Low vitamin E levels associated with physical decline in elderly

Researchers at Yale School of Medicine have found that a low concentration of vitamin E in the blood is linked with physical decline in older persons.

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Citrus juice, vitamin C give staying power to green tea antioxidants

To get more out of your next cup of tea, just add juice.

A study found that citrus juices enable more of green tea’s unique antioxidants to remain after simulated digestion, making the pairing even healthier than previously thought.

The study compared the effect of various beverage additives on catechins, naturally occurring antioxidants found in tea. Results suggest that complementing green tea with either citrus juices or vitamin C likely increases the amount of catechins available for the body to absorb.

 

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Dietary vitamin B6, B12 and folate, may decrease pancreatic cancer risk among lean people

Researchers exploring the notion that certain nutrients might protect against pancreatic cancer found that lean individuals who got most of these nutrients from food were protected against developing cancer. The study also suggests this protective effect does not hold true if the nutrients come from vitamin supplements.
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Higher intake of fish and vitamin D levels linked to lower risk of age-related macular disease

Individuals who have higher dietary intake of foods with omega-3 fatty acids and higher fish consumption have a reduced risk of advanced age-related macular degeneration, while those with higher serum levels of vitamin D may have a reduced risk of the early stages of the disease, according to two reports in the May issue of Archives of Ophthalmology, one of the JAMA/Archives journals.
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Vitamin extends life in yeast

Imagine taking a vitamin for longevity! Not yet, but a Dartmouth discovery that a cousin of niacin prolongs lifespan in yeast brings the tantalizing possibility a step closer.

The research, reported in the May 4 issue of Cell, shows how a new vitamin extends lifespan in yeast cells, much like calorie restriction does in animals. It could pave the way for developing supplements to benefit humans.
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Unique tomatoes tops in disease-fighting antioxidants

Deep red tomatoes get their rich color from lycopene, a disease-fighting antioxidant. A new study, however, suggests that a special variety of orange-colored tomatoes provide a different form of lycopene, one that our bodies may more readily use.

Researchers found that eating spaghetti covered in sauce made from these orange tomatoes, called Tangerine tomatoes, caused a noticeable boost in this form of lycopene in participants’ blood.
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Plant-sourced food, vitamin intake associated with lower risk of endometrial cancer

A report published in the April 15, 2007 issue of the International Journal of Cancer described the finding of a study funded by the National Cancer Institute that a greater intake of calories, attributable to a higher proportion of animal-sourced protein and fat, is associated with an increased risk of endometrial (uterine) cancer, and plant sources of these nutrients as well as vitamins A, C and E, beta-carotene, fiber and vitamin supplements are associated with a decreased risk.
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