Author
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Lukaski, Henry |
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Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 2/1/2004 Publication Date: 6/1/2004 Citation: Lukaski, H.C. 2004. Lipoic Acid. In: Wolinsky, I., Driskell, J.A., editors. Nutritional Ergogenic Aids. Boca Raton, FL:CRC Press. p.411-429. Interpretive Summary: Chemical components of foods continue to receive acclaim in the lay press as possible protectors against chronic diseases. One general group of food constituents is called antioxidants because they act to decrease the adverse effects of highly reactive oxygen species produced in the mitochondrion as a result of using oxygen to produce energy. Established antioxidants include nutrients such as vitamin E and vitamin C as well as the selenium-containing enzyme, glutathione peroxidase. Lipoic acid, another compound found in foods derived from plant and animal sources, also has antioxidant properties. A key feature of lipoic acid is that it exerts biological activity in either its oxidized or reduced form. Thus, it has the capacity to maintain the antioxidant functions of the established antioxidant compounds. Studies in animals and humans demonstrate that lipoic acid enhances glucose utilization in animal models of diabetes at rest and during exercise. Clinical trials of diabetic humans also provide encouraging evidence that supplemental lipoic acid may ameliorate adverse symptoms of diabetes including cataract formation and pain in the extremities. It remains to be shown that adequate intakes of lipoic acid can be obtained with proper selection of foods to reduce the development of diabetes and alleviate symptoms of progressive damage to the eyes and peripheral nerves in humans with long-standing diabetes. Technical Abstract: Chemical components of foods continue to receive acclaim in the lay press as possible protectors against chronic diseases. One general group of food constituents is called antioxidants because they act to decrease the adverse effects of highly reactive oxygen species produced in the mitochondrion as a result of using oxygen to produce energy. Established antioxidants include nutrients such as vitamin E and vitamin C as well as the selenium-containing enzyme, glutathione peroxidase. Lipoic acid, another compound found in foods derived from plant and animal sources, also has antioxidant properties. A key feature of lipoic acid is that it exerts biological activity in either its oxidized or reduced form. Thus, it has the capacity to maintain the antioxidant functions of the established antioxidant compounds. Studies in animals and humans demonstrate that lipoic acid enhances glucose utilization in animal models of diabetes at rest and during exercise. Clinical trials of diabetic humans also provide encouraging evidence that supplemental lipoic acid may ameliorate adverse symptoms of diabetes including cataract formation and pain in the extremities. It remains to be shown that adequate intakes of lipoic acid can be obtained with proper selection of foods to reduce the development of diabetes and alleviate symptoms of progressive damage to the eyes and peripheral nerves in humans with long-standing diabetes. |
