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.

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.

 

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.

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.

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.

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.

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.

New studies back vitamin D for cancer prevention

Two new vitamin D studies using a sophisticated form of analysis called meta-analysis, in which data from multiple reports is combined, have revealed new prescriptions for possibly preventing up to half of the cases of breast cancer and two-thirds of the cases of colorectal cancer in the United States.

Does inhibiting a component of niacin point the way to anti-aging drugs?

In recent years, scientists have discovered that a family of enzymes called sirtuins can dramatically extend life in organisms as diverse as yeast, worms, and flies. They may also be able to control age-associated metabolic disorders, including obesity and type II diabetes.

Naturally occurring substances have been shown to activate sirtuins, including a constituent of red wine called resveratrol – although an individual would need to drink about two cases of wine a day to derive a clinically effective dose of resveratrol. Still, the findings have energized a number of scientific groups and biotechnology companies, all of which are now eagerly searching for drug candidates able to boost sirtuin activity. The public-health benefits of such an “anti-aging” drug would be substantial – as would the economic returns.

Now, a new study from scientists at The Wistar Institute points to another strategy for activating sirtuins to unleash their anti-aging powers.

Antioxidants decrease disease in an insect model of Alzheimer’s disease

Alzheimer’s disease (AD) is one of a number of neurodegenerative disorders in which brain cells damaged by naturally occurring chemicals known as reactive oxygen species (ROS) have been observed. However, whether this oxidative damage causes neurodegeneration or is a consequence of it has not been previously determined. A study appearing online on December 14, in advance of publication in the January print issue of the Journal of Clinical Investigation, indicates that oxidative damage is a factor contributing to neurodegeneration in a Drosophila model of neurodegenerative disorders such as AD.

Buildup of damaged DNA in cells drives aging

The accumulation of genetic damage in our cells is a major contributor to how we age, according to a study being published today in the journal Nature by an international group of researchers. The study found that mice completely lacking a critical gene for repairing damaged DNA grow old rapidly and have physical, genetic and hormonal profiles very similar to mice that grow old naturally. Furthermore, the premature aging symptoms of the mice led to the discovery of a new type of human progeria, a rare inherited disease in which affected individuals age rapidly and die prematurely.

Low folate diets found to increase risk of colorectal cancer

A new study by scientists at the MUHC has revealed that a diet low in folate may increase the risk of developing colorectal cancer. Published in the scientific journal Cancer Research today, the study not only illustrates a way to prevent the disease but also provides further insight into the mechanisms of the disease, which could lead to novel therapies. Using animal models, the MUHC study is the first to demonstrate directly that diets low in folate cause colorectal cancer, and follows on the heels of earlier research by the same team that revealed how high folate diets can protect against heart disease.

Curry may keep elderly minds sharp

A diet containing curry may help protect the aging brain, according a study of elderly Asians in which increased curry consumption was associated with better cognitive performance on standard tests.

Curcumin, found in the curry spice turmeric, possesses potent antioxidant and anti-inflammatory properties.

Vitamin D Cuts Pancreatic Cancer Risk

Taking vitamin D cut the risk of pancreatic cancer nearly in half, according to a new study that is being called the first to show such a benefit.

Vitamin D protects against colorectal and breast cancer, earlier studies have found. And lab and animal studies show it stifles abnormal cell growth and curbs formation of blood vessels that feed tumors.

Natural vitamin E tocotrienol reaches blood at protective levels

Two recent studies offer new evidence suggesting an alternative form of natural vitamin E can be taken by mouth and will reach the blood in humans at levels determined to protect against stroke and other diseases.
Vitamin E occurs naturally in eight different forms. The primary vitamin E on drugstore shelves is called tocopherol, or TCP. But another natural form of vitamin E surfacing as a potent neuroprotective agent in repeated Ohio State University Medical Center studies is tocotrienol, or TCT.