A new study has explored mixing vitamin E and vitamin C with green tea polyphenol antioxidants.
Researchers tested the antioxidant strength of EGCG, or epigallocatechin gallate, as well as EC or epicatechin, EGC or epigallocatechin, ECG or epicatechin gallate, and GA or gallic acid, all from green tea, with alpha-tocopherol (Vitamin E) and ascorbic acid (Vitamin C) against lipid peroxidation or free radical damage to fats (linoleic acid).
Results showed that the green tea and Vitamin E, and Vitamin C could work synergistically to prevent peroxidation damage to fats.
Regeneration of needed vitamins
Further study showed that the green tea and vitamin synergy was due to each chemical helping to regenerate others, or enhanced molecular regeneration.
Vitamin C helped regenerate green tea polyphenols and green tea polyphenols helped regenerate Vitamin E (Dai F, Antioxidant synergism of green tea polyphenols with alpha-tocopherol and l-ascorbic acid in SDS micelles, Biochemie, May 2008).
Vitamin E protects red blood cells and their capacity to carry oxygen.
It is an antioxidant that fights free radicals and prevents destruction of vitamin A and vitamin C.
Vitamin C is necessary for every cell in the body.
It is used for all growth and repair.
It is important for the immune system, natural antibody production, collagen production for skin, ligaments, cartilage, and membranes, and is primary in our response to stress.
Deficiencies cause scurvy which can be fatal.
Vitamin C is also important in lowering the risk of many chronic diseases. A review of this research is presented at the Linus Pauling Institute Micronutrient Information Center website.
Our species cannot make vitamin C in the body but must eat it every day to maintain health.
Linus Pauling, winner of two Nobel prizes, recommended large amounts of daily vitamin C.
He confirmed his recommendations with a lifetime of research.
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This page last updated by Sharon Jones.
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