New Antioxidant

Researchers have isolated a new compound with antioxidant potential, pedicularioside G, derived from the Chinese herb Pedicularis striata.

The genus Pedicularis contains several species referred to as louseworts. The common name was derived from the idea that livestock would get lice from eating the plant.

Pedicularis plants are found mainly in temperate northern hemisphere climates, although some are also found in South America.

Although animal studies have indicated that certain chemicals found in the plants may have antiproliferative or antioxidant activity, there is insufficient evidence in humans to support the use of Pedicularis species for any indication.

Researchers from Lanzhou University in Lanzhou, China, found that pedicularioside G inhibited two major angiogenic (involving the growth of new blood vessels from pre-existing vessels) responses, human umbilical vein endothelial cell proliferation and migration in a chicken embryo model. In addition, pedicularioside G inhibited human liver cancer cells proliferation and migration along with transplanting tumor formation and growth.

The study authors concluded that pedicularioside G has anti-angiogenic, antitumour growth and antimetastatic  effects. Additionally, the results suggest that the anti-angiogenic and antitumor effects of pedicularioside G might be partially attributed to its antioxidative activity.

Pedicularis is in the same family as snapdragons (Scrophulariaceae) and also has similar hood flowers. The genus has a wide array of flower designs that are sometimes correlated to the insects or hummingbirds that pollinate them. The plants are also hemiparasitic and produce opportunistic nutrient-absorbing outgrowths upon contact with the roots of surrounding host plants.

For more information on louseworts, please visit Natural Standard's Foods, Herbs & Supplements database.

Comments

[Charlotte]

Antioxidants are thought to protect the body's cells from the damaging effects of molecules called free radicals. Many researchers believe that free radicals damage the body's tissues. Free radicals are produced when the body fights against infections. Although free radicals are needed for the body to produce energy, maintain immunity, transmit nerve signals, produce hormones and contract muscles, they may also contribute to the process of aging. A diet rich in antioxidants has been suggested as a possible anti-aging treatment.

[Food for though]

There's been a lot of hype about antioxidants lately, especially as a possible anti-aging remedy. Researchers also think they might help prevent cancer. However, I read an interesting news article about them last month that said antioxidants might actually increase the risk of cancer. Researchers of a large study found that smokers who take beta carotene supplements might be increasing their risk of smoking-related cancer and death.

[Heidi]

Antioxidants are also commonly found in fruits, vegetables, nuts, grains and some meats, poultry and fish. Produce that have bright colors, such as corn, butternut squash, mangoes and berries are all great sources of antioxidants.

I've heard that it's better to get antioxidants from foods rather than supplements, but I'm not sure what the reason for this might be.

Also, in order to gain the most benefits from antioxidants, it's best to minimize your exposure to oxidative stress. So that means avoiding things like smoking or getting sunburned.

[InquiringMind]

Does the average American get enough foods rich in antioxidants in his/her diet? If we follow the food pyramid and eat for our body type, does that mean we should be getting plenty of antioxidants in our diets, or do we need to go above and beyond to reap the benefits of these feisty compounds?

Also, if I eat blueberry ice cream or blueberry pancakes, are they good sources of antioxidants? Or do I need to just eat the fruit straight up? Does baking the fruit (apple pie) make it lose its antioxidant richness?

[D]

In response to InquiringMind, cooking certain fruits or vegetables high in antioxidants can decrease the content. In some fruits and vegetables the antioxidant content can actually increase. Peeling fruits and vegetables can also make them lose antioxidant properties.

[rufus]

Actually “D,” I believe this is sort of a gray area. I remember a study in which spinach, tomatoes and carrots were analyzed for their antioxidant activity when they were raw and after cooking, canning and freezing. If I remember correctly, antioxidant activity was greatest in these foods after some level of processing/cooking. This was because cooking/processing these things (a little, not boiling to death) decreased the levels of compounds that bind antioxidants (like oxalates and phytates).

[Lily]

So to follow up on where Rufus and D left off, there is no consensus on whether I should eat my fruits and vegetables raw or cooked? I'm guessing that there are at least certain guidelines that would seem to coincide with common sense.

For example, I think it's probably best to eat apples raw and unpeeled.

Potatoes- I'm guessing really you have to cook them, but if you are making mashed potatoes, it's better to leave the skin on to get antioxidants? Or would all of the boiling you have to do to prepare mashed potatoes negate any benefits of leaving the skin on?

Carrots are a tricky one and so is spinach. I think it's best to eat both raw and cooked - it's easy to overcook them though aka "boil them to death." Although I wonder if roasting (as in carrots and potatoes) is the best option?

[Stella]

Isn't lousewort poisonous when consumed orally?

[Heather]

There are hundreds of species of lousewort found around the world. I’m not sure that all the species are poisonous, but the common lousewort (Pedicularis canadensis) is considered to be poisonous. These are found in wet, marshy areas.

[yellow ochre]

In vitro studies have shown that various pedicularis species may have antioxidant ability - but I'm not really convinced that this means anything clinically yet. Of course, it may be a good start to a clinical trial.

[WKT]

someone please correct me if I'm wrong here, but isn't the idea behind antioxidants that they all work in the same manner? If a chemical is an antioxidant, it has the same mechanism of action? if this is the case - why are researchers looking to all these different plants when all antioxidants are the same? Or - are they different and a lousewort antioxidant is better than a brocoli antioxidant???

[Lenny]

Antioxidants may serve as a new anti-aging remedy because, as Charlotte mentioned, they help prevent free radical damage. Free radical damage begins at birth and continues through adulthood. However, when individuals are young, the effects are minimal because the body has many different ways to repair and replace cells to maintain proper functioning. As individuals age, the damage caused by free radicals increases.

Studies have shown that free radicals attack the structures of the body cells and create substances called lipofuscins. When lipofuscins build up in the body, they show up as darks spots on the skin, which are commonly called age spots. Lipofuscins also interfere with the body's ability to repair damage cells and reproduce new ones. As a result, lipofuscins lead to decreased energy levels and they prevent the body from building muscle mass. They also destroy enzymes that are needed for daily functioning.

Studies have also shown that free radicals attack substances in the body called elastin and collagen. These substances help keep the skin smooth, moist, and flexible. As a result, free radicals may cause changes in the appearance of the skin, such as folds or wrinkles.

[Jay]

WKT – I’ve heard that different antioxidants can protect you from different types of damage. Therefore, you should eat many different foods containing antioxidants so you have a better range of protection. I’m not sure if one is necessarily better than another, but that would be useful to know. Anyone know of any studies that may have looked at this?

[Cheryl]

The mechanism for the lousewort’s antioxidant activity is believed to be related to the phenolic hydroxy groups. In vitro studies found that those with four phenolic hydroxy groups had more inhibitory effects than those with two phenolic hydroxy groups. I wonder how many of these groups are found on the new plant discussed here.

[mo]

Not only do different antioxidants protect from different types of damage, they act differently in different people’s bodies. Our individual genetic makeup determines how our bodies respond to different substances. For example, folate supplements are recommended for all women of childbearing age to prevent fetal neural tube defects. By isolating the function of the genes responsible for folate metabolism, however, scientists have identified a genetic variation that predisposes some women to give birth to babies with neural tube defects. This knowledge may eventually allow scientists to target folate supplementation to at-risk individuals.

[Layla]

I feel like every time I turn on the T.V. there is a new product that contains antioxidants. I know antioxidants are good for you, but how much benefit really comes from water with “antioxidants” in it? Is this all just a bunch of hype, or are these antioxidant-containing products actually improving our health?

[antioxidants]

It's good that scientists are finding more and more sources of antioxidants. Researchers have estimated the number of oxidative hits our cells are subject to each day is 10,000. Eating foods that are rich in antioxidants may be a wise thing to do.

[Chris]

In recent years, researches are trying to develop new antioxidants that are hundreds of times more effective than natural antioxidants. By changing the structure of a natural antioxidant, scientists believe they can make the effects stronger.

[Jadet Kaewsaenthip]

I take beta-carotene, an antioxidant, every day because I love the following fruits and vegetables;
sweet-potatoes, carrot, ripe mango, cantaloupes, pumpkins, broccoli, etc. I have started to think about what I eat each day. I feel fresh and active every morning

["Mac"]

Dr. Passwater goes on to say the following about antioxidants in his book, "The Antioxidants:"

“Combinations of antioxidants are like a balanced symphony working together. A symphony orchestra produces sounds so much more harmonious than merely having 20 drums playing. It is not the quantity, but the blend. The same is true with antioxidant nutrients: you get better results with moderate amounts of a full complement than you get with using very large amounts of just one nutrient… In general, the different reducing agents in the body “talk to one another” freely, and thus, it is probably important that all of our pools of reducing agents be maintained. For this reason, most of us in the field recommend that a person take a variety of antioxidants (a “cocktail”), not just a single substance.”

Dr. Passwater concludes:

“The importance of synergism is that the antioxidant nutrients each contribute to the total protection. They work together in the antioxidant cycle and reach all body compartments–fat and water-based, blood and internal cell. They protect against all types of free radicals and reactive oxygen species. No one antioxidant can do all of this.”

If you're interested in trying a full-complement, synergistic, whole food, "balanced symphony" antioxidant blend, then Greens First is for you.

"Mac"
www.greensfirst.com/5039

[maria]

Nice discovery and post. You're right -- antioxidants have many potential uses.

If you want to no more about antioxidant anti-aging, I have here a site that you can visit:
http://antioxidantantiagingsolutions.wordpress.com

[prasanna]

I need one new antioxidant for my research work. If you have any ideas/know of any studies about this, please let me know.