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The reduction of dehydroascorbate may be non-enzymatic or catalysed by proteins with dehydroascorbate reductase activity, such as glutathione S -transferase omega 1 or glutaredoxins
Include these foods regularly: Sulphur-Rich Foods (Provide Cysteine) Garlic and onions Cruciferous vegetables broccoli, cauliflower, cabbage, kale Eggs (if you consume them) Legumes dal, chickpeas, rajma Vitamin C-Rich Foods (Support Recycling) Amla (Indian gooseberry) one of the richest natural sources Guava, oranges, lemons Bell peppers (capsicum) Tomatoes Selenium Sources Brazil nuts (just 1-2 per day is sufficient) Sunflower seeds Mushrooms Brown rice Foods Rich in Glutathione Itself Spinach and other dark leafy greens Avocado Asparagus Okra (bhindi) Turmeric (haldi) also supports the glutathione enzyme system Pro tip: Cooking reduces glutathione content in foods
It's a bit less prominent than its sister component, Asiaticoside, but in-vitro (made in the lab) studies show that Asiatic Acid also stimulates GAGs (glycosaminoglycans - polysaccharides that are part of the liquidy stuff between our skin cells) production as well as collagen I synthesis
Proteoglycan peptides and MITF expression: New research shows measurable MITF recovery in human melanocytes with disrupted Wnt signalling
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