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Oxidation

Astaxanthin found to reduce oxidation, DNA damage and liver cancer formation

Posted November 12, 2013

Scientific evidence continues to mount showing that astaxanthin is one of the most potent antioxidants yet discovered. A study conducted by researchers from India’s National Institute of Pharmaceutical Education and Research found that astaxanthin not only can reduce oxidation of the liver but can actually prevent DNA damage and the early stages of liver cancer development.

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Quercetin protects against cadmium-induced oxidative toxicity

Posted October 21, 2013

The common antioxidant quercetin may counter the toxic effects of cadmium on the body, according to a study conducted by researchers from Zhejiang University in China and published in the journal Anatomical Record in 2010.

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Benefits of Fruit and Vegetable Puree-based Drinks on Vasodilation, Plasma Oxidative Stability and Antioxidant Status

Posted August 16, 2012

In a randomized, controlled, crossover dietary intervention study involving 39 subjects, daily consumption of 200 mL of fruits and vegetables as puree-based drinks (FVPD) for a period of 6 weeks (with an 8-week washout period between treatments) was found to be associated with significant increases in dietary vitamin C and carotenoids and concomitant increases in plasma alpha- and beta-carotene, as well as an increase in endothelium-dependent vasodilation (near-significant)

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Oyster Mushrooms Fight Inflammation

Posted April 30, 2012

Results from a study published in Nutrition Journal suggest oyster mushrooms possess anti-inflammatory activities and could be considered a dietary agent against inflammation. Mushrooms are well recognized for their culinary properties as well as for their potency to enhance immune response. In the present study, researchers evaluated anti-inflammatory properties of an edible oyster mushroom (Pleurotus ostreatus) in vitro and in vivo.

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