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.

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.

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.

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.

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

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

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

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

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

References (For an extended list please contact us)

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

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

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

*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.

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

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

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

References:

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

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

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

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

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

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

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

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

References:

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

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

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

*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.

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

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

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

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

References:

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

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

*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.