A compound found in soybeans almost completely prevented the spread of human prostate cancer in mice, according to a study published in the March 15 issue of Cancer Research, a journal of the American Association for Cancer Research.
Researchers say that the amount of the chemical, an antioxidant known as genistein, used in the experiments was no higher than what a human would eat in a soybean-rich diet.
Continue reading “Soy compound may halt spread of prostate cancer”
People who adopt four healthy behaviours – not smoking; taking exercise; moderate alcohol intake; and eating five servings of fruit and vegetables a day – live on average an additional fourteen years of life compared with people who adopt none of these behaviours, according to a study published in the open access journal PLoS Medicine.
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A diet rich in leafy vegetables may minimize the tissue damage caused by heart attacks, according to researchers at the Albert Einstein College of Medicine of Yeshiva University. Their findings, published in the November 12 Proceedings of the National Academy of Sciences, suggest that the chemical nitrite, found in many vegetables, could be the secret ingredient in the heart-healthy Mediterranean diet.
Continue reading “Eating your greens could prove life-saving if a heart attack strikes”
Scientists in Taiwan are reporting new insights into why diets rich in fruits and vegetables reduce the risk of obesity. Their study focuses on healthful natural antioxidant compounds called flavonoids and phenolic acids.
Continue reading “New Insights Into How Natural Antioxidants Fight Fat”
Colon cancer patients who eat a diet high in red meat, fatty products, refined grains, and desserts — a so-called “Western diet” — may be increasing their chance of disease relapse and early death, report researchers at Dana-Farber Cancer Institute.
Continue reading “‘Western’ diet linked to increased risk of colon cancer recurrence”
A study reported in the August 1, 2007 issue of the Journal of the National Cancer Institute concluded that men who consume more cruciferous vegetables, particularly broccoli and cauliflower, have a lower risk of aggressive prostate cancer. The cruciferous family of vegetables, which also includes cabbage, kale, and Brussels sprouts, has been associated in previous research with protection from colon, breast, prostate, thyroid, cervical, and other cancers, as well as with slower disease progression.
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Can adopting a healthier lifestyle later in life help — or is it too late? In a study published in the July 2007 issue of The American Journal of Medicine, researchers from the Medical University of South Carolina, Charleston found that people 45 to 64 years of age who added healthy lifestyle behaviors could substantially reduce their risk for cardiovascular disease (CVD) and reduce their death rate. Once these people achieved 4 healthy behaviors, eating at least 5 fruits and vegetables daily, exercising at least 2.5 hours per week, maintaining their Body Mass Index (BMI) between 18.5 and 30 kg/m, and not smoking, investigators saw a 35% reduction in CVD incidence and a 40% reduction in mortality compared to people with less healthy lifestyles.
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A naturally occurring compound found in many fruits and vegetables as well as red wine, selectively kills leukemia cells in culture while showing no discernible toxicity against healthy cells, according to a study by researchers at the University of Pittsburgh School of Medicine. These findings, which were published online March 20 in the Journal of Biological Chemistry and will be in press on May 4, offer hope for a more selective, less toxic therapy for leukemia.
Continue reading “Antioxidant found in many foods and red wine is potent and selective killer of leukemia cells”
A report published the January 15, 2007 issue of the journal Cancer Research concluded that a diet enhanced with tomato and broccoli powder was better than one containing either nutrient alone at shrinking prostate tumors in rats.
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Advocates of low-carbohydrate diets, such as the popular Atkins diet, claim that those diets may help prevent obesity and coronary heart disease (CHD). However, the long-term safety of those diets has been debated, particularly because they encourage the consumption of animal products, which are high in saturated fats and cholesterol and could potentially increase the risk of CHD. Prevailing dietary recommendations have advocated a contrary approach, recommending diets that are low in fat and high in carbohydrates as the best way to manage weight and reduce the risk of cardiovascular disease.
In the first study to look at the long-term effects of low-carbohydrate diets, researchers from the Harvard School of Public Health (HSPH) found no evidence of an association between low-carb diets and an increased risk of CHD in women. Their findings did suggest, however, an association between low-carb diets high in vegetable sources of fat and protein and a low risk of CHD.
Continue reading “Researchers find only vegetarian low-carb diet is associated with lower risk of heart disease”
There may be another reason for pregnant and nursing women to eat a nutritious diet that includes generous amounts of cruciferous vegetables like broccoli and cabbage – it could help protect their children from cancer, both as infants and later in life.
A new study by scientists from the Linus Pauling Institute at Oregon State University, done with laboratory mice, found that supplements of a key phytochemical found in certain vegetables provided a very high level of protection against leukemia and lymphoma in young animals, and also significantly protected against lung cancer during the rodent’s equivalent of middle age.
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A type of nutrient found in vegetables like spinach and lettuce may be Mother Nature’s way of keeping blood pressure in check.
A small new study published at New England Journal of Medicine suggests the nitrates in many vegetables, such as spinach, lettuce, or beetroot, may keep blood vessels healthy and lower blood pressure.
Read rest of the story at WebMD.
Eating vegetables, not fruit, helps slow down the rate of cognitive change in older adults, according to a study published in the October 24, 2006, issue of Neurology, the scientific journal of the American Academy of Neurology.
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