Superoxide dismutase is a powerful antioxidant enzyme that helps to manage levels of superoxide in the body by converting it to hydrogen peroxide, which can then be neutralised by catalase. Superoxide is the most common free radical in the body which can damage cells and cause precancerous cell changes, premature aging and wrinkles. Healthy levels of superoxide dismutase can act as an anti-inflammatory in the body and brain neutralising these free radicals.
Superoxide dismutase and strokes
Scientific studies suggest that superoxide dismutase deficiency accelerates vascular injury and a blood brain barrier breakdown might be one of the mechanisms leading to neuronal injury and cognitive impairment after a stroke. Reduced superoxide dismutase levels were also connected with cerebral small vessel diseases.
Nutrients required to absorb superoxide dismutase
The absorption of superoxide dismutase is increased by eating foods rich in copper, manganese and zinc. Drinking alcohol can expel zinc from the body which in turn can affect levels of superoxide dismutase.
Related nutrients
Natural sources of superoxide dismutase in alphabetical order
- Barley grass
- Broccoli
- Brussel sprouts
- Cabbage
- Cantaloupe
- Corn
- Melons
- Mustard leaves
- Peas
- Sea buckthorn berries
- Soya sprouts
- Spinach
- Tomatoes
- Wheat grass
NOTE: Cooking and digestion can radically reduce levels of superoxide dismutase.
Related subjects
- A-Z of nutrients
- Brain and mental health disorders
- Cancer
- Stroke
Reference
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