Foods that Supply Alpha Lipoic Acid (ALA) and Typical Amounts (approximate) per Serving: Spinach (1 cup cooked) - 3 mg of ALA Broccoli (1 cup cooked) - 1 mg Brussels sprouts (1 cup cooked) - 0.9 mg Tomatoes (1 medium tomato) - 0.6 mg Peas (1 cup cooked) - 0.5 mg Potatoes (1 medium potato, baked) - 0.4 mg Organ meats (3 ounces cooked, e.g., liver, heart, kidney) - 1 to 2 mg Red meat (3 ounces cooked) - 1 to 2 mg Brewer's yeast (1 tablespoon) - 0.4 mg Beets (1 cup cooked) - 0.3 mg Carrots (1 cup cooked) - 0.2 mg Yams (1 cup cooked) - 0.2 mg While a balanced diet that includes vegetables, meats, and organ meats will provide some ALA (as the active form, R-ALA), the amounts are generally low
Age, certain medications, stomach conditions, and plant-based diets can all interfere with absorption
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Important components include superoxide dismutase, catalase, glutathione peroxidase, dietary antioxidants, and glutathione itself
Amylin and Cagrilintide activate CGRP-like neurons in the AP that project to: Nucleus tractus solitarius (NTS) , autonomic center Parabrachial nucleus , integration of taste and satiety Hypothalamic pathways , energy balance The result: strong central appetite suppression and stabilization of satiety between meals
