Functional Food Base Glutathione

Glutathione is widely distributed in the body and plays a direct or indirect role in many important biological phenomena, such as protein and DNA synthesis, material transport, enzyme activity, metabolism and cell protection. It is a prosthetic group for many enzymatic reactions. It can be used as an antioxidant to protect the sulfhydryl group of biomolecular proteins, remove excess free radicals in the body, participate in the tricarboxylic acid cycle and sugar metabolism in the body, and has the functions of detoxification, anti-aging, prevention of diabetes and cancer, and elimination of fatigue, etc. Excessive free radicals generated during the body's metabolism can damage biofilms, invade macromolecules, promote body aging, and induce diseases such as tumors and arteriosclerosis.

Glutathione is a free radical scavenger in the body, it can interact with many free radicals (such as alkyl radicals, peroxy radicals, semiquinone radicals, etc.), and it is also a substrate of glutathione reductase, It can be conjugated with peroxidase to remove hydrogen peroxide and lipid peroxidation in the body and resist the peroxidative damage of cell lipids, thereby preventing cancer, arteriosclerosis and delaying aging. It can prevent the hydrogen peroxide of hemoglobin, protect the active sulfhydryl group, prevent hemolysis, reduce the loss of methemoglobin, and ensure that the hemoglobin can continue to play the oxygen transport function.

1. The glutathione-rich stable yeast extract is used as the basic raw material for beverages. According to different objects and uses, it can be combined with various functional food bases or ingredients to formulate a variety of beverages suitable for different groups of people. Functional drinks.

2. When glutathione coexists with sodium L-glutamate, nucleic acid-based taste substances or their mixtures, it has a strong meat flavor.

3. Using the redox properties of glutathione, adding it to flour products can strengthen amino acids while reducing the effect. Adding glutathione to bread ingredients can shorten the kneading time in the manufacturing process. Add glutathione to yogurt and baby food for a stabilizing effect equivalent to vitamin C. Adding glutathione to canned fruit prevents pigmentation and thus acts to prevent fruit from browning.

4. With glutathione as the functional active factor, it can also be made into other different types of functional foods, such as beverages, hobby goods (candy, etc.), dairy products, pasta foods, fermented foods and specially designed for some special groups (such as Oral health care products designed for pregnant women, infants and patients, etc.