Archive for the ‘Polyphenols’ Category

Black tea may match green for weight benefits

Wednesday, June 16th, 2010

Like green tea, extracts from black tea may also help reduce weight gain and cut body fat levels, says a new study from Japan with rats and mice.

Supplementing the diet of lab animals fed a high-fat diet with black tea extracts suppressed body weight gain and body fat levels, with the benefits linked to reduced fat absorption, according to findings published in Nutrition.

Interest in tea and its constituents has bloomed in recent years, with the greatest focus on the leaf’s polyphenol content. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent. Oolong tea is semi-fermented tea and is somewhere between green and black tea. The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin (EC).

By Stephen Daniells, read the rest of the story in June 14, 2010

Can We Delay Alzheimer’s?

Thursday, December 3rd, 2009

A diet rich in polyphenols and polyunsaturated fatty acids could delay the onset of Alzheimer’s disease through the production of new brain cells and the strengthening of neural networks.

A study on adult mice by Professor Mercedes Unzeta at the Department of Biochemistry and Molecular Biology at the Universitat Autonoma de Barcelona showed that being fed a diet based on polyphenols and fatty acids had more cell growth in the olfactory bulb and the hippocampus, both of which are damaged in patients with Alzheimer’s disease.

The research team claims that diets rich in grapes, olive oil, cocoa, nuts and polyunsaturated fatty acids from oily fish could delay the onset of Alzheimer’s.

Currently about 12 million in the US suffer from Alzheimer’s at a cost of about $100 billion in the US.

Read the whole story at Nov. 27, 2009


Wednesday, August 26th, 2009

The polyphenol family is the largest group of plant-based nutrients and they have great cancer-fighting potential. This includes the subgroups tannins and flavonoids, compounds found in berries, teas, grapes/wine, olive oil, chocolate/cocoa, walnuts, peanuts, pomegranates, and most other fruits and vegetables. Many studies give solid evidence that diets rich in polyphenols result in significantly lower incidence for many kinds of cancer. These polyphenols have abilities to check cancer growth at numerous stages in its development. Standard chemotherapy drugs usually work at only one point in the cancer cell’s life cycle, and only after the cancer has started to develop.

You can read the whole story in the magazine Life Extension, Sept. 2009, p. 42.

Exciting News

Wednesday, August 19th, 2009

Exciting news as we come into the new world of nutrigenomics. Nutrigenomics looks at how the nutrients that we consume whether by food or supplements interact with our genes to impact our health. New research gives us information that fish oil with EPA and DHA could possibly nullify the genetic disposition of some people for developing cardiovascular disease.

Another study shows that green tea polyphenols and vitamin D produce a synergistic effect that increases bone mineral density and reduce inflammation and DNA damage.

Inflammation as we know plays a major role in cardiovascular disease, obesity, and metabolic syndrome. Natural anti-inflammatory compounds found in fish oil, green tea, and cinnamon reduce the inflammation and lesson the possibility of these chronic conditions.

Amazing Polyphenols

Thursday, June 18th, 2009

“Dramatic new scientific discoveries have unlocked the genetic secrets to a longer healthier life.” (1) So begins Dr Joseph Maroon’s chapter on polyphenols compounds among them resveratrol in his book The Longevity Factor.

The story of resveratrol is unfolding dramatically as we find out more of its benefits as a life lengthening polyphenol.

Dr Maroon outlines in his book four ways to access the secrets of genetics to live longer and healthier.

1.      Eat and drink natural foods with the highest polyphenol antioxidant content, such as red wine, grape juice, green tea, dark chocolate, and apples.

2.      Take supplements containing superconcentrated polyphenol and resveratrol from natural sources.

3.      Take resveratrol with or without additional polyphenols, as a dietary supplement.

4.      Use a prescription resveratrol-like drug. ( p.168)

Some people feel that this is “new age” alternative medicine. But the earliest recorded use of polyphenols to cure disease dates back to the French explorer Jacques Cartier when he was in North America in 1534. The Native Americans revived him and his crew who were near death with a concoction of pine bark and needles that were extremely rich in a particular polyphenol called procyanidin. Today this potent antioxidant is marketed as pycnogenol for its effect on the heart and blood vessels. This belongs to the family of polyphenols that provide health benefits that are found in red wine, chocolate, blueberries, cranberries and more.

 1) Dr. Joseph Maroon, The Longevity Factor