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Antioxidant effects of flavenoids and polyphenol plant substances include binding up toxic free radicals, preventing cellular damage, and protecting proteins from radical and reactive oxygen species attack. They do this by gently attaching to and forming a protective soft mantle of antioxidants around the proteins. They can achieve a much higher local concentration than regular water soluble antioxidants like Vitamin C, and even more than certain fat soluble antioxidants like vitamin E and Lipoic Acid. It is thought that the ring-like planes of the molecule together with the flexible linkages joining them allow the polyphenol molecule to conform with high specificity to protein structures.

Antioxidant effects of flavenoids and polyphenol plant substances include binding up toxic free radicals, preventing cellular damage, and protecting proteins from radical and reactive oxygen species attack. They do this by gently attaching to and forming a protective soft mantle of antioxidants around the proteins. They can achieve a much higher local concentration than regular water soluble antioxidants like Vitamin C, and even more than certain fat soluble antioxidants like vitamin E and Lipoic Acid. It is thought that the ring-like planes of the molecule together with the flexible linkages joining them allow the polyphenol molecule to conform with high specificity to protein structures.Antioxidant effects of flavenoids and polyphenol plant substances include binding up toxic free radicals, preventing cellular damage, and protecting proteins from radical and reactive oxygen species attack. They do this by gently attaching to and forming a protective soft mantle of antioxidants around the proteins. They can achieve a much higher local concentration than regular water soluble antioxidants like Vitamin C, and even more than certain fat soluble antioxidants like vitamin E and Lipoic Acid. It is thought that the ring-like planes of the molecule together with the flexible linkages joining them allow the polyphenol molecule to conform with high specificity to protein structures.

Antioxidant effects of flavenoids and polyphenol plant substances include binding up toxic free radicals, preventing cellular damage, and protecting proteins from radical and reactive oxygen species attack. They do this by gently attaching to and forming a protective soft mantle of antioxidants around the proteins. They can achieve a much higher local concentration than regular water soluble antioxidants like Vitamin C, and even more than certain fat soluble antioxidants like vitamin E and Lipoic Acid. It is thought that the ring-like planes of the molecule together with the flexible linkages joining them allow the polyphenol molecule to conform with high specificity to protein structures.

Antioxidant effects of flavenoids and polyphenol plant substances include binding up toxic free radicals, preventing cellular damage, and protecting proteins from radical and reactive oxygen species attack. They do this by gently attaching to and forming a protective soft mantle of antioxidants around the proteins. They can achieve a much higher local concentration than regular water soluble antioxidants like Vitamin C, and even more than certain fat soluble antioxidants like vitamin E and Lipoic Acid. It is thought that the ring-like planes of the molecule together with the flexible linkages joining them allow the polyphenol molecule to conform with high specificity to protein structures.Antioxidant effects of flavenoids and polyphenol plant substances include binding up toxic free radicals, preventing cellular damage, and protecting proteins from radical and reactive oxygen species attack. They do this by gently attaching to and forming a protective soft mantle of antioxidants around the proteins. They can achieve a much higher local concentration than regular water soluble antioxidants like Vitamin C, and even more than certain fat soluble antioxidants like vitamin E and Lipoic Acid. It is thought that the ring-like planes of the molecule together with the flexible linkages joining them allow the polyphenol molecule to conform with high specificity to protein structures.

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