Vitamin D Linked to Immune Defenses

Scientists have discovered that vitamin D is crucial to activating our immune defenses. When there are insufficient levels of vitamin D immune cells such as T – lymphocytes and natural killer cells do not properly fight off infections. T – lymphocyte activation requires vitamin D. Without proper mobilization and activation of T – lymphocytes, our body can not fight off infections adequately.

For the reference article on this new research, go to:
http://www.nature.com/ni/journal/vaop/ncurrent/abs/ni.1851.html

Flavonol intake may reduce the risk of stroke in men and women

Flavonols are compounds commonly found in plants and fruits such as grapes, broccoli, and teas, which have been proven to provide strong antioxidant and health related benefits. In populations where flavonol intake is substantial, the occurrence of stroke and cardiovascular disease is significantly lower. Published in the Journal of Nutrition (January 2010), an analysis compared the results of 6 studies involving 111,067 persons who were followed for 6-28 years. The research showed a strong relationship between high flavonol intake and low nonfatal and fatal strokes. These results help to support the need for flavonol intake and supplementation to prevent and reduce the risk of cardiovascular related incidences.

To read this study: http://jn.nutrition.org/cgi/content/abstract/jn.109.116632v1

Vitamin B6 and Heart Health

High blood levels of homocysteine have been associated with cardiovascular disease. A new study in humans, published in the American Journal of Clinical Nutrition, found that higher blood levels of the active form of vitamin B6 (pyridoxal-5’-phosphate or PLP), may reduce cardiovascular disease risk other than by just reducing blood homocysteine. As levels of PLP increase, an inflammatory protein (CRP) and a marker for oxidative stress decline, both of which may indicate a reduced risk for cardiovascular disease.


For more information on this topic, please visit:
http://www.ajcn.org/cgi/content/abstract/91/2/337

Acai benefits cholesterol levels in animals

Hypercholesterolemia, or high cholesterol levels, has long been associated with many unhealthy conditions and disease related states. According to a new study in animals, a diet supplemented with Acai may help to reduce the risk of developing high cholesterol levels. Acai pulp, when given to rats fed a high-fat diet, appeared to help lower levels of total cholesterol and non-HDL cholesterol. Since Acai is well known as a potent antioxidant, high in polyphenols, this may be a contributing factor to the effect seen. More such studies and human clinical trials would be helpful to validate this effect and to determine its role in improving dietary-induced hypercholesterolemia.

For further information on this topic please visit:http://www.ncbi.nlm.nih.gov/pubmed/20022468

Curcumin, Bioperine and Breast Cancer – New Research

A recent study on breast cancer research and treatment links certain compounds found in spices to a reduction in cancerous cells in breast tissue. The study suggests that specific dietary compounds, Curcumin and piperine, may promote healthy breast tissue. Researchers have found that Curcumin (found in turmeric) and piperine (found in black pepper), decreased the number of cancerous stem cells while non-cancerous stem cells were unaffected.


This research used amounts of Curcumin and piperine that were approximately 20 times greater than what you could consume from food, but these amounts are commonly available in dietary supplements.


To learn more about this research or to view the entire study, click here.

Omega 3 and Glucosamine - New Research

A recent study published in the journal Advances in Therapy evaluated the impact of omega 3s and glucosamine, taken in combination, on individuals with osteoarthritis. This randomized controlled clinical trial involved 177 participants with moderate-to-severe knee or hip osteoarthritis. The participants either received supplementation of glucosamine alone or glucosamine and omega 3 fatty acids over a 26 week period. The study concluded that individuals who received the combination of glucosamine and omega 3s had a more substantial reduction in joint stiffness and pain than the individuals who received glucosamine alone.

To learn more about this research or to view the entire study, click here.

Diets rich in Polyphenols and Polyunsaturated Fatty Acids May Protect Brain Cells

According to a new Spanish study at Universidad Autonoma de Barcelona, a diet high in polyphenol antioxidants and polyunsaturated fatty acids can help cell growth in the areas of the brain that Alzheimer’s disease damages. These nutrients may delay onset of disease and slow its evolution. In an animal study, this diet was capable of inducing new cell growth in the adult brain and may strengthen the neural networks which become affected by age and disease such as Alzheimer’s. This diet also protected neurons from oxidative damage, which is associated with many diseases affecting the central nervous system.


For further information on this topic please visit: http://www.ncbi.nlm.nih.gov/pubmed/19661617?ordinalpos=20&itool=Email.EmailReport.Pubmed_ReportSelector.Pubmed_RVDocSum