Vitamins for Wellness

B-12 and maybe protein? Anything else I should watch out for? And will supplementing a B-12 vitamin from a start of the diet prevent any possible chance of B-12 deficiency?

I’m vegan and haven’t taken my multi-vitamin for approximately 3-4 days? I know without it I will eventually become anemic (lack of b-12) however I feel like I get better sleep when not taking it, and as a insomniac any extra sleep is helpful. I’m not sure what to do nor why it has this effect on me (maybe due to the b vitamins that increase energy levels). I also should add that I eat a reduced calorie diet of 500-800 cals. (for longevity purposes.) and that I am 16 years old.

http://www.longevitymeme.org/topics/calorie_restriction.cfm

reduced calorie diet info -_-
I’m already thin.. 5′5 105 I’m happy with my weight!
I eat a lot of foods they’re just low in calories.(spinach, carrots, celery, etc.)
I just want to know if there is a vitamin that won’t make me sick.

I recently received a Vegan multivitamin produced by Deva called “VEGAN MULTIVITAMIN & MINERAL SUPPLEMENT”

What I would like to know is if this vitamin is safe to take once per week or two weeks. There’s a high concentration of certain vitamins and I don’t want to over inundate. I am eating a fairly balanced diet, so I probably only really need the B12 and maybe the Iodine.

Vitamins A and D2 . . . 100%
C . . . 250%
E . . . 167%
B’s:
1 . . . 833%
2 . . . 735%
3 . . . 250%
5 . . . 250%
6 . . . 625%
12 . . . 1332% (seem a little high for a daily?)
Folic Acid, Iodine, Selenium, Manganese, Chromium, and Molybdenum . . . 100%
Biotin . . . 25%
Calcium . . . 10%
Magnesium . . . 5%
Copper . . . 50%
Other ingredients with no %DV are Boron, Choline, Inositol, Lutein, PABA, Citrus Bioflavinoids, Pectin, Betaine Hcl, Afaalfa Medicago Sativa, Chamomile Matricaria Recutita, Rose Hips Rosa Canina, Rutin, Parsley Petoselinum Sativum, and Acercola Extract Malphighi Giabra

Thanks!

Darrell Miller:

Astaxanthin is a member of the carotenoid family responsible for the red color of many types of algae. Being a carotenoid, it is a powerful antioxidant and free radical scavenger as well as support proper eye function.

However, such a bland statement belies the true worth of astaxanthin in its fight against free radicals. It is of particular benefit in its ability to absorb the high energy of singlet oxygen, releasing it as heat, and returning the singlet oxygen to its ground neutralized state. Singlet oxygen is a particularly harmful and reactive oxygen species of free radical that is formed in the body as part of our normal metabolism, and that contains a high level of free energy that can be used to oxidize and destroy the cells of your body.

In achieving this, astaxanthin is regarded as one of the most potent plant derived antioxidants known, being up to ten times more active than beta carotene, Lutein or its cousin canthaxanthin. So why are antioxidants so valuable to our biochemistry and what would happen if they did not exist?

Free radicals are thieves that use your body as their operating ground. They operate by stealing an electron from a molecule that comprises part of you, and in some cases when this occurs the cell from which the electron is removed is destroyed. Generally electrons go around in pairs, but occasionally an electron pair can lose one of the electrons during a chemical reaction. Many such reactions occur naturally inside the body, especially during the production of energy from blood sugars in the mitochondria, and such a molecule containing a single unpaired electron is called a free radical. Free radicals are also generated by the reactive components of many pollutants such as traffic fumes and cigarette smoke, tars and pesticides, and also by the effect of UV radiation in sunlight.

The only purpose of a free radical is to steal an electron from the first source it can find. Such reactions occur very rapidly after the free radical has been generated, and if this electron belongs to another body cell, then the cell is destroyed leading to effects such as premature aging or even cancers. Free radical oxidation of the LDL lipids that carry cholesterol around the blood causes the deposition of fatty plaques inside arterial walls that eventually become constricted or even blocked, leading to heart disease or strokes.

That is why antioxidants that destroy these free radicals are so prized, and the more of them that there are in your body then the less affect the free radicals will have on you. You will retain your youthful looks longer, and will be less liable to suffer from heart disease, cancers, circulation problems and conditions such as diabetes. Many abnormal conditions can be laid at the door of free radicals.

The stronger the free radical, the more harm it can do to you and a strong antioxidant such as astaxanthin is a very powerful weapon in your armory against them. Astaxanthin is a member of the oxygenated xanthophylls, and its high level of antioxidant power likely comes from the ketonic and hydroxyl functional groups of the ionone ring structure. It is more polar than most carotenoids, and this is a likely reason for its ability to span the cell membrane layers, with the active groups close to the hydrophilic-hydrophobic interface. They are thus more readily available at the sites where most free radicals tend to be found and provide immediate protection to the cell membrane and also to the intracellular mitochondrial membrane.

Many antioxidants destroy free radicals by donating an electron, and become oxidized themselves. Astaxanthin, however, does not do this, but instead adds the free radicals to its long double bonded chain hence avoiding oxidation and rendering it much more powerful than normal antioxidants. It is unusual among antioxidants in that it is also able to cross the blood-brain barrier, and so reduces oxidative stress that can cause neurological disorders in general, and also problems with eyesight. It can also attach itself to lipoproteins to enable it to be carried throughout the bloodstream, being available anywhere that free radicals are generated. The carotenoid is also active against active oxygen species that are responsible for inflammation.

Another property is its ability to neutralize the oxygenated free radicals formed by the photo-oxidation properties of UVA and UVB radiation. Included in these are the previously mentioned highly reactive singlet oxygen and also triplet oxygen that astaxanthin is able to neutralize without becoming oxidized. In fact reactive oxygen species in general can cause oxidative stress, and they have been thought responsible for many forms of disease and health conditions, and the powerful effect of astaxanthin in targeting many of these has led it to be regarded as highly beneficial to the immune system and to health in general.

Another benefit is the ability of the substance to help prevent the oxidation of high density lipoproteins (HDL) that are responsible for carrying cholesterol in the blood back to the liver for destruction. Free radical oxidation of HDL impairs its ability to transport cholesterol, and so decreasing the level of such free radical oxidation will by definition increase the quantity of good HDL available, and hence reduce the concentration of cholesterol in the blood. Studies have proved this to be the case, and astaxanthin supplements are very beneficial to those suffering from high blood cholesterol levels, and helps protect them from heart disease and strokes.

The substance is naturally available from a wide range of marine sources, such as lobsters (where it was first discovered), shrimp, salmon, trout and in a wide variety of red and green algae. The substance is also used as a red pigment. Carotenoids are essential, meaning that they are not produced in the human body and can only be obtained in our diets.

For that reason, the most convenient way to take it, apart from continually eating shrimp and lobster, is as a supplement. Astaxanthin is available either as a powerful antioxidant in its own right, or in combination with other substances with which it acts to provide a very strong deterrent to any free radicals that think they can freely roam your body.

Vitamin P is a water soluble vitamin that possesses a crystalline structure and also contains several characteristics of a Bioflavonoid. The main function of this vitamin is to ensure that the blood vessels remain healthy. It does so by building up the resistance of the capillaries against excessive bleeding. Thus, it helps to keep the blood vessel system protected against disease and infection.

Bioflavonoids are also known for their antioxidant properties. They play an important role in neutralizing the effects of free radicals which cause extensive cell damage. Free radicals damage cells in much the same way as rust damages a car. These harmful atoms are capable of destroying cells so that the body becomes more susceptible to various diseases, heart ailments and other adverse conditions including premature aging. The presence of bioflavonoids in the body fight against the free radicals and protect the body against various diseases and premature aging.

Bioflavonoids are also known for their anti- inflammatory properties. Sometimes, consuming bioflavonoids can helps wounds heal faster and benefit the bruised muscles and joints.

Vitamin P can also help in lowering blood pressure because of the calming effect it has on the cardiovascular system. Scientific studies are also being conducted to prove if Vitamin P has an impact on the bleeding in the retina, nose or hemorrhoids (an ailment common among people who suffer from hypertension or diabetes). Research is also being conducted to prove if this vitamin can actually help reduce the growth of tumors.

Brightly colored fruits and vegetables such as oranges, mangoes, apricots, cherries, plums, onions, broccoli, bell peppers, tomatoes and carrots are excellent sources of Vitamin P since Bioflavonoids are plant-based. Most people are unaware that a major part of the bioflavonoid value actually comes from the rind.

Medical professionals also consider red wine to be a good source of Vitamin P and recommend drinking a glass with dinner. Other sources that include bioflavonoids include buckwheat, green tea, ginko, rose hip and milk thistle.

Although there isn’t any recommended daily dose of Vitamin P, most nutritionists advice eating at least 5 servings of fruits and vegetables a day.

Consuming fruits and vegetables that are brightly colored will automatically give them adequate amounts of Vitamin P, especially if they supplement it with a cup of green tea for lunch and a glass of red wine for dinner. Therefore, it is important to get the required portions of fruits and vegetables everyday to be healthy.

One advantage about Vitamin P is that there are no risks associated with a deficiency of this vitamin or any adverse effects if one consumes excess amounts either.