‎GLUTATIóN ‎

Written By Carolina Lozano

Glutathione: The Master Antioxidant for Cellular Health

Glutathione is a tripeptide that, under optimal conditions, should be present in high concentrations within human cells. However, unfavorable or deficient levels have been strongly linked to neurodegenerative diseases, inflammatory conditions, and even cancer.

Today, growing scientific attention focuses on glutathione’s favorable effects in reducing the body’s burden of heavy metals and persistent organic pollutants, such as pesticides.

Conditions Associated with Glutathione Deficiency

  • Age-related disorders

  • Alzheimer’s disease

  • Parkinson’s disease

  • Cognitive decline

  • Neurodegenerative disorders

  • Pulmonary diseases

  • Cancer

  • Cystic fibrosis

  • Diabetes

  • Hypertension

  • HIV and AIDS

  • Infertility (male and female)

  • Lupus

  • Mental health disorders

Natural Ways to Support Glutathione Levels

Certain foods and nutrients can help raise glutathione levels in the blood:

Animal protein (cysteine-rich): Supports glutathione synthesis, though poor protein digestion may inhibit the process.

Omega-3 fatty acids: Reduce inflammatory processes and oxidative stress, preserving glutathione reserves.

Vitamin E: Works synergistically with Omega-3 to lower oxidative stress.

Alpha-lipoic acid: A direct precursor to glutathione, found in spinach, broccoli, yams, potatoes, brewer’s yeast, tomatoes, Brussels sprouts, carrots, beets, and rice bran. Red meats, especially organ meats, are also excellent sources.

Riboflavin (Vitamin B2): Found in milk, eggs, salmon, beef, spinach, asparagus, and broccoli.

Vitamin B5: Present in liver, kidney, yeast, egg yolks, broccoli, fish, shellfish, poultry, dairy, mushrooms, avocado, and sweet potatoes.

Vitamin C: Clinical studies show that 500–1000 mg/day can increase glutathione levels by up to 18%, directly supporting immune function.

Green tea: Both infusions and capsule supplements have demonstrated an increase in plasma glutathione and antioxidant capacity.

Cruciferous vegetables: Arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, kale, radishes, turnips, and watercress all stimulate glutathione activity.

Why Glutathione Matters Now

Whether due to genetic factors affecting glutathione production or increased physiological demand caused by environmental toxins, optimal glutathione levels are essential. They must be supported through daily diet and, when necessary, supplementation.

Recent research suggests that liposomal glutathione offers superior bioavailability, bypassing breakdown during digestion and significantly improving systemic levels in the body.

Carolina Lozano
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