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.

To view the full monograph click here

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.

To read more on this study:

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

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