Nutritionist says antioxidants imperative for exercisers

Sunday May 17 2009 (foodconsumer.org) -- “Oxidative stress” is the term medical professionals coined to describe the effect that free radicals and other environmental factors have on tissue throughout the body. Anti-oxidants reduce the harmful effects of oxidation, protecting the body from cancer and other physical ailments.

That’s why the results of a German study by the University of Jena in Germany have some scientists scratching their heads. The study focused on diabetics, and the impact of the anti-oxidants vitamins C and E, on insulin sensitivity. Those participating in the study were monitored 5 days a week for four weeks; before exercising, each person was given 1000 mgs of C and 400 IU of E. After exercising for 85 minutes, the participants were checked.

A puzzling discovery was made: the vitamins did not do what they were expected to do; in other words, they did not “mop up” oxygen molecules that can ultimately damage cells.

Researchers are surmising that the vitamins actually “short circuit” the body’s healthy, natural response to oxidative stress. They emphasize, however, that obtaining vitamins C and E through food does not seem to interfere with metabolizing glucose.

In response to the study, one nutritionist believes that consumers should not jump to conclusions. Dr. Rob Childs, a biochemist for a British consulting agency, told nutraingredients.com that it’s too early to make such a blanket statement regarding the study. He referred back to studies in the 1980s that clearly showed that vitamins C and E not only reduced muscle damage, they enhanced “both ventilator and exercise performance.” Additionally, it is not known how much muscle fatigue the participants in the German study experienced; the control conditions may or may not have mimicked “real life.”

While the controversy continues, one thing is certain: eating a plethora of fresh fruits and vegetables, rather than relying solely on supplements, may be the best way to shore up anti-oxidants for the free radical fight.

(By Rachel Stockton, and edited by Heather Kelley)