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Furthermore, under physiological conditions, defence against the harmful effects of oxidants is achieved by maintaining a balance between oxidants and antioxidants

Overall, these effects may contribute to maintaining food quality during storage and extending product shelf life by reducing oxidation-driven spoilage processes [123]

Take 1 serving 30 minutes prior to your workout

[20] [7] This conversion is illustrated by the reduction of peroxides (via the sulfenate as an intermediate): GSH + R 2 O 2 GSOR + ROH GSOR + GSH GSSG + ROH Net reaction: 2 GSH + R 2 O 2 GSSG + 2 ROH (R = H, alkyl) and with free radicals, forming glutathionyl radicals (GS ) that may dimerize to disulfide: GSH + R RH + GS 1/2 GSSG Thiyl radicals (such as glutathionyl radicals) are themselves oxidizing species in biology, with a single-electron reduction potential sufficient for oxidation of nucleic acids, proteins and polyunsaturated lipids