Search results for glutathione

Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.

“When cruciferous plants are crushed or damaged by insect attack or human consumption, the myrosinases hydrolyze the glucosinolates to yield a variety of degradation products, including isothiocyanate compounds.”

Dr. Eric M. Verdin discusses the roles of the ketogenic diet, beta-hydroxybutyrate, HDAC inhibitors, NAD+, and more in the context of aging.

“A growing body of evidence, however, suggests that a ketogenic diet, which is low in carbohydrates and rich in protein, fiber, and healthy fats, contributes to overall health and may be beneficial in preventing many chronic diseases, including Alzheimer's disease.”

“A large dose-response meta-analysis of prospective studies found that greater non-occupational physical activity was associated with lower risks of total cancer and several site-specific cancers, with meaningful benefits appearing below current guideline levels.”

“Dr. Patrick also revises an earlier concern about acrylamide: although roasting can form it, the human evidence she reviews does not show that ordinary coffee intake raises cancer risk, and the overall epidemiology points in the opposite direction for several cancers.”

“Sulforaphane targets certain tissues, such as the prostate, breast, and bladder, where it exerts pharmacological effects that provide protection against cancer. In particular, sulforaphane promotes the activity of Nrf2, a transcription factor that regulates the expression of more than 200 cytoprotective enzymes.”

“Sulforaphane switches on mechanisms that protect against cancer and other environmental insults. Sulforaphane is produced when the plants' cells are damaged by chewin or chopping and some culinary "hacks" favor its production.”

“In a separate analysis of seven intervention trials involving people with type 2 diabetes, HbA1c fell by about 0.71 percentage points, total cholesterol by 23 mg/dL, and LDL cholesterol by 22 mg/dL.”

Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.