Non-phenolic antioxidants are a class of antioxidants that don't contain the compound phenol, which is an organic compound that is also known as carbolic acid. Phenolic antioxidants, on the other hand, contain phenol. Non-phenolic antioxidants have been shown to be aggressive scavengers of free radicals. Free radicals are known to cause cell damage in the human body that can lead to aging and diseases like cancer, heart disease and other illnesses. Eating foods rich in non-phenolic antioxidants can help neutralize the effects of oxidative stress caused by free radical damage. One non-phenolic antixoidant, glutathione, has recently received much scientific scrutiny and media attention for its prowess at fighting oxidative stress. Although glutathione is manufactured in the body, it is made from glutathione peroxidase, which is present in foods.
Honey
Honey contains both phenolic and non-phenolic antioxidants; how much of each depends mostly on the source of the honey. Honey bees collect pollen from different floral plants to make their honey. Honey that is darker in color --- such as honey from buckwheat --- may be higher in antioxidants than lighter-colored honeys like clover honey. Dark honey has an ORAC rating -- a measure of an antioxidant's capacity to absorb free radicals -- similar to that of many fruits and vegetables.
Meat and Eggs
Foods that are high in sulfuric amino acids are good sources of glutathione peroxidase. Freshly prepared meats are sources of glutathione peroxidase, as are egg yolks. The meats that have the highest level of glutathione peroxidase are those that are minimally cooked and processed. If you are eating meat for glutathione, cook it to the lowest possible temperature necessary to assure food safety. For steaks this is rare to medium-rare. Fresh and frozen meats have the highest levels of glutathione peroxidase; other processing, preservation and cooking methods cause significant loss of the nutrient. Cooking meats to higher temperatures appears to progressively destroy their available glutathione.
Fruits and Vegetables
Fresh, raw fruits and vegetables contain differing levels of glutathione peroxidase, and the amount may vary depending on the plant's stage of growth. In general, asparagus has been shown to have the highest levels of this non-phenolic antioxidant precursor. Other foods high in glutathione peroxidase include avocados, spinach, tomatoes, apples, carrots, grapefruit and purslane. Cooking the vegetables will remove most of the glutathione peroxidase, and processing of fruits and vegetables also causes significant loss of the compound necessary to make the antioxidant.
References
- "Journal of Pharmacy and Pharmacology": Non-Phenolic Radical-Trapping Antioxidants; Mario C. Foti, Riccardo Amorati; January 2010
- Honey Technical Information: Honey and Antioxidants
- "Nutrition and Cancer": Glutathione in foods Listed in the National Cancer Institute's Health Habits and History Food Frequency Questionnaire; Jones DP, Coates RJ, Flagg EW, Eley JW, Block G, Greenberg RS, Gunter EW, Jackson B; 1992
- Nutrition Advisor: Dietary Sources of Glutathione
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