Increasing your intake of fish oil over vegetable oil may help reduce the inflammation in various organs and tissue.* A study of omega-3 over omega-6 has shown that increasing fish oil (omega-3) has lowered the effect of formulation of a chemical called prostanoids. Prostanoids, when produced in excess, increase inflammation in various organs and tissues. This study has shown that unlike omega-6 (vegetable oil), omega-3 fatty acids help stop the [...]
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Antioxidants, such as vitamin C, may lower the risk of knee osteoarthritis, according to a recent study published in Arthritis Research & Therapy.* The Australian study measured the cartilage volume, bone area, cartilage defects and bone marrow lesions of 293 healthy adults, taking into account their dietary intake. After ten years, these adults were retested using MRIs. Higher vitamin C diets were positively linked to the reduced risk of bone [...]
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Low levels of Lycopene and zeaxanthin may be linked to poor cognitive function. A study published in the Journal of Gerontology: Medical Sciences researched 589 adults with an average age of 73.5. Researchers found that the elderly participants with the lowest cognitive functioning had a higher probability of having low levels of specific plasma carotenoids: lycopene and zeaxanthin.* Although the study doesn’t conclude whether the low levels of these carotenoids [...]
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Higher dietary glycemic index (dGI) may increase the risk of age-related macular degeneration. A recent Tufts University study published in the American Journal of Clinical Nutrition, researched the diets, based on dGI, of the 4099 participants in the Age-Related Eye Disease Study (AREDS).* Dietary glycemic index (dGI) is a ranking of foods on a scale from 1 to 100 according to the extent to which they raise blood sugar levels [...]
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