The major role of vitamin D (calciferol) is to help the body absorb calcium and maintain bone density to prevent osteoporosis. But recent reports suggest new roles for this vitamin in protecting against certain chronic diseases such as diabetes, cardiovascular disease, cancer, and autoimmune disorders. This vitamin is available in two forms, vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol). Ergocalciferol has a shorter shelf life compared to cholecalciferol and loses its potency faster.
Vitamin D2 is manufactured by plants or fungus, and it can be acquired through fortified foods such as juices, milk, and cereals. Vitamin D3 is formed when the body is exposed to sunlight. This occurs mainly through the exposure of the skin to the sun's ultraviolet A (UVA) and ultraviolet B (UVB) rays. Vitamin D3 can also be obtained by consuming animal products. The biologically active form of vitamin D or calcitriol (Rocaltrol) is used to treat and prevent low levels of calcium in the blood of patients whose kidneys or parathyroid glands are not working normally.
Recently, there has been extensive research and concern about the level of vitamin D in United States citizens. This stems from increasing reports of vitamin D deficiency and the fact that an estimated 10 million Americans over age 50 years are diagnosed with osteoporosis.3 This is because vitamin D is not abundant in our usual food sources, so we get most of the vitamin from sun exposure and taking multivitamins. The problem is that the sun is not a reliable source for everyone.
Many factors, such as the season, time of day, geography, latitude, level of air pollution, color of skin, and age, may decrease the skin's ability to produce enough vitamin D. Further, the form of vitamin D found in most multivitamins is vitamin D2, which does not deliver the same amount of the vitamin to the body as the more desirable D3 form.
Monday, September 26, 2011
Curcumin and Alzheimer"s Disease
Curcumin has been used extensively in Ayurveda (Indian system of medicine) for centuries as an agent to relieve pain and inflammation in the skin and muscles. Curcumin, the active ingredient of the spice turmeric, has proven to have anticancer properties and holds a high place in Ayurvedic medicine as a “cleanser of the body.” Today, science is finding a growing list of diseases and conditions that can be healed by the active ingredient in turmeric.
Recent clinical studies reported from a number of credible institutions, such as the University of California, Los Angeles, and UCLA, Riverside medical schools and the Human BioMolecular Research Institute, have revealed that curcumin alone and in combination with vitamin D3 may help stimulate the immune system to clear the beta-amyloid plaques considered to be the main cause of Alzheimer’s disease (AD).
AD is a progressive neurodegenerative disease. Although it is not known what starts the disease process, it is established that damage to the brain begins as early as 10 to 20 years before any problems are evident. More than 5 million Americans are believed to have AD, and by 2050, as the U.S. population ages, this number could increase to 15 million. AD is also becoming more common worldwide, with an estimated 26 million people affected. This global figure is projected to grow to more than 106 million by 2050. The emotional and financial costs of this disease alone are very significant. In this article, we will briefly revisit the causes, signs, symptoms, and treatments of AD with a focus on the alternative new findings about the effect of curcumin in prevention and treatment. These new findings were first reported in the Journal of Alzheimer’s Disease in July 2009.
Recent clinical studies reported from a number of credible institutions, such as the University of California, Los Angeles, and UCLA, Riverside medical schools and the Human BioMolecular Research Institute, have revealed that curcumin alone and in combination with vitamin D3 may help stimulate the immune system to clear the beta-amyloid plaques considered to be the main cause of Alzheimer’s disease (AD).
AD is a progressive neurodegenerative disease. Although it is not known what starts the disease process, it is established that damage to the brain begins as early as 10 to 20 years before any problems are evident. More than 5 million Americans are believed to have AD, and by 2050, as the U.S. population ages, this number could increase to 15 million. AD is also becoming more common worldwide, with an estimated 26 million people affected. This global figure is projected to grow to more than 106 million by 2050. The emotional and financial costs of this disease alone are very significant. In this article, we will briefly revisit the causes, signs, symptoms, and treatments of AD with a focus on the alternative new findings about the effect of curcumin in prevention and treatment. These new findings were first reported in the Journal of Alzheimer’s Disease in July 2009.
Saturday, February 19, 2011
Coenzyme Q10: A Cardiotonic and Antioxidant
Coenzyme Q10 (CoQ10) is a fat-soluble, vitamin-like compound that is also known as ubiquinone. It is produced by the human body (endogenous) and is necessary for the basic functioning of all cells. Of the 10 forms of coenzyme Q found in nature, only CoQ10 is synthesized in humans. CoQ10 levels are reported to decrease with age and to be low in patients with some chronic diseases such as heart conditions, muscular dystrophies, Parkinson’s disease, cancer, and diabetes. It is also reported that some prescription drugs may lower CoQ10 levels.
CoQ10 is naturally in the energy-producing center of the cell known as the mitochondria and is involved in making an important molecule, known as adenosine triphosphate (ATP). ATP serves as the cell’s major energy source and drives a number of biological processes, including muscle contraction and the production of protein.
The heart contains the largest amount of mitochondria (cell power house) of any muscle in the body, so it is not surprising that CoQ10 has been proven effective for treatment of heart disease. It is claimed that it is beneficial as a cardiotonic in a variety of cardiovascular diseases, including angina, congestive heart failure (CHF), and hypertension. In addition, CoQ10 may be of value in musculoskeletal disorders, periodontal disease, diabetes, and obesity. CoQ10 is also involved in prevention of atherosclerosis, abnormal protein synthesis, and age-related degenerative diseases, and is a cell-membrane stabilizer. It also works as a powerful antioxidant due to its role in electron-transfer processes.
CoQ10 is used as a supplement, and it should be noted that the dosing of dietary supplements is highly dependent on a variety of factors, such as quality of raw materials, manufacturing process, and packaging. Since no official standards have been established to date to regulate the production of dietary supplements in the United States, dosage ranges must be employed as guidelines only.
Fish such as mackeral and tuna, red meat, and vegetable oils are good sources of CoQ10, but it is hard to acquire medicinal amounts of the compound from dietary sources.
Coenzyme Q10 (CoQ10) is a fat-soluble, vitamin-like compound that is also known as ubiquinone. It is produced by the human body (endogenous) and is necessary for the basic functioning of all cells. Of the 10 forms of coenzyme Q found in nature, only CoQ10 is synthesized in humans. CoQ10 levels are reported to decrease with age and to be low in patients with some chronic diseases such as heart conditions, muscular dystrophies, Parkinson’s disease, cancer, and diabetes. It is also reported that some prescription drugs may lower CoQ10 levels.
CoQ10 is naturally in the energy-producing center of the cell known as the mitochondria and is involved in making an important molecule, known as adenosine triphosphate (ATP). ATP serves as the cell’s major energy source and drives a number of biological processes, including muscle contraction and the production of protein.
The heart contains the largest amount of mitochondria (cell power house) of any muscle in the body, so it is not surprising that CoQ10 has been proven effective for treatment of heart disease. It is claimed that it is beneficial as a cardiotonic in a variety of cardiovascular diseases, including angina, congestive heart failure (CHF), and hypertension. In addition, CoQ10 may be of value in musculoskeletal disorders, periodontal disease, diabetes, and obesity. CoQ10 is also involved in prevention of atherosclerosis, abnormal protein synthesis, and age-related degenerative diseases, and is a cell-membrane stabilizer. It also works as a powerful antioxidant due to its role in electron-transfer processes.
CoQ10 is used as a supplement, and it should be noted that the dosing of dietary supplements is highly dependent on a variety of factors, such as quality of raw materials, manufacturing process, and packaging. Since no official standards have been established to date to regulate the production of dietary supplements in the United States, dosage ranges must be employed as guidelines only.
Fish such as mackeral and tuna, red meat, and vegetable oils are good sources of CoQ10, but it is hard to acquire medicinal amounts of the compound from dietary sources.
Tuesday, December 28, 2010
Food Sensitivities
Food allergy is defined as an adverse reaction or abnormal response to a food protein or food additive and is triggered by the body's immune system (IgE mediated). Anaphylactic reactions to food can sometimes cause serious illness and even death. Tree nuts and peanuts are the leading causes of these deadly allergic reactions (anaphylaxis). In recent decades, the prevalence of food allergy appears to have increased, and even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives, or swollen face and airways (angioedema). In people with celiac disease (not a true food allergy), the gluten in certain foods can initiate a complex immune response and cause severe symptoms.
Food intolerance is also a reaction to food, but it is not mediated by the body's immune system and, therefore, it is not an allergy. The symptoms of food intolerance are less bothersome. People often confuse the two, because food intolerance also shows some of the same signs and symptoms as food allergy, such as nausea, vomiting, cramping, and diarrhea.
Food allergy affects an estimated 4% to 8% of children under age 3 years and about 2% of adults. While there is no cure, some children outgrow their food allergy as they get older. Food allergy symptoms usually develop within a few minutes to an hour after eating the offending food. While 3.3 million Americans are allergic to peanuts or tree nuts, 6.9 million are allergic to seafood. Food allergies cause 30,000 cases of anaphylaxis, 2,000 hospitalizations, and 150 deaths annually.
Treatment consists of either immunotherapy (desensitization) or avoidance, in which the allergic person avoids all forms of contact with the food to which he or she is allergic.
Click here to read the full article
Food intolerance is also a reaction to food, but it is not mediated by the body's immune system and, therefore, it is not an allergy. The symptoms of food intolerance are less bothersome. People often confuse the two, because food intolerance also shows some of the same signs and symptoms as food allergy, such as nausea, vomiting, cramping, and diarrhea.
Food allergy affects an estimated 4% to 8% of children under age 3 years and about 2% of adults. While there is no cure, some children outgrow their food allergy as they get older. Food allergy symptoms usually develop within a few minutes to an hour after eating the offending food. While 3.3 million Americans are allergic to peanuts or tree nuts, 6.9 million are allergic to seafood. Food allergies cause 30,000 cases of anaphylaxis, 2,000 hospitalizations, and 150 deaths annually.
Treatment consists of either immunotherapy (desensitization) or avoidance, in which the allergic person avoids all forms of contact with the food to which he or she is allergic.
Click here to read the full article
Thursday, November 11, 2010
Capsaicin and Pain
Capsaicin is a chemical compound that was first isolated from chili peppers in crystalline form in 1878. Soon after, it was discovered that capsaicin caused a burning sensation in the mucous membranes. In addition, it increased secretion of gastric acid and stimulated the nerve endings in the skin. The chemical structure of capsaicin was partly elucidated in 1919, and in 1930 capsaicin was chemically synthesized. In 1961, substances similar to capsaicin were isolated from chili peppers by Japanese chemists, who named them capsaicinoids. Dihydrocapsaicin (22%), nordihydrocapsaicin (7%), and homocapsaicin (1%) comprise 30% of the total capsaicinoids mixture and have about half the pungency of capsaicin.
Pepper spray, also known as capsicum spray, is a lachrymatory agent (a chemical compound that irritates the eyes to cause tears, pain, and even temporary blindness) used in crowd control and personal self-defense, including defense against dogs and bears. The active ingredient in pepper spray is oleoresin capsicum (OC) from chili peppers that is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the waxlike resin is emulsified with propylene glycol to suspend the OC in water. The OC is then pressurized for use in pepper spray.
Capsaicin is currently used in topical form for postherpetic neuralgia. This medication is also used on the skin to relieve pain in conditions such as arthritis, psoriasis, or diabetic neuropathy. New studies from the American Association for Cancer Research suggest that capsaicin is also able to kill prostate cancer cells by causing them to undergo apoptosis.
Click here to read the full article
Pepper spray, also known as capsicum spray, is a lachrymatory agent (a chemical compound that irritates the eyes to cause tears, pain, and even temporary blindness) used in crowd control and personal self-defense, including defense against dogs and bears. The active ingredient in pepper spray is oleoresin capsicum (OC) from chili peppers that is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the waxlike resin is emulsified with propylene glycol to suspend the OC in water. The OC is then pressurized for use in pepper spray.
Capsaicin is currently used in topical form for postherpetic neuralgia. This medication is also used on the skin to relieve pain in conditions such as arthritis, psoriasis, or diabetic neuropathy. New studies from the American Association for Cancer Research suggest that capsaicin is also able to kill prostate cancer cells by causing them to undergo apoptosis.
Click here to read the full article
Monday, October 4, 2010
Whey Protein: The Benefits
Protein is an important macronutrient needed by everyone on a daily basis. It repairs body cells, builds and repairs muscles and bones, controls many of the important processes in the body related to metabolism, and provides a source of energy.
Whey protein is a high-quality protein from cow's milk, containing all of the essential amino acids. Milk is composed of two forms of protein: casein protein (80%) and whey protein (20%). Whey protein is more soluble than casein protein and is of a higher quality. It is often referred to as the most nutritious protein available. Whey contains less than 0.5 g of fat and only 5 mg of cholesterol per serving. Pure whey protein does not contain any gluten.
Whey protein is also the best source of branched chain amino acids (BCAAs [leucine, isoleucine, and valine]). The body requires higher amounts of BCAAs during and following exercise. Unlike other amino acids that must first be metabolized through the liver, BCAAs are taken up directly by the skeletal muscle. Low levels of BCAA contribute to fatigue, and they should be replaced quickly following exercise or a competitive event. Whey protein is compatible with low-carbohydrate diets and is an ideal choice for athletes.
Individuals who combine leucine-rich diets with exercise have more lean muscle tissue and lose more body fat. As they lose fat, their metabolic rate increases and they naturally burn more calories each day. Whey protein also helps manage weight by promoting satiety, or a feeling of fullness. Whey protein is superior to casein protein in promoting satiety. Whey protein provides high-quality protein without carbohydrates and fat, but is often limited in low-carbohydrate diets. In this blog, we briefly discuss the production, different forms, health benefits, and other advantages of whey protein.
Click here to view the full article
Whey protein is a high-quality protein from cow's milk, containing all of the essential amino acids. Milk is composed of two forms of protein: casein protein (80%) and whey protein (20%). Whey protein is more soluble than casein protein and is of a higher quality. It is often referred to as the most nutritious protein available. Whey contains less than 0.5 g of fat and only 5 mg of cholesterol per serving. Pure whey protein does not contain any gluten.
Whey protein is also the best source of branched chain amino acids (BCAAs [leucine, isoleucine, and valine]). The body requires higher amounts of BCAAs during and following exercise. Unlike other amino acids that must first be metabolized through the liver, BCAAs are taken up directly by the skeletal muscle. Low levels of BCAA contribute to fatigue, and they should be replaced quickly following exercise or a competitive event. Whey protein is compatible with low-carbohydrate diets and is an ideal choice for athletes.
Individuals who combine leucine-rich diets with exercise have more lean muscle tissue and lose more body fat. As they lose fat, their metabolic rate increases and they naturally burn more calories each day. Whey protein also helps manage weight by promoting satiety, or a feeling of fullness. Whey protein is superior to casein protein in promoting satiety. Whey protein provides high-quality protein without carbohydrates and fat, but is often limited in low-carbohydrate diets. In this blog, we briefly discuss the production, different forms, health benefits, and other advantages of whey protein.
Click here to view the full article
Sunday, September 5, 2010
Focus on Plant Estrogens
Phytoestrogens are trace biochemicals produced by plants that act like estrogens in animal cells and bodies. A number of epidemiological studies have reported a connection between high dietary intake of phytoestrogens and lower rates of certain cancers, cardiovascular problems, and menopausal symptoms. It is believed that phytoestrogens could compete with estradiol for binding to intercellular estrogen receptors. Although still inconclusive, scientific evidence is accumulating to suggest that phytoestrogens may have a role in preventing chronic disease. An especially strong body of evidence suggests that they may be effective in preventing and treating prostate cancer, due to their antiandrogenic properties.
Phytoestrogens are a comparatively recent discovery, and researchers are still exploring the nutritional role of these substances in such diverse metabolic functions as the regulation of cholesterol and maintaining of post menopausal bone density. Phytoestrogens mainly fall into the class of flavonoids: the most potent in this class are coumestans and isoflavones (genistein and daidzein). The best-researched group is isoflavones, which are commonly found in soy and red clover. The uses for these isoflavones are just like that of soy, simply because isoflavones are found in soy. Lignan- not a flavenoid- has also been identified as a phytoestrogen. The estrogenic properties of these biochemicals have been shown to be due to their structural similarities to the hormone estradiol.
The major types of phytoestrogens and lignans are all examples of phenolic phytoestrogens. Other kinds of molecules (including plant steroids and terpenoids) have demonstrated varying estrogenic activity as well; however, this short blog focuses mainly on phytoestrogens and their health benefits.
Click Here to Read the Full Article
Phytoestrogens are a comparatively recent discovery, and researchers are still exploring the nutritional role of these substances in such diverse metabolic functions as the regulation of cholesterol and maintaining of post menopausal bone density. Phytoestrogens mainly fall into the class of flavonoids: the most potent in this class are coumestans and isoflavones (genistein and daidzein). The best-researched group is isoflavones, which are commonly found in soy and red clover. The uses for these isoflavones are just like that of soy, simply because isoflavones are found in soy. Lignan- not a flavenoid- has also been identified as a phytoestrogen. The estrogenic properties of these biochemicals have been shown to be due to their structural similarities to the hormone estradiol.
The major types of phytoestrogens and lignans are all examples of phenolic phytoestrogens. Other kinds of molecules (including plant steroids and terpenoids) have demonstrated varying estrogenic activity as well; however, this short blog focuses mainly on phytoestrogens and their health benefits.
Click Here to Read the Full Article
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