Beet (Beta vulgaris): Medicinal value

The roots and leaves have medicinal uses.
The Romans used beetroot as a treatment for fevers and constipation, amongst other ailments. Apicius in De re coquinaria gives five recipes for soups to be given as a laxative, three of which feature the root of beet. Hippocrates advocated the use of beet leaves as binding for wounds.
Since Roman times, beetroot juice has been considered an aphrodisiac. It is a rich source of the mineral boron, which plays an important role in the production of human sex hormones. Field Marshall Montgomery is reputed to have exhorted his troops to 'take favours in the beetroot fields', a euphemism for visiting prostitutes. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'.Today the beetroot is still championed as a universal panacea. One of the most controversial examples is the official position of the South African Health Minister on the treatment of AIDS. Dr Manto Tshabalala-Msimang, Health Minister under Thabo Mbeki, has been nicknamed 'Dr Beetroot' for promoting beets and other vegetables over antiretroviral AIDS medicines, which she considers toxic

Onion and eye irritation

As onions are sliced, cells are broken, allowing enzymes called alliinases to break down sulfides and generate sulfenic acids (amino acid sulfoxides). Sulphenic acids are unstable and decompose into a volatile gas called syn-propanethial-S-oxide. The gas diffuses through the air and eventually reaches the eye, where it reacts with the water to form a diluted solution of sulfuric acid. This acid irritates the nerve endings in the eye, making them sting. Tear glands produce tears to dilute and flush out the irritant.
Supplying ample water to the reaction prevents the gas from reaching the eyes. Eye irritation can, therefore, be avoided by cutting onions under running water or submerged in a basin of water. Rinsing the onion and leaving it wet while chopping may also be effective. Another way to avoid irritation is by not cutting off the root of the onion, or by doing it last, as the root of the onion has a higher concentration of enzymes. Chilling or freezing onions prevents the enzymes from activating, limiting the amount of gas generated. Using a sharp blade to chop onions will limit the cell damage and the release of enzymes that drive the irritation response. Having a fire, such as a candle or a burner, will help as the heat and flames will draw in the onion gas, burn it, and then send it up with the rest of the flame exhaust. In the heat, the chemical changes such that it no longer irritates the eyes.
The volume of sulphenic acids released, and the irritation effect, differs among Allium species.
A firm in Toronto, Canada, attempted to utilize this property of onions in the manufacture of a form of tear gas for civilian use. It was marketed in 1991 but was unsuccessful as it had an effective shelf life of only three months.The characteristic odour of onions can be removed with lemon.

Onion: Medicinal properties and health benefits

Evidence suggests that onions may be effective against the common cold, heart disease, diabetes, osteoporosis, and other diseases. They contain anti-inflammatory, anticholesterol, anticancer, and antioxidant components such as quercetin.In many parts of the world, onions are used to heal blisters and boils. A traditional Maltese remedy for sea urchin wounds is to tie half a baked onion to the afflicted area overnight. In the morning, the spikes will be in the onion. In the United States, products that contain onion extract (such as Mederma) are used in the treatment of topical scars.In homeopathy, Allium cepa is used for rhinorrhea and hay fever.
Onions, like garlic, are members of the Allium family, and both are rich in powerful sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects. Onions contain allyl propyl disulphide, while garlic is rich in allicin, diallyl disulphide, diallyl trisulfide and others. In addition, onions are very rich in chromium, a trace mineral that helps cells respond to insulin, plus vitamin C, and numerous flavonoids, most notably, quercitin.The higher the intake of onion, the lower the level of glucose found during oral or intravenous glucose tolerance tests. Experimental and clinical evidence suggests that allyl propyl disulfide is responsible for this effect and lowers blood sugar levels by increasing the amount of free insulin available. Allyl propyl disulfide does this by competing with insulin, which is also a disulphide, to occupy the sites in the liver where insulin is inactivated. This results is an increase in the amount of insulin available to usher glucose into cells causing a lowering of blood sugar.In addition, onions are a very good source of chromium, the mineral component in glucose tolerance factor, a molecule that helps cells respond appropriately to insulin. Clinical studies of diabetics have shown that chromium can decrease fasting blood glucose levels, improve glucose tolerance, lower insulin levels, and decrease total cholesterol and triglyceride levels, while increasing HDL-cholesterol levels. Marginal chromium deficiency is common in the United States, not surprising since chromium levels are depleted by the consumption of refined sugars and white flour products as well as the lack of exercise. One cup of raw onion contains over 20% of the Daily Value for this important trace mineral.
The regular consumption of onions has, like garlic, been shown to lower high cholesterol levels and high blood pressure, both of which help prevent atherosclerosis and diabetic heart disease, and reduce the risk of heart attack or stroke. These beneficial effects are likely due to onions' sulfur compounds, its chromium and its vitamin B6, which helps prevent heart disease by lowering high homocysteine levels, another significant risk factor for heart attack and stroke. Onions have been singled out as one of the small number of vegetables and fruits that contributed to the significant reduction in heart disease risk seen in a meta-analysis of seven prospective studies. Of the more than 100,000 individuals who participated in these studies, those who diets most frequently included onions, tea, apples and broccoli-the richest sources of flavonoids-gained a 20% reduction in their risk of heart disease.Quercitin, an antioxidant in onions, and curcumin, a phytonutrient found in the curry spice turmeric, reduce both the size and number of precancerous lesions in the human intestinal tract, suggests research published in Clinical Gasteroenterology and Hepatology.
A compound newly identified in onions with the long complex name of gamma-L-glutamyl-trans-S-1-propenyl-L-cysteine sulfoxide, GPCS, for short, inhibits the activity of osteoclasts (the cells that break down bone). The more GPCS given in this animal study, the more the bone resorptive (breakdown) action of osteoclasts was inhibited.Onions may be especially beneficial for women who are at increased risk for osteoporosis as they go through menopause. Fosamax (Alendronate), the drug typically prescribed to prevent excessive bone loss, works in a similar manner, by destroying osteoclasts, so they do not break down bone. Potential negative side effects of Fosamax include irritation of the upper gastrointestinal mucosa, acid regurgitation, esophageal ulcers and erosions.Several anti-inflammatory agents in onions render them helpful in reducing the severity of symptoms associated with inflammatory conditions such as the pain and swelling of osteo- and rheumatoid arthritis, the allergic inflammatory response of asthma, and the respiratory congestion associated with the common cold. Both onions and garlic contain compounds that inhibit lipoxygenase and cyclooxygenase (the enzymes that generate inflammatory prostaglandins and thromboxanes), thus markedly reducing inflammation. Onions' anti-inflammatory effects are due not only to their vitamin C and quercitin, but to other active components called isothiocyanates. These compounds work synergistically to spell relief from inflammation. In addition, quercitin and other flavonoids found in onions work with vitamin C to help kill harmful bacteria, making onions an especially good addition to soups and stews during cold and flu season.

European Bilberry Extract

The anthocyanosides are considered the most important of the pharmacologically active components. Anthocyanoside concentration in the fresh fruit is approximately 0.1% to 0.25%, while concentrated bilberry extracts are usually standardized to 25% anthocyanosides. The berry's anthocyanoside content increases as the fruit ripens. Several compounds belonging to different chemical classes have been isolated from Vaccinium myrtillus berries and the pharmacological and clinical activities of anthocyanosides have been well documented in scientific literature.
Ginnovay™ Bilberry Extract 25%,exclusively manufactured by Beijing Gingko Group (BGG), is a standardized bilberry extract whose pharmacological, pharmacokinetics and clinical activities have been well documented. As you will see in the following summary, BGG designed and completed a clinical trial that showed a significant improvement in people with myopia.

Study positions Pycnogenol against menopause symptoms

A cluster of symptoms experienced by women are associated with the onset of the menopause, that signals the end of the reproductive years, including hot flashes, depression, panic attacks and higher cholesterol levels. The new study, involving 155 perimenopausal women at Ham-Ming hospital in Taiwan and published in the Scandinavian Journal of Obstetrics and Gynaecology, could prove pivotal in positioning the natural product as an alternative to oestrogen replacement therapy. Although hormone replacement is the most common remedy proffered for the symptoms, the approach has had a bad rap due to side effects, which can include breast tenderness, nausea, headaches, leg cramps, irregular bleeding, weight gain and bloating. Moreover, the hormone replacement marketed took a hit in 2002, when the Women's Health Initiate study reported an association with increased breast cancer and cardiovascular disease risk. According to Datamonitor the market size peaked in 2001 at US$3.5bn across seven major markets, but this figure seriously declined following the study. The women were randomised to receive either 200mg of Pycnogenol or a placebo each day. They self-reported their symptoms using the Women's Health Questionnaire, which asked questions on somatic symptoms, depressed mood, vasomotoric symptoms, memory and concentration, attractiveness, anxiety, sexual behaviour, sleep problems and menstrual symptoms. The women also visited the clinic one month into the trial, and at three and six months, where their body mass index, blood pressure, lipid profile and antioxidant status were measured. After six months LDL cholesterol levels were seen to have reduced by 10 per cent in the women taking the Pycnogenol, compared to those on the placebo. The Pycnogenol women's antioxidant levels also increased. While the WHQ of the women in the placebo group showed no significant changes in symptoms, the Pycnogenol group reported improvement of all symptoms compared to the start of the treatment, with no side effects. Rapid improvement was reported after the one-month mark. Lead researcher Dr Peter Rohdewald of the Institute of Pharmaceutical Chemistry, University of Munster, Germany, said that the study was conducted using Pycnogenol because it has previously shown promise in a variety of related areas, including skin elasticity, free radical scavenging, antioxidant activity, cognitive function and skin elasticity. "Achieving these health benefits is key to treating perimenopausal symptoms," he said. Pycnogenol has also been studies for benefits in other areas of women's health, including endometriosis and menstrual pain - in the latter case thanks to its anti-inflammatory properties. Pycnogenol, the sole and branded ingredient of Horphag Research is derived from the bark of French maritime pine trees that grow along the cost of South West France. It is contract manufactured in situ by Biolandes. Horphag's chief operating officer and executive vice president Victor Ferrari told NutraIngredients.com that expanding applications through science is key to the business, which continues to report growth on an annual basis.

Buckwheat protein shows potential for cholesterol reduction

If the results can be reproduced in humans, the proteins may offer an alternative for functional food formulators and dietary supplements to tap into the burgeoning cholesterol reduction market, currently dominated by phytosterols and stanols. The research, published in the Journal of Food Science, reports that supplementation of a high cholesterol diet with protein from common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum Gaertn) reduced serum cholesterol levels in rats by 32 and 25 per cent, respectively.In a second experiment, the researchers looked at the effect of the proteins to reduce the formation of gallstones (lithogenesis), measured by the lithogenic index. Supplementation with common (BWP) and tartary buckwheat (TBP) led to reductions of the lithogenic index of 62 and 43 per cent, respectively."Taken together, these results suggest a potential source of TBP as a functional food ingredient as well as BWP," wrote the authors.High cholesterol levels, hypercholesterolaemia, have a long association with many diseases, particularly cardiovascular disease (CVD), the cause of almost 50 per cent of deaths in Europe, and reported to cost the EU economy an estimated €169bn ($202bn) per year.Analysis of the chemical composition of TBP was found to be 45.8 per cent protein, 7.8 per cent lipids, and 2.7 per cent dietary fibre, while BWP was composed of 65.8 per cent protein, 22.0 per cent lipids, and 7.0 per cent dietary fibre. TBP was also found to contain more rutin and quercetin than BWP, with 5.3 and 4.4 mg of rutin per 100 grams, respectively, and 1710 and 5.4 mg of quercetin per 100 grams, respectively. "In this study, TBP contained much amount of quercetin, and its concentration is much higher than BWP, while the content of rutin was very low in both TBP and BWP," wrote the authors. "The results imply that the rutin in tartary buckwheat flour might be largely degraded to quercetin during the alkali extraction process."The researchers note that a synergy might exist between quercetin and tartary buckwheat protein, both of which have been reported to offer protective benefits to the colon. "A large amount of quercetin in TBP might transfer to large bowel together with indigestible protein. It is possible that quercetin in the TBP may exert potentially beneficial effects on protecting colon oxidative damage," they stated.Additional studies need to be performed, with human interventions a priority, before the potential benefits for cholesterol reduction and colon health can be accepted, but the initial results from animal studies appear promising.

Green Tea Extract

Our green tea extracthas a high content of catechins, polyphenolic substances that secure top shelf-life performance in heattreated eat products.
Already a popular nutrient in beverages and dietary supplements, the use of green tea extract for shelf-life extension will enhance your brand image. A recognised antioxidant for many years.
Rich in phenolic diterpenes, rosemary extract is widely recognised for its ability to delay lipid oxidation and maintain the sensory and nutritional quality of numerous applications so they keep their appetising colour, aroma and flavour longer.
Particularly raw and fermented meat benefit from this strong antioxidant effect. In long-life bakery products, Rosemary Extract is a strong choice for the many new trans-free products that require extra protection.
It is also effective in dressings, soups and sauces, margarine and spreads and ready meals.

Effect of milk on tea

A study at the Charité Hospital at the University of Berlin in Mitte showed that adding milk to tea will block the normal, healthful effects that tea has in protecting against cardiovascular disease. This occurs because casein from the milk binds to the molecules in tea that cause the arteries to relax, especially EGCG. Milk may also block tea's effect on other things, such as cancer. Other studies have found little to no effect from milk on the observed increase in total plasma antioxidant activity. Teas with high EGCG content, such as green tea, are not typically consumed with milk. Previous studies have observed a beneficial effect from black tea which was not attributable to the catechin content. Plant-based "milks", such as soy milk, do not contain casein and are not known to have similar effects on tea.
Milk also binds the tannin in the tea, rendering it harmless.

EGCG: Its Effect on HIV

A recent study appearing in the Journal of Allergy and Clinical Immunology stated that epigallocatechin gallate (EGCG) found in Green Tea can help to boost one's immune system, therefore helping to prevent HIV. University of Sheffield Research Professor Mike Williamson stated that, "Our research shows that drinking green tea could reduce the risk of becoming infected by HIV, and could also slow down the spread of HIV" however was quick to point out that, "It is not a cure, and nor is it a safe way to avoid infection, however, we suggest that it should be used in combination with conventional medicines to improve quality of life for those infected" as well as the fact that the research is in very early stages.
Black tea compounds, however, has been shown to be even more effective than EGCG, especially Theaflavins and Thearubigins, which bind to HIV's gp41, which unlike gp120, can't be shed easily by HIV. However, far less research has been conducted on black tea compounds as compared to green tea, probably related to reasons of profit. Theaflavins are not found in green tea, but are closely related to EGCG.

EGCG Boosts immune system and mental alertness

On 21 April 2003 the Brigham and Women's Hospital released details of a research project which indicated that the amino acid L-theanine may help the body's immune system response when fighting infection, by boosting the disease-fighting capacity of gamma delta T cells. The study included a four-week trial with 11 coffee drinkers and 10 tea drinkers, who consumed 600ml of coffee or black tea daily. Blood sample analysis found that the production of anti-bacterial proteins was up to five times higher in the tea-drinkers, an indicator of a stronger immune response.
L-theanine has also been found to increase alpha wave production in the brain, which is associated with a state of "alert relaxation".
===Lowers chances of cognitive impairment=== A 2006 study showed that elderly Japanese people who consumed more than 2 cups of green tea a day had a 50 percent lower chance of having cognitive impairment, in comparison to those who drank fewer than 2 cups a day, or who consumed other tested beverages. This is probably due to the effect of EGEC, which passed through the Blood Brain Barrier.

EGCG: Anti-cancerous property

An article in New Scientist magazine mentions that numerous studies suggest that green tea protects against a range of cancers, including lung, prostate and breast cancer. The reason cited is the antioxidant epigallocatechin gallate (EGCG), according to Hirofumi Tachibana's team at Kyushu University in Japan. Their research showed that growth of human lung cancer cells that have a cell receptor called 67 LR is slowed significantly after drinking just two or three cups of green tea, which contains EGCG. The research also showed that 67 LR is involved in the propagation of prion diseases such as mad cow disease in humans. So knowledge of EGCG's effect on 67 LR might have implications in the treatment of these diseases.
According to the U.S. National Cancer Institute, in laboratory studies using animals, catechins inactivated oxidants before cell damage occurred, reduced the number and size of tumors, and inhibited the growth of cancer cells.White tea has been claimed to be even more effective, based upon preliminary work by Santana-Rios et al.
Another study from the Oxford Life Science journal Carcinogenesis showing a capacity of green tea in combination with tamoxifen is effective in suppressing breast cancer growth in vitro human breast cancer tumors and in vivo animal experiments in mice.

Lemon and Health benefits

Some sources state that lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties. These may be able to deter cell growth in cancers. Limonins found in lemons could also be anti-carcinogens.
Because of its high Vitamin C content, lemon has been touted in alternative medicine as a tonic for the digestive system, immune system, and skin. There is a belief in Ayurvedic medicine that a cup of hot water with lemon juice in it tonifies and purifies the liver. In a Japanese study into the effects of aromatherapy, lemon essential oil in vapour form has been found to reduce stress in mice.

Lemon: Its Culinary and Non- Culinary uses

Lemons are used to make lemonade, and as a garnish for drinks. Iced tea, soft drinks and water are often served with a wedge or slice of lemon in the glass or on the rim. The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold. Fish are marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts. Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking: the acid provided by the juice partially hydrolyzes the tough collagen fibers in the meat (tenderizing the meat), though the juice does not have any antibiotic effects. Lemons, alone or with oranges, are used to make marmalade. The grated rind of the lemon, called lemon zest, is used to add flavor to baked goods, puddings, rice and other dishes. Spicy pickled lemons are a Moroccan Jewish delicacy. A liqueur called limoncello is made from lemons. When lemon juice is sprinkled on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, it acts as a short-term preservative.

Lemon battery - A popular science experiment in schools involves attaching an electrode to the lemon and using it as a battery to power a light. The electricity generated in this way can also power a small motor. These experiments also work with other fruits and vegetables.
Lemon hair lightener - Lemon juice applied to the hair is a natural hair lightener.
Insecticide - The D-limonene in lemon oil is used as a non-toxic insecticide treatment. See orange oil.
Acne Treatment - Applying lemon juice to facial blemishes is a popular form of treating acne.
Skin bleach - Lemon juice is also believed by many to lighten the skin when applied topically, as it has been suggested that the acids it contains inhibits melanin production. The effectiveness, however, is largely a subject of debate

Radish: Its Nutritional and medicinal value

Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 Calories or less, coming largely from carbohydrates, making radishes, relative to their size, a very filling food for their caloric value.

Radishes are suggested as an alternative treatment for a variety of ailments including whooping cough, cancer, coughs, gastric discomfort, liver problems, constipation, dyspepsia, gallbladder problems, arthritis, gallstones, kidney stones and intestinal parasites.

Bean and Its toxin

Some raw beans, for example kidney beans, contain harmful toxins (lectins) which need to be removed, usually by various methods of soaking and cooking. The soaking water from kidney beans should be discarded before boiling, and some authorities recommend changing the water during cooking as well. Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy toxins even though the beans do not smell or taste 'bad' (though this should not be a problem if the food reaches boiling and stays there for some time).

Almond: Possible health benefits

Edgar Cayce, a man regarded as the father of American holistic medicine, also highly favored the almond. In his readings, Cayce often recommended that almonds be included in the diet. Claimed health benefits include improved complexion, improved movement of food through the colon and the prevention of cancer.Recent research associates inclusion of almonds in the diet with elevating the blood levels of high density lipoproteins and of lowering the levels of low density lipoproteins.
In Ayurveda, the Indian System of Medicine, almond is considered a nutritive for brain and nervous system. It is said to induce high intellectual level and longevity. Almond oil is called Roghan Badam in both Ayurveda and Unani Tibb (the Greco-Persian System of Medicine). It is extracted by cold process and is considered a nutritive aphrodisiac both for massage and internal consumption. Recent studies have shown that the constituents of almond have anti-inflammatory, immunity boosting, and anti-hepatotoxicity effects.

Almond: Its Culinary uses

While the almond is most often eaten on its own, raw or toasted, it is used in some dishes. It, along with other nuts, is often sprinkled over desserts, particularly sundaes and other ice cream based dishes. It is also used in making baklava and nougat. There is also almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its less salty taste. The young, developing fruit of the almond tree can also be eaten as a whole ("green almonds"), when it is still green and fleshy on the outside, and the inner shell has not yet hardened. The fruit is somewhat sour, and is available only from mid April to mid June; pickling or brining extends the fruit's shelf life.
The sweet almond itself contains practically no carbohydrates and may therefore be made into flour for cakes and biscuits for low carbohydrate diets or for patients suffering from diabetes mellitus or any other form of glycosuria. A standard serving of almond flour, 1 cup, contains 20 grammes of carbohydrates, of which 10 g is dietary fibre, for a net of 10 g of carbohydrate per cup. This makes almond flour very desirable for use in cake and bread recipes by people on carbohydrate-restricted diets.
Almonds can be processed into a milk substitute simply called almond milk; the nut's soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice, for lactose intolerant people, vegans, and so on. Raw, blanched, and lightly toasted almonds all work well for different production techniques, some of which are very similar to that of soymilk and some of which actually use no heat, resulting in "raw milk" (see raw foodism).
Sweet almonds are used in marzipan, nougat, and macaroons, as well as other desserts. Almonds are a rich source of Vitamin E, containing 24 mg per 100 g. They are also rich in monounsaturated fat, one of the two "good" fats responsible for lowering LDL cholesterol.
The Marcona variety of almond, which is shorter, rounder, sweeter, and more delicate in texture than other varieties, originated in Spain and is becoming popular in North America and other parts of the world. Marcona almonds are traditionally served after being lightly fried in oil, and are also used by Spanish chefs to prepare a dessert called turrón.
In China, almonds are used in a popular dessert when they are mixed with milk and then served hot. In Indian cuisine, almonds are the base ingredient for pasanda-style curries.

Sweet and bitter almonds

There are two forms of the plant, one (often with white flowers) producing sweet almonds, and the other (often with pink flowers) producing bitter almonds. The kernel of the former contains a fixed oil and emulsion. As late as the early 20th century the oil was used internally in medicine, with the stipulation that it must not be adulterated with that of the bitter almond; it remains fairly popular in alternative medicine, particularly as a carrier oil in aromatherapy, but has fallen out of prescription among doctors.
The bitter almond is rather broader and shorter than the sweet almond, and contains about 50% of the fixed oil which also occurs in sweet almonds. It also contains the enzyme emulsin which, in the presence of water, acts on a soluble glucoside, amygdalin, yielding glucose, cyanide and the essential oil of bitter almonds or benzaldehyde. Bitter almonds may yield from 6 to 8% of hydrogen cyanide. Extract of bitter almond was once used medicinally but even in small doses effects are severe and in larger doses can be deadly; the prussic acid must be removed before consumption.
The nut of the tree has also been used as a preventative for alcohol intoxication. Folklore claims that almonds are poisonous for foxes.

Overweight toddlers more likely to be iron deficient

A study conducted by Texas' UT Southwestern Medical Center, published in this month's Pediatrics, found overweight toddlers and those not enrolled in day care are at a higher risk for iron deficiency. Researchers drew from a national survey of 1,641 toddlers and deduced that 20 percent of overweight toddlers were iron-deficient, compared with seven percent of normal-weight toddlers.The food industry could in part play a role in bridging this gap, coupled with increased consumer awareness on the significance of this lack of nutrition. Iron-deficiency this early in life can result in delays in behavioral and cognitive development."Given the detrimental long-term effects and high prevalence of iron deficiency, preventing iron deficiency in early childhood is an important public health issue," said Dr. Jane Brotanek, assistant professor of pediatrics at UT Southwestern and lead author of the study.While several studies have demonstrated a high prevalence of iron deficiency in the US among low-income infants and children, the UT Southwestern study claims to be the first to report an association between iron deficiency and being overweight among children at such an early age. Beyond the US, iron deficiency has become a global health problem with potentially catastrophic consequences.According to the United Nations World Food Programme (WFP), iron deficiency is the most common form of malnutrition, affecting 4.5bn people worldwide. It is estimated to impair the mental development of 40-60 percent children in developing countries. Not only can iron deficiency, a common cause of anemia, affect children's ability to learn and perform in school, but it can also negatively effect their bone marrow and muscle function. In addition, WFP says that, later in life, widespread iron deficiency in turn damages productivity and can cut GDP by as much as two percent in some countries.Of the toddlers, 42 percent were Hispanic, 28 percent were white and 25 percent were black. For the Hispanic toddlers participating, iron deficiency was at 12 percent, while it stood at six percent for both white and black participants.The researchers attributed such iron deficiency to the practice of continuing to exclusively breastfeed beyond six months without also giving infant foods supplemented with iron. "It may be that children enrolled in day care centers have better diets, with higher amounts of iron, than children who do not attend day care," she said. "Little is known about the quantity and types of foods and beverages served in child care settings as well as staff training on nutrition."

Naked Juice brings probiotics to functional juice

Probiotics have already entered the functional beverage category via the dairy aisle, but now Naked Juice will market a whole new premium juice drink with active culture ingredient bifidobacterium. Available nationally this month, Probiotic Tropical Mango is a juice smoothie that will be marketed for the support of digestive and immune health. Functional beverages are a huge driving force in the entire functional food and beverage category, with energy drinks and enhanced waters now leading the way. According to a new Mintel report on functional beverages, functional juices have lost out to other categories of functional beverages. Among other things, probiotics are hailed for their potential to supporting optimal digestive functioning. They have long been popular in Europe, buy have only recently begun to make waves in the US, thanks in part to a heavy marketing initiative carried out by French dairy giant Danone.Friendly bacteria is becoming more and more prevalent in functional foods on mainstream shelves.Probiotic drinks and yoghurts are leading functional food and drink market growth, according to a recent report Datamonitor. This growing popularity of probiotic drinks and yoghurts has led to advertising campaigns such as those for Danone's Activia line.