From the light- to medium-bodied prancing to the puckering power boldly dancing, full-bodied reds, aired, swirled, and sipped, experiencing each dynamic flavor from plum to currant to smoke and so forth, red wine in its nature not only provides a taste like no other, but also has been well supported to hold health benefits with moderate consumption.  Despite diets of high amounts of saturated fats including butter and cheese, the paradox goes, the French have a relatively low incidence of cardiovascular events, which many have attributed to regular drinking of red wine.  Filled with plentiful polyphenols, it is resveratrol that stands in the spotlight as it and its metabolites provide the antioxidant and HDL stimulating potential supporting a heart healthy lifestyle.

What if a glass of wine a day was equivalent to the recommended daily intake of baby aspirin or statins prescribed by a doctor?  What if a glass of wine demonstrated protective effects against not only cardiovascular conditions, but also protected the cerebral vascular system, in other words, potential protection from stroke?   Initial studies more than a decade ago, demonstrated the first evidence of partial neuroprotective action of chronic administration of resveratrol in vivo, suggesting a possible model for neurodegenerative injury (Virgili M et al., 2000).  Five years later, subsequent studies showed pre-infused resveratrol protected the spinal cord from ischemic reperfusion injury in vivo by which resveratrol was found to decrease oxidative stress and increased nitric oxide release (Kiziltepe et al 2004).  Further investigation led to findings that it not only acted as an antioxidant, but also directly inhibited voltage-gated K+ channels, which have been implicated in neuronal apoptosis (cell death) supporting another possible mechanism of action (Gao ZB et al., 2005, 2006).  Indeed, resveratrol has been noted for its potential pre-dose protection, but recent studies also demonstrated post-ischemic dose immediately after traumatic brain injury reduced oxidative stress and lesion volume, which could be explained by its ability to relax smooth muscle in the wall of basilar artery contributing yet another role as a vasodilator (Ates O et al., 2007, Karaoglan A et al 2008).

Resveratrol’s beneficial effects include: (1) antioxidation (free radical scavenger and modulation of neuronal energy homeostasis and glutamatergic receptors/ion channels, (2) vasodilatory effects in pre- and post-treatment infusion protection of ischemic reperfusion injury, (3) directly increases sirtuin 1 (SIRT 1) activity and NAD (+) related to increased lifespan in various species similar to calorie restriction, and (4) pretreatment protection against cerebral ischemia and other organ systems, which could be a great potential target for further studies in treatment modalities.

More recently, an additional mechanism which resveratrol was suggested to have included anti-inflammatory characteristics as well.  Zhang and team explained both in vitro and in vivo studies highlighting inhibition of activated microglia (2010).  In doing so, microglia are unable to release pro-inflammatory factors, which produced reactive oxygen species, and activated signal pathways leading to neuroinflammation.  With that being said, Parkinson’s disease (PD) and many other neurodegenerative diseases arise from over active microglia-mediated inflammation.  As a subsequent follow-up study, Zhang and team applied resveratrol in vivo primary midbrain neuron-glia cultures that demonstrated clear protection of neurotransmitters (in the case of PD – dopamine) against LPS-induced neurotoxicity through the inhibition of microglial activation.  In addition to these findings, Johns Hopkins University Anesthesiology and Critical Care Medicine team revisited resveratrol’s effect on stroke, demonstrating in vivo resveratrol pretreatment dose dependently protected against the ischemic reperfusion stroke model.  Heme oxygenase was selectively deleted to suggest a potential intracellular pathway by which resveratrol can provide cell/organ resistance against neuropathological conditions (2010).

Indeed further studies are in order to determine specific dose and timing of resveratrol for optimal neuroprotective effects, but what is certain is that moderate consumption of resveratrol does demonstrate neuroprotective effects.  As you air, swirl, and sip that dark red tonight and experience its dynamic nature in flavor and consistency, also realize its vast effect on your overall health.  Cheers to the heart, cheers to the brain, cheers to deep reds <cling, cling>.

References (For an extended list please contact us)

Sakata Y et al., “Resveratrol protects against experimental stroke: putative neuroprotective role of heme oxygenase 1,” Exp Neurol, 2010; 224, 325-9.

Zhang F et al., “Anti-inflammatory activities of resveratrol in the brain: role of resveratrol in microglial activation,” Eur J Pharmacol, 2010; 636:1-7.

Zhang F et al., “Resveratrol protects dopamine neurons against lipopolysaccharide-induced neurotoxicity through its anti-inflammatory actions,” Mol Pharmacol, 2010; 78:466-77

Author’s bio: Dr. Anh Thu V. Tran is the Medical Director & Nutrition Consultant for Cyvex Nutrition, PGY-1 Resident with  UC Davis Family Medicine Residency Network, and Founder of Strive to Live Well.  She holds a M.D. from St. George’s University, a M.S. in Nutrition from Loma Linda University, and a B.Sc. in Biology & Women’s Studies from UC Irvine.

From getting kids off to school and getting to work, attending board meetings, making soccer practices and dance recitals, we are all in constant motion.  Unfortunately, most of us are strapped for time and find it difficult to stay fluid with the current as we fall behind in meeting nutritional needs or wish to reach optimal health by consuming nutrition to meet daily requirements.  Either way, as we become more knowledgeable of how effective a balanced and/or optimal diet is to our health, the demand for a quick and easy solution to keep up with our lifestyles is a must.  The “do-it-yourself” mentality influenced by the recession has produced wellness-focused consumers.  From low-calorie/low-sugar, sugar-free, naturally-sweetened, and all natural, functional beverages are the new black, as lifestyle consumers are wearing the latest creations from the inside out.

With an annual expected growth rate of 6.1 percent from 2007 to 2012, the United States has the largest functional food and beverage market in the world worth almost $700 billion in 2008.  In 2009 alone, U.S. sales of functional foods and beverages reached almost $40 billion, up 2.7% from previous year with $21.6 billion from beverages, making it the largest functional segment.  Traditional beverage companies have expanded their products by adding functional ingredients and/or introducing functional products to their line.  Functional drinks among dieters and/or weight lifters have always been around, but it is the new trend of optimizing time and nutrition in a bottle that drives this market forward.  Recent studies demonstrate consumers are more likely to purchase a product that claims health versus nutrition benefits (Verbeke W et al., 2009).  Scientific evidence and crafty formulations help consumers readily accept new ingredients as well as the more popular ones which owe their success to appropriate delivery and clear communication of health benefits.

In response, functional beverages are tailored towards specific gender, age, and body type/weight.  The safety, optimal doses, interactions, and long-term benefits have more research necessary to be determined, but many of the added ingredients have been linked to some science-based health claims.  As consumers become more health conscience, the demand and market value for health promoting products will continue to increase as should more focused research behind these products to determine the mechanism of action to optimize their formulations.  A recent study comparing 3,100 foods, beverages, spices, herbs, and supplements of total antioxidant content demonstrates the start of such work to further elucidate the health benefits of antioxidants (Carlsen MH et al., 2010).  However, more research in this direction is a must to keep up with the market.  From a metabolic, antioxidant, alertness/cognitive, immune, digestive boost and anti-aging potential to replacing the routine multivitamins supplements, functional beverages as a segment is keeping up with the current by aiming to aid health as well as quench thirst.

References:

Carlsen MH et al., “The total antioxidant content of more than 3,100 foods, beverages, spices, herbs, and supplements used worldwide,” Nutr J; 2010, 9:3.

Verbeke W et al., “Consumer appeal of nutrition and health claims in three existing product concepts,” Appetite; 2009, 52:684-92.

Author’s bio: Dr. Anh Thu V. Tran is the Medical Director & Nutrition Consultant for Cyvex Nutrition, PGY-1 Resident with  UC Davis Family Medicine Residency Network, and Founder of Strive to Live Well.  She holds a M.D. from St. George’s University, a M.S. in Nutrition from Loma Linda University, and a B.Sc. in Biology & Women’s Studies from UC Irvine.

The growing segment of active sixty-five years and over Americans not only denotes successful commitment for research towards extension of lifespans, but also the acknowledgment that it really does not mean much if you can live longer, if you can’t enjoy it.  The key emphasis is longevity, however in light of extended lifespans and improved longevity is the expected eventual overdrive the body must undergo to maintain some state of homeostasis – the efforts to stay balanced in the aging process.

Of the many protectors of our body – the basic immune response to disturbances, such as infection and trauma, involves Inflammation.  However, it is also this process that can easily speed out of control against our bodies either in the natural progression of aging or accelerated destruction of disease and other pathological processes.  It is obvious this double-edged sword walks the fine line as we age.  What’s promising is that adopting a healthier lifestyle that includes adequate rest, daily physical exercise, specific diets, and halting poor choices (e.g. tobacco smoking) proactively work against such acceleration.

We previously discussed how flavonoids are effective even at a young age (Holt EM., et al 2009).  High consumption of fruits and vegetables reduce markers related to inflammation and oxidative stress among adolescents; this is supported on a molecular level and can be applicable to the immune process at any age and in associated disease processes.  The Agricultural Research Service (ARS) of the University of California, Davis, has conducted numerous studies in the past decade demonstrating how inflammation favors the risk of cancer and chronic diseases such as Cardiovascular Disease (hypertension and dyslipidemia) and Diabetes Mellitus Type II (insulin resistance).  Dr. Daniel H. Hwang and team, after exhausting filtering of numerous phytochemicals, has finally placed the spotlight yet again on flavonoids in their role against certain inflammatory triggers (TMK-1 kinase and IRF1 dimerization and phosphorylation).  Luteolin among the 6 other phytochemicals most effectively targets these enzymes in its cascade of biochemical signaling that lead to the formation of gene products known to trigger inflammation (Lee JK et al 2009).  Luteolin, found in food such as celery, green peppers, chamomile tea, and thyme, demonstrated to be the most effective of all other flavonoids studied (quercetin, chrysin, eriodicytol, hesperetin, and naringenin).

In addition, recent data suggests a promising role for luteolin as a possible candidate in developing immune-modulatory and neuroprotective agents on central nervous system (brain and spinal cord) against a specific trigger: the microglia.  The microglia has been confirmed as a major culprit in age-related disease progression.  Although protective, it also takes on that double-edged detriment.  The Institute of Human Genetics, University of Regensburg investigation showed inhibitory effects of luteolin on pro-inflammatory cytokine expression in microglia.  With the identification of several novel luteolin-regulated genes, their findings provide a molecular basis to understand the versatile effects of luteolin on microglial homeostasis (Dirscherl K., et al 2010).

In the uncertainties of life – certainty does exist.  Making effective lifestyle choices are within your control and although not necessarily capable of halting the double-edged sword, but at least taming as such by the choices we make, including which fruits and vegetables we consume,  is the best we can do to help prevent diseases and slow-down the progression of aging.

References:

Holt EM., et al., “Fruit and vegetable consumption and its relation to markers of inflammation and oxidative stress in adolescents,” J Am Diet Assoc, 2009; 109:414-21.

Lee JK., et al., “Suppression of the TRIP-dependent signaling pathway of Toll-like receptors by luteolin,” Biochem Pharmacol, 2009; 77:1391-400.

Dirscherl K., et al., “Luetolin triggers global changes in the microglial transciptome leading to a unique anti-inflammatory and neuroprotective phenotype,” J Neuroinflammation, 2010; 14:7-3.

Author’s bio: Dr. Anh Thu V. Tran is the Medical Director & Nutrition Consultant for Cyvex Nutrition, PGY-1 Resident with  UC Davis Family Medicine Residency Network, and Founder of Strive to Live Well.  She holds a M.D. from St. George’s University, a M.S. in Nutrition from Loma Linda University, and a B.Sc. in Biology & Women’s Studies from UC Irvine.

Sunscreen use increases as July and August months bring on the warmer weather for t-shirts, tank tops, shorts, skirts, and bikinis.  Unbeknownst to many of us, protection from sun exposure is important all year round and should not be limited to poolsides, beaches, hiking trails, or other outdoor wonders of warmer months.  Cloudiness and hazy days do not protect us from the UV rays, but rather reach our bodies as if it were actually a bright and sunny day.  3.5 million cases in two million people are diagnosed annually with skin cancer in the United States and the incidence is more than the combined incidences of cancers of the breast, prostate, lung and colon (American Cancer Society, 2009, Skin Cancer Foundation 2010).

The current CDC recommendations against UV sun-damage is as follows: (1) use of sunscreen of sun protective factor (SPF) 15 or higher with UVA and UVB protection, (2) wear protective clothing, (3) wear protective hat to shade face, head, ears, and neck, (4) wear sunglasses with UV block , and (5) seek shade especially during midday hours (2010).  UVA is related to skin aging and UVB is associated with skin cancer.    The reality is that the warmer months are spent underneath the sun, with minimal clothing at peak UV exposure from 10AM to 4PM, and most people actually enjoy seeking out the sun rather than shade, which emphasizes the importance of and dependency on sunscreen.  However, what if there was an additional protective factor?  What if this factor were to work on defending you against UV radiation from the inside and outside of your body?  What if this product could be applied as in topical creams/lotions and also as an option one could add as a side to a lunch or dinner plate. Among the top superfoods (for good reason), this green vegetable, resembling a tree, filled with  rich vitamins, minerals, fiber, and plentiful phytochemicals has been suggested in the protection and repair of UV sun damage to the skin.  It is no surprise this superfood spotlight shines on broccoli (yet again).

Recent in vivo studies demonstrated 25 percent less skin tumors following chronic UV exposure for 17 weeks when  fed broccoli extract for 13 weeks than compared to standard protective agents on hairless animal model at Johns Hopkins University.  In addition, tumors that were developed were 70% smaller in diameter and depth (Dinkova-Kostova AT, et al. 2010).  Replication of this animal model to confirm such protection is in the works with subsequent anticipated clinical studies to follow. Dinkova-Kostova and team demonstrated that exposure to UV accompanied with sulforaphane glucosinolates (SGS) also provided the validity behind selection of sprouts over mature broccoli (2010).  Previous in vivo studies using both animal and human skin demonstrated immediate cellular defenses resulting from UVR-induced inflammation and edema in mice and reduction in susceptibility to erythema (redness) arising from narrow-band 311 nm UVR in humans, presenting potential in topical application of cruciferous extracts (Talalay P, et al. 2007).  Optimizing products for broccoli sprout applications in supplements, functional foods, and/or topical products would be advantageous in providing the greatest potential of effectiveness and uniqueness to products.

What are the actives within broccoli and other cruciferous vegetables (cauliflower, cabbage, and Brussels sprouts) that provide such protection?  Beyond the already known nutritious richness, these vegetables also have high levels of a group of phytochemicals called glucosinolates, which are further metabolized by the body into isothiocyanates.  Phenythyl isothiocyanates (PEITC) and sulforaphane have also been applied as adjunct therapy in chemotherapy in halting the proliferation of tumor cells.  Sulforaphane is the main metabolite and has been associated with mobilizing cellular defenses against UV damage.  Its precursor, glucoraphanin (sulforaphane glucosinolates – SGS) at optimized levels can be found in the sprouts of broccoli compared to the mature vegetable.  Eating your vegetables, yet again, holds weight in a healthier diet.  So next time someone asks if you would like a side of broccoli, remember, you are not only getting a side of vegetables with a punch of rich nutrients, but also a side of sun protection!

References:

Dinkova-Kostova AT et al., “Dietary glucoraphanin-rich broccoli sprout extracts protect against UV radiation-induced skin carcinogenesis in SKH-1 hairless mice,” Photochem Photobiol Sci, 2010; 9: 597-600

Talalay P et al., “Sulforaphane mobilizes cellular defenses that protect skin against damage by UV radiation,” PNAS, 2007; 104:17500-17505

Author’s bio: Dr. Anh Thu V. Tran is the Medical Director & Nutrition Consultant for Cyvex Nutrition, PGY-1 Resident with  UC Davis Family Medicine Residency Network, and Founder of Strive to Live Well.  She holds a M.D. from St. George’s University, a M.S. in Nutrition from Loma Linda University, and a B.Sc. in Biology & Women’s Studies from UC Irvine.

As the #1 global cause of death at 29% of all causes, an estimated  1 out of 3 American adults, equating to ~81 million, have at least one or more forms of Cardiovascular Disease (CVD) (American Heart Association CDC-DHDSP, WHO 2010 updates).  With technological advances being more effective and less invasive, along with having a more concrete understanding of such conditions, why do we still fall behind in preventing such numbers?

Indeed the answer is not simple.  What is certain, however, is that there are major elements that we can control against CVD.  Namely, diet, physical activity, and mental health are major players.  Consumption of polyphenol-rich diets alone has been associated with a reduced risk of cardiovascular disease, particularly foods and beverages with high oligomeric procyanidins (OPC) and flavonoids (such as anthocyanidins).

Yet again the spotlight shines on the ever so tiny and delicate, yet packed with heart-healthy benefits: berries.  Their unique composition of carbohydrates counterbalanced by organic acids (citric, malic, phenolic acids) and enzymes (polyphenolic substrates such as phenolic acids & flavonoids), high solubility of cell wall components (pectin, cellulose, and hemicellulose), rich in pigments (anthocyanins, carotenoids, and other polyphenols), vitamins and minerals are universally recognized to accentuate their sweet flavor, enticing aroma, and healthy benefits.

From reds to blues to purple and even blackberries,  berries are rich sources of essential nutrients and phytochemicals demonstrated epidemiologically and clinically.  Heart healthy diets that include a variety of berries improve cardiovascular performance or activity in both healthy subjects and those with underlying and preexisting conditions.

High density lipoprotein cholesterol (HDL) is the “good” cholesterol that works against cholesteryl ester transfer protein (CETP) in its facilitation of low-density-lipoprotein (LDL) and triglycerides (“bad” cholesterol and blood fat respectively).  The latter being the culprit to cardiovascular insults.  In a recent single-blinded, randomized, placebo-controlled intervention trial, middle aged healthy and un-medicated subjects consumed a moderate amount of berries against a control product.  Moderate consumption demonstrated favorable modulation in platelet function, HDL-cholesterol and blood pressure.  Of all the nutritional biomarkers, it was that of vitamin C and polyphenols in berries that made the most impact (Erlund I et al., 2008).  Clinical correlations as such were also found in those with poor cardiovascular profiles.

In a double-blind, randomized, placebo-controlled trial of dyslipidemic adults, participants consumed either 160gm berry-derived anthocyanin supplements versus a placebo.  There was a statistically significant increase of HDL-cholesterol and decrease in mass and activity of plasma CETP, decreasing insults from LDL-cholesterol and triglycerides (p<0.001) (Qin et al 2009).  The proposed mechanisms of actions are as follows: (1) Upregulation of endothelial nitric oxide synthase, (2) decreased activities of carbohydrate digestive enzymes & oxidative stress, and (3) inhibition of inflammatory gene expression and foam cell formation.

Served fresh, juiced, freeze-dried and/or as purified extract such as anthocyanins, anyway you like it – the blackberry, black currant, blueberry, cranberry, escobillo, lingonberry, strawberry to name a few not only nourish the taste buds, but also the heart.

References:

Basy A et al, “Berries: Emerging impact on cardiovascular health,” Nutr Rev, 2010; 68:168-77

Erlund I et al., “Favorable effects of berry consumption on platelet function, blood pressure, and HDL cholesterol,” Am J Clin Nutr, 2008; 87:323-31.

Seeram Np, “Recent trends and advances in berry health benefits research,” J Agric Food Chem, 2010; 58:3869-70

Qin Y et al., “Anthocyanin supplementation improves serum LDL- and HDL-cholesterol concentrations associated with the inhibition of cholesteryl ester transfer protein in dyslipidemic subjects,” Am J Clin Nutr, 2009; 90:485-492.

Author’s bio: Dr. Anh Thu V. Tran is the Medical Director & Nutrition Consultant for Cyvex Nutrition, PGY-1 Resident with  UC Davis Family Medicine Residency Network, and Founder of Strive to Live Well.  She holds a M.D. from St. George’s University, a M.S. in Nutrition from Loma Linda University, and a B.Sc. in Biology & Women’s Studies from UC Irvine.

You can hardly escape the notion in the news, politics, fashion, and even technology: To Go Green.  Organic foods, energy efficient transportation and products, recycling, etc. are all great, but the overload of messages for the concept: To Go Green has become ubiquitous.  To truly embrace a greener lifestyle is not just about preserving equatorial rain forests and doing as much as we can To Go Green, but also to improve and maintain health and ultimately overall quality of life.

“Eat your greens,” was all too familiar as a child as we repeat it to our children without hesitation. “Why?”… “Because it’s good for you.”… “But how?”…

What makes vegetables and some fruits have such a rich green color is a pigmentation called chlorophyll.  Its chemical make-up is similar to human blood cells, only differing in the center element (magnesium in chlorophyll and iron in human blood cells).  Chlorophyll can be found in a semi-synthetic form, Chlorophyllin, where sodium copper replaces magnesium.  This powerful pigment absorbs sunlight and with carbon dioxide and water converts into usable energy for the plant to thrive. This process, and its wonders, provides us reasons to eat your greens, to get our macromolecules (which include carbohydrates, proteins and fats), vitamins, minerals, and phytochemicals (xanthophylls and flavonoids).  High chlorophyll foods neutralize free radicals that cause damage to cells, as comparable to Vitamin C, subsequently improving growth and repair of tissue and cleansing the body’s system.

Among the many sources, alfalfa not only provides as such, but also provides protein (including essential amino acids), vitamins, and minerals and 50 years of clinical use demonstrated safety.  As a whole plant extract Alfapro™ Alfalfa Juice Protein Concentrate provides all that mentioned above and Alfalfa 95% Sodium Copper Chlorophyllin provides the pure compound, more stable and more water soluble to improve bioavailability.

Finding the balance between the preservation of where and how we live is a more complete and worthy notion: To Go Green.

References:

“Evaluation of certain food additives,” WHO Tech Rep Ser, 2009; 952:1-208.

Kumar SS et al, “Scavenging of reactive oxygen species by chlorophyllin: an ESR study,” Free Rad Res, 2001;35: 563-574.

Kamat JP et al., “Chlorophyllin as an effective antioxidant against membrane damage in vitro and ex vivo,” Biochim Biophys Acta, 2000; 1487:113-127.

Yu JW et al., “Differential cytoprotective effect of copper- and iron- containing chlorophyllins against oxidative stress-mediated cell death,” Free Rad Res, 2010; 44:655-67

Author’s bio: Dr. Anh Thu Tran is the Medical Director and Nutrition Consultant for Cyvex Nutrition.  She holds a M.D. from St. George’s University, a M.S. in Nutrition from Loma Linda University, a B.Sc. in Biology & Women’s Studies from UC Irvine, and will work under the UC Davis Family Residency Network 2010.

With an estimated 8.3 million out-patient doctors visits and 500,000 hospital stays each year equating to an increasing medical cost of $500 million associated with urinary tract infections (UTIs), it is no wonder that suggestive scientific claims of amelioration of this condition can be found naturally in a distinctly tart, sweet, and voluptuously vibrant red fruit, the cranberry.  It has made its mark as quite a powerhouse of natural goodness¹.

UTIs are common among women, but men have a significant increase in susceptibility as they age (~13 million versus 2 million, respectively) ².  Those with diabetes mellitus or other immune compromising conditions, enlarged prostates, kidney stones, or any obstruction of the urinary tract also have a higher susceptibility.  Affecting a wide range in demographics and a full-spectrum of clinical consequences of such condition, the cranberry presents a feasible, cost effective, and tasty adjunct to current prevention and management of UTIs.

The cranberry’s richness in polyphenols and antioxidant potential has raised this little fruit to fame in the past decade³.  More targeted studies have demonstrated that the acidity and polyphenolic profile (that of flavonoid composition: anthocyanidins, proanthocyanidins, cyanidins, and quercetins) have contributed to the suggested primary mechanism of action against bacterial growth and attachment to the lining of the urinary tract (such as Type I and P-fimbriated uropathogenic: Escherichia Coli) ⁴.  With that being said, the spotlight should also be pointed to a close family-member of the cranberry, The Lingonberry.

Lingonberry (Vaccinium vitis-idaea) is a small, red, edible berry and is related to the cranberry and blueberry family, the Ericaceae.  They are similar, but not as tart as cranberry and commonly consumed as jam, jelly, juices, sauce, wine, liqueur, and/or syrups.  They contain plentiful organic acids, vitamin C, beta carotene, vitamins B1, B2, and B3, and potassium, calcium, magnesium, and phosphorus.  However, compared to the cranberry, the lingonberry is found to have similar or possibly better effect against UTIs due to a polyphenolic profile that is twice as high in antioxidant potential and total polyphenols.  One hundred milligrams of anthocyanins can be found in 3.5ounces of fresh ligonberries^5-7.  Extension of such potential should undergo more clinical review, but for now, lingonberries offer an additional approach against UTIs and if anything, should be acknowledged for its antioxidant power!

Cyvex Nutrition’s Lingonol™ Lingonberry extract contains a minimum of total antioxidant value of 4500micromole TE/g and 25% of which is from polyphenols (anthocyanins, proanthocyanidins, and other flavonoids).

References

1. Litwin MS and Saigal CS., “Urologic Diseases in America.” DHHS, PHS, NIH, NIDDK. NIH publication (2007)

2. Griebling TL., “Urinary tract infection in women, Urologic Diseases in America.”  DHHS, PHS, NIH, NIDDK. NIH publication (2007)

3. Jepson RG and Craig JC., “Cranberries for preventing urinary tract infection.”  Cochrane database Syst Rev (2008)

4. Guay DR., “Cranberry and urinary infection.”  Drugs (2009)

5. Ek S et al., “Characterization of phenolic compounds from Lingonberry (Vaccinium vitis-idaea).”  J Agric Food Chem (2006)

6. Zheng Wei et al., Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries.”  J Agric Food Chem (2003)

7. Kuhau, “The flavonoids: A class of semi-essential food components: their role in human nutrition.”  World Rev of Nutr and Diet (1976)

Author’s bio: Dr. Anh Thu Tran is the Nutrition Consultant and Research & Development Coordinator at Cyvex Nutrition.  She holds a M.D. from St. George’s University, a M.S. in Nutrition from Loma Linda University, a B.Sc. in Biology & Women’s Studies from UC Irvine, and will work under the UC Davis Family Residency Network 2010.

Deliciously balanced with tartness and sweetness, often served chilled in a glass, and appearing on ~70% of American’s breakfast tables every morning is the ever-so-popular: OJ, otherwise known as orange juice.  This simple and nutritious way to start the day was introduced in the 1500s when early Spanish explorers planted the first orange tree around St. Augustine, which progressed to the first orange grove in 1830.

Today’s citrus craze continues to exist for its role in providing a delicious, excellent, and convenient way to meet the daily recommendations for fruits and vegetables.  Eight-ounces of orange juice provides a rich and natural source of Vitamin C, thiamin, folate, potassium, and other important nutrients found in the  equivalence of 3-4 medium whole oranges.

Antioxidants are vital for the defense system and proper functioning of the cells that make up our body.  The abundance of studies of such agents has contributed to the understanding of the mechanism behind a variety of health conditions and its potential role against them.  Free radicals are known to induce inflammation in blood vessel lining (e.g. dyslipidemia, hypertension, etc.) and compromise cell-to-cell interface (e.g. insulin-resistant diabetes mellitus).  Not only do we naturally form our own antioxidants in the body (known as endogenous antioxidants), with growing knowledge of its potential health benefits and consistent findings that our biological system as we age is overwhelmed by free radicals, single supplements and functional foods/beverages have also become a rich source (known as exogenous antioxidants).

The mere action of calorie intake, unfortunately that of more common nature as a high fat, high carbohydrate (HFHC) meal, is suggested to promote a cascade response in the body to form free radicals that subsequently activates pro-inflammatory agents contributing to many of the health concerns of today.

A recent study, published in the American Journal of Clinical Nutrition by Dr. Husam Ghanim from the State University of New York at Buffalo (NIH and ADA grant study), demonstrated drinking orange juice halts overwhelming effects of free radical cascade and offer insight explaining the natural goodness of orange juice.  Subjects consumed a HFHC meal at 900kcal with either water or 300kcal glucose or orange juice.  Pro-inflammatory effects were seen in HCHF meals consumed with either water or 300kcal glucose, but not with those subjects that drank orange juice.

It is a known fact that orange juice provides an excellent source of Vitamin C, but its antioxidant potential is beyond the activity of Vitamin C alone.  Orange juice has an ORAC value of ~726μmoles of Trolox equivalence per 100g.  This study narrowed the mechanism to these finding to 3 culprits: Vitamin C, fructose, and flavonoids (specifically Hesperetin and Naringenin).  Further investigation showed that vitamin C and fructose alone in orange juice were unable to suppress free radical production, but rather it was the antioxidant powers of flavonoids that combated successfully against the effects of oxidative stress and inflammation.  These findings are consistent to the protective effects of Hesperetin and Naringenin to cardiovascular and/or neurological diseases demonstrated in previous studies.

The daily value intake for antioxidants is suggested at an ORAC valued at 4000μmolesTE/100g with an emphasis coming from variety of sources foods/beverages.  In no means are these findings an avocation for consuming a cheeseburger and fries with orange juice.  Rather, the next time you reach for that crisp glass of OJ – realize it is no longer sole for the natural goodness of Vitamin C, but also Flavonoids – a more powerful source of antioxidants!

References

Ghanim H, Abuaysheth A, Sia CL et al., “Increase in plasma endotoxin concentrations and the expression of Toll-like receptors and suppressor of cytokine signaling in mononuclear cells after a high fat, high carbohydrate meal,” Diabetes Care (2009), 32:2281-2287.

Ghanim H, Sia CL, Upadhyay M et al., “Orange juice neutralize the proinflammatory effect of a high-fat, high-carbohydrate meal and prevents endotoxin increase and Toll-like receptor expression, “  Am J Clin Nutr (2010), 91: 940-949.

“Oxygen radical absorbance capacity (ORAC) of selected foods,” Nutrient Data Laboratory, Agriculture Research Services, U.S. Department of Agriculture (2007).

Author’s bio: Dr. Anh Thu Tran is the Nutrition Consultant and Research & Development Coordinator at Cyvex Nutrition.  She holds a M.D. from St. George’s University, a M.S. in Nutrition from Loma Linda University, a B.Sc. in Biology & Women’s Studies from UC Irvine, and will work under the UC Davis Family Residency Network 2010.

In the natural progression of the biological system, overwhelming oxidation contributes to the theories of the aging process.  The body is constantly barraged with pollutants that are present inside and outside the body that cause free radical invasion which are highly and readily reactive.  Free radicals has the potential to create chemical reaction cascades that compromise the integrity of cells and their components vital  to proper functioning (including DNA) and drain the body’s natural antioxidant enzymes.  The subsequent damaging effects can be explained when accumulation of free radicals off-balances the body’s natural defense system, which increases susceptibilities to a number of chronic conditions.  It is no wonder in the interest and abundance of continuous studies in the context of this mechanism and potential agents to modulate their detrimental effects.

However, in order to understand the need, the status of deficit (if any) should be addressed.  Based on the NHANES crosslink of the USDA flavonoid database, food consumption data, and dietary supplements data of the approximately 9000 adults (≥ 19 years old) in a free-living population in the U.S., only 210mg of flavonoids are consumed daily.  Ninety-eight percent were from the diet alone and only 4% from supplements.  The greatest sources of flavonoids intake of these adults are as followed: tea (157mg), citrus fruit juices (8mg), wine (4mg), and citrus fruits (3mg).  The estimated mean of daily total breakdown of flavonoids was ~84% of flavan-3-ols, followed by ~8% flavanones (e.g. Fisetin), ~7% of flavonols, ~2% of anthocyanidins, ~1% of flavones (e.g. Apigenin, Diosmin, Luteolin, Nobiletin, Tangeretin), and ~1%of isoflavones.  Although the intake is the highest among all the antioxidant sources assessed (compared to vitamin A, C, and E, and selenium), beneficial efficacy of flavonoids as a whole and individually has been demonstrated at higher levels of intake.  The human equivalence dose (HED) of Fisetin alone is approximately 50 – 125mg/day to obtain the neuroprotective effects, which means one would have to consume 10-30 apples, 200-400 onions, or 300-500 strawberries a day.

Indeed the consumption of a well-balanced diet is the best way to boost your natural defenses, but these findings indicate how difficult it is to meet the beneficial levels of antioxidants solely from flavonoids naturally found in foods and beverages.   With increasing findings of advantageous antioxidant, anti-inflammatory, neuroprotection and other effects of the flavonoids, the intake of supplementation of a single dietary flavonoid or as part of a flavonoid-rich preparation in a functional food/beverage present great potential in the promotion of optimal nutrition and healthy aging.

References

Arai Y et al.  “Dietary intakes of flavonol, flavones and Isoflavones by Japanese women and the inverse correlation between Quercetin intake and plasma LDL cholesterol concentration.”  Am Soc Nutr Sciences (2000).

Chun OK et al., “Estimated dietary flavonoid intake and major food sources of U.S. adults,” J Nutr (2007).

Chun OK et al., “Estimation of antioxidant intakes from diet and supplements in U.S. adults,” J Nutr (2010).

Maher P.  “Modulation of multiple pathways involved in the maintenance of neuronal function during aging by fisetin,” Genes Nutr (2009).

Author’s bio:

Dr. Anh Thu V. Tran is the Nutrition Consultant and Research & Development Coordinator at Cyvex Nutrition.  She is driven by her ambitions to intertwine the needs and trends of consumers by providing a practical, yet scientific approach.  She previously worked as a Junior Project Manager and Research Nutritionist at Profil Institute for Clinical Research for metabolic diseases and as a dietary and preventive health counselor for the Center for Health Promotion, Loma Linda University and the Prevention and Control Program – Cancer Center, UC San Diego.  She holds a Doctor of Medicine from St. George’s University, a Masters in Nutritional Sciences from Loma Linda University, a Bachelor of Science in Biological Sciences and Women’s Studies from UC Irvine, and will begin her Family Medicine Residency at San Joaquin General Hospital – UC Davis summer 2010.  She is actively involved with non-profit organizations:  Project Viet Nam Foundation (PVNF), Vietnamese Children Asthma Project (VCAP), and SACHS Norton Clinic – LLU.  She is an advocate of an active and balanced lifestyle through healthy eating, Pilates, and running.  Her approach deters one from finding “the magic bullet” to solve all, but rather encompass a multimodal distribution in improving the quality of life.

The purpose of the study was to investigate the efficacy of prolonged oral administration of Chirositol™ >95% D-Chiro-Inositol (DCI) alone and in combination with manganese sulfate on reducing blood glucose in streptozotocin (STZ)-induced diabetic rats.  The known benefits of DCI have been suggested in sugar metabolism, polycystic ovarian syndrome (PCOS), and weight loss.

In the study, Chirositol™ and manganese sulfate were administered orally, singly, and in combination to diabetic-induced rats for 21 days.  Oral Chirositol™ administration to diabetic rats for 12 days decreased their blood glucose by 23% as compared to controls.  Oral Chirositol™   and manganese sulfate administration to diabetic rats for 12 days decreased their blood glucose by 40% as compared to controls.  Experimental groups did not display hypoglycemia either clinically or by blood glucose levels and/or demonstrated any other adverse reactions.  Of further interest, body weights of both female and male rats administered Chirositol™ and manganese sulfate were reduced, with females 25% compared to controls and males 21% compared to controls over the 21-day period.

With over 30 plus published scientific studies in peer review journals since 1979 providing insight in metabolic disorders, mechanism of action, and established safety, Chirositol™ and Chirositol™ M (containing manganese sulfate) contribute their role in the overall understanding of diabetes mellitus.

For more information on Chirositol™ visit www.chirositol.com or if you would like to view the study, please contact sales@cyvex.com