health conditions, including the aging process, cancer, and atherosclerosis. 

Free radicals are still necessary for life, but in order to prevent yourself from developing these diseases, you need to take action in keeping free radicals at a minimum. Fortunately for us, the body has a number of mechanisms to minimize free radical induced damage and to repair the damage which does occur. 

" Free radicals do nothing but assault cells, turning them into molecules like themselves. This actually creates a chain reaction which could eventually lead to killer diseases such as heart disease and cancer, and even aging itself. The Top 20 list of antioxidants published in the Journal of Agricultural and Food Chemistry shows the ranks of the capacity of berry foods, fruits, and vegetables to interfere with or prevent oxidative processes where free radicals are formed.