Vitamin N (Alpha Lipoic Acid)
The main effect that lipoic acid has is an antioxidant, which is to protect cellular structures from the effects of free radicals. That is why lipoic acid has an anti-cancer effect, in addition, scientists note that oxidative processes, negatively affecting skin cells, cause its aging, and this vitamin helps to reduce this. In addition to the tasks described above, vitamin N also copes with a number of functions: Lowering the level of cholesterol in the blood. Improving insulin metabolism. Pain-relieving and anti-inflammatory activity. Stimulation of oxygen consumption by brain cells. Strengthening the immune and nervous systems. Removal of salts of heavy metals. Reduces blood sugar and ammonia levels. Prevents the development of atherosclerosis.
Deficit
Prolonged lack of vitamin N causes serious health problems. First of all, the nervous system suffers. Convulsions, dizziness, polyneuritis appear. Another consequence is a violation of the liver. The next stage of the disease is hepatitis and the pathological degeneration of healthy organ cells into adipose tissue, the formation of bile is malfunctioning. A deficiency of lipoic acid also affects the vessels. And for an unbalanced diet, you will have to pay with the development of atherosclerosis.
Excess
Determining an overdose of lipoic acid is a little easier than its lack in the body. Symptoms traditional for hypervitaminosis: increased acidity of the stomach, heartburn, pain in the stomach, diarrhea, skin allergies: urticaria, itching, inflammation.
Sources of Vitamin N (Alpha Lipoic Acid)
Leading foods containing the most vitamin N: organ meats (heart, kidneys, liver), red meat (beef, lamb, turkey), dairy products (milk, sour cream, cream, cottage cheese, kefir), eggs, yeast, mushrooms, leafy vegetables (spinach, cabbage), legumes, rice, wheat groats, fruits.
Best sources % of daily norm per 100g of product
Interesting!
At the end of the 30s. In the last century, scientists have discovered bacteria in potatoes that have antioxidant properties. In 1948, lipoic acid was discovered. However, only a few years later, starting in 1953, after its content was detected in yeast, it began to be actively synthesized.