September 2008 Healthwatch
Stay up-to-date on the latest health and nutrition information with Virtual Health Info's monthly HealthWatch bulletin, America's premier source for health information. The September issue of HealthWatch features the following articles:The Importance Of Strong Immunity and National Cancer Institute Encourages Eating Blue And Purple Fruits And Vegetables
Click here for more information.
National Cancer Institute Encourages Eating Blue And Purple Fruits And Vegetables
The National Cancer Institute (NCI), the national health authority that encourages all Americans to eat 5 to 9 servings of fruits and vegetables a day to promote health and reduce risk of cancer and other chronic diseases, is strongly urging all Americans to eat blue and purple fruits and vegetables. This is because fruits such as blueberries, acai, and pomegranate containdisease-fighting phytochemicals such as anthocyanins and phenolics. NCI states that anthocyanins and phenolics are powerful antioxidants that help reduce the risk of such diseases as cancer, heart disease, and Alzheimer's. They may even help to slow the aging process. NCI also encourages eating a wide variety of other colorful foods in order to take advantage of other types of healthful phytonutrients they contain. For more information go to www.5aday.gov.
Study Concludes Fruit/ Blueberry Consumption May Prevent Cardiovascular Disease
A November 2005 study released by Appalachian State University Department of Health, Leisure, and Exercise Science found that daily fruit consumption significantly reduces oxidative stress in chronic smokers. The results were obtained by observing twenty chronic smokers over a three week period. The subjects were divided into three groups: the first group consumed 250g of blueberries daily, the second group consumed 250g of blueberries right before the final blood testing and the third was a control group and did nothing. The subjects' blood was drawn at the beginning and end of the study. The study concluded that acute ingestion of fruit had no affect on oxidative stress levels in the blood while daily fruit consumption significantly reduced this oxidation. The study states that fruit consumption plays a role in preventing cardiovascular disease. For more information, go to Free Radical Research, November 2005. Source: Taylor & Francis, Volume 39, Number 11, November 2005.
Berries' May Effect Cancer Cells
Various studies over the years have focused on the health benefits of antioxidants found in blackberries, black raspberries, blueberries, cranberries, red raspberries, and strawberries. Now, the extracts from the same fruits are believed to have anti-cancer effects. Research, conducted by UCLA researchers, identified and evaluated the main phenolic constituents of the berries using advanced detection methods. The major classes of berry phenolics were anthocyanins, flavonols, flavanols, ellagitannins, gallotannins, proanthocyanidins, and phenolic acids. They were evaluated to see how able they were to inhibit the growth of human oral, breast, colon, and prostate tumor cell lines using a wide range of concentrations. As the berry extract increased in concentration, increased inhibition of cell proliferation in all cell lines were observed, with differing degrees of potency between cell lines. A different evaluation method showed that black raspberry and strawberry extracts had a significant effect against a colon cancer line. The data in this study and in past studies warrants further investigation into the anti-cancer effects of berries in test tube models. For more information go to the Journal of Agriculture and Food Chemistry, Volume 54, December 2006.
Luo Han Guo Exhibits Anti-Tumor Properties
In an in vitro (test tube) study on Momordica Grosvenori (the latin name for the Luo Han Guo), this fruit exhibited anti-tumor properties. Lo Hun Gao is a sweet fruit cultivated in the mountains of Southern China. For more information, go to the Journal of Agriculture Food Chemistry, November 2002, Volume 50. Source: Journal of Agriculture Food Chemistry, November 2002, Volume 50. Read More.