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Food Chem Toxicol. 2011 Sep;49(9):2292-8. doi: 10.1016/j.fct.2011.06.029. Epub 2011 Jun 14.

The antioxidant protection of CELLFOOD against oxidative damage in vitro.

Author information

1
University of Urbino Carlo Bo, Department of Biomolecular Sciences, Section of Clinical Biochemistry, Via Ubaldini 7, 61029 Urbino (PU), Italy. serena.benedetti@uniurb.it

Abstract

CELLFOOD (CF) is an innovative nutritional supplement containing 78 ionic/colloidal trace elements and minerals combined with 34 enzymes and 17 amino acids, all suspended in a solution of deuterium sulfate. The aim of this study was to investigate, for the first time, the antioxidant properties of CF in vitro in different model systems. Three pathophysiologically relevant oxidants were chosen to evaluate CF protection against oxidative stress: hydrogen peroxide, peroxyl radicals, and hypochlorous acid. Both biomolecules (GSH and plasmid DNA) and circulating cells (erythrocytes and lymphocytes) were used as targets of oxidation. CF protected, in a dose-dependent manner, both GSH and DNA from oxidation by preserving reduced GSH thiol groups and supercoiled DNA integrity, respectively. At the same time, CF protected erythrocytes from oxidative damage by reducing cell lysis and GSH intracellular depletion after exposure to the oxidant agents. In lymphocytes, CF reduced the intracellular oxidative stress induced by the three oxidants in a dose-dependent manner. The overall in vitro protection of biomolecules and cells against free radical attacks suggests that CF might be a valuable coadjuvant in the prevention and treatment of various physiological and pathological conditions related to oxidative stress, from aging to atherosclerosis, from neurodegeneration to cancer.

PMID:
21703326
DOI:
10.1016/j.fct.2011.06.029
[Indexed for MEDLINE]

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