Nutrition Health Info

Green Tea and Breast Cancer

2008-05-02T21:31:32Z

In a recent scientific research study, presented at the Experimental Biology 2008 conference, the green tea antioxidant EGCG (epigallocatechin-3-gallate) significantly slowed breast cancer growth in female mice. Earlier studies have suggested that this antioxidant may protect against breast cancer and other cancers, but the amount of research has been small, and the mechanics behind the physiological effects has not been understood. Researchers now have mounting evidence to help confirm that green tea's anticancer effects may be, in large part, because of its high content of EGCG. In this study, EGCG appears to protect the body's cells from becoming dam-aged and aging prematurely. Additional research would help to further understand the value of EGCG and its role in breast cancer. Click here for more information.

Diet Helps Reduce Cardiac Disease in Women

2008-05-02T18:48:39Z

At the conclusion of a recently published research article, scientists stated that a diet resembling The Dietary Approaches to Stop Hypertension (DASH) diet was significantly associated with lower risk of coronary heart disease (CHD) and stroke in women. The DASH eating plan consists of a high intake of fruits, vegetables, whole grains, moderated intake of legumes, nuts, and low-fat dairy products, and low intake of red and processed meats and sodium. For the details surrounding this study go to the Archives of Internal Medicine, Volume 168, No. 7, April 2008.

Glyconutrients Defined

2007-02-01T19:31:08Z

Glyconutrients are healthy plant nutrients. They are found at the cellular level of edible plants in the form of polysaccharides or plant sugars. Glyconutrients come from a variety of sources but most notably from the succulent and highly nutritious aloe vera plant. Glyconutrients work naturally to help support many necessary functions in the body.

* These statements have not been evaluated by the Food and Drug Administration. They are not intended to diagnose, treat, cure or prevent disease.

Select Monosaccharides Effective In Stimulating Immune System

2007-02-01T19:30:13Z

The effect of selected monosaccharides on the random migration of normal adult rabbit alveolar macrophages (AM) was investigated by researchers. Findings showed that the three monosaccharides, L-fucose, L-galactose, and L-mannose, enhanced rabbit macrophage migration enhancement activity. A macrophage is a type of white blood cell that surrounds and kills microorganisms, removes dead cells, and stimulates the action of other immune system cells. The immune system stimulation seen by the three monosaccharides tested hold promise for humans but human studies are needed to be sure. For more information on this study go to the Journal of Leukocyte Biology, Volume 41, March 1987. Click here for more information.

Proanthocyanidins are a Specific Class of Phytonutrients with Numerous Health Giving Properties

2007-02-01T19:27:30Z

This class of flavonoids earned their primary reputation as being powerful antioxidants or free radical scavengers. Free radicals are damaging unstable oxygen molecules that get into the body as a result of over-exercise, stress, being exposed to dirty air and other environmental pollutants. Proanthocyanidins also help in the stabilization of collagen and elastin. These are two critical fibrous proteins found in the connective tissues that support organs, joints, blood vessels and muscle. Proanthocyanidins can be found in numerous plant and food sources.

Preliminary Study Shows Proanthocyanidins Defend Brain Activity

2007-02-01T19:27:01Z

At Bangalore University's Department of Zoology in India, scientists conducted a study involving rats which showed that proanthocyanidins (PA) consumed in a moderately low quantity provides antioxidant protection of the brain. Researchers concluded that PA may have a potent role in enhancing cognition in older rats. This is possibly exciting news for humans, however, more human research would provide a fuller understanding of a PA/human relationship. For more information go to the Medical Science Monitor, Volume 12, April 2006. Click here for more information.

Proanthocyanidins May Prevent Periodontal Disease

2007-02-01T19:26:26Z

Proanthocyanidins have been reported to possess a wide range of biologic properties against oxidative stress. For this reason a recent study was conducted using proanthocyanidins to see if they hold potential in helping to protect against periodontopathogens. The study, conducted in Canada, demonstrated that proanthocyanidins have potent antioxidant properties and should be considered a potential agent in the prevention of periodontal diseases. Periodontal diseases are dental diseases involving bone loss, pockets, and recession of the gums. More research is needed to confirm these findings. For more information go to the Journal of Periodontology, Volume 77, August 2006. Click here for more information.

Vitamin D Lauded as Super Vitamin

2006-12-10T18:44:46Z

An article featured in a recent Reader’s Digest magazine, citing evidence from the University of California, San Diego, proclaimed incredible value in vitamin D from sunlight. One study showed that colon cancer rates in less-sunny northeastern states was higher than in sunny climates. Lack of vitamin D may be a cause of many types of cancers, according to some research 18 types of cancer are more common among people with low levels of vitamin D. Exposure to sunlight creates vitamin D in people through the skin, and some physicians are recommending vitamin D supplements, according to the article. Other illnesses, including multiple sclerosis, heart disease, and diabetes were linked to low vitamin D levels, the article said. Sun, supplements, and fortified foods were recommended for improving levels of vitamin D. Read More.

Eating Veggies Linked to Cognitive Health

2006-12-10T18:42:29Z

A study published in Neurology had concluded that high amounts of vegetable consumption may be associated with a slower rate of cognitive decline in older people. The Rush Institute on Healthy Aging reported that eating three portions of leafy green, yellow, and cruciferous vegetables can slow the loss of mental function as people age, possibly by as much as 40 percent. Fruits were a part of the study, but had little to no effect on cognitive decline. Researchers theorize that is due to vegetables having a higher vitamin E content than fruit. Read More.

Vitamin D Linked to Lowered Pancreatic Cancer Risk

2006-12-10T18:40:54Z

The good news on vitamin D continued recently in a study from Northwestern University in Chicago. Researchers reported in the journal Cancer Epidemiology Biomarkers & Prevention that vitamin D...exhibit(s) potent antitumor effects in many tissues, including the pancreas. Higher intakes of vitamin D were associated with lower risks for pancreatic cancer, prompting researchers to suggest that vitamin D may have a role in the future prevention of this specific form of cancer. Read More.

Cola May Weaken Bones

2006-11-01T19:30:24Z

Cola soft drinks are associated with low bone mineral density (BMD), according to a new study out of Boston. Cola drinks contain phosphoric acid, which may adversely affect bone; and caffeine is suspected to lower BMD as well. Other non-cola carbonated drinks did not show the same bond-damaging results. Researchers suggested more research is needed to confirm the findings. Read about the study in the American Journal of Clinical Nutrition, October 2006, Volume 84, Number 4. Read More.

Green Tea May Reduce Risk of Early Death

2006-11-01T19:24:03Z

Green tea, long studied for its antioxidant properties, appears to reduce mortality. Researchers in Japan concluded in a recent study that drinking green tea is associated with reduced mortality from all causes, including cardiovascular disease, though not from cancer. Doctors theorized that the antioxidants in green tea reduce free radicals, which in turn allows for a reduction of LDL cholesterol and increase in HDL cholesterol. Furthermore, antioxidants can reduce arterial plaque buildup and help improve blood vessel function. In contrast, the hazard ratios of cancer mortality were not significantly different from 1.00 in all green tea categories compared with the lowest-consumption category. For more information, see the Journal of the American Medical Association, September 13, 2006, Volume 296, Number 10. Read More.

Vitamin D May Reduce Falls in Elderly

2006-11-01T19:01:56Z

A study out of Amsterdam concluded that poor vitamin D status is independently associated with an increased risk of falls in the elderly population. The results were particularly strong in people aged 65 to 75 years. Falls are a frequent cause of morbidity and mortality in the elderly. Researchers recommended an increase in vitamin D intake through diet, supplementation, and/or exposure to sunlight. Read More.

Nutrient Intake Can Reduce Risk of Non-Hodgkin Lymphoma

2006-10-25T00:49:03Z

The National Cancer Institute recently released a study confirming that, “Higher intakes of vegetables, lutein and zeaxanthin, and zinc area associated with lower NHL [non-Hodgkin lymphoma] risk.” The study’s objective was to evaluate NHL risk with the intake of nutrients involved in antioxidant activity. A higher number of weekly servings of vegetables was related to a lower risk of NHL. For more information go to the American Journal of Clinical Nutrition, June 2006, Vol. 83. Read More

Nutrition Levels in Fruits & Veggies Worries Scientist

2006-10-25T00:40:23Z

In a talk given at a recent meeting of the American Association for the Advancement of Science (AAAS), biochemist Donald Davis expressed concern over the nutrient content in several foods. Modern methods of growing, processing, and preparing food are robbing fruits, vegetables, and other food crops of their nutritional value, Davis said. Agricultural changes in pesticide use, plant growth regulators, fertilizer composition, and other factors have played a role in the reduction of nutrients — a reduction of 5 to 35% of normal levels of some vitamins, minerals, and protein. "High-yield crops grow bigger or faster," said Davis, "but are not necessarily able to make or uptake sufficient nutrients to maintain their nutritional value." For more information go to The American Association for the Advancement of Science. Read More.