Breast cancer is the most common site of cancer and the second deadliest cancer in women in the U.S. Approximately 178,480 cases of invasive breast cancer will be diagnosed in 2007, according to the American Cancer Society (ACS).
Fortunately, the number of deaths caused by breast cancer has declined significantly in recent years, with the largest decreases in younger women—both Caucasian and African American. These decreases are probably the result of earlier detection and improved treatment.
The National Cancer Institute found a very significant drop in the rate of hormone-dependent breast cancers among women, the most common breast cancer, in 2003. In a study published in late 2006, researchers speculated that the drop was directly related to the fact that millions of women stopped taking hormone therapy in 2002 after the results of a major government study found the treatment slightly increased a woman's risk for breast cancer, heart disease and stroke. The researchers suggested that stopping the treatment prevented very tiny cancers from growing into tumors large enough to be identified by mammogram or touch because they didn't have the additional estrogen required to fuel their growth.
An estimated 40,460 women will die of breast cancer this year, and about two million women living in the U.S. have been treated for breast cancer, according to ACS.
Breast cancer is a disease in which malignant (cancerous) cells are found in breast tissues. Each breast has 15 to 20 sections called lobes, which have many smaller sections called lobules. The lobes and lobules are connected by thin tubes called ducts. The different kinds of breast cancer that involve the lobes, lobules and/or ducts are:
Ductal carcinoma in Situ (DCIS). Also so known as intraductal carcinoma or non-invasive breast cancer, DCIS is confined to the ducts and has not invaded surrounding tissue. As the use of screening mammography has increased in the U.S., the frequency of DCIS diagnosis has increased sevenfold. It is the most rapidly growing subgroup of breast cancer, and it is estimated that over 62,030 new cases will be diagnosed in the United States in 2007.
Invasive ductal cancer. Also called infiltrating ductal carcinoma, this type of breast cancer is the most common of all breast cancers. It makes up about 80 percent of all newly diagnosed cases. It is found in the cells of the ducts and is usually a hard lump. There are several forms:
Mucinous carcinoma (colloid carcinoma), which accounts for one to two percent of all cases, is a rare type of invasive breast cancer formed by mucus-producing cancer cells. Prognosis for this type of invasive breast cancer is generally better than for other more common types.
Medullary carcinoma. This type of breast cancer accounts for five percent of all breast cancers and involves a distinct boundary between tumor tissue and normal tissue. It also differs from other forms of invasive ductal cancers in that it contains large cancer cells and immune system cells at the edges of the tumor. The prognosis for this type of cancer is generally better than for other invasive forms.
Tubular carcinoma. Tubular carcinoma is characterized by tubular structures ringed with a single layer of cells. Only two percent of all breast cancers fall into this category.
Invasive lobular carcinoma. This form of breast cancer occurs at the ends of the ducts or in the lobules and accounts for five to 10 percent of cases.
Invasive Paget's disease. A rare breast cancer in the ducts beneath the nipple accounting for only one percent of cases, invasive Paget's disease starts with an itchy, eczema-like rash around the nipple.
Inflammatory carcinoma. This aggressive type of breast cancer accounts for one to three percent of all cases. Skin over the breast appears acutely inflamed and swollen because skin lymph vessels are blocked by cance
Click Here : Source Information
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Bombom
Tuesday, April 29, 2008
Monday, April 28, 2008
Antioxidant Activities of Flavonoids
Dr. Donald R. Buhler
Dr. Cristobal Miranda
Antioxidant Activities of Flavonoids
Department of Environmental and Molecular Toxicology
Oregon State University
Summary: Flavonoids are compounds found in fruits, vegetables, and certain beverages that have diverse beneficial biochemical and antioxidant effects. Their dietary intake is quite high compared to other dietary antioxidants like vitamins C and E. The antioxidant activity of flavonoids depends on their molecular structure, and structural characteristics of certain flavonoids found in hops and beer confer surprisingly potent antioxidant activity exceeding that of red wine, tea, or soy.
Flavonoids are polyphenolic compounds that are ubiquitous in nature and are categorized, according to chemical structure, into flavonols, flavones, flavanones, isoflavones, catechins, anthocyanidins and chalcones. Over 4,000 flavonoids have been identified, many of which occur in fruits, vegetables and beverages (tea, coffee, beer, wine and fruit drinks). The flavonoids have aroused considerable interest recently because of their potential beneficial effects on human health-they have been reported to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and antioxidant activities.
Antioxidants are compounds that protect cells against the damaging effects of reactive oxygen species, such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite. An imbalance between antioxidants and reactive oxygen species results in oxidative stress, leading to cellular damage. Oxidative stress has been linked to cancer, aging, atherosclerosis, ischemic injury, inflammation and neurodegenerative diseases (Parkinson's and Alzheimer's). Flavonoids may help provide protection against these diseases by contributing, along with antioxidant vitamins and enzymes, to the total antioxidant defense system of the human body. Epidemiological studies have shown that flavonoid intake is inversely related to mortality from coronary heart disease and to the incidence of heart attacks.
The recognized dietary antioxidants are vitamin C, vitamin E, selenium, and carotenoids. However, recent studies have demonstrated that flavonoids found in fruits and vegetables may also act as antioxidants. Like alpha-tocopherol (vitamin E), flavonoids contain chemical structural elements that may be responsible for their antioxidant activities. A recent study by Dr. van Acker and his colleagues in the Netherlands suggests that flavonoids can replace vitamin E as chain-breaking anti- oxidants in liver microsomal membranes. The contribution of flavonoids to the antioxidant defense system may be substantial considering that the total daily intake of flavonoids can range from 50 to 800 mg. This intake is high compared to the average daily intake of other dietary antioxidants like vitamin C (70 mg), vitamin E (7-10 mg) or carotenoids (2-3 mg). Flavonoid intake depends upon the consumption of fruits, vegetables, and certain beverages, such as red wine, tea, and beer. The high consumption of tea and wine may be most influential on total flavonoid intake in certain groups of people.
The oxidation of low-density lipoprotein (LDL) has been recognized to play an important role in atherosclerosis. Immune system cells called macrophages recognize and engulf oxidized LDL, a process that leads to the formation of atherosclerotic plaques in the arterial wall. LDL oxidation can be induced by macrophages and can also be catalyzed by metal ions like copper. Several studies have shown that certain flavonoids can protect LDL from being oxidized by these two mechanisms.
Antioxidant flavonoids
(listed in order of decreasing potency)
Quercetin (a flavonol in vegetables, fruit skins, onions)
Xanthohumol (a prenylated chalcone in hops and beer)
Isoxanthohumol (a prenylated flavanone in hops and beer)
Genistein (an isoflavone in soy)
Pro-oxidant flavonoids
Chalconaringenin (a non-prenylated chalcone in citrus fruits)
Naringenin (a non-prenylated flavanone in citrus fruits)
The capacity of flavonoids to act as antioxidants depends upon their molecular structure. The position of hydroxyl groups and other features in the chemical structure of flavonoids are important for their antioxidant and free radical scavenging activities. Quercetin, the most abundant dietary flavonol, is a potent antioxidant because it has all the right structural features for free radical scavenging activity.
Recently, chalcone and flavanone flavonoids with prenyl or geranyl side chains have been identified in hops and beer by Dr. Fred Stevens and Dr. Max Deinzer at Oregon State University. Hops are used in beer for flavor. Xanthohumol (a chalcone) and isoxanthohumol and 6-prenylnaringenin (flavanones) are the major prenyl-flavonoids found in beer. Although the antioxidant activities of these compounds have not been studied, these flavonoids may be responsible for the antioxidant activity of lager beer, which is higher than that of green tea, red wine, or grape juice as reported earlier by Dr. Joe A. Vinson from the University of Scranton in Pennsylvania. Xanthohumol is found only in beer but in small concentrations.
To assess the antioxidant activity of the prenylated flavonoids, we-in collaboration with LPI researchers-evaluated the capacity of these flavonoids to inhibit the oxidation of LDL by copper. The antioxidant properties of the prenylflavonoids were compared to those of quercetin (a flavonol), genistein (the major isoflavone in soy), chalconaringenin (a non-prenylated chalcone), naringenin (a non-prenylated flavanone), and vitamin E. The possible interaction of xanthohumol, the major prenylchalcone in beer, with vitamin E to inhibit LDL oxidation induced by copper was also examined.
Our results showed that the prenylchalcones and prenylflavones are effective in preventing LDL oxidation initiated by copper and that the prenylchalcones generally have greater antioxidant activity than the prenylflavanones. Xanthohumol, the major prenylchalcone in hops and beer, is a more powerful antioxidant than vitamin E or genistein. However, xanthohumol was less potent than quercetin. The potency of xanthohumol as an antioxidant is markedly increased when combined with an equivalent amount of vitamin E.
As reported in the Journal of Agricultural and Food Chemistry, we also found that the prenyl group plays an important role in the antioxidant activity of certain flavonoids. A flavonoid chalcone (chalconaringenin) and a flavanone (naringenin) with no prenyl groups act as pro-oxidants, i.e. they promote rather than limit the oxidation of LDL by copper. However, adding a prenyl group to these flavonoid molecules counteracted their pro-oxidant activities.
Our work reveals that there are unique flavonoids in hops and beer that may be potentially useful in the preventionof human disease attributed to free radical damage. The observation that prenyl groups are important in conferring antioxidant activity to certain flavonoids may lead to the discovery or synthesis of novel prenylated flavonoids as preventive or therapeutic agents against human diseases associated with free radicals. Our encouraging results with xanthohumol suggest that this prenylchalcone should be further studied for its antioxidant action and protective effects against free radical damage in animals and humans. Preliminary studies have shown that xanthohumol is absorbed from the digestive tract in rats, and more studies are needed to evaluate the bioavailability of these interesting flavonoids in people.
Further studies are also needed to establish the safety of xanthohumol or other flavonoids for use as dietary supplements since high doses of these compounds may produce adverse effects in humans, according to recent findings by Dr. Martyn Smith, professor of toxicology, University of California at Berkeley.
For additional information on flavonoids, see the Linus Pauling Institute's Micronutrient Information Center.
Last updated November, 2000
--------------------------------------------------------------------------------
Honoring a Scientific Giant with Nutritional Research Toward Longer,
Better Lives Please send any comments, suggestions, or questions about The Linus Pauling Institute to lpi@oregonstate.edu
--------------------------------------------------------------------------------
Bombom
http://www.BikinDuit.com/?ref=retirerich
Dr. Cristobal Miranda
Antioxidant Activities of Flavonoids
Department of Environmental and Molecular Toxicology
Oregon State University
Summary: Flavonoids are compounds found in fruits, vegetables, and certain beverages that have diverse beneficial biochemical and antioxidant effects. Their dietary intake is quite high compared to other dietary antioxidants like vitamins C and E. The antioxidant activity of flavonoids depends on their molecular structure, and structural characteristics of certain flavonoids found in hops and beer confer surprisingly potent antioxidant activity exceeding that of red wine, tea, or soy.
Flavonoids are polyphenolic compounds that are ubiquitous in nature and are categorized, according to chemical structure, into flavonols, flavones, flavanones, isoflavones, catechins, anthocyanidins and chalcones. Over 4,000 flavonoids have been identified, many of which occur in fruits, vegetables and beverages (tea, coffee, beer, wine and fruit drinks). The flavonoids have aroused considerable interest recently because of their potential beneficial effects on human health-they have been reported to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and antioxidant activities.
Antioxidants are compounds that protect cells against the damaging effects of reactive oxygen species, such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite. An imbalance between antioxidants and reactive oxygen species results in oxidative stress, leading to cellular damage. Oxidative stress has been linked to cancer, aging, atherosclerosis, ischemic injury, inflammation and neurodegenerative diseases (Parkinson's and Alzheimer's). Flavonoids may help provide protection against these diseases by contributing, along with antioxidant vitamins and enzymes, to the total antioxidant defense system of the human body. Epidemiological studies have shown that flavonoid intake is inversely related to mortality from coronary heart disease and to the incidence of heart attacks.
The recognized dietary antioxidants are vitamin C, vitamin E, selenium, and carotenoids. However, recent studies have demonstrated that flavonoids found in fruits and vegetables may also act as antioxidants. Like alpha-tocopherol (vitamin E), flavonoids contain chemical structural elements that may be responsible for their antioxidant activities. A recent study by Dr. van Acker and his colleagues in the Netherlands suggests that flavonoids can replace vitamin E as chain-breaking anti- oxidants in liver microsomal membranes. The contribution of flavonoids to the antioxidant defense system may be substantial considering that the total daily intake of flavonoids can range from 50 to 800 mg. This intake is high compared to the average daily intake of other dietary antioxidants like vitamin C (70 mg), vitamin E (7-10 mg) or carotenoids (2-3 mg). Flavonoid intake depends upon the consumption of fruits, vegetables, and certain beverages, such as red wine, tea, and beer. The high consumption of tea and wine may be most influential on total flavonoid intake in certain groups of people.
The oxidation of low-density lipoprotein (LDL) has been recognized to play an important role in atherosclerosis. Immune system cells called macrophages recognize and engulf oxidized LDL, a process that leads to the formation of atherosclerotic plaques in the arterial wall. LDL oxidation can be induced by macrophages and can also be catalyzed by metal ions like copper. Several studies have shown that certain flavonoids can protect LDL from being oxidized by these two mechanisms.
Antioxidant flavonoids
(listed in order of decreasing potency)
Quercetin (a flavonol in vegetables, fruit skins, onions)
Xanthohumol (a prenylated chalcone in hops and beer)
Isoxanthohumol (a prenylated flavanone in hops and beer)
Genistein (an isoflavone in soy)
Pro-oxidant flavonoids
Chalconaringenin (a non-prenylated chalcone in citrus fruits)
Naringenin (a non-prenylated flavanone in citrus fruits)
The capacity of flavonoids to act as antioxidants depends upon their molecular structure. The position of hydroxyl groups and other features in the chemical structure of flavonoids are important for their antioxidant and free radical scavenging activities. Quercetin, the most abundant dietary flavonol, is a potent antioxidant because it has all the right structural features for free radical scavenging activity.
Recently, chalcone and flavanone flavonoids with prenyl or geranyl side chains have been identified in hops and beer by Dr. Fred Stevens and Dr. Max Deinzer at Oregon State University. Hops are used in beer for flavor. Xanthohumol (a chalcone) and isoxanthohumol and 6-prenylnaringenin (flavanones) are the major prenyl-flavonoids found in beer. Although the antioxidant activities of these compounds have not been studied, these flavonoids may be responsible for the antioxidant activity of lager beer, which is higher than that of green tea, red wine, or grape juice as reported earlier by Dr. Joe A. Vinson from the University of Scranton in Pennsylvania. Xanthohumol is found only in beer but in small concentrations.
To assess the antioxidant activity of the prenylated flavonoids, we-in collaboration with LPI researchers-evaluated the capacity of these flavonoids to inhibit the oxidation of LDL by copper. The antioxidant properties of the prenylflavonoids were compared to those of quercetin (a flavonol), genistein (the major isoflavone in soy), chalconaringenin (a non-prenylated chalcone), naringenin (a non-prenylated flavanone), and vitamin E. The possible interaction of xanthohumol, the major prenylchalcone in beer, with vitamin E to inhibit LDL oxidation induced by copper was also examined.
Our results showed that the prenylchalcones and prenylflavones are effective in preventing LDL oxidation initiated by copper and that the prenylchalcones generally have greater antioxidant activity than the prenylflavanones. Xanthohumol, the major prenylchalcone in hops and beer, is a more powerful antioxidant than vitamin E or genistein. However, xanthohumol was less potent than quercetin. The potency of xanthohumol as an antioxidant is markedly increased when combined with an equivalent amount of vitamin E.
As reported in the Journal of Agricultural and Food Chemistry, we also found that the prenyl group plays an important role in the antioxidant activity of certain flavonoids. A flavonoid chalcone (chalconaringenin) and a flavanone (naringenin) with no prenyl groups act as pro-oxidants, i.e. they promote rather than limit the oxidation of LDL by copper. However, adding a prenyl group to these flavonoid molecules counteracted their pro-oxidant activities.
Our work reveals that there are unique flavonoids in hops and beer that may be potentially useful in the preventionof human disease attributed to free radical damage. The observation that prenyl groups are important in conferring antioxidant activity to certain flavonoids may lead to the discovery or synthesis of novel prenylated flavonoids as preventive or therapeutic agents against human diseases associated with free radicals. Our encouraging results with xanthohumol suggest that this prenylchalcone should be further studied for its antioxidant action and protective effects against free radical damage in animals and humans. Preliminary studies have shown that xanthohumol is absorbed from the digestive tract in rats, and more studies are needed to evaluate the bioavailability of these interesting flavonoids in people.
Further studies are also needed to establish the safety of xanthohumol or other flavonoids for use as dietary supplements since high doses of these compounds may produce adverse effects in humans, according to recent findings by Dr. Martyn Smith, professor of toxicology, University of California at Berkeley.
For additional information on flavonoids, see the Linus Pauling Institute's Micronutrient Information Center.
Last updated November, 2000
--------------------------------------------------------------------------------
Honoring a Scientific Giant with Nutritional Research Toward Longer,
Better Lives Please send any comments, suggestions, or questions about The Linus Pauling Institute to lpi@oregonstate.edu
--------------------------------------------------------------------------------
Bombom
http://www.BikinDuit.com/?ref=retirerich
Sunday, April 20, 2008
Could Boosted Fruit Smoothies Really Help Weight-loss, Improve Memory And Prevent Infections?
This month, UK supermarkets will begin to sell a new range of fruit smoothies 'boosted' with ingredients that are said to assist weight-loss, protect the endothelium, relieve mental fatigue, improve recall, and prevent infections in elderly people and children. At £1.79 ($3.55) for 250ml they cost about the same or less than regular fruit smoothies and they have been specially formulated to meet the taste and texture requirements that emerged from extensive consumer research. But people who are induced to buy these drinks to remedy a health problem may first want to know if boosted smoothies are really likely to deliver what they suggest on the label and whether or not they are safe.
Claims for the healing powers of specific foods are often to be taken with a metaphorical pinch of salt. As a recent TV documentary highlighted, many claims that hit the headlines are based on scant evidence, often touted by a marketing board associated with the foodstuff. Contradictory studies cause confusion when excessive amounts of some products are later associated with harm, for example, most recently, consumption of more than 7 eggs per week.
The difference with the new boosted smoothie range is that the manufacturer, Nestlé, has a proven record of scientific credibility and runs the world's largest food and nutrition research centre, based in Lausanne, Switzerland. The company, which wants to be seen "not just as a trusted food company but as a respected nutrition and wellness company also", says it has carefully researched the safety, health and mental performance benefits of ingredients it is putting in these products and has evidence to support them.
So what is the difference between 'boosted' and ordinary smoothies? The basic content of both is a mixture of pureed fruit and juice, both high in vitamin C and anti-oxidants that have been linked to cardiovascular benefits. A single 250ml bottle counts as one of the recommended five-a-day fruit and veg intakes. But 'boosted' smoothies come with a difference that makes them effectively functional foods - ie, foods with added ingredients that give them health benefits beyond those of their natural nutrient content. These should not be confused with 'super' foods such as oily fish, oats, tomatoes, broccoli, watercress, blueberries and walnuts which have been linked to specific benefits in helping to prevent or control disease; nothing is added to super foods to provide their health benefits. Functional foods on the other hand have been supplemented with additive ingredients, traditionally vitamins and minerals, to prevent nutritional deficiency diseases. 'Boosted' fruit smoothies hope to offer greater health benefits with the addition of specific phytophenols, a probiotic and a catechin - an extract from green tea.
The first four boosted smoothies include an 'energy' boost, a 'mind' boost, an 'immunity' boost and a 'metabolism' boost. A 'heart' boost is also planned. 'Mango mania', the energy boost drink, contains in addition to fruit, 200mg Panax ginseng extract and 75mg guarana extract. 'Smashin Strawberry' the mind boost drink contains a higher, 500mg, amount of Panax ginseng along with 75mg of guarana. 'Berry Blitz' the immunity boost contains Lactobacillus paracasei ST11, a unique non-dairy probiotic strain, while 'Tropical Twist' the metabolism boost contains a green tea extract called epigallocatechin gallate (EGCg).
What's the evidence?
The smoothie range itself has not yet been subjected to randomised double-blind placebo-controlled clinical trials but the individual ingredients have been; several experts believe the evidence for them is sound.
Dr David Kennedy, Director of the Brain, Performance and Nutrition Research Centre at Northumbria University has conducted placebo-controlled trials involving single doses of Panax ginseng looking at effects on short-term memory, information retrieval (recall), attention, concentration and mood. "We found a single dose had a significant effect in eliciting a faster response to stimuli. Panax ginseng reduced mental fatigue, improved the speed of mental processing, and enhanced cognitive performance especially when carrying out complex tasks," he said. Results with Panax ginseng proved more effective than those of gingko biloba, another substance said to improve memory, in similar studies, he added.
Dr Kennedy has also conducted dose-ranging studies of guarana, an Amazonian plant used primarily as a stimulant. Although the plant contains some caffeine he found the 75mg dose, equivalent to a less-than-psycho-active caffeine dose, was most effective. Studies of both Panax ginseng and guarana improved attention, secondary memory (recall) and the speed of memory tasks, he reported. His findings confirm those of similar recently published studies.
Gary Williams, Professor of Functional Foods at Leeds University says the benefits of polyphenols derived from plants have been studied in around 200 human intervention studies. Most show an anti-inflammatory effect translating to a reduced risk of cardiovascular disease. Isoflavones have been shown to improve bone density and catechins to influence fat oxidation. "Polyphenols interact at a number of sites, such as the endothelium, lipoproteins and platelets, in a subtle way over a long period of time," he explained. "There are as yet no recommended daily intakes but to reach a toxic level would require ingesting extremely large quantities so dietary amounts are not a problem." He has a paper in press exploring how polyphenols may reduce the risk of chronic diseases and improve the chances of individuals achieving their maximum potential lifespan.
Studies of epigallocatechin gallate (EGCg).a polyphenol also known as Teavigo, unique to green tea, and included in the metabolism boost drink, have been reviewed by Professor Williamson. "Seventeen studies show it has effects on fat oxidation and energy metabolism, protecting tissue against oxidative stress and chronic disease," he noted. "With regard to weight management, it reduces visceral and abdominal fat by a small but significant amount." A placebo controlled study of human volunteers taking Teavigo for 12 weeks showed a 36 per cent difference in fat oxidation favouring Teavigo, he added. The substance subtly affects cell-signalling theoretically decreasing the risk of carcinogeness and CVD, he added.
Non-dairy probiotic boosts immunity
With regard to the immunity boost drink containing a probiotic, Nestlé's own senior immunologist Dr Jalil Benyacoub has reviewed the extensive evidence. "Probiotics prime the intestinal mucosal immune system, preventing the adherence of pathogens and providing a host of well-recognised benefits," he explained. "These are not just in maintaining gastro-intestinal health, preventing respiratory infections and allergies, but also in reducing inflammatory skin conditions." Nestle has a long interest in probiotics in connection with its research into the benefits of breast milk over formula in helping reduce infants' susceptibility to infections, he pointed out. The company has cultured bacteria for over 30 years and tested more than 3,500 for safety, efficacy and stability. "Lactobacillus paracasei ST11 met all the criteria for development in a liquid drink. It is very stable, has been studed in different populations and has no side effects," he explained. One study, investigating its role in managing non-rotavirus diarrhoea in children, has been rated by the EU as one of the best 25 interventional studies in a common public health problem. In elderly adults it has demonstrated ability to reduce their number of respiratory infections; and in hayfever sufferers it has been shown to significantly suppress nasal allergy symptoms and improve quality of life.
Functional foods may play an important role in the near future when individuals can increasingly expected to be assessed personally for their disease risks, says food chemist Professor Bruce German of University of California. "A personalised nutritional assessment and appropriate advice on tailoring diet and lifestyle to address risks may become a routine part of individual health care," he predicted. Directing patients to suitable tried and tested functional foods as part of a healthy diet to help minimise risks may help people achieve their maximal potential lifespan. Boosted smoothies, yoghurts that lower blood pressure, spreads that lower cholesterol and others are already here. Knowledge-rich consumers wanting to enhance athletic and cognitive performance and delay ageing will spur the development of more functional foods, he suggested. "But these will also have to taste good. It's no good launching functional foods if people have to hold their nose when they swallow them."
Written by - Olwen Glynn Owen
Olwen(at)macline.co.uk
Copyright: Medical News Today
http://www.medicalnewstoday.com/articles/104631.php
Claims for the healing powers of specific foods are often to be taken with a metaphorical pinch of salt. As a recent TV documentary highlighted, many claims that hit the headlines are based on scant evidence, often touted by a marketing board associated with the foodstuff. Contradictory studies cause confusion when excessive amounts of some products are later associated with harm, for example, most recently, consumption of more than 7 eggs per week.
The difference with the new boosted smoothie range is that the manufacturer, Nestlé, has a proven record of scientific credibility and runs the world's largest food and nutrition research centre, based in Lausanne, Switzerland. The company, which wants to be seen "not just as a trusted food company but as a respected nutrition and wellness company also", says it has carefully researched the safety, health and mental performance benefits of ingredients it is putting in these products and has evidence to support them.
So what is the difference between 'boosted' and ordinary smoothies? The basic content of both is a mixture of pureed fruit and juice, both high in vitamin C and anti-oxidants that have been linked to cardiovascular benefits. A single 250ml bottle counts as one of the recommended five-a-day fruit and veg intakes. But 'boosted' smoothies come with a difference that makes them effectively functional foods - ie, foods with added ingredients that give them health benefits beyond those of their natural nutrient content. These should not be confused with 'super' foods such as oily fish, oats, tomatoes, broccoli, watercress, blueberries and walnuts which have been linked to specific benefits in helping to prevent or control disease; nothing is added to super foods to provide their health benefits. Functional foods on the other hand have been supplemented with additive ingredients, traditionally vitamins and minerals, to prevent nutritional deficiency diseases. 'Boosted' fruit smoothies hope to offer greater health benefits with the addition of specific phytophenols, a probiotic and a catechin - an extract from green tea.
The first four boosted smoothies include an 'energy' boost, a 'mind' boost, an 'immunity' boost and a 'metabolism' boost. A 'heart' boost is also planned. 'Mango mania', the energy boost drink, contains in addition to fruit, 200mg Panax ginseng extract and 75mg guarana extract. 'Smashin Strawberry' the mind boost drink contains a higher, 500mg, amount of Panax ginseng along with 75mg of guarana. 'Berry Blitz' the immunity boost contains Lactobacillus paracasei ST11, a unique non-dairy probiotic strain, while 'Tropical Twist' the metabolism boost contains a green tea extract called epigallocatechin gallate (EGCg).
What's the evidence?
The smoothie range itself has not yet been subjected to randomised double-blind placebo-controlled clinical trials but the individual ingredients have been; several experts believe the evidence for them is sound.
Dr David Kennedy, Director of the Brain, Performance and Nutrition Research Centre at Northumbria University has conducted placebo-controlled trials involving single doses of Panax ginseng looking at effects on short-term memory, information retrieval (recall), attention, concentration and mood. "We found a single dose had a significant effect in eliciting a faster response to stimuli. Panax ginseng reduced mental fatigue, improved the speed of mental processing, and enhanced cognitive performance especially when carrying out complex tasks," he said. Results with Panax ginseng proved more effective than those of gingko biloba, another substance said to improve memory, in similar studies, he added.
Dr Kennedy has also conducted dose-ranging studies of guarana, an Amazonian plant used primarily as a stimulant. Although the plant contains some caffeine he found the 75mg dose, equivalent to a less-than-psycho-active caffeine dose, was most effective. Studies of both Panax ginseng and guarana improved attention, secondary memory (recall) and the speed of memory tasks, he reported. His findings confirm those of similar recently published studies.
Gary Williams, Professor of Functional Foods at Leeds University says the benefits of polyphenols derived from plants have been studied in around 200 human intervention studies. Most show an anti-inflammatory effect translating to a reduced risk of cardiovascular disease. Isoflavones have been shown to improve bone density and catechins to influence fat oxidation. "Polyphenols interact at a number of sites, such as the endothelium, lipoproteins and platelets, in a subtle way over a long period of time," he explained. "There are as yet no recommended daily intakes but to reach a toxic level would require ingesting extremely large quantities so dietary amounts are not a problem." He has a paper in press exploring how polyphenols may reduce the risk of chronic diseases and improve the chances of individuals achieving their maximum potential lifespan.
Studies of epigallocatechin gallate (EGCg).a polyphenol also known as Teavigo, unique to green tea, and included in the metabolism boost drink, have been reviewed by Professor Williamson. "Seventeen studies show it has effects on fat oxidation and energy metabolism, protecting tissue against oxidative stress and chronic disease," he noted. "With regard to weight management, it reduces visceral and abdominal fat by a small but significant amount." A placebo controlled study of human volunteers taking Teavigo for 12 weeks showed a 36 per cent difference in fat oxidation favouring Teavigo, he added. The substance subtly affects cell-signalling theoretically decreasing the risk of carcinogeness and CVD, he added.
Non-dairy probiotic boosts immunity
With regard to the immunity boost drink containing a probiotic, Nestlé's own senior immunologist Dr Jalil Benyacoub has reviewed the extensive evidence. "Probiotics prime the intestinal mucosal immune system, preventing the adherence of pathogens and providing a host of well-recognised benefits," he explained. "These are not just in maintaining gastro-intestinal health, preventing respiratory infections and allergies, but also in reducing inflammatory skin conditions." Nestle has a long interest in probiotics in connection with its research into the benefits of breast milk over formula in helping reduce infants' susceptibility to infections, he pointed out. The company has cultured bacteria for over 30 years and tested more than 3,500 for safety, efficacy and stability. "Lactobacillus paracasei ST11 met all the criteria for development in a liquid drink. It is very stable, has been studed in different populations and has no side effects," he explained. One study, investigating its role in managing non-rotavirus diarrhoea in children, has been rated by the EU as one of the best 25 interventional studies in a common public health problem. In elderly adults it has demonstrated ability to reduce their number of respiratory infections; and in hayfever sufferers it has been shown to significantly suppress nasal allergy symptoms and improve quality of life.
Functional foods may play an important role in the near future when individuals can increasingly expected to be assessed personally for their disease risks, says food chemist Professor Bruce German of University of California. "A personalised nutritional assessment and appropriate advice on tailoring diet and lifestyle to address risks may become a routine part of individual health care," he predicted. Directing patients to suitable tried and tested functional foods as part of a healthy diet to help minimise risks may help people achieve their maximal potential lifespan. Boosted smoothies, yoghurts that lower blood pressure, spreads that lower cholesterol and others are already here. Knowledge-rich consumers wanting to enhance athletic and cognitive performance and delay ageing will spur the development of more functional foods, he suggested. "But these will also have to taste good. It's no good launching functional foods if people have to hold their nose when they swallow them."
Written by - Olwen Glynn Owen
Olwen(at)macline.co.uk
Copyright: Medical News Today
http://www.medicalnewstoday.com/articles/104631.php
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