Glutathione has antioxidant and detoxifying effects. It prevents the destruction of cells due to the consumption of superoxide and spoiled polyunsaturated fat. The most glutathione-rich foods are fresh frozen fruits and vegetables. The process of cooking and heat treatment can damage glutathione. Analysis shows that frozen fresh fruits and vegetables are eight times more glutathione than canned fruits and vegetables. Glutathione is lost in cooked, ground and juiced foods. For example, 75 mg of glutathione is contained per 100 grams of raw carrots. But the cooked carrots contain only 35 mg, while the canned carrots do not contain glutathione at all; the raw tomato juice contains 169 mg of glutathione per 100 g, and the canned contains only 27 mg; Fresh spinach contains 166 mg, boiled spinach contains 108 mg, and canned spinach contains only 27 mg.
Cruciferous vegetables, such as cabbage, broccoli, and broccoli, contain many ingredients that make the cells saturated with antioxidant glutathione. Scientists at the University of Illinois, Wolin and Jeffrey, discovered a substance that effectively increases the level of glutathione
. It is called CHB (cyanohydroxybutene) and is found in the vegetables of the cruciferous family. When the rats ate CHB (equivalent to one person eating a pound of soup), the glutathione content in pancreatic cells was doubled within 4 days, and the glutathione content in hepatocytes was doubled within 3 days. In addition, cruciferous plants also contain sulforaphane and iberin. These are two other chemicals that promote the production of glutathione in the body. At the same time, the broccoli contains a large amount of pre-formed glutathione.
Glutathione-rich fruits and vegetables: avocado, watermelon, boiled fresh asparagus, grapefruit, pumpkin, boiled potatoes, frozen strawberries, raw tomatoes, oranges, boiled fresh broccoli, boiled fresh stalks, raw peach (peeling), boil fresh onions, raw carrots, raw spinach. The glutathione content decreased in turn.