Peroxidase -- Plant enzyme that splits hydrogen peroxide into water and oxygen, only when there is a substance present to accept the oxygen (unlike catalase, which splits peroxide into water and gaseous oxygen). Contains haematin in the molecule, and blood itself has a peroxidase-like activity that is used in the benzidine test for blood. an enzyme which oxidizes lipid and other products to form an off-flavor in foods. It is particularly known to give a hay-like flavor to corn and greenbeans upon storage.
Oxidoreductase is found in Horseradish root, mango fruit, turnip radical
Meat and Eggs--Foods that are high in sulfuric amino acids are good sources of glutathione peroxidase. Freshly prepared meats are sources of glutathione peroxidase, as are egg yolks. The meats that have the highest level of glutathione peroxidase are those that are minimally cooked and processed. If you are eating meat for glutathione, cook it to the lowest possible temperature necessary to assure food safety. For steaks this is rare to medium-rare. Fresh and frozen meats have the highest levels of glutathione peroxidase; other processing, preservation and cooking methods cause significant loss of the nutrient. Cooking meats to higher temperatures appears to progressively destroy their available glutathione.
Fruits and Vegetables --Fresh, raw fruits and vegetables contain differing levels of glutathione peroxidase, and the amount may vary depending on the plant's stage of growth. In general, asparagus has been shown to have the highest levels of this non-phenolic antioxidant precursor. Other foods high in glutathione peroxidase include avocados, spinach, tomatoes, apples, carrots, grapefruit and purslane. Cooking the vegetables will remove most of the glutathione peroxidase, and processing of fruits and vegetables also causes significant loss of the compound necessary to make the antioxidant
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Peroxidase -- Plant enzyme that splits hydrogen peroxide into water and oxygen, only when there is a substance present to accept the oxygen (unlike catalase, which splits peroxide into water and gaseous oxygen). Contains haematin in the molecule, and blood itself has a peroxidase-like activity that is used in the benzidine test for blood. an enzyme which oxidizes lipid and other products to form an off-flavor in foods. It is particularly known to give a hay-like flavor to corn and greenbeans upon storage.
Oxidoreductase is found in Horseradish root, mango fruit, turnip radical
Meat and Eggs--Foods that are high in sulfuric amino acids are good sources of glutathione peroxidase. Freshly prepared meats are sources of glutathione peroxidase, as are egg yolks. The meats that have the highest level of glutathione peroxidase are those that are minimally cooked and processed. If you are eating meat for glutathione, cook it to the lowest possible temperature necessary to assure food safety. For steaks this is rare to medium-rare. Fresh and frozen meats have the highest levels of glutathione peroxidase; other processing, preservation and cooking methods cause significant loss of the nutrient. Cooking meats to higher temperatures appears to progressively destroy their available glutathione.
Fruits and Vegetables --Fresh, raw fruits and vegetables contain differing levels of glutathione peroxidase, and the amount may vary depending on the plant's stage of growth. In general, asparagus has been shown to have the highest levels of this non-phenolic antioxidant precursor. Other foods high in glutathione peroxidase include avocados, spinach, tomatoes, apples, carrots, grapefruit and purslane. Cooking the vegetables will remove most of the glutathione peroxidase, and processing of fruits and vegetables also causes significant loss of the compound necessary to make the antioxidant
Natural Sources Of Glutathione
Foods High In Glutathione
On the plant this can be a fruit, off the herb this can be a vegetable