The molecular activation process greatly improves the biological activity and biochemical reactivity of all antioxidant molecules.This activation method, discovered in the CSIC (Higher Council for Scientific Research). The largest public research body in Spain. It has been much more effective when applied to a much wider spectrum of molecules, both water soluble and fat soluble. And also to improve some parameters of the procedure.
We know the response to this activation of innumerable antioxidants of all kinds. But we still ignore the mechanism of assimilation and accumulation of electrons that causes such a considerable increase in its antioxidant capacity. And also the mechanism by which the accumulated electrons are able to reduce the free radicals of the oxidizing molecules.
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Related to the mentioned mechanism. We have observed an increase in synergism among some antioxidants used that sometimes increase their overall antioxidant capacity by a high percentage.
Many factors can influence the activation of all antioxidants.
Among the most important chemical factors are:
Molecular structure, active functional groups, specific antioxidant catalysts. Molecular weight, pH, carbon double bonds, solubility coefficient, etc. As well as the antioxidant capacity of each molecule.
Among the physical factors that most influence:
The most important are the time and intensity of molecular activation.
Not all antioxidants require the same activation time to reach their maximum antioxidant capacity. Its optimization being the most important parameter for controlling the highest performance.
Once the most favorable time has been reached for its greater antioxidant capacity. It is very important to suspend the activation because from this maximum peak a soft or rapid loss of its antioxidant capacity is usually initiated. This area after the optimal activation time implies oxidation. Therefore, it is necessary to fix the most adequate time in each specific case with great accuracy.
When it is a mixture of two or more antioxidants, the optimal activation time is calculated previously for each preparation. Keeping this parameter always fixed.
Read also: Influence of Molecular Activation
The analytical assessment of antioxidant capacity
It is carried out using the Somogyi-Nelson reagent for the determination of reducing substances. Reagents that are capable of assessing with mathematical precision the exact amount of cupric ions that are reduced to cuprous ions. To homogenize these analytical calculations, work with a fixed concentration of 1 mg / ml of the antioxidant or mixture of antioxidants that we want to assess.
Some antioxidants as certain natural flavonoids. When activated, they can increase their antioxidant capacity by 618.64% (7,186 times greater than without activating). Because synergistic effects with certain antioxidants also increase.
On some occasions, certain specific catalytic complexes may also favor activation reactions.
To better understand the importance of activation we can give the example of liquid VIUSID than without activating. In its beginnings it had an antioxidant capacity of 1,100 points and when activated, it rose to the following values: 1,225, 1,320 and 3,300. With a percentage increase of 200%. Subsequently, in 2004, we achieved an antioxidant capacity in the aforementioned liquid VIUSID of 9,600 (7,836 times greater than in its origin without activating).
These results demonstrate that activation is essential and necessary to achieve the greatest biological activity. And therefore the greatest effectiveness in the treatment of diseases that directly or indirectly produce free radicals.