Saturday, August 18, 2012
Friday, August 17, 2012
Lutein and Zeaxanthin Shown to Reduce the Risk of Cataracts
Author: willllamas
By definition, a cataract is a clouding of the normally clear lens of your eye. Cataracts plague over 20 million Americans above age 40 and 5 percent of adults over 80. Traditionally, Vitamin E has been the predominant nutrient used to relieve stress from eye cells and protect against cataracts. In recent times, however, studies have indicated that the powerful antioxidants lutein and zeaxanthin are also helpful in protecting eyes from developing cataracts.
Lutein and zeaxanthin are carotenoids, which are pigments that the body can turn into Vitamin A. Carotenoids, primarily found in vegetables, have traditionally been known to act as antioxidants and promote a healthy immune system. Lutein and zeaxanthin are also the only carotenoids actually found in the lens of the eye.
In numerous clinical studies, participants who consumed the greatest amounts of lutein and zeaxanthin have been found to have an 18% lower risk of developing cataracts. The carotenoids showed that they protected the eye from normal oxidative stress that causes cataract growth.
In another study, eye cells were exposed to different nutrients. After the designated 30 day period, the cells exposed to a lutein and zeaxanthin combination had not been damaged at all. The other untreated cells showed normal deterioration. When the lens in the eye breaks down, cataracts form.
Although nutrition and medication will not cause cataracts to recede, nutrients such as lutein and zeaxanthin can help reduce the risk of cataract damage. Most people don’t get enough lutein and zeaxanthin from diet alone, so supplementation is recommended.
By definition, a cataract is a clouding of the normally clear lens of your eye. Cataracts plague over 20 million Americans above age 40 and 5 percent of adults over 80. Traditionally, Vitamin E has been the predominant nutrient used to relieve stress from eye cells and protect against cataracts. In recent times, however, studies have indicated that the powerful antioxidants lutein and zeaxanthin are also helpful in protecting eyes from developing cataracts.
Lutein and zeaxanthin are carotenoids, which are pigments that the body can turn into Vitamin A. Carotenoids, primarily found in vegetables, have traditionally been known to act as antioxidants and promote a healthy immune system. Lutein and zeaxanthin are also the only carotenoids actually found in the lens of the eye.
In numerous clinical studies, participants who consumed the greatest amounts of lutein and zeaxanthin have been found to have an 18% lower risk of developing cataracts. The carotenoids showed that they protected the eye from normal oxidative stress that causes cataract growth.
In another study, eye cells were exposed to different nutrients. After the designated 30 day period, the cells exposed to a lutein and zeaxanthin combination had not been damaged at all. The other untreated cells showed normal deterioration. When the lens in the eye breaks down, cataracts form.
Although nutrition and medication will not cause cataracts to recede, nutrients such as lutein and zeaxanthin can help reduce the risk of cataract damage. Most people don’t get enough lutein and zeaxanthin from diet alone, so supplementation is recommended.
Antioxidants Could Lower the Risk of Pancreatic Cancer
Author: willllamas
A diet high in antioxidants could lower the risk of pancreatic cancer by two thirds, according to a new study. After monitoring the diet and health of participants, a clear relationship emerged. Although preliminary research, this is an important stepping stone in cancer prevention research.
In the study conducted by Dr. Andrew Hart in the UK, the long-term health of more than 23,000 people ages 40 to 74 were tracked. After 20 years, results showed that participants who consumed greater amounts of three antioxidants, (selenium and vitamins C and E) were 67 percent less likely to develop pancreatic cancer compared to those with the lowest intake.
This research is the first to show significant results linking the two even though much research is being conducted looking at the relationship between diet and cancer. “Over the years there have been many attempts to find dietary causes for cancer,” said Dr. Vincent Vinciguerra, of the Monter Cancer Center in Lake Success, N.Y. “It is estimated that 35 percent of cancers are related to carcinogens in the diet. Antioxidants have been the subject of numerous trials because in theory they could be instrumental in the prevention of carcinogenesis.”
With about 250,000 deaths worldwide a year, pancreatic cancer research is more important than ever. Besides diet, other risk factors associated with pancreatic cancer are genes, smoking, and type 2 diabetes. Antioxidant-rich foods include many fruits and vegetables as well as whole grains and seafood. Supplementation of vitamin C and E is also recommended to go hand-in-hand with a healthy diet.
A diet high in antioxidants could lower the risk of pancreatic cancer by two thirds, according to a new study. After monitoring the diet and health of participants, a clear relationship emerged. Although preliminary research, this is an important stepping stone in cancer prevention research.
In the study conducted by Dr. Andrew Hart in the UK, the long-term health of more than 23,000 people ages 40 to 74 were tracked. After 20 years, results showed that participants who consumed greater amounts of three antioxidants, (selenium and vitamins C and E) were 67 percent less likely to develop pancreatic cancer compared to those with the lowest intake.
This research is the first to show significant results linking the two even though much research is being conducted looking at the relationship between diet and cancer. “Over the years there have been many attempts to find dietary causes for cancer,” said Dr. Vincent Vinciguerra, of the Monter Cancer Center in Lake Success, N.Y. “It is estimated that 35 percent of cancers are related to carcinogens in the diet. Antioxidants have been the subject of numerous trials because in theory they could be instrumental in the prevention of carcinogenesis.”
With about 250,000 deaths worldwide a year, pancreatic cancer research is more important than ever. Besides diet, other risk factors associated with pancreatic cancer are genes, smoking, and type 2 diabetes. Antioxidant-rich foods include many fruits and vegetables as well as whole grains and seafood. Supplementation of vitamin C and E is also recommended to go hand-in-hand with a healthy diet.
Whey Protein
Author: kerriwhatley
Whey-protein-rich ingredients may improve blood vessel function in people at high risk of cardiovascular disease.
Researchers from the University of Connecticut in the British Journal of Nutrition report that the consumption of proprietary whey-derived bio-active peptides resulted in an increase in flow-mediated dilation (FDM) of between 1 and 1.5%.
While the clinical significance of the results is uncertain, Dr. Jeff Volek and his co-workers note that reduced FMD is reported to be a forecaster of future adverse cardiovascular events with every 1% decrease in FMD linked with a 12% increase in risk.
A randomized double blind study supported by Glanbia, looked at 21 volunteers with an average age of 55 and average BMI of 27.8. The average FMD of the volunteers at the time of enrollment was 3.7%. Applicants were randomly assigned to consume a single 5 gram dose of NOP-47 or a placebo, and cardiovascular responses were measured for 2 hours after intake.
Results showed that NOP-47 consumption was linked with an increase in FMD to 4.6% after 30 minutes and up to 5.1% after 2 hours, compared to increase to only up to 4.3% in the placebo group. This result indicated that the peptides were quickly absorbed and enhanced endothermic-dependent dilation in older adults, said researchers.
Commenting on the potential mechanism, the researchers said that the changes were independent of circulating associative compounds, like nitric oxide (NO), which did not change during the time of the experiments:
“Future investigation is warranted in individuals at an increased CVD risk to further elucidate potential health benefits and the underlying mechanisms of extracts derived from whey”
Whey-protein-rich ingredients may improve blood vessel function in people at high risk of cardiovascular disease.
Researchers from the University of Connecticut in the British Journal of Nutrition report that the consumption of proprietary whey-derived bio-active peptides resulted in an increase in flow-mediated dilation (FDM) of between 1 and 1.5%.
While the clinical significance of the results is uncertain, Dr. Jeff Volek and his co-workers note that reduced FMD is reported to be a forecaster of future adverse cardiovascular events with every 1% decrease in FMD linked with a 12% increase in risk.
A randomized double blind study supported by Glanbia, looked at 21 volunteers with an average age of 55 and average BMI of 27.8. The average FMD of the volunteers at the time of enrollment was 3.7%. Applicants were randomly assigned to consume a single 5 gram dose of NOP-47 or a placebo, and cardiovascular responses were measured for 2 hours after intake.
Results showed that NOP-47 consumption was linked with an increase in FMD to 4.6% after 30 minutes and up to 5.1% after 2 hours, compared to increase to only up to 4.3% in the placebo group. This result indicated that the peptides were quickly absorbed and enhanced endothermic-dependent dilation in older adults, said researchers.
Commenting on the potential mechanism, the researchers said that the changes were independent of circulating associative compounds, like nitric oxide (NO), which did not change during the time of the experiments:
“Future investigation is warranted in individuals at an increased CVD risk to further elucidate potential health benefits and the underlying mechanisms of extracts derived from whey”
Saturday, July 21, 2012
Chronic Inflammation at the Heart of America’s Deadliest Diseases
Author: willllamas
New science has linked
diabetes, heart disease, Alzheimer’s, stroke, and cancer to one condition:
chronic inflammation. Chronic inflammation
is a condition brought about by obesity and from a diet high in fatty foods.
This condition can attack the immune system and clear the way for harmful
bacteria to enter the body.
“You need to have
inflammation when you have a wound and the immune system goes in to heal it.
Yet we don’t want too much inflammation in our system causing damage
to our arteries” and other harm, says Wendy Weber, a
program director at the National Center for Complementary and Alternative
Medicine, part of the National Institutes of Health.
Chronic inflammation can be
caused a few different ways. One recent discovery showed that fat cells were
not solely acting as storage for excess weight. “Instead, fat cells act like
small factories to churn out molecules known as cytokines, which set
inflammation in motion,” says Peter Libby, chief of the division of
cardiovascular medicine at Brigham and Women’s Hospital in
Boston.
Besides body weight issues,
a diet rich in high-fat foods is another common cause of chronic
inflammation.
What can be done to combat
inflammation? First and foremost, maintaining a healthy body weight is a
must. Losing excess weight and fat cells will counter cytokine production and
keep down inflammation. On top of that, a specialized diet limiting fat
consumption can help. However, no diet alone can completely stop
inflammation. “If you weigh 300 pounds and eat healthy, the weight will still
counter any beneficial foods you are eating,” says
Dr. Cannon, a professor of medicine at Harvard
University.
The American Heart
Association also recommends consuming omega-3 fatty acids found in fish, and
omega-6 fatty acids found in nuts and vegetable oils to reduce the risk of
inflammation. Supplementation is also recommended if you are not getting the
proper amounts.
Wednesday, July 18, 2012
Omega-3s Bring Balance To Mood
Author: Sean Wells
The American Heart Association currently recommends that all Americans consume fish, which is high in omega-3 fatty acids, twice per week. This recommendation is based upon evidence that a diet high in fish is associated with improved heart health and reduced risk of cardiovascular disease. While this basic incentive for increasing omega-3 intake is well-recognized, relatively less well-known are the potential mental health benefits omega-3s offer us.
Omega-3 polyunsaturated fatty acids may positively influence mood, personality and behavior, according to results of several studies taking place in recent years. In 2006, a study of 106 healthy volunteers revealed that those participants who had lower blood levels of omega-3 polyunsaturated fatty acids were also more likely to report mild-to-moderate symptoms of depression, and be more impulsive in their behavior. By contrast, those with higher blood levels of omega-3s were found to be more agreeable in attitude and behavior.
In addition, omega-3s have also been used in studies involving more serious degrees of depression. One such study, a double-blind, randomized controlled trial involving patients diagnosed with bipolar depression was conducted. As compared to the placebo group, significant improvement was noted in the experimental groups receiving either one or two grams of the omega-3 fatty acid known as ethyl-eicosapentaenoic acid—or EPA—through testing via the Hamilton Rating Scale for Depression (HRSD).
While this disorder involves no major physiological component, it can carry consequences every bit as debilitating; there is little doubt that suffering occurs as a result of its prevalence. According to CDC statistics, an estimated one in 10 adults in the U.S. currently suffers from some degree of depression—amounting to approximately 23 million Americans. Along with the estimated 76 million U.S. citizens who have hypertension, the benefits of such a widely-applicable nutrient—that offers help for both heart and mind—are appealing indeed.
The American Heart Association currently recommends that all Americans consume fish, which is high in omega-3 fatty acids, twice per week. This recommendation is based upon evidence that a diet high in fish is associated with improved heart health and reduced risk of cardiovascular disease. While this basic incentive for increasing omega-3 intake is well-recognized, relatively less well-known are the potential mental health benefits omega-3s offer us.
Omega-3 polyunsaturated fatty acids may positively influence mood, personality and behavior, according to results of several studies taking place in recent years. In 2006, a study of 106 healthy volunteers revealed that those participants who had lower blood levels of omega-3 polyunsaturated fatty acids were also more likely to report mild-to-moderate symptoms of depression, and be more impulsive in their behavior. By contrast, those with higher blood levels of omega-3s were found to be more agreeable in attitude and behavior.
In addition, omega-3s have also been used in studies involving more serious degrees of depression. One such study, a double-blind, randomized controlled trial involving patients diagnosed with bipolar depression was conducted. As compared to the placebo group, significant improvement was noted in the experimental groups receiving either one or two grams of the omega-3 fatty acid known as ethyl-eicosapentaenoic acid—or EPA—through testing via the Hamilton Rating Scale for Depression (HRSD).
While this disorder involves no major physiological component, it can carry consequences every bit as debilitating; there is little doubt that suffering occurs as a result of its prevalence. According to CDC statistics, an estimated one in 10 adults in the U.S. currently suffers from some degree of depression—amounting to approximately 23 million Americans. Along with the estimated 76 million U.S. citizens who have hypertension, the benefits of such a widely-applicable nutrient—that offers help for both heart and mind—are appealing indeed.
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