You will notice browning whenever a fruit is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzymes and other chemicals inside. The reaction can be slowed or prevented by certain preservative chemicals (like sulfur dioxide). Using cutlery that has some corrosion (common with lower quality steel knives) can increase the rate and amount of the browning by making more iron salts available for the reaction.

In the same way, the oxidants in the cell are free radicals, unstable molecules that damage cells throughout the body by oxidation. To control or limit oxidation in the cell, vital parts like the nucleus are protected by numerous anti-oxidants such as glutathione peroxidase (GPx). Similarly, toxic metals in the cell such as excess iron increase oxidant damage.

This recently published paper highlights the connection between aging and oxidation. Increasing endogenous antioxidant capacity by exercise or other means prevents or delays frailty and promotes healthy aging.…/artic…/pii/S0891584919311633

Another study showed that exposure to ASEA Redox Supplement at any concentration invoked a significant antioxidant increase. They note this occurred without invoking an inflammatory response which apparently is very rare.

So don’t be a rotten apple! To the individual who believes that how you look, act and feel should not be limited by age, ASEA is the world’s first and only stable and bioactive solution that slows aging at the cellular level through the power of Redox Signaling, allowing you to live younger longer.

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