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The Secrets of Resveratrol’s Health Benefits

Scientists have unraveled a mystery that has perplexed scientists since resveratrol, a chemical found in red wine and other foods, was first discovered to have health benefits: how does it control inflammation?
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New research explains resveratrol’s effect on inflammation, and also shows how it can be used to treat potentially deadly inflammatory disease, such as appendicitis, peritonitis, and systemic sepsis.

Resveratrol stops inflammation with a one-two punch that prevents your body from creating two different molecules known to trigger inflammation — sphingosine kinase and phospholipase D.

Resources:
Science Daily August 3, 2009
The FASEB Journal August 2009;23:2412-2424

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The Milk Myth: What Your Body Really Needs

A recent study claims that young adults are not drinking enough milk — at least according to press reports on the matter. But according to the study’s lead author Nicole Larson, the focus on the study was on calcium.
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The words “milk” and “calcium” are often used interchangeably in the popular press. But while milk is a calcium source, no standard other than that of the National Dairy Council considers it the best calcium source.

The suggestion that you need to drink three glasses of the secretion of a cow’s mammary glands in order to be healthy is a bit outrageous and doesn’t fit the human evolutionary profile. In fact, most humans around the world cannot easily digest cow milk.

Yogurt has more calcium than milk and is easier to digest. Collards and other greens also have about as much or more calcium than milk by the cup. Greens, unlike milk, have the added benefit of vitamin K, also necessary for strong bones. Sesame is also very high in calcium.

When you measure calcium by cup of food product, milk is high on the list. When you view it by calorie, though, milk is at the bottom. A hundred calories of turnip greens have over three times as much calcium as 100 calories of whole milk.


Resources:
Live Science June 24, 2009
Journal of Nutrition Education and Behavior July/August 2009; 41(4):254-60

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Red Apples, Berries Boost Fitness

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A new study has shown that a powerful antioxidant commonly found in the skin of red apples, red onions, berries and grapes could   increase endurance capacity without regular exercise training.

CLICK & SEE….>…...…RED APPLE …………RED ONION.…...BERRIES..…..GRAPES
Researchers from University of South Carolina‘s Arnold School of Public Health have revealed that fatigue-fighting and health properties of quercetin would have significant implications not only for athletes but also for average adults who battle fatigue and stress daily.

“The natural, biological properties of quercetin that include powerful antioxidant and anti-inflammatory activity, as well as the ability to boost the immune system and increase mitochondria (the powerhouse of the cell) in muscle and brain is great news for those who often think that they’re too tired to exercise,” said Dr Mark Davis, the study’s lead author and a professor of exercise science.

“While there’s no magic pill to make people get up and move, or to take the place of regular exercise, quercetin may be important in relieving the fatigue that keeps them sedentary and in providing some of the benefits of exercise,” he added.

During the study, the researchers recruited 12 participants, who were randomly assigned to one of two treatments.

Half were given 500 milligrams of quercetin twice a day in Tang for seven days. The other subjects drank Tang with placebos.

They also tested their additional VO2max (maximal oxygen capacity), one of the most important measures of fitness.

The findings revealed that participants who received quercetin had a 13.2 percent increase in endurance and a 3.9 percent increase in VO2max.

“These were statistically significant effects that indicate an important improvement in endurance capacity in a very short time,” Davis said.

“Quercetin supplementation was able to mimic some of the effects of exercise training,” he added.

The study appears in International Journal of Sports Nutrition and Exercise Metabolism.

Source: The Times Of India

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Wine, Veg & Meat: Key to Long Life

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Want to know the perfect recipe for a long and healthy life? Drinking a goblet of red wine as well as eating adequate fruit, vegetablesand a small portion of red meat  everyday all add up to it, says a new study.
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Previous research has found that sticking to the diet can protect the brain against developing Alzheimer’s and other memory problems, cut the chances of developing heart disease and even reduce the risk of being diagnosed with cancer.

The latest study, which followed 23,000 people, found that those who adhered most closely to a typical Mediterranean diet were 14 per cent more likely to still be alive at tView Posthe end of eight years, ‘The Daily Telegraph‘ reported.

“The analysis suggests that the dominant components of the Mediterranean diet are moderate consumption of alcohol, mostly in the form of wine during meals, low consumption of meat and meat products, and high consumption of vegetables, fruits and nuts, olive oil and legume,” said lead researcher Dimitrios Trichopoulos of Harvard School of Public Health.

Drinking wine had the most benefit on life span the findings suggest, followed by reducing meat consumption and then eating high numbers of fruit, vegetables and nuts.

Source: The Times Of India

 
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Apples, avocados and a glass of red wine ‘can ease arthritis’

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Suffering from arthritis? Make sure you eat apples, avocados, oily fish and drink a goblet of red wine everyday, for a new study has  revealed that these could ease the painful joint condition.
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Researchers have carried out the study and found a definite link between the food people eat and the severity of the symptoms — in fact, apples, avocados and red wine contain anti-oxidants which reduce the rate at which cartilage breaks down, helping to slow the process of osteoarthritis.

Likewise, oily fish like salmon are a rich source of omega-3 fatty acids that oil the joints and thereby damp down inflammation. Omega-3 could also reduce the long-term need for painkillers in those with joint problems.

The study has also suggested that drinking plenty of fluids, two to three litres a day, to maintain good hydration and a steady flow of nutrients to your joints, leading British newspaper the ‘Daily Mail‘ reported.

And, the foods most commonly found to worsen arthritis are wheat, corn, rye, sugar, caffeine, yeast, dairy products, oranges, grapefruit, lemons and tomatoes. Meats most likely to provoke symptoms are bacon, pork, beef and lamb.

According to researchers, these foods trigger joint pain in those with arthritis. But when these are avoided about 70 per cent of sufferers have been seen to be reporting less pain and improved mobility.

The researchers have based their findings on an analysis of 82 people with osteoarthritis. The study also found that pain intensity reduced during the six-week period they had weekly Reiki sessions.

Source:The Times Of India

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