Garlic Compounds May Boost Cardio Health Indirectly Via Gut Microbiota

Garlic and Cardiovascular HealthAccording to new research the phyto nutrient in garlic called Allicin, may prevent unabsorbed choline or L-Carnitine to be metabolized into TMAO.  TMAO, trimethylamine N-oxide, is a compound that has been linked to increases in cardiovascular disease risks.  Although antibiotics also may stop TMAO production, side effects and resistance to antibiotics have made this alternative unattractive and have encouraged a natural alternative to be sought out. Male mice were divided into 4 groups  One group received the control food, the second group received an L-Carnitine diet, the third group received the carnitine diet plus supplemental allicin.  The final group received the control food plus the supplemental allicin.  The study lasted 6 weeks.  The second group (L-Carnitine diet) had the highest TMAO levels, 4-22 times higher than the control group.  These heightened TMAO levels were reduced in the third group (L-Carnitine plus supplemetal allicin). Garlic has been shown to promote heart health benefits in many studies.  Consumer awareness of these benefits plus garlic’s immune supporting benefits have benefited the sales of this natural supplement.  Consumers seek the benefits of garlic without the odor.  Allicin the phyto nutrient in garlic often associated with the health benefits of garlic is not found in fresh garlic.  Allicin is formed when garlic is crushed. ASK US. WE KNOW. NOBODY KNOWS NUTRITION LIKE WE DO. NOBODY !

Omega-3’s May Slow Age-Associated Muscle Loss

Omega-3 and Muscle LossA new study shows Omega-3’s derived from fish oil may reduce the normal decrease in muscle mass and muscle function that occurs in older individuals. 60 healthy individuals between ages 60 and 85 participated in this 6 months randomized controlled trial.  Participants randomly were assigned to receive either 1.86 grams of EPA and 1.5 grams of DHA daily or a placebo (corn oil).  44 people completed the study.  The individuals receiving the Omega 3 supplement saw an increase of 3.6% in muscle volume measured in the thigh compared to the placebo group.  Additionally a 4% increase in muscle strength was seen in the supplement group in comparison to the group receiving the placebo. Muscle loss occurs naturally as we age.  It is believed that after the age of 50 we lose approximately 1-2 % of our muscle mass yearly.  A 1.5% reduction in strength also occurs as we hit 50 years of age.  After the age of 60 that number accelerated to 3%. ASK US. WE KNOW. NOBODY KNOWS NUTRITION LIKE WE DO. NOBODY!

Folic Supplements Could Help Elderly Fight Heat Problems

Folic Acid and HeatNew research points to Folic acid supplements as a means to help avoid cardiovascular events, induced by heat, in elderly people. Older adults who are exposed to heat are not as likely as younger people to increase skin blood flow.  This translates to larger risks of heart attacks and strokes for the elderly in hot weather. Less nitric oxide production in older blood vessels is believed to part of the reason older adults are not as tolerant of heat as younger individuals.  Previous research by the same research team showed increased nitric oxide products could be achieved by giving the participants BH4 (tetrahydrobiopterin) which aided the enzymes involved in this process.  It was found that Folic acid increase BH4 bioavailability. 11 adults with an average age of 71 and 11 adults with an average age of 22 participated in this study.  All participants were healthy and did not have cardiovascular diseases.  Participants received either the folic acid supplement or a placebo daily for 6 weeks. Supplementation with folic acid improved vasodilation (widening of the blood vessels as a reaction to heat) in the elderly group. Further research is needed. NOBODY KNOWS NUTRITION LIKE WE DO. NOBODY!

Dietary Curcumin May Boost Brain DHA

Curcumin and Brain HealthResearchers think increasing Curcumin intake may boost DHA levels in the brain by magnifying DHA transformation from other Omega 3 precursors, like ALA and DPA, in the liver. A combination of animal modeling and in vitro cell culture tests were performed.  Researchers found an elevation of the enzymes involved in synthesizing DHA which suggests that curcumin may raise DHA content by increasing the enzymes available to enable the conversion of DPA or ALA. Researchers also noted that dietary intake of curcumin and ALA may reduce anxiety related behaviors. Since the liver is the main site for most DHA synthesis in the body, researchers have questioned whether some of health benefits associated with curcumin may be caused by curcumin’s ability to synthesis DHA.  This finding may have important significance for health and the prevention of cognitive diseases like Alzheimer’s disease. Further study is needed. NOBODY KNOWS NUTRITION LIKE WE DO. NOBODY !

Resveratrol May Turn White Fat into “Healthier” Brown-Like Fat

Resveratrol and White FatA recent study looks to Resveratrol, a polyphenol found in grapes and red wine, as a means to convert excess white fat into a calorie burning brown type of fat. Resveratrol was given to lab mice that were fed a diet high in fat.  A reduction in weight gain of approximately 40% was seen in the Resveratrol group in comparison to the control group which was only fed the high fat diet.  This study was able to confirm that the enzyme AMPK, know to regulate the body’s energy metabolism, in fact stimulated the transition of white fat into brown-like or beige fat. Until recently it was thought that there were only two types of fat, white fat (lipids are stores as energy) and brown fat (burns lipids to produce energy).  Recently researchers discovered beige fat which falls in between white and brown fat.  White fat is unhealthy when there is too much of it and it causes an imbalance which leads to diseases.  When we eat too much white fat the extra lipids are stored as white fat and this causes the fat cell to grow to the point where the cell cannot take in any additional fat due to saturation.  At this point, fat cells die because they are overloaded.  This in turn causes toxins to be released which leads to inflammation.  Inflammation is associated with increased risks for diabetes and insulin resistance. Resveratrol was used in this study to represent polyphenols.  Polyphenols are also found in fruits like blueberries, grapes and strawberries. This study adds to the growing benefits seen from supplementing with Resveratrol, like cardiovascular benefits, anti-inflammatory benefits, anti-cancer benefits, anti-diabetes support, energy and endurance benefits and protection against Alzheimer’s Disease. NOBODY KNOWS NUTRITION LIKE WE DO. NOBODY !

Study Supports Cranberry’s Heart Health Benefits

Cranberries and Heart HealthAccording to a new study, drinking cranberry juice may improve blood pressure as well as vascular function. 10 healthy men between the ages of 18 and 40 participated in this study.  Each participant drank 2 cups of cranberry juice per day.  Researchers prepared the cranberry concentrate with concentrations of water ranging from 0 to 117%. Cranberry juice is a source of phytonutrients which include phenolic acids, anthocyanins and proanthocyanidins.  Because of this rich source of polyphenols cranberry juice was used to evaluate the effect it could have on vascular function.  The majority of science on cranberries has focused on its benefits for supporting urinary tract health. All of the cranberry juices improved flow-mediated vasodilation (FMD), which measures the flow of blood and vascular health.  The cranberry juices that had the highest concentrations of cranberry polyphenols showed improvement in systolic blood pressure.  The cranberry juices which were equivalent to drinking cranberry juice cocktail contained between 25-27% cranberry juice. Further research is planned on a larger group of participants. ASK US. WE KNOW. NOBODY KNOWS NUTRITION LIKE WE DO. NOBODY! http://earthwiseLF.Com

Study Strengthens Olive Leaf Extract’s Heart Health Benefits

Olive Leaf Extract and Heart HealthA new study finds a reduction in bad cholesterol (LDL cholesterol) equal to that found when taking the cholesterol lowering medication Atorvastatin, when supplemental olive leaf extracts were added daily.

This animal study examined the effects of a 50 or 100 mg/kg/day daily dose of olive leaf extract in comparison to a 20 mg/kg/day dose of Atorvastatin or no intervention at all.  Rats were given one of the above protocols.  The study lasted eight weeks.  Results showed a reduction of the atherogenic index (the ratio of non HDL cholesterol to HDL cholesterol) with final values of between 2.10 and 3.29 for the rats given either dosage of olive leaf extract. The group given the Atorvastatin showed an atherogenic index of 2.6.  The rats that were given no intervention experienced an increase in the artherogenic index.

The benefits of the olive leaf extract were associated with the oleuropein content.  This phytonutrient is the same one found in olive foods like olive oil and olives, a major component of the Mediterranean diet and most likely responsible for the beneficial effects seen in this study.  Typically the oleuropein which has a “biting taste” is removed from olives and other olive foods.

Further studies are needed.