Alcohol depletes glutathione, a powerful antioxidant that neutralizes toxins. In order to produce glutathione naturally, our body requires cysteine. Cysteine is the only amino acid not readily available in the body. N-acetyl cysteine (NAC) is a form of the amino acid L-cysteine that increases glutathione and reduces acetaldehyde, a poisonous and carcinogenic by-product of alcohol metabolism.
NAC

Details

Manufactured in: United States 

Dietary Sources: Animal Protein, Broccoli, Onions


What we test for

Identification
Heavy Metals
Residual Solvents
Microbes

      Clinical References

      Pretreatment with N-acetyl cysteine significantly protects against acute ethanol-induced liver damage.

      Reference:

      Wang AL, Wang JP, Wang H, Chen YH, Zhao L, Wang LS, Wei W, Xu DX. (2006). A dual effect of N-acetyl cysteine on acute ethanol-induced liver damage in mice. Hepatology research: The Official Journal of the Japan Society of Hepatology. 34(3):199-206.

      https://www.sciencedirect.com/science/article/abs/pii/S1386634605004766?via%3Dihub

      Ethanol-induced liver damage is associated with oxidative stress, and co-administration of n-acetyl cysteine attenuates this damage effectively.

      Reference:

      Ozaras, Resat, et al. (2003). N-acetylcysteine attenuates alcohol-induced oxidative stress in rats.” World Journal of Gastroenterology: WJG 9(1): 125–128.

      https://www.researchgate.net/publication/10968578_N-acetyl cysteine_attenuates_alcohol-induced_oxidative_stess_in_rats

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