by Dr Keith Scott
Although adhering to a well structured training regime is the best way for athletes to achieve good results they need to look to their diets and dietary supplements to maintain good health and to improve post-event recovery. There are many different categories of supplements but perhaps the most important, and misunderstood, of these are the antioxidants. Numerous types of antioxidants occur; some are produced by our bodies while others are derived from the diet. Free radical-induced oxidative stress is an inevitable consequence of prolonged exercise and results in tissue damage, excessive fatigue, delayed recovery and overtraining. Endurance athletes need to ensure that they have an adequate intake of a wide variety of effective plant-based antioxidants.
Free radicals (including reactive oxygen species) are unstable molecules that can cause damage to DNA, cell walls and other structures. Most free radicals are by-products of the normal processes of energy production by the cell. A useful analogy is a car engine that releases exhaust gases during the process of energy production. Free radicals are the body's equivalent of a car's exhaust gases. The more work the engine does the more gases it will produce. Similarly, the harder and longer we exercise the more of these toxic free radicals we produce.
Antioxidants are substances that neutralize the harmful effects of free radicals. In order to counter the damaging effects of these unstable molecules the body has developed an elaborate antioxidant defense system. Although we produce our own (endogenous) antioxidants we also require a supply of antioxidants from our food. Some well known dietary antioxidants are vitamins A, C, E; ß-carotene, selenium and plant based antioxidants such as curcumin, quercetin, resveratrol and rutin.
One of the most important concepts we need to appreciate in this context is that we require a wide variety of antioxidants to deal with the many different types of free radicals that are released during energy production. One or two so-called "strong antioxidants" are unable to neutralize all free radical species. Furthermore not all antioxidants can reach all the parts of every cell. For instance vitamin E functions primarily in the "fatty" parts of the cell while vitamin C can only access the "watery" areas. Some antioxidants cannot cross the 'blood-brain barrier' and therefore cannot provide protection for that vital organ.
The body requires higher than normal levels of antioxidants to cope with the vastly increased quantities of free radicals produced during prolonged, strenuous exercise. One way of building up endogenous antioxidants is to exercise frequently. Athletes who train regularly have far greater quantities of endogenous antioxidants than those who exercise intermittently or not at all. As a result of exercise-induced free radical overload endurance athletes also need to boost their intake of plant-derived antioxidants. A number of clinical studies have shown that taking a wide range of plant-based antioxidants can help to counter free radical damage in endurance athletes. In addition they improve post event recovery and accelerate muscle repair - especially in older athletes.
On the other hand several clinical trials have failed to show that taking only one or two so-called "strong" antioxidants like vitamins C, E or Co-enzyme Q10 provides any benefit at all. In fact vitamin C in high doses (1000 mg per day) can be harmful as it slows post event recovery and aggravates muscle inflammation commonly associated with vigorous exercise.
Plants provide an extensive range of valuable antioxidants and natural anti-inflammatory compounds. Spices are the richest food source of these compounds followed by fruit, vegetables, nuts and beverages such as tea and coffee. Scientists have discovered that many plant-based antioxidants are vitally important in the prevention of diseases such as heart disease, cancer and Alzheimer's disease - just some of the illnesses that are associated with free radical damage. As these plant compounds are powerful, effective free radical scavengers it is not surprising that they provide benefits to athletes who are frequently exposed to free radical-induced oxidative stress.
Antioxidant variety is more important than the strength of individual antioxidants. While it is important for everyone to ensure that they have an adequate intake of antioxidants, it is unwise to take excessive amounts of only one or two antioxidants like vitamin C or E as they may do more harm than good. To ensure optimum protection against free radical damage, endurance athletes need to eat sufficient quantities of fruit, vegetables and spices and take a supplement rich in an array of different plant-based antioxidants. Spice supplements provide the most comprehensive antioxidant protection for endurance athletes.
Thursday, August 9, 2007
Wednesday, July 11, 2007
Nutrition For Endurance Athletes Should Include Antioxidants
by Dr Keith Scott
Although adhering to a well structured training regime is the best way for athletes to achieve good results they need to look to their diets and dietary supplements to maintain good health and to improve post-event recovery. There are many different categories of supplements but perhaps the most important, and misunderstood, of these are the antioxidants. Numerous types of antioxidants occur; some are produced by our bodies while others are derived from the diet. Free radical-induced oxidative stress is an inevitable consequence of prolonged exercise and results in tissue damage, excessive fatigue, delayed recovery and overtraining. Endurance athletes need to ensure that they have an adequate intake of a wide variety of effective plant-based antioxidants.
Free radicals (including reactive oxygen species) are unstable molecules that can cause damage to DNA, cell walls and other structures. Most free radicals are by-products of the normal processes of energy production by the cell. A useful analogy is a car engine that releases exhaust gases during the process of energy production. Free radicals are the body's equivalent of a car's exhaust gases. The more work the engine does the more gases it will produce. Similarly, the harder and longer we exercise the more of these toxic free radicals we produce.
Antioxidants are substances that neutralize the harmful effects of free radicals. In order to counter the damaging effects of these unstable molecules the body has developed an elaborate antioxidant defense system. Although we produce our own (endogenous) antioxidants we also require a supply of antioxidants from our food. Some well known dietary antioxidants are vitamins A, C, E; ß-carotene, selenium and plant based antioxidants such as curcumin, quercetin, resveratrol and rutin.
One of the most important concepts we need to appreciate in this context is that we require a wide variety of antioxidants to deal with the many different types of free radicals that are released during energy production. One or two so-called "strong antioxidants" are unable to neutralize all free radical species. Furthermore not all antioxidants can reach all the parts of every cell. For instance vitamin E functions primarily in the "fatty" parts of the cell while vitamin C can only access the "watery" areas. Some antioxidants cannot cross the 'blood-brain barrier' and therefore cannot provide protection for that vital organ.
The body requires higher than normal levels of antioxidants to cope with the vastly increased quantities of free radicals produced during prolonged, strenuous exercise. One way of building up endogenous antioxidants is to exercise frequently. Athletes who train regularly have far greater quantities of endogenous antioxidants than those who exercise intermittently or not at all. As a result of exercise-induced free radical overload endurance athletes also need to boost their intake of plant-derived antioxidants. A number of clinical studies have shown that taking a wide range of plant-based antioxidants can help to counter free radical damage in endurance athletes. In addition they improve post event recovery and accelerate muscle repair - especially in older athletes.
On the other hand several clinical trials have failed to show that taking only one or two so-called "strong" antioxidants like vitamins C, E or Co-enzyme Q10 provides any benefit at all. In fact vitamin C in high doses (1000 mg per day) can be harmful as it slows post event recovery and aggravates muscle inflammation commonly associated with vigorous exercise.
Plants provide an extensive range of valuable antioxidants and natural anti-inflammatory compounds. Spices are the richest food source of these compounds followed by fruit, vegetables, nuts and beverages such as tea and coffee. Scientists have discovered that many plant-based antioxidants are vitally important in the prevention of diseases such as heart disease, cancer and Alzheimer's disease - just some of the illnesses that are associated with free radical damage. As these plant compounds are powerful, effective free radical scavengers it is not surprising that they provide benefits to athletes who are frequently exposed to free radical-induced oxidative stress.
Antioxidant variety is more important than the strength of individual antioxidants. While it is important for everyone to ensure that they have an adequate intake of antioxidants, it is unwise to take excessive amounts of only one or two antioxidants like vitamin C or E as they may do more harm than good. To ensure optimum protection against free radical damage, endurance athletes need to eat sufficient quantities of fruit, vegetables and spices and take a supplement rich in an array of different plant-based antioxidants. Spice supplements provide the most comprehensive antioxidant protection for endurance athletes.
Although adhering to a well structured training regime is the best way for athletes to achieve good results they need to look to their diets and dietary supplements to maintain good health and to improve post-event recovery. There are many different categories of supplements but perhaps the most important, and misunderstood, of these are the antioxidants. Numerous types of antioxidants occur; some are produced by our bodies while others are derived from the diet. Free radical-induced oxidative stress is an inevitable consequence of prolonged exercise and results in tissue damage, excessive fatigue, delayed recovery and overtraining. Endurance athletes need to ensure that they have an adequate intake of a wide variety of effective plant-based antioxidants.
Free radicals (including reactive oxygen species) are unstable molecules that can cause damage to DNA, cell walls and other structures. Most free radicals are by-products of the normal processes of energy production by the cell. A useful analogy is a car engine that releases exhaust gases during the process of energy production. Free radicals are the body's equivalent of a car's exhaust gases. The more work the engine does the more gases it will produce. Similarly, the harder and longer we exercise the more of these toxic free radicals we produce.
Antioxidants are substances that neutralize the harmful effects of free radicals. In order to counter the damaging effects of these unstable molecules the body has developed an elaborate antioxidant defense system. Although we produce our own (endogenous) antioxidants we also require a supply of antioxidants from our food. Some well known dietary antioxidants are vitamins A, C, E; ß-carotene, selenium and plant based antioxidants such as curcumin, quercetin, resveratrol and rutin.
One of the most important concepts we need to appreciate in this context is that we require a wide variety of antioxidants to deal with the many different types of free radicals that are released during energy production. One or two so-called "strong antioxidants" are unable to neutralize all free radical species. Furthermore not all antioxidants can reach all the parts of every cell. For instance vitamin E functions primarily in the "fatty" parts of the cell while vitamin C can only access the "watery" areas. Some antioxidants cannot cross the 'blood-brain barrier' and therefore cannot provide protection for that vital organ.
The body requires higher than normal levels of antioxidants to cope with the vastly increased quantities of free radicals produced during prolonged, strenuous exercise. One way of building up endogenous antioxidants is to exercise frequently. Athletes who train regularly have far greater quantities of endogenous antioxidants than those who exercise intermittently or not at all. As a result of exercise-induced free radical overload endurance athletes also need to boost their intake of plant-derived antioxidants. A number of clinical studies have shown that taking a wide range of plant-based antioxidants can help to counter free radical damage in endurance athletes. In addition they improve post event recovery and accelerate muscle repair - especially in older athletes.
On the other hand several clinical trials have failed to show that taking only one or two so-called "strong" antioxidants like vitamins C, E or Co-enzyme Q10 provides any benefit at all. In fact vitamin C in high doses (1000 mg per day) can be harmful as it slows post event recovery and aggravates muscle inflammation commonly associated with vigorous exercise.
Plants provide an extensive range of valuable antioxidants and natural anti-inflammatory compounds. Spices are the richest food source of these compounds followed by fruit, vegetables, nuts and beverages such as tea and coffee. Scientists have discovered that many plant-based antioxidants are vitally important in the prevention of diseases such as heart disease, cancer and Alzheimer's disease - just some of the illnesses that are associated with free radical damage. As these plant compounds are powerful, effective free radical scavengers it is not surprising that they provide benefits to athletes who are frequently exposed to free radical-induced oxidative stress.
Antioxidant variety is more important than the strength of individual antioxidants. While it is important for everyone to ensure that they have an adequate intake of antioxidants, it is unwise to take excessive amounts of only one or two antioxidants like vitamin C or E as they may do more harm than good. To ensure optimum protection against free radical damage, endurance athletes need to eat sufficient quantities of fruit, vegetables and spices and take a supplement rich in an array of different plant-based antioxidants. Spice supplements provide the most comprehensive antioxidant protection for endurance athletes.
Reduce Muscle Pain and Inflammation With Natural Flexibility Formulas
by Darrell Miller
At some point, everyone has or will experience muscle pain and inflammation as a result of overuse and exertion. Whether it is the cause of a softball game, weekend camping trip, or a chore-intensive day, our body lets us know that we've overdone it. Fortunately, there are formulas out there that contain clinically studied ingredients that provide a natural solution. These products, which are designed to reduce pain and inflammation as a result of overuse, contain clinically studied ingredients that have been shown to help balance the body's own inflammatory response.
Inflammation is an essential part of your body's healing process. After some form of physical stress affects the body, the immune system responds by sending defensive compounds to the site that was affected. This causes fluid build-up, pain, and redness, the symptoms we typically associate with inflammation. Until the situation is resolved, these symptoms will stick around. Although it may not seem good, without the pain and inflammation that we experience, we'd end up doing more damage to our bodies. Therefore, pain and inflammation are actually effective stop signs. If our bodies are continuously faced with factors that trigger inflammation, the symptoms will always be around, meaning unnecessary pain and inflammation following overuse and exertion.
These natural products provide our body with triple-action activity against the occasional pain and inflammation. They contain powerful antioxidant free-radical scavengers, bromelain, and natural COX-2 inhibitors. Cyclooxygenase is an enzyme that comes in two main types: COX-1 and COX-2. These enzymes regulate the compounds involved with inflammation. COX-1, found throughout the body, maintains the integrity of the stomach lining, circulation, and kidneys. On the other hand, COX-2 is located throughout the central nervous system and is attuned to the brain's sense of what hurts. When it is primarily activated by inflammatory stress, COX-2 generates prostaglandins, which are the hormone-like defensive compounds that cause the responses associated with pain and inflammation due to overuse. By decreasing COX-2 activity, the inflammation cascade that follows the occasional overuse will be short-circuited. Since COX-1 is associated with a healthy stomach lining, you do not want to inhibit this enzyme. Unfortunately, many products don't know the difference between COX-1 and COX-2, inhibiting both in one. However, ingredients in a good flexibility formula can tell them apart. One of these ingredients is IsoOxygene. IsoOxygene, a patented hops extract, is shown to significantly inhibit COX-2, while leaving COX-1 alone. It is also twenty times more potent as a COX-2 inhibitor than other tested products, such as curcumin and grape seed.
Overall, the body has a pretty good repair system. However, stress due to free radical damage can take its toll, especially during times of occasional physical stress. Free radicals are hungry, unstable molecules in search of electrons, free radicals and reactive oxygen species can damage cells. They attack other cells in order to find them, causing the other cells to become free radicals themselves. This sets off a chain reaction of oxidative stress. Free radicals, which are formed during the body's normal functions, can have benefits such as neutralizing viruses and bacteria. When doing this, they damage the body's own antioxidant defenses as well. Free radicals typically become active during times of inflammation due to overuse or other stress. Thanks to the herbal antioxidant elements in a good flexibility formula, the body's own natural inflammatory defenses can be supported. Vitamin C, for example, has been scientifically studied for its beneficial effects on muscle, collagen, and connective tissue health, which helps hold us together, literally. Green tea has been well studied for the benefits of epigallocatechin-3-gallate (EGCG), also known as a polyphenol. EGCG works as an overall antioxidant by scavenging free radicals and supporting healthy collagen. One study showed that green tea supported collagen health by 50%. The green tea extract included in flexibility formulas usually containing about 70% polyphenols, with half of them being from EGCG. Green tea when combined with elderberry and ginger in formula's can help prevent oxidative stress on the body. Anthocyanins, which are found in berries and vegetables, helps keep the body in optimum health, especially during times of physical stress. Black elderberry extract, which is included in most flexibility formulas, is shown to be more readily used by the body than the natural bioflavonoids of other plants. Ginger, which has been used for centuries in Ayurvedic medicine, provides strong, natural antioxidant activity. A recent scientific study found that there are more than 50 separate antioxidants in ginger root. According to several scientific studies, rutin is the most effective antioxidant in reducing the inflammation cascade. Boswellia, a tree found growing in the dry, hilly regions of India, have been used in Ayurvedic practices for centuries. It also has antioxidant properties, which help reduce free radical damage. N-acetylcysteine (NAC), another antioxidant ingredient in good natural formulas, helps the body produce more of its own antioxidants. Research has shown that NAC inhibited occasional pain and inflation due to overuse and fatigue by twenty-six percent as compared to other controls. It has also been shown to act as an antioxidant and support healthy collagen and synovial fluid in joints. One ingredient you always want to find in a good flexibility formulas is bromelain, which is derived from pineapple. This provides an enzymatic pathway and has shown benefits in reducing pain and inflammation from occasional overuse. Together, these ingredients provide COX-2 inhibition (and COX-1 sparing), antioxidant benefits, and enzyme support. They work with the body's own natural anti-inflammatory pathways to relieve pain and reduce inflammation due to occasional overuse.
Along with a flexibility supplement, another product that is beneficial to try is a glucosamine sulfate supplement, which has been shown to help build and support cartilage. Glucosamine is found in the body's connective tissue and cartilage. Supplemental glucosamine sulfate is up to 98% absorbable, letting more glucosamine reach the target structures. It is currently being clinically studied by scientists on its effect in building cartilage as well. You can find many pain and inflammation formulas at your local or internet health food store.
At some point, everyone has or will experience muscle pain and inflammation as a result of overuse and exertion. Whether it is the cause of a softball game, weekend camping trip, or a chore-intensive day, our body lets us know that we've overdone it. Fortunately, there are formulas out there that contain clinically studied ingredients that provide a natural solution. These products, which are designed to reduce pain and inflammation as a result of overuse, contain clinically studied ingredients that have been shown to help balance the body's own inflammatory response.
Inflammation is an essential part of your body's healing process. After some form of physical stress affects the body, the immune system responds by sending defensive compounds to the site that was affected. This causes fluid build-up, pain, and redness, the symptoms we typically associate with inflammation. Until the situation is resolved, these symptoms will stick around. Although it may not seem good, without the pain and inflammation that we experience, we'd end up doing more damage to our bodies. Therefore, pain and inflammation are actually effective stop signs. If our bodies are continuously faced with factors that trigger inflammation, the symptoms will always be around, meaning unnecessary pain and inflammation following overuse and exertion.
These natural products provide our body with triple-action activity against the occasional pain and inflammation. They contain powerful antioxidant free-radical scavengers, bromelain, and natural COX-2 inhibitors. Cyclooxygenase is an enzyme that comes in two main types: COX-1 and COX-2. These enzymes regulate the compounds involved with inflammation. COX-1, found throughout the body, maintains the integrity of the stomach lining, circulation, and kidneys. On the other hand, COX-2 is located throughout the central nervous system and is attuned to the brain's sense of what hurts. When it is primarily activated by inflammatory stress, COX-2 generates prostaglandins, which are the hormone-like defensive compounds that cause the responses associated with pain and inflammation due to overuse. By decreasing COX-2 activity, the inflammation cascade that follows the occasional overuse will be short-circuited. Since COX-1 is associated with a healthy stomach lining, you do not want to inhibit this enzyme. Unfortunately, many products don't know the difference between COX-1 and COX-2, inhibiting both in one. However, ingredients in a good flexibility formula can tell them apart. One of these ingredients is IsoOxygene. IsoOxygene, a patented hops extract, is shown to significantly inhibit COX-2, while leaving COX-1 alone. It is also twenty times more potent as a COX-2 inhibitor than other tested products, such as curcumin and grape seed.
Overall, the body has a pretty good repair system. However, stress due to free radical damage can take its toll, especially during times of occasional physical stress. Free radicals are hungry, unstable molecules in search of electrons, free radicals and reactive oxygen species can damage cells. They attack other cells in order to find them, causing the other cells to become free radicals themselves. This sets off a chain reaction of oxidative stress. Free radicals, which are formed during the body's normal functions, can have benefits such as neutralizing viruses and bacteria. When doing this, they damage the body's own antioxidant defenses as well. Free radicals typically become active during times of inflammation due to overuse or other stress. Thanks to the herbal antioxidant elements in a good flexibility formula, the body's own natural inflammatory defenses can be supported. Vitamin C, for example, has been scientifically studied for its beneficial effects on muscle, collagen, and connective tissue health, which helps hold us together, literally. Green tea has been well studied for the benefits of epigallocatechin-3-gallate (EGCG), also known as a polyphenol. EGCG works as an overall antioxidant by scavenging free radicals and supporting healthy collagen. One study showed that green tea supported collagen health by 50%. The green tea extract included in flexibility formulas usually containing about 70% polyphenols, with half of them being from EGCG. Green tea when combined with elderberry and ginger in formula's can help prevent oxidative stress on the body. Anthocyanins, which are found in berries and vegetables, helps keep the body in optimum health, especially during times of physical stress. Black elderberry extract, which is included in most flexibility formulas, is shown to be more readily used by the body than the natural bioflavonoids of other plants. Ginger, which has been used for centuries in Ayurvedic medicine, provides strong, natural antioxidant activity. A recent scientific study found that there are more than 50 separate antioxidants in ginger root. According to several scientific studies, rutin is the most effective antioxidant in reducing the inflammation cascade. Boswellia, a tree found growing in the dry, hilly regions of India, have been used in Ayurvedic practices for centuries. It also has antioxidant properties, which help reduce free radical damage. N-acetylcysteine (NAC), another antioxidant ingredient in good natural formulas, helps the body produce more of its own antioxidants. Research has shown that NAC inhibited occasional pain and inflation due to overuse and fatigue by twenty-six percent as compared to other controls. It has also been shown to act as an antioxidant and support healthy collagen and synovial fluid in joints. One ingredient you always want to find in a good flexibility formulas is bromelain, which is derived from pineapple. This provides an enzymatic pathway and has shown benefits in reducing pain and inflammation from occasional overuse. Together, these ingredients provide COX-2 inhibition (and COX-1 sparing), antioxidant benefits, and enzyme support. They work with the body's own natural anti-inflammatory pathways to relieve pain and reduce inflammation due to occasional overuse.
Along with a flexibility supplement, another product that is beneficial to try is a glucosamine sulfate supplement, which has been shown to help build and support cartilage. Glucosamine is found in the body's connective tissue and cartilage. Supplemental glucosamine sulfate is up to 98% absorbable, letting more glucosamine reach the target structures. It is currently being clinically studied by scientists on its effect in building cartilage as well. You can find many pain and inflammation formulas at your local or internet health food store.
Monday, March 26, 2007
Phytochemicals And The Health Value Of Colors
by Dr. Paul Gross
Mother Nature has generously supplied the plant world with thousands of bioactive chemicals, in turn giving protection to assure health and regeneration of the species. In each edible plant are dozens, if not hundreds, of phytochemicals with health benefits that transfer to us through our diet.
A simple way to grasp what phytochemicals do is to understand why plants have colors in the first place. Colorful chemicals can be described as pigments in two main classes: phenolics and carotenoids.
Phenolic Pigments
Plant colors of blue, purple, black and red belong to the pigment class called phenolics (or polyphenols), which includes several thousand individual chemicals across the plant world.
Although phenolics may be grouped in as many as 11 subclasses, each with hundreds of chemicals, those known best in public media are the flavonoids found in colorful edible plants like berries. A principal flavonoid subgroup that is common in dark berries is the anthocyanins (anthos = flower, cyanin = blue, Greek). Anthocyanins give the brightest colors to plants, including the blue of blueberries, black of blackberries, red of cherries or rose petals, and purple of prunes and eggplant.
Pigments provide two general functions to plants. Via their scent, flavor, and color, pigments serve to attract pollinators and assure continuation of the species. Secondly, they act as a defensive shell of acidic protectors guarding against bacteria, viruses, fungi and other pests. This category includes antioxidant roles necessary to neutralize the effects of constant exposure to the sun, ultraviolet radiation and production of free radicals during photosynthesis.
Following digestion from eating pigmented foods like berries, phenolics distribute throughout the body's water compartments. This includes the inside of cells where oxidative reactions are occurring second by second throughout life. Phenolics (and carotenoids below) are the antioxidants that neutralize oxidation reactions from free radicals that can damage cell structures and contribute to disease and aging.
Simply stated, humans can increase their defenses against disease by eating colorful plants. Preliminary evidence for this benefit comes from a host of research studies on animals and in limited human clinical trials. Theses studies show positive results by phenolics against:
*Cancer *Cardiovascular disease *Thrombosis (blood clots) *Inflammation *Diabetes
Phenolics appearing in public media over recent years include:
*Proanthocyanidins (anti-cancer effect from grape seeds) *Resveratrol (protective effect against cardiovascular disease from red grapes and dark wines) *Anthocyanins (protection against brain damage following stroke from blueberries) *Chlorogenic acid (reduction of high blood pressure from strawberries) *Ferulic acid (cancer prevention from black raspberries)
Carotenoids
In plants that are red, orange, yellow or green are a smaller family of pigments called the carotenoids. These are the pigments associated with the vivid colors of corn, carrots, pumpkins, tomatoes and spinach. Even though green plants have a predominance of chlorophyll - a green pigment - carotenoids are ever present (though masked by chlorophyll). An example of this effect occurs in spinach. Even though it is a dark green vegetable, spinach contains high levels of a yellow carotenoid called lutein.
Other carotenoids now seen in consumer products like vitamins and supplements include:
*Beta-carotene *Lycopene *Zeaxanthin ("zee-a-zan-thin")
Carotenoids have two characteristics of particular health value to us. First, they tend to dissolve best in lipids and so are concentrated in fatty parts of human cells (like membranes, nuclear envelopes and the sheaths of nerves close to critical functions of these cell components). Second, carotenoids typically have numerous double-bonds between carbon atoms, a highly effective source of electrons needed in antioxidation processes.
Simply for the above reason, carotenoids are thought to be more powerful dietary antioxidants than phenolics. With carotenoids in cell lipids and phenolics in cell water, phytochemicals from a diet of colorful plants act in concert to protect our organs from potential damage by radical oxygen and nitrogen species.
In ongoing basic research on animals, carotenoids have been linked to broad health benefits including:
*Eye diseases *Cardiovascular diseases *Cancer *Psoriasis *Inflammation *Viral infections
Summary of health benefits: Enrich your dietary content of phenolics and carotenoids by eating a variety of the most brightly colored vegetables and fruits!
Reading
* Heber D, What Color is Your Diet?, 2001, HarperCollins, New York. * Joseph JA, Nadeau DA, Underwood A. The Color Code, 2002, Hyperion, New York. * Lee J, Koo N, Min DB. Reactive oxygen species, aging, and antioxidative nutraceuticals. Comprehen Rev Food Sci and Food Safety 3:21-33, 2004.
About the Author
A scientist, author and expert on cardiovascular and brain physiology, Dr. Paul Gross has done extensive research on the brain, bones and antioxidants. Gross is also founder of Berry Health Inc, a developer of nutritional, berry-based supplements. For more information, visit http://www.berrywiseonline.com
Mother Nature has generously supplied the plant world with thousands of bioactive chemicals, in turn giving protection to assure health and regeneration of the species. In each edible plant are dozens, if not hundreds, of phytochemicals with health benefits that transfer to us through our diet.
A simple way to grasp what phytochemicals do is to understand why plants have colors in the first place. Colorful chemicals can be described as pigments in two main classes: phenolics and carotenoids.
Phenolic Pigments
Plant colors of blue, purple, black and red belong to the pigment class called phenolics (or polyphenols), which includes several thousand individual chemicals across the plant world.
Although phenolics may be grouped in as many as 11 subclasses, each with hundreds of chemicals, those known best in public media are the flavonoids found in colorful edible plants like berries. A principal flavonoid subgroup that is common in dark berries is the anthocyanins (anthos = flower, cyanin = blue, Greek). Anthocyanins give the brightest colors to plants, including the blue of blueberries, black of blackberries, red of cherries or rose petals, and purple of prunes and eggplant.
Pigments provide two general functions to plants. Via their scent, flavor, and color, pigments serve to attract pollinators and assure continuation of the species. Secondly, they act as a defensive shell of acidic protectors guarding against bacteria, viruses, fungi and other pests. This category includes antioxidant roles necessary to neutralize the effects of constant exposure to the sun, ultraviolet radiation and production of free radicals during photosynthesis.
Following digestion from eating pigmented foods like berries, phenolics distribute throughout the body's water compartments. This includes the inside of cells where oxidative reactions are occurring second by second throughout life. Phenolics (and carotenoids below) are the antioxidants that neutralize oxidation reactions from free radicals that can damage cell structures and contribute to disease and aging.
Simply stated, humans can increase their defenses against disease by eating colorful plants. Preliminary evidence for this benefit comes from a host of research studies on animals and in limited human clinical trials. Theses studies show positive results by phenolics against:
*Cancer *Cardiovascular disease *Thrombosis (blood clots) *Inflammation *Diabetes
Phenolics appearing in public media over recent years include:
*Proanthocyanidins (anti-cancer effect from grape seeds) *Resveratrol (protective effect against cardiovascular disease from red grapes and dark wines) *Anthocyanins (protection against brain damage following stroke from blueberries) *Chlorogenic acid (reduction of high blood pressure from strawberries) *Ferulic acid (cancer prevention from black raspberries)
Carotenoids
In plants that are red, orange, yellow or green are a smaller family of pigments called the carotenoids. These are the pigments associated with the vivid colors of corn, carrots, pumpkins, tomatoes and spinach. Even though green plants have a predominance of chlorophyll - a green pigment - carotenoids are ever present (though masked by chlorophyll). An example of this effect occurs in spinach. Even though it is a dark green vegetable, spinach contains high levels of a yellow carotenoid called lutein.
Other carotenoids now seen in consumer products like vitamins and supplements include:
*Beta-carotene *Lycopene *Zeaxanthin ("zee-a-zan-thin")
Carotenoids have two characteristics of particular health value to us. First, they tend to dissolve best in lipids and so are concentrated in fatty parts of human cells (like membranes, nuclear envelopes and the sheaths of nerves close to critical functions of these cell components). Second, carotenoids typically have numerous double-bonds between carbon atoms, a highly effective source of electrons needed in antioxidation processes.
Simply for the above reason, carotenoids are thought to be more powerful dietary antioxidants than phenolics. With carotenoids in cell lipids and phenolics in cell water, phytochemicals from a diet of colorful plants act in concert to protect our organs from potential damage by radical oxygen and nitrogen species.
In ongoing basic research on animals, carotenoids have been linked to broad health benefits including:
*Eye diseases *Cardiovascular diseases *Cancer *Psoriasis *Inflammation *Viral infections
Summary of health benefits: Enrich your dietary content of phenolics and carotenoids by eating a variety of the most brightly colored vegetables and fruits!
Reading
* Heber D, What Color is Your Diet?, 2001, HarperCollins, New York. * Joseph JA, Nadeau DA, Underwood A. The Color Code, 2002, Hyperion, New York. * Lee J, Koo N, Min DB. Reactive oxygen species, aging, and antioxidative nutraceuticals. Comprehen Rev Food Sci and Food Safety 3:21-33, 2004.
About the Author
A scientist, author and expert on cardiovascular and brain physiology, Dr. Paul Gross has done extensive research on the brain, bones and antioxidants. Gross is also founder of Berry Health Inc, a developer of nutritional, berry-based supplements. For more information, visit http://www.berrywiseonline.com
Toward Berry Good Aging
by Dr. Paul Gross
As Canadians live longer and pay more attention to diet and healthy lifestyles, those in middle to upper ages want to "add life to years", not just years to life.
One way for aging well is to consume colour-rich plants (i.e., mixed vegetables, varied fruits and particularly different brightly coloured berries).
Why is coloring a good guide for food selection?
Science teaches us that vivid colours in plants like berries come from pigments provided by Nature to ward off pests and attract pollinators, helping to guarantee regeneration of the species.
Pigments have another important function for the plant. Located mostly in the outer layers, skin or rind, they fashion an antioxidant defensive shell against sun and radiation exposure which, if not prevented from forming free radicals, would oxidize cells, membranes, proteins and DNA.
Simply, pigments assure survival of the species by guarding against oxidative stressors in the plant's environment.
Fortunately for humans, eating colour-rich plants transfers that antioxidant benefit to us.
The French Paradox and Anti-Aging Benefits
Clinical studies have shown that French citizens who regularly consume red wine have unexpectedly low rates of neurological, inflammatory and cardiovascular disorders. This occurs despite their preference for high-fat foods that should promote these diseases.
How do they gain this protection?
Regular consumption of red wine is thought to provide sufficient quantities of grape antioxidant pigments that fight disease-promoting fats and other oxidizing factors.
Oxidative stress is the cell's failure to balance and defend itself against production of oxygen free radicals which damage nucleic acids, carbohydrates, proteins and lipids. Oxidative damage is particularly detrimental in the brain because its cells cannot be renewed.
Understanding the French paradox and its dependence on fruit antioxidants was a clue for other scientists to examine the value of berry consumption against typical aging and oxidative stress diseases.
Alzheimer's, Parkinson's, Lou Gehrig's (amyotrophic lateral sclerosis), visual decline, memory, motor and cognitive deficits, arthritis, diabetes and even cancer are likely to have some degree of oxidative stress at their origin.
Dietary choices of colourful foods and antioxidant benefits supplied by berries and other colour-rich plants may be an answer for lowering the risk of contracting such diseases.
Although studies showing this benefit of colourful plants are only preliminary, the results are encouraging.
Berry Phenolics and the Brain
Berries (blueberries, blackberries, black raspberries, strawberries, among others), exemplify a familiar and popular plant group with varied colors.
Small, water-soluble chemicals called "phenolics" - the colour pigments from berry skin, pulp and seeds with tongue-twisting names like resveratrol, anthocyanin, quercetin, peonidin and malvidin - have antioxidant properties known to be valuable for human health.
Some of the most convincing laboratory research on the benefits of berry phenolics shows improvements in the following brain functions, revealing a possible link to inhibition of the aging process:
* Connectivity between brain cells responsible for cognition and memory * Signaling capacity from neuron to neuron * Motor control and balance * Problem-solving ability * Activity of key anti-inflammatory enzymes within the brain * Uptake of phenolics specifically in brain regions responsible for mood (cerebral cortex), motor control (striatum, cerebellum), learning and memory (hippocampus)
Are There Specific Anti-Aging Benefits of Berries?
Consumption of berries and their antioxidant phenolics shows potential benefit against:
Alzheimer's Disease - In mice genetically bred to have brain amyloid deposits (Alzheimer's disease model), motor performance and neuronal signaling capacity did not decline further with age when berries were consumed regularly.
Memory Deficits - Studies in rats given berry preparations in their food showed improvements in learning and memory during specific field tasks.
Loss of Motor Control and Balance - Aged rats fed berries were able to perform agility tests better than their control-fed counterparts.
Age-Related Macular Degeneration (AMD) - Antioxidant vitamins C and E combined with beta-carotene (a provitamin for vitamin A), zinc and copper - all nutrients found in berries - are the basis for commercial supplements prescribed by eye physicians to delay or prevent AMD, a blinding disorder of the elderly. Clinical trials have shown that these nutrients are effective in stopping the progression of AMD.
Cancer - Test tube studies have shown that berry phenolics can block the multi-step process of carcinogenesis at various stages: tumor initiation, promotion and progression, while stimulating the natural death rate of cancer cells, causing tumor cells to extinguish faster than normal.
The research to date is preliminary in these experimental results, but nonetheless promising for human health and anti-aging benefits gained from eating colourful plants like berries.
Why wait for the full scientific evidence of health benefits that these wonderful gems of summer can provide when regularly included in the diet?
Enjoy berries now, knowing that you are fortifying your body with Nature's nutrients and phytochemicals shown by early research to guard against oxidative diseases.
Isn't that a berry good plan for aging well?
Reading
Aggarwal BB, Bhardwaj A, Aggarwal RS, Seeram NP, Shishodia S, Takada Y. Role of resveratrol in prevention and therapy of cancer: preclinical and clinical studies. Anticancer Res. 24:2783-40, 2004.
Bressler NM, Bressler SB, Congdon NG, Ferris FL 3rd, Friedman DS, Klein R, Lindblad AS, Milton RC, Seddon JM. Age-Related Eye Disease Study Research Group. Potential public health impact of Age-Related Eye Disease Study results: AREDS report no. 11. Arch Ophthalmol. 121:1621-4, 2003.
Heber D. What Color Is Your Diet? New York, HarperCollins, 2001.
Joseph JA, Nadeau DA, Underwood A. The Color Code, New York, Hyperion, 2002.
Labinskyy N, Csiszar A, Veress G, Stef G, Pacher P, Oroszi G, Wu J, Ungvari Z. Vascular dysfunction in aging: potential effects of resveratrol, an anti-inflammatory phytoestrogen. Curr Med Chem. 13:989-96, 2006.
Lau FC, Shukitt-Hale B, Joseph JA. The beneficial effects of fruit polyphenols on brain aging. Neurobiol Aging 26 Suppl 1:128-32, 2005.
Lee J, Koo N, Min DB. Reactive oxygen species, aging and antioxidative nutraceuticals. Comprehen Rev Food Sci Food Safety 3:21-33, 2003.
Liu RH. Potential synergy of phytochemicals in cancer prevention: mechanism of action. J Nutr. 134 (Suppl):3479S-3485S, 2004.
About the Author
Dr. Paul Gross is a scientist and expert on cardiovascular and brain physiology. A published researcher, Gross recently completed a book on the Chinese wolfberry and has begun another on antioxidant berries. Gross is founder of Berry Health Inc, a developer of nutritional, berry-based supplements. For more information, visit http://www.berrywiseonline.com
As Canadians live longer and pay more attention to diet and healthy lifestyles, those in middle to upper ages want to "add life to years", not just years to life.
One way for aging well is to consume colour-rich plants (i.e., mixed vegetables, varied fruits and particularly different brightly coloured berries).
Why is coloring a good guide for food selection?
Science teaches us that vivid colours in plants like berries come from pigments provided by Nature to ward off pests and attract pollinators, helping to guarantee regeneration of the species.
Pigments have another important function for the plant. Located mostly in the outer layers, skin or rind, they fashion an antioxidant defensive shell against sun and radiation exposure which, if not prevented from forming free radicals, would oxidize cells, membranes, proteins and DNA.
Simply, pigments assure survival of the species by guarding against oxidative stressors in the plant's environment.
Fortunately for humans, eating colour-rich plants transfers that antioxidant benefit to us.
The French Paradox and Anti-Aging Benefits
Clinical studies have shown that French citizens who regularly consume red wine have unexpectedly low rates of neurological, inflammatory and cardiovascular disorders. This occurs despite their preference for high-fat foods that should promote these diseases.
How do they gain this protection?
Regular consumption of red wine is thought to provide sufficient quantities of grape antioxidant pigments that fight disease-promoting fats and other oxidizing factors.
Oxidative stress is the cell's failure to balance and defend itself against production of oxygen free radicals which damage nucleic acids, carbohydrates, proteins and lipids. Oxidative damage is particularly detrimental in the brain because its cells cannot be renewed.
Understanding the French paradox and its dependence on fruit antioxidants was a clue for other scientists to examine the value of berry consumption against typical aging and oxidative stress diseases.
Alzheimer's, Parkinson's, Lou Gehrig's (amyotrophic lateral sclerosis), visual decline, memory, motor and cognitive deficits, arthritis, diabetes and even cancer are likely to have some degree of oxidative stress at their origin.
Dietary choices of colourful foods and antioxidant benefits supplied by berries and other colour-rich plants may be an answer for lowering the risk of contracting such diseases.
Although studies showing this benefit of colourful plants are only preliminary, the results are encouraging.
Berry Phenolics and the Brain
Berries (blueberries, blackberries, black raspberries, strawberries, among others), exemplify a familiar and popular plant group with varied colors.
Small, water-soluble chemicals called "phenolics" - the colour pigments from berry skin, pulp and seeds with tongue-twisting names like resveratrol, anthocyanin, quercetin, peonidin and malvidin - have antioxidant properties known to be valuable for human health.
Some of the most convincing laboratory research on the benefits of berry phenolics shows improvements in the following brain functions, revealing a possible link to inhibition of the aging process:
* Connectivity between brain cells responsible for cognition and memory * Signaling capacity from neuron to neuron * Motor control and balance * Problem-solving ability * Activity of key anti-inflammatory enzymes within the brain * Uptake of phenolics specifically in brain regions responsible for mood (cerebral cortex), motor control (striatum, cerebellum), learning and memory (hippocampus)
Are There Specific Anti-Aging Benefits of Berries?
Consumption of berries and their antioxidant phenolics shows potential benefit against:
Alzheimer's Disease - In mice genetically bred to have brain amyloid deposits (Alzheimer's disease model), motor performance and neuronal signaling capacity did not decline further with age when berries were consumed regularly.
Memory Deficits - Studies in rats given berry preparations in their food showed improvements in learning and memory during specific field tasks.
Loss of Motor Control and Balance - Aged rats fed berries were able to perform agility tests better than their control-fed counterparts.
Age-Related Macular Degeneration (AMD) - Antioxidant vitamins C and E combined with beta-carotene (a provitamin for vitamin A), zinc and copper - all nutrients found in berries - are the basis for commercial supplements prescribed by eye physicians to delay or prevent AMD, a blinding disorder of the elderly. Clinical trials have shown that these nutrients are effective in stopping the progression of AMD.
Cancer - Test tube studies have shown that berry phenolics can block the multi-step process of carcinogenesis at various stages: tumor initiation, promotion and progression, while stimulating the natural death rate of cancer cells, causing tumor cells to extinguish faster than normal.
The research to date is preliminary in these experimental results, but nonetheless promising for human health and anti-aging benefits gained from eating colourful plants like berries.
Why wait for the full scientific evidence of health benefits that these wonderful gems of summer can provide when regularly included in the diet?
Enjoy berries now, knowing that you are fortifying your body with Nature's nutrients and phytochemicals shown by early research to guard against oxidative diseases.
Isn't that a berry good plan for aging well?
Reading
Aggarwal BB, Bhardwaj A, Aggarwal RS, Seeram NP, Shishodia S, Takada Y. Role of resveratrol in prevention and therapy of cancer: preclinical and clinical studies. Anticancer Res. 24:2783-40, 2004.
Bressler NM, Bressler SB, Congdon NG, Ferris FL 3rd, Friedman DS, Klein R, Lindblad AS, Milton RC, Seddon JM. Age-Related Eye Disease Study Research Group. Potential public health impact of Age-Related Eye Disease Study results: AREDS report no. 11. Arch Ophthalmol. 121:1621-4, 2003.
Heber D. What Color Is Your Diet? New York, HarperCollins, 2001.
Joseph JA, Nadeau DA, Underwood A. The Color Code, New York, Hyperion, 2002.
Labinskyy N, Csiszar A, Veress G, Stef G, Pacher P, Oroszi G, Wu J, Ungvari Z. Vascular dysfunction in aging: potential effects of resveratrol, an anti-inflammatory phytoestrogen. Curr Med Chem. 13:989-96, 2006.
Lau FC, Shukitt-Hale B, Joseph JA. The beneficial effects of fruit polyphenols on brain aging. Neurobiol Aging 26 Suppl 1:128-32, 2005.
Lee J, Koo N, Min DB. Reactive oxygen species, aging and antioxidative nutraceuticals. Comprehen Rev Food Sci Food Safety 3:21-33, 2003.
Liu RH. Potential synergy of phytochemicals in cancer prevention: mechanism of action. J Nutr. 134 (Suppl):3479S-3485S, 2004.
About the Author
Dr. Paul Gross is a scientist and expert on cardiovascular and brain physiology. A published researcher, Gross recently completed a book on the Chinese wolfberry and has begun another on antioxidant berries. Gross is founder of Berry Health Inc, a developer of nutritional, berry-based supplements. For more information, visit http://www.berrywiseonline.com
Preventing Prostate Cancer With Green Tea
by Marcus Stout
The mysteries of cancer have eluded us for years. However, we are beginning to learn many pieces of valuable information about how to prevent many different kinds of cancer. And, of course, once we learn more about how to prevent the disease, we can better understand how to treat it, as well. Research is ongoing, and scientists are learning much about this disease, though there still is much to learn.
One form of cancer that plagues many men is prostate cancer. Prostate cancer is the most common type of cancer found in American men, other than skin cancer. The American Cancer Society estimates that there will be about 234,460 new cases of prostate cancer in the United States in 2006. About 27,350 men will die of this disease.
Prostate cancer is the third leading cause of cancer death in men, after lung cancer and colorectal cancer. While 1 man in 6 will get prostate cancer during his lifetime, only 1 man in 34 will die of this disease. Earlier detection and better treatments are making the death rate for this disease go down.
Yet, there is still much work to do to learn the causes of prostate cancer and to develop more reliable treatments. If we can further our research and learn the causes of more types of cancer, including prostate cancer, then we will be well on our way to preventing more incidences of this disease.
There have been some promising findings, and it appears that one thing that we can do to prevent prostate cancer is to include green tea in our diet. We've learned through research that green tea has the ability to prevent many forms of cancer, prostate cancer among them. Studies of Asian culture, where green tea consumption is high and cancer incidences are much lower have led to the understanding of how green tea can help in this area.
One study of particular interest was reported by the UK Tea Council. This study showed that green tea consumption appears to have the ability to act as a sort of scavenger against a substance called Reactive Oxygen Species (ROS).* ROS are a form of free radicals that cause cell damage.
This particular form of free radical appears to be one that especially contributes to the development of prostate cancer, when it is produced in excess. But, the anti-oxidants contained in green tea have the particular abilities to get at these free radicals and eradicate them, preventing them from developing into cancer cells.
So, it appears that prostate cancer is just one of the many that green tea may have the power to prevent. And, the power appears to be in the anti-oxidants that are found in green tea. Anti- oxidants are important because they combat free radicals, like ROS, in our bodies. These free radicals are created as a by product of converting the food we eat to energy.
When free radicals are not kept in check, they damage our cells and DNA. This leads to faster aging and a higher risk of many diseases, including cancer.
For this reason, a diet high in anti-oxidants is now believed to be one of the best ways to prevent disease and premature aging. And, green tea, along with certain fruits and vegetables provide some of the most potent sources of these important substances. If you're not already doing so, add pomegranates, blueberries, artichokes, tomatoes and asparagus to your diet. These fruits and vegetables have been found to have the most potent anti-oxidants. And, wash it all down with green tea.
One great reason that green tea is such a good way to prevent disease and protect health is that it has no side effects, so everyone can use it. Even those who are sensitive to caffeine can usually tolerate green tea quite well. Green tea is far lower in caffeine than coffee or black tea. In addition, the caffeine in green tea doesn't appear to cause a fast heart rate and jitters the way that many other caffeine containing beverages do.
The news about prostate cancer and green tea is important to deliver, particularly to American men. On average, the American man is far more likely to drink coffee than tea. And, when American men do drink tea, they are much more likely to drink black tea. So, we should spread the word to all the men in our lives that green tea is a powerful health protector.
So, make green tea part of your healthy lifestyle, particularly if you happen to be a man. Green tea is refreshing and delicious. And, green tea may be a simple and important way to prevent disease and ensure that we live long and healthy lives. So, whether your pleasure is hot or iced, have your cup of green tea today and every day!
About the Author
Marcus Stout is President of the Golden Moon Tea Company. For more information about tea, green tea and wu long tea go to http://www.goldenmoontea.com
The mysteries of cancer have eluded us for years. However, we are beginning to learn many pieces of valuable information about how to prevent many different kinds of cancer. And, of course, once we learn more about how to prevent the disease, we can better understand how to treat it, as well. Research is ongoing, and scientists are learning much about this disease, though there still is much to learn.
One form of cancer that plagues many men is prostate cancer. Prostate cancer is the most common type of cancer found in American men, other than skin cancer. The American Cancer Society estimates that there will be about 234,460 new cases of prostate cancer in the United States in 2006. About 27,350 men will die of this disease.
Prostate cancer is the third leading cause of cancer death in men, after lung cancer and colorectal cancer. While 1 man in 6 will get prostate cancer during his lifetime, only 1 man in 34 will die of this disease. Earlier detection and better treatments are making the death rate for this disease go down.
Yet, there is still much work to do to learn the causes of prostate cancer and to develop more reliable treatments. If we can further our research and learn the causes of more types of cancer, including prostate cancer, then we will be well on our way to preventing more incidences of this disease.
There have been some promising findings, and it appears that one thing that we can do to prevent prostate cancer is to include green tea in our diet. We've learned through research that green tea has the ability to prevent many forms of cancer, prostate cancer among them. Studies of Asian culture, where green tea consumption is high and cancer incidences are much lower have led to the understanding of how green tea can help in this area.
One study of particular interest was reported by the UK Tea Council. This study showed that green tea consumption appears to have the ability to act as a sort of scavenger against a substance called Reactive Oxygen Species (ROS).* ROS are a form of free radicals that cause cell damage.
This particular form of free radical appears to be one that especially contributes to the development of prostate cancer, when it is produced in excess. But, the anti-oxidants contained in green tea have the particular abilities to get at these free radicals and eradicate them, preventing them from developing into cancer cells.
So, it appears that prostate cancer is just one of the many that green tea may have the power to prevent. And, the power appears to be in the anti-oxidants that are found in green tea. Anti- oxidants are important because they combat free radicals, like ROS, in our bodies. These free radicals are created as a by product of converting the food we eat to energy.
When free radicals are not kept in check, they damage our cells and DNA. This leads to faster aging and a higher risk of many diseases, including cancer.
For this reason, a diet high in anti-oxidants is now believed to be one of the best ways to prevent disease and premature aging. And, green tea, along with certain fruits and vegetables provide some of the most potent sources of these important substances. If you're not already doing so, add pomegranates, blueberries, artichokes, tomatoes and asparagus to your diet. These fruits and vegetables have been found to have the most potent anti-oxidants. And, wash it all down with green tea.
One great reason that green tea is such a good way to prevent disease and protect health is that it has no side effects, so everyone can use it. Even those who are sensitive to caffeine can usually tolerate green tea quite well. Green tea is far lower in caffeine than coffee or black tea. In addition, the caffeine in green tea doesn't appear to cause a fast heart rate and jitters the way that many other caffeine containing beverages do.
The news about prostate cancer and green tea is important to deliver, particularly to American men. On average, the American man is far more likely to drink coffee than tea. And, when American men do drink tea, they are much more likely to drink black tea. So, we should spread the word to all the men in our lives that green tea is a powerful health protector.
So, make green tea part of your healthy lifestyle, particularly if you happen to be a man. Green tea is refreshing and delicious. And, green tea may be a simple and important way to prevent disease and ensure that we live long and healthy lives. So, whether your pleasure is hot or iced, have your cup of green tea today and every day!
About the Author
Marcus Stout is President of the Golden Moon Tea Company. For more information about tea, green tea and wu long tea go to http://www.goldenmoontea.com
Green Tea's Ability To Slow Growth Of Cancer Cells
by Marcus Stout
Nearly all of us are aware that green tea has gained attention for research results showing that it can prevent, and possibly even treat, cancer. Green tea has been shown in many studies to have the ability to slow the growth of abnormal cells, and act as a scavenger against them.
While we don't have all the answers, it does seem clear that tea's anti-oxidants are what make them so effective at preventing cancer. Anti-oxidants are critical to the protection of our health because they neutralize the free radicals created by our body as it converts food to energy. Free radicals damage cells and DNA and, over time, contribute to the development of diseases like cancer.
But, anti-oxidants keep the free radicals in check, so that they're not able to damage our bodies. Anti-oxidants are abundant in many sources, including fruits, vegetables, chocolate, red wine, coffee, tea and several vitamins.
However, one of the most potent anti-oxidants you can find is the EGCG found in green tea. EGCG has been shown to be 100 times more potent than other significant anti-oxidants such as vitamin C and vitamin E.
EGCG is more abundant in green tea than black tea because of the way that black tea is processed. Black tea is fermented, which virtually rids it of EGCG. However, black tea does contain other anti-oxidants, but these do not seem to be as effective at preventing cancer.
EGCG and other anti-oxidants in green tea have been shown to have significant ability to slow the growth of cancer cells. One study showed that green tea prevented breast cancer from spreading in patients who already had the disease. Another showed that breast cancer patients who drank green tea had a significantly lower risk of the recurrence of breast cancer than those who did not drink green tea. In addition, studies have shown traditional chemotherapy treatments to be more effective when administered along with green tea.
With regard to prostate cancer, green tea consumption appears to have the ability to act as a sort of scavenger against a substance called Reactive Oxygen Species (ROS). ROS are a form of free radicals that cause prostate cell damage and that especially contribute to the development of prostate cancer, when produced in excess. But, the anti-oxidants contained in green tea have the ability to get at these free radicals and eradicate them, preventing them from developing into cancer cells.
Green tea has also been shown to be an effective preventer of lung cancer. Green tea appears to cause apoptosis of abnormal lung cells. Apoptosis is the orderly process of cell death. Cell death due to apoptosis is good, because it is a process of killing off damaged or unneeded cells. Green tea seems to help the body rid itself of potentially harmful lung cells by inducing the process of apoptosis.
Green tea also seems to help prevent lung cancer by inhibiting the growth of the abnormal lung cells. So, green tea keeps the cells from growing and spreading until the apoptosis can kills the cells off. These two powers help to rid the body of abnormal cells before they can replicate and cause a problem.
Other research has shown green tea to be effective at preventing ovarian cancer, too. A study in Sweden reported that women who consumed green tea showed a significantly lower risk of developing ovarian cancer, and that the risk decreased as their tea consumption increased.
And, green tea has been shown to prevent cancers of the digestive system. One study concluded that the women who were regular tea drinkers had a significantly lower risk of biliary tract cancer and gallbladder cancer than those who did not drink green tea.
Green tea has even been shown to be effective at preventing and treating skin cancer, when given orally, or even applied topically. Topically applied green tea extract scavenges abnormal skin cells, ridding the body of them before they can mutate into cancer cells. Green tea also holds potential for preventing aging and other skin problems when applied topically.
In short, it appears that green tea is powerful when it comes to preventing abnormal cell growth, which can be an important tool in preventing and treating many proliferative diseases, like cancer.
So, as you can see, green tea's anti-oxidants hold a wealth of power. They seem to be able to scavenge abnormal cells and prevent the spread of cancerous cells. An interesting report published by the UK Tea Council outlines the anti-oxidant activity of green tea and how it appears to have a potent effect on abnormal cell growth and spread.
Certainly, more research is required for us to fully understand green tea's power. But, it seems fairly clear that green tea is an important cancer preventer and health protector. And, adding green tea to your diet is likely one of the simplest things you can do to help protect your health.
Green tea is easy to find, delicious and available in a wide range of forms and flavors. So, whether you like it hot or cold, flavored or plain, get your dose of green tea. It's a refreshing and delicious way to prevent cancer!
About the Author
Marcus Stout is President of the Golden Moon Tea Company. For more information about tea, green tea and wu long tea go to http://www.goldenmoontea.com
Nearly all of us are aware that green tea has gained attention for research results showing that it can prevent, and possibly even treat, cancer. Green tea has been shown in many studies to have the ability to slow the growth of abnormal cells, and act as a scavenger against them.
While we don't have all the answers, it does seem clear that tea's anti-oxidants are what make them so effective at preventing cancer. Anti-oxidants are critical to the protection of our health because they neutralize the free radicals created by our body as it converts food to energy. Free radicals damage cells and DNA and, over time, contribute to the development of diseases like cancer.
But, anti-oxidants keep the free radicals in check, so that they're not able to damage our bodies. Anti-oxidants are abundant in many sources, including fruits, vegetables, chocolate, red wine, coffee, tea and several vitamins.
However, one of the most potent anti-oxidants you can find is the EGCG found in green tea. EGCG has been shown to be 100 times more potent than other significant anti-oxidants such as vitamin C and vitamin E.
EGCG is more abundant in green tea than black tea because of the way that black tea is processed. Black tea is fermented, which virtually rids it of EGCG. However, black tea does contain other anti-oxidants, but these do not seem to be as effective at preventing cancer.
EGCG and other anti-oxidants in green tea have been shown to have significant ability to slow the growth of cancer cells. One study showed that green tea prevented breast cancer from spreading in patients who already had the disease. Another showed that breast cancer patients who drank green tea had a significantly lower risk of the recurrence of breast cancer than those who did not drink green tea. In addition, studies have shown traditional chemotherapy treatments to be more effective when administered along with green tea.
With regard to prostate cancer, green tea consumption appears to have the ability to act as a sort of scavenger against a substance called Reactive Oxygen Species (ROS). ROS are a form of free radicals that cause prostate cell damage and that especially contribute to the development of prostate cancer, when produced in excess. But, the anti-oxidants contained in green tea have the ability to get at these free radicals and eradicate them, preventing them from developing into cancer cells.
Green tea has also been shown to be an effective preventer of lung cancer. Green tea appears to cause apoptosis of abnormal lung cells. Apoptosis is the orderly process of cell death. Cell death due to apoptosis is good, because it is a process of killing off damaged or unneeded cells. Green tea seems to help the body rid itself of potentially harmful lung cells by inducing the process of apoptosis.
Green tea also seems to help prevent lung cancer by inhibiting the growth of the abnormal lung cells. So, green tea keeps the cells from growing and spreading until the apoptosis can kills the cells off. These two powers help to rid the body of abnormal cells before they can replicate and cause a problem.
Other research has shown green tea to be effective at preventing ovarian cancer, too. A study in Sweden reported that women who consumed green tea showed a significantly lower risk of developing ovarian cancer, and that the risk decreased as their tea consumption increased.
And, green tea has been shown to prevent cancers of the digestive system. One study concluded that the women who were regular tea drinkers had a significantly lower risk of biliary tract cancer and gallbladder cancer than those who did not drink green tea.
Green tea has even been shown to be effective at preventing and treating skin cancer, when given orally, or even applied topically. Topically applied green tea extract scavenges abnormal skin cells, ridding the body of them before they can mutate into cancer cells. Green tea also holds potential for preventing aging and other skin problems when applied topically.
In short, it appears that green tea is powerful when it comes to preventing abnormal cell growth, which can be an important tool in preventing and treating many proliferative diseases, like cancer.
So, as you can see, green tea's anti-oxidants hold a wealth of power. They seem to be able to scavenge abnormal cells and prevent the spread of cancerous cells. An interesting report published by the UK Tea Council outlines the anti-oxidant activity of green tea and how it appears to have a potent effect on abnormal cell growth and spread.
Certainly, more research is required for us to fully understand green tea's power. But, it seems fairly clear that green tea is an important cancer preventer and health protector. And, adding green tea to your diet is likely one of the simplest things you can do to help protect your health.
Green tea is easy to find, delicious and available in a wide range of forms and flavors. So, whether you like it hot or cold, flavored or plain, get your dose of green tea. It's a refreshing and delicious way to prevent cancer!
About the Author
Marcus Stout is President of the Golden Moon Tea Company. For more information about tea, green tea and wu long tea go to http://www.goldenmoontea.com
Subscribe to:
Posts (Atom)