According to a new study published in Nutrition, lycopene may have an added heart health benefit in regards to maintaining healthy cholesterol levels. Lycopene is an antioxidant present in red and pink colored fruits (such as tomatoes). A study from the Central South University Changsha, China, researched 40 male adult rabbits over an 8-week period. The animals were fed a high-fat diet, either without lycopene, 2 different doses of lycopene [...]
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Omega-3 fatty acids may affect appetite sensations after a meal, according an article in Appetite.* During calorie restricted weight loss, volunteers who ingested more Omega-3 experienced a feeling of fullness for longer. The study included 232 overweight and obese participants averaging 31 years old and a Body Mass Index of 28.3. They were then given varying amount of Omega-3 for eight weeks. Higher doses of Omega-3 led to fewer hunger [...]
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According to a study cited in the Archives of Internal Medicine, higher levels of vitamin D were associated with lower overall death rates from cardiovascular causes.* The Australian study included 3,258 patients, average age 62 ,for coronary angiography testing. Blood samples were taken the morning of the test. Over 7.7 years, 463 of the participants died from cardiovascular causes. These results fit into the enlarging picture of adverse effects that [...]
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Alzheimer’ Disease is the most common form of dementia. Alzheimer’s is a “progressive, degenerative disorder that attacks the brain’s nerve cells, or neurons, resulting in loss of memory, thinking and language skills, and behavioral changes,” as defined by the Alzheimer’s Association of America. It is caused by the build-up of plaque from beta-amyloid deposits and is associated with an increase in brain cell damage and death from physiological stress on [...]
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A new study, published in the American Journal of Gastroenterology, suggests that antioxidants may have a positive effect on chronic Gastro esophageal reflux disease (GERD) associated with esophageal cancer.* The study of 913 people included an 110-item food frequency questionnaire to determine dietary and supplemental intakes of antioxidants. Dietary intake of vitamin C, vitamin E and beta-carotene were inversely associated with the risk of Barrett’s esophagus. Barrett’s esophagus refers to [...]
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