RANCID LET DOMINOES

Rancid Let Dominoes

Antioxidants and Aging

          Currently, there is no absolute clinical evidence that consuming more antioxidants will prolong the lifespan of humans (1). The reason for this may partly be that many people did not start taking antioxidant supplements until the late 1960’s. Many studies follow antioxidant users for about 5-20 years, which may or may not be enough time to see any significant addition to their lifespan. It can also be hard to separate the effects of antioxidant supplements from the intake of antioxidants naturally found in fruits and vegetables. However, although there is no clear-cut evidence for antioxidants prolonging lifespan in humans, there is much indirect evidence that the above is true.

          For example, antioxidants given to mice that were pregnant had offspring who aged slower relative to control mice (2). Antioxidant defenses in humans begin to decline significantly around age 28 (3). This means that genetically, the body is not as responsive to oxidative damage as it was when it was younger. The aging body needs additional help in combating oxidation. Of particular importance is the brain. Fifty percent of the brain is fat (lipid), and fats are susceptible to lipid peroxidation (lipid damage by oxidants) (4). Many elderly people have deficiencies of multiple nutrients (5), which is an additional reason for them to supplement with antioxidants. Aging may be inevitable, but loss of brain function is not. According to neuroscientist B.T. Hyman, neuronal (brain cell) loss is not associated with normal aging (6). In fact, only about ten percent of brain mass on average is lost between the ages of twenty and seventy (7).

          What exactly is oxidation, and why is it harmful? To answer this question, let’s look at another example of prolonging lifespan in an animal model. When animals are fed less food (known as caloric restriction), they tend to live significantly longer (8). Could it be that more food intake is causing more oxidation (damage) inside the body, leading eventually to disease? The above question forms an important part of the free radical theory of aging.

          Free radicals are molecules that have an unpaired electron, and desperately want to pair this lone electron up again with another to stabilize the molecule. This results in the free radical molecule oxidizing other molecules in order to steal an electron from them. The electron-donating molecule is now damaged and unstable itself. In fat molecules, this is especially damaging, because the free-radical oxidation can turn into a domino effect, with several dozen fat molecules becoming damaged from the presence of one free radical. Free radicals can be generated in a variety of ways, including: smoke, natural and man-made radiation, pesticide exposure, ultraviolet light exposure, and air pollution (9).

          Fortunately, the body has several methods of regenerating antioxidants, but these come from a reserve of antioxidants themselves, which may become depleted with continual oxidative stress. After this point, tissue damage and aging accelerates. The above phenomenon is why someone needs to supplement with antioxidants, along with getting adequate protein intake, since protein makes the important antioxidant glutathione. Along with antioxidant supplementation, there is another concept that is correlated with longevity: caloric restriction. It has been proven that caloric restriction reduces oxidation of cellular protein and DNA (10). So, there is a correlation between lower oxidation and longevity, but there is an important concept to think about: correlation does not equal causation. The real causes for longevity are many, including genetics, avoidance of accidents, living in a healthy and peaceful environment, ability to deal with stress, etc. The extent that caloric restriction contributes to longevity has still not been determined.

          The four main antioxidants in the body are vitamins A (beta-carotene is converted to vitamin A), C and E, along with the protein-derived glutathione. There is evidence that antioxidant supplementation is needed. A Danish study found that a deficiency in the antioxidant beta-carotene resulted in an almost 2-fold higher rate of neurological and cognitive problems (11). Similarly, a Swiss study found that higher beta-carotene and vitamin C levels correlated with better scores on memory and vocabulary tests (12).

          It has been shown that elderly patients in a study that took vitamin E supplements had a 34% lower mortality (death) rate (13). However, a recent analysis of past vitamin E supplementation studies showed no lower death rate; in fact it showed a slightly higher death rate (14). The possible reasons for why this result occurred are many. First, vitamin E is a somewhat fragile antioxidant. A vitamin E capsule will go rancid if left out of its bottle at room temperature for a few days. Even within its bottle, vitamin E may still lose potency at room temperature several months after opening the bottle. I recommend to everyone that they always keep vitamin E bottles in the refrigerator, whether they are opened or not. Second, vitamin E is one of the first antioxidants to “sacrifice” itself against an oxidative free radical. As mentioned earlier, this means that the vitamin E is now oxidized itself. If there is not a regeneration of vitamin E (most often by vitamin C) back to its antioxidant form, it can unfortunately act as a pro-oxidant and possibly damage other molecules.

         Third, vitamin E thins the blood. If a person is also taking aspirin or a prescription blood thinner such as Coumadin along with the vitamin E, they could end up having bleeding problems. Fourth, vitamin E comes in four major forms, but most capsules only have the alpha-tocopherol form. This may be detrimental to use as a supplement, since the body needs all forms of vitamin E; the non-supplemented tocopherols may find it hard to compete for absorption with the supplemented alpha-tocopherol. The vitamin E death rate analysis found that only supplementation of 400 IU/day or greater increased the death rate. 200 IU/day did not increase or decrease the death rate significantly. Until this new result for vitamin E is sorted out, do not supplement with more than 200 IU/day of mixed-tocopherol vitamin E unless otherwise directed by your doctor.

 

References:

1.  Gutteridge, J., & Halliwell, B. Antioxidants in Nutrition, Health, and Disease. Oxford,  England: Oxford University Press, 1996, p. 111.

2. Carper, J. Your Miracle Brain. New York, NY: HarperCollins Publishers, 2000, p. 22.

3.  Carper, J. Your Miracle Brain. New York, NY: HarperCollins Publishers, 2000, p. 22.

4.  Carper, J. Your Miracle Brain. New York, NY: HarperCollins Publishers, 2000, p. 143.

5.  Reavley, N. The New Encyclopedia of Vitamins, Minerals, Supplements, and Herbs. New York, NY: M. Evan & Co., 1998, p. 454.

6.  Hyman, BT. Neuronal loss in Alzheimer’s disease. Aging Clin Exp Res, 1998, 10(2): 156.

7.  Carper, J. Your Miracle Brain. New York, NY: HarperCollins Publishers, 2000, p. 15.

8.  Kotulak, R.; Gormer, P. Aging on Hold---Secrets of Living Younger Longer (Chapter 5 by R. Walford).
Tribune Publishing, USA, 1992, p. 51-73.

9.  Reavley, N. The New Encyclopedia of Vitamins, Minerals, Supplements, and Herbs,. New York, NY: M. Evan & Co., 1998, p 418.

10.  Smythies, J. Every Person’s Guide to Antioxidants, p. 73. Piscataway, NJ: Rutgers University Press, 1998, p. 73.

11. Jama, JW; et. al. Dietary Antioxidants and Cognitive Function in a Population-Based sample of older persons.
AM J Epidemiol, 1996 Aug, 144:3, 275-80.

12.  Perrig, WJ; Perrig, P; Stahelin, HB. The relation between antioxidants and memory performance in the old and very old.
J AM Geriatr Soc, 1997 Jun,   45: 6, 718-24.

13.  Losonczy, KG; Harris, TB; Havlik, RJ. Vitamin E and vitamin C supplement use and risk of all-cause and coronary heart disease
mortality in older persons: the established populations for epidemiologic studies of the elderly. AM J Clin Nutr, 1996 Aug, 64: 2, 190-6.

14.  Miller, E.R., et. al. Meta-Analysis: High-Dosage Vitamin E Supplementation May  Increase All-Cause Mortality.
Ann Intern Med, 2005 Jan, 142(1): 37.

About the Author

Dr. Jensen is both a consultant and author in the BioMedical and Nutrition fields. He has previously written a book on both topics, The Failures of American Medicine, published in 2002. Dr. Jensen has also written a doctoral dissertation on how Vitamin C can reduce stress and allergies via its antihistamine effect. He has worked in a broad range of BioMedical fields, such as gene regulation, cancer research, and HIV vaccine development. However, Dr. Jensen eventually decided that helping people more directly would be more rewarding for everyone involved. He has since helped clients with dozens of different ailments. Dr. Jensen is a practitioner in the field of Metabolic Typing, which characterizes different biochemistries among people based on certain physical and behavioral traits they have.

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