Lifting weights makes your nervous system stronger, too

University College London, June 30, 2020

Gym-goers may get frustrated when they don’t see results from weightlifting right away, but their efforts are not in vain: the first few weeks of training strengthen the nervous system, not muscles. New research published in JNeurosci reveals how.

The brain orchestrates movement via two major neural highways descending to the spinal cord: the corticospinal tract (CST) and reticulospinal tract (RST). The CST is thought to be the dominant pathway, with the RST controlling posture. However, the CST does not change during strength training, so increased strength must stem from the more primitive RST.

Glover and Baker trained monkeys to pull a weighted handle using one arm, with the weight gradually increasing over twelve weeks. Each day, the scientists stimulated the motor cortex and the two motor tracts, measuring the resulting electrical activity in the arm muscles. Over the course of the training regimen, the electrical response from stimulating the cortex and RST increased — a sign of strengthened signaling. After three more months of strength training, stimulating the RST elicited a greater response in the side of the spinal cord connected to the trained arm. Outputs from the reticulospinal tract become more powerful during weight training and could be the driving force behind increases in strength.

Trial finds association between garlic supplementation, decrease in rheumatoid arthritis symptoms

Isfahan University of Medical Sciences (Iran), June 16, 2020

Results from a clinical trial reported on June 1, 2020 in Phytotherapy Research revealed improvements in pain, inflammation, tender joint count, disease activity score and fatigue among rheumatoid arthritis patients compared to patients who received a placebo.

Rheumatoid arthritis is an autoimmune disease characterized by joint inflammation and deformity, as well as other symptoms, that affects up to 2% of the population.

In their introductory remarks, Seyedeh Parisa Moosavian of Isfahan University of Medical Sciences and colleagues note that garlic is rich in bioactive compounds that include allicin and diallyl sulfide, which have been found in several studies to have anti-inflammatory effects. Other studies have reported pain-relieving and anti-fatigue benefits in association with garlic intake. Furthermore, garlic may help protect against joint cartilage destruction.

The current trial included 70 women with active rheumatoid arthritis who received 500 milligram garlic powder tablets twice per day (equivalent to 2.5 grams fresh garlic) or a placebo for eight weeks. At the beginning and end of the study, clinical symptoms and fatigue were assessed and biomarkers of inflammation, including erythrocyte sedimentation rate (ESR) levels, serum C-reactive protein (CRP) and serum tumor necrosis factor-alpha (TNF-a), were measured.

At the trial’s conclusion, serum CRP and TNF-a were significantly reduced among participants who received garlic in comparison with the placebo group, indicating decreased inflammation. Pain intensity, tender joint count, fatigue and disease activity scores all improved in association with treatment compared to the placebo.

“To the best of our knowledge, this study is the first investigation that was designed to evaluate the effect of garlic supplementation on inflammatory biomarkers, fatigue and clinical symptoms in patients with RA,” the authors announced. “Garlic supplementation, by improving inflammatory mediators and clinical symptoms, can be considered as a potential adjunct treatment in patients with RA. However, further studies with larger duration are needed.”

Researchers suggest healthy diet could reduce risk of severe respiratory viral infection

University of Limerick (Ireland), June 30, 2020

A group of researchers at University of Limerick have established a clear connection between a healthy diet and fighting inflammation linked to COVID-19.

In a wide-ranging review, the UL academics evaluated evidence that suggests that the nutritional status and the role of diet and lifestyle is important in the outcomes of COVID-19 patients.

The article COVID-19: The Inflammation Link and the Role of Nutrition in Potential Mitigation has been published in the journal Nutrients.

It was written by Ioannis Zabetakis and Alexandros Tsoupras of UL’s Department of Biological Sciences and Health Research Institute (HRI) at UL, Catherine Norton of UL’s Department of Physical Education and Sport Sciences and HRI and Ronan Lordan of the Institute for Translational Medicine and Therapeutics, Perelman School of Medicine, University of Pennsylvania, Philadelphia who was awarded his PhD at UL.

Some of the key findings in the study conclude that:

* COVID-19 and non-communicable diseases (NCDs) are linked via inflammation

* Underlying conditions in COVID-19 related deaths are inflammation-induced

* A balanced diet can ameliorate chronic inflammation in NCDs, which may also reduce the risk of severe infection

* A balanced and healthy diet that provides adequate intake of essential nutrients will prevent nutrient deficiencies, reduce inflammation, and may reduce the severity of patient outcomes

* Despite the high number of unknowns in relation to COVID-19, the best strategies to prevent infection are to follow public health guidelines and to maintain a healthy diet and lifestyle

“While inflammation is a natural and necessary protective phenomenon in the body, COVID-19 however does cause severe acute inflammation that leads to what is termed a ‘cytokine storm’,” explained Dr Ioannis Zabetakis, head of biological sciences and a lecturer in food lipids at UL.

“During the cytokine storm, the immune system reacts to the virus, whereby a flood of immune-related chemicals are formed causing uncontrolled inflammation. There are several significant risk factors for severe COVID-19 infection. These include the presence of poor nutritional status and pre-existing non-communicable diseases (NCDs) such as diabetes mellitus, chronic lung diseases, cardiovascular diseases (CVD), obesity, and various other diseases that render the patient immunocompromised.

“These diseases are characterized by systemic inflammation, which is different from acute inflammation as there is no cytokine storm but the inflammation can pre-exist for years and precede the clinical symptoms of the disease. Systemic inflammation is a common feature of these NCDs, which seems to affect patient outcomes against COVID-19.”

He explained further: “In this review, we discuss some of the anti-inflammatory therapies that are currently under investigation intended to dampen the cytokine storm of severe COVID-19 infections. Furthermore, we evaluate the evidence suggesting that the nutritional status and the role of diet and lifestyle is important in the outcomes of COVID-19 patients.

“Currently there is no proven treatment or mitigation strategy to cure or prevent COVID-19 infections. However, a healthy diet (such as the Mediterranean diet with high intakes of fruit, vegetables, fish providing nutrients such as vitamins and minerals) could be a mitigation strategy to inhibit systemic inflammation and support immune function amid the COVID-19 pandemic,” he added.

The review also looks at other “vulnerability parameters” including anorexia and lack of sleep.

Male pattern hair loss linked to decreased levels of vitamin D

Lady Hardinge Medical College (India), June 26 2020.

An article that appeared on June 9, 2020 in the International Journal of Dermatology reported the finding of association between deficient vitamin D levels and greater severity of androgenetic alopecia (otherwise known as male pattern hair loss) in young men.

Researchers at Lady Hardinge Medical College in New Delhi conducted a case-control study that age-matched 50 men with premature androgenetic alopecia with 50 healthy control subjects who did not have the condition. Participants were limited to those who were 30 years of age or younger. The rate of progression of the participants’ hair loss, alopecia grade and other factors were determined, and blood samples were analyzed for levels of serum 25-hydroxyvitamin D.

Vitamin D levels were significantly lower among men with androgenetic alopecia in comparison with the control participants. Eighty-six percent of the men with alopecia were deficient in the vitamin (with levels lower than 12 ng/mL) compared to 14% of the healthy controls. Vitamin D levels were not found to be related to how much sun exposure the men received.

Men who were deficient in vitamin D had more severe hair loss than nondeficient men. Authors Sarita Sanke, MD, and colleagues remarked that investigations involving other types of hair loss also revealed an association with vitamin D deficiency and that downregulation of vitamin D receptors has been observed in a type of hair loss known as alopecia areata.

“To the best of our knowledge, ours is the first study comparing serum vitamin D levels among males with androgenetic alopecia and healthy controls,” they wrote. “Our study showed a significant correlation between serum vitamin D levels and the severity of androgenetic alopecia. This is an important finding which may help in further understanding the pathogenesis of premature androgenetic alopecia.”

What makes arteries age? Study explores new link to gut bacteria, diet

University of Colorado, June 30, 2020

A compound produced in the gut when we eat red meat damages our arteries and may play a key role in boosting risk of heart disease as we get older, according to new University of Colorado Boulder research.

The study, published this month in the American Heart Association journal Hypertension, also suggests that people may be able to prevent or even reverse such age-related decline via dietary changes and targeted therapies, like novel nutritional supplements.

“Our work shows for the first time that not only is this compound directly impairing artery function, it may also help explain the damage to the cardiovascular system that naturally occurs with age,” said first author Vienna Brunt, a postdoctoral researcher in the Department of Integrative Physiology.

Eat a slab of steak or a plate of scrambled eggs, and your resident gut bacteria get to work immediately to break it down. As they metabolize the amino acids L-carnitine and choline, they churn out a metabolic byproduct called trimethylamine, which the liver converts to trimethylamine-N-Oxide (TMAO) and sends coursing through your bloodstream.

Previous studies have shown that people with higher blood levels of TMAO are more than twice as likely to have a heart attack or stroke and tend to die earlier.

But to date, scientists haven’t completely understood why.

Drawing on animal and human experiments, Brunt and her team set out to answer three questions: Does TMAO somehow damage our vascular system? If so, how? And could it be one reason why cardiovascular health gets worse—even among people who exercise and don’t smoke—as we get older?

The researchers measured the blood and arterial health of 101 older adults and 22 young adults and found that TMAO levels significantly rise with age. (This falls in line with a previous study in mice, showing the gut microbiome—or your collection of intestinal bacteria—changes with age, breeding more bacteria that help produce TMAO).

Adults with higher blood levels of TMAO had significantly worse artery function, the new study found, and showed greater signs of oxidative stress, or tissue damage, in the lining of their blood vessels.

When the researchers fed TMAO directly to young mice, their blood vessels swiftly aged.

“Just putting it in their diet made them look like old mice,” said Brunt. She noted that 12-month-old mice (the equivalent of humans about 35 years old) looked more like 27-month-old mice (age 80 in people) after eating TMAO for several months.

A link to cognitive decline?

Preliminary data also show that mice with higher levels of TMAO exhibit decreases in learning and memory, suggesting the compound could also play a role in age-related cognitive decline.

On the flip side, old mice that ate a compound called dimethyl butanol, (found in trace amounts in olive oil, vinegar and red wine) saw their vascular dysfunction reverse. Scientists believe that this compound prevents the production of TMAO.

Brunt notes that everyone—even a young vegan—produces some TMAO. But over time, eating a lot of animal products may take a toll.

“The more red meat you eat, the more you are feeding those bacteria that produce it,” she said.

Senior author Doug Seals, director of the Integrative Physiology of Aging Laboratory, said the study is an important breakthrough because it sheds light on why our arteries erode with age, even in the healthiest people.

“Aging is the single greatest risk factor for cardiovascular disease, primarily as a result of oxidative stress to our arteries,” said Seals. “But what causes oxidative stress to develop in our arteries as we age? That has been the big unkown. This study identifies what could be a very important driver.”

The research team is now further exploring compounds that might block production of TMAO to prevent age-related vascular decline.

For now, consider skipping the steak and grilling up some tofu instead, as a plant-based diet can reduce levels of TMAO too.

Chili pepper, a traditional remedy for rheumatoid arthritis

Odessa National Medical University (Ukraine), June 30, 2020

In a recent study, researchers at Odessa National Medical University in Ukraine evaluated the effectiveness of Capsicum annuum (chili pepper) alcohol extract as a natural treatment for rheumatoid arthritis. This functional food and widely used spice has long been used in southern Ukraine as a natural remedy for a variety of diseases, including rheumatoid arthritis.

The researchers reported their findings in an article published in The Journal of Phytopharmacology.

Chili peppers: medical spice and anti-rheumatic remedy

To determine how effective chili peppers are against rheumatoid arthritis, the researchers used a rat model for their in vivo experiment. They induced inflammation in young male rats using an antigen solution emulsified in mineral oil called Freund’s complete adjuvant.

The researchers then assessed the effectiveness of chili pepper alcohol extracts by measuring changes in morphological parameters of inflammation, differential white blood cell count, serum concentration of alpha-1-acid glycoprotein (AGP) and acetylcholinesterase (AChE) activity.

AGP, also known as orosomucoid, is a major acute phase protein whose blood levels increase during systemic tissue injury, inflammation or infection. AChE, meanwhile, is the primary enzyme responsible for breaking down the neurotransmitter acetylcholine into choline and acetate. An increase in serum AChE is often observed following the induction of the inflammatory process. This inhibits the anti-inflammatory effects of non-neuronal acetylcholine.

Using ibuprofen as a reference drug, the researchers found that the alcohol extract from chili pepper reduced the severity of non-specific inflammation in the rat model of rheumatoid arthritis. The extract also decreased edema by 50 to 60 percent, along with the number of young, immature white blood cells and the concentrations of AGP and AChE in the blood of the animals.

Additionally, the chili pepper alcohol extract prevented the development of autoimmune inflammation.

Based on these findings, the researchers concluded that chili pepper is an effective natural medicine for rheumatoid arthritis.

The gut shields the liver from fructose-induced damage

New study shows how excessive consumption of fructose, whether via food or beverage, overwhelms gut defenses and results in development of fatty liver

University of Pennsylvania, June 29, 2020

After one consumes food or a beverage containing fructose, the gastrointestinal system, or gut, helps to shield the liver from damage by breaking down the sugar before it reaches the liver, according to a new multi-center study led by researchers in the Perelman School of Medicine at the University of Pennsylvania. However, the consumption of too much fructose–particularly in a short period of time–can overwhelm the gut, causing fructose to “spill over” into the liver, where it wreaks havoc and causes fatty liver, researchers discovered.

The findings, in mice, help to unravel longstanding questions about how the body metabolizes fructose–a form of sugar often found in fruits, vegetables, and honey, as well as most processed foods in the form of high fructose corn syrup. Consumption of fructose has increased 100-fold over the last century, even as studies have shown that excessive consumption, particularly sweet drinks, are linked to non-alcoholic fatty liver disease, obesity and diabetes. The findings were published in Nature Metabolism.

“What we discovered and show here is that, after you eat or drink fructose, the gut actually consumes the fructose first–helping to protect the liver from fructose-induced damage,” said the study’s corresponding author Zoltan Arany, MD, PhD, a professor of Cardiovascular Medicine at Penn. “Importantly, we also show that consuming the food or beverage slowly over a long meal, rather than in one gulp, can mitigate the adverse consequences.”

Studies have shown that the excessive consumption of fructose can be toxic to the liver. When large quantities of fructose reach the liver, the liver uses excess fructose to create fat, a process called lipogenesis. Eventually, people who consume too much fructose can develop nonalcoholic fatty liver disease, a condition in which too much fat is stored in the liver cells.

Until now, it hasn’t been clear whether the gut’s role in processing the fructose prevents or contributes to fructose-induced lipogenesis and the development of liver diseases. For this study, the team of researchers, including Princeton University’s Joshua Rabinowitz, MD, PhD, studied a key enzyme, called ketohexokinase, that controls how fast fructose is consumed. They showed, by genetically engineering mice, that lowering the levels of this enzyme in the gut led to fatty livers in the mice. Conversely, the team showed that increasing the level of ketohexokinase in the gut protected from fatty liver. Thus, the researchers found the breakdown of fructose in the gut mitigates the development of extra fat in liver cells in mice. They discovered that the rate at which the intestine can clear fructose determines the rate at which fructose can be safely ingested.

In addition, the team showed the same amount of fructose is more likely to result in the development of fatty liver when its consumed via a beverage versus food. Similarly, one faces an increased likelihood of developing fatty liver when consuming fructose in a single setting compared to several doses spread over 45 minutes.

“Collectively, our findings show fructose induces lipogenesis when the intake rate exceeds the gut’s capacity to process fructose and protect the liver,” Arany said. “In the modern context of excessive availability and consumption of processed foods, it is easy to see how the resulting fructose spillover would drive metabolic syndrome.”

Ohio State study finds exercise increases benefits of breast milk for babies

Ohio State University, June 29, 2020

COLUMBUS, Ohio – A new study led by researchers at The Ohio State University Wexner Medical Center and College of Medicine finds even moderate exercise during pregnancy increases a compound in breast milk that reduces a baby’s lifelong risks of serious health issues such as diabetes, obesity and heart disease.

Findings from the study published online today in the journal Nature Metabolism.

“We’ve done studies in the past that have shown that maternal exercise improves the health of offspring, but in this study, we wanted to begin to answer the question of why,” said Kristin Stanford, a researcher at The Ohio State Wexner Medical Center’s Diabetes and Metabolism Research Center and lead author of the study. “Because there is evidence that breast milk plays a major role, we wanted to isolate the effects of breast milk on offspring health.”

To do that, Stanford and her team – including researchers at the University of California, San Diego, Arkansas Children’s Nutrition Center, and the Joslin Diabetes Center – studied mice born from sedentary mothers and fed them milk from mothers who were active throughout pregnancy. They found that the health benefits from fit moms transferred to the pups, proving that they were, in fact, passed through breast milk and not simply inherited genetic traits.

Researchers also followed about 150 pregnant and postpartum women using activity trackers and found that those who had more steps per day had an increased amount of a compound known as 3SL in their breast milk, which they believe is responsible for these health benefits.

“The increase in 3SL were not necessarily related to exercise intensity, so even moderate exercise like a daily walk is enough to reap the benefits,” said Stanford, an associate professor of physiology and cell biology at Ohio State’s Dorothy M. Davis Heart and Lung Research Institute. “Exercise is also great for your overall health during and after pregnancy, so anything you can do to get moving is going to benefit both you and your baby.”

Because many women are unable to breastfeed or experience complications that require bed rest, researchers are examining if they can isolate this beneficial compound found in the breast milk of active moms and add it to infant formula.

“This human milk oligosaccharide had a significant impact on offspring healthy. Being able to add this into formula could provide benefits for babies when women aren’t able to breastfeed,” Stanford said.

Elevated homocysteine associated with inflammation, bone resorption, vitamin B12 and folate deficiency in postmenopausal women with decreased bone mineral density

University of L’Aquila (Italy), June 29, 2020

According to news reporting originating from L’Aquila, Italy, by NewsRx correspondents, research stated, “Osteoporosis is an age-related bone disease, affecting mainly postmenopausal women, characterized by decreased bone mineral density (BMD) and consequent risk of fractures.”

Our news reporters obtained a quote from the research from University of L’Aquila: “Homocysteine (Hcy), a sulfur-aminoacid whose serum level is regulated by methylenetrahydrofolate reductase (MTHFR) activity and vitamin B12 and folate as cofactors, is a risk factor for inflammatory diseases. Literature data concerning the link between Hcy and osteoporosis are still debated. The aim of our study was to assess the relationship among Hcy and BMD, inflammation, vitamin status and bone turnover in postmenopausal osteoporosis. In 252 postmenopausal women, BMD was measured by dual-energy X-ray absorptiometry (DXA). In addition to serum Hcy, erythrocyte sedimentation rate (ESR), C-reactive protein (CRP) and bone turnover markers (bone alkaline phosphatase-BAP, osteocalcin-OC, C-terminal telopeptide of type I collagen (CTX), vitamin deficiencies and MTHFR-C677T polymorphism were evaluated. Hcy, inflammation, bone resorption markers and prevalence of C677T polymorphism were higher, whereas vitamin D, B12, folate, and bone formation markers were lower in women with decreased BMD compared to those with normal BMD.”

According to the news editors, the research concluded: “Our results suggest a significant association between Hcy, BMD and inflammation in postmenopausal osteoporosis. The regulation of Hcy overproduction and the modulation of the inflammatory substrate could represent additional therapeutic approaches for osteoporosis prevention.”

Antioxidant cocktail key to preventing Alzheimer’s

University of Western Australia, June 29, 2020

Research from The University of Western Australia has found a diet rich in nutrients and antioxidants may prevent or even reverse the effects of Alzheimer’s disease.

The study, published in Open Biology, found taking a combination of antioxidants at increasing doses was more beneficial at preventing the debilitating disease than any other treatment currently available.

Chronic degenerative diseases such as Alzheimer’s are attributed to more than 70 percent of deaths globally and oxidative stress, chronic metabolic acidosis and free radicals in the body play a key role in the aging process.

The results showed that antioxidants react with free radicals in the body to render them harmless.

Dr. Gerald Veurink carried out the research while working at UWA’s Medical School and examined a range of antioxidants to discover which ones were most effective at protecting the neurons in the body’s nervous system.

He found complex phenolic carotenoid, as well as antioxidants such as vitamin C and vitamin E in high concentrations, were most effective at reducing the risk of Alzheimer’s disease.

Dr. Veurink said while a nutrient-rich diet helped stabilize the pH levels in the body that caused oxidative stress, the simultaneous supplementation of an antioxidant combination cocktail was most effective at preventing and managing chronic disease.

“The combination of antioxidants at sufficiently high, personalized doses and a nutrient-rich, low-carbohydrate diet appears to have the biggest impact on patients suffering with Alzheimer’s,” Dr. Veurink said.

He also found a combination of antioxidants rather than a single antioxidant helped combat oxidative stress.

Dr. Veurink said a holistic approach to healthcare that optimized individual dietary needs was needed to delay and prevent these chronic diseases.

Highly acidic foods can increase breast cancer recurrence and mortality among past smokers

San Diego State University, June 27, 2020

Fresh and processed meats, cheese, eggs, sugary food, soft drinks, and grains are acid-producing foods. For cancer survivors who have a reduced capacity to process such foods that produce sulfuric, phosphoric, or organic acids, it can increase their mortality risk trifold if they also smoked in the past, a new study found.

Public health researchers at San Diego State University analyzed the diet patterns of nearly 3,000 women who had either smoked in the past or had never smoked, but have had breast cancer. Their findings could have implications for the dietary guidelines for cancer survivors.

“Higher acid producing foods can lead to higher mortality from all causes, not just from cancer,” said Tianying Wu, an associate professor of epidemiology, whose research at the School of Public Health focuses on nutrition and aging related outcomes among cancer survivors. “Some breast cancer survivors had highly acidic diets, but if they were past smokers with a long history of high intensity smoking, their risk was three times higher than those who never smoked.”

Smoking increased the risk for all cancer mortality, including breast cancer. In addition, women who had smoked before and continued to eat acidic foods also had a higher incidence of breast cancer recurrence.

“Meat and cheese can be the main culprits, as they have a lot of protein. Vegetables are alkaline producing,” Wu said. “While some fruits have high acidic content, once ingested, they convert to alkaline. A diet balanced between acidic- and alkaline-producing foods is best.”

Wu is first and corresponding author of the study, published in the Journal of Clinical Medicine in June. She designed and conducted an ancillary study by leveraging data collected from a large cohort, the Women’s Healthy Eating and Living study undertaken by John Pierce, professor emeritus of cancer research with the department of family medicine and public health at the University of California San Diego.

The women were followed for an average of 7.3 years, and given periodic dietary assessments.

Cancer survivors who also smoked in the past will have a reduced capacity to process acidic foods and to excrete excess acid because they have impaired renal and lung functions essential to excrete acids, Wu said.

Current dietary guidelines do not consider the impact of acid producing diets on increased risk for breast cancer mortality, Wu explained. More importantly, they do not consider the differing susceptibilities to acid-producing diets between past smokers and people who never smoked, among breast cancer survivors.

Past smokers account for 35-40% of breast cancer survivors, hence, it is important to have specific guidelines for past smokers, Wu emphasized. Diets are definitely not one size fits all. Individualized nutrition is one of the emphasis of 2020-2030 strategic plans for the National Institutes of Health’s nutrition research.

“When comparing plant-based to animal-based diets, it’s quite complex. Both can produce acid, but plant-based foods tend to have more minerals which can balance the acids,” Wu said. “Protein is important for human health, but we just need to pay attention to the ratio of acidic versus alkaline foods that we eat daily.”

Broccoli sprout extract may protect against oral cancer recurrence

University of Pittsburgh Cancer institute, June 23, 2020

Potent doses of broccoli sprout extract activate a “detoxification” gene and may help prevent cancer recurrence in survivors of head and neck cancer, according to a trial by the University of Pittsburgh Cancer Institute, partner with UPMC CancerCenter, confirming preliminary results presented last year at the American Association for Cancer Research Annual Meeting.

It is the first study demonstrating that the extract protects against oral cancer, with the results of human, animal and laboratory tests reported today in the journal Cancer Prevention Research. This research is funded through Pitt’s Specialized Program of Research Excellence grant in head and neck cancer from the National Cancer Institute.

“With head and neck cancer, we often clear patients of cancer only to see it come back with deadly consequences a few years later,” said lead author Julie Bauman, M.D., M.P.H., co-director of the UPMC Head and Neck Cancer Center of Excellence. “Unfortunately, previous efforts to develop a preventative drug to reduce this risk have been inefficient, intolerable in patients and expensive. That led us to ‘green chemoprevention’–the cost-effective development of treatments based upon whole plants or their extracts.”

Cruciferous vegetables, such as broccoli, cabbage and garden cress, have a high concentration of the naturally occurring molecular compound sulforaphane, which previously has been shown to protect people against environmental carcinogens.

Dr. Bauman and her colleagues treated human head and neck cancer cells in the laboratory with varying doses of sulforaphane and a control, and compared them to normal, healthy cells that line the throat and mouth. The sulforaphane induced both types of cells to increase their levels of a protein that turns on genes that promote detoxification of carcinogens, like those found in cigarettes, and protect cells from cancer.

In a small preclinical trial, 10 healthy volunteers drank or swished fruit juice mixed with broccoli sprout extract for several days. The volunteers had no significant problems tolerating the extract and the lining of their mouths showed that the same protective genetic pathway activated in the laboratory cell tests was activated in their mouths, meaning that the sulforaphane was absorbed and directed to at-risk tissue.

Dr. Bauman also collaborated with senior author Daniel E. Johnson, Ph.D., professor of medicine at Pitt and a senior scientist in the UPCI Head and Neck Cancer Program, to see how the extract performed in mice predisposed to head and neck cancer. The mice who received the sulforaphane developed far fewer tumors than their counterparts who did not receive the extract.

The results of the mouse, human and lab studies have been so successful that Dr. Bauman has started a larger clinical trial in volunteers previously cured of head and neck cancer. These participants are taking capsules containing broccoli seed powder, which is more convenient to take regularly than the extract mixed with juice.

“Head and neck cancers account for approximately 3 percent of all cancers in the U.S., but that burden is far greater in many developing countries,” said Dr. Bauman. “A preventative drug created from whole plants or their extracts may ease the costs of production and distribution, and ultimately have a huge positive impact on mortality and quality of life in people around the world.”

Declining eyesight improved by looking at deep red light

University College London, June 29, 2020

Staring at a deep red light for three minutes a day can significantly improve declining eyesight, finds a new UCL-led study, the first of its kind in humans.

Scientists believe the discovery, published in the Journals of Gerontology, could signal the dawn of new affordable home-based eye therapies, helping the millions of people globally with naturally declining vision.

In the UK there are currently around 12 million people aged over 65: in 50 years this will increase to around 20 million and all will have some degree of visual decline because of retinal aging.

Lead author, Professor Glen Jeffery (UCL Institute of Ophthalmology) said: “As you age your visual system declines significantly, particularly once over 40.

“Your retinal sensitivity and your color vision are both gradually undermined, and with an aging population, this is an increasingly important issue.

“To try to stem or reverse this decline, we sought to reboot the retina’s aging cells with short bursts of longwave light.”

In humans around 40 years-old, cells in the eye’s retina begin to age, and the pace of this aging is caused, in part, when the cell’s mitochondria, whose role is to produce energy (known as ATP) and boost cell function, also start to decline.

Mitochondrial density is greatest in the retina’s photoreceptor cells, which have high energy demands. As a result, the retina ages faster than other organs, with a 70% ATP reduction over life, causing a significant decline in photoreceptor function as they lack the energy to perform their normal role.

Researchers built on their previous findings in mice, bumblebees and fruit flies, which all found significant improvements in the function of the retina’s photoreceptors when their eyes were exposed to 670 nanometre (long wavelength) deep red light.

“Mitochondria have specific light absorbance characteristics influencing their performance: longer wavelengths spanning 650 to 1000nm are absorbed and improve mitochondrial performance to increase energy production,” said Professor Jeffery.

The retina’s photoreceptor population is formed of cones, which mediate color vision and rods, which provide peripheral vision and adapt vision in low/dim light.

For the study, 24 people (12 male, 12 female), aged between 28 and 72, who had no ocular disease, were recruited. All participants’ eyes were tested for the sensitivity of their rods and cones at the start of the study. Rod sensitivity was measured in dark adapted eyes (with pupils dilated) by asking participants to detect dim light signals in the dark, and cone function was tested by subjects identifying colored letters that had very low contrast and appeared increasingly blurred, a process called color contrast.

All participants were then given a small LED torch to take home and were asked to look into* its deep red 670nm light beam for three minutes a day for two weeks. They were then re-tested for their rod and cone sensitivity

Results

Researchers found the 670nm light had no impact in younger individuals, but in those around 40 years and over, significant improvements were obtained.

Cone color contrast sensitivity (the ability to detect colors) improved by up to 20% in some people aged around 40 and over. Improvements were more significant in the blue part of the color spectrum that is more vulnerable in aging.

Rod sensitivity (the ability to see in low light) also improved significantly in those aged around 40 and over, though less than color contrast.

Professor Jeffery said: “Our study shows that it is possible to significantly improve vision that has declined in aged individuals using simple brief exposures to light wavelengths that recharge the energy system that has declined in the retina cells, rather like re-charging a battery.

“The technology is simple and very safe, using a deep red light of a specific wavelength, that is absorbed by mitochondria in the retina that supply energy for cellular function.

“Our devices cost about £12 to make, so the technology is highly accessible to members of the public.”

Curb the symptoms of non-alcoholic fatty liver disease by adopting a Mediterranean diet

Harvard Medical School, June 26, 2020

Multiple studies have found that eating more fish and plant-based foods like fruits, vegetables and whole grains — typical components of the Mediterranean diet — contribute to good health even in old age. According to Harvard Medical School researchers, people who stick to a Mediterranean diet have a 46 percent higher chance of healthy aging than those who don’t. This means that they’re likely to live past the age of 70 without developing serious diseases or any major limitations in physical function and mental health.

Earlier studies have also shown that following the Mediterranean diet is an effective way of preventing heart attack, stroke and premature death. But scientists are now adding more to this eating pattern’s list of health benefits. In a recent study, Greek researchers reported that the Mediterranean diet has a positive impact on the clinical, biochemical and inflammatory profile of people with non-alcoholic fatty liver disease (NAFLD), making it a suitable dietary intervention for the treatment of simple liver steatosis.

The findings of this study were published in the Journal of Medicinal Food.

Mediterranean diet helps reduce biomarkers of NAFLD

Diet is a modifiable key factor and a target for the prevention or management of NAFLD. In an open-label, prospective intervention study that lasted for 24 weeks, the researchers looked at the potential relationship between diet composition, patient profile and the STAT3 rs2293152 genotype.

This genotype is one of many known polymorphisms, or mutations, of the STAT3 gene, which codes for a protein that’s heavily involved in critical cell functions. According to studies, the STAT3 protein plays an important role in glucose homeostasis and carbohydrate metabolism in the liver. As such, STAT3 polymorphisms are often associated with a wide range of diseases, from obesity and diabetes to autoimmune diseases, such as Crohn’s disease and Hashimoto’s thyroiditis.

For their study, the researchers recruited 44 untreated NAFLD patients with non-significant liver fibrosis (scarring) and gave them nutritional counseling to increase their adherence to the Mediterranean diet, which was estimated using MedDietScore. They also genotyped the patients to determine which ones had the STAT3 rs2293152 single nucleotide polymorphism and measured clinical and inflammatory biomarkers.

The researchers reported that the MedDietScore increased after counseling and anthropometric indices (e.g., weight, body mass index, etc.) improved after the intervention. Simultaneously, liver imaging, liver fibrosis scores, blood pressure, fasting glucose, glycated hemoglobin (HbA1c), C-reactive protein (CRP), visfatin and oxidized low-density lipoprotein (LDL) levels also significantly improved with greater adherence to the Mediterranean diet compared with baseline levels.

On the other hand, genetic analyses showed that there was no connection between STAT3 polymorphism and diet composition. Upon comparing patients with the G and C alleles, which are variants of the STAT3 gene, they found that only visfatin is significantly associated with the STAT3 rs2293152 genotype. Specifically, the G-allele was linked to increased levels of visfatin, a chemical produced by visceral fat tissue that has been linked to several inflammation-related conditions, including obesity and cardiovascular disease.

Consequently, STAT3 rs2293152 G-carriers experienced more beneficial changes from the Mediterranean diet compared with baseline measurements.

Based on these findings, the researchers concluded that the Mediterranean diet can reduce clinical, biochemical and inflammatory biomarkers of NAFLD.

We feel connected when we move together in time with music

Aarhus University (Denmark), June 26, 2020

Creating social bonds is essential for our health and well-being. In a new study conducted at Center for Music in the Brain at Aarhus University, Denmark, postdoctoral researcher Jan Stupacher and colleagues showed that music provides a unique context for social bonding.

The findings, which were published in Scientific Reports suggest that when moving together with music, synchronous movements between individuals increase social closeness.

Jan Stupacher explains:

“There is something sublime and affectionate in moving together with people in the crowd of a concert or in a music club. Even just watching people synchronize their movements in dance or when making music together can give us a feeling of harmony and affiliation. A friend just left the following comment on the paper, ‘My best friends are those whom I met at dance parties and electronic music festivals around the globe!

The time spent together dancing and laughing creates such a strong bond and feeling of comm(unity).’ This is in line with our general conclusion: The unique context provided by music can strengthen social bonds that connect people with different backgrounds – especially if these people move together in time with the beat and enjoy the same music.”

Stupacher and colleagues were especially interested in the questions how cultural familiarity with music and personal musical taste affect social bonding when moving in synchrony or asynchrony with another person. They created an online video-paradigm, which allowed investigating these effects with participants from all over the world. In three individual experiments, they showed that the influence of movement synchrony on social bonding is less affected by what music we are familiar with but more affected by what music we enjoy.

When the context-providing music was more enjoyed, social closeness increased strongly with a synchronized partner, but only weakly with an asynchronized partner. This interaction effect did not occur for musical familiarity: When the music was more familiar, social closeness was higher independent of movement synchrony.

Center leader, Professor Peter Vuust concludes:

“The current study goes to the heart of why human beings are musical creatures in the first place. It shows that the reason why music connects us is that it combines bodily synchronization with positive emotions. It indicates that if there is an evolutionary advantage of music, it is probably due to its ability to synchronize our movements, emotions and brains

Decline in estrogen makes women more prone to Alzheimer disease

Weill Cornell Graduate School of Medical Sciences, June 24, 2020

WOMEN are more prone to Alzheimer’s disease than men due to the menopause, according to a new study.

Scientists have found changes in hormone levels, in particular the loss of oestrogen due to menopause, could explain why more women suffer from the debilitating condition than men.

Nearly one million people in the UK live with Alzheimer’s – the most common type of dementia, 65 per cent of whom are women.

Study author Dr Lisa Mosconi, of the Weill Cornell Graduate School of Medical Sciences in New York, said: “About two-thirds of people living with Alzheimer’s are women, and the general thinking has been it’s because women tend to live longer.

“Our findings suggest that hormonal factors may predict who will have changes in the brain.”

The research team studied 85 middle-aged women and almost 40 men who displayed no cognitive impairments, had similar thinking and memory test scores, blood pressure and family history of Alzeihmer’s.

Cognitive impairment is when a person has trouble remembering, learning new things, concentrating or making decisions which affect their everyday life. The team then conducted magnetic resonance imaging and positron emission tomography scans to see if the participants had any amyloid-beta plaques in their brain, a strong indicator of Alzheimer’s disease.

They compared men and women’s brains in four key areas, including the volume of grey and white matter, the level of amyloid-beta plaques and how quickly their brain processed glucose, another indicator of healthy brain activity.

Dr Mosconi said: “Our results show changes in brain imaging features, or biomarkers in the brain, suggesting menopausal status may be the best predictor of Alzheimer’s related brain changes in women.”

Women scored lower than men in all four categories, with on average 30 per cent more amyloid-beta plaque and 20%t less glucose processing power.

Men were also found to boast 10% higher volumes of both grey and white matter.

Dr Mosconi said: “Our findings suggest that middle-aged women may be more at risk for the disease, perhaps because of lower levels of oestrogen during and after menopause.

“While all sex hormones are likely involved, our findings suggest that declines in oestrogen are involved in the Alzheimer’s biomarker abnormalities in women we observed. The pattern of grey matter loss in particular shows anatomical overlap with the brain oestrogen network.”

More than half a million people died from dementia and Alzheimer’s in England and Wales last year.

White matter, which was long believed to be passive tissue, helps co-ordinate communication between different parts of the brain. Grey matter, the brain’s outer shell, is where information is processed. The findings were published n the journal Neurology.

Coconut Water Reduces Body Weight and Blood Sugar

GreenMedInfo, June 24, 2020

Fresh coconut water is a staple in many diets around the world, including those of India and other tropical countries. But it goes beyond being a refreshing, thirst-quenching drink. Here’s a rundown of its research-backed benefits, such as decreased blood glucose and body weight for improved health

Coconut water is nature’s gift in one complete package. It’s the liquid found in the center of a young, green coconut, helping nourish the fruit. Its wide range of applications is justified by its unique chemical composition of sugars, vitamins, minerals and amino acids, as well as phytohormones.[i]

The average green coconut offers about one-half to 1 cup of coconut water. One cup contains 46 calories along with 9 grams (g) of carbohydrates, 3 g of fiber, 2 g of protein, 11% of the recommended daily intake (RDI) of sodium and 17% of the RDI of potassium.[ii]

Coconut is known to be an excellent alternative to sports drinks, a natural refreshing beverage that could be used for whole-body rehydration post-exercise.[iii] Nature also filters coconut water through an intensive purification process, eliminating safety issues commonly tied with municipal water systems and even sports beverages comprising synthetic ingredients.

Let’s recap some of the whole-body benefits of consuming fresh coconut water, starting with a 2018 study looking into its effects on body weight and glucose levels.

Slashing Blood Glucose and Excess Pounds Naturally

A group of researchers sought to compare the effects of higher saturated fatty acid and fiber intake, as provided by fresh coconut, and monounsaturated fatty acid (MUFA) and fiber intake via a combination of groundnut oil and groundnuts.[iv] They then measured indicators such as blood insulin and glucose levels, along with blood pressure, in healthy adults.

The researchers divided the 80 healthy subjects they recruited into two randomized groups, consuming a standardized diet along with either 100 g of fresh coconut or an equal amount of groundnuts and groundnut oil for 90 days.

The results showed that fasting blood sugar in both groups was significantly reduced. Yet they also observed a significant reduction in body weight in the coconut group, along with a notable increase in diastolic pressure in the groundnut group.

The researchers noted, “Fresh coconut-added diet helps reduce blood glucose levels and body weight in normal healthy individuals.” This supports previous studies that vouch for the blood-sugar lowering action of the natural drink, offering potential anti-diabetes benefits despite its naturally sweet taste.[v]

Interestingly, while groundnut intake reflected an increase in diastolic pressure, coconut was shown in previous research to push down systolic and diastolic pressures in hypertensive subjects.[vi] Additional animal research shows coconut water prevents and reverses fructose feeding-induced high blood pressure, along with reducing oxidative stress and insulin resistance.[vii]

Coconut water vinegar, too, has been promoted as a food ingredient with potential anti-obesity and anti-inflammatory effects, thanks to alterations in the gut microbiota due to increased populations of Bacteroides and Akkermansia genera bacteria.[viii]

Other Wondrous Health Benefits of Coconut

Anti-ulcer properties: Both coconut water and coconut milk demonstrate strong anti-ulcer activity against chemicals such as indomethacin, a non-steroidal anti-inflammatory drug (NSAID).[ix]
Lipid-lowering action: Coconut water has a lipid-modulating effect similar to the drug lovastatin in rats fed a fat- and cholesterol-enriched diet.[x]
Alzheimer’s disease protection: In a novel study, young coconut juice showed positive future implications in the prevention and treatment of Alzheimer’s disease in menopausal women.[xi]
Sperm preservation: A coconut water-based extender, ACP-116c, along with 20% egg yolk and 3% glycerol, was effective for the cryopreservation of semen.[xii]
Antibacterial benefits: Three peptides were purified and identified from green coconut water, exhibiting remarkable antimicrobial action against pathogenic bacteria.[xiii]
Kidney stone fighter: In a study on rats with kidney stones, coconut water barred crystals from sticking to the kidneys and other parts of the urinary tract. In addition, it slashed the number of crystals formed in the urine.[xiv]

While pure, clear water remains the beverage of choice to stay cool and hydrated, some ice-cold natural coconut water can be a sound option, replacing electrolytes lost from sweating without the added sugar. Its close kin, coconut oil, is equally celebrated for its own set of healing and nourishing benefits

Calcitriol, the active form of vitamin D, is a promising candidate for COVID-19 prophylaxis

National University of Singapore, June 23, 2020

Abstract

COVID-19, the disease caused by SARS-CoV-2 (1), was declared a pandemic by the World Health Organization (WHO) in March 2020 (2). While awaiting a vaccine, several antivirals are being used to manage the disease with limited success (3, 4). To expand this arsenal, we screened 4 compound libraries: a United States Food and Drug Administration (FDA) approved drug library, an angiotensin converting enzyme-2 (ACE2) targeted compound library, a flavonoid compound library as well as a natural product library. Of the 121 compounds identified with activity against SARS-CoV-2, 7 were shortlisted for validation. We show for the first time that the active form of Vitamin D, calcitriol, exhibits significant potent activity against SARS-CoV-2. This finding paves the way for consideration of host-directed therapies for ring prophylaxis of contacts of SARS-CoV-2 patients.

Substance found in grapes prevents agglomeration of a mutant protein that leads to cancer

Brazilian study shows the action of resveratrol on the inhibition of amyloid aggregates of mutant p53 protein, a mutation found in more than half of malignant tumors

Federal University of Rio de Janeiro & State University of Rio de Janeiro, June 29, 2020

Researchers at the Federal University of Rio de Janeiro (UFRJ) and the State University of Rio de Janeiro (UERJ) have made a discovery that may lead to the development of a treatment capable of acting against more than half the cases of breast cancer. Using resveratrol, a bioactive compound found in grapes and red wine, scientists were able for the first time to inhibit the agglomeration of mutant versions of the p53 protein, a structure present in about 60% of tumors, and to prevent migration and proliferation of breast cancer cells.

The potential anti-cancer effects of resveratrol have been known for years, but to date no study has been able to show that the substance can act to reduce tumors caused by the aggregation of the mutant form of tumor suppressor p53. The Brazilians are the first to obtain this result in the laboratory.

Because they are found in more than half of malignant tumors, amyloid aggregates of mutant p53 are considered novel strategic targets in the fight against cancer. In its normal, unmutated version, the protein is responsible for the suppression of tumor cells, and for this reason is often referred to as “guardian of the genome”. A mutant p53, however, can lose that function and gain others, sequestering its normal counterparts and contributing to the formation of amyloid aggregates, structures of difficult degradation and rapid growth. Some p53 mutations are extremely pathogenic, while others are harmless.

The laboratory of Jerson Lima Silva, professor of the Institute of Medical Biochemistry Leopoldo de Meis (IBqM) and the National Center for Structural Biology and Bioimaging (CENABIO) of UFRJ and coordinator of the National Institute of Science and Technology of the same name (INBEB), has been investigating the amyloid aggregation of p53 for two decades. The main goal of this group is to understand the mechanisms that allow aggregates of mutant p53 to contribute to cancer and to find an effective way to prevent it from forming.

“The findings bring scientists closer to the development of a drug capable of acting directly on the amyloid aggregation of the mutant p53”, states Danielly C. Ferraz da Costa, a co-author of the study, from the Institute of Nutrition of UERJ and a member of the INBEB. She began studying the properties of resveratrol for her doctoral thesis, and by 2012 had already investigated the anticancer protection by resveratrol in lung tumor cells.

The researchers applied fluorescence spectroscopy techniques in vitro to test the antitumor potential of resveratrol in aggregations of wild and mutant p53. In addition, they used immunofluorescence co-localization assays to test the action of the substance on breast cancer cells with different p53 mutants (MDA-MB-231 and HCC-70) and normal p53 (MCF-7). Decreased aggregation of mutated p53 was observed in tumors implanted in mice. The group is now studying various molecules derived from resveratrol that can be used in therapy against tumors containing mutated p53.

Researchers investigate the ability of luteolin to inhibit the proliferation of esophageal cancer cells

Southeast University (China), June 26, 2020

Researchers at the Southeast University in China conducted this study to verify the influence of luteolin on the apoptosis of esophageal cancer (Eca 109) cells and to further investigate the mechanisms underlying its effect. Their findings were published in the journal Food Science and Human Wellness.

The researchers exposed Eca 109 cells to different concentrations of luteolin (0, 40, 80, 120, 160, 200, 240 microMolar) for 24, 48 and 72 hours, respectively, and evaluated its effect on cell proliferation using MTT assay.
They also treated Eca 10 cells with 0, 40, 160 and 240 microMolar for 24 hours and used flow cytometry to determine its effect on cell cycle progression and apoptosis.
The researchers then analyzed the mRNA and protein expressions of caspase-9 and -3 using real-time PCR and Western blot, respectively.
They found that luteolin inhibited the proliferation of Eca 109 cells at all concentrations in a time-dependent manner.
The relative inhibition rate showed an inverted U-shaped association with luteolin concentration.
Luteolin also arrested the cell cycle in the S phase and induced apoptosis of Eca 109 cells at 40, 160 and 240 microMolar.
The researchers reported that as luteolin concentration increased, its effects changed from promotional to inhibitory.
The effect of luteolin on the mRNA and protein expression of caspase-9 and caspase-3 first manifested as promotion, then inhibition.

Based on these findings, the researchers concluded that luteolin kills esophageal carcinoma cells by inducing cell apoptosis via increased expression of caspase-3 and -9

Researchers identify alternative and complementary medicines for kidney disorders

Guru Jambheshwar University of Science (India), June 26, 2020

In this article, researchers at the Guru Jambheshwar University of Science and Technology in India enumerated and discussed all the plants scientifically proven to treat diabetic nephropathy and urolithiasis. Their review was published in The Journal of Phytopharmacology.

The kidneys play a vital role in the normal physiology of humans.
Chronic kidney disease has become a major cause of disability worldwide and, in worst cases, has led to death.
Major renal disorders occur due to diabetes, and one of its well-known complications is diabetic nephropathy.
Nephrolithiasis, or kidney stones, occurs due to the presence of organic debris of carbohydrates, lipids and proteins and supersaturation with calcium oxalate in the kidneys.
Numerous studies, however, have demonstrated the potential of various herbs to treat and manage these kidney disorders.
When it comes to nephrotoxicity, or kidney toxicity, some commonly used herbs for treatment include aloe vera (Aloe barbadensis), milk thistle (Silybum marianum), garden cress (Lepidium sativum), summer squash (Cucurbita pepo), cat’s whiskers (Orthosiphon stamineus) and dessert cotton (Aerva javanica).
For diabetic nephropathy, medicinal plants like garlic (Allium sativum), barberry (Berberis integerrima), maidenhair (Ginkgo biloba), Chinese licorice (Glycyrrhiza uralensis), red sage (Salvia miltiorrhiza) and American ginseng (Panax quinquefolius) are traditionally used as treatment.
For nephrolithiasis, common natural medicines include lemon (Citrus limon), sunflower (Helianthus annuus), moringa (Moringa oleifera), jasmine (Jasminum auriculatum), dog rose (Rosa canina) and Indian madder (Rubia cordifolia).

The researchers believe that the potential of these medicinal plants as alternative or complementary medicines need to be further explored so they can be formulated in potent dosage forms and made available to people around the world.

Survey: Alternative medicine is widespread among people with MS

Oregon survey finds growing acceptance of complementary and alternative medicine

Oregon Health and Science University, June 26, 2020

A new survey of more than 1,000 people with multiple sclerosis finds that an overwhelming majority use complementary and alternative medicine, with many using cannabis.

Researchers at Oregon Health & Science University conducted the survey of people in Oregon and Southwest Washington in 2018. The results were published recently in the journal Multiple Sclerosis and Related Disorders.

The survey found that patients are nine times more likely to talk with their neurologist about the use of alternative therapies than patients in a similar survey conducted in 2001, a sign of broader societal acceptance of treatments beyond conventional medications. In the years since the first survey, several conventional medications have become available to manage MS-related disease activity.

Even so, patients appear to be more inclined to use alternatives such as dietary supplements, despite limited evidence of their effectiveness.

“The use of these alternative supplements has remained high even though we have all these other treatment modalities,” said lead author Elizabeth Silbermann, M.D., a fellow in neurology in the OHSU School of Medicine.

Key findings:

81% used dietary supplements such as vitamins, minerals and herbs, up from 65% in the same survey conducted almost two decades ago.
39% used mind-body therapies such as mindfulness and massage, up from 14% in the earlier survey.
81% used exercise to help manage their symptoms – an increase from 67% in 2001.

The use of cannabis was common among respondents in the new survey, with about 30% reporting that they’ve used it in a variety of forms. Although cannabis remains an illegal substance under federal law, voters in recent years legalized it in both Oregon and Washington state.

Even though traditional uses of alternative therapies such as botanical supplements dates back hundreds of years, scientific research generally has been limited. Silbermann said it’s a positive sign that patients are more open to discussing their use of alternatives with their neurologist because it’s important to manage interactions with conventional medications.

“There’s been a change in culture between patients and providers over the past 20 years,” Silbermann said. “It’s less paternalistic and more of a partnership.”

More research is needed so that neurologists can tell patients what does and doesn’t help their MS, she said. About 85% of the respondents reported mild or moderate disability.

Senior author Rebecca Spain, M.D., M.S.P.H., associate professor of neurology in the OHSU School of Medicine, said she was gratified the survey reflected patients’ comfort and openness in sharing their full experience with their doctors. She said that may be due in part to OHSU’s well-established reputation as an academic health center that supports patients’ use of complementary and alternative medicine, or CAM.

“Patients’ openness in sharing the whole picture of what CAM they’re taking has allowed us to better understand and effectively care for our patients with MS,” Spain said.

Flavonoids from mulberry leaves alleviate lipid dysmetabolism in high fat diet-fed mice: involvement of gut microbiota

South China Agricultural University, June 25, 2020

According to news reporting out of Guangzhou, People’s Republic of China, by NewsRx editors, research stated, “Here, we investigated the roles and mechanisms of flavonoids from mulberry leaves (FML) on lipid metabolism in high fat diet (HFD)-fed mice.”

Our news correspondents obtained a quote from the research from South China Agricultural University: “ICR mice were fed either a control diet (Con) or HFD with or without FML (240 mg/kg/day) by oral gavage for six weeks. FML administration improved lipid accumulation, alleviated liver steatosis and the whitening of brown adipose tissue, and improved gut microbiota composition in HFD-fed mice. Microbiota transplantation from FML-treated mice alleviated HFD-induced lipid metabolic disorders. Moreover, FML administration restored the production of acetic acid in HFD-fed mice. Correlation analysis identified a significant correlation between the relative abundances of * * Bacteroidetes* * and the production of acetic acid, and between the production of acetic acid and the weight of selected adipose tissues.”

According to the news reporters, the research concluded: “Overall, our results demonstrated that in HFD-fed mice, the lipid metabolism improvement induced by FML administration might be mediated by gut microbiota, especially * * Bacteroidetes* * -triggered acetic acid production.”

Common food additive causes adverse health effects in mice

UMass researchers find TiO2 nanoparticles produce inflammation in colon

University of Massachusetts, June 26, 2020

A common food additive, recently banned in France but allowed in the U.S. and many other countries, was found to significantly alter gut microbiota in mice, causing inflammation in the colon and changes in protein expression in the liver, according to research led by a University of Massachusetts Amherst food scientist.

“I think our results have a lot of implications in the food industry and on human health and nutrition,” says lead author Hang Xiao, professor and Clydesdale Scholar of Food Science. “The study confirmed a strong linkage between foodborne titanium dioxide nanoparticles (TiO2 NPs) and adverse health effects.”

Along with colleagues at UMass Amherst and in China, Xiao published the research in Small, a weekly, peer-reviewed, interdisciplinary journal that covers nanotechnology.

Gut microbiota, which refers to the diverse and complex community of microorganisms in the gut, plays a vital role in human health. An imbalance of gut microbiota has been associated with a range of health issues, including inflammatory bowel disease, obesity and cardiovascular disease.

Human exposure to foodborne TiO2 NPs comes primarily from a food additive known as E171, which is made up of different-size particles of TiO2, including one-third or more that are nanoscale. E171, which makes products look whiter and more opaque, is found in such food as desserts, candy, beverages and gum. E171 exposure is two to four times higher in U.S. children than in adults, Xiao points out that one study found.

Smaller than 100 nanometers, foodborne nanoscale particles may have unique physiological properties that cause concern. “The bigger particles won’t be absorbed easily, but the smaller ones could get into the tissues and accumulate somewhere,” Xiao says.

In their study, Xiao and his team fed either E171 or TiO2 NPs to two populations of mice as part of their daily diet. One population was fed a high-fat diet similar to that of many Americans, two-thirds of whom are obese or overweight; the other group of mice was fed a low-fat diet. The mice fed a high-fat diet eventually became obese, while the mice on the low-fat diet did not.

“In both the non-obese mice and obese mice, the gut microbiota was disturbed by both E171 and TiO2 NPs,” Xiao says. “The nanosized particles caused more negative changes in both groups of mice.” Moreover, the obese mice were more susceptible to the adverse effects of TiO2 NPs, causing more damage in obese mice than in non-obese ones.

The researchers found TiO2 NPs decreased cecal levels of short-chain fatty acids, which are essential for colon health, and increased pro-inflammatory immune cells and cytokines in the colon, indicating an inflammatory state.

To evaluate the direct health impact of gut microbiota disrupted by TiO2 NP, Xiao and colleagues conducted a fecal transplant study. They gave mice antibiotics to clear out their original gut microbiota and then transplanted fecal bacteria from the TiO2 NP-treated mice to the antibiotic-treated mice. “The results support our hypothesis that including TiO2 NPs in the diet disrupts the homeostasis of the gut microbiota,” Xiao says, “which in turn leads to colonic inflammation in the mice.”

The study also measured levels of TiO2 in human stool samples, finding a wide range. Xiao says further research is needed to determine the health effects of long-term – such as life-long and multigenerational – exposure to TiO2 NPs.

Forest Bathing for Immune Support

GreenMedInfo, June 25, 2020

Forest bathing, an ancient Japanese medicinal treatment used to reduce stress and anxiety, has recently been studied for its therapeutic effects on the immune system. Researchers have determined that spending time in nature effectively improves immune response by increasing natural killer cell production

Forest bathing, also known as shinrin-yoku, is the ancient practice of visiting a forest and breathing in its air.[i] A Japanese nature therapy practice used as a natural remedy for stress relief and mental fatigue, forest bathing has received much scientific attention in recent years, with many studies exploring the physiological and psychological benefits of spending time in nature.[ii]

Urbanization is a growing global trend, and 68% of the world’s population is projected to live in urban areas by the year 2050.[iii] Urban living environments are associated with increased anxiety and mental health concerns, and urbanicity also has numerous negative impacts on physical health, including increased weight gain, poor food quality, and increased risk of cardiovascular problems when compared to those living in rural areas.[iv],[v]

For these reasons and others, researchers have begun tracking and comparing the effects of nature excursions such as forest bathing on human health. In addition to psychological benefits, there is now evidence that forest bathing may improve immunological function.

Immunological Benefits of Forest Bathing

A study conducted in Japan explored the effects of forest bathing on immune function. Healthy male participants between the ages of 35 and 55 years were selected to participate in a three-day nature trip that involved hiking in the woods.[vi]

Natural killer (NK) cell levels were measured in the men before and after the trip, and nearly all participants experienced an increase in natural killer cell activity after the trip.[vii] Researchers also measured perforin, granzymes and granulysin-expression in peripheral blood lymphocytes and found that the trip dramatically increased the production of these anti-cancer proteins, signifying that forest bathing may indeed increase immunological function.[viii]

This wasn’t the first study to find shinrin-yoku beneficial for stimulating immune function, however. A study of healthy young females found similar results in natural killer cell production and anti-cancer proteins after a three-day nature excursion, and found that the results lasted at least seven days after the trip had ended.[ix]

Researchers believe that phytoncides, a type of aromatic compound released from trees and plants, may be responsible for the decrease in hormone stress levels and increase in NK production.[x],[xi] Other studies have backed these results and found that NK production levels were still increased even 30 days after such trips, suggesting forest bathing once a month may drastically improve immunological function.[xii]

Other Researched Benefits of Forest Bathing

In addition to its benefits on the immune system, forest bathing has been studied for its positive effects on a variety of ailments including:

Stress. Forest bathing has been shown to effectively alter cortisol levels, a biomarker of stress.[xiii] Additionally, the placebo effect of forest bathing is quite strong and reduced the salivary cortisol levels of participants before they had even experienced the forest bathing intervention.[xiv]
Depression and anxiety. Anxiety disorders are the most common form of psychiatric disorder and affect approximately one-third of the population. Further, about 10% of those who experience mild forms of depression are at risk for later developing clinical depression.[xv],[xvi]

Researchers have demonstrated that forest bathing effectively lowered heart rate and systolic blood pressure, indicating an increase in parasympathetic nervous activity and a decrease in sympathetic nervous activity, even when the subject’s exposure to natural settings was as short as 15 minutes.[xvii],[xviii]

Participants also experienced decreased scores for anger, depression, fatigue and confusion, while urban walkers experienced higher scores in these areas.[xix] These findings suggest that even brief walks in nature can significantly reduce anxiety and enhance psychological health, and could present a potential treatment for anxiety disorders and depression.[xx],[xxi]

Cardiovascular disease. Researchers studied the effects of forest walks on healthy individuals in a study involving 48 young adult males.[xxii] The researchers measured heart rate variability, systolic blood pressure and diastolic blood pressure and compared results in participants who walked in the forest as opposed to those who walked in an urban setting.[xxiii]

In addition to these physiological measurements, participants also reported their feelings in questionnaires. Forest walkers reported feeling “refreshed” after their walk, while urban walkers scored significantly lower in this category.[xxiv] Overall, researchers suggested that the positive effects on cardiovascular response after forest bathing may reduce the risk of cardiovascular disease and improve heart and mental health.[xxv]

Poor mood, anger and fatigue. In a study involving 128 middle-aged or elderly participants, researchers demonstrated that forest walks may improve mood, and found that feelings of anger, fatigue and bewilderment were significantly lowered after nature walks.[xxvi] These results were consistent even when the walks were kept to a one- or two-hour period and a short 2.5 km (1.5 mile) distance.[xxvii]

The benefits of spending time in nature are not new to anyone who has recently visited the forest. It’s clear that the physical and psychological benefits of these nature excursions are vast, and researchers are only just beginning to understand the myriad of health conditions that could be improved by forest bathing.

Broccoli Reduces Your Risk of Four Major Diseases

University of Illinois, June 23, 2020

It’s one of the most advantageous veggies you can eat, and love it or hate it, broccoli offers an array of health benefits. And it’s about to get even more super. University of Illinois researchers have identified candidate genes controlling the accumulation of phenolic compounds in broccoli. Consumption of phenolic compounds, including certain flavonoids, is associated with a lower risk of coronary heart disease, type II diabetes, asthma, and cancer.

Sulforaphane in broccoli can also help to prevent or slow the progress of one of the most common forms of arthritis. Scientists have also discovered that broccoli protects the skin against the sun’s harmful ultraviolet rays.

Many studies have shown that a diet rich in vegetables — particularly brassica vegetables such as broccoli — is linked to decreased risk of heart disease and stroke.

“Phenolic compounds have good antioxidant activity, and there is increasing evidence that this antioxidant activity affects biochemical pathways affiliated with inflammation in mammals. We need inflammation because it’s a response to disease or damage, but it’s also associated with initiation of a number of degenerative diseases. People whose diets consist of a certain level of these compounds will have a lesser risk of contracting these diseases,” explains U of I geneticist Jack Juvik.

The researchers crossed two broccoli lines and tested their progeny in terms of total phenolic content and their ability to neutralize oxygen radicals in cellular assays. They then used a genetic technique called quantitative trait locus analysis to search for the genes involved in generating phenolics in the most promising progeny.

By identifying the genes involved in accumulating these compounds, the researchers are one step closer to breeding broccoli and related Brassica vegetables like kale and cabbage with mega-doses of phenolic compounds.

“It’s going to take awhile,” Juvik notes. “This work is a step in that direction, but is not the final answer. We plan to take the candidate genes we identified here and use them in a breeding program to improve the health benefits of these vegetables. Meanwhile, we’ll have to make sure yield, appearance, and taste are maintained as well.”

The good news is that phenolic compounds are flavorless and stable, meaning the vegetables can be cooked without losing health-promoting qualities.

Once these vegetables are consumed, the phenolic compounds are absorbed and targeted to certain areas of the body or concentrated in the liver. Flavonoids spread through the bloodstream, reducing inflammation through their antioxidant activity.

“These are things we can’t make ourselves, so we have to get them from our diets,” Juvik says. “The compounds don’t stick around forever, so we need to eat broccoli or some other Brassica vegetable every three or four days to lower the risk of cancers and other degenerative diseases.”

Health and Corona News 06/29/20-07/05/20