5 life-extending benefits of resveratrol

The most familiar connection to red wine is the “French Paradox.” Researchers have discovered that in regions of France where the population enjoys a high-fat diet but consumes a lot of red wine with meals, the incidence of heart attacks is considerably lower than in other parts of the world.

Easy Health Options Staff

They now believe that the benefits of red wine — that is the resveratrol found in the red wine — extends to brain health, cancer protection and longevity, in addition to being cardio-protective.

We can get the resveratrol compound from several foods, with grapes and wine being the most abundant sources. But resveratrol can also be found in seeds as well as skin and fruit of vaccinium berries such as bilberries, raspberries, blueberries and cranberries.

Here are 5 benefits of resveratrol that can help you lead a longer, healthier life:

1. It protects your heart

Hypertension, or high blood pressure, is the silent killer. It is the most common form of cardiovascular disease, which is the leading cause of death in the United States.

But cardiovascular disease is preventable and, in many cases, reversible — and diet plays an important role.

The most important use of resveratrol is related to the protection of the blood vessels and heart, which lies in its antioxidant, anti-inflammatory, and blood flow properties.

Resveratrol helps prevent damage to blood vessels, reduces “bad” cholesterol and prevents blood clots. For example, according to a study from the European Journal of Pharmacology, resveratrol helps protect you from atherosclerosis, or plaque build up in the arteries.

2. It helps you look younger

In an effort to look our best, we spend a fortune on facial creams, special soaps and other treatments designed to improve our appearance. But one of the most effective ways to look younger, researchers say, is to eat the foods that support the health of your skin.

A study at Newcastle University in England demonstrates that nutrients in certain foods can help facial skin cells help fight aging. The most potent of these natural chemicals are antioxidants that support mitochondria (cellular structures that produce energy) such as resveratrol found in red wine.

It may also slow the growth of the bacteria that lead to skin blemishes.

3. It prevents or inhibits some cancers

You may already know that calorie restriction turns on a certain set of genes called “sirtuins” that help you live linger.

Those same sirtuins can also help you survive – and protect you against – breast cancer.

Resveratrol is the compound that turns on sirtuins. So if you want to give yourself an epigenetic advantage against cancer, it might be a wise idea to add red huckleberries, cranberries, lingonberries and blueberries to your diet.

Several studies have also noted that resveratrol makes tumor cells more susceptible to chemotherapy and radiation treatment, increasing the chances of a full recovery from all types of cancer, including aggressive tumors.

4. It protects the brain

Inflammation is a major problem for people with Alzheimer’s. In fact, it’s what causes the brain damage that leads to the life-altering memory loss, confusion and personality changes that make the disease so scary.

But the good news is, if you know a disease is caused primarily by inflammation, it’s easier to figure out a solution.

And, unsurprisingly, the most promising solution for Alzheimer’s may be a potent anti-inflammatory compound… one that’s been revered for its health-giving properties for over a decade now… resveratrol.

So raise a glass of wine when you next dine on a delicious dinner from the brain-healthy list of foods (below), toast your good health, good fortune and youthful brain — and enjoy a modest serving of dessert if you want.

5. It boosts insulin sensitivity

There’s a nutrient that you already know has tremendous benefits for your heart and brain. It’s even anti-aging, but can also increase insulin sensitivity (improve insulin function) and lower blood sugar — naturally. It’s resveratrol.

In one study, 19 men with type 2 diabetes took a placebo or 5 mg of resveratrol (the antioxidant polyphenol) twice per day. Researchers asked the men not to eat foods with high amounts of resveratrol, such as red wine and grapes, peanuts and berries.

After four weeks, while the placebo group had not improved, men who had taken resveratrol had far fewer signs of oxidative stress, and much higher levels of a protein that helps cells absorb and use glucose. Doctors said this is the first study in humans to show that resveratrol improves insulin sensitivity.

How much is enough?

With supplementation of a nutrient, it’s important to know how much and what to take.

First thing to remember with resveratrol is that there are three, not two forms. There’s trans, cis and dihydro-resveratrol. All have health-enhancing properties, but the most studied and powerful for insulin function is the trans form.

Inexpensive resveratrol supplements will be in the cis-form. Even trans-resveratrol will turn into cis if stored improperly. This is why high-quality trans-resveratrol supplements cost a bit more.

Second, you want to take a high enough dose that it will have a positive effect on your whole body. That means not falling for the cheap 500 mg “resveratrol” pills and instead opting for at least 40 mg of pure trans-resveratrol each day.

https://easyhealthoptions.com/5-life-extending-benefits-resveratrol

TOP PICKS: Ripe for the picking

27 March 2012| last updated at 12:35PM

By Syida Lizta Amirul Ihsan | slizta@nstp.com.my              

We all know that we should increase our intake of fruit and vegetables in our diet. Question is, which fruit to choose and for what? Nutritionist Hong Ya Chee gives Syida Lizta Amirul Ihsan some tips on the best health options from the fruit counter.

Grapefruit

 1. Grapefruit is high in enzymes that burn fats, has high water content and less sodium.
“A combination of these three makes grapefruit a perfect food for increasing your body’s metabolism. Try eating grapefruit or drinking grapefruit juice every day and you will notice how quickly you lose those extra kgs,” Hong says.

Apple

2. One apple provides up to 5g fibre, more than many cereals. This helps your digestion.
“Fibre can either pull water out of your colon to keep things moving along when you’re backed up, or absorb excess water from your stool to slow your bowels down,” she says.

A Cornell University study also found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer’s disease.

Grape

3. Grapes are rich sources of vitamins A, C, B6 and folate in addition to essential minerals like potassium, calcium, iron, phosphorus, magnesium and selenium.

Grapes contain flavonoids that are very powerful antioxidants, which can reduce the damage caused
by free radicals and slacken ageing.

Berries

4. Blueberries, strawberries, raspberries and cranberries are loaded with fibre, which helps you feel full (and eat less).
“They top the charts in antioxidant power, protecting your body against inflammation and free radicals, molecules that can damage cells and organs.”

Pomegranate

5. Pomegranates are full of antioxidants, the vitamins and enzymes known for keeping low-density bad cholesterol from oxidising and causing atherosclerosis, or hardening of the arteries.

Passion fruit

6. Passion fruit is a great source of Vitamin A, good for our eyesight. It is also high in fibre and has potassium, an electrolyte that helps maintain your body fluid levels.

Dragon fruit

7. It contains Vitamin C which helps to improve the immune system and heal bruises and open wounds quickly.
“The Vitamin B1 (Thiamine) content in dragon fruit helps our bodies generate a lot more energy and metabolises carbohydrates.”

Orange

8. Orange is known for its Vitamin C, a powerful natural antioxidant.

“Consumption of foods rich in Vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood,” she says.

Kiwi

9. It contains calcium which helps to build strong bones and teeth, magnesium and copper to strengthen bones.
“In addition to its bone strengthening properties, copper also facilitates brain development.”

Papaya

10. Papaya contains a lot of essential vitamins to strengthen our immune system. “This fruit contains a high concentration of phytonutrients and is a very good source of Vitamins A, C, and E.”


http://www.nst.com.my/life-times/health/top-picks-ripe-for-the-picking-1.66407

The Best Summer Superfoods

Dr. Isaac Eliaz | Jul 19, 2013

Besides being delightfully delicious, colorful and refreshing, many types of berries are impressing researchers with their array of remarkable health benefits. Fresh berries as well as powders, extracts and frozen versions represent a prime example of what are being called “superfoods” because they contain high levels of specialized compounds, beyond the traditional vitamins and minerals in most whole foods. Called phytonutrients, these unique plant compounds are shown to provide a wealth of important benefits.

New Research On Blueberries And Strawberries

Researchers recently demonstrated the remarkable brain-protecting benefits offered by blueberries and strawberries, showing they help clear accumulated toxins in the brain. They were also shown to offer protection against radiation damage. These results add to the growing body of data demonstrating that berries, both common and exotic, can deliver powerful health benefits.

Phytonutrients are produced by plants for specific purposes, such as warding off fungal and bacterial infections, and protecting against other types of harmful exposures. Fortunately for us, these unique compounds provide numerous health benefits thanks to their multiple mechanisms of action.

Perhaps the most well-known benefits of many phytonutrients are their antioxidant activities. The free-radical scavenging abilities of many berries have been shown to effectively fight the oxidative damage that contributes to chronic illnesses such as cancer and heart disease. Different phytonutrients also give berries and other plants their vibrant colors — hence the common saying today: “Add more color to your diet.” Many of these compounds are in the flavonoid family, including anthocyanins, which give berries their distinctive colors. Many berries offer potent anti-inflammatory benefits, immune support, hormone balancing, cardiovascular benefits, anti-cancer actions and much more.

Variety, Color And Remarkable Benefits

An amazing variety of berries are currently available in the United States, including blackberry, red raspberry, cranberry, blueberry, black raspberry and strawberry. Because of the growing interest in berries — not just as food but in supplements and other products — other less common varieties are being increasingly cultivated. Boysenberries, Marion berries, pomegranate and black currant are gaining more attention — particularly pomegranate for its powerful antioxidant, anticancer and cardioprotective benefits.

In addition, there are a number of lesser-known berries that have been consumed for millennia in the traditional diets of tribal communities worldwide. More exotic berries such as goji, mangosteen, acai, maqui and sea buckthorn are commonly consumed in other parts of the world and are now available as extracts, dried berries and powders here in the United States.

The Amazing Maqui Berry

Maqui berry is native to the Patagonia region and has been used by the Mapuche people for a variety of ailments, including sore throat, diarrhea, ulcers, hemorrhoids, fever and tumors. According to tradition, the Mapuche warriors ate very little solid food and drank a fermented beverage made from the maqui berry several times per day. Their extraordinary stamina and strength is attributed to the consumption of this drink.

Laboratory analysis of the maqui berry shows it to contain the highest antioxidant value of any known berry, as measured by what is called an ORAC rating. Analysis shows that maqui’s high ORAC rating is due to the berry’s generous levels of phytochemicals called polyphenols and anthocyanins. There are similar accounts of increased energy and stamina and other health benefits from more unusual berries, such as the gogi berry from the Himalayas.

What Is ORAC?

Let’s take a moment to look at the ORAC scale. This scale was developed by food nutrition researchers at Tufts University’s Human Nutrition Research Center on Aging sponsored by the U.S. Department of Agriculture.

ORAC refers to “Oxygen Radical Absorbance Capacity.” This test, done in the laboratory, measures a food’s antioxidant ability and gauges the food’s ability to neutralize free radicals while reducing oxidative damage. It is recommended that you consume an ORAC equivalent of 3,000 ORAC per day. The average diet in the U.S. provides about 1,200 ORAC per day.

More recently, however, there has been controversy about the use of this scale; research shows that there are many mechanisms involved in the effects of plant compounds and the specific ORAC value may not be the best way to assess these benefits and effects. Nevertheless, ORAC still provides insight into a food’s ability to offer protective antioxidant benefits.

Another measurement for assessing the value of various plants is their flavonoid content.
Flavonoids are a large grouping of plant compounds; close to 4,000 different flavonoids have been identified thus far.

Anthocyanins are a type of flavonoid produced by the plant for protection. When we consume them, they protect tissues from inflammation and oxidative damage, helping to prevent heart disease, cancer and other inflammatory diseases. Remember, oxidative damage is caused by unstable molecules called free radicals that are missing an electron and so grab one from a nearby molecule. This triggers a chain of reactions that cause damage to cell membranes and DNA, contributing to accelerated aging and chronic disease.

Anthocyanins prevent oxidation of LDL (bad) cholesterol and strengthen blood vessel walls, protecting against cardiovascular disease and stroke. Red wine is also high in anthocyanins. For those who don’t drink alcohol, pomegranate juice and maqui juice contain higher levels, with blueberry juice not far behind. A word of caution, though, fruit juice is high in sugars and tends to spike blood sugar; so it’s much better to eat the whole fruit or add a powdered extract to a protein smoothie.

As scientists continue to explore the numerous mechanisms of action and health benefits offered by berries, these remarkable superfoods may top the list as some the most health-supporting, disease-fighting foods on the planet. Include a daily serving of a mixture of berries in your diet for optimal wellness.

http://easyhealthoptions.com/alternative-medicine/the-best-summer-superfoods/

Build Healthy Bones with This Delicious Fruit

January 4, 2013

When the FDA cautions against long-term use of a prescription drug, you just know it has to be bad. Really bad.

Doctors hand out more than 150 million prescriptions to treat osteoporosis and bone loss.1

And in an article published in The New England Journal of Medicine the government agency raises concern about bisphosphonates, including the drugs Fosamax, Actonel, and Reclast.

The report says that women who take these drugs long-term may not even need them. And many of those who do take them more than three to five years receive little to no benefit.

Even worse… they may actually make bones weaker and increase the risk of fractures. Another case of the drug taken to fix the problem causing the very problem.

One former user posted online in response to an ABC News story on the FDA report, “I am a 54 year old woman who took Fosamax for ten years… I was walking our dog with my son, my femur broke while I was walking. After having surgery to repair my femur, three weeks later the doctor found that I also fractured my hip. I spent three months learning to walk again.”

We’d call that a major fail on the part of Big Pharma.

More promising? The results of a recent study surrounding a much more natural solution – a common berry that helps increase bone mass and bone mineral.

Researchers from the Arkansas Children’s Nutrition Center tested it on rats.2 They fed the rats freeze-dried powder of the berry. And it only took 14 days for the effects to kick in. The rats that ate the berry had a 36 percent higher bone mass than the rats that didn’t. Also, researchers found a 22 percent increase in bone mineral content.

And it didn’t just work for the younger rats. Older rats that ate the berry showed a 15 percent increase in bone mass.

No pills, no controversial calcium tablets, just a simple berry for improved bone health.

What’s this bone-strengthening berry?

The tiny, but very powerful blueberry.

Blueberries are a powerhouse of antioxidants. They are rich in rich in vitamin C, vitamin K, and manganese. Three vitamins vital for bone health.

Another study published in the American Journal of Clinical Nutrition also found a link between blueberries and increased bone strength.3 For this study researchers saw an increase in bone strength in seniors and female adolescents who doubled their produce intake, including blueberries.

So forget the dangerous drugs that even the FDA warns against. Adding a few blueberries to your diet regimen is a safe and inexpensive way to save your bones.

There are so many ways to enjoy the tiny, nutritious-packed fruit – smoothies, salad toppers, you name it.

Just don’t forget to buy organic. Blueberries are often heavily sprayed with pesticides.

A handful of blueberries may help keep your bones strong and osteoporosis at bay.

References:
1 http://nejm.org/doi/full/10.1056/NEJMp1202619?query=featured_home&
2 http://onlinelibrary.wiley.com/doi/10.1002/jbmr.137/abstract
3 http://ajcn.nutrition.org/content/81/1/215S.full

 

Related Articles:

• Cut Diabetes Risk in Half with This Vitamin
• A Delicious Way for Women to Cut Heart Attack Risk
• Improve Your Memory with this Brain Food
• Lower Your Cholesterol with this Traditional Folk Remedy
• Eat This and Add Years to Your Life

http://institutefornaturalhealing.com/2013/01/build-healthy-bones-with-this-delicious-fruit/

Berries, pomegranates shown to have highest anti-cancer activity of any fruits

Thursday, April 11, 2013 by: David Gutierrez, staff writer

(NaturalNews) Numerous studies have confirmed that berries are the best foods to maximize your intake of disease-fighting antioxidants, and have also identified the other fruits and vegetables with the highest antioxidant content.

Antioxidants are increasingly implicated as the chemicals behind many of the health-promoting benefits of fruits and vegetables. They act in part by cleansing the body of free radicals, which can cause cell and DNA damage that leads to the effects of aging and to many chronic diseases such as cancer, diabetes and heart disease.

Just one cup per day

One major study, published in the Journal of Agricultural and Food Chemistry in 2004, analyzed the antioxidant levels of more than a hundred separate foods including fruits, vegetables, breads, cereals, nuts and spices.

The researchers found that berries were by far the most cost-effective way of consuming antioxidants. Among all the fruits analyzed, cranberries, blueberries and blackberries topped the list for antioxidant content. Just a single cup a day of berries was found to provide the recommended daily intake of antioxidants for disease-fighting purposes.

The top ranking fruits, after berries, were peaches, mangoes and melons.

A similar study was published in the same journal in 2008 by researchers from Cornell University. In contrast with the 2004 study, melons were actually found to have the lowest antioxidant activity among fruits, along with bananas. Berries (including blackberries, raspberries and blueberries) still scored at the top, with wild blueberries found to be the most potent. Pomegranates ranked equal to berries in antioxidant content.

Taking into account which fruits and vegetables are most commonly eaten, apples and strawberries were found to contribute the most antioxidants to the U.S. diet.

"Increasing fruit consumption is a logical strategy to increase antioxidant intake and decrease oxidative stress and may lead to reduced risk of cancer," the researchers concluded.

A comprehensive review

In 2010, the most comprehensive review of foods' antioxidant content to date was published in Nutrition Journal. The analysis of more than 3,100 foods, beverages, herbs, spices and dietary supplements was conducted by researchers from the Harvard School of Public Health, Virginia Polytechnic Institute and State University, University Of Minnesota, Norwegian Institute for Agricultural and Environmental Research, University of Oslo, Akershus University College in Norway, and Akita University Graduate School of Medicine in Japan.

The researchers found that the antioxidant content varied several thousand-fold among the different products tested. The products with the highest antioxidant concentrations were herbs, spices and dietary supplements, although these products are typically consumed in much smaller quantities than food. Among food and beverage products, the highest antioxidant concentrations were found in berries, fruits, nuts, chocolate and vegetables. Overall, the researchers found that plant-based foods were significantly higher in antioxidants than animal-based foods.

The highest antioxidant content was found in berries not commonly eaten in the West, including dried amla (Indian gooseberry), dog rose (Rosa canina), bilberries (Vaccinum myrtillus), and zereshk (red sour berries). These were followed by fresh crowberries, black currants, wild strawberries, blackberries, goji berries, sea buckthorn and cranberries. Among berry products, jams were found to be lowest in antioxidants.

Although berries commonly eaten in the West might rank low when compared with other berries, they are still among the most antioxidant rich foods available.

Among other fruits and vegetables, antioxidant content was lowest in celery and watermelon and highest in pomegranate and the leaves of the African baobab tree. Other antioxidant-rich fruits and vegetables included dried apples, plums and apricots, artichokes, curly kale, chilis, prunes, and okra flour.

Sources for this article include:

http://www.vitasearch.com/get-clp-summary/37770
http://www.naturalnews.com/007593.html
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2841576/
http://www.naturalnews.com/039876_pomegranates_berries_anti-cancer.html

How to Fight Cancer with Food-Induced Apoptosis

Danica Collins

Apoptosis is a natural process that occurs in the human body to maintain a balance between cell death and cell renewal. Cells that are abnormal, damaged or no longer needed are “killed off” and flushed from the system.

Often referred to as “cell suicide,” this process is crucial to removing cells that no longer function correctly due to age or mutation so that they can be replaced with new, healthy cells.

Apoptosis keeps your central nervous system and your immune system running smoothly.

When Apoptosis Fails

New research has found that disease occurs when the process of apoptosis malfunctions. Healthy cells die before they should and damaged cells continue to live when they should die.

An example: cancer cells mutate in a way that avoids apoptosis – continuing to grow and multiply out of control when the damaged cells should self-destruct when signaled by the body.

Chronic Diseases Linked to Apoptosis Malfunction

• Cancer
• Cardiovascular disease
• Parkinson’s
• Alzheimer’s
• Vision loss
• And many more…

Radiation and chemotherapy force apoptosis – cell death – in cancer cells, killing them off so they no longer affect the body. But there is a down side.

Drug therapies cannot tell the difference between healthy cells and damaged cells – so they kill healthy cells along with the cancerous ones.

Foods That Induce Cancer Killing Apoptosis

Mounting evidence compiled by scientists around the world suggests that diet is the key to both preventing cancer and fighting cancer.

Certain foods actually “alter gene expression and influence cancer outcomes” by triggering focused apoptosis naturally and without the adverse side effects found with pharmaceutical treatments, according to a study published by the National Institutes of Health and conducted, by researchers at Pennsylvania State University – Department of Nutritional Sciences.

A similar study conducted at the Department of Seafood Science – National Kaohsiung Marine University, Taiwan called foods with strong antioxidant properties “bio-actives.”

Researchers believe these bio-active foods must be included in cancer prevention and treatment.
It is thought that it is the synergy of bio-active compounds working together in the overall diet that offers the strongest cancer protection.

Top 5 Apoptosis Foods to Include in Your Diet

1. Green tea offers the best source of specific flavonoids called catechins that have been scientifically proven in multiple studies to slow and/or stop the growth of cancer – including breast, liver, prostate and lung cancers.
   Green tea provides three times the potent catechins of black tea and its overall health benefits may outweigh the fact that it contains caffeine. If you are on a caffeine-restricted diet, talk to your doctor before adding green tea to your nutrition plan.
   Drinking brewed green tea is better than taking supplements – your body is better able to absorb the nutrients without experiencing any adverse effects.


2. Legumes such as peas, beans and lentils contain the phytochemicals saponin, phytica acid and protease inhibitors which have been shown inhibit cancer cell reproduction. They are packed with folate – crucial to healthy cell division and repair – and other powerful antioxidants. Adding legumes to your diet is always an excellent nutrition choice.


3. Berries – particularly blueberries, strawberries and raspberries – contain a phytochemical called ellagic acid, which has been proven in recent studies to slow the growth and spread of cancer cells. Blueberries also contain anthocyanosides – a phenolic compound that has been found to be one of the most potent antioxidants discovered to date.


4. Cruciferous vegetables – broccoli, Brussels sprouts, cabbage, kale and turnips, – are some of the best known cancer-fighters. They are high in many vitamins and minerals, but it is the abundance of polyphenols called glucosinolates (which convert to sulforaphane and erucin) that make these vegetables so valuable. These compounds inhibit cancer growth and flush carcinogens from the body naturally. All you need is half a cup of raw, lightly steamed or sautéed selection from the cruciferous family each day.


5. Tomatoes are packed with an antioxidant called lycopene which is also found in grapes and red wine. Lycopene – the compound that gives tomatoes and other fruits their bright color – has been found to interrupt blood flow to cancer cells, – starving them to death.

If you have been diagnosed with cancer, – consulting with your physician about using apoptosis-causing foods.

Increasing your intake of these – and other – bioactive antioxidant-rich foods will boost healthy apoptosis naturally and lower your cancer risk…one bite at a time.

Further Related Reading:

• Take Another Bite of Broccoli And Treat Leukemia Naturally
• Could Nanoparticles Be The Switch To Turn “Off Cancer”?
• Pineapple Enzyme Bromelain Destroys Cancer

http://undergroundhealthreporter.com/apoptosis-fight-cancer

Blueberries and strawberries could cut heart attack risk in women: research

Eating strawberries and blueberries three or more times a week may help women cut their risk of a heart attack by a third, according to new research.

Women who eat the most blueberries and strawberries appeat to
have a 32 per cent reduction in their risk of heart attack Photo: GETTY

By Rachael Stubbins

7:30AM GMT 15 Jan 2013

 

The berries contain relatively high levels of plant compounds called dietary flavonoids, which are found in a variety of foods including dark chocolate, grapes, red wine, blackberries and eggplant.

According to the study, dietary flavonoids may prevent heart disease by helping to dilate blood vessels and by countering the build-up of plaque which can cause blockages in the coronary arteries and, ultimately, heart attacks.

The researchers found that women who ate the most blueberries and strawberries had a 32 per cent reduction in their risk of heart attack compared to those whose intake was limited to once a month or less – regardless of whether they had an otherwise nutritious diet.

Professor Eric Rimm, whose findings appear in the journal Circulation, said: "Blueberries and strawberries can easily be incorporated into what women eat every week. This simple dietary change could have a significant impact on prevention efforts."

Since these dietary flavonoids are very common in fruit and vegetables, it is likely that other foods will yield similar health benefits, he said.

The study included 93,600 women aged between 25 and 42.

"We have shown that even at an early age, eating more of these fruits may reduce risk of a heart attack later in life," said Professor Aedín Cassidy, co-author of the study.

The findings were independent of risk factors such as age, high blood pressure, family history of heart attack, weight, exercise, smoking, caffeine or alcohol intake.

Blueberries and strawberries could cut heart attack risk in women: research

Black Raspberries May Prevent Colorectal Cancer

Danica Collins

27 January 2013

The American Cancer Society lists colorectal cancer as the third highest cause of cancer death in the United States.

The Centers for Disease Control (CDC) statistics from 2007 listed more than 140,000 diagnosed cases of colorectal cancer, which resulted in more than 50,000 deaths – affecting men and women almost equally.

The Fighting Power of Black Raspberries

The Comprehensive Cancer Center at Ohio State University recently compiled research that proved the link between antioxidant intake and the prevention and treatment of cancer.

In a comparison between black raspberries, strawberries and blueberries – the black raspberries contained 40% higher antioxidant concentration than strawberries and 11% higher concentration than blueberries.

Black raspberries get their almost-black color from a compound called anthocyanins and are also rich in phytosterols, phenols, calcium, folic acid and vitamins A, C and E – all previously found to be strong cancer fighters individually.

Gary Stoner, Ohio State University professor of public health and co-author of the study published in Nutrition and Cancer, said, “We were surprised by how much difference there was between the antioxidant activity of the raspberries vs. the other fruits.”

Black Raspberries and Cancer Prevention

For two weeks rats were injected with carcinogens known to cause colon tumors and then divided into groups. They were given varying amounts of black raspberries while the control group received none.
 
Every rat developed the type of colon lesions that often go away on their own in humans. In some cases they do not and – if left untreated – can become malignant.

There was 80% less malignant tumor growth in the rats fed a berry-rich diet compared to the mice that were not given any berries. The more black raspberries the rats had in their diet, the fewer malignant tumors developed.

Stoner explained, “That’s a much higher reduction than I thought we’d see. This suggests that berries bind up a good portion of free radicals, preventing them from causing damage in the body. People need to know that these animals are given whopping doses of a carcinogen. It’s conceivable that a much lower dose would be effective in humans.”

Reversal of Gene Damage

During the study, researchers noted that within the first week more than 2200 genes were affected by the injected carcinogen.

After beginning treatment with black raspberries and cancer, 460 of those damaged genes returned to normal.

Further damage was not only stopped…damage already sustained was reversed!

Stoner stated, “We have clearly shown that berries, which contain a variety of anticancer compounds, have a genome-wide effect on the expression of genes involved in cancer development. This suggests to us that a mixture of preventative agents, which berries provide, may more effectively prevent cancer than a single agent that targets only one or a few genes.”

Black raspberries are costly since they are not widely available to consumers.

Scientists did confirm that freeze-dried varieties are even more effective than fresh – concentrating the antioxidants by as much as ten times!

Regarding the recommendation by the National Cancer Institute to include four to six servings of fruits and vegetables in your daily diet, Stoner clarified, “We’re just suggesting that people make one of those helpings berries.”

The Link Between Blood Sugar and Colorectal Cancer

The National Institutes of Health project called Women’s Health Initiative was the base data used to explore the link between elevated blood sugar and colorectal cancer.

The Albert Einstein College of Medicine at Yeshiva University analyzed the data from 5,000 postmenopausal women who participated in the NIH study. Over twelve years, subjects’ blood sugar and insulin levels were monitored.

When the study concluded, colorectal cancer developed in 81 women who repeatedly tested with high glucose levels.

Analysis determined that those women with the highest levels of glucose were 50% more likely to develop colorectal cancer than those who tested at the lowest levels.

Obesity is another risk factor and may play a role in elevated glucose levels.

Senior epidemiologist at Albert Einstein, Geoffrey Kabat, PhD said, “The next challenge is to find the mechanism by which chronically elevated blood glucose levels may lead to colorectal cancer. It’s possible that elevated glucose levels spur the growth of intestinal polyps, some of which later develop into cancer.”

Lifestyle Choices Matter

Study after study stresses the link between total body health and our lifestyle choices. Eating right, exercising regularly and making our health a priority is the key to preventing cancer, heart disease and many other life-threatening illnesses.

Natural cancer prevention such as black raspberries offer alternatives that feed our body what it needs and protect our cells from degeneration.

A sweet solution, no matter how you look at it.

Further Related Reading:

• Black Foods: Trendy and Healthy?
• Strawberry Health Benefits: Super Fruit for Circulatory Health and More
• Stone Fruits May Help To Reverse Type II Diabetes

Source: Black Raspberries May Prevent Colorectal Cancer

Top 12 Foods for Healthy Immune Response

December 08 2009 | 181,107 views | + Add to Favorites

 

By Dr. Mercola

The 2009 flu season is upon us.

Staying well while those around you sniffle and sneeze requires that you extract as much nutrition from your diet as you can, loading up on the foods that pack the biggest nutritional punch.

Avoiding processed foods, grains and sugar will go a long way toward strengthening your immune system. However, you can do even more by selecting foods that are loaded with specific immune boosting nutrients.

Eating a diet rich in the following foods will be far better for your health than loading up on handfuls of supplements, or worse yet, falling victim to vaccines that expose you to health risks far worse than influenza.

Below, I have outlined what I consider to be the absolute best foods you can eat to help protect yourself this season, although the list is certainly not exhaustive.

1. Unpasteurized Grass-Fed Organic Milk

Raw organic milk from grass-fed cows contains beneficial bacteria that prime your immune system and can reduce allergies. It is an outstanding source of vitamins, especially vitamin A, zinc, and enzymes. Raw organic milk is not associated with any of the health problems of pasteurized milk such as rheumatoid arthritis, skin rashes, diarrhea and cramps.

Raw milk also contains beneficial fats that will help your immune system.

Although raw milk availability is limited in the US depending on where you live, you can locate the source closest to you at RealMilk.com.

Whey Protein

Even if you don’t have access to raw milk, you can use a high-quality whey protein that comes from grass-fed cows to receive much of the same health benefits.

The protein in milk is whey protein. Whey is the liquid that separates from the curd during the production of cheese. When the liquid dries into powdered whey, the nutrients become concentrated, and it can be packaged and used in that form.

Whey protein can help you fight off colds and flu because it contains beta-glucans and immunoglobulins, which protect your immune system and support your body’s natural detoxification processes.

2. Fermented Foods

If you are serious about boosting your immunity, then adding traditionally fermented foods is essential.

One of the most healthful fermented foods is kefir. Kefir is an ancient cultured, enzyme-rich food full of friendly microorganisms that balance your “inner ecosystem” and strengthen immunity. Besides kefir, other good fermented foods include natto, kimchee, miso, tempeh, pickles, sauerkraut, yogurt (watch for sugar), and olives.

Friendly bacteria have a powerful, beneficial effect on your gut’s immune system, your first line of defense against pathogens, and aid in the production of antibodies.

3. Raw Organic Eggs from Free-Range Chickens

Before you wrinkle up your nose, raw eggs are an inexpensive and amazing source of high-quality nutrients that many people are deficient in, especially high-quality protein and fat. I am a proponent of raw eggs because they have been so helpful to my own health.

As long as you have a good source for fresh, organic raw eggs, you need not worry about salmonella. To find free-range pasture farms, try your local health food store, or go to http://www.eatwild.com or http://www.localharvest.org.

4. Grass-Fed Beef or Organ Meats

This recommendation is only valid if you are a protein or mixed nutritional type as carb types really should not be eating beef. Grass-fed beef comes from cows that eat what they were meant to eat—grasses, not corn or grains. This results in far greater health benefits for you and for the environment[i] .

Grass-fed beef is very high in vitamins A and E, omega-3 fatty acids, beta carotene, zinc and CLA. CLA (conjugated linoleic acid, a fatty acid) is three to five times higher in grass-fed animals than grain-fed animals and is an immune system enhancer.

Don’t confuse “organic” with grass-fed, since many organically raised cows are still fed organic corn, which you don’t want. However, most grass-fed cows are raised organically. And if you can find organic AND grass-fed, that’s ideal.

5. Coconuts and Coconut Oil

Besides being excellent for your thyroid and your metabolism, coconut oil is rich in lauric acid, which converts in your body to monolaurin. Monolaurin is the actual compound found in breast milk that strengthens a baby’s immunity.

A great deal of research has been done establishing the ability of lauric acid to enhance immunity. This medium-chain fatty acid (MCFA) actually disrupts the lipid membranes of offending organisms.

When selecting coconuts and coconut oil, make sure you choose organic ones that are unrefined, unbleached, made without heat processing or chemicals, and are non-GMO.

6. Locally Grown Organic Vegetables Appropriate for Your Nutritional Type

When it comes to fighting off pathogens, you simply can’t do any better than eating a variety of fresh, organic and preferably raw vegetables for the vitamins, minerals, antioxidants and enzymes they contain. However, the amount and type of vegetables you should eat daily will depend on your nutritional type.  

Make sure the veggies you choose are fresh. The nutrient value drops to practically zero once a fruit or vegetable is canned. For example, take a look at the ORAC value of peaches.

ORAC Values

ORAC stands for Oxygen Radical Absorbance Capacity, and an ORAC unit or ORAC “score” is a standardized method of measuring the antioxidant capacity of different foods and supplements. The higher the ORAC score, the more effective a food is at neutralizing free radicals. The less free radicals you have, the healthier you will be.

Back to peaches.

A raw, fresh peach has an ORAC score of 1,814. A can of peaches in heavy syrup has an ORAC score of 436, meaning that more than 75 percent of the antioxidants are lost in the canning process.

You can check the ORAC score for many different things at www.oracvalues.com. The higher the score, the better. Please be aware, though, that the total antioxidant capacity of a food alone does not determine its health benefit, which depends on how it is absorbed and utilized by your body. ORAC score is a useful guide, but it is only part of the picture.

7. Blueberries and Raspberries

Blueberries and raspberries rate very high in antioxidant capacity (ORAC of 6,520), compared to other fruits and vegetables. Wild blueberries in particular are potent immune boosters. They contain powerful phytochemicals, such as anthocyanin, which is the pigment that gives blueberries their color. And they are lower in sugar than many other fruits.

8. Mushrooms

Mushrooms strengthen your immune system because they are rich in protein, fiber, vitamin C, B vitamins, calcium and other minerals. 

Mushrooms make up a large part of the fabric of the earth. According to Paul Stamets, one of the world’s leading authorities on the health benefits of mushrooms, one cubic inch of soil can contain eight miles of mycelium.[ii]

Mushrooms also contain powerful compounds called beta glucans, which have been long known for their immune enhancing properties. The beta glucans in medicinal mushrooms (especially Reishi, Shiitake and Maitake) are notable for their ability to activate/modulate your immune system.

Beta glucan[iii] enhances immunity through a variety of mechanisms, many of which are similar to those of echinacea or astragalus root. For example, it binds to macrophages and other scavenger white blood cells, activating their anti-infection activities.[iv] Numerous studies support this.

9. Chlorella

As foods go, chlorella is nearly perfect.

Chlorella is a single-cell freshwater algae that acts as an efficient detoxification agent by binding to toxins, such as mercury, and carries them out of your system. It is the chlorophyll in chlorella that makes it so powerful. Chlorophyll helps you process more oxygen, cleanses your blood and promotes the growth and repair of your tissues.
For a full review of all the benefits of this superfood, go to my chlorella page.

10. Propolis

Propolis is a bee resin and one of the most broad-spectrum antimicrobial compounds in the world, if not the broadest spectrum, according to master herbalist Donnie Yance. Propolis is also the richest source of caffeic acid and apigenin, two very important phenolic compounds that aid in immune response.

11. Teas

The two best types of tea for fending off microinvaders are Matcha green tea and tulsi tea.

Green Tea and Matcha

Matcha is the most nutrient-rich green tea and comes in the form of a stone-ground powder, completely unfermented. The best Matcha comes from Japan and has up to seventeen times the antioxidants of wild blueberries, and seven times more than dark chocolate.

Green teas are rich in polyphenols, in the form of natural chemicals called catechins. The most powerful catechin in tea is epigallocatechin (EGCG), which was found in one study to be 25 to 100 times more potent than antioxidant vitamins C and E. And Matcha is more than 100 times as potent in EGCG as regular brewed green tea.

Tulsi

Tulsi tea, coming from the holy basil herb, has been used for thousands of years in the Ayurvedic medicine of India. Not only is this tea loaded with antioxidants, but it has multiple positive health benefits, including supporting your immune health, memory, heart health and vision.

12. Herbs and Spices

Herbs and spices are at the top of the list of high ORAC value foods on planet Earth[v] . There are simply too many good ones to summarize here! So I will simply highlight a few that deserve special mention.

Garlic

Garlic, although not at the top of the ORAC chart (5,346), is incredibly beneficial to your immune system because it offers a triple-whammy: it’s antibacterial, antiviral and anti-fungal. You should be eating garlic every day. One of the best things about garlic is that bacteria, viruses, and yeast build up no resistance to it, unlike with synthetic antibiotics.
For optimal benefits, garlic should be fresh since the active ingredient is destroyed within one hour of smashing the garlic cloves. In other words, garlic capsules are basically useless.

Garlic contains allicin, a chemical that is anticarcinogenic. It also has been shown to lower LDL, lower total cholesterol, lower blood pressure, reduce your risk of blood clots and stroke, lower homocysteine, and even prevent insect bites -- including mosquitoes and ticks. 

Herbs and Spice and Everything Nice

Immunity from common infections involves not only preventing pathogens from taking hold, but also moderating your immune response to invading pathogens.

Complications arise when you experience an over-response to the infection, which is why H1N1 is taking its toll on healthy young adults. Their bodies are over responding -- something called a “cytokine storm.” It’s basically a severe inflammatory response.[vi]

One wonderful thing about plants (and herbs especially) is that they don’t all stimulate your immune system—some modulate it, or act as a buffer.

Here are some of the best herbs and spices for building a strong immune system that functions correctly:

• Honeysuckle and chrysanthemum: good antivirals
• Artemisia: antimalarial
• Andrographis, aka “King of Bitters”: antiviral, and helps modulate inflammatory response[vii]
• Licorice: buffers the inflammatory response by increasing steroid output by the adrenal glands; a good buffer if your immune system is over responding to the flu.
• Turmeric: ORAC score of 159,277; general immune system booster due to its high antioxidant capacity, and an anticancer agent as well; turmeric is 5 to 8 times stronger than vitamins C and E, and even strong enough to scavenge the hydroxyl radical, which is considered by some to be the most reactive of all oxidants
• Black Pepper: Increases the bioavailability of just about all other foods--herbs and other things
• Oregano: ORAC 13,970; active agent is rosmarinic acid, a strong antioxidant; one tablespoon of oregano has the antioxidant capacity of one medium apple
• Cinnamon: ORAC 267,536; powerful antimicrobial agent—found to kill E. coli and many other bacteria; also has anti-inflammatory compounds
• Cloves: THE BIG ORAC GRAND PRIZE WINNER AT 314,446, highest of all foods tested! Contains eugenol; its mild anesthetic benefits are useful for toothaches and sore throats; good anti-inflammatory[viii]

Finally, I recently had a fascinating interview with herbalist Donnie Yance, who shared his basic remedy for flu, should you come down with one.

Make this special tea from a combination of herbs that synergistically cause your body to sweat -- which is very desirable if you want to eradicate a virus from your system. And then drink it hot and often:

1. Elderflower (this has been used for hundreds of years for flu)
2. Boneset (eupatorium)
3. Yarrow
4. Linden
5. Peppermint
6. Ginger

By incorporating some of these fantastic foods, you’ll not only evade the circulating viruses but improve your overall health and longevity at the same time.

---

[i] Bryan Walsh, “Getting Real About the High Price of Cheap Food,” August 21, 2009 Time Magazine,
[ii] Fungi Perfecti LLC, website of Paul Stamets,
[iii] Beta Glucan Research Organization
[iv] Carmia Borek, “Beta-Glucan Boosts Immunity,” Nutrition Science News, January 2001,
[v] Oracvalues.com: The Internet Antioxidant Database
[vi] Tara Smith, “Swine flu and deaths in healthy adults—cytokine storm?,” Aetiology, April 6, 2009
[vii] “Andrographis: In-Depth Review,”
[viii] “Cloves,” The World’s Healthiest Foods

 http://articles.mercola.com/sites/articles/archive/2009/12/08/top-12-foods-for-healthy-immune-response.aspx

Eating berries may slow brain's decline

Thursday, April 26, 2012 - 15:32

by AFP

WASHINGTON: Women who eat plenty of blueberries and strawberries experience slower mental decline with age than women who consume fewer of the flavonoid-rich fruits, a US study said Thursday.

Based on a survey of more than 16,000 women who filled out regular questionnaires on their health habits from 1976 through 2001, the findings showed that those who ate the most berries delayed cognitive decline by up to 2.5 years.

Every two years from 1995 to 2001, researchers measured mental function in subjects over age 70, according to the study published in the Annals of Neurology.

"We provide the first epidemiologic evidence that berries may slow progression of cognitive decline in elderly women," said Elizabeth Devore, a doctor with Brigham and Women's Hospital and Harvard Medical School in Boston, Massachusetts.

"Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification to test cognition protection in older adults."

Devore added that the findings are of particular importance to the aging population, which is on the rise.

The number of Americans aged 65 and older grew 15 per cent from 2000 to 2010, according to the US Census.

Robert Graham, an internist at New York's Lenox Hill Hospital who was not involved with the study, said eating more berries is good idea for people of any age.

"Large epidemiological studies, such as this one, add to the basic science research that the antioxidant and anti-inflammatory properties of berries have a beneficial role in age-related cognitive decline," said Graham.

"I would advise all my patients, at any age, to eat more berries. Berries are an easy, nutritious and delicious way to preserve brain function."

Flavonoids are antioxidants that are found in berries, apples, citrus fruits, tea, red wine and onions, and previous research has shown they may reduce the risk of heart disease, diabetes and cancer.

"The current study demonstrates that women who consumed the most flavonoids, especially berries, had a slower cognitive decline over time than women with lower intakes," said Nancy Copperman, director of public health initiatives at North Shore-Long Island Jewish Health System in New York.

"Increasing our intakes of fruits and vegetables is one of the best ways to live a healthy life."

http://www.mmail.com.my/story/eating-berries-may-slow-brains-decline

Eating berries may slow brain's decline

Posted on 27 April 2012 - 03:50am

 

WASHINGTON (April 26, 2012): Women who eat plenty of blueberries and strawberries experience slower mental decline with age than women who consume fewer of the flavonoid-rich fruits, a US study said Thursday.

Based on a survey of more than 16,000 women who filled out regular questionnaires on their health habits from 1976 through 2001, the findings showed that those who ate the most berries delayed cognitive decline by up to 2.5 years.

Every two years from 1995 to 2001, researchers measured mental function in subjects over age 70, according to the study published in the Annals of Neurology.

"We provide the first epidemiologic evidence that berries may slow progression of cognitive decline in elderly women," said Elizabeth Devore, a doctor with Brigham and Women's Hospital and Harvard Medical School in Boston, Massachusetts.

"Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification to test cognition protection in older adults."

Devore added that the findings are of particular importance to the aging population, which is on the rise.

The number of Americans aged 65 and older grew 15 percent from 2000 to 2010, according to the US Census.

Robert Graham, an internist at New York's Lenox Hill Hospital who was not involved with the study, said eating more berries is good idea for people of any age.

"Large epidemiological studies, such as this one, add to the basic science research that the antioxidant and anti-inflammatory properties of berries have a beneficial role in age-related cognitive decline," said Graham.

"I would advise all my patients, at any age, to eat more berries. Berries are an easy, nutritious and delicious way to preserve brain function."

Flavonoids are antioxidants that are found in berries, apples, citrus fruits, tea, red wine and onions, and previous research has shown they may reduce the risk of heart disease, diabetes and cancer.

"The current study demonstrates that women who consumed the most flavonoids, especially berries, had a slower cognitive decline over time than women with lower intakes," said Nancy Copperman, director of public health initiatives at North Shore-Long Island Jewish Health System in New York.

"Increasing our intakes of fruits and vegetables is one of the best ways to live a healthy life." –AFP

http://www.thesundaily.my/news/361509

Eating Berries Might Help Preserve Your Memory

By Serena Gordon
HealthDay Reporter

THURSDAY, April 26 (HealthDay News) -- Regular consumption of berries, such as blueberries or strawberries, may help keep your brain functioning well as you age, new research suggests.

The study found that women with the highest intake of berries appeared to delay cognitive aging by up to 2.5 years. Cognition refers to brain activities such as thinking, remembering and reasoning.

"Given that we know that fruits and vegetables are good for our health in general, our findings add to the idea that we should be consuming more, especially berries, as a way to help maintain memory in older ages," said the study's lead author, Elizabeth Devore, an instructor in medicine at Brigham and Women's Hospital and Harvard Medical School, in Boston.

"Berries are a simple dietary intervention that may be helpful to the brain," Devore added.

Results of the study were published online April 26 in the Annals of Neurology.

Berries and other fruits and vegetables are rich in substances known as flavonoids. Flavonoids help protect the body's cells from damage and reduce inflammation.

"Flavonoids, which are antioxidants found in berries, apples, citrus fruits, tea, red wine and onions, have been shown to reduce the risk of chronic diseases such as heart disease, diabetes and cancers," explained nutritionist Nancy Copperman, director of public health initiatives at the North Shore-LIJ Health System in Great Neck, N.Y.

Berries contain a particular flavonoid called anthocyanidin. Devore said anthocyanidin helps give berries their rich colors, and it's found in fruits such as raspberries, blueberries, strawberries, cherries, elderberries, and red and concord grapes.

Devore explained that one of the things that's special about anthocyanidins is that they can cross the blood-brain barrier and that these flavonoids tend to locate in the areas of the brain responsible for memory and learning.

Another recent study, also from Harvard but from a different group of researchers, recently found that berries might help reduce a man's risk of Parkinson's disease.

The current study included data on food consumption from the U.S. Nurses' Health Study, which began in 1980 and collected dietary information every four years. In the period between 1995 and 2001, the researchers began measuring cognitive function in just over 16,000 female volunteers.

At the time the researchers started measuring cognitive function, all of the study participants were older than 70. Cognitive function was measured twice with a two-year interval between each assessment.

The investigators found that women who had the highest intake of blueberries (more than one serving a week) and strawberries (more than twice a week), appeared to delay cognitive aging by as much as 2.5 years. Devore said other berries may also contribute to a reduction in cognitive aging, but there wasn't enough consumption of other berries, cherries or grapes to be able to study the effects of these fruits. A serving of blueberries or strawberries is a half-cup, she noted.

Commenting on the study, Dr. Robert Graham, an internist at Lenox Hill Hospital in New York City, said: "Large epidemiological studies, such as this one, add to the basic science research that the antioxidant and anti-inflammatory properties of berries have a beneficial role in age-related cognitive decline. I would advise all my patients, at any age, to eat more berries. Berries are an easy, nutritious and delicious way preserve brain function."

Copperman, the nutritionist, said that "the current study demonstrates that women who consumed the most flavonoids, especially berries, had a slower cognitive decline over time than women with lower intakes. Increasing our intakes of fruits and vegetables is one of the best ways to live a healthy life."

While the study found an association between eating berries and maintaining mental function, it did not prove a cause-and-effect relationship.

More information

Read more about the benefits of fruits and vegetables from the U.S. Centers for Disease Control and Prevention.

http://www.philly.com/philly/health/HealthDay664108_20120426_Eating_Berries_Might_Help_Preserve_Your_Memory.html

Why Women Need Berries, and Don't You Forget It

By Deborah Mitchell on April 27, 2012 - 6:01am for eMaxHealth

In 2000, there was a movie entitled “What Women Want,” but according to a new study from Brigham and Women’s Hospital and Harvard Medical School, what women need is berries, and lots of them. Apparently, berries can help put the brakes on cognitive decline among elderly women.

Berries contain brain boosters

You may like strawberries and blueberries for their juicy sweetness and the way they pop in your mouth when you bite into them, but researchers like them for another reason. These berries and others are excellent sources of phytonutrients called flavonoids, especially a subgroup called anthocyanidins, which are potent antioxidants and anti-inflammatory substances.

Although everyone could use a good dose of free-radical fighting antioxidants in their lives, various antioxidants have been found to be particularly helpful in different situations. In the case of anthocyanidins, previous investigations have shown they can improve cognitive functions.

Now a research team has reported that older women who eat lots of strawberries and blueberries can delay their cognitive decline by up to 2.5 years. This finding could have a significant impact on the aging population.

Under the guidance of the study’s leader, Dr. Elizabeth Devore, the team evaluated data collected from the Nurses Health Study, focusing on 16,010 who had had their cognitive function assessed between 1995 and 2001 at two-yearly intervals and who were at least 70 years old.

The authors reported that older women who consumed the most blueberries and strawberries had slower cognitive decline compared with women who ate the least. Devore noted that “We provide the first epidemiologic evidence that berries may slow progression of cognitive decline in elderly women.”

Although the researchers did account for multiple factors, they noted that others could have had an impact on their findings. For example, the women who ate more berries could have been more physically active than their peers.

More goodness from berries

Previous studies have uncovered health benefits associated with eating berries. For example:

• A Tufts University study team reported that the phytochemicals in berries may help prevent age-related interference with calcium homeostasis in the brain, and therefore help preserve brain health
• A recent Harvard study found that berry consumption could help reduce the risk of Parkinson’s disease in both men and women
• Two separate studies in California found that blueberry powder reduced breast cancer tumor size in mice by 60% to 75% compared with a control group and also reduced spread of the disease
• A Swedish study found that blueberries could help protect against intestinal disease such as colitis and colorectal cancer
• Strawberries could have a role in preventing esophageal cancer

It appears berries could play an important role in your health. Dr. Devore concluded that “Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification to test cognition protection in older adults.” That’s why women need berries, and don’t you forget it.

SOURCE:
Devore EE et al. Dietary intakes of berries and flavonoids in relation to cognitive decline. Annals of Neurology 2012 Apr 25. DOI:10.1002/ana.23594

Image: Wikimedia Commons

http://www.emaxhealth.com/1275/why-women-need-berries-and-dont-you-forget-it