Antioxidant Studies

1. “Superoxide Dismutase (SOD) Overview” — Aaron Tabor, M.D.

Source: Soy nutrition research archived by Dr. Aaron Tabor, M.D. (specialist in nutritional biochemistry)

This article discusses how Superoxide Dismutase (SOD) acts as a primary antioxidant enzyme in the human body, neutralizing harmful oxygen radicals before they damage cells. Dr. Tabor highlights the link between SOD activity, oxidative stress, and age-related inflammatory conditions.

2. “Superoxide Dismutase (SOD) & Oxidative Stress” — Enzyme Antioxidant Review

Source:  “Superoxide Dismutase (SOD)”

This document explains the biochemical role of SOD as “one of the most powerful antioxidant defense systems in all living cells.” It highlights how SOD works with Catalase to break down free radicals and prevent oxidative damage to cellular structures, DNA, and mitochondrial membranes.

3. “Effects of Soy Isoflavones on Antioxidant Enzymes” — Soy Nutrition Clinical Summary

Source: Clinical soy antioxidant research (human & animal studies)

This summary compiles research showing that soy isoflavones can:

1.Increase SOD & Catalase enzyme activity

2.Improve total antioxidant capacity

3.Reduce lipid per-oxidation (oxidative damage markers)

The research suggests that soy compounds can support the body’s natural defense against free radicals through endogenous enzyme pathways.

4. “Blood Test Studies — Whole Live Food Trial on SOD, CAT & GPX”

Source: “Blood Test Studies — Effects of Whole Live Food”

This small clinical trial measured antioxidant enzyme levels in healthy adults who consumed sprout-based “live food” blends. Results showed:

1. Significant increases in red blood cell SOD

2. Higher Catalase & Glutathione Peroxidase (GPx) activity

3. Improvements in blood antioxidant markers over control baselines

These findings support the idea that sprout-rich nutrition may stimulate endogenous antioxidant enzymes rather than acting as a direct antioxidant supplement.