**Post written by Dr. Puya Yazdi, MD, Medical Director for Cyvex Nutrition

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.

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

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.

**Post written by guest writer Anh Thu Tran, MS, MD, a Nutrition Consultant**                                     See Anh Thu’s bio at the end of the post

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 word antioxidant is not a fancy coined term. It perfectly expresses what this large class of compounds does: prevents harmful oxidation caused by free radicals, which are rogue molecules that can cumulatively cause cellular, organ and systemic damage.

Many believe that consuming antioxidant supplements in addition to the daily multivitamin-mineral complex is essential to health preservation for the long term. And, antioxidants are plentiful in a host of new beverages, breakfast foods, snacks and even in topical products to combat signs of aging. This is not merely a trend, but becoming commonplace on shelves and through internet shops.

Because antioxidants are literally comprised of hundreds of phytochemicals, each with its own specific exact mechanism of action, consumers can easily be overwhelmed by the science. However, consumers respond favorably to products whose labels blare “contains antioxidants!” Mintel’s Global New Products Database shows that in the U.S., product launches featuring antioxidants climbed steeply from 106 in 2006, to 131 in 2007 and 262 in 2008. A study appearing in Food Quality and Preference (2008, v 19, pp 525-538) showed that 63 percent of respondents (aged 35 to 44) rated antioxidants as ingredients in functional foods as the most important attribute.

Antioxidants counteract the damaging, but normal, effects of the physiological process of oxidation in tissue.  When free radicals produced in the body become overwhelming, this causes oxidative stress. Technically speaking, free radicals are active atoms with electron imbalances and are therefore charged. Known biological free radicals are: superoxide anion, hydroxyl radical, transition metals such as iron and copper, nitric acid, and ozone. Some free radicals contain oxygen and these are known as reactive oxygen species (ROS) which are tagged as the most biologically significant of the free radical family.

Free radicals are very unstable in the body because they have one or more unpaired electrons. This natural imbalance causes them to focus on either grabbing or donating electrons, causing disruption and damage of healthy cells, proteins and DNA. Free radicals are like marauders running amok in the body trying to steal what they want and foist off what they don’t.  One cannot live a free radical-free life; it’s just part of existence.

Antioxidants work to prevent the marauders from marauding in two basic ways: chain-breaking and preventing.

Chain-breaking is just that, the action of a free radical’s quest for electron equality creates new free radicals. Antioxidants halts the chain. Preventive antioxidants literally prevent oxidation by decreasing the rate of chain initiation by scavenging initiating free radicals. These also work to stabilize transition metal radicals like iron and copper.

Either way, once the antioxidant performs, it too becomes oxidized, so antioxidants need consistent replenishment. It’s easy to see why consuming antioxidant supplements every day is a wise idea.

You’ve seen this on labels and literature and in the trade and consumer media. For those who don’t quite cotton to high-tech science, we can help you get a clear grasp of how this score demonstrates the viability of the antioxidant when it’s in vivo (you).

ORAC was created by physician and chemist Dr. Guohua Cao to essentially quantify strength/viability of individual antioxidants all grouped together in a vast class. ORAC is an acronym for “Oxygen Radical Absorbance Capacity” which is determined by test tube analysis that shows its strength in its ability to neutralize (eliminate) oxygen free radicals. The higher the score, the stronger its ability; it is usually expressed as “XXXX (number) micromoles TE per gram.” Keep in mind that oxygen radicals are biochemicals formed inside the body through the process of oxidation – look no further than how quickly the flesh of a cut apple turns brown – that’s oxidation. Another easy example is rust on metal.

Obviously, the higher the score, the more free-radical fighting ability the antioxidant has. Consuming the typical “five-a-day” of fruits and vegetables would give a total ORAC score of 1750 units and it will not harm to double or treble that unit each day. In fact, experts suggest that consuming about 5,000 units a day will have a significant positive impact on plasma and tissue antioxidant levels.

The ORAC system gives consumers an easy benchmark for selection and shows a scientific standardization. The nutritional products manufacturing industry continues to become more and more standardized, which translates into reliable quality for the consumer; ORAC is the antioxidant standard.