There is increasing evidence that antioxidant nutrients may have important health benefits. While the antioxidant glutathione can be synthesized in the body, the amount present in the diet may also be of significance to health, particularly in the prevention of cancer and other chronic diseases.
Investigations of the relationship between dietary glutathione and disease risk will require a database on the glutathione contents of foods. The report summarized here presents data on the glutathione content of 134 commonly consumed foods
In general, dairy products, cereals, and breads were found to be low in glutathione. Freshly prepared meats were high in glutathione, and vegetables and fruits contained moderate to high amounts. Most forms of processing, except freezing, appeared to reduce the glutathione content of foods. The effects of processing were great enough to suggest that individuals who usually consume canned or bottled foods may have substantially lower glutathione intakes than those who customarily eat fresh or frozen foods.
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