Antioxidant studies
Antioxidant Benefits of Fulvic Acid
1. Antioxidant Properties of Fulvic Acid
Reference: Antioxidant activity of fulvic acid: a living matter-derived bioactive compound
Conclusion:
- The antioxidant properties of fulvic acid (FA) allow it to neutralize free radicals such as O2•–, HOCl, H2O2, OH•, ONOO– and 1O2, which are involved in various pathologies.
- This compound is a promising candidate for the pharmaceutical and food industry as a natural source of antioxidants.
- Its use could improve food quality by delaying lipid oxidation, providing health benefits related to the reduction of oxidative stress.
Link: Read the full article
2. Dietary Supplements and Foods with Fulvic Acids
Reference: Characterization of Fulvic Acid Beverages by Mineral Profile and Antioxidant Capacity
Conclusion:
- Beverages containing fulvic acid have been shown to be a rich source of essential minerals such as iron (Fe, up to 130% of the RDA), magnesium (Mg, up to 40% of the RDA) and manganese (Mn, up to 70% of the RDA).
- They also contain polyphenolic compounds in significant concentrations (up to 19.8 mg/ml), offering high antioxidant activity.
- These products have the potential to become valuable functional foods or dietary supplements to promote human health.
Link: Read the full article
General Conclusion
Fulvic acid, with its antioxidant properties and ability to provide essential minerals, is positioned as a bioactive compound of great relevance in both the food and pharmaceutical industries. Its inclusion in supplements and functional foods can contribute to the reduction of oxidative stress, improve food quality and provide comprehensive health benefits.
