Alpha-lipoic acid (ALA) is a substance used more and more by nutrition professionals thanks to its multiple properties.
Its intake is usually recommended as a supplement taking into account that the organism’s ability to synthesize it is very limited and it is not easy to obtain from the diet (spinach, meat, liver...) in useful quantities.
Alpha Lipoic Acid is key in our metabolism, helping B vitamins in the conversion of carbohydrates, proteins and fats into energy. In addition, it has a great antioxidant potential that acts both in aqueous and fatty media, unlike what happens with Vitamin E (that works only in fat) and Vitamin C (that works only in water), being considered the universal antioxidant.
Nutritional and clinical use of Alpha Lipoic Acid has been recognized for many years, because its natural synthesis decreases with age, stressful situations (such as during intense exercise) and in some degenerative diseases.
ALA can function “in vivo” as B vitamin and, in higher doses, as a plant-derived food as curcumin, sulforaphane, resveratrol and other foods that induce the synthesis of hepatic detoxification enzymes.
Its anti-inflammatory capacity and its effects reducing the levels of triglycerides have a potent effect in the prevention of vascular diseases.
In addition to the foregoing, it stabilizes cognitive functions, improves memory, increases cerebral blood flow and activates intracellular signaling mechanisms capable of increasing neuron survival.