 Health Front
News that's good for you
May 2007
Reprinted with permission from Taste For Life
Reduce Blood Pressure
Could a combination of garlic supplements and vitamin C control blood pressure? For those with mildly elevated levels, it seems possible. A recent study adds to a large body of research on garlic’s cardiovascular benefits.
In a small pilot study of human subjects, vitamin C alone had no effect on blood pressure. Garlic, taken on its own, significantly lowered systolic but not diastolic blood pressure. When these supplements were given together, however, systolic and diastolic blood pressures dropped to normal ranges. While further research with larger populations is needed, it’s not a bad idea to consider garlic and C if your blood pressure is slightly elevated.
selected sources
- “Cellular Effects of Garlic Supplements and Antioxidant Vitamins in Lowering Marginally High Blood Pressure in Humans: Pilot Study” by Adam S. Mousa and Shaker A. Mousa, Nutrition Research, 2/07
- “Garlic Plus Vitamin C May Reduce Blood Pressure,” www.nutraingredients-usa.com, 3/13/07
Olive Oil for Ulcers
Compounds called flavonoids might slash your risk for cardiovascular disease, according to a study of nearly 35,000 postmenopausal women. Already identified as potential cancer fighters, flavonoids in apples, pears, grapefruit, strawberries, and chocolate, as well as bran added to food, were linked to reduced death from cardiovascular disease. While study authors warn that the results should not be considered conclusive, including these flavonoid-rich foods in a healthy diet offers other benefits, too. Just go easy on the chocolate—it’s loaded with calories—and choose dark varieties, which contain more flavonoids.
selected sources
- “In Vitro Activity of Olive Oil Polyphenols against Helicobacter pylori,” by Concepcion Romero et al., Journal of Agricultural Food Chemistry, 2/07
- “Olive Oil May Protect against Stomach Ulcers and Cancer” by Stephen Daniells, www.nutraingredients-usa.com, 2/8/07
Take Flavonoids to Heart
Compounds called flavonoids might slash your risk for cardiovascular disease, according to a study of nearly 35,000 postmenopausal women. Already identified as potential cancer-fighters, flavonoids in apples, pears, grapefruit, strawberries, and chocolate, as well as bran added to food, were linked to reduced death from cardiovascular disease. While study authors warn that the results should not be considered conclusive, including these flavonoid-rich foods in a healthy diet offers other benefits, too. Just go easy on the chocolate—it’s loaded with calories—and choose dark varieties, which contain more flavonoids.
source
- “Flavonoid Intake and Cardiovascular Disease Mortality: A Prospective Study in Postmenopausal Women” by Pamela J. Mink et al., American Journal of Clinical Nutrition, 3/07
Did You Know?
To get the full antioxidant and anti-inflammatory benefits of fruits and vegetables, eat them with a little fat from healthy sources (like avocados, nuts, olive oil, and fish) for better absorption.
source
- “Carotenoid Bioavailability Is Higher from Salads Ingested with Full-Fat than with Fat-Reduced Salad Dressings as Measured with Electrochemical Detection” by Melody J. Brown et al., American Journal of Clinical Nutrition, 8/04
Chill!
A common notion says that leftovers bound for the refrigerator must first be cooled at room temperature. Not so, warns the U.S. Food and Drug Administration: Leftover food, especially meat, should be refrigerated promptly, and certainly within two hours of cooking. Make sure your refrigerator is set at 40° or below. Separate large amounts of food into small containers for quicker chilling.
selected sources
- “Chill: Refrigerate Promptly,” Food Safety for You!, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, www.cfsan.fda.gov
- “The Claim: Hot Leftovers Should Cool at Room Temperature” by Anahad O’Connor, New York Times, 1/9/07
Break No Bones
Taking higher-than-recommended doses of calcium and vitamin D significantly lowered the risk of stress fractures in young female Navy recruits, according to a recent study. In just eight weeks, the supplement combination group experienced 27 percent fewer stress fractures than a control group. The most common injury in female military trainees, stress fractures can also plague young female athletes.
The subjects took 2,000 mg of calcium and 800 IU of vitamin D daily. Current government recommendations call for 1,000 mg of calcium and 200 IU of vitamin D daily for women ages 19 to 50.
selected sources
- “Calcium, Vitamin D Reduce Stress Fractures in Young Women” by Timberly Ross, AP, Detroit News, 2/15/07
- “Efficacy of Calcium and Vitamin D Supplementation for the Prevention of Stress Fractures in Female Naval Recruits” by Joan M. Lappe, joint study by National Institutes of Health and U.S. Department of Defense, 10/05
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