Glutathione is an antioxidant made up of three amino acids (L-cysteine, L-glutamate and L-glycine). It is a water soluble enzyme that is used by the liver to fight free-radical damage, amongst other functions within the body. It can exist in two states: reduced or oxidized. There is always an ample amount of reduced glutathione in cells since only the reduced state is capable of reversing free-radical damage in our body by controlling unstable molecules. In healthy cells and tissue, over 90% of the total glutathione is in the reduced form. Hence, if one is to supplement their diet with glutathione, it is more beneficial to consume L-Glutathione Reduced directly.
Besides fighting free-radical damage, glutathione also works in DNA synthesis and repair, protein synthesis, and amino acid transportation. It assists the body in getting rid of carcinogens (cancer causing agents) and toxins. Glutathione may also boost the immune system by preventing cell damage and helps keep other antioxidants function properly.
While all cells in the human body are capable of producing glutathione, a deficiency in glutathione is typically observed in seniors occasionally. It is believed that age related macular degeneration, diabetes, as well as lung and gastrointestinal diseases may cause the body to synthesize insufficient glutathione.
Some great natural sources of glutathione include fruits (tomatoes, watermelons, grapefruits, oranges, and peaches), vegetables (avocados, potatoes, spinach, and asparagus) and most meats. Certain vegetable sources like broccoli, cabbage, cauliflower and kale not only provide glutathione, but they also stimulate the body to make more of the antioxidant. Also, since high heat will destroy glutathione, one will get more from eating either raw or steamed vegetables.
References: (1) http://en.wikipedia.org/wiki/Glutathione (2) http://ezinearticles.com/?Benefits-of-L-Glutathione&id=389195
