Natural Health Science News The latest news and top resources on natural health.

Polyphenols

Polyphenol supplements improve brain function in older adults

Posted February 17, 2014

One of the unfortunate realities of growing older is that, over time, cognitive acuity tends to fade as a result of oxidative stress and inflammation, two of the most significant factors associated with early aging and chronic disease. But new research out of Florida has found that the aging process can be significantly slowed through a high intake of antioxidants, particularly those found naturally in blueberries.

Read More

Go Red to Fight Heart Disease

Posted February 9, 2014

A number of previous studies have demonstrated that increased consumption of foods rich in polyphenols – a potent antioxidant compound, help to lower the risks of cardiovascular disease. A. Tresserra-Rimbau, from the University of Barcelona (Spain), and colleagues analyzed data collected on 7,172 men and women, ages 55 to 80 years, enrolled in the PREDIMED (PREvencion con DIeta MEDiterranea) study.

Read More

Antioxidant activities of ethanol extracts and fractions of Crescentia cujete leaves and stem bark and the involvement of phenolic compounds

Posted February 5, 2014

Antioxidant compounds like phenols and flavonoids scavenge free radicals and thus inhibit the oxidative mechanisms that lead to control degenerative and other diseases. The aim of this study was to investigate the antioxidant activity in vitro, total phenolic and flavonoid contents in ethanol extracts and fractions of Crescentia cujete leaves and stem bark.

Read More

Polyphenols may slash heart disease risk

Posted January 28, 2014

Increased intakes of polyphenols may reduce the risk of cardiovascular disease by an impressive 46%, according to the results of the international PREDIMED (Prevencion con Dieta Mediterranea) study.

Read More

Apple polyphenols may slash inflammation marker levels, change gut microbiota

Posted January 23, 2014

Polyphenols from apples may modify the bacterial populations in the gut, and reduce markers of inflammation, according a new study from the New Zealand Institute for Plant and Food Research Limited.

Read More

A new role for milk: Delivering polyphenols with anti-cancer activity

Posted December 31, 2013

Polyphenols found in tea manifest anti-cancer effects but their use is limited by poor bioavailability and disagreeable taste. A new study in the Journal of Dairy Science® finds that when epigallocatechin gallate (EGCG), the major extractable polyphenol in green tea and the most biologically active, when diluted in skim milk or other milk complexes remains bioactive and continues to reduce colon cancer cell proliferation in culture at concentrations higher than 0.03 mg of EGCG/mL

Read More

Consumption of cranberry polyphenols enhances human gammadelta-T cell proliferation and reduces the number of symptoms associated with colds and influenza: a randomized, placebo-controlled intervention study

Posted December 16, 2013

Our main objective was to evaluate the ability of cranberry phytochemicals to modify immunity, specifically gammadelta-T cell proliferation, after daily consumption of a cranberry beverage, and its effect on health outcomes related to cold and influenza symptoms.

Read More

West African sorghum extract again shows immune health benefits

Posted December 10, 2013

An extract from West African sorghum may provide immune benefits, according to a new study people with HIV but with broader health management potential.

Read More

Study: Polyphenol-Rich Cranberries Could Play a Meaningful Role in Nutrition

Posted December 10, 2013

Experts from policy, academia and industry convened during a satellite session at the American Society for Nutrition’s 2013 Advances and Controversies in Clinical Nutrition Conference in Washington, D.C. Thursday, Dec. 5, to review new and existing evidence underscoring the positive effects of cranberry consumption.

Read More

Sofrito Contains Substances That Reduce Risk of Cardiovascular Disease

Posted November 18, 2013

The combination of tomato, olive oil, garlic and onion in a sofrito increases the amount of polyphenols and carotenoids. These bioactive compounds respectively help to prevent cardiovascular diseases and cancer. This is contained in a study carried out by the University of Barcelona and the CIBERobn network, Spain, which confirms sofrito as an essential part of the Mediterranean diet.

Read More
Page 1 of 41234