Foods that help liver regeneration

Did you know there are foods that can help promote liver regeneration? Did you also know the liver is the only organ in the body which can regenerate? It’s true. You may have heard that a starfish can grow back a missing limb, and lizards can grow back their tails; similarly, if a part of the liver is damaged it can partake in liver regeneration.

Written by Dr. Victor Marchione
Published on September 14, 2015

In a study published in The Journal of Biological Chemistry researchers uncovered that liver regeneration functions much simpler than once believed. In the past it was shown that cells which are part of regeneration act as they would if they were in an embryo. In the fairly recent study scientists uncovered specific proteins that induce regeneration. They felt that by being able to stimulate such proteins they would be able to better help those with severe liver damage or those who have had portions of their liver removed.

After extensive testing, the scientists uncovered that previous theories of cells acting as they would in embryos was actually not true, but rather liver regeneration occurs due to an increase in cells which multiply through regular cell division. Therefore, researchers believe stimulating liver regeneration is possible by activating identified proteins.

Foods useful for liver regeneration process

Although the liver is able to regenerate itself, it’s important you keep it healthy and eat foods which can further help promote liver regeneration. The following foods can help boost liver health as well as function.

Garlic: Garlic has been shown to help reduce bad cholesterol which is associated with poor liver health; eating garlic regularly can help promote good liver health. Enzymes in garlic also help the liver remove toxins, contributing to a healthier body overall.

Grapefruit: Grapefruit is packed with powerful antioxidants and fiber. Grapefruit can contribute to good cholesterol and boost the liver-cleansing process. One word of caution is that grapefruit can negatively interact with medications, so speak to a doctor before incorporating grapefruit into your diet.

Leafy green vegetables: Spinach, broccoli and kale are just some examples of leafy green vegetables. Leafy green vegetables all work to assist your liver in the cleansing process and help improve its function. Furthermore, they provide the body with chlorophyll which protects the body from toxins.

Avocados: Avocados pack nearly 20 essential nutrients and vitamins; not only are they good for your body, but they feed your liver all the right stuff. Avocados can help neutralize free radicals as well as promote the production of glutathione which helps with toxin removal.

Apples: We know apples are good for overall health; you should continue with your apple-a-day trend as they can help promote liver cleansing and remove toxins in the digestive tract.

Brussels sprouts: Brussels sprouts are similar to garlic because they also contain sulfur, so that alone is enough to promote a healthier liver. Furthermore, Brussels sprouts contain antioxidants which fight free radical damage. For maximum benefits cook Brussels sprouts with garlic for an optimal liver-cleaning meal.

Other foods for liver regeneration

Aside from the above mentioned foods, there are others which can keep the liver healthy, promote liver cleansing and ensure you stay the healthiest you can be. The next time you opt for a meal or a snack make sure you also add these foods into your diet for a healthy liver.

• Bitter gourd
• Probiotic yogurt
• Onions
• Lemon
• Berries
• Arugula
• Artichokes
• Leeks

How proteins may help in liver regeneration

Similar to the previous research mentioned, scientist at UC Davis further explored the use of proteins in liver regeneration. The identified protein is called PPARα and in mice models they found it to work quite quickly in liver regenerations.

What the researchers did uncover, though, is to boost PPARα in humans for quicker liver regeneration we require protein fibroblast factor 21 (FGF21). Author of the paper Yu-Jui Yvonne Wan said, “We found that FGF21 is a good rescuing molecule that facilitates liver regeneration and perhaps tissue repair. Our data suggests that FGF21 could help with liver regeneration, either after removal or after damage caused by alcohol or a virus.”

Through testing the researchers found that PPARα was more effective in liver regeneration in mice livers than in human ones. What they did find was that by adding FGF21, liver regeneration was boosted by making PPARα more effective. FGF21 is also beneficial in reducing insulin resistance, accelerating fat metabolism and reducing fatty liver disease in some animals.

Wan added, “We found that FGF21 is a good rescuing molecule that facilitates liver regeneration and perhaps tissue repair. Our data suggests that FGF21 could help with liver regeneration, either after removal or after damage caused by alcohol or a virus.”

Cell fundamental for liver regeneration found

Although it has been established that proteins work to promote liver regeneration, as of late more findings suggest a cell, too, is fundamental for liver regeneration.

Published in the journal Cell researchers uncovered cells called hybrid hepatocytes which are able to generate new tissues. By exposing mice to toxins researchers observed the role of hybrid hepatocytes. What they found was cancer did not develop in the new cells which were created by the hybrid hepatocytes. This prompted the researchers to further explore opportunities of hybrid hepatocytes.

Until science is capable of fully regenerating livers it’s important to maintain the health of yours as best as you can. Waiting lists for liver transplants are extremely long, so in order to keep your name off the list, enjoy the foods listed above which can promote a healthy liver and a healthy you.

SOURCE: 

http://www.boldsky.com/health/nutrition/2013/effective-foods-for-liver-regenerationr
http://www.ucdmc.ucdavis.edu/publish/news
http://www.eurostemcell.org/factsheet/regeneration-what-does-it-mean-and-how-does-it-work
http://www.medicalnewstoday.com/releases

https://www.belmarrahealth.com/foods-that-help-liver-regeneration/

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The Best Cancer Fighting and Immune Boosting Food Choices

The right food choices can greatly increase the odds of beating cancer and nature offers a multitude of foods which have intrinsic cancer fighting and immune boosting properties. 

By Tony Isaacs
April 9, 2015

Here are some of the very best cancer fighting and immune boosting superstars:

Cruciferous Vegetables – Cruciferous vegetables such as broccoli, brussels sprouts, cabbage, cauliflower and kale are among the most powerful cancer fighting foods to be found. Cruciferous vegetables are high in fiber, vitamins, minerals and important antioxidants such as beta carotene and the sulforaphane compound. Cruciferous vegetables contain isothiocyanates; phytochemicals which help break down potential carcinogens. They also contain indole-3-carbidol (I3C), which help prevent estrogen driven cancers. Other cruciferous vegetables are: arugula, bok choy, swiss chard, Chinese cabbage, collard greens, daikon, kohlrabi, mustard greens, radishes, rutabagas, turnips and watercress.

Curcumin (turmeric) – Curcumin, the major ingredient of the spice turmeric, has been a rising star against cancer in recent years. Numerous studies have reported curcumin’s cancer fighting abilities and prevention abilities, including one study which found that curcumin helps prevent lung cancer for tobacco smokers.

Mushrooms – There are a number of mushrooms known as “medicinal mushrooms” which can help the body fight cancer and build the immune system. These mushrooms contain a number of valuable cancer fighting and immune boosting compounds including polysaccharides such as lentinan, beta glucan, lectin and thioproline. These compounds attack cancerous cells, prevent them from multiplying and boost immune activity – including stimulating the body’s natural production of interferon.

Some of the very best cancer fighting and immune boosting mushrooms are: agaricus blazei murrill (ABM mushroom), coriolus versicolor (Asian turkey tail mushroom), shitake, reishi, maitake, cordyceps oglossoides and phellinus linteus.

Garlic – Garlic, as well as onions, leeks and chives, have immune-enhancing allium compounds that increase the immune cell activity, help break down cancer causing substances and block carcinogens from entering cells. Studies have linked garlic to lowering the risk of stomach and colon cancer. Diallyl sulfide, a compound found in garlic oil, has also been shown to incapacitate carcinogens in the liver.

Flax – Flax contains lignans, compounds which block or suppress cancerous changes in cells. Flax is also high in omega-3 fatty acids, which protect against colon and other cancers. Notably, flax is part of the famous and highly successful Budwig Cancer Diet.

Hot Peppers – Hot peppers such as cayenne (chili peppers) and jalapenos contain capsaicin, a chemical which fights cancer and helps neutralize certain cancer-causing nitrosamines. Hot peppers are especially valuable for helping prevent stomach cancers.

Dark Green Leafy Vegetables – Spinach, turnip greens and other cancer fighting dark green leafy vegetables are rich in folic acid. Folic acid helps maintain the cell’s genetic code and regulate normal cell division.

Dark Seeded Grapes – Dark red grapes contain powerful bioflavonoid antioxidants that work as cancer preventatives. Grapes are also a rich source of resveratrol and ellagic acid, a compound that slows the growth of tumors by blocking enzymes needed by cancer cells. Eat the entire grape, seeds and all.

Brown Seaweed – Brown seaweeds such as kombu contain the polysaccharide compound fucoidan. Fucoidan has been found to kill cancer tumors including lymphoma, different kinds of leukemia, stomach cancer and colon cancer. Notably, the people of Okinawa, who consume the highest per capita amount of kombu, have some of the highest life expectancies in Japan as well as the lowest cancer death rate.

Other powerful cancer fighting foods are:

• Carrots
• Green and black tea
• Fermented organic soy
• Tomatoes
• Blueberries
• Raspberries
• Purple corn
• Extra virgin olive oil
• Avocados
• Nuts
• Sweet potatoes
• Apples

https://thetruthaboutcancer.com/the-best-cancer-fighting-and-immune-boosting-food-choices-for-beating-and-avoiding-cancer/

Buy more vegetables instead of omega-3 supplements to improve heart health, report says

Fish oil and omega-3 supplements do little to help the heart and consumers are better off spending money on vegetables, a major new study has found.

• Telegraph Reporters

18 JULY 2018 • 6:00AM

Vegetables are more effective at introducing omega-3 to your diet than supplements CREDIT: CHRIS RADBURN/PA

The huge review looking at trial data from more than 100,000 people around the world also failed to show any evidence that the popular supplements can reduce the risk of dying.

Millions of people take omega-3 in the belief that it helps prevent heart disease and early death.

The fatty acids, mostly found in oily fish such as salmon and tuna, are known to benefit health when consumed in small amounts in food.

But controversy surrounds the burgeoning industry and hype surrounding omega-3 supplements, which are claimed to prevent a host of ills ranging from dementia and depression to heart disease and rheumatoid arthritis.

My advice to anyone buying supplements in the hope that they reduce the risk of heart disease is to spend their money on vegetables insteadProf Tim Chico, University of Sheffield

The new research looked specifically at evidence of their impact on rates of heart disease, stroke and death.

“This analysis of many studies shows clearly that omega-3 supplements do not reduce heart disease,” said Prof Tim Chico, Professor of Cardiovascular Medicine and Honorary Consultant Cardiologist, University of Sheffield, said:

He added: “Such supplements come with a significant cost, so my advice to anyone buying them in the hope that they reduce the risk of heart disease, I’d advise them to spend their money on vegetables instead.”

Scientists from the Cochrane organisation, a global network of experts dedicated to informing health policy, pooled findings from 79 randomised trials involving 112,059 participants.

The studies, conducted in North America, Europe, Australia and Asia, investigated the effect on the heart and arteries of taking omega-3 and fish oil supplements.

Combining results from many trials, known as "meta-analysis," can highlight trends that may previously have been hidden.

In this case the scientists found "high certainty evidence " that long-chain omega-3 fats had "no meaningful effect" on death risk. They also had "little or no" impact on the risk of heart attacks, strokes or heart irregularities.

However there was some evidence that the supplements reduced levels of high-density lipoprotein (HDL) - the "good" form of cholesterol known to protect arteries from damage.

Lead researcher Dr Lee Hooper, from the University of East Anglia, said: "We can be confident in the findings of this review which go against the popular belief that long-chain omega-3 supplements protect the heart.

"This large systematic review included information from many thousands of people over long periods. Despite all this information, we don't see protective effects.

"The review provides good evidence that taking long-chain omega 3 supplements does not benefit heart health or reduce our risk of stroke or death from any cause.

"The most trustworthy studies consistently showed little or no effect of long-chain omega-3 fats on cardiovascular health. On the other hand, while oily fish is a healthy food, it is unclear from the small number of trials whether eating more oily fish is protective of our hearts."

The findings are published in The Cochrane Library, the collection of databases maintained by the Cochrane organisation.

Given the strong evidence from previous epidemiological studies in favour of omega-3 supplements this conclusion is somewhat surprising, but it needs to be taken seriouslyDr Ian Johnson, Quadram Institute Bioscience

Dr Hooper said there was "moderate" evidence that one type of short-chain omega-3 fat found in plant oils and nuts, alphalinolenic acid (ALA), may provide a small degree of heart protection.

However he added: "The effect is very small - 143 people would need to increase their ALA intake to prevent one person developing arrhythmia (irregular heart beat). One thousand people would need to increase their ALA intake to prevent one person dying of coronary heart disease or experiencing a cardiovascular event."

Commenting on the results, cardiologist Professor Tim Chico, from the University of Sheffield, said: "This analysis of many studies shows clearly that omega-3 supplements do not reduce heart disease .. Such supplements come with a significant cost, so my advice to anyone buying them in the hope that they reduce the risk of heart disease, I'd advise them to spend their money on vegetables instead."

Nutrition expert Dr Ian Johnson, from the Quadram Institute Bioscience, said: "The results show little or no evidence for important beneficial effects. Given the strong evidence from previous epidemiological studies this conclusion is somewhat surprising, but it needs to be taken seriously.

"Either the protective effects of oily fish consumption that are observed in populations are due to mechanisms that cannot be reproduced by relatively short-term interventions with purified omega-3 supplements, or perhaps they are caused by other unidentified environmental factors somehow linked to oily fish consumption."

https://www.telegraph.co.uk/news/2018/07/18/buy-vegetables-instead-omega-3-supplements-improve-heart-health/

EATING SALAD EVERY DAY KEEPS BRAINS 11 YEARS YOUNGER AND PREVENTS DEMENTIA, STUDY SHOWS

In the quest to remain young, many have turned to supplements, such as fish oil and vitamin B12, to stave off dementia or to simply remember where we put the car keys. And with population projections indicating an increase in Alzheimer's disease across the world, researchers are looking for ways to prevent cognitive decline and a possible health crisis. The Alzheimer's Association estimates that 16 million people could have the disease by 2050.

BY MELISSA MATTHEWS ON 12/20/17 AT 4:33 PM

Eating a salad every day could help keep your brain young.KHALED DESOUKI/AFP/GETTY IMAGES

Nutritional epidemiologist Martha Clare Morris and her team at Chicago's Rush University Medical Center found that people who ate one to two servings of leafy green vegetables each day experienced fewer memory problems and cognitive decline, compared with people who rarely ate spinach. In fact, Morris estimates that veggie lovers who ate about 1.3 servings a day had brains that were roughly 11 years younger, compared with those who consumed few greens, like spinach or kale.

The study involved 960 people, all between 58 and 99 and without dementia. Everyone enrolled in the study was part of the Memory and Aging Project, which has been ongoing since 1979 at the Knight Alzheimer's Disease Research Center at Washington University. As part of their involvement in that project, participants completed questionnaires about their dietary habits over nearly five years. Questions included assessments of how often people consumed salad, spinach, kale, collards or other greens. Participants also took yearly thinking and memory skills tests to gauge cognitive ability.

Then researchers divided the subjects into groups depending on their consumption. Those who ate the most leafy greens averaged about 1.3 servings per day, while those who consumed the fewest greens averaged 0.1 servings a day. Scientists followed up with participants for 10 years and discovered that the rate of decline for those who ate the most greens was the equivalent to being 11 years younger in terms of brain age.

Of course, people who eat a lot of salad are likely to have other healthy behaviors that could influence memory, but these findings took into account other factors associated with cognition, like education, physical activity, alcohol consumption, obesity and depression

The study was published Wednesday in the journal Neurology.

But it’s not just leafy greens that could keep our memories alive. According to co-author Martha Morris, the nutrients found in these vegetables that may be responsible for the brain-boosting benefits are found in other food sources too.

“Some of the nutrients already have excellent scientific evidence, such as vitamin E, a potent antioxidant which has been demonstrated in carefully controlled animal models to protect against neuron loss, oxidative stress and inflammation, and the accumulation of amyloid plaques,” she told Newsweek in an email. “Other [qualities] of the nutrients are newly identified.”

Morris cites nitrate, vitamin K and kaempferol as potential contributors to brain health that warrant further examination.

Because this study was observational, the data provide no concrete evidence of a causal relationship between spinach and brain health. For now, the connection is only a correlation and does not extend to younger, nonwhite or Hispanic people. But adding a serving of spinach into your diet is never a bad idea.

“Daily consumption of leafy greens may be a simple and effective way to protect against loss in memory and other cognitive abilities,” Morris said.

Her research used half a cup of cooked spinach as a single serving, which would have about 3.35 milligrams of vitamin E, according to the Harvard School of Public Health. Other good sources of the nutrient are almonds and some oils, like sunflower and safflower.

http://www.newsweek.com/eating-salad-every-day-keeps-brains-11-years-younger-and-prevents-dementia-754256

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Also:

A salad a day keeps brains 11 YEARS younger, boosts memory and could help prevent dementia, new study suggests

Older adults who eat at least one serving of leafy greens or salad daily showed slower memory declines 

There was a difference of more than a decade of mental aging between those who ate salad and those that did not

The findings suggest that balanced diets are critical in preventing dementia in older people  

• 
  

By Natalie Rahhal For Dailymail.com

PUBLISHED: 21:05 GMT, 20 December 2017 | UPDATED: 09:37 GMT, 21 December 2017

Eating greens or salad every day boosts our memory, according to new research.

 The findings suggest that eating about one serving per day of green, leafy vegetables may be linked to a slower rate of brain aging - the equivalent of keeping our brain 11 years younger.

The Rush University study found that people who ate at least one serving of green, leafy vegetables a day had a slower rate of decline on tests of memory and thinking skills than people who never or rarely ate such vegetables.

Salad eaters' brains functioned as though they were more than a decade younger than those of people who did not eat their greens, according to the research team.   

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For older people, eating one salad a day was linked to slower mental decline in a new study 

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Study author Professor Martha Clare Morris, of Rush University Medical Center in Chicago, said: 'Adding a daily serving of green, leafy vegetables to your diet may be a simple way to foster your brain health.

'Projections show sharp increases in the percentage of people with dementia as the oldest age groups continue to grow in number, so effective strategies to prevent dementia are critical,' she said. 

The study, published online by the journal Neurology, involved 960 people with an average age of 81 who did not have dementia and were followed for an average of 4.7 years.

The participants completed a questionnaire about how often they ate certain foods and had their thinking and memory skills tested yearly during that time.

The survey asked how often and how many servings they ate of three green, leafy vegetables: spinach, with a serving being a half cup of cooked spinach; kale, collards or greens, half cup cooked; and lettuce salad, with a serving of one cup raw.

The participants were divided into five equal groups based on how often they ate green, leafy vegetables.

The people in the top serving group ate an average of about 1.3 servings of greens per day. Those in the lowest serving group ate on average 0.1 servings per day.

Overall, the participants' scores on the thinking and memory tests declined over time at a rate of 0.08 standardized units per year.

Over 10 years of follow-up, the rate of decline for those who ate the most leafy greens was slower by 0.05 standardized units per year than the rate for those who ate the least leafy greens.

That is the difference of about 11 years worth of change, according to the study authors. 

They said the results remained valid after accounting for other factors that could affect brain health such as smoking, high blood pressure, obesity, education level and amount of physical and cognitive activities.

But Professor Morris noted that the study doesn't prove that eating green, leafy vegetables slows brain aging, it only shows an association.

She also warned that the study cannot rule out other possible reasons for the link.

Professor Morris added that because the study focused on older adults and the majority of participants were white, the results may not apply to younger adults and people of other races. 

http://www.dailymail.co.uk/health/article-5199613/Eating-salad-day-brain-years-younger.html