Category: Suppliments our body needs

SAMe (S-Adenosyl methionine )

Post author By Mukul
Post date October 5, 2008
3 Comments on SAMe (S-Adenosyl methionine )

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Other Names: SAM-e, S-adenosylmethionine

Definition:-
S-Adenosyl methionine (SAM) is a coenzyme involved in methyl group transfers. SAM was first discovered in Italy by G. L. Cantoni in 1952. It is made from adenosine triphosphate (ATP) and methionine by methionine adenosyltransferase EC 2.5.1.6. Transmethylation, transsulfuration, and aminopropylation are the metabolic pathways that use SAM. Although these anabolic reactions occur throughout the body, most SAM is produced and consumed in the liver.

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The methyl group (CH3) attached to the methionine sulfur atom in SAM is chemically reactive. This allows donation of this group to an acceptor substrate in transmethylation reactions. More than 40 metabolic reactions involve the transfer of a methyl group from SAM to various substrates such as nucleic acids, proteins, and lipids.

In bacteria, SAM is bound by the SAM riboswitch, which regulates genes involved in methionine or cysteine biosynthesis.

The supplement SAMe is a synthetic form of a compound formed naturally in the body from the essential amino acid methionine and adenosine triphosphate (ATP), the energy-producing compound found in all cells in the body. It was first discovered in 1953.

SAMe is believed to work by being a methyl group donor in many reactions in the body. After donating the methyl group, it is converted to a compound called S-adenosyl-homocysteine.

Properties:-
Molecular formula: C15H23N6O5S+
Molar mass: 399.447

Biochemistry of S-adenosyl methionine:-

SAM cycle
The reactions that produce, consume, and regenerate SAM are called the SAM cycle. In the first step of this cycle, the SAM-dependent methylases (EC 2.1.1) that use SAM as a substrate produce S-adenosyl homocysteine as a product. This is hydrolysed to homocysteine and adenosine by S-adenosylhomocysteine hydrolase EC 3.3.1.1 and the homocysteine recycled back to methionine through transfer of a methyl group from 5-methyltetrahydrofolate, by one of the two classes of methionine synthases EC 2.1.1.13 or EC 2.1.1.14. This methionine can then be converted back to SAM, completing the cycle.

Polyamine biosynthesis
Another major role of SAM is in polyamine biosynthesis. Here, SAM is decarboxylated by Adenosylmethionine decarboxylase EC 4.1.1.50 to form S-adenosyl-5′-3-methylpropylamine. This compound then donates its n-propylamine group in the biosynthesis of polyamines such as spermidine and spermine from putrescine.

SAM is required for cellular growth and repair. It is also involved in the biosynthesis of several hormones and neurotransmitters that affect mood, such as dopamine and serotonin. Methyltransferases are also responsible for the addition of methyl groups to the 2′ hydroxyls of the first and second nucleotides next to the 5′ cap in messenger RNA.

Therapeutic uses
In the United States, SAM is sold as a nutritional supplement under the marketing name SAM-e (also spelled SAME or SAMe; pronounced “sam ee”). SAM is also marketed under the Gumbaral, Samyr, Adomet and Admethionine brand names. Some research has indicated that taking SAM on a regular basis may help fight depression, liver disease, and the pain of osteoarthritis. An authoritative report on SAMe is from the Agency for Healthcare Research and Quality (Dept Health and Human Services) at: http://www.ncbi.nlm.nih.gov/books/bv.fcgi?rid=hstat1a.chapter.2159. Multiple clinical trials indicate benefits for depression, some liver conditions and osteoarthritis. All other indications are not yet proven.

Therapeutic use of SAM has increased as dietary supplements have gained in popularity, especially after the Dietary Supplement Health and Education Act was passed in 1994. This law allowed the distribution of SAM as dietary supplement, and therefore allowed it to bypass the regulatory requirements for drugs of the Food and Drug Administration (FDA).

At first, a line of evidence suggested that abnormally low levels of endogenous SAM may play an important role in the development of Alzheimer’s disease (AD) and that SAM may therefore have therapeutic potential in the treatment of AD (further research indicates this effect is likely due to Vitamin B12 deficiencies, which cause neurologic defects through one carbon transfers with folate). Severely low levels of SAM have been found in the cerebrospinal fluid and in all brain regions of AD patients examined. Preliminary research suggests SAM may have therapeutic potential in treating AD patients and a recent study using a mouse model of AD found that supplementary SAM prevented oxidative damage and cognitive impairment. In that study (available online), Tchantchou et al also explain the biomechanics that in addition to the above findings make low SAM a likely causal component of AD pathology.

Oral forms:
Oral SAMe achieves peak plasma concentrations 3 to 5 hours after ingestion of an enteric-coated tablet (400 – 1000 mg). The half-life is about 100 minutes. It may require up to one month for it to reach full effectiveness in treating osteoarthritis. Because of structural instability, stable salt forms of SAM are required for its use as an oral drug. The University of Maryland lists the commonly used salts: tosylate, butanedisulfonate, disulfate tosylate, disulfate ditosylate, and disulfate monotosylate.

With the advent of FDA-mandated Good Manufacturing Practices (GMPs) in 2008, manufacturers are required to confirm that their products contain what is listed on the label through the end of shelf life. Whether they achieve this goal or not has been questioned. Subscribers to Consumer Labs have access to a comparative report on SAMe content of various supplements.

Claims that the SAMe butanedisulfonate salt is more stable or better absorbed are not supported by the references that are usually cited as evidence. Different salts have successfully been used in clinical trials, but there is no published head-to-head comparison

Usage
SAMe is best absorbed on an empty stomach. Enteric-coated tablets packaged in foil or foil blister packs increase stability and improve absorption. SAMe should be stored in a cool, dry place to prevent deterioration.
People Use SAMe In:-
Osteoarthritis
There have been a number of studies on the effectiveness of SAMe in the treatment of osteoarthritis. SAMe appears to diminish osteoarthritis pain as effectively as non-steroidal anti-inflammatory medication. It appears to be well-tolerated.

Depression
There have been a number of studies on the use of SAMe for depression. It has been hypothesized that SAMe increases the availaibility of neurotransmitter serotonin and dopamine.

Liver disease
Some evidence suggests that SAMe may help people with liver disease. Preliminary research suggests it may help to normalize liver enzyme levels and help with cholestasis.

Possible side effects:-
SAM-e & Homocysteine: Once SAM-e donates its methyl group to choline, creatine, carnitine, DNA, tRNA, norepinephrine, and other compounds, it is transformed into S-adenosyl-homocysteine, (SAH). Under normal circumstances, homocysteine, in the presence of Vitamin B6, B12, and folic acid (SAM-e’s main co-factors), will eventually be converted back into methionine, SAM-e, or cysteine, glutathione, and other useful substances. However, if adequate amounts of these vitamins are not present, SAM-e will not break down properly. As a consequence, the full benefits of SAM-e will not be obtained, and homocysteine may increase to unsafe levels.

High levels of homocysteine have been associated with atherosclerosis (hardening and narrowing of the arteries), as well as an increased risk of heart attacks, strokes, liver damage, and possibly Alzheimer’s disease. Therefore, Vitamin B supplements are often taken along with SAM-e. These vitamins help metabolize the homocysteine into other useful compounds.

Another reported side effect of SAMe is insomnia, therefore the supplement is often taken in the morning. Other reports of mild side effects include lack of appetite, constipation, nausea, dry mouth, sweating, and anxiety/nervousness, but in placebo-controlled studies these side effects occur at about the same incidence in the placebo groups.

Therapeutic doses range from 400 mg/day to 1600 mg/day, although higher doses are used in some cases. Consult with your physician before and during use.

Adverse effects:-
Gastrointestinal disorder, diarrhea, dyspepsia, anxiety, headache, psychiatric, insomnia, allergy, and rashes. Long-term effects are unknown.

Serotonin syndrome:
There is concern and one report of the potentially fatal serotonin syndrome in association of SAMe with other medications.

Induction of mania:
In an extensive MEDLINE search on SAMe, Kagan found induction of mania in one patient out of fifteen treated with parenteral SAMe. In the same review, Lipinski found the apparent induction of mania in two patients with bipolar disorder (total of nine depressed patients studied).Both depression and mania can be life-threatening conditions that may cause cognitive dysfunction even after remission. There is concern that antidepressants in general can induce hypomania, mania, or both.

The safety of SAMe during pregnancy and during breastfeeding is unknown.

People with bipolar disorder, anxiety disorders and other psychiatric conditions should only use SAMe under the supervision of their healthcare provider. SAMe has been associated with hypomania and mania.

The most common side effects are digestive complaints, particularly nausea. Other side effects include skin rash, lowered blood sugar, dry mouth, blood in the stool, thirst, increased urination, headache, hyperactivity, anxiety and insomnia.

People with Parkinson’s disease should avoid SAM-e.

For more knowledge you may click to see :->

S-Adenosyl-L-Methionine for Treatment of Depression, Osteoarthritis, and Liver Disease (Evidence Report/Technology Assessment:)

What Is SAMe

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:
http://en.wikipedia.org/wiki/S-Adenosyl_methionine
http://altmedicine.about.com/od/treatmentsfromatod/a/SAMe.htm

Suppliments our body needs

Red yeast rice (Monascus purpureus)

Post author By Mukul
Post date October 3, 2008
No Comments on Red yeast rice (Monascus purpureus)

Dried grain red yeast rice — Image via Wikipedia

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Latin name: Monascus purpureus
Other names: Hong Qu, red rice, red yeast
Synonyms:
Alkaloids, angkak, anka, ankaflavin, Asian traditional fermentation foodstuff, astaxanthin, beni-koju, ben-koji, Chinese red yeast rice, citrinin, CRYR, dehydromonacolin K, dietary red yeast, dihydromeyinolin, dihydromonacolin K, dihydromonacolin L, DSM1379, DSM1603, ergosterol, flavonoids, GABA, glycosides, HMG-CoA reductase inhibitors, hon-chi, hong qu, hongqu, hung-chu, hydroxymethylglutaryl coenzyme A reductase, KCCM11832, koji, linoleic acid, lovastatin, M9011, mevinolin, monacolin hyroxyacid, monacolin J, monacolin K, monacolin K (hydroxyl acid form), monacolin L, monacolin M, monacolin X, Monascaceae (yeast family), monascopyridine A, monascopyridine B, monascopyridine C, monascopyridine D, monascorubramine, monascorubrin, Monascus , Monascus anka , Monascus purpureus fermentate, Monascus purpureus HM105, Monascus purpureus NTU568, Monascus purpureus Went rice, Monascus ruber , oleic acid, orange anka pigment, palmitoleic acid, Phaffia rhodozyma , red fermented rice, red koji, red leaven, red mould rice, red rice, red rice yeast, red yeast, red yeast rice extract, rice, RICE products, rubropunctamine, rubropunctatin, RYR, RYRE, saponins, statins, stearic acid, xuezhikang, Xue Zhi Kang, yellow anka pigment, zhitai, Zhi Tai.

Definition:

Red yeast rice, red fermented rice, red kojic rice, red koji rice, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus. In Japan, it is known as beni-koji ( lit. “red koji”) or akakoji ( also meaning “red koji”) and in Taiwan it is sometimes also called âng-chau , in Taiwanese. Among the Hakka, it is known as fungkiuk. In China it is widely available under the brand name XueZhiKang, and in Singapore it is available as Hypocol.

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Red yeast rice is sold in jars at Asian markets as a pasteurized wet aggregate, whole dried grains, or as a ground powder. It was a commonly used red food colouring in East Asian and Chinese cuisine prior to the discovery of chemical food colouring. It has also been used in Chinese herbal medicine.

Red yeast rice is the product of yeast ( Monascus purpureus ) grown on rice, and is served as a dietary staple in some Asian countries. It contains several compounds collectively known as monacolins, substances known to inhibit cholesterol synthesis. One of these, “monacolin K,” is a potent inhibitor of HMG-CoA reductase, and is also known as mevinolin or lovastatin (Mevacor®, a drug produced by Merck & Co., Inc).

Red yeast rice extract has been sold as a natural cholesterol-lowering agent in over the counter supplements, such as CholestinTM (Pharmanex, Inc). However, there has been legal and industrial dispute as to whether red yeast rice is a drug or a dietary supplement, involving the manufacturer, the U.S. Food and Drug Administration (FDA), and the pharmaceutical industry (particularly producers of HMG-CoA reductase inhibitor prescription drugs or “statins”).

The use of red yeast rice in China was first documented in the Tang Dynasty in 800 A.D. A detailed description of its manufacture is found in the ancient Chinese pharmacopoeia, Ben Cao Gang Mu-Dan Shi Bu Yi, published during the Ming Dynasty (1368-1644). In this text, red yeast rice is proposed to be a mild aid for gastric problems (indigestion, diarrhea), blood circulation, and spleen and stomach health. Red yeast rice in a dried, powdered form is called Zhi Tai. When extracted with alcohol it is called Xue Zhi Kang.

Red yeast rice has been used in China as a preservative, spice, and food coloring. It’s used to give Peking duck its characteristic red color and can also be an ingredient in fish sauce, fish paste, and rice wine. Red yeast rice is used in traditional Chinese medicine as a remedy for poor circulation, indigestion, and diarrhea.

Red yeast rice contains naturally-occurring substances called monacolins. Monocolins, particularly one called lovastatin, is believed to be converted in the body to a substance that inhibits HMG-CoA reductase, an enzyme that triggers cholesterol production. This is the way the popular statin drugs work.

Because of this action, red yeast rice products containing a higher concentration of monocolins have been developed and marketed as a natural product to lower cholesterol.

The problem is that the primary ingredient in these supplements, lovastatin, is also the active pharmaceutical ingredient in prescription drugs for high cholesterol such as Mevacor. In fact, lovastatin was originally derived from another type of red yeast called Monascus ruber.

Production:-
Red yeast rice is produced by cultivating Monascus purpureus on polished rice. The rice is first soaked in water until the grains are fully saturated. The raw soaked rice can then either be directly inoculated, or steamed for the purpose of sterilizing and cooking the grains prior to inoculation. Inoculation is done by mixing M. purpureus spores or powdered red yeast rice together with the processed rice. The mix is then incubated in an environment around room temperature for 3–6 days. During this period of time, the rice should be fully cultured with M. purpureus, with each rice grain turning bright red in its core and reddish purple on the outside.

The fully cultured rice is then either sold as the dried grain, or cooked and pasteurized to be sold as a wet paste, or dried and pulverized to be sold as a fine powder. China is the world’s largest producer of red yeast rice.

Due to the high cost of chemical dyes, some producers of red yeast rice have tried to adulterate their products with red dye #2 Sudan Red G (in Chinese).

Uses:

Culinary

The dried grain can be prepared and eaten in the same manner as white rice–a common practice among Asians. It can also be added to other foods.

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Red yeast rice is used to colour a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food colouring. It is also traditionally used in the production of several types of Chinese wine, Japanese sake (akaisake), and Korean rice wine (hongju), imparting a reddish colour to these wines.

Although used mainly for its colour in cuisine, red yeast rice imparts a subtle but pleasant taste to food.

Traditional Chinese Medicine
In addition to its culinary use, red yeast rice is also used in traditional Chinese herbology and traditional Chinese medicine. Its use has been documented as far back as the Tang Dynasty in China in 800 A.D. and taken internally to invigorate the body, aid in digestion, and remove “blood blockages”.

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Modern Medicine
Red yeast rice when produced using the ‘Went’ strain of Monascus purpureus contains significant quantites of the HMG-CoA reductase inhibitor lovastatin which is also known as mevinolin, a naturally-occurring statin. It is sold as an over the counter dietary supplement for controlling cholesterol (See ref.: Medicine Net). There is strong scientific evidence for its effect in lowering blood levels of total cholesterol, low-density lipoprotein/LDL (“bad cholesterol”), and triglyceride levels (see below). Because an approved drug is identical to the molecule it is therefore regulated as a drug by the Food and Drug Administration (FDA).

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In 1998, the U.S. district court in Utah allowed a product containing red yeast rice extract known as Cholestin to be sold without restriction, but this was reversed on appeal. (Moore, 2001) (see ref.: PDRhealth). Cholestin as a product continues to be marketed but no longer contains red yeast rice (RYR). Other companies sell red yeast rice products but most of them use a different strain of yeast or different growing conditions, resulting in RYR with a negligible statin content. The labeling on these new products often says nothing about cholesterol lowering. As late as August 2007, FDA noted supplements being sold containing significant lovastatin levels.(FDA, 2007)

In 2006 Liu et al published a meta-analysis of clinical trials (Chinese Med 2006;1:4-17). The article cited 93 published, controlled clinical trials (91 published in Chinese). Total cholesterol decreased by 35 mg/dl, LDL-cholesterol by 28 mg/dl, triglycerides by 35 mg/dl, and HDL-cholesterol increased by 6 mg/dl. Zhao et al reported on a four-year trial in people with diabetes (J Cardio Pharmacol 2007;49:81-84). There was a 40-50% reduction in cardio events and cardio deaths in the treated group. Ye et al reported on a four-year trial in elderly Chinese patients with heart disease (J Am Geriatr Soc 2007;55:1015-22). Deaths were down 32%. There is at least one report in the literature of a statin-like myopathy caused by red yeast rice (Mueller PS. Ann Intern Med 2006;145:474-5).

An article in the June 15, 2008, issue of the American Journal of Cardiology found that red yeast rice may provide benefits beyond those provided by statins. The researchers reported that the benefits seemed to exceed those reported with lovastatin alone.

ConsumerLab.com found large variation in the active compounds between red yeast rice supplements, and also found that some of them were contaminated with citrinin, a nephrotoxic mycotoxin. Evidence about the side effects of red yeast rice is limited, but it may have similar side effects to the drug lovastatin, which include kidney problems and other side effects.[4] Regular medical monitoring is needed to detect such effects.

Evidence:
These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

Uses based on scientific evidence :-

High cholesterol
Since the 1970s, human studies have reported that red yeast lowers blood levels of total cholesterol, low-density lipoprotein/LDL (“bad cholesterol”), and triglyceride levels. Other products containing red yeast rice extract can still be purchased, mostly over the Internet. However, these products may not be standardized and effects are not predictable. For lowering cholesterol, there is better evidence for using prescription drugs such as lovastatin…..GRADE: A

Coronary heart disease
Preliminary evidence shows that taking Monascus purpureus by mouth may result in cardiovascular benefits and improve blood flow. Additional study is needed before a firm recommendation can be made…GRADE: C

Diabetes
Early human evidence suggests the potential for benefits in diabetics. Additional study is needed before a firm recommendation can be made….GRADE C

Key to grades :-
A: Strong scientific evidence for this use;
B: Good scientific evidence for this use;
C: Unclear scientific evidence for this use;
D: Fair scientific evidence against this use;
F: Strong scientific evidence against this use.

Regulation:-
Red yeast rice is classified as a dietary supplement by the FDA. Because of its similarity to the statin drugs, there is an ongoing legal debate about whether red yeast rice should be reclassified as a prescription drug rather than a dietary supplement.

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Uses based on tradition or theory :-
The below uses are based on tradition or scientific theories. They often have not been thoroughly tested in humans, and safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

Acetaminophen toxicity, anthrax, anti-inflammatory, antimicrobial, antioxidant, blood circulation problems, bruised muscles, bruises, cancer, colic in children, cuts, diarrhea, digestion, dysentery (bloody diarrhea), exercise performance enhancement, food additive (coloring), food preservative, hangover, high blood pressure, HIV (associated hyperlipidemia), immunosuppression, indigestion, liver disorders, metabolic disorders, obesity, ovarian cancer, postpartum problems, spleen problems, stomach problems, weight loss, wounds.

Dosing:
The below doses are based on scientific research, publications, traditional use, or expert opinion. Many herbs and supplements have not been thoroughly tested, and safety and effectiveness may not be proven. Brands may be made differently, with variable ingredients, even within the same brand. The below doses may not apply to all products. You should read product labels, and discuss doses with a qualified healthcare provider before starting therapy.

Adults (18 years and older)
1,200 milligrams of concentrated red yeast powder capsules have been taken two times per day by mouth with food.

The average consumption of naturally occurring red yeast rice in Asia has been reported as 14-55 grams per day.

Children (younger than 18 years)
There is not enough scientific evidence to recommend red yeast for children.

Safety:
The U.S. Food and Drug Administration does not strictly regulate herbs and supplements. There is no guarantee of strength, purity or safety of products, and effects may vary. You should always read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy. Consult a healthcare provider immediately if you experience side effects.

Allergies
There is one report of anaphylaxis (a severe allergic reaction) in a butcher who touched meat containing red yeast.

Side Effects and Warnings:-
There is limited evidence on the side effects of red yeast. Mild headache and abdominal discomfort can occur. Side effects may be similar to those for the prescription drug lovastatin (Mevacor®). Heartburn, gas, bloating, muscle pain or damage, dizziness, asthma, and kidney problems are possible. People with liver disease should not use red yeast products.

In theory, red yeast may increase the risk of bleeding. Caution is advised in patients with bleeding disorders or taking drugs that may increase the risk of bleeding. Dosing adjustments may be necessary. A metabolite of Monascus called mycotoxin citrinin may be harmful.

Pregnancy and Breastfeeding
Prescription drugs with similar chemicals as red yeast cannot be used during pregnancy. Therefore, it is recommended that pregnant or breastfeeding women not take red yeast.

Interactions:-
Most herbs and supplements have not been thoroughly tested for interactions with other herbs, supplements, drugs, or foods. The interactions listed below are based on reports in scientific publications, laboratory experiments, or traditional use. You should always read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy.

Interactions with Drugs
There are not many studies of the interactions of red yeast rice extract with drugs. However, because red yeast rice extract contains the same chemicals as the prescription drug lovastatin, the interactions may be the same. Fibrate drugs or other cholesterol-lowering medications may cause additive effects or side effects when taken with red yeast. Alcohol and other drugs that may be toxic to the liver should be avoided with red yeast rice extract. Taking cyclosporine, ranitidine (Zantac®), and certain antibiotics with red yeast rice extract may increase the risk of muscle breakdown or kidney damage.

Certain drugs may interfere with the way the body processes red yeast using the liver’s “cytochrome P450” enzyme system. Inhibitors of cytochrome P450 may increase the chance of muscle and kidney damage if taken with red yeast.

In theory, red yeast may increase the risk of bleeding when taken with drugs that increase the risk of bleeding. Some examples include aspirin, anticoagulants (“blood thinners”) such as warfarin (Coumadin®) or heparin, anti-platelet drugs such as clopidogrel (Plavix®), and non-steroidal anti-inflammatory drugs such as ibuprofen (Motrin®, Advil®) or naproxen (Naprosyn®, Aleve®).

Red yeast may produce gamma-aminobutyric acid (GABA) and therefore can have additive effects when taken with drugs that affect GABA such as neurontin (Gabapentin®).

Red yeast may also interact with digoxin, niacin, thyroid medications, and blood pressure-lowering medications. Caution is advised.

Red yeast may alter blood sugar levels; patients with diabetes or taking insulin or blood sugar-lowering medications by mouth should consult with a qualified healthcare professional, including a pharmacist. Dosing adjustments may be necessary.

Interactions with Herbs and Dietary Supplements
Red yeast may interact with products that cause liver damage or are broken down in the liver. Grapefruit juice may increase blood levels of red yeast. Milk thistle, St. John’s wort, niacin, and vitamin A may interact with red yeast rice extract. Coenzyme Q10 levels may be lowered by red yeast rice extract. Cholesterol-lowering herbs and supplements such as guggul or fish oils may have increased effects when taken with red rice yeast. Although not well studied, red yeast may also interact with astaxanthin and zinc. Caution is advised.

Certain herbs and supplements may interfere with the way the body processes red yeast using the liver’s “cytochrome P450” enzyme system. Inhibitors of cytochrome P450 may increase the chance of muscle and kidney damage if taken with red yeast.

In theory, red yeast may increase the risk of bleeding when taken with herbs and supplements that are believed to increase the risk of bleeding. Multiple cases of bleeding have been reported with the use of Ginkgo biloba , and fewer cases with garlic and saw palmetto. Numerous other agents may theoretically increase the risk of bleeding, although this has not been proven in most cases.

Red yeast may also interact with digitalis (foxglove), or herbs and supplements that affect the thyroid or blood pressure. It may also have anti-inflammatory effects and should be used cautiously with other herbs or supplements that may have anti-inflammatory effects.

Red yeast may alter blood sugar levels in the blood, and patients with diabetes or taking herbs and supplement to control blood sugar should use with caution.

.
You may Click to see :->

>Red Yeast Rice as Herbals & Supplements

>Red Yeast Rice and Cholesterol
Are there Side Effects of Red Yeast Rice?

>Most important information about red yeast rice

Resources:
http://en.wikipedia.org/wiki/Red_yeast_rice
http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-redyeast.html#skip
http://altmedicine.about.com/od/herbsupplementguide/a/redyeastrice.htm

Healthy Habits Global: Spreading False Information about an MLM Coffee with Herbal Additives

Tags China, Eurycoma longifolia, FDA, Ganoderma, Ginseng, Health, Hot chocolate, Hypogonadism, Lingzhi mushroom, Merck & Co, Ming Dynasty, Multi-level marketing, PH, PubMed, Red yeast rice, Statin, US Food and Drug Administration

Suppliments our body needs

Policosanol

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Other names: Octacosanol, 1-Octacosanol, N-Octacosanol, Octacosyl Alcohol

Definition:
Policosanol (or polycosanol) is the generic term for a natural extract of plant waxes. It is used as a nutritional supplement to lower (bad) LDL cholesterol and increase (good) HDL cholesterol and to help prevent atherosclerosis. Independent clinical trials have failed to prove its efficacy.

Physical properties
Policosanol is a mixture of a few fatty alcohols derived from the waxes of such plants as sugar cane and yams, as well as beeswax. The most prevalent alcohol in policosanol is octacosanol, followed by triacontanol.(Formula CH3-(CH2)n-CH2OH n=24-34 )

There is a much lower concentration of several other fatty alcohols: behenyl alcohol, lignoceryl alcohol, ceryl alcohol, 1-heptacosanol, 1-nonacosanol, 1-dotriacontanol, and geddyl alcohol.

Policosanol is marketed by Cuba as a natural way to treat high cholesterol levels.

Modulation of HMG-CoA reductase and bile acid absorption inhibition have been proposed as mechanisms.

Policosanol, a dietary supplement, is a mixture of alcohols isolated from Cuban sugarcane wax. It contains about 60% octacosanol.

Because patent issue and the US trade embargo against Cuba, sugarcane policosanol is not widely available in the United States. Instead, policosanol products sold in the US are generally derived from beeswax and wheat germ.

Studies
Published studies have come to conflicting conclusions regarding the efficacy of policosanol in lowering LDL (i.e., “bad cholesterol”) or raising HDL (i.e., “good cholesterol”). Despite a number of studies funded by the Cuban government (which also produces and markets the drug), no independent clinical trials have found any evidence of the efficacy of Policosanol.

Evidence for Policosanol
Policosanol has been touted as a dietary supplement that can lower cholesterol as well as statin drugs, without the side effects. Studies indicate that it works by inhibiting cholesterol formation in the liver.

However, almost all of the 80+ double-blind studies on sugarcane policosanol were conducted by a single research group in Cuba that owns the policosanol patent.

An independent study published in the Journal of the American Medical Association in 2006 did not find any benefit of policosanol, even at high doses, on cholesterol profile. This finding has casted some doubt on the reliability of the Cuban research on policosanol.

Dosage Information
A typical dosage of policosanol used in studies has been 5 to 10 mg two times a day. Studies generally found that it can take up to two months to notice benefits.

Side Effects of Policosanol
Although the reliability of the Cuban studies has been questioned, side effects of policosanol reported in the trials have generally been mild and short-term. They have included indigestion, skin rash, headache, insomnia, and weight loss.

Possible Drug Interactions
Policosanol may increase the effect of medications that interfere with blood clotting or anti-platelet drugs, such as aspirin, warfarin (Coumadin), heparin, clopidogrel (Plavix), ticlopidine (Ticlid), or pentoxifylline (Trental), or supplements such as garlic, ginkgo, or high-dose vitamin E.

Policosanol may increase the effects and side effects of levodopa, a medication used for Parkinson’s disease.

Production
Policosanol (PPG) is produced, promoted and studied extensively in Cuba, where pharmaceutical research and sugar cane farms both exist in abundance. The supplement is used as a panacea by some Cubans.

Resources:
http://en.wikipedia.org/wiki/Policosanol
http://altmedicine.about.com/od/policosanol/a/policosanol.htm

Tags Cholesterol, Conditions and Diseases, HDL, Health, High-density lipoprotein, LDL, Low-density lipoprotein, United States

Suppliments our body needs

Kefir

Post author By Mukul
Post date September 21, 2008
1 Comment on Kefir

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Alternative Names:keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros

Definition:
Kefir is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.

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Overview:
Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.

Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt. Kefir fermented by small-scale dairies early in the 20th century achieved alcohol levels between 1% and 2%, but kefir made commercially with modern methods of production has less than 1% alcohol, possibly due to reduced fermentation time.

Variations that thrive in various other liquids exist. They may vary markedly from kefir in both appearance and microbial composition. Water kefir (or kefir d’acqua) is grown in water with sugar (sometimes with added dry fruit such as figs, and lemon juice) for a day or more at room temperature.

Making Kefir;
Production of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one’s mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be purchased or acquired from other hobbyists, see below. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice.

Health and nutrition
One can change the nutrient content by simply fermenting for shorter or longer periods. Both stages have different healthful benefits. For instance, kefir over-ripened (increases sour taste) significantly increases folic acid content. Kefir also aids in lactose digestion as a catalyst, making it more suitable than other dairy products for those who are lactose intolerant. The kefiran in kefir has been shown to suppress an increase in blood pressure and reduce serum cholesterol levels in rats.

Drinking kefir
While some drink kefir straight, many find it too sour on its own and prefer to add fruits, honey, maple syrup or other flavors or sweeteners. Frozen bananas, strawberries, blueberries or other fruits can be mixed with kefir in a blender to make a smoothie. Vanilla, agave nectar and other flavorings may also be added. It is a breakfast, lunch and dinner drink popular across all areas of the former Soviet Union and Finland, where it it is known as an affordable health drink

Different milk types
Kefir grains will successfully ferment the milk from most mammals, and will continue to grow in such milk. Typical milks used include cow, goat, and sheep, each with varying organoleptic and nutritional qualities.

In addition, kefir grains will ferment milk substitutes such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice, coconut water, beer wort and ginger beer. However, the kefir grains may cease growing if the medium used does not contain all the growth factors required by the bacteria (which are all present in mammalian milk), so it is best to only use excess kefir grains for trying alternative fermentation media.

Milk sugar is, however, not essential for the synthesis of the polysaccharide that makes up the grains (kefiran), and scientific studies have demonstrated that rice hydrolysate is a suitable alternative medium. Additionally, it has been shown that kefir grains will reproduce when fermenting soy milk, although they will change in appearance and size due to the differing proteins available to them.

Culinary uses & benefits
Kefir is one of the main ingredients in Lithuanian cold beet soup (šaltibarš?iai, commonly known as cold borscht) and Russian summer soup (okroshka). Other variations of kefir soups and foods prepared with kefir are popular across the former Soviet Union.

Others enjoy kefir, in lieu of milk, on cereal or granola.

Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.

*Kefir is simple and inexpensive to make at home.

*Kefir is used to restore the inner eco-system after antibiotic therapy.

*Kefir can be made into a delicious smoothie that kids love.

*Kefir is excellent nourishment for pregnant and nursing women, the elderly, and those with compromised immunity.

What if I’m lactose intolerant, don’t do dairy or don’t digest milk products well – is kefir right for me?

The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar). Eat kefir on an empty stomach first thing in the morning before (or for) breakfast and you’ll be delighted to find it can be easily digested — as numerous people who have been lactose intolerant for years have discovered.

You may click to see:->

Answers to Frequently Asked Questions about Kefir

Both kefir and yogurt are cultured milk products

The Body Ecology Diet and Kefir

Discover the Incredible Health-Promoting Benefits of Kefir
Kefir recipes

Resources:
http://en.wikipedia.org/wiki/Kefir

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Tags Alcoholic beverage, Caucasus, Dairy product, Fermented milk products, Finland, Food, Gut flora, Health, Kefir, Kefiran, Milk, Nutrition, Soviet Union, Soy milk, Weight loss, Yogurt

Suppliments our body needs

Kombucha

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Kombucha tea is a popular health beverage .Kombucha is the Western name for sweetened tea or tisane that has been fermented using a macroscopic solid mass of microorganisms called a “kombucha colony,” usually consisting principally of Acetobacter-species and yeast cultures. It has gained much popular support within many communities, mentioned by talk show hosts and celebrities. The increase in popularity can be seen by the many commercial brands coming onto the retail market

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Biology of kombucha
The culture contains a symbiosis of Acetobacter (acetic acid bacteria) and yeast, mostly Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. The culture itself looks somewhat like a large pancake, and though often called a mushroom, or by the acronym SCOBY (for “Symbiotic Colony of Bacteria and Yeast“), it is clinically known as a fungus.

The Kombucha Culture, sometimes mistakenly referred to as a mushroom, is a symbiotic, probiotic colony of yeast and bacteria (the friendly type). Kombucha Tea is made by combining the culture, with a mixture of black tea, and sugar. The ingredients are allowed to “ferment“, usually from 7-10 days. The resulting beverage contains dozens of elements, many of which are known to promote healing for a variety of conditions.

History
The recorded history of this drink dates back to the Qin Dynasty in China (around 250 BC). The Chinese called it the “Immortal Health Elixir,” because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. Knowledge of kombucha eventually reached Russia and then Eastern Europe around the Early Modern Age, when tea first became affordable by the populace

Traditionally, Kombucha use has spread (for over 2000 years) by the passing of Kombucha Cultures from family to family, and friend to friend.

Russian “tea mushroom”
The process of brewing kombucha was introduced in Russia and Ukraine at the end of the 1800s, and became popular in the early 1900s. The kombucha culture is known locally as chayniy grib, (?????? ???? – ‘tea mushroom’), and the drink itself is referred to as grib (???? – ‘mushroom’), “tea kvass” or simply “kvass”, although it differs from regular “kvass” which is not made from tea and is generally fermented only with yeast and not the other bacteria which ferment tea to form kombucha.

Components:
Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols.For the home brewer, there is no way to know the amounts of the components unless a sample is sent to a laboratory. The US Food and Drug Administration has no findings on the effects of kombucha. Final kombucha may contain some of the following components depending on the source of the culture: Acetic acid, which provides much anti-microbial activity; butyric acid, gluconic acid, glucuronic acid, lactic acid, malic acid, oxalic acid, usnic acid, as well as some B-vitamins.

Health effects:
A review of the published literature on the safety of kombucha suggests no specific oral toxicity in rats, although other reports suggest that care should be taken when taking medical drugs or hormone replacement therapy while regularly drinking kombucha. It may also cause allergic reactions. It is common for urinary samples to obtain a chemical like scent due to the fermenting process of kombucha which releases into the liver. If this is the case, take another urine sample. If it continues to smell, consult a local physician to be checked for liver complications.

Kombucha is also low in calories, and thus a good alternative to other (fermented and non fermented) beverages such as beer, lemonade, and fruit juice . Because of this, home production of kombucha is increasing in popularity.

Claims:
Advocates believe that kombucha helps by competing with endogenous microbes without toxic constituents, when it is cultivated carefully. Increased glucuronic acid conjugates in the urine after kombucha consumption may support this hypothesis.

Early chemical analysis of kombucha brew suggested that glucuronic acid was a key component of it, perhaps assisting the liver by supplying more of the substance during detoxification. But more recent analysis of kombucha offer a different explanation, as outlined in the book in Analysis of Kombucha Ferments by Michael Roussin. Roussin reports on an extensive chemical analysis of a variety of commercial and homebrew versions of kombucha, and finds no evidence of glucuronic acid at any concentration.

But Roussin suggests that another component may have health benefits:
D – glucaro -1,4 lactone, also known as glucaric acid. It serves as an inhibitor of the beta-glucuronidase enzyme, a bacterial product from the gut microbiota that can cleave the glucuronic acid conjugates and send bodily wastes back into circulation, thus increasing the exposure time before the waste is ultimately excreted. Therefore, the active component of kombucha likely exerts its effect by preventing bacterial disruption of glucuronic acid conjugates and increasing the detoxification efficiency of the liver. Glucaric acid is being explored independently as a cancer preventive agent.

Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels, or “sickly” kombucha cultures that cannot acidify the brew. Cleanliness is important during preparation, and in most cases, the acidity of the fermented drink prevents growth of unwanted contaminants. If a culture becomes contaminated, it will most likely be seen as common mold, green or brown in color.

Safety and contamination
As with all foods, care must be taken during preparation and storage to prevent contamination. Keeping the kombucha brew safe and contamination-free is a concern to many home brewers. Key components of food safety when brewing kombucha include clean environment, proper temperature, and low pH.

In every step of the preparation process, it is important that hands and utensils (anything that is going to come into contact with the culture) are dish soap clean so as not to contaminate the kombucha. For safety reasons, Kombucha should be brewed in food-grade glass containers only. Kombucha should not be brewed in lead crystal, ceramic, plastic, painted, or metallic containers including stainless steel, as the acidic solution can leach by-products into the finished product. Keeping cultures covered and in a clean environment also reduces the risk of introducing contaminants and bacteria.

Mold contamination on the culture surface.Maintaining a correct pH is an important factor in a home-brew. Acidic conditions are favorable for the growth of the kombucha culture, and inhibit the growth of molds and bacteria. The pH of the kombucha batch should be between 2.5 and 4.5. A pH of less than 2.5 makes the drink too acidic for human consumption, while a pH greater than 4.5 increases the risk of contamination. Use of fresh “starter tea” and/or vinegar can be used to control pH. Some brewers test the pH at the beginning and the end of the brewing cycle to ensure that the correct pH is achieved.

If mold does grow on the surface of the kombucha pellicle, or “mushroom,” it is best to throw out the batch and start over.

Click to see->Unexplained Severe Illness Possibly Associated with Consumption of Kombucha Tea

Probable gastrointestinal toxicity of Kombucha tea

Kombucha–toxicity alert.:

Additional observed effects
Aside from any possible health benefits, it can be intoxicating. It is generally characterized by mild euphoria, relaxation, and an overall sense of physical and mental well-being. Kombucha contains variable amounts of alcohol and caffeine, though the effects felt in drinking the beverage are disproportionately profound in comparison with the amount ingested, suggesting something more at work. Alcohol amounts vary from 0.5% to 1.5%, depending on anaerobic brewing time and proportions of microbe. Pasteur said that alkaline fermentation increases alcohol content. Commercial preparations are typically 0.5% for distribution and safety reasons.

Another possible cause of these effects is the psychoactive amino acid L-theanine, which is naturally present in tea. Stimulation of the circulatory and immune systems, and associated glandular releases, may also account for some of these effects. Some reports of more intense effects could be explained by toxins resulting from contamination of the culture

Resources:
http://en.wikipedia.org/wiki/Kombucha
http://www.kombucha.org/
http://altmedicine.about.com/od/kombuchakombuchatea/Kombucha_Kombucha_Tea.htm