Read reviews of all the supplements I've tried over the years here: www.iherb.com/mypage/lotuspocus

Wednesday 29 February 2012

Anticholinergics: Regular use affects brain function in elderly

Many people are unaware that dozens of painkillers, antihistamines and psychiatric medications — from drugstore staples to popular antidepressants — can adversely affect brain function, mostly in the elderly. Regular use of multiple medications that have this effect has been linked to cognitive impairment and memory loss.

Called anticholinergics, the drugs block the action of the neurotransmitter acetylcholine, sometimes as a direct action, but often as a side effect. Acetylcholine is a chemical messenger with a range of functions in the body, memory production and cognitive function among them.

The difficulty for patients is that the effect of anticholinergic drugs is cumulative. Doctors are not always aware of all of the medications their patients take, and they do not always think to review the anticholinergic properties of the ones they prescribe. It’s a particular problem for older patients, who are more vulnerable to the effects of these drugs and who tend to take more medicines over all.

Now a spate of new research studies has focused on anticholinergic medicines.

After following more than 13,000 British men and women 65 or older for two years, researchers found that those taking more than one anticholinergic drug scored lower on tests of cognitive function than those who were not using any such drugs, and that the death rate for the heavy users during the course of the study was 68 percent higher.

That finding, reported last July in The Journal of the American Geriatrics Society, stunned the investigators.

“So far we can’t tell why they are dying, but it wasn’t because they were sicker or older,” said Dr. Malaz A. Boustani, director of the Wishard Healthy Aging Brain Center and a scientist at the Regenstrief Institute, both in Indianapolis, who was one of the paper’s authors. “We adjusted for age, gender, race, other medications they were taking, other diseases and social status. We adjusted for everything we could, and that signal did not go away.”

He added: “These are very, very common drugs. That’s the scary piece.”

Dr. Chris Fox, a senior lecturer at Norwich Medical School at the University of East Anglia in England and the paper’s lead author, said he and his colleagues suspected that anticholinergics take a toll on bodily organs and systems like the cardiovascular system, although there are no studies confirming this.

Anticholinergics have also been implicated in the delirium that intensive-care patients frequently develop in the hospital. “Clinicians don’t think of them nearly as often as they should as a potential cause of cognitive problems,” said Dr. Wesley Ely, a professor of medicine at Vanderbilt University who studies neuropsychological deficits that occur after intensive care hospitalization.

Of the 36 million Americans 65 and older, at least 20 percent take at least one anticholinergic medication. A study by Dr. Boustani of nearly 4,000 older adults in Indianapolis found that those who had been using three or more possibly anticholinergic drugs consistently for 90 days or longer were nearly three times as likely to receive a diagnosis of mild cognitive impairment as those who had not taken anticholinergics.

“If you were taking one of the drugs we know is definitely an anticholinergic for 60 days, you doubled the odds of developing mild cognitive impairment” compared with a patient taking no anticholinergic medicines, Dr. Boustani said.

No association was found between chronic use of anticholinergics and dementia, however, even though mild cognitive impairment often precedes dementia. Dr. Boustani said the reasons for this were not clear.

The aim of studies like these is to evaluate the magnitude of the effects of different drugs, to determine whether there are safe thresholds for their use and to learn whether the effect is transient and reversible. Still, there is already a consensus in the scientific community that anticholinergic compounds should be prescribed with caution, especially for the elderly.

“There’s not much doubt about this,” said Dr. William Thies, chief medical and scientific officer for the Alzheimer’s Association, adding that studies from large clinics that treat people with memory disorders have shown that up to 25 percent of the patients who seek help have reversible disorders, including those caused by polypharmacy — taking a combination of medications, some of which may have anticholinergic activity.

Still, Dr. Thies said, “it would be unfair to suggest that this is the cause of a great deal of cognitive impairment in our society.”

Even so, why do physicians prescribe any medications with anticholinergic activity to elderly people, who may be using them regularly for many years? Not only are doctors often unaware of all the medicines their patients are taking, but the list of drugs with anticholinergic properties is a long one.

The heart drug digoxin, the blood thinner warfarin, the painkiller codeine and prednisone are considered mild anticholinergics. Those with the most severe effects include Paxil, Benadryl, a drug for overactive bladder called oxybutynin, and the schizophrenia drug clozapine.

“People are worried, but we’ve gotten pushback from some physicians who say, ‘Great, thank you, but what do we do? We’ve got to use these pills,’ ” Dr. Fox said.

So what’s a patient to do?

If you or an elderly relative take one or more drugs on a regular basis, ask your primary care physician to evaluate the cumulative anticholinergic burden of all them (as well as other potential interactions and side effects).

“The patient is critical in triggering that kind of discussion,” Dr. Thies said. “It may not be automatic, but if in fact the patient asks for it, it’s much more likely to be done.”

Remember to tell your physician about drugs prescribed by other specialists, as well as nonprescription or alternative medicines you take. He or she should be able to prescribe substitutes without anticholinergic effects. This review should be done once a year. Do not stop medications on your own without medical supervision.

Even before going to the doctor, do your own research. Use the Anticholinergic Burden scale, developed by scientists from the Regenstrief Institute, to assess your risk. The scale ranks drugs based on the strength of their anticholinergic activity, from zero if there is no effect to 3 for severe effect.

Keep in mind that many over-the-counter drugs, including allergy medications, antihistamines and Tylenol PM, have anticholinergic effects. “Don’t overreact to your cold,” Dr. Boustani advised. “Try Grandma’s remedy for a couple of days before you ramp up to Advil PM or Aleve PM.”

For people with an overactive bladder, he suggested, “try scheduled toileting or bladder exercises before jumping to medicine.”

There may be no adequate substitutes for some essential anticholinergic drugs. In that case, Dr. Fox said, “We’re saying, ‘O.K., but you can’t take one or two others that also have the effect.’ ”


High dose vitamin D helps alleviate menstrual pain

Women with dysmenorrhea who take a single high dose of vitamin D suffer much less menstrual pain and have no need of pain medications for any reason for up to 2 months, a new study has found.

“To our knowledge, this is the first study investigating the effect of a single high dose of vitamin D in primary dysmenorrhea,” wrote the study authors, led by Antonino Lasco, MD, from the Department of Internal Medicine, University of Messina, Italy.

“Our data support the use of cholecalciferol in these patients, especially when exhibiting low plasmatic levels of 25(OH)D [25-hydroxyvitamin D],” they write.

The study is published February 27 in the Archives of Internal Medicine.

Pain trigger
Dysmenorrhea affects almost one half of menstruating women. The pelvic pain is believed to be triggered by excessive uterine production of prostaglandins, synthesized from omega-6 fatty acids before menses, that control vasoconstriction and uterine contractions.

According to the study authors, vitamin D may act as an anti-inflammatory and may regulate the expression of key genes involved in the prostaglandin pathway, causing decreased biological activity of prostaglandins.

The study included 40 women aged 18 to 40 years who had experienced at least 4 consecutive painful menstrual periods in the past 6 months and had a 25(OH)D serum level below the upper limit of the lowest quartile (<45 ng/mL). They were not taking calcium, vitamin D, oral contraceptives, or other medications, and they had not used an intrauterine contraceptive device during the previous 6 months.

The participants could use other means of birth control, however. They were also allowed to use nonsteroidal anti-inflammatory drugs (NSAIDs) as needed, but they had to record their use of these agents.

The women were randomly assigned to receive a single oral dose of 300,000 IUs of vitamin D (cholecalciferol) or placebo 5 days before the time they expected to begin their next menstrual period.

The primary outcome was intensity of menstrual pain as measured by a visual analog scale. The secondary outcome was use of NSAIDs.

After 2 months, baseline pain scores decreased 41% among women in the vitamin D group; there was no difference in scores among women taking placebo (P < .001). The greatest reduction in pain was among women in the vitamin D group who had the most severe pain at baseline (r = -0.76; P < .001)

During the study, none of the women in the vitamin D group needed NSAIDs to manage pain at 1 and 2 months, whereas 40% of those taking placebo used an NSAID at least once (P = .003).

Implications for chronic pain?
In an accompanying commentary, Elizabeth R. Bertone-Johnson, ScD, from the Division of Biostatistics and Epidemiology, University of Massachusetts, Amherst, and JoAnn E Manson, MD, from the Division of Preventive Medicine, Department of Epidemiology, Brigham and Women’s Hospital, Harvard Medical School, Boston, Massachusetts, said the study provides support for larger randomized trials of vitamin D for treating pain-related conditions in women.

Chronic widespread pain and fibromyalgia syndromes are more prevalent in women, "likely owing to the influence of sex steroid hormones," they write.

This future research, they write, must address several key issues.

"First, it is important to know how long reductions in pain associated with a single high-dose vitamin D therapy would persist and how often treatment would need to be repeated," the editorialists write. They point out that each dose would need to be effective for a lengthy period for average daily intake to remain below recommended upper limits.

Because many women will experience dysmenorrhea for several years until menopause, follow-up of participants in vitamin D trials must be extended to better evaluate adverse effects and to compare risks and benefits, they note.

The editorialists also note that it remains unknown whether vitamin D would improve dysmenorrhea pain in women with higher 25(OH)D levels.

"If these findings are confirmed in future randomized trials, vitamin D supplementation may become an important new treatment option for women who experience menstrual pain disorders," they conclude. "In the meantime, encouraging all women to obtain the recommended dietary allowance for vitamin D (≥600 IU/d for women of reproductive age), as well as screening for low serum 25(OH)D levels among women with other risk factors for vitamin D deficiency, would be a rational interim approach."

Pain site
Approached for comment, Clifford Lo, MD, PhD, Director, Harvard Human Nutrition Program, and Medical Education Coordinator, Harvard Medical School Division of Nutrition, said that although the numbers were small, there was a convincing difference between the placebo and vitamin D groups in the study.

However, although it is plausible that vitamin D affects prostaglandins, the study did not specify which prostaglandin or which pain site might be involved, said Dr. Lo, whose research interests include vitamin D metabolism.

The study proposes an interesting possible mechanism, "but that's certainly not good enough for me to say that this is a good treatment for pain," said Dr. Lo. "It's very premature to say it's something we should use."

Pain associated with dysmenorrhea is generally subjective and not easily measured, he added. It is difficult to make conclusions about the effect an agent will have on pain when there is "no convincing biomarker" for the pain, as was the case with this study, said Dr. Lo.

The 300,000 IU dose of vitamin D used in the study is probably harmless if taken every month or 2, and even perhaps every week, but it could cause hypercalcemia if taken daily, said Dr. Lo. The typical vitamin D dose is 400 to 1000 IU/day.

Dr. Lo pointed out that because the participants in the study had vitamin D levels below 45 ng/mL, they were not exactly deficient in vitamin D to begin with. "Most people would say that you're not deficient until you're below 20 ng/ml," he said. "I would say that half the American population is below 30 ng/mL."



Tuesday 28 February 2012

Flavanones in citrus fruit may lower stroke risk

High intake of flavanones, a subclass of flavonoids found in the greatest concentrations in oranges and grapefruit, is associated with a 19% lower risk for ischemic stroke in women, a new analysis from the Nurses’ Health Study has shown.

Although oranges are the best source of flavanones, North Americans tend to drink the juices of these fruits, lead author Aedín Cassidy, PhD, professor, nutrition, Norwich Medical School, University of East Anglia, Norwich, United Kingdom, told Medscape Medical News.

However, because commercial juices often contain sugar that may increase diabetes risk, she said, "our advice would be to eat more of the citrus fruits as opposed to product made from the citrus fruits."

Much of the recent evidence has focused on vitamin C, Dr. Cassidy added. "What we’re showing here is that there are other bioactive constituents in citrus fruits that may be responsible for this cardioprotective effect."

The results are published online February 23 in Stroke.

Cumulative intake
This analysis used data from the Nurses' Health Study on 69,622 participants who completed food-frequency questionnaires (FFQs) every 4 years. The 1990 FFQ was used as a baseline and included dietary intake data collected over the next 14 years.

Researchers used a state-of-the-art food database to examine 6 commonly consumed flavonoids: flavanones (including eriodictyol, hesperetin, and naringenin), anthocyanins, flavan-3-ols, flavonoid polymers, flavonols, and flavones. To arrive at intakes of individual compounds, they multiplied the sum of the consumption frequency of each food by the content of the specific flavonoid of a specified portion size. They averaged the intake for the current and preceding FFQ to determine the cumulative intakes (energy adjusted) for a given questionnaire cycle.

A diagnosis of stroke was confirmed from medical records. Researchers categorized strokes into ischemic, including embolic or thrombotic; hemorrhagic, including subarachnoid or intraparenchymal stroke; and unknown. Over the course of the study, 1803 strokes occurred; 943 of these were ischemic, 253 were hemorrhagic, and 607 were of unknown type.

The baseline median intake of total flavonoids (quintile 3) was 232 mg/d; the lowest intake (quintile 1) was 96.8 mg/d, and the highest (quintile 5) was 761.2 mg/d.

Tea was the main contributor to total flavonoid intake, with apples and oranges/orange juices also contributing significant amounts. Blueberries were the main source of anthocyanins, and oranges and orange juice were the main contributors to flavanone and flavone intake.

The study found that flavanone intake was inversely related to the risk for ischemic stroke. After adjustment for stroke risk factors, such as age, body mass index, physical activity, alcohol consumption, menopausal status, smoking, and history of type 2 diabetes, women in the top quintile of flavanone intake had a relative risk of 0.81 (95% confidence interval [CI], 0.66 - 0.99; P for trend = .04) compared with women in the bottom quintile. Further adjustment for calcium or magnesium intakes did not greatly alter the results.

Highest intake of citrus fruits/juices, which represent the main dietary source of flavanones, also tended to be associated with a reduced risk for ischemic stroke, with a relative risk of 0.90 (95% CI, 0.77 - 1.05).

Vitamin C
In this analysis, the addition of vitamin C to the statistical model did not substantially change the relationship between flavanones and ischemic stroke risk. "That’s not to say vitamin C isn’t important," stressed Dr. Cassidy. "We know that vitamin C may be one of the constituents responsible for the effect, but here’s some evidence that suggests that perhaps there are other components in citrus fruits that also may be responsible."

Animal and in vitro experiments have shown that the flavanones naringenin and hesperetin have anti-inflammatory and neuroprotective effects. "Some of these compounds can cross the blood-brain barrier so they are actually getting to the brain," said Dr. Cassidy.

There’s growing interest in the protective qualities of flavonoids, and with it progressively more sophisticated food databases that cover the wide range of flavonoids in the diet.

"About 5 years ago, people would have been publishing on flavonoids, but only on 2 or 3 of the subclasses," Dr. Cassidy noted. "Here we have an as-good-as-we-can-get database on 6 different subclasses. If you do large population-based study like this one, this can really help to generate hypotheses."

Using such a database can help further the understanding of possible mechanisms, dose effects, and optimal sources of various flavonoids, she added. The study found only a modest, and nonsignificant, inverse association between a higher intake of flavones and anthocyanins and the risk for total and ischemic stroke. There was no evidence of a link between flavones and stroke risk.

The lack of association between some flavonoids and stroke was somewhat surprising because there is evidence that dark chocolate, which contains these compounds, has positive effects on blood pressure, blood flow, and vascular and heart function, said Dr. Cassidy. "We assumed that they also may well have had effect on stroke risk, but we didn’t find that in these data sets."

The study found no association between any of the flavonoids and hemorrhagic stroke.

The study was supported by grants from the National Institutes of Health, Department of Health and Human Services. Dr. Cassidy and coauthor Colin Kay, PhD, have received funding form Unilever Research and GlaxoSmithKline to conduct trials and experimental studies on flavonoid-rich foods in the past.

Stroke. Published online February 23, 2012.



Wednesday 8 February 2012

Coffee lowers liver fibrosis risk in certain patients

Drinking caffeinated coffee protects against liver fibrosis in patients with nonalcoholic fatty liver disease, according to research published in the February issue of Hepatology.

In introducing the study, Jeffrey C. Molloy, MD, from the Division of Gastroenterology and Hepatology, Wilford Hall Medical Center, Lackland Air Force Base, Texas, and coauthors refer to previous research linking coffee with decreased progression of liver fibrosis in patients with alcoholic cirrhosis, cirrhosis in general, and elevated liver enzymes. "This news is significant," they write, "because any modality that decreases the progression of fibrosis in chronic liver disease, especially if it confers few adverse effects, has the potential to improve morbidity and mortality."

In summing up the import of their findings, they add: "Moderate coffee consumption may be a benign adjunct to the comprehensive management of patients with [nonalcoholic steatohepatitis (NASH)]."

However, Arthur L. Klatsky, MD, from the Kaiser Permanente Northern California Division of Research in Oakland, pins more benefit on "avoiding risk factors, such as obesity, high alcoholic intake, and viral hepatitis," he told Medscape Medical News. "In my opinion, these are much more important than suggesting that people drink moderate amounts of coffee."

He continued: "I don't think that the public should be advised to drink coffee." Dr. Klatsky was not involved in the present study, but he was the lead author of the first paper linking coffee intake to cirrhosis, published in 1992.

The new finding comes from a validated caffeine questionnaire administered to 4 patient groups at the Brooke Army Medical Center Hepatology Clinic in Fort Sam Houston, Texas: negative controls, bland steatosis/not-NASH, NASH stage 0 to 1, and NASH stage 2 to 4. Between March 2010 and March 2011, 306 patients completed the caffeine questionnaires, which also tabulated tea drinking.

Overall, coffee drinking accounted for 71.5% of all caffeine consumed. Patients were also questioned about their intake of other caffeinated beverages, such as various teas, cocoa, caffeine-fortified drinks, chocolate, and caffeine pills. No other caffeinated beverages showed a correlation with any dimension of liver protection (eg, NASH, insulin resistance, diabetes, liver enzymes).

Patients with no to early fibrosis received 57.5% of their caffeine from regular coffee, in comparison with those with advanced fibrosis, who consumed only 35.9% of their caffeine from coffee (P = .041). Average caffeine intake varied significantly across the 4 groups on analysis of variance (P = .024). Coffee intake specifically varied between the 4 groups (P = .011).

The authors flagged the finding that patients with bland steatosis/not-NASH and control patients drank less coffee than those patients with NASH/steatosis. They speculate: "It may be that coffee is only beneficial to those [patients with nonalcoholic fatty liver disease] with a propensity for fibrosis (i.e., NASH patients)."

The authors acknowledge several limitations to their analysis; namely, that their study "was not prospective and thus did not follow the effects of differences in fibrosis on clinical outcomes over time," as well as a lack of blinding of the interviewers. They advise further study of the specific components of coffee and their effects on metabolic activities of the liver.


Related posts:
Alpha Lipoic Acid and Vitamin E combo helps fatty liver
Coffee could reduce skin cancer risk
Coffee keeps the blues away
The potential health benefits of coffee
Caffeinated coffee protects against Alzheimer's, diabetes, depression and prostate cancers


Source: http://www.medscape.com/viewarticle/758112?sssdmh=dm1.756588&src=nldne

Monday 6 February 2012

Massage helps exercise recovery

Ten minutes of massage therapy can help repair exercise-induced muscle damage by subduing inflammation and renewing mitochondria. This mechanism is similar to the way nonsteroidal anti-inflammatory drugs (NSAIDs) work. Data from the small controlled study also debunk the notion that massage clears lactic acid from tired muscles.

Mark Tarnopolsky, MD, PhD, and colleagues from the Department of Pediatrics and Medicine at McMaster University in Hamilton, Ontario, Canada reported the results of their research in the February 1 issue of Science Translational Medicine.

The authors write, "Despite having no effect on muscle metabolites (glycogen, lactate), massage attenuated the production of the inflammatory cytokines tumor necrosis factor–alpha and interleukin-6 and reduced heat shock protein 27 phosphorylation, thereby mitigating cellular stress resulting from myofiber injury. In summary, when administered to skeletal muscle that has been acutely damaged through exercise, massage therapy appears to be clinically beneficial by reducing inflammation and promoting mitochondrial biogenesis."

Dr. Tarnopolsky and colleagues recruited 11 healthy young men at McMaster University. Each underwent baseline biopsy procedures from the quadriceps (Vastus lateralis). On the next visit, each participant exercised on an upright cycle ergometer to exhaustive aerobic failure, defined as the point at which the participant could no longer maintain a cycling cadence exceeding 70 rpm following 50 minutes of interval exercise that ranged from from 65% VO2peak to 85% VO2peak.

"We used acute aerobic exercise in unconditioned individuals to cause contraction-induced muscle damage to mimic a common scenario where massage therapy is used in human subjects," the authors write.

The participants were allowed to recover for 10 minutes, during which time massage oil was applied to both quadriceps. Then investigators randomly selected one leg of each subject for 10 minutes of treatment by a registered massage therapist. The massage focused on the knee extensor muscles and included 2 minutes of effleurage, 3 minutes of petrissage, 3 minutes of slow muscle stripping, and finally 2 minutes of effleurage. The subjects rested for 10 minutes, and then a second muscle biopsy was obtained from each leg. Investigators collected a third biopsy 2.5 hours later (3 hours after the cessation of exercise).

The researchers used whole-genome microarrays to screen for genes induced during massage, and then performed targeted real-time reverse transcription-polymerase chain reaction (RC-PCR) protein signaling analysis and metabolite quantification to characterize the processes affected by massage.

Five genes were differentially expressed in muscle immediately after the massage treatment, one of which was functionally related to actin dynamics (filamin B, β). Four genes were differentially expressed 2.5 hours later, one of which was related to NFκB nuclear trafficking (nucleoporin 88).

"Overall, this profile suggested that massage altered processes related to the cytoskeleton and to inflammation, with the former process being activated early after massage and the latter induced later in recovery," the authors write.

Further investigation of the MAPK-related signaling proteins activated by massage showed increased nuclear levels of the tissue repair mediator PGC-1α in the massaged leg 2.5 hours after treatment. Mitochondrial electron transport chain components encoded by nuclear and mitochondrial genes were also elevated at that time, "confirming that mitochondrial biogenesis signaling was augmented by massage therapy," the authors say.

Conversely, levels of NFκB, which plays a critical role in muscle inflammation, were reduced immediately after massage but not 2.5 hours later, as was phosphorylation of heat shock protein HSP27 (an indicator of cellular stress) and the ratio of mature to precursor TNF-α protein. Levels of interleukin-6 (IL-6), another inflammatory mediator, were reduced in the massaged leg at 2.5 hours. Massage had no effect on muscle lactate levels, proglycogen, macroglycogen, or total glycogen fractions.

"In summary, our findings suggest that the perceived positive effects of massage are a result of an attenuated production of inflammatory cytokines, which may reduce pain by the same mechanism as conventional anti-inflammatory drugs such as NSAIDs. The results elucidate the biological effects of massage in skeletal muscle and provide evidence that manipulative therapies may be justifiable in medical practice," the researchers conclude.

"Theres general agreement that massage feels good, now we have a scientific basis for the experience," said coauthor Simon Melov, PhD, from the Buck Institute for Research on Aging, Novato, California, in a press statement.


Source: http://www.medscape.com/viewarticle/757978?sssdmh=dm1.755556&src=nldne

Friday 3 February 2012

Purple potatoes lower blood pressure

A daily dose of purple potatoes served plain may help your heart. That is, if you steer clear of the deep fryer and fatty toppings.

A new study shows that people who ate plain purple potatoes cooked in the microwave twice a day for a month lowered their blood pressure by 3%-4% without gaining weight.

Researchers say the blood pressure-lowering effects are likely due to the high concentration of antioxidants found naturally in potatoes. Antioxidants protect your body from molecules called “free radicals” that can damage healthy cells.

But the frying process destroys the healthy substances in potatoes.

"Mention 'potato' and people think 'fattening, high carbs, empty calories.' In reality, when prepared without frying and served without butter, margarine, or sour cream, one potato has only 110 calories and dozens of healthful phytochemicals and vitamins,” researcher Joe Vinson, PhD, of the University of Scranton, in Pennsylvania, says in a news release. “We hope our research helps to remake the potato's popular nutritional image."

Researchers say potatoes contain a variety of potentially beneficial phytochemicals at similar levels as broccoli, spinach, and Brussels sprouts.

Potatoes’ surprising effect

In the study, 18 overweight and obese people with high blood pressure either ate six to eight small purple potatoes (about the size of a golf ball) with the skins twice daily or no potatoes, as a part of their normal diet for four weeks.

The results showed that people who ate purple potatoes lowered their diastolic (the bottom number in a blood pressure reading) blood pressure by an average of 4.3% and systolic (the top number) by 3.5%.

Researchers say that blood pressure-lowering effect is nearly the same as with oatmeal.

Although the study used purple potatoes, which can increasingly be found in farmers markets, researchers say red and white potatoes may have similar effects.

They say the results are especially noteworthy because 14 of the 18 people in the study were already taking drugs to control their high blood pressure, yet still experienced a further lowering of their blood pressure. No other changes in body weight or cholesterol were found as a result of adding potatoes to the peoples’ diet.

Researchers say the potato is the most eaten vegetable in the U.S., but it’s gotten a bad rap.

"The potato, more than perhaps any other vegetable, has an undeserved bad reputation that has led many health-conscious people to ban them from their diet," Vinson says.

The results of the study were presented this week at the national meeting of the American Chemical Society in Denver.


Related posts:
Coconut water helps lower blood pressure
Purple potatoes lower blood pressure
Black tea reduces blood pressure
More evidence chocolate lowers stroke risk


Source: http://www.webmd.com/hypertension-high-blood-pressure/news/20110830/purple-potatoes-lower-blood-pressure


5 top anti-flu herbs

There are no known cures for the common flu but there are many natural flu remedies that are highly effective at easing flu symptoms and reducing the duration of the illness. Certain herbs have been used as natural flu remedies for generations and can provide both protection from the flu and relief of symptoms. Here are the top five anti-flu herbs to keep around.

Echinacea

Results of archeological digs indicate that Native Americans may have used echinacea (echinacea purpurea) for more than 400 years to treat infections, snake bites and wounds, as well as a general "cure-all."(http://www.umm.edu/altmed/articles/echinacea-000239.htm)

Scientific research has shown that the herb can keep immune systems healthy and strong, protecting it from common pathogens like the influenza virus. Research shows that echinacea extract works against an enzyme called hyaluronidase that destroys the body's defenses against diseases. Studies also suggest that echinacea may be helpful in not only destroying viruses like certain strains of influenza but slowing tumor growth.

Elderberry
Elderberry (sambucus nigra ssp. canadensis) has been used for centuries as a tonic for colds, flu and sinus infections (http://cms.herbalgram.org/herbclip/388/news127.html). The seventeenth century herbalist, John Evelyn, referred to it as a remedy "against all infirmities what-so-ever."

While elderberry has been used for many generations as a medicinal tea, it has also recently been discovered that the botanical contains viburnic acid, a compound that encourages perspiration and aids in detoxifying body tissues. This means that elderberry can help reduce fever, purify the blood and cleanse the body's cells of pathogens.

Most of the elements that make up the elder flower have been used medicinally throughout history including the stems, leaves, berries and flowers. Israeli virologists have found that elderberry extract has proved to be specifically active against the influenza virus by blocking replication very effectively (http://www.naturalnews.com/022218.html). Elder has many other health attributes as well and is safe for consumption by children.

At the first sign of flu symptoms, take a hot infused homemade tea of elderberry tincture, yarrow and peppermint right before bed to induce sweating and promote a good night's rest.

Ginger
Fresh ginger root (zingiber officinale) is a warming botanical that has been used as a medicine in Asian, Indian, and Arabic herbal traditions since ancient times (http://www.umm.edu/altmed/articles/ginger-000246.htm).

Used for the treatment of digestive problems, stomach upset and nausea for more than 2,000 years, ginger has long been a popular natural remedy for a variety of ailments. A powerful anti-inflammatory, ginger has also been widely used for generations to help treat the common cold, flu-like symptoms, headaches and painful menstrual periods.

The warming nature of the root helps to produce sweating and thus helps to release pathogens. Ginger also helps to strengthen the immunity of weaker individuals who sweat without the relief of symptoms. (http://www.naturalnews.com/030318_cinnamon_colds.html)

A great herbal tea can be made for those trying to recover from a cold or flu by simmering a couple of cinnamon sticks and sliced fresh ginger in water for at least 20 minutes. It can also be taken in high-dose supplement form to aid the immune system in warding off and killing the flu virus.

Andrographis
Andrographis (andrographis paniculata) is used in Ayurvedic medicine and is considered part of Hindu folk medicine that originated in India. Traditionally used to treat upper respiratory infections and sinusitis, andrographis was shown in a recent study to reduce the symptoms of coughs, sore throats, headache and fever.

Andrographis may help to prevent upper respiratory tract infections if taken during the winter months on a daily basis, according to clinical evidence.

Andrographis may also help reduce the severity and duration of the flu, according to a 2003 study. When compared to 469 patients using the conventional antiviral medication amantadine, 71 study members using andrographis experienced about three fewer days of flu symptoms and were less likely to progress to complicated influenza. (http://altmedicine.about.com/od/herbsupplementguide/a/andrographis.htm)

In another research review published in 2004, scientists sized up seven clinical trials and found that andrographis was superior to the placebo in alleviating symptoms of upper respiratory tract infections.

Boneset

The herb boneset (eupatorium perfoliatum) is an immune stimulant that has a long history of being used effectively in cases of influenza and fever (http://vitalitymagazine.com/article/herbs-for-cold-and-flu/). The herb's common name of boneset was derived from its ability to break the terrible fevers associated with the flu. These fevers were so severe that they were described as bone fever (http://www.naturalnews.com/032076_Boneset_fever_remedies.html). Native Americans also used boneset to treat body aches and pains and for healing broken bones.

A great antiviral whose strong bitter taste helps dry out mucous and stimulate digestion of toxins, boneset has been said by many herbalists to be one of the best choices for herbal treatment of flu. Boneset was traditionally used to treat not only fever and flu but also respiratory allergies, chills , rheumatism, bruises, broken bones, urinary tract infection and jaundice. The powerful herb contains at least 23 nutrients including calcium, chromium, iron, magnesium, niacin, selenium, vitamin A, vitamin C and zinc.

The recommended way to take boneset internally for fevers is as a warm infusion or tea. Drink 4 to 5 cups of the tea while in bed to induce sweating.


Try these anti-flu products: http://www.iherb.com/search?kw=flu%20relief#p=1&sr=2&rcode=pot089


Related posts:
Gold kiwifruit reduces cold symptoms
Aged garlic shortens cold and flu duration
Green tea supplements beat flu better than vaccinations
Tamiflu-resistant flu virus spreading in Australia


Source: http://www.naturalnews.com/034851_flu_herbal_remedies_cures.html#ixzz1lJFjerNw

Broccoli health benefits require the whole food, not supplements

New research has found that if you want some of the many health benefits associated with eating broccoli or other cruciferous vegetables, you need to eat the real thing -- a key phytochemical in these vegetables is poorly absorbed and of far less value if taken as a supplement.

The study, published by scientists in the Linus Pauling Institute at Oregon State University, is one of the first of its type to determine whether some of the healthy compounds found in cruciferous vegetables can be just as easily obtained through supplements. The answer is no.

And not only do you need to eat the whole foods, you have to go easy on cooking them.

"The issue of whether important nutrients can be obtained through whole foods or with supplements is never simple," said Emily Ho, an OSU associate professor in the OSU School of Biological and Population Health Sciences, and principal investigator with the Linus Pauling Institute.

"Some vitamins and nutrients, like the folic acid often recommended for pregnant women, are actually better-absorbed as a supplement than through food," Ho said. "Adequate levels of nutrients like vitamin D are often difficult to obtain in most diets. But the particular compounds that we believe give broccoli and related vegetables their health value need to come from the complete food."

The reason, researchers concluded, is that a necessary enzyme called myrosinase is missing from most of the supplement forms of glucosinolates, a valuable phytochemical in cruciferous vegetables. Without this enzyme found in the whole food, the study found that the body actually absorbs five times less of one important compound and eight times less of another.

Intensive cooking does pretty much the same thing, Ho said. If broccoli is cooked until it's soft and mushy, its health value plummets. However, it can still be lightly cooked for two or three minutes, or steamed until it's still a little crunchy, and retain adequate levels of the necessary enzyme.

The new study was published in the Journal of Agricultural and Food Chemistry. It was supported by the National Institutes of Health.

Broccoli has been of particular interest to scientists because it contains the highest levels of certain glucosinolates, a class of phytochemicals that many believe may reduce the risk of prostate, breast, lung and colorectal cancer. When eaten as a raw or lightly-cooked food, enzymes in the broccoli help to break down the glucosinolates into two valuable compounds of intensive research interest -- sulforaphane and erucin.

Studies have indicated that sulforaphane, in particular, may help to detoxify carcinogens, and also activate tumor suppressor genes so they can perform their proper function.

Most supplements designed to provide these glucosinolates have the enzyme inactivated, so the sulforaphane is not released as efficiently. There are a few supplements available with active myrosinase, and whose function more closely resembles that of the whole food, but they are still being tested and not widely available, Ho said.

Small amounts of the myrosinase enzyme needed to break down glucosinolates are found in the human gut, but the new research showed they accomplish that task far less effectively than does whole food consumption.

Although broccoli has the highest levels of glucosinolates, they are also found in cauliflower, cabbage, kale and other cruciferous vegetables. The same cooking recommendations would apply to those foods to best retain their health benefits, Ho said.

Many people take a variety of vitamins, minerals and phytochemicals as supplements, and many of them are efficacious in that form, researchers say. Higher and optimal levels of popular supplements such as vitamins C, E, and fish oil, for instance, can be difficult to obtain through diet alone. Some researchers believe that millions of people around the world have deficient levels of vitamin D, because they don't get enough in their diet or through sun exposure.

But for now, if people want the real health benefits of broccoli, there's a simple guideline.

Eat your vegetables.


Source: http://www.sciencedaily.com­ /releases/2011/10/111011112501.htm

Magnesium-rich foods may lower stroke risk

People who eat more foods rich in the mineral magnesium appear to reduce their odds of having a stroke, a new study shows.

The link between magnesium in the diet and stroke risk was strongest for ischemic stroke, which is when a clot blocks a blood vessel in the brain.

Researchers found that the risk for ischemic stroke, the most common type of stroke in older people, was reduced by 9% for each additional 100 milligrams of magnesium a person consumed each day.

Regularly eating magnesium-rich foods also helped modestly reduce the chances of having any type of stroke. The study found that for every 100 additional milligrams of magnesium per day, people cut their risk of stroke by 8%.

The best natural sources for the mineral are whole grain products, green leafy vegetables, nuts, and beans. Foods that supply close to 100 milligrams of magnesium a day include one ounce of almonds or cashews, one cup of beans or brown rice, three-quarters of a cup of cooked spinach, or one cup of cooked oat bran cereal.

How magnesium affects stroke
For the research, Swedish scientists from the Karolinska Institute reviewed data from seven previously published studies of magnesium intake and stroke. These studies were done between 1998 and 2011, and included more than 240,000 people.

In these studies, people aged 34 and older were followed from eight to 15 years. During that time, nearly 6,500 people had a stroke. The average magnesium intake of all study participants ranged from 242 milligrams a day up to 471 milligrams daily.

In the U.S., the Recommended Dietary Allowance for magnesium is 420 milligrams a day for men aged 31 and older, and 320 milligrams daily for women in the same age range.

The research showed that people who had higher amounts of magnesium in their diets had a lower risk for stroke. This was true even when the scientists took into account multiple other factors that may have confounded the results, such as blood pressure, diabetes, age, smoking, high cholesterol, physical activity, vitamin supplementation, other dietary factors, alcohol consumption, and family history of heart disease.

It's still unclear exactly how magnesium reduces stroke risk. The researchers suggest that the mineral's benefits may be related to its ability to lower blood pressure. Diets high in magnesium have also been linked with lower rates of type 2 diabetes, a risk factor for stroke.

"Although it is premature to recommend magnesium supplementation to reduce risk of stroke, increased consumption of magnesium-rich foods such as green leafy vegetables, beans, nuts, and whole-grain cereals appears to be prudent," the study researchers write.

An editorial on the study also encourages people at high risk for stroke to include more high-magnesium foods in their diets. And it suggests that it's time for a large study to test whether taking magnesium supplements can help prevent stroke and heart disease in adults at high risk for these health problems.


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Source: http://www.webmd.com/stroke/news/20120119/magnesium-rich-foods-may-lower-stroke-risk


Thursday 2 February 2012

Proton Pump Inhibitors (PPI) may raise risk of hip fractures in women

A new study strengthens the association of long-term use of proton pump inhibitors (PPIs) with increased risk for hip fracture in postmenopausal women, particularly those who smoke.

PPIs can affect fracture risk by increasing secretion of gastrin, inhibiting calcium absorption, and altering osteoclast function. Use of these drugs to treat indigestion increased when they became available over the counter in the United States in 2003. In May 2010, the US Food and Drug Administration issued a warning about the possible link between extended PPI use and hip fracture and requested further information.

The new study, published online January 31 in the British Medical Journal, adds information from nearly 80,000 women to the body of data. Hamed Khalili, MD, from Massachusetts General Hospital, Boston, Massachusetts, and colleagues examined data from the prospective cohort Nurses' Health Study, which provided information on lifestyle and dietary risk factors. The study, which began in 1982, assesses participants by questionnaire every 2 years.

Use of PPIs increased nearly 3-fold from 2000 to 2008 among the 79,899 women in the study, from 6.7% to 18.9%. The researchers documented 893 hip fractures over 565,786 person-years of follow-up. Absolute risk for hip fracture among the women who regularly used the drugs for at least 2 years was 2.02 events per 1000 person years compared with 1.51 events per 1000 person years among women who did not take the drugs.

The risk for hip fracture among women who used PPIs for 2 or more years was 35% higher (age-adjusted hazard ratio, 1.35; 95% confidence interval [CI], 1.13 - 1.62). The association held up after adjusting for body mass index, physical activity level, calcium intake, and use of other drugs that can affect fracture risk, such as bisphosphonates, thiazide diuretics, corticosteroids, and hormone replacement.

Hip fracture risk correlated with PPI use over time. "Compared with non-users, the fully adjusted hazard ratios of fracture were 1.36 (1.12 - 1.65) for women with two years' use of PPIs, 1.42 (1.05 - 1.93) for four years' use, and 1.55 (1.03 - 2.32) for six to eight years' use," the researchers report. However, the risk returns to normal for women who have ceased taking the drugs for at least 2 years.

Smoking history stood out among the risk factors considered. Fracture risk rose by more than 50% for women who currently smoke or did so previously (fully-adjusted hazard ratio 1.51 [95% CI, 1.20 - 1.91]). By contrast, the authors found no association between PPI use and fracture risk in never smokers (fully-adjusted hazard ratio 1.06 [95% CI, 0.77 - 1.46]). The researchers suggest that the inhibition of calcium absorption from smoking may act synergistically with PPIs to increase fracture risk. The reason for PPI use did not affect fracture risk.

Strengths of the study, according to the investigators, include its prospective design, large sample, and analysis of several putative confounding risk factors. A limitation is that the study did not include brands and dosages of the PPIs. The researchers conclude that "regular use of PPI was associated with increased risk of hip fracture among postmenopausal women, with the strongest risk observed in individuals with the longest duration of use or with a history of smoking."


Source: http://www.medscape.com/viewarticle/757826?sssdmh=dm1.754976&src=nldne




Aged garlic shortens cold and flu duration

Supplements of aged garlic extract have been shown to significantly reduce the severity and also the duration of the common cold and flu.

The study published online in the journal Clinical Nutrition sought to establish what effect if any the aged garlic had on certain measurable factors of immune system function. These included its effect on NK cells and gamma-delta T cells, a group of immune cells found in large quantities in the gut.

To do this researchers from the University of Florida recruited 120 healthy people with an average age of 26 and randomly assigned them to take a daily supplement of the aged garlic extract (2.56 grams) or placebo for 90 days.

Results showed that the number of both types of immune cells increased more in the garlic group, compared with the placebo group.

As for the study participants, 90 days of consuming the garlic supplement produced a 21% reduction in the number of symptoms, and a 61% reduction in the number of days a person suffered from cold or flu. The study also showed that the number of work days missed due to illness dropped by 58% in the garlic group.

Say the researchers: “These results suggest that supplementation of the diet with aged garlic extract may enhance immune cell function and that this may be responsible, in part, for reduced severity of colds and flu.”

So what is aged garlic?

Aged garlic extract, or AGE, differs from dietary garlic and most types of garlic supplements in that it is naturally aged for 20 months.

This ageing process changes the garlic in some important ways. Apart from making it milder and less garlicky smelling, it also concentrates certain beneficial chemicals in the bulb. For example AGE contains higher levels of certain antioxidant phenols than cooked or raw garlic.

But the ageing process also allows certain sulphur-containing substances that are not present in raw garlic to develop. These substances – gamma-glutamyl cysteine, S-allyl cysteine, S-allyl mercaptocysteine and S-methyl cysteine – are thought to be responsible for the unique health benefits ascribed to AGE.

In fact, in the study above the researchers speculate that the various sulfur-containing compounds in the extract, including how these lead to increases in levels of glutathione in cells and this, in turn, had a beneficial effect on immune cells.

AGE is beneficial for heart health. Human trials have shown that it can slow the progression of atherosclerosis (clogged arteries) and improve circulation.

There is also a great deal of experimental evidence to show that AGE protects against oxidant-induced diseases including acute damage from ageing, radiation and chemical exposure and long-term toxic damage.


Related posts:
Gold kiwifruit reduces cold symptoms
Aged garlic shortens cold and flu duration
Green tea supplements beat flu better than vaccinations
Tamiflu-resistant flu virus spreading in Australia
Top 5 anti-flu herbs


Source: http://www.nyrnaturalnews.com/health/2012/01/aged-garlic-supplement-shortens-cold-flu-duration/