Vitamin K and reduced cancer risk

A new study published in the American Journal of Clinical Nutrition has found that the highest intakes of vitamin K were associated with reduced risk of overall cancer and cancer mortality. There are two forms of vitamin K: phylloquinone (vitamin K1) and menaquinones (vitamin K2). Although both forms are important to health, the latter is associated with reduced cancer risk. These menaquinones can be synthesized in the gut by bacteria and can also be found in fermented foods such as some cheeses. This study followed 24,340 participants between 35 and 64 years old for over 10 years and analyzed cancer incidence with regards to dietary intake. The authors concluded that persons with the highest average intakes of vitamin K2 were 14 percent less likely to develop cancer, compared to those with the lowest average intakes. Furthermore, a 28 percent reduction on cancer mortality was observed for persons with the highest average intakes.

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Pycnogenol Monograph

The American Botanical Council has recently published a monograph summarizing scientific and clinical studies of Pycnogenol®, a patented extract of French maritime pine bark. Seventeen human clinical trials and numerous animal/lab studies were reviewed in the monograph. Pycnogenol has a wide variety of potential uses, with its cardiovascular benefits being the most researched. Pycnogenol may also help to improve endothelial function, improve blood sugar control, decrease edema in the lower legs, benefit children with ADHD and much more. This monograph contains detailed information on Pycnogenol's dosage for various conditions, safety, mechanism of action and summaries of selected clinical trials. Pycnogenol has been extensively studied by numerous academic medical centers for over 40 years to confirm its safety and efficacy.

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Blueberries may protect muscles from oxidative damage.

Blueberries may help to reduce the amount of damage muscles cells and fibers suffer due to oxidative stress during exercise. Containing potent antioxidant compounds known as polyphenols, the blueberry has become one of the most popular research subjects in nutrition. A recent article published in Molecular Nutrition & Food Research (March 2010) studied the ability of blueberry extract to protect working muscle fibers in vitro (in the lab) from oxidative or free radical damage. Blueberry extract was shown to significantly protect muscle cells, reducing oxidative stress, thereby potentially helping to reduce muscle damage during and after exercise. More research, especially in humans is needed to fully appreciate the impact blueberry and related polyphenols have on overall health.

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http://www.ncbi.nlm.nih.gov/sites/entrez