SOD – Boosting the Body’s Primary Antioxidant Defense By Dale Kiefer

LE Magazine, June 2006

Until recently, attempts to supplement with oral preparation of pure SOD enzyme proved disappointing, since the SOD protein molecules is easily deactivated by harsh acids and enzymes contained in the digestive tract. Scientists have conquered these challenges by creating bioavailable forms of SOD using natural plant extracts.

Formulating Bioavailable SOD

SOD is a large molecule (>30000) that, when orally consumed, is not readily absorbed by the body. However, technological advances have enabled scientists to bond SOD (extracted from few types of natural plant or grains that naturally produce high levels of the enzyme) to a biopolymer extracted from ordinary wheat.

Studies have shown that the wheat component, known as gliadin, protects the fragile SOD molecule to enter the bloodstream intact to sites where their action is required to neutralize excess free radicals and prevent lipid peroxidation.