An ellagitannin-rich pomegranate extract is safe and effective in enhancing the antioxidant profile in humans

Pomegranate, a rich source of antioxidants, has been linked to improved heart health, but a growing body of science indicates the fruit protect against prostate cancer and slowing cartilage loss in arthritis. It is these antioxidants, and particularly ellagitannin compounds like punicalagins and punicalins, which accounts for about half of the fruit's antioxidant ability, that are reportedly behind the proposed health benefits.Lead author David Heber from the University of California, Los Angeles (UCLA), in collaboration with researchers from the University of Colorado and Pom Wonderful, recruited 64 overweight individuals with increased waist size to take part in the safety study, and a further 22 overweight subjects for the study to measure the effects on TBARS.Overweight, but otherwise healthy, subjects were chosen because excess abdominal fat has been associated with increased inflammation and oxidative stress, said the researchers.The first of the two pilot clinical studies assigned the 64 to receive either one or two capsules per day giving daily extract doses of 710 mg (435 mg of gallic acid equivalents, GAEs) or 1420 mg (870 mg of GAEs), respectively, and placebo. The commercially available POMx supplement was used (Pom Wonderful, California).No major adverse effects were reported during the 30 days. Some minor adverse events were reported but none deemed related to the supplement. Moreover, no significant changes occurred in measures of complete blood count (CBC), chemistry, and urinalysis.In the second trial, 22 subjects received two POMx capsules providing 1000 mg of extracts per day (610 mg of GAEs). Heber and co-workers report The researchers did note an increase in body weight among the subjects, however. This could be attributed to the timing of the study, which coincided with end of autumn and several important US holidays.A significant decrease of 0.13 micromoles in TBARS was observed in these subjects, they report. TBARS is considered an important biomarker for oxidative stress, and is strongly linked to cardiovascular events.

Increased intake of dietary fibre, from both cereal and fruit sources, could boost lung health

"This study provides the first known evidence that dietary fibre is independently associated with better lung function and reduced prevalence of COPD," wrote lead author Haidong Kan from National Institutes of Health.COPD mainly affects smokers, and is the number five cause of death worldwide. It is characterised by chronic inflammation in the small airways of the lung and leads to excessive mucus production, excessive fibrous connective tissue development (fibrosis), and degradation of proteins (proteolysis). There is no cure.Yet a reported 10 per cent of people who die from COPD are said to have never smoked in their lives, a statistic that suggests that other factors beyond smoking may play a role in the development of the disease. Lung function was measured by the volume of air that could be forcibly blown out in one second, the so-called forced expiratory volume (FEV1). The researchers reported that people with the highest average fibre intake had a FEV1 that was 60.2 ml higher than subjects with the lowest average fibre intake. Moreover, the forced vital capacity (FVC) was 55.2 ml higher in people with the highest average fibre intake, compared to people with the lowest average fibre intake.In terms of COPD risk, Han and co-workers report a 15 per cent lower risk for people with the highest versus lowest intakes of total fibre. In addition, the highest intake of cereal fibre was associated with a 17 per cent lower risk, while fruit fibre was associated with a 28 per cent lower risk. Insoluble fibre contains cellulose, hemicellulose and lignin and cannot be dissolved in water, unlike soluble fibre. It is found in wheat or cereal bran and in most vegetables and fruits.

Timing of antioxidants key to easing oxidative stress after meals

Consuming antioxidant-rich foods during meals reduces the oxidative stress associated with eating, says a new study that highlights the importance of timing for maximum health benefits.Researchers from the US Department of Agriculture (USDA) measured the blood antioxidant capacity (AOC) of subjects in a series of five clinical trials, and found that consumption of antioxidant-rich foods blunted oxidative stress after a meal of rich in carbohydrates, protein, and fat."We have demonstrated that consumption of certain berries and fruits such as blueberries, mixed grape and kiwifruit, was associated with increased plasma AOC in the postprandial state and consumption of an energy source of macronutrients containing no antioxidants was associated with a decline in plasma AOC," wrote lead author Ron Prior in the Journal of the American College of Nutrition.Oxidative stress has been linked to an increased risk of various diseases including cancer, Alzheimer's, and cardiovascular disease. "Without further long term clinical studies, one cannot necessarily translate increased plasma AOC into a potential decreased risk of chronic degenerative disease," stated Prior and co-workers. In order to determine if the meals containing the different fruit or berries increased the hydrophilic (water-soluble) or lipophilic (fat soluble) antioxidant capacity, measured as Oxygen Radical Absorbance Capacity (ORAC), the researchers conducted five clinical trials with six to ten subjects per experiment. Blood samples from the subjects were taken pre- and post-prandially (before and after the meal).

Indian herb's diabetes benefits gets study boost

Supplements of the Indian herbal Coccinia indica may reduce blood sugar levels by about 20 per cent, says a new study from India that adds to the Indian herb linked potential to aid diabetics.A one gram daily dose of C. indica extract led to an 18 per cent reduction in blood sugar levels after meals, according to a double blind, placebo control, randomised study published in the journal Diabetes Care.The study adds to an ever-growing body of evidence behind the herb's benefits for diabetics, highlighted a few years back in a review by researchers from the Harvard Medical School. They stated that Coccinia indica had the most evidence supporting their potential benefits, with results available from adequately designed randomised controlled trials (RCTs).The authors, led by Rebecca Kuriyan from Institute of Population Health and Clinical Research, Bangalore, recruited 60 people with mild type-2 diabetics (age range 35-60) and randomly assigned them to receive either the one gram C. indica extract or placebo for 90 days. The extract was obtained using alcohol.

Scientists discover why hair goes gray

Scientists researching into skin cancer have stumbled on an explanation as to why hair follicles turn gray, although a magic cure is still a long way off.A report posted on the journal Science by the Boston-based Dana-Farber Cancer Institute traces the loss of hair color to the gradual dying off of adult stem cells, called melanocytes, that provide a reservoir for the renewal of pigment-manufacturing cells.The discovery was made while scientists were researching the origins of malignant melanoma, a potentially deadly form of skin cancer if it is not detected early enough.The scientific team said that its research showed that the loss of melanocytes not only leads to a graying of the hair, but also causes diminishes hues that give the hair shaft a shiny, healthier and more youthful looking appearance.Melanocytes, which manufacture and store the pigment that combines with hair-making cells called keratinocytes to color the hair, are specialized cells spawned by colorless melanocyte stem cells.What actually happens during the graying process is that the melanocyte cells not only become depleted, they also make errors as they age, turning into 'fully committed' pigment cells that position themselves in the wrong part of the hair follicle, thus leading to a loss of pigmentation.However, although the findings have helped crack the reason why hair follicles actually go through the graying process, the scientific team claims that its research is concentrated on finding how melanocytes proliferate uncontrollably in skin cells to form tumors, rather than pursuing the graying process.''Preventing the graying of hair is not our goal,'' emphasizes David Fisher, MD, PhD, director of the Dana-Farber Program in Melanoma, and senior author of the Science paper. ''Our goal is to prevent or treat melanoma, and to the extent this research is revealing the life cycles of melanocytes, which are the cells that become cancerous in melanoma, we would love to identify a signal that would make a melanoma cell stop growing.''The discovery and the fact that the team will not be pursuing the reasons behind the graying process any further, suggests there might be significant opportunities for cosmetic and personal care researchers to take up where the research has left off, in an effort to make further progress in the field.This could in turn lead to more effective dyes to cover gray hair, or possibly the discovery of treatments to either reverse or prevent the graying process, although this kind of treatment is still thought to be some way off.

Carotenoid-rich tomatoes linked to cholesterol cuts

Including tomato products such a sauce and juice into the everyday diet may cut LDL cholesterol levels by 13 per cent, says a new study from Finland.The study, performed with 21 healthy volunteers and published in the British Journal of Nutrition, supports the ever-growing body of research reporting the health benefits of tomato and tomato products."A high dietary intake of tomato products had atheroprotective effects, it significantly reduced LDL cholesterol levels, and increased LDL resistance to oxidation in healthy normocholesterolaemic adults," wrote the researchers, led by Marja-Leena Silaste from the University of Oulu. "These atheroprotective features associated with changes in serum lycopene, beta-carotene and gamma-carotene levels."Tomatoes are a valuable source of nutrients, including beta-carotene, vitamins C and E, and lycopene, a potent antioxidant that gives the fruit its characteristic red colour.The link between the lycopene and prostate cancer risk has been reported in numerous studies, but doubts have been raised about the benefits of the carotenoid after the FDA reported finding no credible evidence supporting lycopene intake and a reduced risk of prostate, lung, colorectal, gastric, breast, ovarian, endometrial, or pancreatic cancer. The FDA has approved a claim on the role of tomatoes in reducing the risk of prostate, gastric, ovarian and pancreatic cancers, indicating that the other compounds found in the whole fruit may be conferring benefits, possibly in synergy with lycopene.The new study assigned the volunteers to an initial three-week low tomato diet before a three-week high tomato diet. Subjects were asked to consume 30 mg of tomato ketchup and 400 ml of tomato juice daily.At the end of the intervention period, the researchers report that total cholesterol levels were reduced by 5.9 per cent, while LDL levels were reduced by 12.9 per cent.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.Blood samples also revealed that lycopene, beta-carotene, and gamma-carotene levels were increased.Moreover, Silaste and co-workers also report that consumption of the high tomato diet was associated with a 13 per cent increase in the level of circulating LDL to resist the formation of oxidised phospholipids, a marker of oxidative stress.