**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 by Puya Yazdi, MD, Medical Director for Cyvex Nutrition

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.

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

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.

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

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.

**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.