**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.

**By Anh Thu V. Tran, MS, MD- Medical Director & Nutrition Consultant, Cyvex Nutrition

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.

**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.

It is not particularly attractive on the outside, but cut it open and you will be presented with a bounty of plump rubies (seeds) in a creamy bed. That is the first magic of pomegranate, now widely enjoyed in the U.S. as an exotic fruit and delicious beverage.

The seeds of the pomegranate are rich in polyphenolic antioxidants, notably ellagic acid, which has been researched heavily since the 1970s. Ellagic acid has been shown to prevent abnormal changes in the genetic material within cells, thereby helping to promote healthy cell development and life, while curtailing unhealthy, rogue cell development. In addition, ellagic acid binds to unhealthy compounds found circulating in the blood and inactivates them.

The fruit and its seeds are red, which may be nature’s way of saying, “this is good for your heart.”  Research has shown favorable attributes of pomegranate’s ability to support healthy platelet aggregation activities in blood vessels. The pomegranate juice has demonstrated to not only reduce platelet aggregation in blood vessels, but also has shown to slow down the process of cholesterol oxidation.

One study, “Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL and platelet aggregation: studies in humands an din atherosclerotic apolipoprotein E-deficient mice,” by Aviram et al, analyzed the effect of pomegranate juice consumption on lipoprotein oxidation, aggregation and retention, macrophage atherogenicity, platelet aggregation and atherosclerosis in healthy male volunteers. The researchers found that after 14 weeks of daily consumption, LDL susceptibility to aggregation and retention was decreased and the activity of serum paraoxonase increased by 20 percent; paraoxonase is an enzyme that protects against lipid peroxidation. This study shows pomegranate has value in cardiovascular support. (Am. J Clin. Nutr 2000; 71:1062-76)

If you’d like more information, please email sales@cyvex.com

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.