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Looking for a Way to Cut Your Colon Cancer Risk? Try Omega-3 Fatty Acids

Posted: May 10, 2010 at 8:16 am

Researchers have discovered that increased omega-3 fatty acids can reduce the risk of colon cancer. This can come from food sources or fish oil supplementation.

Do you get tons of omega-3 fatty acids in your diet?  If so, new research indicates you will reduce your risk of colon cancer.  Taking fish oil supplements can also accomplish the same goal.

According to Dr. Sangmi Kim at the National Institute of Environmental Health Studies in Research Triangle Park, North Carolina, not only can fish oil supplementation fight inflammation, it can also reduce the risk of cancer.

The study examined polyunsaturated fatty acid intake and bowel cancer risk in both whites and African Americans.  Approximately, half of the people in each group were colon cancer patients.  The other half served as the control group.

The researchers found that the people in the group of whites, who consumed the top forth amount of omega-3s, had half the risk of colon cancer.  They also found that fish oil had the same effect.  Although when the black participants were analyzed separately, they didn’t see cancer rates drop as omega 3 intake increased.  However, researchers stated, “Whether the possible benefit from this dietary modification varies by race warrants further evaluation.”

So where can you get the necessary omega-3 fatty acids? They are found in walnut oils, flaxseed oil, and leafy greets.  It is important to remember to eat more omega-3s than omega-6 fatty acids, as you want a healthy balance in your diet.  It can be unhealthy to have more omega-6 in your system. Omega-6 acids can be typically be found in oils like soybean oil and sunflower oil as well as meats.  While omega-3 oils reduce inflammation, omega-6 oils can cause inflammation.

Frequent readers of Natural Health on the Web know that I am a big advocate of the Mediterranean diet. This diet suggests eating foods high in omega-3 fatty acids like fruits, vegetables, olive oil and fish rather than omega-6 rich meats.


Discuss this post in Frank Mangano’s forum!

Recommendation and review posted by Fredricko

The Connection Between Vitamins and Breast Cancer Rates

Posted: May 10, 2010 at 8:15 am

Announcements at this year’s American Association for Cancer Research Event included the findings that there is a connection between vitamin supplementation and breast cancer rates.

If you have been taking vitamins and calcium supplements, there is good news concerning your risk of getting breast cancer!  New findings about breast cancer prevention were announced at this year’s American Association for Cancer Research 101st Annual Meeting. The event took place April 17-21st in Washington DC.  The meeting attracts over 15,000 attendees each year.

This year one of the presentations included conclusive information that vitamins and calcium supplements have been shown to be effective in reducing the risk of breast cancer.  This new research involved 457-control group and 268 women with breast cancer.  The study showed that vitamins reduced breast cancer risk by about 30%.  Calcium supplements, on the other hand, actually reduced the risk by 40%.

One of the people presenting this information was Jaime Matta PhD from the Ponce School of Medicine in Puerto Rico.  Matta stated, “This process involves at least five separate pathways and is critical for maintaining genomic stability.  When the DNA is not repaired, it leads to mutation that leads to cancer.”  Apparently, calcium supplements enhance DNA repair.  If this complex repair process is interrupted it can lead to cancer.

In addition to supplements reducing the risk of breast cancer, there are also different superfoods that are effective at fighting breast cancer as well. These superfoods include fatty fish, beans, berries and tomatoes.


Discuss this post in Frank Mangano’s forum!

Recommendation and review posted by Fredricko

Dark Chocolate Offers a “Stroke” of Good Luck

Posted: May 10, 2010 at 8:15 am

A compound in dark chocolate has been shown to protect cells after a stroke.

A study at Johns Hopkins has shown that dark chocolate contains a special compound, which can protect the brain after a stroke.  As it turns out, the dark chocolate increases cells that are designed to protect nerve cells from damage. The Journal of Cerebral Blood Flow and Metabolism recently published this study.

Researchers induced a stroke in mice 90 minutes after giving mice a compound in dark chocolate called epicatechin.  Epicatechin is a member of the compounds named plant flavonoids. Flavonoids also work to prevent blood clots and damage caused by clogged arteries.

To induce the stroke, researchers cut blood to the mice’s brains.  They found that the animals that had received the dark chocolate compounds were less likely to receive brain damage.  Also researchers learned that they could give the epicatechin to the animals 3.5 hours after the stroke.  Usually treatments for humans who have had strokes need to be given 2-3 hours later to be effective.  Therefore, this means that doctors can wait longer before administrating epicatechin treatments to patients.

The lead research on this study is Sylvain Dore, PhD.  He said that his study showed that epicatechin stimulated pathways that can shield the brain from damage.  Dore hopes that his studies on dark chocolate and epicatechins can help begin to limit the kinds of damage caused by stress.

If you are turning to chocolate for health benefits, always remember to reach for the dark chocolate.  But don’t forget that the higher the cacao content, the better.


Discuss this post in Frank Mangano’s forum!

Recommendation and review posted by Fredricko

Longevity Meme Newsletter, May 10 2010

Posted: May 10, 2010 at 8:15 am

Recommendation and review posted by Fredricko

Eating chocolate with high flavanol levels can protect the skin from UV light

Posted: May 10, 2010 at 8:14 am

Cocoa beans fresh from the tree are exceptionally rich in flavanols. Unfortunately, during conventional chocolate making, this high antioxidant capacity is greatly reduced due to manufacturing processes.

The researchers evaluated the photoprotective potential of chocolate consumption, comparing:

– conventional dark chocolate
– specially produced chocolate with preserved high flavanol (HF) levels.

A double-blind in vivo study in 30 healthy subjects was conducted, 15 subjects were randomly assigned to either a high flavanol (HF) or low flavanol (LF) chocolate group and consumed a 20 g portion of their allocated chocolate daily.

The minimal erythema dose (MED) was assessed at baseline and after 12 weeks.

In the high flavanol (HF) chocolate group the mean MED more than doubled after 12 weeks of chocolate consumption, while in the LF chocolate group, the MED remained without significant change.

The authors concluded that regular consumption of a chocolate rich in flavanols confers significant photoprotection and can thus be effective at protecting human skin from harmful UV effects. However, conventional chocolate has no such effect.

Video: Chocolate Rain by Tay Zonday.

Eating chocolate can significantly protect the skin from UV light. Williams S, Tamburic S, Lally C. J Cosmet Dermatol. 2009 Sep;8(3):169-73.
Link via @DrShock.
Image source: Wikipedia.


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Recommendation and review posted by Guinevere Smith

Happy Mother’s Day

Posted: May 10, 2010 at 8:13 am

iHeart Guts Ovary plush

Thank a mother’s ovaries today with the new Ovary Plush, “Ova Acheiver” by the wonderfully creative forces at iHeartGuts!

Recommendation and review posted by Guinevere Smith

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