**Blog post by Puya Yazdi, MD, new Medical Director for Cyvex Nutrition

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.

**Post written by guest writer Anh Thu Tran, MS, MD**

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.

Perfect for sweetening up your breakfast, black currant preserves are often spread on toast and offer a combination of sweet and sharp taste. Black currants are also used in a variety of dessert treats, sauces and dippings.  In addition, black currant is an ingredient in Guinness beer, and some beer aficionados assert that it adds a superior note to the flavor.

These robust black berries are versatile, and full of antioxidants. Black currants contain natural monoamine oxidase inhibitors, and therefore, consuming them regularly in food or dietary supplement form, may be beneficial for your health.

Black currants are rich in antioxidants, notably vitamin C as well as in the essential fatty acid gamma-linoleic acid (omega 6) and even minerals such as potassium. In fact, black currants contain twice the amount of potassium as bananas, four times the vitamin C of oranges, and twice the antioxidants of blueberries.

Besides vitamin C, key antioxidants in black currants are anthocyanins, which are carotenoids: a carotenoid is an antioxidant that also gives the fruit and vegetable its distinctive color. Anthocyanins in black currant have been rather extensively researched for several health-supporting properties. For example, they have been shown to promote healthy inflammatory response by inhibiting activity of inflammatory enzymes called cyclo-oxygenase 1 and cyclo-oxygenase 2.

Black currant juice is abundant in proanthocyanidins, anthocyanins and cassis polysaccharide, which has been shown to stimulate the activity of macrophages, which are cells that engulf and digest debris and invading microorganisms, and thus help keep the body in top shape when fighting against rogue cells.

The good news is that the dietary supplement industry offers black currant supplements in tablets, capsules, or juice that make getting these daily benefits much easier than eating servings of this berry every single day.

Black currants are not well known since they were banned in the United States in the early 1900s, but since then the ban has been lifted in many states.  And there remains a strong potential for black currant applications in food, beverages, or dietary supplements in the U.S. market.

For more information about black currants, you can visit The Currant Company at www.currantc.com.

Or read an article about black currants in a NY Times article, “A Tart Berry Reintroduces Itself”.