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Glutathione (GSH) is a tripeptide compound composed of glutamic acid, cysteine and glycine, which is widely present in animal and plant cells. It has a wide range of applications in the field of food and health, mainly in anti-oxidation, disease prevention, food preservation and improvement of food quality.
Glutathione is one of the most important antioxidants in cells, which can effectively remove free radicals and maintain the redox balance of cells. It reduces the damage of oxidative stress to cells by reacting with reactive oxygen species (ROS) and reducing them to harmless substances. Oxidative stress is closely related to the occurrence and development of many chronic diseases, such as cardiovascular disease, cancer, diabetes, neurodegenerative diseases, etc. Studies have shown that the level of glutathione is negatively correlated with the risk of these diseases.
For example, in patients with Parkinson's disease and Alzheimer's disease, the ratio of reduced glutathione (GSH) to oxidized glutathione (GSSG) is significantly reduced, indicating that the antioxidant function of glutathione is impaired, which may make nerve cells more susceptible to oxidative damage. Therefore, supplementing glutathione or consuming glutathione-rich foods through diet can help enhance the body's antioxidant capacity and prevent and alleviate these chronic diseases.
During food processing and storage, oxidation reactions often lead to a decline in food quality, such as flavor deterioration, color change, reduced nutritional value, and shortened shelf life. Glutathione, as a natural antioxidant, can be added to food to delay the oxidation process, thereby extending the shelf life of food.
For example, adding glutathione to oily foods can effectively inhibit the oxidative rancidity of oils and maintain the taste and flavor of food. In addition, glutathione can also synergize with other antioxidants to further improve the antioxidant effect of food. In some processed foods, the addition of glutathione can not only prevent food from oxidative deterioration, but also improve the color and texture of food and enhance the overall quality of food.
The application of glutathione in food is not limited to preservation, it can also have a positive impact on the quality of food. For example, in the process of bread making, glutathione can replace part of the yeast, make the dough softer, and improve the texture and taste of the bread. Studies have shown that dough treated with glutathione exhibits better gas retention and elasticity during fermentation, and the bread produced is larger in volume and more delicate in texture.
In addition, in winemaking, the addition of glutathione can affect the aroma and flavor of wine. It can react with sulfides in wine to reduce the generation of bad odors, and it can also protect phenolic compounds in wine from oxidation, thereby maintaining the color and flavor stability of wine. In other foods such as meat, dairy products, etc., glutathione also has the potential to be used to improve the texture, color and taste of products and enhance the overall quality of food.
Glutathione is mainly found in fresh fruits, vegetables, and some animal tissues. For example, fruits such as strawberries, lemons, avocados, tomatoes, and vegetables such as broccoli, green peppers, and spinach contain high levels of glutathione. However, because glutathione is easily destroyed during food processing and cooking, the amount of glutathione ingested through daily diet may be limited.
In order to meet the body's demand for glutathione, in addition to increasing the intake of glutathione-rich foods, it can also be supplemented in the form of supplements. At present, there are many forms of glutathione supplements on the market, including oral liquid, capsules, tablets, etc.
With the increasing attention to health and the continuous development of food processing technology, the application of glutathione will be increasingly valued. Future research will further explore the mechanism of action of glutathione in human health and food science, and develop more efficient and safer glutathione supplements and food application methods.
[1] Al-Temimi A A, Al-Mossawi A E B, Al-Hilifi S A, et al. Glutathione for food and health applications with emphasis on extraction, identification, and quantification methods: a review[J]. Metabolites, 2023, 13(4): 465.
*Special note - This article is for informational purposes only and cannot replace a doctor's treatment diagnosis and advice. It should not be regarded as a recommendation or proof of efficacy of the medical products involved. If it involves disease diagnosis, treatment, and rehabilitation, please be sure to go to a professional medical institution to seek professional advice.
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