The Role Enzymes Play to Control Free radicals
The DNA in our body produces the enzymes that we need. They act as catalysts in the chemical reactions that fuel the body. Glutathione peroxidase, superoxide dimutase and catalase are 3 enzymes in the body that function as free radical scavengers.
Before free radicals can damage cells, glutathione peroxidase deactivates free radicals. For example glutathione reduces hydrogen-peroxide-free-radical, to water. The free radicals could have transformed into more dangerous hydroxyl radical, if it was not converted into water. Glutathione is the primary constituent, of antioxidant defense in the blood cells, heart, liver and lungs.
Catalese Antibody and Hydrogen Peroxide
The creation of free radicals is stopped by the combined functions of catalase and superoxide dimutase. Superoxide dimutase converts superoxide radicals to Hydrogen peroxide and thereby breaks the free radical chain reaction. And then hydrogen peroxide is reduced to hydrogen and water by catalase enzyme. The superoxide radical is completely defeated in this manner. These enzymes are also dependent on minerals like copper and zinc for their operation.
Food Sources of Catalese Enzymes
Live food is the best source of catalase and superoxide dimutase. Clover, lentils, radishes and sunflower seeds are the superior food sources of catalese enzymes.
You may also want to read about: Lipids, Beta Carotene
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Catalase is produced by pretty much every cell in your body, as well as the cells of every aerobically respiring organism on the planet (animals, plants and microbes). It’s most concentrated in the liver.
It speeds up the breakdown of hydrogen peroxide to water and oxygen.
Hydrogen peroxide is toxic and is produced as a byproduct of metabolic reactions in the body. We know it around the house as bleach.