Researchers from the University of British Columbia found that roasting coffee beans can further improve its antioxidant content.

Drinking too much coffee can be harmful to your health. This can result to insomnia, heart palpitations and anxiety. But the moderate intake of coffee can offer some preventive health benefits. Studies have found that drinking a few cups of coffee in a day can reduce the risk of certain cancer and even dementia.

Researchers from the University of British Columbia found that dark roasted coffee beans offer the most antioxidants than other coffee varieties. They observed that roasting the coffee beans releases their antioxidant content. The researchers added that antioxidants are important because they inhibit the oxidative processes and protect cells from the damage caused by unstable free radicals; the damage caused by free radicals can lead to chronic diseases and cancer.

The study was headed by David Kitts and Yazheng Liu, and is scheduled to be published in the Food Research International. The researchers found that when raw green coffee beans are browned by exposing them to high temperatures, a chemical process called the Maillard reaction occurs which optimizes the antioxidant content of roasted Java coffee beans.

The Various Health Benefits of Coffee

More than 90 percent of the world’s population drinks coffee, and there is a reason behind this. Coffee is a rich source of essential nutrients and strong antioxidants. It also contains compounds that help in keeping people awake and alert, especially while at work. Health professionals recommend limiting coffee intake. There are several studies showing that too much caffeine can lead to health complications like increased blood pressure. But moderate drinking of coffee can actually produce beneficial health results. Studies show that the antioxidants and other compounds in coffee can counter the risk factors of stroke and heart attack like heart rhythm disturbances and diabetes.

Against Arrhythmia. A study consisting of around 130,000 Kaiser Permanente health plan members found that study participants who drank around 1 to 3 cups of coffee in a day are 20 percent less likely to be hospitalized for arrhythmia or abnormal heart rhythm than non-coffee drinkers. A study on 83,700 nurses enrolled in the Nurse’s health study found that participants who drink two or more cups of coffee in a day can lead to a 20 percent lowered risk of stroke than those who drink less. This finding was independent of other risk factors like diabetes, high cholesterol levels and high blood pressure.

Against Liver Cancer. Japanese researchers found that people who drink coffee are less likely to develop liver cancer.  The study consisted of more than 61,000 participants. The researchers believed that this is due to the chlorogenic acid content of coffee. Arabica coffee contains up to seven percent of chlorogenic acid while robusta coffee contains up to 10 percent. With the help of caffeic acid, chlorogenic acid protects the cells and cerebral neurons from the damage caused by oxidation.  It also normalizes colon function and promotes cellular differentiation. This effect has also been found to inhibit the growth and induce the death of breast cancer cells.

French chemist Louis-Camille Maillard was first to investigate the effects of heat towards proteins, sugars and carbohydrates in food; thus, the process was named after him. During the heating process, different flavored compounds are produced and are broken down to form other compounds. Different foods produce different compounds during the Maillard reaction. As for roasting coffee beans, it produces more antioxidants.

Researchers said that other studies suggest that the antioxidants in coffee can be traced to its chlorogenic acid and caffeine content that is found in green coffee beans. But he added that the Maillard reaction is responsible for creating coffee’s antioxidant content.

Against Prostate Cancer. According to their findings, drinking dark roasted java coffee supplies the body with more antioxidants than other coffee varieties. The benefits of coffee include cancer and chronic disease prevention. A study conducted by a team of researchers from Harvard University found that drinking coffee can reduce the risk of developing prostate cancer. They observed that men who drank the most amount of coffee are 60 percent less likely to develop prostate cancer that those who were not in the habit of drinking coffee.

Against Alzheimer’s Disease. A study published in the January issue of the Journal of Alzheimer’s Disease revealed than drinking coffee can have a long-term effect in maintaining cognitive function and reducing the risk of developing Alzheimer’s disease and dementia at old age. The researchers from Finland randomly selected study participants from a population-based cohort who previously participated in a related study. The participants were observed for an average of 21 years. More than 1400 participants who were 65 to 79 years old completed the study. They observed that coffee drinkers had lower risk of developing dementia at midlife and Alzheimer’s disease at old age. Participants who were in the habit of drinking 3 to 5 cups in a day had a 65 percent lesser chance of developing dementia of Alzheimer’s disease.

Against Depression. A related study published in the Nutrition and Neuroscience investigated the link between coffee consumption and people’s cooperative behavior and sociability. The researchers gathered a group of 77 moderate coffee drinkers and were asked to play a game with an imaginary person. After drinking coffee, the participants displayed fewer signs of sadness and were more open and responsive to their imaginary player. Other studies had found that men and women who drank coffee are less likely to develop depressive symptoms and have lower tendencies of committing suicide.

Coffee: A Richer Source of Antioxidants

Researchers had found that coffee is the primary source of antioxidants of Americans. Studies show that there are more antioxidants in a normal serving of coffee than in a typical serving of oranges, raspberries, grape juice and blueberries. In addition, a cup of coffee has four times more antioxidants than a cup of green tea.

A Fair Warning to Coffee Drinkers

Despite the piling evidence showing that coffee is a rich source of antioxidants, James Lane from Duke University Medical Center said that there hasn’t been any study investigating whether the antioxidants from coffee can indeed reach the bloodstream. He, however, added that there is enough proof to show that caffeine from coffee can reach the blood stream and can lead to hypertension and increase levels of adrenaline.

Sources
naturalnews.com
webmd.com
healthmad.com
methodsofhealing.com

A recent addition to the growing number of scientific evidence supporting green tea shows that, aside from its well-known benefits, it also reduces levels of DNA damage.

Widely-believed to have originated from China, green tea has remained as one of the undisputable tea favourites. In the past, a notable pervasive belief regarding the well-loved beverage was that its health benefits are practically felt by those who drink it.  However, these “benefits” were hardly substantiated by scientific evidence.

Over the years, green tea has enjoyed the popular reputation of being a folklore medicine — until it increasingly gained the attention and curiosity of scientists and researchers. Recent findings finally provide a scientific backbone behind its wide range of favourable effects on health maintenance and restoration. With its proven position as a credible and effective natural treatment method, the delicious treat, especially when taken along with other natural health-protective foods and supplementation, redefines “delicious beverage” in a healthy manner.

Recent Human and In Vitro Study: Green Tea Protects from DNA Damage

The new study conducted by a team of experts from the Hong Kong Polytechnic University shows that by drinking green tea daily within a month, human DNA has higher chances of getting damage protection. Results show that the beverage consumption entailed reduction of DNA damage levels by a significant 20%. According to the researchers, the protective capacity and activity points to the green tea’s high antioxidant components and compounds.

Published in the British Journal of Nutrition, the significant results of its genoprotective effects further support the notion that green tea is a “functional food”; rather than being a mere, commonplace, and delicious beverage. Both human supplementation trial and in vitro study confirmed the results.

The study is a significant addition to the body of supporting scientific evidence towards the potential and actual benefits provided by green tea contents, notably by its polyphenol components. The major health benefits proven and discovered through scientific research include Alzheimer’s disease prevention, reduction of cancer risks, and supplementary aid to weight management for more optimal results.

Essential Risk-reducing Contents of Green Tea

In order to have a better grasp of how strongly potent green tea is when it comes to risk-reduction, prevention, and health restoration; it is wise to have a more detailed look at its beneficial contents.

Flavonoids, Polyphenols, and Antioxidants

Possessing antioxidant roles, Flavonoids are highly concentrated in green tea. The high presence level renders the beverage capable of seizing and decapitating one of the leading potential causes of cell damage, and severe disease development:  free radicals or unstable molecules. Antioxidants found in green tea are higher than those in black tea due to the added processes that black tea requires. As such, it is unsurprising to know that instant and highly-processed iced teas already contain insignificant amounts of antioxidants.

Epigallocatechin gallate, or EGCG, accounts for more than half of the content of catechins – an antioxidant which is 20 times more powerful and potent than vitamin C. The EGCG is widely believed to be one of the tea’s vital contents that aid in anti-cancer and antioxidant activities. It inhibits the growth of cancer cells, while it simultaneously destroys currently existing cancer cells; and healthy cells are left undamaged. Reportedly, this antioxidant can also prevent abnormal blood clot-formation —  an activity linked to one of the potent causes of stroke and heart attacks, called thrombosis.

A More Detailed Look on the Health Benefits of Green Tea

1. In Relation to DNA Damage

The study has shown the capacity of green tea in the reduction of DNA damage. It is important, then, to at least briefly know why this activity benefits human health.

DNA damage is inclined to cause immunosuppression, a high risk factor for certain types of cancer such as skin cancer. Based on a certain study on green tea polyphenols and skin cancer, the polyphenols reportedly are capable of blocking immunosuppression caused by exposure to Ultraviolet Radiation. The said study was applied to mice, and findings further show that polyphenol consumption has a long term protective effect, even after the mice have stopped polyphenol intake.

Furthermore, DNA damage and modifications can cause cellular dysfunction, and thus contribute to the complications of diabetes, such as diabetic nephropathy.

2. In Relation to Cancer

Polyphenols found in green tea are highly capable of stimulating apoptosis, a process that renders cancerous cells to commit suicide. Furthermore, it prohibits the progression of cell cycling, or cell division and replication, in abnormal or cancerous cells while sparing normal, healthy cells from damage. As discussed earlier, the anti-cancer and anti-carcinogen activity is significantly linked to the EGCG. However, it must be clarified that the remarkable antioxidant capabilities of green tea contents should be partnered with other potent sources of antioxidants. Employing antioxidant-source varieties and supplementation will heighten and optimize effects.

A study conducted by I-Hsin Lin of Chung Shan Medical University shows that polyphenols are capable of inhibiting tumorigenesis, a term that refers to tumour production. With lung cancer as Taiwan’s leading cause of all types of cancer-related deaths, and with the difficult struggle of quitting the smoking habit, the study provides benefits to smokers, in the sense that smoking-induced carcinogenesis can be regulated by consuming healthy amounts of green tea.

3. In Relation to Alzheimer’s and Other Neurodegenerative Diseases

Brain cell damage appears to develop through several detrimental factors, such as excessive inflammation and increased iron accumulation levels. These cause and contribute to increasing production of free radicals, which in turn exhaust and deplete antioxidant supplies in the brain.

Fortunately, research shows that catechins found in green tea not only serve as powerful antioxidants since these also cause and trigger various cell mechanisms for neuroprotection including activation of survival genes, modulation of mitochondrial function, and iron chelation.

EGCG has been proven capable of acting as an iron chelator, which stops iron from aiding the production of free radicals. It also boosts and stimulates quality operations of superoxide dismutase (SOD) and catalase — two antioxidant enzymes that further help in damage control caused by detrimental free radical activities effects.

4. In Relation to Weight Management

Green tea catechins also help weight loss success and efficiency. A conducted study published in the Journal of Nutrition reveals that green tea consumption enhances circulation of Free Fatty Acids (FFA), maintain triglyceride levels, and helps promote the loss of abdominal fat due to exercising.

The various and diverse health benefits of green tea show its multi-faceted role as a credible and effective natural treatment method. Indeed, green tea is no longer loved by health-conscious people for its light and luscious taste: It provides more depth to enjoyable beverage-drinking by adding “healthy” to it.

Sources
nutraingredients.com
whfoods.com
paktribune.com
nccam.nih.gov
diabetes.diabetesjournals.org
cancer.gov
truehealth.org
nutraingredients.com
freeiln.com

Acai berry increases shelf-life of probiotic-rich yogurt, enhances its monounsaturated fat content.

The acai berry—billed as the superfood of superfoods—is highly touted for its ability to bring amazing results to the human body, like lowering cholesterol and enhancing energy.  But according to new research from the International Dairy Journal, the acai berry benefits it’s own kind as well.

According to researchers, blending the acai berry with foods that have probiotics in them naturally increases the number of probiotics the food has, extends its shelf life, and improves its fat content.

To test the acai berry’s effectiveness, Brazilian researchers added acai pulp to skim milk that’s used in the production of yogurts.

After four weeks, when they compared the yogurt samples to samples that did not include acai pulp, the ones with the pulp had a greater number of probiotic cultures (L. acidophilus and B. longum, specifically).

Probiotics are all the rage in the health world these days, as these healthy forms of bacteria are highly beneficial to digestive health.  They’re also great for the skin.  Studies show that a high consumption of probiotics reduces the risk of eczema by up to 60 percent.

But the berry benefits didn’t end there.  Further analysis found that the yogurts’ fat content improved.  Over the four-week waiting period, the researchers observed an increase in the monounsaturated fat content of the yogurts containing acai berry.

The research comes out of Sao Paulo University in Brazil.

Studies like these helps to clarify why the acai berry is all the rage these days.  But America really missed the boat on the acai (pronounced AH-sigh-EE), as it’s been something of nutritional staple for many, many years in Indian and Brazilian cultures.

Should you go about looking for a legitimate acai berry supplement to choose from:  buyer beware.  In August of 2009, Dr. Oz and Oprah Winfrey filed a joint lawsuit against several acai berry-selling supplement companies, alleging that the companies falsely attached their endorsement to their product (e.g. As Seen on Oprah).

At this point, it’s very difficult to know which products really contain acai and which are phony baloneys.  ConsumerLab.com, a company that reviews the authenticity of natural supplements and the credibility of their health claims, says it’s “not currently possible to determine the amount and authenticity of acai.”

That being the case, use your best judgment when purchasing acai.  Do your own independent research on the acai berry supplement your considering buying.  What are other people are saying about that specific supplement in natural health forums?

If you’ve been taking acai for a while now, pay attention to how you feel.  Do you really feel better? That’s great if you do, but the only way to know for sure is through scientific analysis (blood tests that measure your cholesterol, for example).  So schedule a blood test with your doctor.

Until then, stay tuned for Mangano-approved acai supplements.

Sources:
foodnavigator.com
consumerlab.com

Italian researchers believe antioxidant supplementation can reduce the development of cancerous polyps.

The array of benefits antioxidants provide continue to grow, much to the chagrin of skeptical “scientists” who believe antioxidants are bunkum and don’t provide any material health benefit.  Well I wonder what they’ll think of the latest study that finds antioxidants improve colon health.

Not much, I’m sure.

Before I get into the study, colon health is a lot like the electricity when it goes out; we don’t appreciate it until we lose it or have a problem with it.  That’s certainly how people with ulcerative colitis feel.  Ulcerative colitis, a specific type of irritable bowel syndrome (IBS), occurs when the lining of the colon becomes inflamed, leading to all sorts of excretory and digestive system problems like bloody diarrhea, painful gas and bloating.  Many medicinal treatments exist for ulcerative colitis, but they’re very expensive and often loaded with side-effects (e.g. common long-term side effects from ulcerative colitis medications include acne, insomnia, weight gain, and changes in mood).

And as much of a pain ulcerative colitis is to live with (literally and figuratively), at least it’s not a deadly condition, unlike colon cancer.  While colon cancer mortality rates have dropped, it still has a fairly high five-year mortality rate (about 40 percent).

But with the help of antioxidants, the colon cancer mortality rate can come down even further.

The researchers of the antioxidant study supplied approximately 400 participants with either a placebo or a super-duper antioxidant supplement.  It was “super-duper” because it contained a veritable treasure trove of antioxidants, including vitamin E, vitamin A, vitamin C, and zinc.  All the participants had a history of cancerous polyp development (all of whom had them removed via surgery).

After supplementing with these antioxidants for a short time, the researchers found that it paid dividends almost immediately; the development of cancerous colon polyps reduced by 40 percent compared to the placebo group.  What’s more, this diminishment in polyp development continued for 13 years, the extent of time the researchers devoted to follow-up.

The study was conducted by researchers from Genoa, Italy’s National Institute for Cancer Research.

Now, I’m sure you’re wondering why the heck I brought up ulcerative colitis when the study’s findings found it to be effective in cancerous polyp development in the colon.  Well, besides the fact that ulcerative colitis is a condition that concerns the colon, it’s a condition that also increases the risk for colon cancer development.

People with and without ulcerative colitis should be getting plenty of antioxidants through their diet, but there are other supplements you can take both to prevent and treat ulcerative colitis.  Vitamin K—one of two fat-soluble vitamins not supplied to the participants—has been shown to helps heal the lining of the colon.  You can dose with vitamin K directly or get it from rich vitamin K herbal sources like alfalfa.  Being deficient in vitamin K is a natural side-effect of ulcerative colitis.

Something else that’s deficient in people with ulcerative colitis is iron.  Iron is traditionally found in meat sources, but vegetables and legume sources like spinach and chickpeas are good ways to increase levels of iron in the blood.

Sources:
Balch, Phyllis A. “Prescription for Nutritional Healing.” 4th Ed. 2006. New York: Avery
nutraingredients.com
ezinearticles.com
ehealthmd.com
coloncancer

Dark chocolate connoisseurs, rejoice: It can help relieve emotional distress.

Comfort foods are the oases people turn to for stress relief.  This is OK every once in a while, but not regularly, because comfort foods are more often than not nutritional lightweights.  But that generalization doesn’t apply to chocolate, in particular dark chocolate.  Dark chocolate can—in fact, should—be eaten regularly.  Because according to a recent study published in the Journal of Proteome Research, dark chocolate is not only good for you physically but it’s good for you mentally, because it can help relieve high levels of emotional stress.

Researchers followed the effects of “choco-chomping” among participants that ate about 1.2 ounces of dark chocolate per day for two weeks.  The analysis involved the identification of stress hormones in the body and whether these stress hormones increased, decreased, or remained the same over those two weeks.

To the researchers delight, they found that their stress hormones reduced.  The stress hormones cortisol, adrenaline, noradrenaline and normetanephrine all dropped, and this was identified through urine and blood samples that were collected before and after the 14-day study.

This is the first scientific study to link stress reduction to dark chocolate consumption.  Past studies have linked dark chocolate consumption to other positive health effects, like reducing the risk of developing heart disease by improving arterial blood flow.

So, will any old dark chocolate do?  Hardly.  You want to be looking for chocolate varieties that are highest in antioxidants, or the dark chocolates that have a high cacao percentage.  The higher the percentage, the higher the antioxidant content.  Shoot for any bar that has a cacao content higher than 70 percent (bear in mind that the higher the percentage, the more bitter it is in taste).

As far as amounts go, the amount used in this study was 1.2 ounces or 42 grams.  That’s a little bit less than a full-sized Hershey’s candy bar (the average Hershey’s candy bar is 1.55 ounces)!  Not even the researchers suggest eating a full-sized candy bar to alleviate stress levels.  To keep weight levels in check and still improve stress levels, go for about one-sixth of 42 grams, or 6.7 ounces per day.  Simply chop up the full-sized bar into sixths.

Finally, “cocoa” is not the same as “cacao.”  They’re often used interchangeably, but they’re actually quite different.  “Cacao” refers to the entire cacao bean that’s used in the bar’s production.  All the good stuff, in other words.  “Cocoa” refers to the powder only.  The powder is all the good tasting stuff, but it lacks the other elements that make chocolate so good for you.  It’s sort of like the difference between whole grain and whole wheat.

So, if possible, look for bars that have a high cacao content rather than cocoa content.  If you’re unsure of whether the bar was produced with cacao or cocoa (U.S. regulations allow chocolate producers to use either term, which explains why so many people are confused by the terms), get in touch with the manufacturer.  Their contact information should be written on the bar’s package.

Sources:
sciencedaily.com
examiner.com
worldsfinestchocolate.com

Lycopene, which is an antioxidant found abundantly in tomatoe sauce, has been shown to increase blood flow.

Every rule has its exceptions.

For example, nine times out of 10, I’d recommend your eating vegetables raw rather than cooked.  That’s because cooked vegetables lack the nutritional might that raw vegetables do, as the heating process knocks out a fair amount of fiber and a vast amount of vitamins (in broccoli for instance, vitamin C content drops 20 percent after boiling).

But one big exception to the cooked versus raw rule is with tomatoes .  Because tomatoes are one of the few vegetables that produces more of a certain antioxidant when it’s cooked rather than left in raw form.

The antioxidant I speak of is lycopene.  Lycopene isn’t exclusive to tomatoes (it’s also found in grapefruits and watermelon) but it’s definitely the first source you want to go to for a high dose of it, specifically cooked tomatoes (i.e. tomato sauce or paste).  While you’ll get a good dose of lycopene from a raw tomato, you’ll get four times more from its offshoots, like tomato paste or tomato sauce.

Like other antioxidants , lycopene is known for its disease and free radical fighting.  It’s heralded for being great for the skin, protecting the heart , and fighting off cancer-causing tumors.

And based on the results from a South Korea study, lycopene can add a new function to its already impressive repertoire:  improving blood flow.

After testing the blood samples of approximately 265 women between the ages of 31 and 75, researchers found that those women who had the highest levels of lycopene also had the lowest brachial-ankle pulse wave velocity, or baPWV.

BaPWV is a new measurement doctors use to assess someone’s risk for atherosclerosis.  The higher the measurement, the stiffer the blood vessels are.  The lower the number, the more free-flowing blood travels.

The study was conducted by Korean researchers from Yonsei University in South Korea.  It’s published in the appropriately titled journal Atherosclerosis .

This is an exciting find for anyone who enjoys a heaping helping of marinara sauce on a bed of whole wheat pasta, or a smear of organic tomato paste on a toasted English muffin.

How great it is to know that foods we associate with guilty indulgences are actually great for our bodies

As the French say, Bon appetite!

Sources:
nutraingredients.com
lycopene.com

Exercise and antioxidant supplementation help fight osteoporosis

When it comes to bone health, we typically think of two nutrients that are particularly bone-friendly:  calcium and vitamin D.  But the results of a new study should cause the mind to think of a new bone-building bloc:  antioxidants and exercise.

A recent report from a Canadian university shows that women who supplemented with antioxidants and exercised over an extended period of time saw no bone loss in a six-month period, while those who did not exercise and received a placebo saw “detrimental” bone loss.

The study comes out of the University of Sherbrooke, located in Quebec, Canada.  It involved approximately 35 women (average age: 66) randomly assigned to one of four groupings:  exercise and an antioxidant supplement (vitamins C and E), exercise and no supplement, a placebo and exercise, a placebo and no exercise.  The length of the study was six months.

At its conclusion, the researchers examined all of the women’s bone density levels, measuring in places like the hip and spine, two areas of the body that are essential to maintaining a healthy range of motion.

The researchers found that only the group that had no exercise and supplemented with a placebo showed “detrimental” bone loss, while the exercise and antioxidant supplement group was the only group that saw no bone loss whatsoever.  This suggests that the combination of exercise and antioxidant supplementation is what seems to have an impact on bone loss or bone strength maintenance.

Why exercise improves bone health is pretty straightforward:  Just as a muscle strengthens the more it’s used, so too does a bone.

What isn’t so straightforward is antioxidants’ role in bone strength.  Past research performed by researchers from Tufts University in Boston, Massachusetts suggests carotenoids have bone-building characteristics.  Carotenoids are a specific type of antioxidant, which have been shown to promote healthy immune system function, and to work as a bulwark against free radical dominance of the body’s reproductive processes, particularly among females.

Unfortunately for women, osteoporosis affects them much more than it does men (80 percent of osteoporosis diagnoses are women).  An estimated 75 million people are stricken with it in the United States, Europe and Japan combined (10 million of that number being Americans), with 50 percent of all women over the age of 50 breaking a bone as a result, according to the National Osteoporosis Foundation.

It’s estimated that every 20 seconds someone breaks a bone because of osteoporosis , so time really is of the essence when it comes to reducing one’s susceptibility to bone breakage.

The Canadian study was a trial one, so their loath to make any dosage recommendations until more in-depth studies can be conducted.

In the meantime, look for foods rich in carotenoids – the antioxidant believed to be key in bone strengthening.  These include fruits and vegetable-based products with intense colors, like the orangey orange of sweet potatoes and carrots, the ravishing red of tomatoes and tomato sauce, or the garish green of kale and spinach.

For exercise, aim for 30 minutes that’s low to moderate in intensity.  Even though non-weight bearing activities are good for joints long-term, moderate amounts of weight-bearing exercises are important as well, as the bones need to work to maintain strength.  Great forms of weight-bearing exercises include hiking, walking, tennis, and light jogging.

Sources:
whfoods.org
nutraingredients.com
cdc.gov
nof.org

There’s no news like bad news, and once again, the media have illustrated this axiomatic truth.

For years, I and others in the natural health world have written about the array of benefits antioxidants provide the body.  How antioxidants neutralize free radicals, how they diminish the risk of an assortment of diseases and how they slow the aging process.

These positive benefits haven’t been hid by the media, but they’re rarely afforded the headline status they deserve.  This is mostly because it’s not perceived as news – people just seem to take the benefits of antioxidants for granted whenever a new study comes out on just how effective they are in contributing to overall well-being.

But if a study comes out slamming antioxidants as phony and destructive to health?  Now that’s a story.  It’s the classic journalism credo of “’Dog bites man’ isn’t news, but ‘Man Bites Dog’ is.”

Well ladies and gentlemen, that’s just what we have today, as a study’s been released that actually pooh-poohs the benefits of antioxidants. The researchers say that antioxidants actually “block the positive benefits of exercise on metabolism.”

Now that’s chutzpah!

German researchers came to this conclusion after recruiting approximately 40 men to participate in a four-week study that tested their athletic ability (85 minutes of cardio).  The recruits were both trained and untrained as far as overall fitness goes, and approximately half were assigned to take vitamin C and E supplements following exercise.  The other half took a placebo.

At the end of the study, the researchers came to some surprising – and in my and others’ opinions, flawed – conclusions.  The group that took the placebo showed some improvements in their metabolism, in that their bodies were better able to control and regulate blood sugar (one of the many benefits reaped from regular exercise).  But this wasn’t the case for those who took the vitamin E and C supplements.  They showed no improvements in insulin resistance.

The researchers chalk it up to antioxidants’ blocking reactive oxygen, and because of this, antioxidants might, get this, increase the risk of type II diabetes!

Again, that’s chutzpah!

The sensationally specious study is published in the journal Proceedings of the National Academy of Sciences.

I could go into great depth as to why this study should be taken with a grain of salt, and it starts with the fact that it was so small and only involved men.  But thankfully, there’s been a lot of reaction within the scientific community that epitomize my line of thinking in a more reasonably argued way, so I’ll let one of them speak on my behalf.

One of whom is Dr. Alexander Schauss. Speaking to NutraIngredients.com, Dr. Schauss of the AIBMR Life Sciences Center, an organization dedicated to natural products research, said that the study is flawed on its face because the German researchers asked trained and untrained athletes to perform the same amount of aerobic activity.  Naturally, the lab tests of an untrained person’s body will react differently than those of a trained athlete.

Secondly, much of the German researchers’ data was incomplete.  For instance, they collected muscle biopsies from some of the recruits, yet not for others.

Another one of his criticisms hearkens back to my media criticism, in that while the researchers pooh-pooh antioxidants benefit to exercise, they don’t say there’s any negative effects associated with vitamin E and vitamin C.  Yet the headlines around the world imply this untruth all day long (e.g. “Do Antioxidants Curb an Exercise Benefit,” “Antioxidants Blunt Exercise Benefit,” “Vitamins Undo Exercise Efforts”).

I’m hoping we’ve all reached the point where we can’t judge a book by its cover. You have to really read a study or article before coming to any conclusions.

This is a classic case of why you shouldn’t always take studies as gospel.  Because sometimes, they’re written just to get attention.

And all too often, the media are happy to oblige.

Sources:
nutraingredients.com
nutraingredients.com
webmd.com

Frank Mangano’s commentary:
 
Simply put, antioxidants are vital to preservation of health. This study is just another example of that fact. They are natural compounds that shield the body from harmful free radicals, which cause cell damage and weaken the immune system.

Although consuming sprouted grains and fresh fruits and veggies is an excellent way of obtaining antioxidants, it may not be enough due to our polluted environment. I recommend taking a high-quality combination formula that provides a mix of antioxidants.

Alpha-Lipoic Acid, bilberry, carotenoids, coenzyme Q10, garlic, ginkgo biloba, green tea, selenium and Vitamins C and E are just some of the antioxidants that provide a beneficial role in the prevention of disease.

This is great news for anyone who wants to slow down the oxidative deterioration of food by using natural preservation and reducing the use of chemically synthesized preservatives.

The Egyptian researchers found that when used as natural frying oil with olive leaf juice added, the creation of peroxides in sunflower oil were reduced.

Olive leaf juice is created through a process that involves pressing the leaves of olive trees which are rich in polyphenols. Polyphenols are a class of natural chemicals found in plants that work as antioxidants, which can help fight heart disease and prevent damage from free radicals throughout the body.

According to a 2007 study by the University of Thessaly in Greece, waste from composted olive oil has also been found to be useful as a biofertilizer, as well as a biofilter for toxic metal removal.

“One has to point out that the main goal of this work was to use a very cheap natural source as an antioxidant agent. It is of interest to note that olive leaves used as a natural source for antioxidants in the present study are obtained by the annual pruning of olive plants,” lead researcher Radwan Farag wrote in the study.

Frank Mangano’s commentary:

Anyone interested in reducing oxidation in cooking oils and preserving foods as well as preserving their health should greatly consider using plant extracts, which slow the oxidation of oil when fryed.

Synthetic chemicals only remain a popular choice among food companies because they generally cost less than plant-based extracts. Keep in mind that the primary focus of the large food corporations is to maximize their profits.

The toxicity of chemical food preservatives is an issue many food manufactures are trying to turn a deaf ear to but the fact of the matter is that these chemicals are extremely dangerous.

Sodium nitrite for example, contains potent cancer-causing substances (nitrosamines) yet it continues to be used as a preservative.