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Nutraceuticals

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Prunes help preserve hip BMD in postmenopausal women

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It’s already well known that prunes are good for your gut, but new Penn State research suggests they may be good for bone health, too. In a research review, the researchers found that prunes can help prevent or delay bone loss in postmenopausal women, probably due to their ability to reduce inflammation and oxidative stress, both of which contribute to bone loss.

“In postmenopausal women, lower levels of estrogen can trigger a rise of oxidative stress and inflammation, increasing the risk of weakening bones that may lead to fractures. Incorporating prunes into the diet may help protect bones by slowing or reversing this process.” said Connie Rogers, associate professor of nutritional sciences and physiology. The review was recently published in the journal Advances in Nutrition.

Osteoporosis is a condition in which bones become weak or brittle that can happen to anyone at any age, but according to researchers, it is most common among women over the age of 50. Prunes, however, have many nutritional benefits such as minerals, vitamin K, phenolic compounds and dietary fiber – all which may be able to help counter some of these effects.

For example, the clinical trials found that eating 100 grams of prunes — about 10 prunes — each day for one year improved bone mineral density of bones in the forearm and lower spine and decreased signs of bone turnover. Additionally, eating 50 or 100 grams of prunes a day for six months prevented loss of total bone mineral density and decreased TRAP-5b — a marker of bone resorption — compared to women who didn’t eat prunes.

The researchers said one potential mechanism for the effects is prunes triggering a change in the gut microbiome that then lowers inflammation in the colon. This may then lower levels of pro-inflammatory cytokines and markers of oxidative damage.

Sunomono may influence gut environment to lower BP in males

An observational study led by Professor Hiroaki Kanouchi from Osaka Metropolitan University presents the first evidence that eating sunomono – a Japanese vinegared side dish – correlates to lower blood pressure categorization in men.

Sunomono is a traditional side dish made with sliced cucumber or seaweed in rice vinegar, often with seafood garnish. It is a normal food, regularly eaten by older generations in Japan, with individually prepackaged portions available for purchase in supermarkets, making it a common source of larger volumes of dietary vinegar.

“The benefits of vinegar in a healthy diet are well known. Our research is the first observational study of these benefits; we didn’t ask participants to change anything,” explained Professor Kanouchi. Previous studies have shown that subjects drinking 30 mL of vinegar daily had lower blood pressure but also lost weight that could account for the lower blood pressure. Sunomono provided an opportunity to conduct an observational study to examine if vinegar consumption as part of a normal diet correlated to differences in blood pressure.

While analyzing the health information and dietary survey, the researchers noticed an interesting trend. “Men who did not habitually eat sunomono had significantly higher blood pressure, even though their weight and BMI were the same,” Professor Kanouchi announced. “We believe it could be promoting growth of good gut microbiota, but we would need more studies to confirm that.”

Eating sunomono – at least

monthly – correlated with lower average blood pressure among men, even when adjusted for age, BMI, smoking history, and intake of sodium, potassium, and alcohol, amongst other factors. This indicates that eating sunomono could already be having a positive impact on health.

“We are not sure how the vinegar causes these health benefits; increasing vinegar consumption doesn’t lead to further improvement in blood pressure. However, diet is one of the easiest things to change. I want everyone to know that even occasionally eating sunomono could make a difference in blood pressure,” Professor Kanouchi concluded.

Cocoa flavnols reduce blood pressure

Cocoa flavanols have previously been found to lower blood pressure and arterial stiffness as much as some blood pressure medication. However, how effective flavanols are in everyday life in reducing blood pressure has remained unknown.

In the first study of its kind, Surrey’s researchers set out to investigate the use of flavanols, a compound found in cocoa, in lowering blood pressure and arterial stiffness in individuals outside of clinical settings. Christian Heiss, Professor of Cardiovascular Medicine at the University of Surrey, said: “For several days, eleven healthy participants consumed, on alternating days, either six cocoa flavanol capsules or six placebo capsules containing brown sugar. Participants were provided with an upper arm blood pressure monitor and a finger clip measuring pulse wave velocity (PWV) which gauges levels of arterial stiffness.”

Measurements of blood pressure and PWV were taken prior to consumption of the capsules and every 30 minutes after ingestion for the first three hours, and then hourly for the remaining nine hours. Researchers found that blood pressure and arterial stiffness were only lowered in participants if it was high, and there was no effect when the blood pressure was low in the morning. Significantly, effects were also, for the first time, identified at eight hours after cocoa was consumed. Researchers believe that this second peak may be due to how bacteria in the gut metabolize cocoa flavanols.

Professor Heiss added: “The positive impact cocoa flavanols have on our cardiovascular system, in particular, blood vessel function and blood pressure, is undeniable. Doctors often fear that some blood pressure tablets can decrease the blood pressure too much on some days. What we have found indicates that cocoa flavanols only decrease blood pressure if it is elevated. Working with participants’ personal health technologies showed us how variable blood pressure and arterial stiffness can be from day to day and shows the role of personal health monitors in developing and implementing effective personalized care.” The research was published in Frontiers in Nutrition.

Researchers claim: gut microbiome could manage pain tolerance and sensation

The gut microbiome has been linked to higher pain responses in women than men in an APC Microbiome, Ireland SFI Research Centre study, led by University College Cork’s Dr. Siobhain O’Mahony and Prof George Shorten. The study published in the journal Brain Behavior and Immunity highlights the possibilities for innovative individual targeted therapies for pain management. Notably women demonstrated different pain thresholds at various stages of their menstrual cycles.

The gut microbiotas are acknowledged and play important roles in our health and disease. The micro-organisms within our gut

and the metabolites they produce can directly and indirectly affect our brain, including pain signaling pathways. This study has allowed us to investigate if the gut microbiota and critical signaling components influence pain thresholds. And whether sex, menstrual cycle, and hormonal contraceptive use play roles for inter-sex differences in pain perception.

We observed that the pain tolerance threshold/pain sensation threshold ratio was significantly lesser in women than men and that the amount of certain bacteria were linked with pain sensation thresholds and stress hormone levels in women only and during a specific stage of the menstrual cycle. In comparison with men, women displayed overall stronger associations between microbiota metabolites, stress hormones and inflammatory factors in blood and pain levels. Further, hormonal contraceptive use was associated with increased gut permeability markers in blood and specific bacteria in the gut.

Prof George Shorten, President of the College of Anesthesiologists, University College Cork said “These offer the potential to improve our understanding of pain states, and clearly offer new opportunities to develop pain management therapies. The implication is that maintenance or manipulation of the gut microbiota could positively influence pain perception, thereby offering new intervention targets. These might include prebiotic or probiotic administration, timing or choice of antibiotics, diet, and fasting protocols for those undergoing surgery.”

Indian herb to aid in weight loss

As recently published in the journal Complementary Therapies in Medicine, Australian researchers assessed the effects of Caralluma fimbriata, on 33 overweight and obese Australian men and women. Study participants took either a placebo or 500 mg of Caralluma fimbriata extract twice daily, while having their exercise and dietary intake controlled and monitored. At the end of 12 weeks, those who received the Caralluma fimbriata supplement had lost an average of 2.6 inches from their waists, compared to only 1 inch from the placebo group. Caralluma fimbriata, Kullee moofiyan or kallimudayan (Tamil), KaraIlamu (Telegu), and Ranshabar, Makad Shenguli or Shindalavmakadi (in Marathi), is an edible succulent plant, native to India. Indian tribal people have used the natural appetite suppressant for many centuries. In times of famine it is a commonly used vegetable.

This and other studies show that supplementation with Caralluma fimbriata can lead to a clinically meaningful reduction in central adiposity, a key component of metabolic syndrome associated with other risk factors such as elevated blood pressure and cardiovascular disease,” said Dr. Paul Clayton, chief scientific advisor for Gencor, which provided the raw Caralluma fimbriata extract powder for the study. “In conjunction with exercise and a controlled diet, Caralluma fimbriata can improve metabolic risk factors, general health and well-being. The latest research at Carolina State University, which reveals how pregnane glycosides (the actives in Caralluma) inhibit appetite, validates the clinical results and puts Caralluma at the head of the class of natural weight loss products.”

The appetite suppressing properties of Caralluma fimbriata have been attributed to the active component pregnane glycosides. The mechanism of appetite suppression of pregnane glycosides is unclear; however one hypothesis is that Caralluma fimbriata may downregulate ghrelin synthesis in the stomach and neuropeptide-Y in the hypothalamus, resulting in appetite suppression.

Increased dietary fiber in-take associated with reduced risk of heart disease

Researchers at the University of Leeds have shown that greater dietary fiber intake is associated with a lower risk of both cardiovascular disease and coronary heart disease. Dr. Victoria Burley, from the School of Food Science and Nutrition at the University of Leeds and senior author of the study, said: “It has previously been difficult to demonstrate the long-term influence of diet on heart attacks or strokes. For the first time, our research has shown the long-term benefits, even with quite small increases in fiber intake.”

In recent years, a decline in both cardiovascular disease (CVD) and coronary heart disease (CHD) has been seen in some European countries and the United States. However, it still remains a significant issue accounting for almost half (48%) and a third (34%) of all deaths in Europe and the United States. Many studies have examined the relationship between dietary fiber or fiber-rich foods and CVD risk factors, such as high blood pressure and raised blood cholesterol.

In the new study, the researchers reviewed literature published since 1990 in healthy populations concerning dietary fiber intake and CVD risk, taking data from six electronic databases in the US, Europe, Japan and Australia. They observed a significantly lower risk of both CVD and CHD with every additional 7g per day of fiber consumed. An additional 7g of fiber can be achieved through one portion of whole grains (found in bread, cereal, rice, pasta) plus two to four servings of fruit and vegetables or a portion of beans or lentils.

“Although the Department of Health has encouraged people to eat high fiber foods since the early 1990s, most people in the UK are still not getting anywhere near enough dietary fiber,” said Dr Burley. “Hopefully our findings will show how even a small change to your diet can greatly improve your health.” This research adds to the growing body of work showing the health benefits of eating more fiber. Earlier this year, the same research team showed that an increase in fiber intake may lower the risk of a first-time stroke. The new study was published by the journal BMJ.

Gut microbiome: A link between red meat and risk of heart disease

Does eating more meat—especially red meat and processed meat—raise the risk of cardiovascular disease, and if so, why?

Despite intense study, the impact of animal source foods on Atherosclerotic Cardiovascular Disease (ASCVD) is vigorously debated, and the mechanisms underlying the potential effects of animal proteins remain unclear. Understanding the impacts of meat consumption is particularly important in older adults because they are the most vulnerable to heart disease, yet may benefit from the intake of protein to offset age-related loss of muscle mass and strength. Recent evidence suggests that the underlying culprits may include specialized metabolites created by our gut bacteria when we eat meat.

A new study led by researchers at the Friedman School of Nutrition Science and Policy at Tufts University and Cleveland Clinic Lerner Research Institute quantifies the risk of ASCVD associated with meat intake and identifies underlying biologic pathways that may help explain this risk. The study of almost 4,000 U.S. men and women over age 65 shows that higher meat consumption is linked to a higher risk of ASCVD—22 percent higher risk for about every 1.1 serving per day—and that about 10 percent of this elevated risk is explained by increased levels of three metabolites, produced by gut bacteria from nutrients abundant in meat. Higher risk and interlinks with gut bacterial metabolites were found for red meat but not poultry, eggs, or fish.

The study, published in the journal Arteriosclerosis, Thrombosis, and Vascular Biology (ATVB), is the first to investigate the inter-relationships between animal source foods and the risk of ASCVD events, and the mediation of this risk by gut microbiota-generated compounds, as well as by traditional ASCVD risk pathways such as blood cholesterol, blood pressure, and blood sugar.

Fucoidan promotes antiviral activity, shows research

Over the past two decades, extensive research has explored the ability of high-purity fucoidan extracts to inhibit the viral activity.

Recent in vitro research further builds on this existing evidence, investigating some of the possible mechanisms behind the antiviral activity. A Korean study examined changes in bone marrow-derived dendritic cells using RNA sequencing. The study found that cells treated with fucoidan activated the key genes involved in virus-specific response pathways, including those of corona viruses and influenza. The fucoidantreated cells also increased type 1 interferon response which plays an essential role in combating virus infection.

The researchers concluded that the findings may serve as a strong foundation for further research into fucoidan-based strategies for the prevention and treatment of a range of viruses. The full paper, ‘Gene Set Enrichment Analysis Reveals That Fucoidan Induces Type I IFN Pathways in BMDC’ was published in the journal Nutrients.

Regular fruit consumption may lead to enhanced mental wellbeing

People who frequently eat fruit are more likely to report greater positive mental wellbeing and are less likely to report symptoms of depression than those who do not, according to new research from the College of Health and Life Sciences, Aston University.

The researchers’ findings suggest that how often we eat fruit is more important to our psychological health than the total amount we consume during a typical week. The team also found that people who eat savory snacks such as crisps, which are low in nutrients, are more likely to report greater levels of anxiety. Published in the British Journal of Nutrition, the study surveyed 428 adults from across the UK and looked at the relationship between their consumption of fruit, vegetables, sweet and savory food snacks, and their psychological health.

After taking demographic and lifestyle factors such as age, general health and exercise into account, the research found that both nutrient-rich fruit and nutrient-poor savory snacks appeared to be linked to psychological health. They also found that there was no direct association between eating vegetables and psychological health. Based on the survey, the more often people ate fruit, the lower they scored for depression and the higher for mental wellbeing, independent of the overall quantity of fruit intake.

People who frequently snacked on nutrient-poor savory foods (such as crisps) were more likely to experience ‘everyday mental lapses’ (known as subjective cognitive failures) and report lower mental wellbeing. A greater number of lapses were associated with higher reported symptoms of anxiety, stress and depression, and lower mental wellbeing scores.

By contrast, there was no link between these everyday memory lapses and fruit and vegetable intake or sweet snacks, suggesting a unique relationship between these nutrient-poor savoury snacks, everyday mental lapses, and psychological health. Examples of these frustrating little everyday mental lapses included forgetting where items had been placed, forgetting the purpose of going into certain rooms, and being unable to retrieve names of acquaintances whose name was on the ‘tip of the tongue’. Lead author, PhD student Nicola-Jayne Tuck commented: “Very little is known about how diet may affect mental health and wellbeing, and while we did not directly examine causality here, our findings could suggest that frequently snacking on nutrient-poor savory foods may increase everyday mental lapses, which in turn reduces psychological health. Both fruit and vegetables are rich in antioxidants, fiber and essential micronutrients which promote optimal brain function, but these nutrients can be lost during cooking. As we are more

likely to eat fruit raw, this could potentially explain its stronger influence on our psychological health. It is possible that changing what we snack on could be a really simple and easy way to improve our mental wellbeing. Overall, it’s definitely worth trying to get into the habit of reaching for the fruit bowl.”

Alternative and sustainable proteins from plants, microorganisms and fungi

Below listed are few alternative and sustainable protein ideas from plants, microorganisms and fungi:

Cheese without cows

Cow's milk is an important source of protein in the Western diet, but its production has a significant impact on the climate and animal welfare. Demand for animal-free dairy products is increasing and there are already a lot of vegan products on the market. But vegan cheese is still difficult to make. Dairy products based on plant-based proteins do not have the same taste and structure as cheese from milk. Therefore, Wageningen University & Research (WUR) is investigating the possibilities to make sustainable, nutritious and flavorful cheese using microorganisms.

Vegan milk

“Cow milk contains caseins. These proteins form clusters (micelles), and it’s these that create the gellike structure of dairy products”, says Etske Bijl, Food Quality and Design researcher. Bijl and her colleagues intend to use yeasts to produce casein, an animal-free route to produce protein with the same nutritional value and properties as protein from cow’s milk. Bijl said, “The vegan cheeses currently available on the market are, for example, made from starch or compressed nuts. These may also be delicious, but they aren’t the same as cheese.”

Improving the taste of pulses

In addition to animal-free dairy products, the industry and the consumer are also increasingly calling for more protein from pulses in products such as meat and dairy substitutes, as an alternative to animal proteins. But the taste of pulses is not optimal for this application. You can taste this in dairy substitutes in particular. “The taste is sometimes compared to cardboard”, says Laurice Pouvreau, Wageningen Food & Bio-based Research.

Laurice Pouvreau and her fellow plant and food scientists are working together on a project to breed pulses (e.g. by cross-pollination and genetic selection), so that they have better taste and other properties for use in food. “We know what causes the cardboard-like taste and through breeding we want to find existing varieties or develop new varieties that have a less unpleasant taste.”

Fermentation helps combat protein shortage

Another example of alternative protein sources are fermented products (with bacteria or fungi) such as tempé and kimchi. The process of fermentation is centuries old but can be put to better use. For this reason Jasper Zwinkels, from Food Microbiology, studied whether fungal fermentation can improve the nutritional value of a product. He did this with rice and barley. Zwinkels: “We chose these because these crops are eaten in large quantities, also in low-income countries, and it’s precisely in these countries that people need a high-quality protein.”Jasper Zwinkels Followup research is required to study how the fermentation process actually works.

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