Antioxidants May Help Prevent Flu

 By David Liu and editing by Rachel Stockton

Many people might think that vaccines are the only way they can prevent flu, such as the H1N1 virus. But University of Alabama researchers now suggest that antioxidants found in plant-based foods might actually hold the key in preventing the flu virus from damaging the lungs. 

Sadis Matalon and colleagues found that what damages our lungs when we have the flu is M2 protein, which attacks the cells that line the inner surfaces (epithelial cells) of the lungs.  Specifically this protein disrupts the cells' ability to remove liquid from inside of the lungs, setting the stage for other infections like pneumonia and other lung problems. 

"M2 protein increases steady-state concentrations of reactive oxygen intermediates that simulate PKC and decrease ENaCs by enhancing endocytosis and its subsequent destruction by the proteasome," Matalon and colleagues wrote in their report published in http://www.fasebj.org/cgi/content/abstract/23/11/3829. 

The researchers found cells pretreated with glutathione ester, which increases intracellular reduced thiol concentrations, or protein kinase inhibitors, prevented the damaging effects of M2 protein on epithelial sodium channels. 

Glutathione is an antioxidant that is available as a dietary supplement. This nutrient is not essential, as animals, plants, and even some bacteria can synthesize the compound.  Because of this, supplementation of glutathione may not be necessary when intake of sulfur rich foods is sufficient.

Sulfur-rich foods include onion, garlic, oats, corn, legumes, nuts, seeds, broccoli, cabbages, bok choy, mustard, watercress, sweet potatoes, and asparagus, among others. Meat eaters should consider eating red meats, eggs, whey protein, and dairy products.