Antioxidents the Achille’s Heel of Influenza?

November 1st, 2009

Everyone knows that eating health is important to keep the immune system healthy. They also know that anitoxidents probably help do something. Even if they don’t know exactly what, we have certainly been groomed to believe in the last few years that antioxidents are extremely helpful when it comes to our health.

Is the same true when it comes to influenza, or even H1N1, better known as Swine Flu (Is it still better known as swine flu?)? According to an article published in the November 2009 print issue of the FASEB Journal, they show that antioxidants — the same substances found in plant-based foods — might hold the key in preventing the flu virus from wreaking havoc on our lungs. Maybe this would help me regardless of having the flu since I like to spend time in the cigar store.

With the shortage of flu vaccines being reported (I was in Milwaukee today and they said they are giving the vaccine to PRISONERS even though the area is experience a shortage), it seems that some sort of panic is overtaking the public. Is it overblown? Maybe a little, but do we really want to ignore it?

“The recent outbreak of H1N1 influenza and the rapid spread of this strain across the world highlights the need to better understand how this virus damages the lungs and to find new treatments,” said Sadis Matalon, co-author of the study. “Additionally, our research shows that antioxidants may prove beneficial in the treatment of flu.”

“Although vaccines will remain the first line of intervention against the flu for a long time to come, this study opens the door for entirely new treatments geared toward stopping the virus after you’re sick,” said Gerald Weissmann, M.D., Editor-in-Chief of the FASEB Journal, “and as Thanksgiving approaches, this discovery is another reason to drink red wine to your health.”