Chemical Structure for DPA

It would be nearly impossible by now for anyone who has access to the internet, a television, or reads just about any magazine or newspaper to have not heard about omega-3 fatty acids. All of us have heard about the great nutritional value found in these essential fats.  Over 30 years of extensive scientific and clinical research on fish oils has illustrated their importance to human health as well as the many therapeutic benefits including neural function, diabetes, tumor regression, inflammation, cardiovascular disease, and cholesterol and lipid profiles. But what many people don’t know is that when the term omega-3 fatty acid is used, it is not referring to one single substance but a group of long chain fatty acids that have similar chemical structures such as EPA and DHA.  Quite recently, one of the lesser known omega-3 fatty acids has caught the attention of the medical and scientific communities: docosapentaenoic acid (DPA). Recent research indicates that this omega-3 fatty acid can play a substantial role in disease prevention and proper nutrition. Briefly summarized herein are the most significant of the scientific findings.

First, just last year, researchers at Trinity College in Dublin published a ground-breaking study that demonstrated DPA can have a protective effect against the normal cognitive decline due to aging. Normally, during the aging process the cells that comprise the brain lose some of their connections. These “synaptic connections” are essential to learning and memory, and researchers have demonstrated that rats fed DPA were able to preserve these synaptic connections and, hence, concluded that DPA can help restore some of the cognitive decline seen in normal aging.*

Second, numerous clinical, cell culture, and animal studies have shown that DPA can carry out a protective role in cardiovascular health. Specifically, two clinical studies have demonstrated a positive correlation between DPA and preventing cardiovascular disease in humans. First, researchers in Finland published a study that demonstrated DPA can reduce the risk of heart attacks. Second, a Japanese study published five years later further corroborated these findings, and this study found a significant association between DPA supplementation and reduced incidence of cardiovascular disease. Scientists using animal models and cell cultures have shown that these protective effects are most likely due to DPA’s ability to reduce inflammation, endothelial cell migration and profileration, and angiogenesis, which are some of the major biochemical and cellular pathways that can lead to arteries developing plaques which contribute to cardiovascular disease and heart attacks.*

Additionally, DPA can also reduce triglyceride and cholesterol levels which further highlights its strong protective effects in the cardiovascular system. The last thirty plus years have seen an explosion in the number of studies conducted regarding fish oils. Consistently, omega-3 fatty acids have shown to play a positive role in numerous disease states and are now thought to be an important part of any healthy lifestyle. While the number of studies conducted on DPA has been limited, researchers’ findings have consistently shown that DPA can play a distinct and powerful role as a nutritional and therapeutic supplement in such diverse health conditions as cardiovascular disease, cognitive function during the aging process, and cholesterol and triglyceride maintenance.* While much scientific and clinical work remains to be done to fully display the significant importance of DPA as a nutritional supplement, it is becoming clear that fish oil supplementation containing DPA in addition to other types of omega-3 fatty acids, should become the gold standard of fish oil supplements.

References:

K. Kitajka, L.G. Puskas, A. Zvara, L. Hackler Jr., G. Barcelo-Coblijn and Y.K. Yeo et al., The role of n-3 polyunsaturated fatty acids in brain: modulation of rat brain gene expression by dietary n-3 fatty acids, ProcNatlAcadSci USA 99 (5) (2002), pp. 2619–2624.

T. Kanayasu-Toyoda, I. Morita and S. Murota, Docosapentaenoic acid (22:5, n-3), an elongation metabolite of eicosapentaenoic acid (20:5, n-3), is a potent stimulator of endothelial cell migration on pretreatment in vitro, ProstagLeukotrEssent Fatty Acids 54 (5) (1996), pp. 319–325.

N. Gotoh, K. Nagao, S. Onoda, B. Shirouchi, K. Furuya and T. Nagai et al., Effects of three different highly purified n-3 series highly unsaturated fatty acids on lipid metabolism in C57BL/KsJ-db/db mice, J Agric Food Chem 57 (22) (2009), pp. 11047–11054.

T.A. Sanders, K. Gleason, B. Griffin and G.J. Miller, Influence of an algal triacylglycerol containing docosahexaenoic acid (22: 6n-3) and docosapentaenoic acid (22: 5n-6) on cardiovascular risk factors in healthy men and women, Br J Nutr 95 (3) (2006), pp. 525–531.

E. Oda, K. Hatada, K. Katoh, M. Kodama, Y. Nakamura and Y. Aizawa, A case-control pilot study on n-3 polyunsaturated fatty acid as a negative risk factor for myocardial infarction, Int Heart J 46 (4) (2005), pp. 583–591.

T. Rissanen, S. Voutilainen, K. Nyyssonen, T.A. Lakka and J.T. Salonen, Fish oil-derived fatty acids, docosahexaenoic acid and docosapentaenoic acid, and the risk of acute coronary events: the Kuopio ischaemic heart disease risk factor study, Circulation 102 (22) (2000), pp. 2677–2679.

Kelly L, Grehan B, Chiesa A, O’Mara S, Downer E, Sahyoun G, et al. The polyunsaturated fatty acids, EPA and DPA exert a protective effect in the hippocampus of the aged rat. Neurobiol Aging 2010. doi:10.1016/j.neurobiolaging.2010.04.001.

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Author’s bio:  Puya Yazdi, MD, Medical Director for Cyvex Nutrition, has nearly six years of experience in the medical and scientific fields in addition to working in the business sector as an advisor and consultant. He holds an MD degree from The University of Southern California and a BS degree from the University of California, Irvine in Biological Sciences. Puya underwent medical and scientific training at Stanford University and is currently undergoing further training at UC Irvine.

The potential health benefits of red wine on the cardiovascular system are now commonly known.  In fact, in the previous post “Savor the Polyphenols” (click to view post), we discussed how modern science and medicine believe that this nutritional benefit is derived from the polyphenols found in red wine. Studies have shown that polyphenols can improve cardiovascular health: first, by helping the body release nitric oxide which leads to a reduction in blood pressure; second, by reducing circulating levels of total cholesterol and LDL or so called “bad cholesterol”; third, by decreasing plaque formation and LDL oxidation, two mechanisms that can lead to clogging of arteries; and finally, by acting as an anti-oxidant and thereby preventing the damage caused to cellular make-up as a result of free radicals that accumulate during the aging process, which are a normal but unwanted by-product of metabolism.*

Just recently, a novel scientific paper was published by a team of researchers from the University of Strasbourg in France on the benefits of red wine polyphenols. Specifically, this research group led by Valérie Schini-Kerth decided to study the potential benefits of red wine polyphenol consumption as it relates to aging and the decline of vascular endothelium function and exercise capacity. The endothelium is the thin layer of cells that lines your blood vessels.  The normal functions of endothelial cells include enabling coagulation, platelet adhesion and immune function. Endothelial dysfunction is associated with reduced anti-coagulant properties and the inability of arteries and arterioles to dilate fully, and the decline of endothelial cell function during the aging process is a very prominent mechanism that can lead to cardiovascular disease.*

First, as previously stated many epidemiologic studies have demonstrated a strong benefit to a healthy lifestyle with red wine consumption and specifically red wine polyphenols. In order to test the potential benefit of long term polyphenol consumption on the aging-related decline of vascular endothelium function and exercise capacity, the researchers created a well-designed and controlled animal study.  Starting with rats aged 16 weeks and continuing until the rats were 40 weeks, the researchers divided the rats into four groups: Group one received 3 percent ethanol as a control; groups two and three received 25 or 75 mg of red wine polyphenols per kg of body weight per day in 3 percent ethanol; and the final group received the antioxidant and NADPH oxidase apocynin at 100 mg/kg/day in 3 percent ethanol.

The results were quite startling. The researchers found that both polyphenol groups and the apocynin group showed significantly lower levels of aging-induced vascular oxidative stress in the endothelium. Furthermore, the high dose polyphenol group, but not the lower dose group, displayed less of a decline in physical performance, compared to the control animals in exercise capacity. The researchers clearly concluded that not only does polyphenol consumption slow down the decline in endothelium function and exercise capacity seen during the aging process, but also that the more polyphenols consumed, the slower the decline and hence the greater the benefit to the cardiovascular system.*

This latest groundbreaking work from France is one of the most recent examples of scientific and medical literature in support of polyphenols playing a prominent role in maintaining a healthy cardiovascular system. In addition, to this latest animal study, we have numerous epidemiologic studies, cell culture work, and clinical studies demonstrating a positive role of polyphenols on the cardiovascular system. The most important thing to take from this recent study is that not only can polyphenols help to maintain a healthy cardiovascular system, but also that their long term consumption can help to slow down the normal aging process. Clearly, it is slowly becoming time for these compounds to take their place alongside your fruits, vegetables, and healthy grains in proper nutrition and health.

References:

S. Dal-Ros, J. Zoll, A. Lang, C. Auger, N. Keller, C. Bronner, B. Geny, V. Schini-Kerth (January 2011).  “Chronic Intake of Red Wine Polyphenols by Young Rats Prevents Aging-Induced Endothelial Dysfunction and Decline in Physical Performance: Role of NADPH Oxidase”. Biochemical and Biophysical Research Communications. 404 (2):743-749

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Author’s bio:  Puya Yazdi, MD, Medical Director for Cyvex Nutrition, has nearly six years of experience in the medical and scientific fields in addition to working in the business sector as an advisor and consultant. He holds an MD degree from The University of Southern California and a BS degree from the University of California, Irvine in Biological Sciences. Puya underwent medical and scientific training at Stanford University and is currently undergoing further training at UC Irvine.

Answer: Glucosinolates and Sulforaphane

It turns out, your mother was right: eat your broccoli because it is good for you. The claimed health benefits of broccoli predate modern medicine and science, yet even a cursory study of recent scientific literature shows just how beneficial the ingredients in broccoli are toward maintaining a healthy lifestyle. In recent years many of us have heard of glucosinolates and sulforaphane as the powerful components of broccoli that yield those numerous health benefits, but few of us know exactly what those compounds are and what they do.  This blog will briefly define what those compounds are and what effects they have in human health and nutrition.

Glucosinolates are a class of organic compounds that are made from glucose, a certain type of sugar found various plants.  For plants that contain glucosinolates, these compounds serve as a natural defense mechanism against bacteria and other pathogens, in addition to being an antioxidant.  There are roughly 120 different types of glucosinolates.  In broccoli, some of the glucosinolates are further modified into glucoraphanin. When the broccoli plant is degradated, for example by chewing, a naturally occurring enzyme, myrosinase, transforms the glucoraphanin into sulforaphane. What makes broccoli unique is that it has the highest concentration of sulforaphane, which recent science has demonstrated to be the strongest and most beneficial of all the glucosinolates to our health and wellness.

In general, glucosinolates are powerful anti-cancer agents. They exhibit such defensive effects by protecting against oxidative damage, inducing cells’ protective enzymes against toxins, and inhibiting the activity of numerous genes and enzymes thought to play a substantial role in tumor progression.  Research in both animal studies and humans has demonstrated the protective role these compounds can play in helping to prevent cancers from forming as a result of toxins and the damage they cause to our bodies.*

Of all the glucosinolates, sulforaphane is probably the best studied, as it has shown the most therapeutic potential in preventing disease and sustaining a healthy living. In addition to demonstrating strong protective effects against tumor formation as other glucosinolates, sulforaphane also demonstrates other unique health benefits. First, sulforaphane is a potent inhibitor of Helicobacter pylori growth which is the bacteria involved in stomach ulcer formation and stomach cancer.* Furthermore, it is believed that by similar mechanisms, sulforaphane’s ability to induce cells’ natural response in fighting toxins and damage helps maintain a healthy gut and bowels in humans. When sulforphane is applied topically to the skin, it can help to protect against UV damage that can result in wrinkles and at worst skin cancer.* Finally, just within the last couple of years, recent scientific studies have indicated that sulforaphane can even prevent damage to arteries by preventing the inflammatory reactions that lead to plaque buildup within those walls, which otherwise could result in cardiovascular disease and/or heart attacks.*  While this is just a brief and cursory introduction to the power of broccoli compounds in preventing disease, the scientific and clinical literature is quite clear in its conclusions: that we are only beginning to realize just how powerful glucosinolates and sulforaphane can be in maintaining a healthy lifestyle.

References:

Zhang Y, Talalay P, Cho CG, Posner GH (March 1992). “A major inducer of anticarcinogenic protective enzymes from broccoli: isolation and elucidation of structure”. Proc. Natl. Acad. Sci. U.S.A. 89 (6): 2399–403.

Srinibas Das, Amrish Kumar Tyagi and Harjit Kaur (2000). “Cancer modulation by glucosinolates: A review”. Current Science 79 (12): 1665. http://www.ias.ac.in/currsci/dec252000/1665.pdf.

Talalay P, Fahey JW, Healy ZR, et al. (October 2007). “Sulforaphane mobilizes cellular defenses that protect skin against damage by UV radiation”. Proc. Natl. Acad. Sci. U.S.A. 104 (44): 17500–5

Zakkar M, Van der Heiden K, Luong le A, Chaudhury H, Cuhlmann S, et al. (2009) Activation of Nrf2 in endothelial cells protects arteries from exhibiting a proinflammatory state. Arterioscler Thromb Vasc Biol 29: 1851–1857.

A. Yanaka, J. W. Fahey, A. Fukumoto, M. Nakayama, S. Inoue, S. Zhang, M. Tauchi, H. Suzuki, I. Hyodo, M. Yamamoto (April 2009). “Dietary Sulforaphane-Rich Broccoli Sprouts Reduce Colonization and Attenuate Gastritis in Helicobacter pylori–Infected Mice and Humans”. Cancer Prev. Res. 2 (4): 353–360

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Author’s bio:  Puya Yazdi, MD, Medical Director for Cyvex Nutrition, has nearly six years of experience in the medical and scientific fields in addition to working in the business sector as an advisor and consultant. He holds an MD degree from The University of Southern California and a BS degree from the University of California, Irvine in Biological Sciences. Puya underwent medical and scientific training at Stanford University and is currently undergoing further training at UC Irvine.

Have you heard about the benefits of tannins? Tannins are naturally-occurring, bitter-tasting polyphenols found in the bark, leaves, and immature fruit of most species of plants.  Tannins are also abundant in red wine.  The bitterness of tannins is a defense mechanism in plants to produce an astringent taste when consumed, the same dry, puckery feeling in the mouth when one eats unripened fruit or drinks red wine. Furthermore, the chemical modification and destruction of tannins over time plays an important role in the ripening of fruit and the aging of wine. As antioxidants, tannins in red wine are well recognized for their therapeutic effect; however, they are also prevalent in the not-so-well- known quebracho tree of Argentina and Paraguay.  Quebracho extract actually has higher levels of procyanidins than Maritime Pine bark extract or any grape seed extract on the market. In fact, the ORAC value (measure of antioxidant potential) of quebracho extract is almost twice that of Maritime Pine bark extract or any grape seed extract available. Hence, quebracho extract can play a very powerful role in nutritional supplementation as a potent source of tannins.

First, the power of the quebracho bark extract comes from its natural antioxidant capacity. Antioxidants are compounds that bind with and destroy free radicals, reducing oxidative damage to cells. By doing so, antioxidants can slow down negative effects of certain health conditions that result from cellular damage, and perhaps even slow down the natural aging process. Oxidative stress has been linked to a host of processes including but not limited to aging, atherosclerosis, ischemic injury, inflammation and neurodegenerative diseases like Alzheimer’s disease.*

Tannins have also been shown to have great promise as an intestinal anti-inflammatory agent. The anti-inflammatory effects of tannins help control various forms of intestinal problems including irritating bowel disorders. For instance, tannins can help with diarrhea through its anti-inflammatory properties in the small intestine. Furthermore, they may help with maintaining the proper bacteria content of your bowels, as recent research has shown that they possess potential antiviral, antibacterial, and antiparasitic effects. In addition, some of these same therapeutic properties also help maintain normal kidney function.*

Tannins in the form of procyanidins have aroused considerable interest recently because of their potential beneficial effects in preventing cardiovascular disease. Recent epidimeologic studies have shown that procyanidins are linked with a reduction in various cardiovascular disease risk factors. This has been confirmed with animal studies that have demonstrated tannins have a strong cardioprotective potential, as they showed decreased plasma cholesterol and reductions in the extent of plaque buildup in arteries, the two main mechanisms that lead to heart attacks.*

Finally, tannins may help lower glucose levels by delaying intestinal glucose absorption and by mimicking insulin activity on the tissues in the body that are the most sensitive to it. Tannins may also help maintain healthy oxidant levels in the pancreas.* While much more work needs to be done on all the potential health benefits of quebracho extract, it is clear that the tannins (procyanidins) may be beneficial in nutritional supplements and toward maintaining proper health.

References:

Serrano, J., Puupponen-Pimiä, R., Dauer, A., Aura, A.-M., Saura-Calixto, F., Tannins: Current knowledge of food sources, intake, bioavailability and biological effects. Mol. Nutr. Food Res. 2009, 53, S310–S329.

Bajaj, Y. P. S. (1988). Medicinal and aromatic plants.Biotechnology in agriculture and forestry. 24. Berlin: Springer-Verlag.

Akiyama H, Fujii K, Yamasaki O, Oono T, Iwatsuki K (October 2001). “Antibacterial action of several tannins against Staphylococcus aureus”. J. Antimicrob. Chemother. 48 (4): 487–91.

Kolodziej H, Kiderlen AF (September 2005). “Antileishmanial activity and immune modulatory effects of tannins and related compounds on Leishmaniaparasitised RAW 264.7 cells”.Phytochemistry 66 (17): 2056–71. doi:10.1016/j.phytochem.2005.01.011.

Nobre-Junior, Helio V. et al. (2007). “Neuroprotective Actions of Tannins from Myracrodruonurundeuva on 6-Hydroxydopamine-Induced Neuronal Cell Death”. Journal of Herbs, Spices & Medicinal Plants (Haworth Press) 13 (2).

Souza, S. M. C. et al.; Aquino, LC; MilachJr, AC; Bandeira, MA; Nobre, ME; Viana, GS (2006). “Antiinflammatory and antiulcer properties of tannins from MyracrodruonurundeuvaAllemão (Anacardiaceae) in Rodents”.Phytotherapy Research (John Wiley & Sons) 21 (3): 220–225.

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Author’s bio:  Puya Yazdi, MD, Medical Director for Cyvex Nutrition, has nearly six years of experience in the medical and scientific fields in addition to working in the business sector as an advisor and consultant. He holds an MD degree from The University of Southern California and a BS degree from the University of California, Irvine in Biological Sciences. Puya underwent medical and scientific training at Stanford University and is currently undergoing further training at UC Irvine.

By now many of us may have heard about the potential health benefits of krill oil but few of us understand exactly what those health benefits encompass.  Krill oil comes from Euphausia superba, a species of krill found in the Antarctic. It is composed of three important nutrients: omega-3 fatty acids, omega-3 fatty acids attached to other phospholipids, and astaxanthin, an important, powerful antioxidant. The combination of these three active ingredients in krill oil possesses important anti-inflammatory and cardioprotective properties, as well as boosting the immune system and increasing the body’s energy.*

Similar to shrimp, krill are small crustaceans that inhabit the frigid waters of the Antarctic Ocean considered the largest animal biomass on earth.  Although krill is just beginning to gain popularity in the western world, Japanese and Russian populations have been consuming krill for over a century and have always claimed to know its numerous health benefits. Unlike typical fish oil, a unique characteristic to krill oil is a high composition of phosphatidylcholine (PTDC, a type of fat) that helps attach omega-3 fatty acids to the cell membrane. The unique PTDC structure provides a dual benefit.  In krill it provides the ability to maintain function in frigid temperatures.  In nutritional supplements, in addition to facilitating its role as an ideal source of omega-3 fatty acids, this linking structure increases absorption of omega-3 fatty acids in the gut and provides for better delivery to the brain across the blood brain barrier.* Stated less scientifically, the unique biochemical structure of this compound allows our bodies to take in more omega-3 fatty acids and deliver them to important organs where they can wield powerful therapeutic effect(s).*  Many studies have been concluded which demonstrate the many health benefits associated with the consumption of krill oil.

First, adding to its profile, krill oil contains a powerful antioxidant, astaxanthin, that prevents oxidation of omega-3 fatty acids. At least eight (8) separate clinical studies around astaxanthin with over 180 people involved demonstrated a therapeutic effect of astaxanthin toward helping to prevent the damage caused by cardiovascular disease and inflammation without any adverse effects.*

Scientific research in both humans and animal models has demonstrated positive health benefits relating to omega-3 fatty acids. These health benefits include anti-atheresclerotic (i.e. preventing the buildup of plaques that lead to heart attacks) and anti-inflammatory properties.  Recently, researchers in Canada showed that krill oil significantly helps to reduce LDL (bad cholesterol), total cholesterol, triglycerides, and blood glucose compared to both placebo controls and normal fish oil. Also, krill oil significantly increased HDL, so-called good cholesterol, compared to placebo and fish oil supplementation.*

A ground-breaking clinical study was conducted on the therapeutic effects of krill oil with regard to premenstrual syndrome. This was a large clinical study consisting of 70 patients with a diagnosis of premenstrual syndrome. The researchers findings and conclusions were that “krill oil can significantly reduce dysmenorrhea and the emotional symptoms of premenstrual syndrome and is shown to be significantly more effective for the complete management of premenstrual symptoms compared to omega-3 fish oil” or placebo treatment.*

Finally, researchers conducted a study on the effects of krill oil supplementation on arthritis and pain.  The study demonstrated a significant reduction in c-reactive protein (a lab biomarker test for inflammation) in addition to a reduction in pain, impairment, and stiffness compared with placebo controls.* While much scientific work still needs to be done to fully realize all the therapeutic benefits of krill oil, the body of evidence that doctors and scientists have accumulated over the years clearly shows that it should be and can be a part of any healthy diet and lifestyle.

References

Calzolari I, Fumagalli S, Marchionni N, Di Bari M. Polyunsaturated fatty acids and cardiovascular disease. Curr Pharm Des 2009;15:4094-4102.

Chang JP, Chen YT, Su KP. Omega-3 polyunsaturated fatty acids (n-3 PUFAs) in cardiovascular diseases and depression: the missing link? Cardiovasc Psychiatry Neurol 2009;2009:725310. Epub 2009 Sep 27.

Deutsch L. Evaluation of the effect of Neptune Krill Oil on chronic inflammation and arthritic symptoms. J Am CollNutr 2007:26:39-48.

Goustard-Langelier B, Guesnet P, Durand G, et al. n-3 and n-6 fatty acid enrichment by dietary fish oil and phospholipid sources in brain cortical areas and nonneural tissues of formula-fed piglets. Lipids 1999;34:5-16.

Maki KC, Reeves MS, Farmer M, et al. Krill oil supplementation increases plasma concentrations of eicosapentaenoic and docosahexaenoic acids in overweight and obese men and women. Nutr Res 2009;29:609-615.

Naguib YM. Antioxidant activities of astaxanthin and related carotenoids. J Agric Food Chem 200;48:1150-1154.

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Author’s bio:  Puya Yazdi, MD, Medical Director for Cyvex Nutrition, has nearly six years of experience in the medical and scientific fields in addition to working in the business sector as an advisor and consultant. He holds an MD degree from The University of Southern California and a BS degree from the University of California, Irvine in Biological Sciences. Puya underwent medical and scientific training at Stanford University and is currently undergoing further training at UC Irvine.

For years, epidemiological data has consistently shown that people who eat fruits have lower rates of cardiovascular disease, cancer, and are less likely to suffer from obesity and diabetes. Even before epidemiology was a scientific discipline, mothers, shamans, and healers of ancient times have always spoken of the inherent therapeutic power of fruits. In the modern age of biology, scientists and physicians have slowly been unraveling the underlying biochemical answers behind these mysteries. One very powerful resulting discovery are cyanidins. Cyanidins are pigments found in many red berries including but not limited to grapes, bilberry, blackberry, blueberry, cranberry, lingonberry, and raspberry in addition to being found in black rice.

Over the last ten years, scientists have become increasingly excited about one particular cyanidin, called cyanidin-3-glucoside (C-3-G). C-3-G is predominantly found in blueberries, blackberries, blackcurrant, and black rice. Like other cyanidins, C-3-G at the biochemical level is a potent antioxidant and displays free radical scavenging activities. This is important, as most modern theories of aging and disease have shown that oxidation of molecular cellular structures and free radical accumulation are two very potent biochemical mechanisms underlying the cellular damage that causes us to become ill and grow old.*

In order to fight against these destructive cellular mechanisms, our bodies employ the power of antioxidants, both those occurring within its cellular structure in addition to those found in nutritional sources. C-3-G has shown great antioxidant activities. In fact, compared to other similar anthocyanins, it has shown the highest oxygen radical absorbing capacity (a laboratory test used to measure antioxidant power). Not surprisingly then, C-3-G has now been shown to potentially play a role in fighting and preventing diabetes and obesity, cardiovascular disease, cancer, and improving eye function.*

Clinical studies involving C-3-G have shown various improvements in ocular function. Specifically, people ingesting C-3-G have said that the compound reduces eye pain, fatigue, can lead to improvements in night vision, and even reduce occurrence of blood shot eyes.* Additionally, animal and cell culture studies have shown that C-3-G can reduce the size of atherosclerotic plaques (this buildup of plaque formation in your arteries is what leads to heart attacks), as well as reduce total cholesterol levels, prevent excessive weight gain on a high fat western style diet, and maintain proper serum levels of glucose, insulin, and leptin preventing diabetes.* Finally, C-3-G has shown great promise as potentially playing a role in cancer therapy as it has shown the ability to decrease cancer cell motility and adhesion.* Clearly, much more work needs to be done to fully elucidate the various biochemical mechanisms and potential clinical applications of C-3-G in human disease and health, but in the meantime, nutritional supplementation with C-3-G can be incorporated with any healthy lifestyle regimen.

References:

Lee J, Lee HK, Kim CY, Hong YJ, Choe Cm, You TW, Seong GJ, Purified high-dose anthocyanoside oligomer administration improves nocturnal vision and clinical symptoms in myopia subjects. Br J Nutr 2005, 93:895-899

Sasaki R, Nishimura N, Hoshino H, Isa Y, Kadowaki M, Ichi T, Tanaka A, Nishiumi S, Fukuda I, Ashida H, Horio F, Tsuda T. Cyanidin 3-glucoside ameliorates hyperglycemia and insulin sensitivity due to down regulation of retinol binding protein 4 expression in diabetic mice. Biochem Pharmacol. 2007 Dec 3;74(11):1619-27.

Fimognari C, Berti F, Nusse M, Cantelli Forti G, Hrelia P (2005). “In vitro antitumor activity of cyanidin-3-O-beta-glucopyranoside”. Chemotherapy 51 (6): 332–5.

Chen PN, Chu SC, Chiou HL, Kuo WH, Chiang CL, Hsieh YS (2006). “Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line”. Cancer Lett. 235 (2): 248–59.

Tulio AZ Jr, Reese RN, Wyzgoski FJ, Rinaldi PL, Fu R, Scheerens JC, Miller AR. Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry. J Agric Food Chem. 2008 Mar 26;56(6):1880-8.

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Author’s bio:  Puya Yazdi, MD, Medical Director for Cyvex Nutrition, has nearly six years of experience in the medical and scientific fields in addition to working in the business sector as an advisor and consultant. He holds an MD degree from The University of Southern California and a BS degree from the University of California, Irvine in Biological Sciences. Puya underwent medical and scientific training at Stanford University and is currently undergoing further training at UC Irvine.

In 1901 the German physician Alois Alzheimer encountered a patient who would ultimately become his obsession. The 51-year-old patient named August Deter exhibited strange behavioral symptoms including the loss of short term memory. Over the ensuing years, Dr. Alzheimer spent a great deal of time characterizing her behavior and loss of memory. Upon her death in 1906, her brain was sent to Dr. Alzheimer  in Munich to be examined. Upon dissection and examination of her brain he discovered many abnormal clumps (now called amyloid plaques) and tangled bundles of fibers (now called neurofibrillary tangles). Together with the famous psychiatrist Emil Kraepelin, Alois Alzheimer published and characterized the first case of “presenile dementia”  which would go on to bear his name as Alzheimer’s disease.

Today Alzheimer’s disease (AD) is the most common form of dementia. Unfortunately, Alzheimer’s disease is a terminal, incurable, and degenerative illness which roughly effects 26.6 million people worldwide, with a rising incidence  predicted to affect 1 in 85 people worldwide by 2050.  As a result, patient management becomes essential. Hence, in most developed countries the cost to society due to Alzheimer’s disease is enormous. According to the World Alzheimer Report 2010, it is estimated that worldwide costs of dementia will exceed 1% of global GDP in 2010, at $604 billion.  If dementia care were a country, it would be the world’s 18^th largest economy.  In addition, the financial and emotional toll of the disease places a very large burden on the primary caretaker and the cost of caring for a country’s economy.

The current list of approved pharmaceutical treatments offer  small symptomatic benefits, but there are no proven treatments to delay or halt the progression of the disease.  In total more than 500 clinical trials have been conducted with the hopes of identifying  a possible treatment for AD, yet we still don’t have a definitive treatment or cure for this disease. A number of non-invasive, life-style habits have been suggested for the prevention of Alzheimer’s disease. Mental stimulation, exercise, and a balanced diet are suggested, as both a possible prevention and a sensible way of managing the disease.

With both the incredible rising cost and the lack of a true sustaining and viable pharmaceutical therapy, the race is on for alternative therapies to help treat or alleviate the disease. One area of true growth in the coming years will be nootropics used in the fight against Alzheimer’s disease. Nootropics are defined  as drugs, supplements, nutraceuticals, and functional foods that are said to improve mental functions such as cognition, memory, intelligence, motivation, attention, and concentration. Such compounds in theory could attack Alzheimer’s disease and dementia by not only treating the major debilitating symptoms associated with those diseases, such as memory loss, but also act as a preventative attack in trying to prevent the loss of neurons and, hence, the progression of the disease.*

Since its initial characterization by Alois Alzheimer over one hundred years ago, Alzheimer’s disease has become one of the most prevalent, costly, and debilitating medical epidemics in the world today. While billions of dollars have been spent in pharmaceutical research trying to design new and improved drugs for a cure, those attempts have so far proven unsuccessful. Nootropics represent a new avenue for possible symptomatic treatment in Alzheimer’s disease,as these compounds have the potential to alleviate some of the most debilitating symptoms in addition to possibly delaying the progression of this disease. Additionally, many of these nootropics are found in such common nutritional ingredients as strawberries that are much more affordable  and abundant  than pharmaceutical agents. For these reasons, nootropic research and nutritional supplementation represent a possible compliment and more natural pathway to help prevent and alleviate the common symptoms associated with Alzheimer’s disease and dementia in general.

For more statistics and information, please click the link: The World Alzheimer Report 2010

References:

Berchtold NC, Cotman CW (1998). “Evolution in the conceptualization of dementia and Alzheimer’s disease: Greco-Roman period to the 1960s”. Neurobiol. Aging 19 (3): 173–89.

Brookmeyer R., Gray S., Kawas C. (September 1998). “Projections of Alzheimer’s disease in the United States and the public health impact of delaying disease onset”. American Journal of Public Health 88 (9): 1337–42.

Brookmeyer, R; Johnson, E; Ziegler-Graham, K; Arrighi, HM (July 2007). “Forecasting the global burden of Alzheimer’s disease”. Alzheimer’s and Dementia 3 (3): 186–91.

King’s College London (2010, September 22). Landmark Report Reveal Massive Global Cost of Alzheimer’s: One percent of Global GDP—and growing.  Science Daily.  Retrieved November 15, 2010 from http://www.sciencedaily.com/releases/2010/09/100921084536.htm

“What is Alzheimer’s disease?”. Alzheimers.org.uk. August 2007. http://www.alzheimers.org.uk/site/scripts/documents_info.php?documentID=100. Retrieved 2008-02-21.

Thompson CA, Spilsbury K, Hall J, Birks Y, Barnes C, Adamson J (2007). “Systematic review of information and support interventions for caregivers of people with dementia”. BMC Geriatr 7: 18.

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Author’s bio:  Puya Yazdi, MD, Medical Director for Cyvex Nutrition, has nearly six years of experience in the medical and scientific fields in addition to working in the business sector as an advisor and consultant. He holds an MD degree from The University of Southern California and a BS degree from the University of California, Irvine in Biological Sciences. Puya underwent medical and scientific training at Stanford University and is currently undergoing further training at UC Irvine.

For years physicians, nutritionists, and even our televisions, have warned us against the risks associated with eating high fat diets, specifically, the risk of cardiovascular disease (CVD). Cardiovascular disease continues to be a leading cause of morbidity and mortality among adults in Western countries. By now, many of us are fully aware of the leading risk factors: cigarette smoking, high blood pressure, high serum total cholesterol and LDL-cholesterol, low serum HDL-cholesterol, diabetes mellitus, high fat diet and advanced age. Yet there has always been one small but important caveat to the standard medical doctrine. Dr. Serge Renaud, a scientist from Bordeaux University in France, even coined a term for this caveat: the “French Paradox.” The French people eat an extremely high fat diet, have higher rates of cigarette smoking, get less exercise than an average American, and yet have substantially lower rates of cardiovascular disease. The question remains: why? Over the last twenty years, we have been slowly approaching our answer.

Over the years, numerous studies have linked a diet rich in fruits and vegetables with a reduction in CVD risk factors. This is presumably due to the presence of, in plant foods and certain beverages, a variety of compounds including an array of antioxidants, such as vitamin C, vitamin E, polyphenols and carotenoids. Polyphenols in particular have been associated with a reduction to the risk of different diseases in several studies. The French Paradox has been ascribed to the consumption of red wine. This effect has been attributed mainly to the presence of polyphenols, a large group of compounds present in plant foods and beverages that have demonstrated strong antioxidant capacity. Furthermore, the alcohol in wine (Ethanol) can also improve the bioavailability of polyphenols, as well as play a specific cardioprotective role.*

These observations and hypotheses have led to physicians and scientists conducting numerous studies involving cells, animals, and human subjects to try to determine what the true power of grape extracts on cardiovascular health are.  So what have we learned about the true power of grape extracts? A lot, and the scientific data and conclusions point to a definite role that grape extracts can play in improving cardiovascular health.

First, numerous animal and human studies have demonstrated that grape extracts can reduce blood pressure. This is mainly a result of the polyphenols found in grape extracts. Specifically, it has been suggested that grape polyphenols promote the release of Nitric Oxide (NO), a compound with vasorelaxing and anti-aggregating effects and, that in the long term, induces the expression of protective genes for the cardiovascular system. Said less scientifically, polyphenols help the body release NO which leads to veins relaxing, thus lowering blood pressure, while also entering the body’s cellular workings and hence causing DNA to start expressing, i.e. making mRNA that becomes proteins, genes that help protect your body.*

Second, grape extracts have been shown to have a hypolipidaemic (by that we mean they help reduce the numerous fats circulating in your blood) effect, reducing levels of plasma total cholesterol and LDL-cholesterol, which is the body’s bad cholesterol. This effect of polyphenols would be related to the fact that these compounds may absorb cholesterol, bile acids and other dietary lipids and hence help the body get rid of them.*

Third, grape extracts have a definite anti-atherosclerotic effect in the early stages of development of atherosclerosis, observed as a reduction in atheromatous plaque and in LDL oxidation. This just means that grape extracts can fight the dangerous plaques that build up in our arteries before they form. Simply stated, oxidation of LDL can lead to plaque formation in our arteries, which is accompanied by smooth muscle cells proliferating and increasing the plaque. Grape extracts appear to prevent LDL from being oxidized and prevent the smooth muscle cells from increasing, fighting atherosclerosis by means of two different but equally powerful mechanisms.*

Finally, grape extracts show an improvement in antioxidant status measured in terms of plasma antioxidant capacity, oxidation biomarkers, antioxidant compounds and antioxidant enzymes. It has become increasingly clear over the last twenty years that our bodies comprise a delicate balance between the reactive oxidation products that form as a result of necessary biochemical processes and our bodies’ antioxidant capabilities to prevent these reactive oxidation products from causing damage to cells, proteins, and even our DNA. Grape extracts help the body defend against these dangerous products that have been implicated in such conditions as cardiovascular disease, diabetes, and even cancer.*

What started as a simple observation by Dr. Renaud over twenty years ago has led to an explosion of clinical and scientific research conducted by some of the leading scientists and physicians from around the world on the inherent power found in grape extracts. There will be many future studies to discover even more about the mechanisms behind grape extracts’ ability to aid in cardiovascular health, but from a health standpoint it is clear that they represent an extremely powerful ingredient to help protect us from the risks and dangers associated with cardiovascular disease.

References:

Ferrieres, J. (2004). “The French Paradox; Lessons for other countries”. Heart 90 (1): 107–111.

Arts, IC & Hollman, PC (2005) Polyphenols and disease risk in epidemiologic studies. Am J Clin Nutr 78, Suppl. 1, 559S–569S

Lekakis, J, Rallidis, LS, Andreadou, I, et al.. (2005) Polyphenolic compounds from red grapes acutely improve endothelial function in patients with coronary heart disease. Eur J Cardiovasc Prev Rehabil 12, 596–600.

Zern, TL, Wood, RS, Greene, C, et al.. (2005) Grape polyphenols exert a cardioprotective effect in pre- and post-menopausal women by lowering plasma lipids and reducing oxidative stress. J Nutr 135, 1911–1917.

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

Author’s bio:  Puya Yazdi, MD, Medical Director for Cyvex Nutrition, has nearly six years of experience in the medical and scientific fields in addition to working in the business sector as an advisor and consultant. He holds an MD degree from The University of Southern California and a BS degree from the University of California, Irvine in Biological Sciences. Puya underwent medical and scientific training at Stanford University and is currently undergoing further training at UC Irvine.

SupplySide West International Trade Show and Conference                                                           Booth #19055                                                                                                                                   October 19-23, 2010                                                                                                                        (Exhibit Hall Open Oct. 21 & 22)                                                                                                 The Venetian & Sands Expo                                                                                                           Las Vegas, NV

As the world’s largest event for healthy and innovative ingredients, SupplySide West is a must-attend event for developers, formulators and marketers of foods, beverages, supplements and cosmeceuticals. Learn about the latest ingredient innovation and supporting science, examine new trends and emerging opportunities, and network with thousands of your global colleagues.

Cyvex Nutrition will be exhibiting at SupplySide West at Booth #19055, please come and meet the Cyvex team!

For more information about SupplySide West, click here

Crisp, refreshing to pleasantly tart, the white-flesh apple wrapped in red, yellow, or green colored skin is the most commonly-consumed fruit not only for its taste, but also for its evidence-based health benefits.  Ironically the apple has been used to describe body types not necessarily representing optimal health, but rather the opposite.  The apple figure is almost universally associated with impaired glucose function and subsequent Type 2 diabetes mellitus with the rare occasions of Type 1, in addition to other clinical presentation of Metabolic syndrome such as dyslipidemia, hypertension, hyper-coagulated and hyper-inflammatory state.  Apple figures are defined as fat localized within the abdomen, which tend to easily distribute into the bloodstream compared to other areas, hence the complications as such.  Waist to hip ratio for women above 0.8 and for men above 1.0 is suggestive of an unhealthy accumulation of fat in the midsection.  This excess fat is often related to insulin resistance diabetes mellitus in addition to co-morbities commonly associated with diabetes as mentioned above and microvascular complications to the eyes, kidneys, and nerves.  This excess weight in the mid-region of our bodies increases the risk for heart disease up to 2.5 times in men and up to 8 times in women with diabetes mellitus with this shape.*

Phlorizin, a crystalline glycoside sweet to taste found in apples, pears, or cherries was formally used as a tonic and in the treatment of malaria, but is more commonly used now in research focused in diabetes mellitus and obesity.  As a flavonoid, phlorizin has demonstrated its potent antioxidant potential, but more specifically it has been shown to stabilize blood glucose levels (Judge H et al., 2008). Initial in vivo work with Rosettie and team demonstrated that a reduction of beta-cell mass leads to the development of insulin resistance (otherwise known as diabetes mellitus Type 2), and correction of hyperglycemia with phlorizin, without change in insulin levels, normalizes insulin sensitivity.  These results provide the first in vivo evidence that hyperglycemia per se can lead to the development of insulin resistance and phlorizin found in apples, pears, or cherries (Rossetti L et al., 1987) can help thwart hyperglycemia.  Epidemiological studies demonstrate that apple consumption may also be associated with lower risk of diabetes.  In a Finnish study of 10,000 people, a reduced risked of Type 2 diabetes was associated with the consumption of apples and the higher quercetin intake, the flavonoids found most abundant in the peels was associated directly to the findings (Knekt P et al 2002).  Amelioration of blood glucose associated with apples was also seen in a study in Brazil on weight loss in middle-aged over-weight women (n = ~ 400) that had high cholesterol.  These women were randomly split into three groups who ate the following: oat cookies, apples, or pears.  Each consumed one of each supplement three times per day for twelve weeks.  The study demonstrated that not only was the consumption of either fruit associated with significant weight loss of 1.21kg, but the fruits also significantly lowered and stabilized blood glucose levels (de Oliviera M et al., 2003).  More recent work narrowed the main culprits being flavonoids as the active components behind such benefits.*

The National Food Research Institute in Japan in an in vivo study of streptozotocin-induced diabetic mice found phlorizin reduced blood glucose levels and specific gene expression in the small intestine after 14 days of consumption (et al., 2009).  Procyanidins, another group of flavonoids, are oligomeric forms of catechins that are abundant in red wine, grapes, cocoa, and especially apples.  Paraoxonase acts as an antioxidant enzyme and protects low-density lipoprotein-cholesterol against oxidation.  This is the first study to show an association between paraoxonase status and grape seed extract (GSE) supplementation and demonstrated that GSE increased paraoxonase activities, presumptively from activity of procyanidins. This beneficial effect of GSE was more obvious in the diabetic group, which was more prone to atherosclerotic events compared to the healthy population.  Diabetics with complications such as dyslipidemia responded to procyanidin supplementation against oxidation of “bad” cholesterol, low-density cholesterol (Kiyici A et al, 2010).  Those consuming food containing high levels of phlorizin and other flavonoids not only had more more manageable and stable blood glucose levels, but aided in consequential complications of diabetes.*

We have always been told an apple a day keeps the doctor away, but now we can specifically add that it will keep that apple figure away as well, so pick up an apple or 2 today!

References:

Gosch C et al., “Phloridzin biosynthesis, distribution and physiological relevance in plants,” Phytochem, 2010; 71:838-43.

Kiyici A et al., “The effect of grape seed extracts on serum paraoxonase activities in streptozotocin-induced diabetic rats,” J Med Food, 2010 ;13:725-8.

Jugde H et al., “Isolation and characterization of a novel glycosyltransferase that converts phloretin to phlorizin, a potent antioxidant in apples,” FEBS J, 2008; 275, 3804-14.

Masumoto S et al., “Dietary phloridzin reduces blood glucose levels and reverses Sglt1 in the small intestine in streptozotocin-induced diabetic mice,” J Agric Food Chem, 2009; 57:4651-6.

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

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.