Grapefruit's Antioxidant Ingredients Beneficial for Diabetes Therapy

Naringenin, an antioxidant derived
from the bitter flavor of grapefruits
and other citrus fruits, may cause
the liver to break down fat while
increasing insulin sensitivity,
a process that naturally occurs
during long periods of fasting.

A team of researchers from the Hebrew University of Jerusalem
and Massachusetts General Hospital (MGH) report that naringenin
activates a family of small proteins, called nuclear receptors,
causing the liver to break down fatty acids. In fact, the compound
seems to mimic the actions of other drugs, such as the lipid-
lowering Fenofibrate and the anti-diabetic Rosiglitazone, offering
the advantages of both. If the results of this study extend to
human patients, this dietary supplement could become a staple
in the treatment of hyperlipidemia, type-2 diabetes, and perhaps
metabolic syndrome. The report appears in this week issue of
the online journal PLoS ONE.

"It is a fascinating find," said the researchers of the Hebrew
University of Jerusalem "We show the mechanism by which
naringenin increases two important pharmaceutical targets,
PPARα and PPARγ, while blocking a third, LXRα. The results
are similar to those induced by long periods of fasting."

The liver is the main organ responsible for the regulation of
carbohydrate and lipid levels in the blood. Following a meal, the
blood is flushed with sugars, which activate LXRα, causing the
liver to create fatty acids for long-term storage. During fasting,
the process is reversed; fatty acids are released by fat cells,
activate PPARα in the liver, and are broken down to ketones.
A similar process, involving PPARγ, increases sensitivity
to insulin.

"It is a process which is similar to the Atkins diet, without many
of the side effects," they added... "The liver behaves as if fasting,
breaking down fatty acids instead of carbohydrates."

"Dual PPARα and PPARγ agonists, like naringenin, were
long sought after by the pharmaceutical industry, but their
development was plagued by safety concerns. Interestingly,
naringenin is a dietary supplement with a clear safety record.
Evidence suggests it might actually protect the liver from
damage."

Grapefruit's bitter taste is caused the presence of the flavonoid
naringin, which is broken down in the gut into naringenin.
Earlier evidence has shown the compound has cholesterol
lowering properties and may ameliorate some of the symptoms
associated with diabetes. The researchers demonstrated that
the compound activates PPARα and PPARγ by dramatically
increasing the levels of a co-activator peptide of both, called
PGC1α. At the same time, naringenin bound directly to LXRα,
blocking its activation. These effects culminated with increased
fatty acid oxidation and the inhibition of vLDL ('bad cholesterol') production.

The research was supported by grants from the National
Institutes of Health (NIH) and European Research Council
(ERC).

This work was supported by the National Institute of Diabetes
and Digestive and Kidney Diseases (K01DK080241), a
European Research Council starting grant (TMIHCV 242699),
and the Harvard Clinical Nutrition Research Center
(P30-DK040561). Resources were provided by the BioMEMS
Resource Center (P41 EB-002503), Shriners Burns Hospital,
and the Alexander Silberman Institute of Life Sciences.


Journal Reference:
"Transcriptional Regulation of Human and Rat Hepatic Lipid
Metabolism by the Grapefruit Flavonoid Naringenin"

Public Library of Science (2010, August 27). Grapefruit's
bitter taste holds a sweet promise for diabetes therapy.

Tea Polyphenols Demonstrate Benefits For Diabetics

Important Research On How Antioxidants From Tea
(Polyphenols-EGCG) Are Beneficial For Diabetes

Epigallocatechin-3-gallate (EGCG) could play a role in
attenuating low density lipoprotein (LDL) and glycation
in high-glucose, diabetes-like conditions.

Polyphenols such as the catechin EGCG are understood
to make up around 30 per cent of the dry leaf weight for
green tea; EGCG is thought to be one of the most beneficial
catechins. Recent research on its benefits for diverse conditions
such as arthritis, mental distress, oral health and weight loss.

A body of research has already investigated a possible link
between green tea consumption and diabetes risk, and
tea-drinking may bring modest benefits for glucose homeostasis
and help keep the cardiovascular system healthy.

For a new study in the journal Food Chemistry, researchers from
Taiwan set out to determine the anti-oxidant and antiglycation
effects of EGCG under high glucose conditions that diabetes.

To mimic the in vivo situation, the human plasma was
preincubated with EGCG. The LDL was then isolated and
its resistance to oxidation was challenged.

The researchers observed an effective increase in LDL
resistance to oxidation; a dose-dependent inhibition of HG-
mediated long-term glycation of LDL to oxidation was also
observed in the LDL-bound ECGC.

"This study suggests that loading plasma with EGCG is an
efficient way to increase the content of this phytochemical in
LDL, which may imply favourable in vivo activity of EGCG in
diabetes," they wrote in Food Chemistry.

They observed a different mechanism at work from conventional
biological activities shown by polyphenols (free radical scavenging
and chelating action for metal ions). It seemed to possess a
"rather specific and somewhat different degree of antiglycative
action and lipoprotein binding activity."

Source: Food Chemistry

Epigallocatechin gallate (EGCG) binds to low-density lipoproteins
(LDL) and protects them from oxidation and glycation under
high-glucose conditions mimicking diabetes

Vitamins D & E Show Brain Benefits

Research Demonstrates How Antioxidants,Carotenoids and
Vitamins Help Promote Improved Cognitive and Mental Function.

Eating food rich in vitamin E may reduce the risk of developing
dementia, while insufficient levels of vitamin D may
increase the risk of cognitive decline, report two
new studies...

People who consumed the highest average intakes of vitamin
E from the diet were 25 percent less likely to develop dementia
than people with the lowest average intakes, according to new
data published in the Archives of Neurology.

The benefits are reportedly related to the antioxidant activity
of vitamin E, postulate scientists from the Erasmus Medical
Center in Rotterdam, the Netherland, which counters the
oxidative stress induced by a build up of beta-amyloid protein.

The build-up of plaque from beta-amyloid deposits is associated
with an increase in brain cell damage and death from oxidative
stress. This is related to a loss of cognitive function and an
increased risk of Alzheimer's, the most common form of dementia
and currently affects over 13 million people worldwide.

The study follows another group of encouraging findings from a
Swedish study, published in the Journal of Alzheimer's Disease,
which found that a combination of different vitamin E forms could
help prevent cognitive deterioration in advanced age.

There are eight forms of vitamin E: Four tocopherols (alpha, beta,
gamma, delta) and four tocotrienols (alpha, beta, gamma, delta).

Alpha-tocopherol (alpha-Toc) is the main source found in
supplements and in the European diet, while gamma-tocopherol
(gamma-Toc) is the most common form in the American diet.

Study Details:
For the new study, the Rotterdam-based scientists analysed data
on the intakes of antioxidants - vitamins C and E, beta-carotene
and flavonoids - in 5,395 people aged 55 and older.
Questionnaires and meal-based checklists were used to establish intakes of these micronutrients.

The participants were followed for about 10 years, during which
465 people developed dementia, of which 365 cases were for
Alzheimer's disease. After crunching the numbers, the researchers
calculated that people with an average intake of 18.5 milligrams of
vitamin E per day were 25 percent less likely to develop dementia
than the people with an average of 9 milligrams per day. On the
other hand, no associations were observed for dietary intake levels
of vitamin C, beta-carotene and flavonoids.

"The brain is a site of high metabolic activity, which makes it
vulnerable to oxidative damage, and slow accumulation of such
damage over a lifetime may contribute to the development of
dementia," wrote the authors. "In particular, when beta-amyloid
(a hallmark of pathologic Alzheimer's disease) accumulates in
the brain, an inflammatory response is likely evoked that produces
nitric oxide radicals and downstream neurodegenerative effects.

Vitamin E is a powerful fat-soluble antioxidant that may help to
inhibit the pathogenesis of dementia."

D and Cognitive Decline:
The current issue of the Archives of Internal Medicine also carries
new data from British researchers, who report that seniors with
low levels of vitamin D may be at an increased risk of cognitive
decline.

Our cognitive performance declines naturally as we age, but new
data from a research team at the University of Exeter in England
indicated that insufficient levels of vitamin D may accelerate this decline. The Exeter-based scientists analysed vitamin D levels
from blood samples of 858 adults aged 65 or older. Cognitive tests
were undertaken at the start of the study, and again after three and
six years. The data showed that severe vitamin D deficiency, were
associated with a 60 percent increase in the risk of substantial
cognitive decline.

"If future prospective studies and randomized controlled trials
confirm that vitamin D deficiency is causally related to cognitive
decline, then this would open up important new possibilities for
treatment and prevention," concluded the researchers.

The scientists said it was now time to test the various hypotheses
generated by observational studies of vitamin D in order to
establish the potential public health benefit of raising vitamin D
levels.

"Very importantly, such trials will also provide an opportunity
to systematically assess potential harms of vitamin D
supplementation, an issue that has been largely overlooked or
dismissed. We should invest in trials that provide the best possible
evidence on the benefits and risks of vitamin D before we invest
in costly, difficult and potentially unrewarding interventional
strategies," they added.

Sources: Archives of Intern Medicine
Vol. 170, Issue 13,
"Vitamin D and Risk of Cognitive Decline in Elderly Persons"

Vitamin D May Cut Risk For Parkinson's Disease

Important New Research Further Demonstrates The
Benefits of Vitamins For Cognitive and Mental Function

High blood levels of vitamin D may reduce the risk
of developing Parkinson's disease by 67 per cent,
compared with low levels of the "sunshine vitamin"
says a new study from Finland.

Researchers from the National Institute for Health
and Welfare in Helsinki analysed data from 3,173
Finnish men and women aged between 50 and 79. Over
an impressive 29 years of follow-up, the researchers
documented 50 cases of Parkinson's disease. The
study is reported to be the first longitudinal
analysis of vitamin D status and the risk of
Parkinson's disease.

Writing in the Archives of Neurology, the authors
note that the exact mechanism is unknown,
but postulated that vitamin D may be exerting
a benefit through antioxidant activities,
regulation of calcium levels, detoxification,
modulation of the immune system
and enhanced conduction of electricity through neurons.

"Our results are in line with the hypothesis
that low vitamin D status predicts the development
of Parkinson disease," write the researchers.
"Because of the small number of cases and the
possibility of residual confounding, large cohort
studies are needed. In intervention trials
focusing on effects of vitamin D supplements,
the incidence of Parkinson disease merits follow up."

The study has been described "the first promising
human data to suggest that inadequate vitamin D
status is associated with the risk of developing
Parkinson's disease" and "further work is needed
in both basic and clinical arenas to elucidate the
exact role, mechanisms and optimum concentration of
vitamin D in Parkinson's disease." Parkinson's disease
is a degenerative condition affecting movement and
balance in more than one million Americans each
year, a figure expected to rise due to aging populations.
The disease affects nerve cells in several parts of
the brain, particularly those that use the chemical
messenger dopamine to control movement.

Previous studies have shown that the part of the
brain affected most by Parkinson's, the substantia
nigra, contains high levels of the vitamin D receptor,
which suggests vitamin D may be important for normal
functions of these cells.

The new study involved the measurement of vitamin D
levels in over 3,000 people. The data showed that
people with the lowest levels of vitamin D were three
times more likely to develop Parkinson's, compared
to the group with the highest levels.

"In the interim, data from interventional studies of
fractures and falls appear to justify optimizing vitamin
D levels to greater than 30 to 40 nanograms per millilitre,"
they concluded.

Source: Archives of Neurology
Volume 67, Issue 7, Pages 795-797
"Beyond Vitamin Status - Is There a Role for Vitamin D
in Parkinson Disease?"

Western Diets Turn on Fat Genes

How Energy-Dense Foods May Activate Genes That Ultimately Make People Obese

Those extra helpings of gravy and dessert at the holiday table are
even more of a problem to your waistline than previously thought.
According to a new research report recently appearing online in
The FASEB Journal, a diet that is high in fat and in sugar actually
switches on genes that ultimately cause our bodies to store too
much fat.

These foods strike you with a double-whammy as the task of converting
high-fat and high-sugar foods to energy is made even more difficult because
these foods also turn our bodies into fat-storage containers.

In the research report, scientists show that foods high in fat and sugar stimulate
a known opioid receptor, called the kappa opioid receptor (KOR), which plays
a role in fat metabolism. When this receptor is stimulated, it causes our bodies
to hang on to much more fat than they'd do otherwise.

According to the researchers involved in the study, "the data presented here
support the hypothesis that overactivation of the kappa opioid receptors
contribute to the development of obesity, especially during prolonged consumption
of high-fat, calorically dense diets."

To make this discovery, the research team conducted tests in two groups
of laboratory subjects. One group had the kappa opioid receptor genetically
deactivated and the other group was normal. Both groups were given a high fat,
high sucrose, energy dense diet for 16 weeks. While the control group gained
significant weight and fat mass on this diet, those with the deactivated receptor
remained lean. In addition to having reduced fat stores, those with the deactivated
receptor also showed a reduced ability to store incoming nutrients.

Although more work is required, this research may help address the growing
obesity problem worldwide in both the short-term and long-term. Most importantly,
this research provides more proof that high-fat and high-sugar diets should be
avoided. In the long-term, however, this research is even more significant, as
it provides a specific target for developing therapies for preventing obesity and
helping obese people slim down.

"In times when food was scarce and starvation an ever-present threat, an
adaptation that allows our bodies to store as much energy as possible during
plentiful times was probably a lifesaver. Conversely, by removing that opioid
receptor, we may have found a way to keep us from eating ourselves to death."
concluded the researchers.

FASEB (The Federation of American Societies for Experimental Biology)
publishes online, Stanford University Library.

Black Tea Compounds Show Anti-Allergy Potential

Here's one for all of you who suffer from those dreadful allergies. So sorry ididn;t find this earlier this summer.

Black Tea Compounds Show Anti-Allergy Potential

Research Further Demonstrate How Naturally-Occurring
Antioxidants, Carotenoids, Phytochemicals From Teas and
Plant Extracts Affect The Immune system

Theaflavins are beneficail natural compounds found in black tea
and may reduce allergic response in people with sensitive skin and
related conditions, suggests a new study. In the laboratory, subjects
fed extracts from black tea were found to produce fewer inflammatory
compounds on exposure to an allergen, while antioxidant levels in
the blood were also maintained by the tea compounds. The findings
are published in the Journal of the Science of Food and Agriculture.

Interest in tea and its constituents has bloomed in recent years,
with the greatest focus on the leaf's polyphenol content. Green tea
contains between 30 and 40 per cent of water-extractable
polyphenols, while black tea (green tea that has been oxidized by
fermentation) contains between 3 and 10 per cent. Oolong tea is
semi-fermented tea and is somewhere between green and black tea.
The four primary polyphenols found in fresh tealeaves are
epigallocatechin gallate (EGCG), epigallocatechin (EGC),
epicatechin gallate (ECG), and epicatechin (EC).

Allergy Classifications:

Most of the studies have focussed on green tea and its constituents,
most notably EGCG. The new study looked at theaflavins from black
tea in a mouse model of type IV allergy. Unlike many other types of
allergy, the type (type IV) tested in this new study directly involves
the immune system's T-cells and not the participation of antibodies.
According to background information in the article, type IV allergy
is known as delayed type hypersensitivity, with appearance of the
allergic response occurring 12 to 24 hours after exposure. Contact
dermatitis is an example of type IV allergy.

Exposure to the allergen is said to trigger the release of
pro-inflammatory cytokines by type 1 T helper (Th1) cells. Such
increases were prevented when sensitised laboratory subjects
were fed various theaflavins from black tea, according to the new
findings.

Study Details:

Researchers from Japan's Numazu National College of Technology
and Nagoya Women's University examined the effects of two black
tea theaflavinL: theaflavin-3-gallate and theaflavin-3,3-digallate
(TFDG) on type IV allergy in the laboratory subjects.

When the theaflavins were injected into the skin of the ear, the
researchers noted "significant preventive effects against type IV
allergy".

Furthermore, when administration orally at a level of 50 mg per kg
of body weight, similar preventive effects were observed, said the
researchers. Control subjects not fed the black tea compounds
experienced with increases of proinflammatory cytokines like
interleukin-12 (IL-12), tumour necrosis factor-alpha (TNF-alpha),
and interferon-gamma (IFN-gamma). When subjects were fed the
theaflavins, however, the increases were not observed, added the
researchers.

"The anti-allergic mechanisms of action of theaflavins involve
inhibition of the fluctuations of cytokines and maintenance of
antioxidant status in allergic subjects," wrote the researchers.

The black tea theaflavins were supplied by Unilever Japan.

Source: Journal of the Science of Food and Agriculture
Published online: "Preventive effects of black tea theaflavins
against mouse type IV allergy"

Simply Better Health: Obesity and Diabetes Double Risk of Heart Failure

Simply Better Health: Obesity and Diabetes Double Risk of Heart Failure: "Now, a session at Heart Failure 2009 organized by the European Society of Cardiology and Heart Failure Association in Nice, France, emphasi..."

Obesity and Diabetes Double Risk of Heart Failure

Now, a session at Heart Failure 2009 organized by the European Society
of Cardiology and Heart Failure Association in Nice, France, emphasises
that obesity is not just associated with an increased risk of heart attack, but
also with an increased risk of heart failure. Obesity is as great a risk factor
for heart failure as it is for heart attack or stroke. According to experts,
obesity more than doubles the risk.

The pathways by which obesity plays such a role in heart failure are not yet
fully understood, but have been shown to have an indirect effect via hypertension,
or heart attack, or diabetes and a direct effect on the heart muscle itself. The
underlying changes in the structure and function of the heart may be different
in obese and non-obese patients with heart failure.

Heart health researchers also believe that "adipose" cells might act as an
endocrine tissue, secreting substances which may have a harmful effect on
heart tissue and blood vessels.

The relationship between diabetes and heart failure is also a subject of
investigation, with the risk of heart failure doubled in diabetics. Heart failure
patients with diabetes also have worse symptoms, a higher risk of being
hospitalized and a greater risk of death than those without diabetes. The
underlying pathophysiology of heart failure may be different in diabetics and
non-diabetics. The two conditions by which people with diabetes have a higher
risk of heart failure, and those with heart failure have a higher risk of diabetes.
No matter which condition is the causative factor, it's very bad news for those
with both.

The presentation, Heart failure, obesity and diabetes was be presented
31 May, 2009 at Heart Failure Congress 200.

Heart Failure Congress 2009 is organized by the European Society of
Cardiology and Heart Failure Association of the ESC, Nice, France.

Fat Cells Play Key Role in Development of Type 2 Diabetes

Cellular changes in fat tissue, not the immune system, lead to the "hyper-inflammation" characteristic of obesity-related glucose intolerance and type 2 diabetes, according to new research from the University of Cincinnati (UC).

Cancer and cell biology experts say this new discovery about the cellular mechanisms behind glucose intolerance may provide a different target for drugs to treat type 2 diabetes as well as insights into how aggressive cancers form.

The study is reported in the July 7, 2010, issue of the scientific
journal Cell Metabolism.

For this study, the research team looked at the role of a specific gene known as protein kinase C (PKC)-zeta, which has been implicated as a key cellular contributor to malignant tumor growth. Using a preclinical animal model, they found that PKC-zeta had a dual role in the molecular signaling that leads to inflammation,
switching from acting as a regulator of inflammation to a proinflammation agent in different circumstances.

"This finding is quite novel because current drug development efforts target immune cells (macrophages, T-cells) to eliminate this hyperinflammation. Our research suggests obesity-related glucose intolerance has nothing to do with the immune system. It may be more effective to target adipocytes (fat cells)," explained the investigators from the University of Cincinnati's cancer and cell
biology department.

In normal cells, they explain, PKC-zeta regulates the balance between cellular inflammatory responses to maintain glucose control. During obesity-induced inflammation, however, the function of PKC-zeta changes and the molecule begins to promote inflammation by causing adipocytes to secrete a substance (IL-6)
that travels in large quantities to the liver to cause insulin resistance."We believe a similar mechanism of action is at play in malignant tumor development.

Now we are trying to understand how PKC-zeta regulates IL6 to better determine how we can manipulate the protein to help prevent diabetes and cancer," they add.

This University of Cincinnati team is working with investigators at UC's Drug Discovery Center to screen compounds that will inhibit PKC-zeta to be used in further research.

Funding for this research was provided by grants from the National Institutes of Health, American Diabetes Association, UMass Diabetes Endocrinology Research Center and Marie Curie Foundation. Scientists from the University of Massachussetts also participated in the study.

Story Source:

University of Cincinnati Academic Health Center (2010, July 12).
Fat cells play key role in development of type 2 diabetes.

Garlic and Onion boost mineral absorption

It is well known that phytochemicals promote cardiovascular health
and help support the immune system. This study targeted how the phytochemical compounds in both garlic and onion may increase the bio-accessibility of iron and zinc, two essential minerals.

According to new research data from India, consuming garlic or onion increased the uptake of iron by about 70 percent, and zinc by to 160 percent. The new results are published in the Journal of Agricultural and Food Chemistry and could offer opportunities to tackle two of the globe's major deficiency concerns.

"Both garlic and onion were evidenced here to have a promoting influence on the bio-accessibility of iron and zinc from food grains," state the research team from the Central Food Technological Research Institute in Mysore, India. "This novel information has the potential application in evolving a food-based strategy to improve the bioavailability of trace minerals and hence contributes to the human health benefit," they added.

Iron deficiency is reported to affect about a third of the global population, with two billion people anemic around the world. In addition, zinc deficiency affects 30 per cent of the world's population. The bioavailability of both micronutrients is said to be particularly low from plant foods.

In attempt to enhance the uptake of these minerals from plant sources, the Mysore-based researchers used a model of the gastrointestinal tract to simulate passage through a human gut. Food grains including two cereals - rice and sorghum - and two pulses - chickpea and green gram - were used in their raw and cooked forms, and in the presence of two levels of garlic (0.25 and 0.5 g per 10 g of grain) and onion
(1.5 and 3 g per 10 g of grain).

Results showed that iron and zinc uptakes from both cooked and raw cereals were significantly increased in the presence of both garlic and onion, with increases up to 70 percent recorded. Improvements in the bioaccessibility of zinc were also observed for both spices, with increases in cereals ranging from 10.4 to
159.4 percent, and in pulses from 9.8 to 49.8 percent.

Commenting on the potential mechanism behind the improvements, the researchers point to the high sulfur content in garlic and onion: Sulfur-containing amino acids like cysteine have previously been shown to boost iron and zinc status in lab animals, they said.

"The information generated in this study on the promotive influence of natural sources of sulfur compounds on mineral bioaccessibility from food grains is novel and has a promising application in evolving a food-based strategy for alleviating deficiencies of these minerals in sections of the population," concluded the researchers.

Source: Journal of Agricultural and Food Chemistry
Published online
"Higher Bioaccessibility of Iron and Zinc from Food Grains in the Presence of Garlic and Onion"

High Blood Levels of Vitamin E Reduces Risk of Alzheimer's

High levels of several vitamin E components in the blood are associated with a decreased risk for Alzheimer's disease (AD) in advanced age, suggesting that vitamin E may help prevent cognitive deterioration in elderly people. This
is the conclusion reached in a Swedish study published in the July 2010 issue of the Journal of Alzheimer's Disease.

"Vitamin E is a family of eight natural components, but most studies related to Alzheimer's disease investigate only one of these components, tocopherol," explained the research team. "We hypothesized that all the vitamin E family members could be important in protecting against Alzheimer's Disease. If confirmed, this result has implications for both individuals and society, as 70 percent
of all dementia cases in the general population occur in people over
75 years of age, and the study suggests a protective effect of
vitamin E against Alzheimer's Disease in individuals aged 80
and over."

The study was conducted at the Aging Research Center (ARC), Karolinska Institutet, Stockholm, Sweden, in collaboration with the Institute of Gerontology and Geriatrics, University of Perugia, Italy. The study included a sample of 232 participants from the Kungsholmen Project, a population-based longitudinal study
on aging and dementia in Stockholm (Kungsholmen parish). All participants were aged 80+ years and were dementia-free at the beginning of the study (baseline). After 6-years of follow-up, 57 Alzheimer's Disease cases were identified.

The blood levels of all eight natural vitamin E components were measured at the beginning of the study. Subjects with higher blood levels (highest tertile) were compared with subjects who had lower blood levels (lowest tertile) to verify whether these two groups developed dementia at different rates. The study found that subjects with higher blood levels of all the vitamin E complex forms had a
reduced risk of developing Alzheimer's Disease, compared to subjects with lower levels. After adjusting for various confounders, the risk was reduced by 45-54%, depending on the vitamin E component.

The researchers note that the protective effect of vitamin E seems
to be related to the combination of the different forms. Another
recent study indicated that supplements containing high doses of
the E vitamin form ±-tocopherol may increase mortality, emphasizing that such dietary supplements, if not used in a balanced way, may
be more harmful than previously thought.

"Elderly people as a group are large consumers of vitamin E supplements, which usually contain only ±-tocopherol, and this often at high doses," said the researchers. "Our findings need to be confirmed by other studies, but they open up for the possibility that the balanced presence of different vitamin E forms can have an important neuroprotective effect."

Story Source:
Karolinska Institutet.

Journal Reference:
High plasma levels of vitamin E forms and reduced Alzheimer's
disease risk in advanced age. Journal of Alzheimer's Disease, 2010;

Antioxidants May Boost Heart Health and Metabolism

Long-term supplementation with antioxidants may
beneficially effect sugar and fat metabolism, as well as
boosting heart health by increasing the flexibility of arteries,
reports an important new study.

Daily supplements of vitamin C, vitamin E, coenzyme Q10 and
selenium significantly improved the elasticity of arteries, and levels
of HDL cholesterol in people with multiple cardiovascular risk factors,
according to findings published in Nutrition & Metabolism.

"This beneficial vascular effect was associated with an improvement
in glucose and lipid metabolism as well as significant decrease in
blood pressure," reported researchers from Wolfson Medical Center,
Israel.

The study involved 70 people with high blood pressure, diabetes,
low HDL cholesterol levels, or who were smokers. The average age
of the subjects was 62.

The participants were randomly assigned to received either a placebo
or a daily antioxidant supplement containing vitamin C (1000 mg per
day), vitamin E (400 International Units per day), coenzyme Q10
(120 mg per day) and selenium (200 micrograms per day).

Six months later, and the researchers noted that people in the
antioxidant group exhibited significant increases in arterial elasticity
index, a measure of the flexibility and therefore the health of blood
vessels. Specifically, the large arterial elasticity index increased from
11 to 12.7 ml/mm Hg x100, while no changes were observed in the
placebo group.

Furthermore, both systolic and diastolic blood pressure decreased significantly, with the former dropping from 145.2 to 136.1 mmHg,
while the later dropped from 78.4 to 75.0 mmHg, said the
researchers.

Significant improvements were also observed in HDL cholesterol
levels for the antioxidant group, said the researchers, but not in the
placebo group.

Explaining the potential mechanism involved, the Israeli researchers
note that previous studies have indicated that vitamins C and E may
protect DNA from damage, enhance antioxidant defenses and restore
the health of the cells lining blood vessels (endothelium). In addition
Coenzyme-Q10 "plays an essential role as an electron carrier in
mitochondrial oxidative phosphorylation, improves endothelial dysfunction in diabetic patients". They also note that selenium,
via its role in various antioxidative enzymes, "provides significant
protection of the coronary artery endothelium against damage by
oxidative stress".

Source: Nutrition & Metabolism

"Effect of long-term treatment with antioxidants (vitamin C, vitamin E,
coenzyme Q10 and selenium) on arterial compliance, humoral factors
and inflammatory markers in patients with multiple cardiovascular risk
factors"

Coffee or Tea: Enjoy Both in Moderation For Heart Benefits

Coffee and tea drinkers may not need
to worry about indulging...

High and moderate consumption of tea and moderate coffee consumption are linked with reduced heart disease, according to a study published in Arteriosclerosis, Thrombosis, and Vascular Biology: Journal of the American Heart Association.

Researchers in The Netherlands found:
· Drinking more than six cups of tea per day was associated with a
36 percent lower risk of heart disease compared to those who drank
less than one cup of tea per day.

· Drinking three to six cups of tea per day was associated with
a 45 percent reduced risk of death from heart disease, compared
to consumption of less than one cup per day.

And for coffee they found:
· Coffee drinkers with a modest intake, two to four cups per day, had
a 20 percent lower risk of heart disease compared to those drinking
less than two cups or more than four cups.

· Although not considered significant, moderate coffee consumption
slightly reduced the risk of heart disease death and deaths from
all causes.

Researchers also found that neither coffee nor tea consumption affected stroke risk.

"While previous studies have shown that coffee and tea seem
to reduce the risk of heart disease, evidence on stroke risk and
the risk of death from heart disease was not conclusive," said
Yvonne T. van der Schouw, Ph.D., study senior author and professor
of chronic disease epidemiology, Julius Center for Health Sciences
and Primary Care, University Medical Center Utrecht, The Netherlands. "Our results found the benefits of drinking coffee and tea occur without increasing risk of stroke or death from all causes.

Van der Schouw and colleagues used a questionnaire to evaluate
coffee and tea consumption among 37,514 participants. They followed
the participants for 13 years for occurrences of cardiovascular disease
and death.

Study limitations included self-reported tea and coffee consumption,
and the lack of specific information on the type of tea participants
drank. However, black tea accounts for 78 percent of the total tea
consumed in The Netherlands and green tea accounts for 4.6 percent.
Coffee and tea drinkers have very different health behaviors,

researchers note. Many coffee drinkers tend to also smoke and
have a less healthy diet compared to tea drinkers.

Researchers suggest that the cardiovascular benefit of drinking tea
may be explained by antioxidants. Flavonoids in tea are thought to
contribute to reduced risk, but the underlying mechanism is still not
known.

Story Source: American Heart Association.

Journal Reference: Tea and Coffee Consumption and Cardiovascular Morbidity and Mortality. Arteriosclerosis, Thrombosis, and Vascular Biology: Journal of the American Heart Association, 2010;

Papaya Extract Slows Growth of Cancer Cells in Lab Tests

Papaya is steadily gaining credibility in Western medicine for anti-cancer powers that cultures have recognized for generations.

Research scientists from the University of Florida and in Japan have documented
papaya's dramatic anticancer effect against a broad range of lab-grown tumors, including cancers of the cervix, breast, liver, lung and pancreas. The researchers used an extract prepared from dried papaya leaves, and the anticancer effects
were stronger when cells received larger doses of the tea.

In a paper published in the Feb. 17 issue of the Journal of
Ethnopharmacology, the researchers documented for the first time
that papaya leaf extract boosts the production of key signaling
molecules (called Th1-type cytokines.) This regulation of the immune
system, in addition to papaya's direct antitumor effect on various
cancers, suggests possible therapeutic strategies that use the
immune system to fight cancers.

The papaya extract did not have any toxic effects on normal cells,
avoiding a common and devastating consequence of many cancer
therapy regimens. The success of the papaya extract in acting on
cancer without toxicity is consistent with reports from indigenous
populations in Australia and Vietnam.

Researchers exposed 10 different types of cancer cell cultures to
four strengths of papaya leaf extract and measured the effect after
24 hours. Papaya slowed the growth of tumors in all the cultures.

To identify the mechanism by which papaya checked the growth of
the cultures, the team focused on a cell line for T lymphoma. Their
results suggested that at least one of the mechanisms employed by
the papaya extract is inducing cell death.

In a similar analysis, the team also looked at the effect of papaya
extract on the production of antitumor molecules known as cytokines.
Papaya was shown to promote the production of Th1-type cytokines,
important in the regulation of the immune system. For that reason,
the study findings raise the possibility of future use of papaya extract
components in immune-related conditions such as inflammation,
autoimmune disease and some cancers.

Foremost among papaya's health-promoting agents is papain,
papaya's signature enzyme, which is found in both the fruit and the
leaves.

Papaya extract's success in reducing cancer in laboratory cell
cultures must next be replicated in animal and human studies.
the researchers noted. The next step in the research is to identify
the specific compounds in the papaya extract active against the
cancer cell lines.

Story Source: University of Florida.

Antioxidants and L-Arginine Demonstrate Benefits for Active "Over Age 50" Sports Participants

New Research On How Antioxidants, Carotenoids, Amino Acids and Other Nutrients Provide Benefits For Boosting Energy & Endurance.Dietary Supplements Containing Arginine May Boost Athletic Performance for Active People Over Age 50 Reports A New Study.

The supplementation of key antioxidants including vitamins C and E, folic acid anlong with the amino acid L-Arginine was associated with a 17 per cent increase in the anaerobic threshold, defined as the amount of physical work done before lactic acid begins to accumulate in the blood, according to findings published in the Journal of the International Society of Sports Nutrition.

"The loss of exercise capacity with age often results in a reduction in physical fitness and more rapid senescence," explained lead researcher from the University of California, Los Angeles. "A dietary supplement that increases exercise capacity might help to preserve physical fitness by optimizing performance and improving general health and well being in older people."

The UCLA researchers recruited 16 men with an average age of 57.6 were randomly assigned to one of two groups. One group received the supplement combination while the other received placebo for three weeks. A stationary cycle was used to analyse changes in the anaerobic threshold.

At the end of one week of supplementation the researchers noted a 16.7 per cent increase in the anaerobic threshold in the supplementation group, which was maintained until week three, where a 14.2 per cent increase on baseline values was obtained. In the placebo group, however, no significant changes were recorded .

"We've demonstrated a 16.7 per cent increase in anaerobic threshold. This indicates a potential role of L-Arginine and antioxidant supplementation in improving exercise performance in elderly," the researchers observed.

Commenting on the potential mechanism of action, the researchers focussed on nitric oxide (NO), a molecule involved in many physiological processes, is produced from arginine and inactivated by oxygen free radicals. Supplementation with arginine and antioxidants, the researchers proposed a supporting of the NO system in the cyclists.

"This study indicated a potential role of L-arginine and antioxidant supplementation in improving exercise performance in elderly," they concluded.

The study was supported by a US National Institutes of Health (NIH) Nutrition and Obesity Training Grant.

Antioxidants will be the focus of the upcoming NutraIngredients "Antioxidants" 2010 Conference in Brussels. Topics ranging from testing to building the science to supporting health claims will be addressed by a range of international experts.

Source: Journal of the International Society of Sports Nutrition
"Arginine and antioxidant supplement on performance in elderly male cyclists: a randomized controlled trial"

Are Hand Sanitizers Better Than Hand Washing Against the Common Cold?

A new study suggests that hand sanitizers containing Ethanol are much more effective at removing rhino-virus from your hands than washing with soap and water. Sanitizers containing both ethanol and organic acids significantly reduced recovery of the virus from hands and rhino-virus infection up to 4 hours following application.

The researchers from the University of Virginia School of Medicine Charlottesville and Dial Corporation, Scottsdale, Arizona detail their findings in the March 2010 issue of the journal Antimicrobial Agents and Chemotherapy.

Rhino-virus is the known cause of approximately 30 to 35% of common cold cases in adults. Hand-to-hand contact is one of the main avenues of transmission contributing to the spread of rhino-virus infections. In the study researchers compared the effects of hand washing with soap and water and an ethanol-based hand sanitizer by contaminating the fingers of healthy volunteers with rhino-virus and then randomly grouping them and administering one of six hand treatments.

The experiments ranged from a control group who had no treatment, several groups who washed their hands for differing amounts of time (some with soap, some without), and several who used varying amounts of hand sanitizer. Results showed that the ethanol hand sanitizer removed approximately 80% of detectable rhino-virus from hands and was much more effective than no treatment, water alone,or soap and water. Soap and water removed rhino-virus from 31% of hands.

Further, researchers added organic acids to the ethanol-based sanitizer and analyzed its ability to provide persistent antiviral activity against rhino-virus following application. Results showed that the sanitizer containing both organic acids and ethanol inactivated the virus on hands and prevented infection 2 to 4 hours following application.

"The ethanol-containing hand disinfectants were significantly more effective than hand washing with water or with soap and water for removal of detectable rhino-virus for the hands in this study," say the researchers. "Furthermore, a formula containing organic acids and ethanol resulted in residual activity that significantly reduced virus recovery from the hands and rhino-virus infection for up to 4 hours after application."

Source: American Society for Microbiology.

Women Who Drink Moderately Appear to Gain Less Weight Than Nondrinkers

Normal-weight women who drink a light to moderate amount of alcohol appear
to gain less weight and have a lower risk of becoming overweight and obese
than non-drinkers, according to a report in the March 8 issue of Archives of
Internal Medicine.

More than half of American adults drink alcoholic beverages, according to
background information in the article. Alcohol contains about 7 calories per
gram (with approximately 28 grams per ounce) and alcohol drinking may possibly lead to
weight gain through an imbalance of energy consumed and energy
burned. However, research has not consistently provided evidence
that consuming alcohol is a risk factor for obesity. Scientists from
Brigham and Women's Hospital, Boston studied 19,220 U.S.
women age 39 or older who had a body mass index (BMI) in the
range classified as normal (18.5 to 25). On an initial questionnaire,
participants reported how many alcoholic beverages they typically
drank per day.

A total of 7,346 (38.2 percent) reported drinking no alcohol; 6,312
(32.8 percent) drank less than 5 grams; 3,865 (20.1 percent) drank
5 to less than 15 grams; 1,129 (5.9 percent) drank 15 to less than
30 grams; and 568 (3 percent) drank 30 grams per day or more.

Over an average of 13 years of follow-up, women on average
gained weight progressively. Women who did not drink alcohol at
all gained the most weight, with weight gain decreasing as alcohol
intake increased. A total of 7,942 (41.3 percent) women who initially
had normal weight become overweight or obese (BMI of 25 or
higher), including 732 (3.8 percent) who become obese (BMI of
30 or higher). Compared with women who did not drink at all, those
who consumed some but less than 40 grams per day of alcohol
were less likely to become overweight or obese.

Women who drank 15 to less than 30 grams per day had the lowest
risk, which was almost 30 percent lower than that of non-drinkers.
"An inverse association between alcohol intake and risk of
becoming overweight or obese was noted for all four types of
alcoholic beverages [red wine, white wine, beer and liquor], with
the strongest association found for red wine and a weak yet
significant association for white wine" the authors write.

The authors caution that, given potential medical and psychosocial
problems related to drinking alcohol, its beneficial and adverse
effects for each individual must be considered before making any
recommendation about its use. "Further investigations are warranted
to elucidate the role of alcohol intake and alcohol metabolism in
energy balance and to identify behavioral, physiological and genetic
factors that may modify the alcohol effects," they conclude.
This study was supported by grants from the National Institutes
of Health, Bethesda, Md. These grants provided funding for study
conduct and data collection.

Journal Reference: Wang et al. Alcohol Consumption, Weight Gain, and Risk of Becoming Overweight in Middle-aged and Older Women. Archives of Internal Medicine, 2010; JAMA and Archives Journals.

Flavonoid - OPCs (oligomeric procyanidins) Now Recognized As Beneficial for Heart Health

...
Fruit Sources of Antioxidants, Carotenoids, Phytochemicals Suppling High OPC Flavonoid
Levels Are Proven Beneficial For Supporting Cardiovascular Health.

Cranberry juice rich in antioxidant procyanidins is effective at boosting
the health of blood vessels, thereby supporting previous research
supporting the cardiovascular health of such compounds.

While the potential heart health benefits of flavonoid-rich diets have
been reported previously, there was uncertainty about which specific
phytochemicals present in flavonoid-rich foods provide the most the
benefits, according to the British and Japanese researchers behind
the new study.

Findings published in the Journal of Agricultural and Food
Chemistry indicate that oligomeric procyanidins (OPC) had "by far
the most potent effects" on the function of the endothelium (the cells
lining blood vessels).

The research also builds the science and understanding
surrounding the consumption of cranberry juice. "Cranberry
consumption is mostly studied in relation to the beneficial effects
of A-type procyanidins on urinary tract health," explained the
researchers. "However, when the anti-atherosclerotic actions of
OPC are also considered, the daily consumption of cranberry juice
is likely to have multiple health benefits."


Study Details
The researchers tested the effects of flavonoids on endothelial
|function. The in vitro tests focussed on measuring of synthesis of
the vasoconstrictors endothelin-1 (ET-1).

Extracts of cranberry and cranberry juice (Ocean Spray Cranberries)
compared to apple, cocoa, red wine, and green tea showed that
OPC content determined the extent of inhibition of ET-1 synthesis,
they said. Procyanidin-rich extracts of cranberry juice were also
found to produce changes in the morphology of endothelial cells
that were independent of the compounds' antioxidant activity.

"In agreement with previous studies on cultured endothelial cells
or isolated vessels, compared to flavonoid monomers, OPC
have by far the most potent effects on endothelial function," wrote
the researchers. "Whether this is also true following dietary
consumption of products containing OPC requires a more detailed
examination of the relationship between bioavailability and
functional effects," they added.

Most studies have shown a benefit of OPCs with doses in the
range of 100 to 300 milligrams a day, with the researchers
recommending doses of 100 to 200 mg per day.

According to data from the US Department of Agriculture, a
healthy diet should provide an adequate intake of OPCs, but
studies have suggested that intake of an average diet is only
about 25 mg per day.

Source: Journal of Agricultural and Food Chemistry
Published online "Regulation of Vascular Endothelial Function by Procyanidin-Rich Foods and Beverages"

Low Vitamin D Associated With Fatter, Weaker Muscles

According To New Reports,

Insufficient blood levels of vitamin D may be associated with the accumulation of fat in muscle tissue, leading to lower muscle strength, says a new study from McGill University in Canada.

A study with 90 young women aged between 16 and 22 found that almost 60 per cent were vitamin
D insufficient, and that muscle fat levels were higher in these women, compared with women with normal vitamin D levels, according to findings published in the Journal of Clinical Endocrinology and Metabolism.

The findings are said to be the first to show a clear link between Vitamin D levels and the accumulation of fat in muscle tissue, and add to an ever growing body of science supporting the benefits of maintaining healthy vitamin D levels.

In adults, it is believed vitamin D deficiency may precipitate osteopenia, osteoporosis, muscle weakness, fractures, common
cancers, autoimmune diseases, infectious diseases and cardiovascular diseases. There is also some evidence that the
vitamin may reduce the incidence of several types of cancer and type-1 diabetes.

Study Details
In collaboration with scientists from the University of Southern California, the McGill researchers recruited the young Californian women and measured blood levels of 25- hydroxyvitamin D (25(OH)D), the non-active storage form of vitamin D, as well as levels of fat, muscle mass, and percent muscle fat.

Results showed that almost 60 per cent of the women had insufficient levels, equivalent to blood levels lower than 29
nanograms per millilitre, of which 24 per cent were classed as vitamin D deficient (levels below 20 ng/ml).

Vitamin D levels were found to be strongly linked to the percent of fat in muscle, with lower D levels resulting in higher fat content. "This reciprocal association between vitamin D status and muscle fat was not previously reported and is unexplained and intriguing," wrote the researchers in the JECM.

The researchers noted surprise at their findings since the women were all healthy young women living in California, with adequate
exposure to sunshine. "We are not yet sure what is causing vitamin D insufficiency in this group," noted the researchers "High
levels of vitamin D could help reduce body fat. Or, fat tissues might absorb or retain vitamin D, so that people with more fat are likely to also be vitamin D deficient."

This study was funded by a grant from the National Institutes of Health, the U.S, Department of the Army, the Canadian Institutes of Health Research (CIHR), the Natural Sciences and Engineering Research Council of Canada (NSERC) and the Dimensional Fund Advisors Canada Inc.

Data on Vitamin D
Vitamin D refers to two biologically inactive precursors - D3, also known as cholecalciferol, and D2, also known as ergocalciferol. The former, produced in the skin on exposure to UVB radiation (290 to 320 nm), is said to be more bioactive.

While our bodies do manufacture vitamin D on exposure to sunshine, the levels in some northern countries are so weak during the winter months that our body makes no vitamin D at all, meaning that dietary supplements and fortified foods are considered as the best way to boost intakes of vitamin D.

Source: Journal of Clinical Endocrinology and Metabolism
Published online: "Vitamin D Status and Its Relation to Muscle
Mass and Muscle Fat in Young Women"

Blueberries Help Counteract Intestinal Diseases

It is well known that blueberries are rich in antioxidants and vitamins. New research from the Lund University Faculty of Engineering in Sweden shows
that blueberry fiber are important and can alleviate and protect
against intestinal inflammations,such as ulcerative colitis. The protective effect is even better if the blueberries are eaten together with probiotic foods such as yogurt.

The project originated as an attempt to determine whether various
types of dietary fiber and health-promoting bacteria, known as
probiotic bacteria such as lactobacillus and bifidobacteria from
yogurt, can help alleviate and prevent the risk of ulcerative colitis
and colorectal cancer. In recent years, the research community has
been recognizing that our health is governed to a great extent by
the activities in our large intestine.

The researchers tested various types of diets of blueberry husks,
rye bran and oat bran with or without a mixture of probiotic bacteria.
The results showed that the protective effect of blueberries was
reinforced if they were eaten together with probiotics.

"The probiotics proved to have a protective effect on the liver, an organ that is often negatively impacted by intestinal inflammations." they explained.

Blueberries are rich in polyphenols, which have an antimicrobial and
antioxidative effect. The combination of blueberries and probiotics
reduced inflammation-inducing bacteria in the intestine at the same
time as the number of health-promoting lactobacilli increased.

The researchers also noted that if blueberries are eaten together
with probiotics, the content of butyric acid and propionic acid
increased in the blood, two substances that are formed when fiber
are broken down and that have previously been known to be
important energy sources for intestinal cells. In recent years they
have also been shown to favorably impact the immune defense.
According to their findings, it seems as if the absorption of these
beneficial components is effectively facilitated by the presence of
probiotics. A large portion of the butyric acid not only was taken up
by the intestinal cells but was also transported onward to the blood.

"A further explanation for the extremely positive effect of blueberries
may be that the blueberry fiber are not degraded to such a high
degree in the large intestine. This means that inflammation-inducing
substances do not come into contact with the mucous lining of the
intestine but are embedded in the fibre instead. Then these
substances are transported out of body together with the regular
evacuation."

The researchers also found that rye bran was broken down in the
large intestine, in the same place that ulcerative colitis and large-
intestine cancer often occur, and that the rye bran provided a rich
supply of butyric acid and propionic acid. On the other hand, the
fiber in oat bran were degraded earlier in the large intestine. The
most striking result, however, was that blueberries themselves had
such a favorable effect compared with both rye bran and oat bran.

For individuals who suffer from stomach pains, diarrhea, or
constipation, complaints resulting from intestinal disorders and
more undefined intestinal problems, these readily available foods
should be a regular part of their dietary intake. The disease ulcerative
colitis is one of the inflammatory intestinal diseases included under
the general name IBD, inflammatory bowel diseases.

Vitamin D Crucial to Activating Immune Defenses...

Scientists at the University of Copenhagen have discovered that
Vitamin D is crucial to activating our immune defenses and that without
proper intake of the vitamin, the killer cells of the immune system (known
as T cells) will not be able to react sufficiently and fight off serious
infections in the body.

For T cells to detect and kill foreign pathogens such as clumps
of bacteria or viruses, the cells must first be 'triggered' into action
and 'transform' from inactive and harmless immune cells into killer
cells that are primed to seek out and destroy all traces of a foreign
pathogen.The researchers found that the T cells rely on vitamin D
in order to activate and they would remain dormant, unresponsive
to the possibility of threat if vitamin D is lacking in the blood.

Chemical Reaction that Enables Activation...
In order for the specialized immune cells (T cells) to protect the
body from dangerous viruses or invading bacteria, the T cells
must first be exposed to traces of the foreign pathogen. This
occurs when they are presented by other immune cells in the body
(known as macrophages) with suspicious cell fragments or traces
of the pathogen. The T cells then bind to the fragment and divide
and multiply into hundreds of identical cells that are all focused on
the same pathogen type. The sequence of chemical changes that
the T cells undergo enables them to both be sensitized to and able
to deliver a targeted immune response.

When a T cell is exposed to a foreign pathogen, it extends a
signaling device acting like an antenna (known as a vitamin D
receptor) to search for vitamin D. This means that the T cell must
have vitamin D or activation of the cell will cease. If the T cells
cannot find enough vitamin D in the blood, they cannot begin to mobilize.

T cells that are successfully activated transform into one of two
types of immune cell. They either become killer cells that will attack
and destroy all cells carrying traces of a foreign pathogen or they
become helper cells that assist the immune system in acquiring
memory.The helper cells send messages to the immune system,
passing on knowledge about the pathogen so that the immune
system can recognize and remember it at their next encounter.
T cells form part of the adaptive immune system, which means
that they function by assisting the immune system to recognize
and effectively adapt to constantly changing threats.

The researchers wrote "Scientists have known for a long time that
vitamin D is important for calcium absorption and the vitamin has
also been implicated in diseases such as cancer and multiple
sclerosis, but what we didn't realize is how crucial vitamin D is
for actually activating the immune system, which we know now."

Identifying the Role of Vitamin D in the Activation of T Cells
Has Been a Major Breakthrough...

The discovery provides much needed information about the
immune system and will help scientists regulate the immune
response. This is important not only in fighting disease but also
in dealing with anti-immune reactions of the body and the rejection
of transplanted organs. Active T cells multiply at an explosive rate
and can create an inflammatory environment with serious
consequences for the body. As an example after organ transplants,
T cells can attack the donor organ as a foreign invader.

In autoimmune disease, hypersensitive T cells mistake fragments
of the body's own cells for foreign pathogens, leading to the body to
launch an attack upon itself.

The research team was also able to track the biochemical sequence
of the transformation of an inactive T cell to an active cell, and thus
would be able to intervene at several points to modulate the immune
response. Inactive T cells crucially contain neither the vitamin D
receptor nor a specific molecule (PLC-gamma1) that would enable
the cell to deliver an antigen specific response.

The researchers believe "the findings could help us to combat
infectious diseases and global epidemics, particularly useful when
developing new vaccines."

Most Vitamin D is produced as a natural byproduct of the skin's
exposure to sunlight. It can also be found in fish liver oil, eggs and
fatty fish such as salmon, herring and mackerel or taken as a dietary
supplement.

Journal Reference: Nature Immunology, 2010
von Essen et al. Vitamin D controls T cell antigen receptor signaling
and activation of human T cells.

Cardiovascular Benefits of Dairy Proteins...

Dairy-Souce Proteins, Peptides,Amino Acids Valuable For Helping
Support Cardiovascular Health,According to New Reports.

A combination of milk proteins may reduce hardening of the arteries, says a new study
from Finland that support the cardiovascular benefits of the dairy peptides.

The combination of isoleucyl-prolyl-proline (IPP) and valyl-prolyl-proline (VPP) were
found to reduce arterial stiffness and enhancing the function of the cells lining blood vessels (endothelial cells) in people with hypertension, according
to results published in the European Journal of Clinical Nutrition.

About one billion people worldwide suffer from high blood pressure
(hypertension), defined as having a systolic and diastolic blood
pressure (BP) greater than 140 and 90 mmHg. It is a major risk
factor for cardiovascular disease (CVD) - a disease that causes
almost 50 per cent of deaths in Europe.

The results fit with wider heart health benefits of the ingredients.
A meta-analysis from Chinese scientists and published in Nutrition
pooled data from the trials showed that the milk tripeptides were
associated with a 4.8 mmHg reduction in systolic blood pressure
and a 2.2 mmHg reduction in diastolic blood pressure.

Study details...
Researchers from Valio and the Univeristy of Helsinki recruited 89
people with hypertension and randomly assigned them to receive a
low dose of tripeptides (5 mg/day) for 12 weeks, followed by a high
dose (50 mg/day) for a further 12 weeks, or placebo.

t the end of the study, arterial stiffness, measured as augmentation
index (AIx), decreased in the peptide group by 1.53 per cent, while
it increased in the placebo group, report the researchers.

On the other hand, no changes in endothelial function were observed
between the groups. The researchers note that the action of the
peptides may be linked to the angiotensin converting enzyme
(ACE)-inhibitory activity. ACE inhibitors work by inhibiting the conversion of angiotensin I to the potent vasoconstrictor,
angiotensin II, thereby improving blood flow and blood pressure.

"Another mechanism that must be considered is the fact that the
functional stiffness of the large arteries is affected by the distensive
effect that blood pressure exerts on the arterial walls," they wrote.

"Given that both systolic and diastolic blood pressure diminished
in the intervention group, AIx reduction could to some extent be
explained by lowered blood pressure. In any case, regardless of
the underlying mechanism, reduced arterial stiffness is beneficial
to cardiovascular health by reducing cardiac after load and central
systolic augmentation."

Source: European Journal of Clinical Nutrition Published online
"Long-term intervention with Lactobacillus helveticus fermented
milk reduces augmentation index in hypertensive subjects"

Multi-Vitamins May Help Weight Loss in Obese Women...

New study conducted in China reports multi-vitamin and mineral
supplements may help reduce body weight and improve blood fat levels,
according to results of a clinical trial in obese women.

Results of a 26-week randomized,double-blind, placebo-controlled
intervention study with obese women found that multivitamins & minerals
were associated with significantly lower body weight, body mass
index, and fat mass.

Levels of total cholesterol and LDL-cholesterol were also significantly
reduced, while HDL-cholesterol were increased, according to
findings published in the International Journal of Obesity.

Obesity rates have skyrocketed in the US in recent years - 15 per
cent of the population was obese in 1980, compared to 34 per cent
today, according to figures from the Center for Disease Control and
Prevention.

Daily Multivitamin Use...
According to a National Institutes of Health (NIH) State-of-the-
Science Panel, half of the American population routinely use
dietary supplements.

Recent results of the National Health and Nutrition Examination
Survey showed that 35 per cent of the US adult population
regularly consumes one or more types of multivitamin product
(Am. J. Epidemiol., 2004, Vol. 160, Pages 339-349).

Study Details...
Ninety-six obese women aged between 18 and 55 were recruited
to participate in the study, with 87 completing the 26 weeks of
intervention. Women were randomly assigned to one of three
groups: One received a multivitamin and mineral supplement; the
second received a calcium supplement; and the third received an
identical placebo.

Researchers from the Department of Nutrition and Food Hygiene
at Harbin Medical University, reported that the multivitamin and
mineral group lost an average of 3.6 kg (approx. 8 lbs.) of body
weight, compared to 0.9 kg (approx. 2 lbs.) and 0.2 kg (less than
one-half pound) for the calcium and placebo groups, respectively.

In addition, significant reductions in BMI and waist circumference
were observed in the multivitamin and mineral group, while the
changes in the other groups were not significant.

"To our knowledge, this study is the first to evaluate the effects of
multivitamin and mineral supplementation on lipid profile in obese
subjects," wrote the researchers.

Calcium and Dairy Intake...
On the other hand, the calcium group only experienced cholesterol
improvements, with HDL levels increasing and LDL decreasing,
compared with the placebo group.

A relationship between dairy intake and weight reduction has been
recorded in numerous studies, and dairy industries in Europe and
the US have been promoting milk-based products for consumers
who want to slim for some time. The subject, however, remains
controversial.

Some experts are arguing that calcium and vitamin D are the active
nutrients behind the effects of dairy. Other researchers have
previously said that dairy can help reduce body fat and that calcium
only accounts for about 40 per cent of the fat reduction effect.

Source: International Journal of Obesity
Published online
"Effects of multivitamin and mineral supplementation on adiposity,
energy expenditure and lipid profiles in obese Chinese women"

Omega-3 Fatty Acids May Boost Brain Function In Boys

According To an Important New Study...
Supplements including the omega-3 fatty acid DHA
(docosahexaenoic acid) may alter the function of the brain
associated with working memory, according to results of
a new study with healthy young boys.

Using neuro-imaging,scientists from the University of Cincinnati
showed for the first time that supplementation with Omega-3 (DHA)
alters the functional activity in cortical attention networks in
humans.

"The present findings add to an emerging body of evidence from
preclinical and clinical imaging studies that suggest that dietary
DHA intake is a robust modulator of functional cortical activity,"
wrote the researchers in the American Journal of Clinical Nutrition.

The new study helps verify a previous study from the European
Food Safety Authority (EFSA) for DHA-related brain and eye health
claims for infants. EFSA's Panel on Dietetic Products, Nutrition and
Allergies (NDA) said DHA (docosahexaenoic acid) levels of 100mg
of per day were appropriate for 7-24 month-old infants along with
200mg per day for pregnant and lactating women.

The DHA claims relating to brain health stated: "DHA intake can
contribute to normal brain development of the foetus, infant and
young children" Another omega-3 fatty acid, known as ALA (alpha
linolenic acid), was affirmed as important for the normal brain
development of children up to the age of 18 but no specific dosage
levels were identified.

Study Details
While there is a growing body of evidence linking DHA to cognitive
function, the researchers note that it is unkown how DHA
supplementation may affect functional cortical activity in humans.
In order to fill this knowledge gap, they recruited 33 health boys
aged between 8 and 10 and randomly assigned them to receive
one of two doses of DHA or placebo for eight weeks.

Brain activation patterns were measured using functional magnetic
resonance imaging (fMRI) during a test of sustained attention while
playing video games. The results showed that DHA levels in the
membrane of red blood cells (erythrocytes ) increased by 47 and
70 per cent in the low and high dose DHA group, while the placebo
groups experienced an 11 per cent drop in DHA levels.

The most significant finding from the fMRI data was an indication
of significant increases in the activation of the dorsolateral prefrontal
cortex part of the brain in the DHA groups - an area of the brain
associated with working memory. Changes in other parts of the
brain, including the occipital cortex (the visual processing centre)
and the cerebellar cortex (plays a role in motor control) were
observed.

"These findings suggest that this imaging paradigm could be useful
for elucidating neurobiological mechanisms underlying deficits in
cortical activity in psychiatric disorders associated with DHA
deficiencies, including ADHD and major depression," concluded
the researchers.

The study was co-funded by Martek, the National Institutes of Health,
and the Inflammation Research Foundation.

Source: American Journal of Clinical Nutrition
Published online "Docosahexaenoic acid supplementation increases
prefrontal cortex activation during sustained attention in healthy boys:
a placebo-controlled, dose-ranging, functional magnetic resonance
imaging study"

High Calcium Intakes May Improve Male Survival...

Intakes of calcium above the recommended daily levels may reduce the risk of dying
from heart disease and cancer by 25 per cent, says a new study from Sweden.

Average daily intakes of 1,953 m of the mineral were also associated with a non-significant lower risk of mortality from only heart disease,
compared to average daily intakes of 990 mg per day, according to findings published in the American Journal of Epidemiology.

Recommended daily intakes of calcium for people between 19
and 50 years of age are 1,000 mg for both men and women,
according to the US National Institutes of Health (NIH).

On the other hand, intakes of magnesium were not associated
with mortality from all-causes, heart disease or cancer, report
researchers from the Karolinska Institutet.

The researchers analysed data from 23,366 Swedish men aged
between 45 79, non of whom used dietary supplements. Between
1998 and the end of 2007, they documented 2,358 deaths from
all causes, which included 819 deaths from cardiovascular disease
and 738 from cancer. The highest average intakes, almost double
the recommended levels, were associated with a 25 per cent
reduction in so-called all-cause mortality, compared with the lowest
average intakes, said the researchers.

Magnesium intakes up to about 523 milligrams per day were
not associated with any modifications to the risk of all-cause,
Cardio Vascular Disease, or cancer mortality, they added.

"This population-based, prospective study of men with relatively
high intakes of dietary calcium and magnesium showed that
regular intake of calcium above that recommended daily may
reduce all-cause mortality," they concluded.

The findings relating to heart disease appear to be inline with
findings from other studies, which have reported that the mineral
may lower blood pressure and reduced the risk of hypertension.
Various studies have also linked calcium to reduced risks of
colorectal (when combined with vitamin D) and prostate cancer.
However, the new study found no significant relationship between
calcium intakes and the risk of mortality from cancer.

Source: American Journal of Epidemiology
Published online
"Dietary Calcium and Magnesium Intake and Mortality:
A Prospective Study of Men"

Beer May Help Prevent Osteoporosis

Beer is a Rich Source of the Dietary Mineral Silicon and
May Help Prevent Osteoporosis

Phoyo of beer A new study suggests that beer is a significant source of dietary silicon,a key ingredient for increasing bone mineral density.

Researchers from the Department of Food Science & Technology at the University of
California, Davis studied commercial beer production to determine the relationship
between beer production methods and the resulting silicon content,concluding that beer is a rich source of dietary silicon.

Details of this study are available in the February issue of theJournal of the Science of Food and Agriculture, published byWiley-Blackwell on behalf of the Society of Chemical Industry.

The study examined a wide range of beer styles for their silicon
content and have also studied the impact of raw materials and the
brewing process on the quantities of silicon that enter wort and beer.

Silicon is present in beer in the soluble form of orthosilicic acid
(OSA), which yields 50% bioavailability, making beer a major
contributor to silicon intake in the Western diet. According to the National Institutes of Health (NIH), dietary silicon (Si), as soluble
OSA, may be important for the growth and development of bone
and connective tissue, and beer appears to be a major contributor
to silicon intake. Based on these findings, some studies suggest
moderate beer consumption may help fight osteoporosis, a
disease of the skeletal system characterized by low bone mass
and deterioration of bone tissue.

The researchers examined a variety of raw material samples and
found little change in the silicon content of barley during the malting
process. The majority of the silicon in barley is in the husk, which is
not affected greatly during malting. The malts with the higher silicon
contents are pale colored which have less heat stress during the
malting process. The darker products, such as the chocolate,
roasted barley and black malt, all have substantial roasting and
much lower silicon contents than the other malts for reasons that are
not yet known. The hop samples analyzed showed surprisingly high
levels of silicon with as much as four times more silicon than is
found in malt. However, hops are invariably used in a much smaller
quantity than is grain. Highly hopped beers, however, would be
expected to contain higher silicon levels.

The study also tested 100 commercial beers for silicon content
and categorized the data according to beer style and source. The average silicon content of the beers sampled was 6.4 to 56.5 mg
per liter.

"Beers containing high levels of malted barley and hops are richest
in silicon," concludes the study. "Wheat contains less silicon than
barley because it is the husk of the barley that is rich in this element.
While most of the silicon remains in the husk during brewing,
significant quantities of silicon nonetheless survives into the beer."

Whole Grains Take a Bite Out of Type 2 Diabetes Risk

WEDNESDAY, March 3 (HealthDay News) -- Brown rice is better than white rice at reducing the risk of type 2 diabetes, but whole grains are the most effective at lowering the risk, study findings show.

U.S. researchers analyzed data from 39,765 men in the Health Professionals Follow-up Study and 157,463 women in the Nurses' Health Study I and II. None of the participants had diabetes, heart disease or cancer at the start of the studies. Their consumption of brown and white rice, as well as other foods, was assessed every two to four years.

During 3.3 million person-years of follow-up, there were 10,507 incidents of type 2 diabetes. After adjusting for a number of dietary and lifestyle risk factors, the researchers found that people who ate five or more servings per week of white rice were 17 percent more likely to develop type 2 diabetes than those who ate less than one serving of white rice per month.

In contrast, people who ate two or more servings of brown rice per week were 11 percent less likely to develop type 2 diabetes than those who ate less than one serving of brown rice per month, the study authors reported.

"We estimated that replacing 50 grams/day intake of white rice with the same amount of brown rice was associated with a 16 percent lower risk of type 2 diabetes, whereas the same replacement with whole grains as a group was associated with a 36 percent lower diabetes risk," wrote Dr. Qi Sun, of Harvard School of Public Health in Boston, and colleagues.

The study was to be presented Wednesday at the American Heart Association's Nutrition, Physical Activity and Metabolism Conference in San Francisco.

More information

The U.S. Office of Disease Prevention and Health Promotion outlines how to prevent type 2 diabetes.

Natural Phytochemicals in Tea May Boost Attention Span...

New Study: Tea Compounds (L-theanine and Caffeine) May Boost Attention Span

The Natural Phytochemicals From Black Tea Are Reported Beneficial For Supporting
Cognitive and Mental Function

The tea compounds L-theanine and caffeine at levels obtained in
a single cup of tea may improve attention, says a new study from
Unilever.

A combination of 97 milligrams of L-theanine and 40 milligrams
of caffeine was associated with improvements in attention,

Publication of the study comes a year after Unilever-submitted health
claims linking black tea and improved mental focus.

The new study further supports the association between tea and
attention, although it did not report any benefits for alertness.

The study conducted by at Unilever R&D Vlaardingen, recruited 29
healthy regular tea and/or coffee drinkers to take part in the study.
The average age was 30 years old.

People were randomized to consume a drink containing L-theanine
and caffeine mixed with iced tea powder in water, or a placebo
(water with iced tea powder) separated by between 6 and 14 days.
The subjects each completed a cognitive test at baseline, and then
10 and 60 minutes after drinking.

"This study provided further evidence that the L-theanine/caffeine
combination improves attention on the switch task," wrote the
researchers. "The improvement in accuracy in combination with
unaltered response speed is in line with previous studies.

"Tentative evidence was [also] found that the effect of the
L-theanine/caffeine combination on attention is not specific to
the visual modality, as we found faster responses in both the
visual and auditory modality on the intersensory task after the
combination as compared to placebo," they added.

"Taken together with the previous studies, we conclude that a high
dose of L-theanine combined with caffeine, at the level of a single
cup of tea, can help to improve attention," they concluded.

Source: Appetite (Published online)

Low Levels of Vitamin B6 May Increase Heart Disease Risk Reports a New Study...

Low levels of vitamin B6 may increase the risk
of inflammation and metabolic conditions,and subsequently
cardio-disease risk.

A cross-sectional study with 1,205 people found that higher levels
of vitamin B6, were linked to lower levels of C-reactive protein
(CRP), a marker of inflammation, and lower levels of 8-hydroxy-
2'-deoxyguanosine (8-OHdG), a marker for oxidative stress, both
of which are related to heart disease risk.

C-Reactive Protein is produced in the liver and is a known marker
for inflammation. Increased levels of CRP are a reliable predictor
for the onset of both type-2 diabetes and cardiovascular disease.

Researchers from the Jean Mayer USDA Human Nutrition Research
Center on Aging at Tufts University report their findings in the
American Journal of Clinical Nutrition.

"Our data suggest that vitamin B-6 may influence cardiovascular
disease risk through mechanisms other than reduction of the amino
acid homocysteine and support the notion that nutritional status may
influence the health disparities present in this population," reported
the researchers.

Study details
The team measured levels of PLP, CRP, and 8-OHdG in 1,205
adults aged between 45 and 75 and living in Massachusetts.
Results showed a strong dose-dependent relationship between
PLP levels and CRP levels, with the highest PLP levels associated
with CRP levels almost 50 per cent lower than low PLP levels.

Furthermore, the highest average levels of PLP were associated
with 8-OHdG concentrations of 108 nanograms per milligram,
compared to 124 ng/mg for low PLP levels.

The associations were observed even after the researchers took
into account homocysteine levels.

It is not the first time that PLP levels have been linked to C-Reactive
Protein levels. A Harvard study reported last year that PLP levels
were slightly inversely correlated with blood levels of CRP, and may
also reduce the risk of colorectal cancer by 50 per cent (Cancer
Epidemiology, Biomarkers & Prevention, Vol. 18, pp. 1197-1202).

Source: American Journal of Clinical Nutrition, February 2010,
"Association of vitamin B-6 status with inflammation, oxidative
stress, and chronic inflammatory conditions: the Boston
Puerto Rican Health Study"

Overweight Middle-Aged Adults at Greater Risk for Cognitive Decline
The adverse affects of being overweight are not limited to
physical function but also extend
to neurological function, according
to research in the latest issue of
The Journals of Gerontology Series
A: Biological and Medical Sciences.

The publication presents a collection
of ten articles highlighting new findings
related to obesity in older persons.
"One of the unanticipated consequences of improved medical
management of cardiovascular disease is that many obese
individuals reach old age," reported Journal of Gerontology:
Medical Sciences from scientists from the National Institute
on Aging. "We need a better understanding of the causes and
consequences of obesity in older individuals -- especially when
obesity is associated with sarcopenia."

A study conducted at Sweden's Jönköping University, found that
individuals with higher midlife body mass index (BMI) scores had
significantly lower general cognitive ability and significantly steeper
decline than their thinner counterparts over time. These statistics
were compiled from a study of Swedish twins that took place over
the course of nearly 40 years, from 1963 to 2002; the results were
the same for both men and women.

Other studies reported in the journal show that obesity appears
particularly threatening in the presence of other health problems,
such as poor muscle strength and depression.

Similarly, changes in weight also signify declines in overall health.
A team of researchers from the University of Washington, Seattle,
found that such fluctuations are significant indicators of future
physical limitations and mortality in the elderly. The researchers
used data from the Cardiovacscular Health Study, which included
information from over 3,000 individuals aged 65 and older from
1992 to 1999. They discovered that a history of cyclically losing
and gaining weight increased a person's chance of having
difficulty with activities of daily living including the simple tasks
of bathing, dressing, eating, etc., by 28 percent.

Source: The Gerontological Society of America

Antioxidants May Boost Colon Health, According To New Study...

Further Evidence Supports RegularIntake Of Antioxidants,
Carotenoids, Minerals And Vitamins Are Valuable For Cancer
Risk Reduction

Specifically, Selenium-based supplements may prevent the
development of new polyps in people with a history of colon
polyp formation, says a new study.

400 people participated in the study, in which they received
either placebo or an antioxidant-rich supplement containing
selenomethionnine, zinc, and vitamins A, C, and E. At the end
of the study people in the antioxidant group experienced a 40
per cent reduction in the incidence of new polyps of the large bowel.

"Our study is the first intervention trial specifically designed to
evaluate the efficacy of the selenium-based antioxidant compound
on the risk of developing metachronous adenomas," said
researchers from the National Institute for Cancer Research
in Genoa, Italy.

The study represents another important step on the ladder of
supporting the potential anti-cancer effects of the mineral. The
research findings are being presented at the American Association
for Cancer Research Frontiers in Cancer Prevention Research
Conference, held in Houston.

Adenomatous polyps (or adenoma) are benign lesions of the large
bowel that, in time, could progress to cancer, explain the researchers.
Even though only a small proportion of adenomas will develop into
cancer, it is said that almost 70 to 80 per cent of colorectal cancer
stems from an adenoma.

The research team randomly assigned the 411 participants aged
between 25 and 75 to receive either placebo or an antioxidant
supplement. The supplement provided daily doses of 200
micrograms of selenomethionnine, 30 milligrams of zinc, 6,000 IU
of vitamin A, 180 milligrams of vitamin C, and 30 milligrams of
vitamin E. All the participants had already undergone surgery to
remove one or more colorectal adenomas.

"Our results indicated that individuals who consumed antioxidants
had a 40 per cent reduction in the incidence of metachronous
adenomas of the large bowel," said the researchers "It is particularly
noteworthy that the benefit observed after the conclusion of the trial
persisted through 13 years of follow up."

Selenium and Prostate Health...

A greater body of science exists for Selenium and prostate health.
A number of studies, most notably the Nutritional Prevention of
Cancer study and the Alpha-tocopherol, Beta-carotene Cancer
Prevention study, have reported that the nutrients, alone or in
combination, may reduce the risk of prostate cancer.

With over half a million new cases of prostate cancer diagnosed
every year, and the cancer directly causing over 200,000 deaths,
potential preventive measures are highly desirable
.

Mango fruit and cancer

Mango Fruit Has Been Found To Prevent or Stop Certain Colon And Breast Cancer Cells,Food Scientists Find...

That's according to a new study by Texas AgriLife Research food scientists, who examined the five varieties most common in the U.S.

The tropical mango is an ancient fruit heavily consumed in many parts of the world, known to have beneficial digestive health aspects. The National Mango Board commissioned a variety of studies with several U.S. researchers to help determine its nutritional value.

As a superfood providing valuable nutrients and enzymes as well as high antioxidant levels, Mango is beneficial to health, similar to blueberry, acai and pomegranate.

The research team checked mango against cancer cells anyway, and found it prevented or stopped cancer growth in certain breast and colon cells.

" If you look at it from the physiological and nutritional standpoint, taking everything together, it would be a high-ranking super food," they noted. "It would be good to include mangoes as part of the regular diet."

The researchers tested mango polyphenol extracts in vitro on colon, breast, lung, leukemia and prostate cancers. Polyphenols are the natural substances in plants associated with a variety of compounds known to promote good health.

Mango showed some impact on lung, leukemia and prostate cancers but was most effective on the most common breast and colon cancers.

"What we found is that not all cell lines are sensitive to the same extent to an anticancer agent," they explained. "But the breast and colon cancer lines underwent apotosis, or programmed cell death. Additionally, we found that when we tested normal colon cells side
by side with the colon cancer cells, that the mango polyphenolics did not harm the normal cells."

Further tests on the colon cancer lines were conducted because a mango contains both small molecules that are readily absorbed and larger molecules that would not be absorbed and thus remain present in a colon.

"We found the normal cells weren't killed, so mango is not expected to be damaging in the body," they also said. "That is a general observation for any natural agent, that they target cancer cells and leave the healthy cells alone, in reasonable concentrations at least."

They evaluated polyphenolics, and more specifically gallotannins as being the class of bioactive compounds (responsible for preventing or stopping cancer cells). Tannins are polyphenols that are often bitter or drying and found in such common foods as grape seed,wine and tea.

The study found that the cell cycle, which is the division cells go through, was interrupted. This is crucial information because it indicates a possible mechanism for how the cancer cells are prevented or stopped.

"For cells that may be on the verge of mutating or being damaged, mango polyphenolics prevent this kind of damage," they said.

According to the National Mango Board, based in Winter Park, Fla., most mangoes consumed in the U.S. are grown in Mexico, Ecuador, Peru, Brazil, Guatemala and Haiti. Mangoes are also native to southeast Asia and India and are best produced in tropical climates. They were introduced to the United States in the late 1800s, and a few commercial acres still exist in California
and Florida.

Vitamin E May Boost Brain Health After Stroke

May prevent nerve cell death in the brain
following a stroke,suggests new research
on this emerging form of Vitamin E.

Alpha-tocotrienol, one of eight forms of Vitamin E, was found to inhibit an enzyme from releasing fatty acids that eventually kill neurons, according to findings from a study with mouse brain cells published in the Journal of Neurochemistry.

The beneficial effects are observed at low levels of the nutrient,researchers from Ohio State University report following their National Institutes of Health-funded study.

"Tocotrienol - a natural dietary form of the nutrient Vitamin E, can be just as effective as drugs or other therapeutic agents, if not moreso, in neural protection, opening up new possibilities into prevention and even treatment of stroke and other neuro-degenerative diseases" the researchers noted.

The potential neuroprotective effects of nanomolar levels of tocotrienol were first reported a decade ago. This latest study from The Ohio State University helps clarify how Vitamin E tocotrienol, which is easily achievable by daily supplementation, protects the brain in artificially induced stroke," they added.

"It shows tocotrienol inhibits the enzyme cPLA2 from releasing arachidonic acid into the brain. The release of arachidonic acid is an important step in causing neuronal death from glutamate induced state which mimics stroke," explained the researchers.

There are eight forms of vitamin E: four tocopherols (alpha, beta, gamma, delta) and four tocotrienols (alpha, beta, gamma, delta). Alpha-tocopherol is the main source found in supplements and in a healthy European diet, while gamma-tocopherol is the most common form found in the American diet. Tocotrienols are only minor components in plants, although several sources with known high levels include palm oil, cereal grains and rice bran.

The scientists involved in the study looked at the effects of alpha-tocotrienol to inhibit the action of the enzyme called cystolic calcium-dependent phospholipase A2, or cPLA2. Following the trauma of blocked blood flow associated with a stroke, an excessive amount of the neurotransmitter glutamate is released in the brain. Despite having an important role in learning and memory, too much glutamate can trigger the death of brain cells, or neurons, said to be the most damaging effects of a stroke.

When tocotrienol was introduced to cells exposed to the high levels of glutamate arachidonic acid levels decreased by 60 per cent, said the researchers. This resulted in a cell survival rate four times higher than cells exposed to glutamate alone.

They noted that the effects were observable with a dose of tocotrienol, equivalent to a concentration about 10 times lower than the average amount of tocotrienol circulating in humans who consume the vitamin regularly.

Source: Journal of Neurochemistry
Published online