Micronutrients may work in tandem with probiotics

Probiotic supplementation continues to grow at a rapid pace as consumers learn more about the benefits that probiotics have to offer. When used in the formulation of foods, probiotics have the ability to increase bioavailability of certain micronutrients, including zinc and iron. A recent study published in BioFactors has determined that micronutrients, when taken in combination with certain probiotics, may boost the beneficial effects of the bacteria. The study looked specifically at the influence of selected micronutrients, phytochemical and dietary factors (including zinc, iron, quercetin, gallic acid, phytic acid and oxalic acid) on the growth of probiotics. Both quercetin and zinc sulphate showed positive effects for Lactobacillus acidophilus and other lactobacilli and bifidobacteria species. Researchers also observed that zinc sulphate, ferrous sulphate, quercetin and oxalic acid inhibit the growth of Escherichia coli, suggesting their presence might assist probiotics in the resistance against pathogens. As more studies will be needed to determine the exact clinical significance micronutrients have on probiotics, this study reinforces the great benefits of probiotics and suggests how probiotics in combination with other nutrients may boost those benefits even more.

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Optimal levels of vitamin D may help to reduce the occurrence of frailty in the elderly.

Research has proven there is a clear link between vitamin D blood levels and several health related conditions. Unfortunately this research has failed to discover a clear understanding of what is or isn’t the optimal level of vitamin D necessary to achieve and retain good health. A recent study published in the Journal of Clinical Endocrinology & Metabolism (December 2010), measured plasma levels of vitamin D and assessed frailty status in 4551 elderly women approximately 69 years of age. Results of testing showed vitamin D levels between 20 ng/ml - 30 ng/ml appeared to provide optimal protection against the development of frailty. Levels below or above this range were associated with an increased risk for frailty, with the lowest levels offering the greatest risk. Researchers pointed out that the number of women whose vitamin D status exceeded 30 ng/ml was relatively small and so further research is necessary to give a better understanding of how higher vitamin D levels affect the body.

To read more on this study:
http://jcem.endojournals.org/cgi/content/abstract/95/12/5266