Aging and premature mortality are caused, at least in part, by oxidative stress. This team of researchers from the Friedrich-Alexander University of Erlangen-Nuremberg (FAU- Germany) suggests that combined with "a little" zinc, certain foods such as chocolate, tea, coffee could be beneficial to health in reducing cellular aging. These scientists indeed reveal, in the journal Nature Chemistry, a new process of protection against oxidative stress via an organic molecule that only zinc can activate.
Zinc is a trace element that we need to stay healthy. Researchers show that zinc can protect against the superoxide responsible for oxidative stress when combined with a component found in foods such as wine, coffee, tea and chocolate.
Always these polyphenols: this component is a hydroquinone present in polyphenols, the plant substances responsible for smell and taste. Zinc activates hydroquinone groups, producing natural protection against superoxide, a by-product of human cellular respiration that damages the body's own biomolecules, for example proteins or lipids, as well as the human genome. Superoxide is believed to play a key role in the aging process and in a number of diseases such as inflammation, cancer or neurodegenerative diseases.
Hydroquinone alone is not capable of breaking down superoxide . However, if zinc and hydroquinone combine, a metal complex is created that mimics the enzyme superoxide dismutase, which protects the body from the degradation processes caused by oxidation and thus exerts an antioxidant effect. In this way, the superoxide can be metabolized and help prevent damage to the body.
Chocolate, coffee, tea and a pinch of zinc: unlike other metals which can also cause an antioxidant effect, but which, in excess, can also cause an increase in oxidative stress, zinc is not toxic, or much less , and better suited to new drugs or supplements with a reduced risk of side effects. Additionally, it may be possible to add zinc to foods containing hydroquinone to improve consumer health.
“ It is possible that wine, coffee, tea or chocolate will become available in the future with a zinc supplement. But beware, any alcohol content would destroy the positive effects of this association ”, underlines the main author, Ivana Ivanovi-Burmazovi, professor of organic chemistry.
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