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From The October 2001 Issue of Nutrition Science News
Green Antioxidants
by Anthony Almada
Emerging from the blades of barley grass, a long-lived green food, comes the antioxidant isoflavone 2-0-glycosylisovitexin (2-0-GIV). Although 2-0-GIV does exist in other plants,1 green barley is an abundant and edible source.2 Several studies have described the potent antioxidant activity of this isoflavone. Researchers in one test-tube study found 2-0-GIV to be a potent antioxidant in blood that is boosted by the addition of vitamin C.3 Even beer can undergo free radical attack when exposed to temperatures warmer than refrigeration—a problem that can be prevented with 2-0-GIV.4
More recent test-tube studies have shown that free radical inhibition can be achievable with 2-0-GIV-rich green barley grass.5 However, researchers still lack confirmation of its bioactivity in humans after oral ingestion, since all studies on this flavonoid have been in vitro.
Anthony Almada is a nutritional and exercise biochemist and has collaborated on more than 50 university-based clinical trials. He is the co-founder of EAS and founder and chief scientific officer of IMAGINutrition.
References
1. Zerihun B, et al. Flavonoids and a diterpene from Clutia abyssinica. J Nat Prod 1987;50:322.
2. Nishiyama T, et al. Inhibition of malonaldehyde formation from lipids by an isoflavonoid isolated from young green barley leaves. JAOCS 1993;70:811-3.
3. Miyake T, Shibamoto T. Inhibition of malonaldehyde and acetaldehyde formation from blood plasma oxidation by naturally occurring antioxidants. J Agric Fd Chem 1998;46:3694-7.
4. Nakajima S, et al. Effect of the antioxidant 2-O-glycosylisovitexin from young green barley leaves on acetaldehyde formation in beer stored at 50 degrees C for 90 days. J Agric Fd Chem 1998;46:1529-31.
5. Arimoto T, et al. Effect of the natural antioxidant 2-O-glycosylisovitexin on superoxide and hydroxyl radical generation. Fd Chem Toxicol 2000;38:849-52.
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