MOLECULAR ACTIVATION
OF ANTIOXIDANTS
•
The procedure of MOLECULAR ACTIVATION considerably improves
the biological activity and biochemical reactivity of all
antioxidant molecules.
• This method of ACTIVATION is much more effective when applied to a
wider spectrum of molecules, both hydrosoluble and liposoluble, and also when
certain parameters of the procedure have improved.
• We know the answer to this ACTIVATION of numerous antioxidants of
all types, but we still do not know the mechanism for assimilating and accumulating
the electrons which originate so great an increase in their ANTIOXIDANT CAPACITY.
Neither do we know the mechanism by which the accumulated electrons are capable
of reducing the free radicals of oxidant molecules.
• In relation to the mechanism in question, we have observed an increase
in synergism between certain antioxidants used which sometimes manage to considerably
increase their overall antioxidant capacity.
• Many factors can influence the ACTIVATION of all antioxidants.
Amongst the most important chemical factors are: the molecular structure,
the active functional groups, specific antioxidant catalysers, the molecular
weight, the pH, the double carbon links, their solubility coefficient... as
well as the antioxidant capacity of each molecule.
• Amongst the most influential physical factors the most important
is the time and the intensity of the molecular activation.
• Not all antioxidants require the same activation time to reach their
maximum antioxidant capacity; their optimisation is the most important parameter
for the control of greater performance. Once the most favourable time for
their greater antioxidant capacity is reached, it is very important to suspend
the activation because, at this maximum peak, a slight or rapid loss of their
antioxidant capacity can occur. This zone just after the optimum time of activation
involves oxidation, so it is essential to fix the most appropriate time precisely
in each concrete case.
• When two or more antioxidants are mixed, the optimal time of activation
should be previously calculated for each preparation, always maintaining this
same parameter.
• The analytic evaluation of the antioxidant capacity is done
by the Somogyi-Nelson reagent for determining the reducer substances,
capable of evaluating with mathematical precision the exact quantity of cupric
ions which are reduced to cuprous ions. To unify these analytic calculations
a fixed concentrate of 1mg/ml of antioxidant, or the mixture of antioxidants
we wish to evaluate, is used.
• Certain antioxidants, such as some natural flavonoids, when
activated, can increase their antioxidant capacity by 618.64% (7.186 times
more than without activation) because the synergic effects are also
increased with certain antioxidants; however, other reducer molecules do not
surpass 50% antioxidant increase.
• On some occasions certain specific catalytic complexes
can also favour activation reactions.
• To better understand the importance of activation we can give the
example of liquid VIUSID which, without being activated,
initially had an antioxidant capacity of 1.100 points and,
when activated, began to rise to the following values: 1.225, 1.320
and 3.300 with a proportional increase of 200%.
Later on in the year 2004 we managed to reach an antioxidant capacity in this
liquid VIUSID of 9.600 (7.836 times more than in its original unactivated
state).
• These results show that ACTIVATION is essential and necessary to obtain
the greatest biological activity and, consequently, a greater
effectiveness in the treatment of illnesses which directly, or indirectly,
produce free radicals.
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CLINICAL STUDIES IN RABBIT CORNEA
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