Flavonoids may slow lung function decline due to aging

In continuation of my update on Flvonoids

Previous research has shown that the plant-produced chemicals known as flavonoids have beneficial antioxidant and anti-inflammatory properties. Anthocyanins, the type of flavonoid investigated in the current study, have been detected in lung tissue shortly after being ingested, and in animals models of chronic obstructive pulmonary disease (COPD). The plant chemicals appear to reduce mucus and inflammatory secretions.

However, "the epidemiological evidence on the association between flavonoids and lung function is very scant," said lead study author Vanessa Garcia-Larsen, Ph.D., assistant professor in the Human Nutrition Division of the Department of International Health at the Johns Hopkins Bloomberg School of Public Health in Baltimore, Maryland. "So we wanted to investigate whether dietary intake and anthocyanins are associated with lung function decline in middle-age adults."

The researchers analyzed data from 463 adults (average age: 44) who participated in the second and third European Community Respiratory Health Surveys from 2002 to 2012. Those included in the current study completed a dietary questionnaire and underwent spirometry at enrollment and upon follow-up. A common lung function test, spirometry measures the amount of air that a person can forcefully exhale in one second (FEV1), the total amount of air a person can exhale after taking a deep breath (FVC) and the ratio of the two, FEV1/FVC. Participants were then grouped into quartiles based on the amount of anthocyanins they consumed.

The study found individuals in the highest, compared to the lowest, quartile of anthocyanin intake had:

• a slower rate of annual decline in FEV1 than those in the lowest quartile: -9.8 milliliters per year (mL/yr) vs. -18.9 mL/yr.
• a slower rate of annual decline in FVC than those in the lowest quartile: -9.8 mL/yr vs. -22.2 mL/yr.
• a slower rate of annual decline in FEV1/FVC: -0.02/yr.

The researchers also analyzed the association between anthocyanin consumption and lung function in smokers, those who had never smoked and those who quit. The association between high consumption of the flavonoids and reduced lung function decline appeared to be stronger among both never smokers and those who had quit than in the general study population. Among smokers, the study did not find an association between anthocyanin intake and lung function.

The study adjusted for a wide range of factors, including characteristics of participants' diets, gender, height, body mass index and socioeconomic status. Another strength of the study was its inclusion of participants from two countries, Norway and England. The study was limited by its relatively small size and the fact that diets were self-reported.

"Our study suggests that the general population could benefit from consuming more fruits rich in these flavonoids like berries, particularly those who have given up smoking or have never smoked, Dr. Larsen said. "For smokers, quitting remains the best thing they can do to protect their health."

The first European Community Respiratory Health Survey began in 1990 in response to a worldwide increase in asthma prevalence. The scope of the surveys has expanded to include information about the associations between behavioral and environmental factors that might also affect the development of COPD.

Berries, Tea May Cut Men’s Odds for Parkinson’s Disease..

In continuation of my update on Flavonoids...

Regularly consumption of food and drink rich in substances called flavonoids, such as berries, apples, tea and red wine, can lower a man’s risk of developing Parkinson’s disease by 40 percent, new research suggests.

  “For total flavonoids, the beneficial result was only in men. But, berries are protective in both men and women,” said the study’s lead author, Dr. Xiang Gao, a research scientist at the Harvard School of Public Health and an associate epidemiologist at Harvard Medical School and Brigham and Women’s Hospital in Boston.

“Berries could be a neuroprotective agent. People can include berries in their regular diet. There are no harmful effects from berry consumption, and they lower the risk of hypertension too,” Gao added.

For the study, the researchers reviewed nutrition and health data from almost 50,000 men enrolled in the Health Professional Follow-Up Study and more than 80,000 women participating in the Nurses’ Health Study.

The researchers looked at dietary intake of five major flavonoid sources: tea, berries, apples, orange juice and red wine.

Over 20 to 22 years of follow-up, 805 people developed Parkinson’s disease — 438 men and 367 women.

When researchers compared those who ate the most flavonoids with those who ate the least, they found that only men saw a statistically significant benefit, lowering their risk of Parkinson’s by 40 percent.

Gao said it wasn’t clear why only men benefited from the extra flavonoid intake, but he noted that other studies have also found differences between men and women. Gao said it’s not clear if there’s a biological mechanism causing these differences, or another factor.

But, when the researchers looked at the dietary compounds individually, it was clear that berries could benefit both men and women, lowering the risk of Parkinson’s disease by about 25 percent for those who had at least two servings of berries a week.

Gao said that anthocyanins protect the cells from oxidative damage and they also have an anti-inflammatory effect, which may be how berries help to reduce Parkinson’s risk.

The study findings should be interpreted cautiously because the participants were mostly white professionals, and the results might not apply to other ethnic groups. Also, recollections of dietary intake may be faulty, and it’s possible that other properties of fruits and vegetables might have influenced the results, the authors said.

But, he added, it’s important for people to realize that this research isn’t applicable to people who already have the disease.

He also said it will be important to confirm these findings in other studies and learn the mechanism of how berries and other flavonoids appear to offer some protection against Parkinson’s disease.

Ref : http://www.neurology.org/content/78/15/1138.abstract?sid=2d716606-4430-41cb-a06e-de20203cfb5b

Bioactive Compounds (anthocyanins) in Berries Can Reduce High Blood Pressure

We have already seen the benefits of anthocyanins, and also how useful the blue berries are. Now the researchers from University of East Anglia (UEA) and Harvard University, have further substantiated the usefulness of blue berries. As per the claim by the researchers eating blueberries can guard against high blood pressure.

The new findings show that bioactive compounds in blueberries called anthocyanins offer protection against hypertension. Compared with those who do not eat blueberries, those eating at least one serving a week reduce their risk of developing the condition by 10 per cent.

Anthocyanins (see structure) belong to the bioactive family of compounds called flavonoids and are found in high amounts in blackcurrants, raspberries, aubergines, blood orange juice and blueberries. Other flavonoids are found in many fruits, vegetables, grains and herbs. The flavonoids present in tea, fruit juice, red wine and dark chocolate are already known to reduce the risk of cardiovascular disease.

During the study, 35,000 participants developed hypertension. Dietary information identified tea as the main contributor of flavonoids, with apples, orange juice, blueberries, red wine, and strawberries also providing important amounts. When the researchers looked at the relation between individual subclasses of flavonoids and hypertension, they found that participants consuming the highest amounts of anthocyanins (found mainly in blueberries and strawberries in this US-based population) were eight per cent less likely to be diagnosed with hypertension than those consuming the lowest amounts. The effect was even stronger in participants under 60.

The effect was stronger for blueberry rather than strawberry consumption. Compared to people who ate no blueberries, those eating at least one serving of blueberries per week were 10 per cent less likely to become hypertensive.

"Our findings are exciting and suggest that an achievable dietary intake of anthocyanins may contribute to the prevention of hypertension," said lead author Prof Aedin Cassidy of the Department of Nutrition at UEA's Medical School".......

Ref: http://www.uea.ac.uk/mac/comm/media/press/2011/January/berries .

Blueberry extract can enhance effectiveness of cervical cancer treatment

In continuation of my update on blueberries 

According to the Centers for Disease Control and Prevention, approximately 12,000 women in the United States are diagnosed with cervical cancer each year. One of the most common treatments for cervical cancer is radiation. While radiation therapy destroys cancer cells, it also destroys nearby healthy cells. University of Missouri School of Medicine researchers studied in vitro human cancer cells to show that combining blueberry extract with radiation can increase the treatment's effectiveness.

"Radiation therapy uses high-energy X-rays and other particles such as gamma rays to destroy cancer cells," said Yujiang Fang, M.D., Ph.D., a visiting professor at the MU School of Medicine and lead author of the study. "For some cancers, such as late-stage cervical cancer, radiation is a good treatment option. However, collateral damage to healthy cells always occurs. Based on previous research, we studied blueberry extract to verify it could be used as a radiosensitizer."

Radiosensitizers are non-toxic chemicals that make cancer cells more responsive to radiation therapy. In a previous study, Fang and his research team showed that resveratrol, a compound in red grapes, could be used as a radiosensitizer for treating prostate cancer. Blueberries also contain resveratrol.

"In addition to resveratrol, blueberries also contain flavonoids," said Fang, who also has appointments as an academic pathologist and assistant professor of microbiology and immunology at Des Moines University in Iowa. "Flavonoids are chemicals that may have antioxidant, anti-inflammatory and antibacterial properties."

The researchers used human cervical cancer cell lines to mimic clinical treatment. The cell lines were divided into four groups that included a control group, a group that received only radiation, a group that received only blueberry extract, and a group that received both radiation and the extract.

"Our team used three different measures to confirm results of the study," Fang said. "Radiation decreased cancer cells by approximately 20 percent. Interestingly, the cell group that received only blueberry extract had a 25 percent decrease in cancer. However, the biggest decline in cancer cells occurred in the radiation and extract group, with a decrease of about 70 percent."

Fang explained that the mechanism that makes blueberry extract a radiosensitizer also reduces the abnormal explosion of cell growth? which is what cancer is.

"Cancer cells avoid death by remodeling themselves," Fang said. "Along with reducing cell proliferation, the extract also 'tricks' cancer cells into dying. So it inhibits the birth and promotes the death of cancer cells."

Fang said an animal study is the next step to confirm that his team can achieve the same results.

"Blueberries are very common and found all over the world," Fang said. "They are readily accessible and inexpensive. As a natural treatment option for boosting the effectiveness of existing therapies, I feel they would be enthusiastically accepted."

Blueberry extract can enhance effectiveness of cervical cancer treatment

More reasons to eat your broccoli

In continuation of my update on broccoli

University of Illinois researchers have identified candidate genes controlling the accumulation of phenolic compounds in broccoli. Consumption of phenolic compounds, including certain flavonoids, is associated with a lower risk of coronary heart disease, type II diabetes, asthma, and several types of cancer.

"Phenolic compounds have good antioxidant activity, and there is increasing evidence that this antioxidant activity affects biochemical pathways affiliated with inflammation in mammals. We need inflammation because it's a response to disease or damage, but it's also associated with initiation of a number of degenerative diseases. People whose diets consist of a certain level of these compounds will have a lesser risk of contracting these diseases," explains U of I geneticist Jack Juvik.

The researchers crossed two broccoli lines and tested their progeny in terms of total phenolic content and their ability to neutralize oxygen radicals in cellular assays. They then used a genetic technique called quantitative trait locus analysis to search for the genes involved in generating phenolics in the most promising progeny.

By identifying the genes involved in accumulating these compounds, the researchers are one step closer to breeding broccoli and related Brassica vegetables like kale and cabbage with mega-doses of phenolic compounds.

"It's going to take awhile," Juvik notes. "This work is a step in that direction, but is not the final answer. We plan to take the candidate genes we identified here and use them in a breeding program to improve the health benefits of these vegetables. Meanwhile, we'll have to make sure yield, appearance, and taste are maintained as well."

The good news is that phenolic compounds are flavorless and stable, meaning the vegetables can be cooked without losing health-promoting qualities.

Once these vegetables are consumed, the phenolic compounds are absorbed and targeted to certain areas of the body or concentrated in the liver. Flavonoids spread through the bloodstream, reducing inflammation through their antioxidant activity.

"These are things we can't make ourselves, so we have to get them from our diets," Juvik says. "The compounds don't stick around forever, so we need to eat broccoli or some other Brassica vegetable every three or four days to lower the risk of cancers and other degenerative diseases."

Tea could help lower high blood pressure: Study

In continuation of my update on tea and its effect....

A new study suggests that taking tea daily could help in lowering blood pressure.The study shows that people who drank three cups of black tea a day were able to lower their blood pressure. This was seen when compared to those who drank a placebo similar in taste and caffeine content. Those who drank the tea saw a slight drop in both systolic and diastolic blood pressure over six months.

Experts however warned that drinking tea is not a substitute for blood pressure-lowering medication, but researchers said the findings show tea could still provide a benefit.

Researchers note that although the study cannot identify specific components of the tea that might lead to a drop in blood pressure, past studies have shown flavonoids, compounds found in many plants such as tea, are good for heart health.

“The message really isn't for an individual to go out and drink a lot of tea,” said Jonathan Hodgson,

More...

Bitter gourd(Karela) leaves Medicinal uses

In continuation of my update on bitter gourd

Phytochemical constituents of Bitter gourd Leaves

Alkaloid, Flavonoids, Sterols, Terpenoids, Anthraquinones, Proteins and Phenols, glycosides including momordin, charantosides, glycosides, momordicosides, goyaglycosides and other terpenoid compounds that include momordicin-28, momordicinin, momordicilin, momordenol, and momordol.

Medicinal Uses of Bitter gourd Leaves

Bitter gourd leaves are used to treat variety of diseases such as diabetes, piles, respiratory ailments, cholera, viral diseases and skin eruptions. Below is listed few such time-tested home remedies. These are simple, reliable and inexpensive. Even modern studies also support these traditional treatments.

Diabetes

Take about six tablespoon of the chopped bitter gourd leaves and two glass of water. Boil leaves in water for approximately 15 minutes. Do not cover the vessel.

Allow it to cool and then strain. Drink 1/3 cup of it thrice a day.

This leaf decoction is found to be very effective in the management of diabetes type 2. On regular intake, this keeps blood sugar in control.

Piles

Common home remedy is to extract three teaspoonful juice from clean bitter melon leaves and mix this with a glassful of buttermilk. This should be taken every morning for about a month on empty stomach. Topically leaves paste can be applied over the haemorrhoids.

Cholera, diarrhoea

Intake of 10-15 ml juice of Karela leaves is useful in diarrhoea and early stage of cholera.

Asthma, bronchitis, common colds, pharyngitis

Bitter melon leaves paste is mixed with equal amounts of the paste of tulsi/Basil leaves.

This should be taken with honey each morning. This can also be taken as preventive medicine for respiratory problems.

Arthritis

1. Drinking 10-15 ml juice of Karela leaves is beneficial in arthritis.
2. Ascite (gastroenterological term for an accumulation of fluid in the peritoneal cavity)
3. Extract 10-15 ml juice of leaves and add some honey and drink.

Hepatitis

In Hepatitis, the leaves juice of bitter gourd is useful. Extract 10-15 ml juice of bitter gourd leaves and mix some big chebulic myroblan powder and drink.

Intestinal parasites, pox, measles, Pneumonia

Drinking 10-15 ml juice of Karela leaves is useful.

Boils, burns and other skin eruptions

The dried and powdered bitter gourd leaves can be applied topically on affected areas.

Burning sensation in hands and feet

Bitter gourd juice is applied topically in burning sensation in hands and feet.

Nutrition

Bitter melon leaves are good source of vitamins and minerals such as iron, calcium, phosphorus and vitamin B.

Bitter gourd(Karela) leaves Medicinal uses

Is Okra Good for Diabetes?

According to a handful of recent studies, okra may reduce symptoms of diabetes - a group of diseases that includes type 1 diabetes, type 2 diabetes, and gestational diabetes.

 

Diabetes claimed the lives of 75,578 Americans in 2013, according to the United States Centers for Disease Control and Prevention (CDC). In 2014,8.5 percent of adults worldwide had the condition, the World Health Organization (WHO) report. By 2030, diabetes may be the seventh leading cause of death.

A number of factors increase a person's risk of developing diabetes, including a family history of the disease. Lifestyle factors also play a role, so doctors routinely recommend diet changes and increased exercise to reduce blood sugar levels.

Okra may help reduce blood sugar levels in some people with diabetes. Research into the effects of this seedy vegetable is still in the early stages, but the results are promising.

Okra thrives in temperate climates, producing large hibiscus-like flowers that eventually give rise to green seed pods. It is a member of the mallow family, which includes a number of other popular plants, including hibiscus, cocoa, and cotton.

Scientifically known as Abelmoschus esculentus, okra may have been grown as long ago as 2000 BCE in Egypt.

Okra's flavor is mild, and the entire seed pod can be eaten. This vegetable-like fruit also has a long history in traditional medicine.

Kew Royal Botanic Gardens report that in Eastern traditional medicine, okra leaves and fruit were used as pain relievers, moisturizers, and to treat urinary disorders. In Congolese medicine, okra is used to encourage a safe delivery during childbirth.

Can okra help with symptoms of diabetes?

Diabetes can often be well-managed with increasing a hormone called insulin and other medical therapies. However, some people with diabetes wish to avoid regular insulin injections. Others experience blood sugar dips and other unpleasant side effects, and diabetes medications do not work for everyone.

The possibility that a readily available seed pod could help control diabetes is an exciting one. But there is no evidence yet that okra can cure diabetes. So far, the research on okra has only looked at its effects on animals. Human bodies are similar to animals, but not all research on animals has worked out in humans.

Increased absorption of sugar by muscles

A 2005 study published in Planta Medica investigated the effects of okra on rats with diabetes. A substance called myricetin is present in okra and some other foods, including red wine and tea.

Researchers isolated myricetin from okra, then administered it to the rat. The treatment increased absorption of sugar in the rats' muscles, lowering their blood sugar.

A 2012 Food Science and Human Wellness review points to a number of other laboratory and animal studies that have linked myricetin to lower blood sugar. The study argues that myricetin may also reduce other risk factors for diabetes.

Reduction in blood sugar spikes after eating

A 2011 study published in ISRN Pharmaceutics found a link between okra and decreased blood sugar spikes after eating.

Researchers fed rats liquid sugar as well as purified okra through a feeding tube. Rats who consumed the okra experienced a reduction in blood sugar spikes after feeding. The study's authors think this is because the okra blocked the absorption of sugar in the intestines.

The study also explored possible interactions between okra and metformin, a drug that can reduce blood sugar in type 2 diabetes. Okra appeared to also block absorption of metformin. This suggests that okra could reduce the effectiveness of metformin, and should therefore not be eaten at the same time as the drug.

Lower blood sugar levels

A 2011 study published in the Journal of Pharmacy and Bioallied Sciences points to a link between eating okra and lower blood sugar. The researchers allowed the blood sugar of rats with diabetes to stay level for 14 days. They then gave the rats powdered okra peel extracts and seeds dosages of up to 2,000 milligrams per kilogram of body weight.

There were no poisonous effects linked with these relatively high doses of okra. The rats that ate okra had reduced blood sugar levels after up to 28 days of eating okra. The study ended on day 28, so it is unclear if the effects on blood sugar levels would have lasted longer.

Considerations for using okra

Few studies have linked okra to negative side effects, but some negative side effects are possible:

• Okra may make the drug metformin less effective.
• Okra is high in substances known as oxalates. Oxalates may increase the risk of kidney stones in people vulnerable to kidney stones.
• Okra can contain bacteria, pesticides, and other dangerous substances if it is not thoroughly washed. People should never consume rotten okra, frozen okra that is past its expiration date, or okra that has not been thoroughly washed.
• People with an okra allergy should not consume okra. Those with an allergy to other plants in the mallow family, such as hibiscus or cotton, may also be allergic to okra.
• Even if okra proves to be ineffective in fighting diabetes, it remains a safe snack for people with diabetes. A single serving of 100 grams contains just 30 calories, but offers a number of nutritional benefits:
  • Okra contains no saturated fats or cholesterol
  • Okra is rich in fiber, containing 9 percent of the recommended daily value (RDV)
  • Okra contains 8 percent of the RDV of calcium, 43 percent of the RDV of manganese, 10 percent of the RDV of iron and copper, and 44 percent of the RDV of vitamin K
  Okra is rich in protective substances known as antioxidants, including myricetin. According to the National Center for Complementary and Integrative Health, antioxidants may reduce oxidative stress, a process that damages cells in the body. Oxidative stress plays a role in the development of diabetes, as well as diseases such as:
  • Parkinson's disease
  • Alzheimer's disease
  • Cataracts
  • Macular degeneration
  • Heart and blood vessel disease
  • Cancer
  In addition to its antioxidant benefits, okra may also reduce tiredness. A 2015 study published in Nutrients found that substances found in okra seeds known as polyphenols and flavonoids could reduce fatigue.

ProstaCaid (33-ingredient comprehensive polyherbal preparation) against prostate cancer......

We have seen  many benefits of natural products rich in  Quercetin,   Epigallocatechin gallate (EGCG) and many other polyphenol antioxidant from natural products like green tea, broccoli peaches and plums. Interestingly, now researchers from  Columbia University have come up with an interesting finding, i.e., ProstaCaid is a 33-ingredient comprehensive polyherbal preparation with supplements of vitamin C, vitamin D3, zinc, selenium, quercitin, 3,3′-diinodolymethane (DIM), and lycopene was able to stop abnormal cell growth and induce apoptosis (programmed cell death) in both hormone sensitive and hormone resistant prostate cancer cell lines at unusually low concentrations, which makes the findings more significant...

Herbal extracts include the extracts from turmeric root, saw palmetto berry, grape skin, pomegranate, pumpkin seed, pygeum bark, sarsaparilla root, green tea, and Japanese knotweed. Hence, it is rich in natural polyphenols, including quercetin, resveratrol, epigallocatechin gallate (EGCG), and ellagic acid, which have previously demonstrated anticancer potential. The unique formula contains 3 medicinal mushrooms grown on an herbal-enhanced medium. The mushrooms included are Phellinus linteus, Ganoderma lucidum, and Coriolus versicolor, each with known anticancer properties.

Researchers claim that, ProstaCaid was designed based on constituents that exhibit antiprolifetaive, antioxidant, and apoptotic activities; however, its efficacy and the mechanisms of action are yet to be examined. Researchers looked at the effectiveness of the preparation in suppressing several types of prostate cancer cell lines in culture and attempt to delineate the mechanism of action for justification in pursuing animal to determine efficicacy invivo.

Researchers conclude that, the anticancer activity of ProstaCaid may be ascribed to its polyphenolic flavonoids and curcuminoids derived from various herbs as well as other supplements, such as DIM. The preparation contains supplements such as quercetin (15%), Curcuma longa root extract complex with enhanced bioavailability (BCM-95; 20%), DIM (3%), and resveratrol (0.2%). Some of these components have shown a strong doseand time-dependent growth inhibition and apoptotic death in prostate cancer cells; 25 mM of quercetin inhibited about 50% PC3 cell growth for 72 hours. At 24 hours, 50 mM and 100 mM quercetin induced G2/M arrest and apoptosis, manifested by the decrease in G2/M-related protiens.

Researchers summarise  that,    ProstaCaid has anti-cancer activities in both AD and AI prostate cancer cells at very low concentrations (25 mg/mL). It also suggests that ProstaCaid inhibits cell growth and survival, at least through the inhibition of AKT and MAPK signaling. The effect on AI cell lines is especially of importance as there is presently no curative therapy for hormone refractory prostate cancer.

Researchers postulate that ProstaCaid may affect activity of Cdc2/cyclin B1 kinase by reducing this complex formation. Cdc2 could be dephosphorylated by Cdc25C and become inactive or be phosphorylated by protein kinase, such as Wee1, and then converted into an inactive form. They also suggest that more studies are needed in the future to test it and to define its upstream events in PC3 cells.

Ref : Jun Yan and Aaron E. Katz, Integr Cancer Ther 2010 9: 186

Honey offers new approach to fighting antibiotic resistance ............

In continuation of my update on Honey..

Honey, that delectable condiment for breads and fruits, could be one sweet solution to the serious, ever-growing problem of bacterial resistance to antibiotics, researchers said in Dallas* today. Medical professionals sometimes use honey successfully as a topical dressing, but it could play a larger role in fighting infections, the researchers predicted.

"The unique property of honey lies in its ability to fight infection on multiple levels, making it more difficult for bacteria to develop resistance," said study leader Susan M. Meschwitz, Ph.D. That is, it uses a combination of weapons, including hydrogen peroxide, acidity, osmotic effect, high sugar concentration and polyphenols -- all of which actively kill bacterial cells, she explained. The osmotic effect, which is the result of the high sugar concentration in honey, draws water from the bacterial cells, dehydrating and killing them.

In addition, several studies have shown that honey inhibits the formation of biofilms, or communities of slimy disease-causing bacteria, she said. "Honey may also disrupt quorum sensing, which weakens bacterial virulence, rendering the bacteria more susceptible to conventional antibiotics," Meschwitz said. Quorum sensing is the way bacteria communicate with one another, and may be involved in the formation of biofilms. In certain bacteria, this communication system also controls the release of toxins, which affects the bacteria's pathogenicity, or their ability to cause disease.

Meschwitz, who is with Salve Regina University in Newport, R.I., said another advantage of honey is that unlike conventional antibiotics, it doesn't target the essential growth processes of bacteria. The problem with this type of targeting, which is the basis of conventional antibiotics, is that it results in the bacteria building up resistance to the drugs.

Honey is effective because it is filled with healthful polyphenols, or antioxidants, she said. These include the phenolic acids, caffeic acid, p-coumaric acid and ellagic acid, as well as many flavonoids. "Several studies have demonstrated a correlation between the non-peroxide antimicrobial and antioxidant activities of honey and the presence of honey phenolics," she added. A large number of laboratory and limited clinical studies have confirmed the broad-spectrum antibacterial, antifungal and antiviral properties of honey, according to Meschwitz.

She said that her team also is finding that honey has antioxidant properties and is an effective antibacterial. "We have run standard antioxidant tests on honey to measure the level of antioxidant activity," she explained. "We have separated and identified the various antioxidant polyphenol compounds. In our antibacterial studies, we have been testing honey's activity against E. coli, Staphylococcus aureus and Pseudomonas aeruginosa, among others."

Honey offers new approach to fighting antibiotic resistance  

Is Green Tea a Fad or a Real Health Boost?

In continuation of my updates on Green tea

Green tea is a popular health trend, with many people sipping in hopes of deriving benefits from the brew.

There's nothing wrong with that, dietitians say -- green tea is a healthy drink loaded with antioxidants. But the jury's still out on many of its purported health benefits.

"Clinical trials related to green tea are still in their early stages," said Nancy Farrell Allen, a registered dietitian nutritionist in Fredericksburg, Va. "I say drink it, enjoy it. It's not going to hurt, and it might have worthy benefits to it. But nutrition is a science, and it takes time for our understanding to evolve."

Green tea's potential health benefits derive from catechins, which are powerful antioxidant compounds known as flavonoids, said Chelsey Schneider, clinical nutrition supervisor at Mount Sinai Beth Israel Cancer Center in New York City.

One catechin in particular, known as EGCG, is found at higher levels in green tea than in either white or black tea, she said.

"This compound can be even stronger than vitamin C and E, which are very, very strong antioxidants," Schneider said. Antioxidants help prevent damage to cells.

Green, black and white tea all come from the same plant, said Allen, who is a spokeswoman for the Academy of Dietetics and Nutrition.

Green tea is made from the leaves of the mature plant, while white tea is made of leaves plucked early in development. Black tea is made from green tea leaves that are laid out and covered with a damp cloth, she said.

"They dry and blacken and ferment a little, giving black tea that darker, richer flavor," Allen said. But this process also reduces levels of catechins in black tea.

Weight loss has been associated with green tea, with experts suggesting that its mixture of caffeine and catechins can enhance a person's metabolism and processing of fat, according to the University of California-Davis Department of Nutrition.

But it appears that folks have to drink a lot of green tea to get substantial weight loss benefits and carefully watch the rest of their diet, UC-Davis says.

Green tea also has been tied to heart health.

For example, green tea was shown to reduce "bad" LDL cholesterol in a 2018 study of more than 80,000 Chinese published in the Journal of the American Heart Association.

Evidence suggests catechins in green tea also could lower risk of heart attacks, help blood vessels relax and reduce inflammation, UC-Davis says.

Green tea even has been associated with a lower risk of some cancers.

The American Cancer Society says studies have linked green tea to a reduction in ovarian cancer risk. And UC-Davis said experimental models have shown that green tea might reduce risk of a variety of other cancers.

But a 2016 evidence review by the Cochrane Library concluded that there is "insufficient and conflicting evidence to give any firm recommendations regarding green tea consumption for cancer prevention."

Schneider said the research is limited. "Some small studies say green tea can maybe be preventative for certain cancers, like breast, ovarian, endometrial, pancreatic and oral cancers, but there aren't so many conclusive human trials that support that," she said.

Green tea also might help keep your brain younger. A 2014 study in the journal PLOS One found that Japanese who drank more green tea had significantly less decline in brain function, although researchers couldn't rule out the possibility that these folks might have other healthy habits that helped keep them mentally sharp.

One caveat with all of this research is that it tends to take place in Asian countries, where people drink much more green tea. There might be significant differences for Americans.

And the way you take your green tea could diminish any potential positive effects, Schneider added.

"A lot of people are adding processed white sugar to their green tea, which really makes something beautiful and healthy into something unhealthy," she said.

Adding milk or cream to your tea also might not be a good idea.

"There are some studies that say having milk in green tea can actually block the effects of you absorbing the antioxidant," Schneider said. "If it was me, I'd drink it straight up."

Willow herb extracts may be beneficial in treating multi-drug resistant bacterial and fungal infections

 

A common herb, Epilobi Hirsuti (see pic) could help reduce antibiotic doses and result in less severe side effects in treatments against multi-drug resistant microorganisms.

Although often considered a weed, due to its anti-inflammatory and antioxidant properties, willow herb has long enjoyed a solid reputation for easing problems of the prostate gland and urinary tract. New tests confirm that combining some of the commonly used antibiotics with great willow herb extracts may be beneficial in treating bacterial and fungal infections as well.

Many strains of bacteria are becoming resistant to even the strongest antibiotics, causing deadly infections and becoming a global health issue. In America alone this accounts for at least 23,000 deaths each year, as an abuse of antibiotics promotes the development of antibiotic-resistant bacteria. As more and more bacterial strains do not react to any of currently known antibiotics, scientists often turn to nature, screening for plant-derived compounds to identify new drug leads which would be able to control the populations of multi-drug resistant bacteria. An article published now online in Open Chemistry suggests that some of the willow herb extracts exert a synergistic effect with common antibiotics.

Using different solvents, the scientists from the National Institute of Chemical-Pharmaceutical R&D, ICCF-Bucharest in Romania prepared a series of great willow herb extracts. They then screened the extracts - rich in phenolic acids and flavonoids -  for their antimicrobial effect against selected bacterial and fungal strains, to further test different concentrations of extracts along with a series of antibiotics for the possible effects of these combinations on the observed antimicrobial effect.

Interestingly enough, they were able to observe the synergistic effect on bacterial strains which were resistant to some of the commonly used antibiotics. The authors hence suggest that this development could lead to reducing the antibiotic doses, and consequently  to less severe side effects in therapies against multi-drug resistant microorganisms. Courtesy of the herbal healer, some bacterial or fungal infections can be treated with better effects when compared to a therapy based only on antibiotics, as it has potential to influence the antimicrobial effect of some common antibiotics and antibiotics may be co-administered with plant-derived compounds to potentiate their antimicrobial effect.

Ref : http://www.degruyter.com/view/j/chem.2016.14.issue-1/chem-2016-0004/chem-2016-0004.xml

Willow herb extracts may be beneficial in treating multi-drug resistant bacterial and fungal infections: A common herb could help reduce antibiotic doses and result in less severe side effects in treatments against multi-drug resistant microorganisms.