Research at Yale School of Medicine has shown that brain’s appetite center uses fat for fuel by involving oxygen free radicals, which suggests that antioxidants could play a part in weight control.

Free radicals are molecules with unpaired electrons, and are therefore usually highly reactive.  They are associated with aging and neurodegeneration, and many forms of cancer are thought to be caused by reactions between free radicals and DNA.

The lead authors, Sabrina Diano and Tamas Horvath, associate professor and professor, respectively, are in the Departments of Obstetrics, Gynecology & Reproductive Sciences and Neurobiology.

The researchers conducted the study in mice to better understand how the brain is involved with neuronal activation in response to ghrelin, a hormone produced in the stomach and associated with growth hormone release, appetite, learning, and memory.

They found that ghrelin-induced appetite increases are caused by burning fat in the hypothalamic mitochondria, which produces free radicals that are scavenged by a mitochondrial protein called uncoupling protein 2 (UCP2).

Diano states that “the timing of taking antioxidants may be critical for the control of appetite.  If taken on an empty stomach antioxidants may further increase appetite, however when taken with food, they may affect satiety.”

This a very interesting study, but I think more research is needed to better understand the mechanisms involved.  However, for those looking to lose some weight may want to considering taking antioxidant supplements with meals or possibly consuming antioxidant foods or drinks (such as green tea) with meals.

Reference:  Yale School of Medicine

Research by the Mount Sinai School of Medicine in New York City has suggested that red grape seed extract may help protect against memory loss due to Alzheimer’s disease.

Dr. Giulio Maria Pasinetti and colleagues found that rodents prone to developing Alzheimer’s-like brain changes showed better cognitive function at 11 months of age, which is when they would normally have shown some memory impairment, if they were given a grape seed polyphenolic extract.

Polyphenolic compounds are antioxidants naturally found in wine, tea, chocolate, and some fruits and vegetables.  The mice used in the study were given amounts of polyphenols equivalent to what a person would consume with a daily glass or two of red wine.  The researchers used MegaNatural AZ red grape seed extract made by Polyphenolics, which is a Madera, CA-based grape products supplier.

The mice were given a daily dose of polyphenolics equivalent to 1 gram for humans, or plain water as a control.  After five months, the mice given the grape seed extract had 30 to 50 percent less clumping of amyloid-beta protein in their brains.  Amyloid-beta protein clumping is a key step in the formation of the plaques and tangles within the brain seen in Alzheimer’s patients.

They also found that the mice treated with the extract performed significantly better on a standard test of spatial learning memory than those that didn’t receive it.  However, the extract did not improve performance in control mice, which suggests that it improved cognitive function in the Alzheimer’s prone rodents by reducing brain damage due to plaque formation.

It has been shown before that wine may have health benefits; however, the researchers wanted to investigate whether an extract of red grape seeds may prevent the progress of the disease.  I have posted before about the potential health benefits of red wine and about resveratrol, which is one compound found in red wine that is believed to have several health benefits.  However, it is interesting to find that the benefits may potentially be achieved without the alcohol.

Reference:  MedLine Plus

Research by the University of California, Los Angeles (UCLA) Jonsson Cancer Center has shown that eating three servings of fruits and vegetables per day and drinking green or black tea may protect smokers from lung cancer.

The researchers attribute this to the flavonoids found in fruits and vegetables. Flavonoids are water-soluble plant pigments that have antioxidant and anti-inflammatory properties, both of which can neutralize damage to tissues.

The researchers examined the dietary history of 558 people with lung cancer and 837 people without lung cancer. They found that those who ate foods with certain flavonoids seemed to be protected from developing lung cancer. The researchers found that the most protective flavonoids were catechin (found in strawberries and green and black teas), kaempferol (found in Brussels sprouts and apples), and quercetin (found in beans, onions, and apples).

Dr. Zuo-Feng Zhang, a researcher at UCLA’s Jonsson Cancer Center and a professor of public health and epidemiology, said that flavonoids may protect against lung cancer by blocking the formation of blood vessels that tumors develop so they can grow and spread. He also believes that they may stop cancer cells from growing.

The antioxidant properties of the flavonoids may also counteract the DNA damaging effects of tobacco smoking, which may explain why they affected the development of lung cancer in smokers but not in nonsmokers.

The researchers recommend that quitting smoking would be the best defense against lung cancer. However, they also say that eating more fruits and vegetables and drinking tea cannot hurt.

I have posted before about how smoking can affect gene expression and deep sleep. However, it is interesting to find that certain foods may protect smokers from lung cancer. I would imagine that the antioxidants and flavonoids would be beneficial to nonsmokers as well.

Reference: UCLA

Resveratrol has been touted as a miracle antioxidant and claimed to prevent cancer, delay the effects of aging, stimulate fat loss, improve athletic performance, and inhibit estrogen in men. It is found in red wine, grape skins, peanuts, and blueberries.

Resveratrol belongs to a class of polyphenolic compounds called stilbenes. Certain types of plants produce stilbenes in response to stress, injury, fungal infection, and ultraviolet (UV) radiation. Scientists first became interested in the health benefits of resveratrol in 1992 when it was discovered to be in red wine.

In the test tube, resveratrol neutralizes free radicals and other oxidants and inhibits low density lipoprotein (LDL) oxidation. However, there is little evidence that shows resveratrol to be beneficial in humans. After oral consumption of resveratrol, the amount of resveratrol in the blood stream is likely to be much lower than that of other antioxidants, such as vitamin C and E.

A reduction in the risk of cardiovascular disease has been associated with moderate consumption of alcoholic beverages. The “French Paradox” – the observation that mortality from coronary heart disease is relatively low in France despite relatively high levels of dietary saturated fat and cigarette smoking – led to the though that regular consumption of red wine might provide some protection from cardiovascular disease. Red wine contains resveratrol and even higher levels of flavonoids.

When added to cells outside the body, resveratrol has been found to inhibit the production of several human cancer cell lines, including those from breast, prostate, stomach, colon, pancreatic and thyroid cancers. In animals, resveratrol inhibited the development of esophageal, intestinal, and mammary (breast) cancer induced by chemical carcinogens.

Unfortunately, studies on human metabolism of resveratrol suggest that even very high dietary intakes of resveratrol may not result in levels that are high enough to achieve most of the protective effects found in cell culture studies.

Other studies suggest that the alcohol in wine is heart healthy and provides the benefits. Some benefits of alcohol include:

• Raises high-density lipoprotein (HDL) cholesterol – the good cholesterol
• Lowers blood pressure
• Inhibits the formation of blood clots
• Helps prevent artery damage caused by high levels of low-density lipoprotein (LDL) cholesterol – the bad cholesterol

However, one large Danish study has shown that red wine has more heart benefits than other types of alcohol. This study revealed that red wine drinkers had about half the risk of dying of heart disease than nondrinkers.

Research in mice has suggested that resveratrol may help protect against obesity and diabetes.

The American Heart Association doesn’t recommend that you start drinking alcohol just to prevent heart disease.

It seems like the answers on resveratrol are unclear; however, it does appear to be a good antioxidant. Whether or not resveratrol supplementation provides enough to make a difference remains to be seen. As for the “French Paradox”, my bet is that the resveratrol combined with the flavonoids provides the benefits. Even still, I agree with the American Heart Association and wouldn’t recommend that people start drinking wine for its health benefits. Maintain an active, healthy lifestyle and you shouldn’t need to drink wine to save your heart.

References: Linus Pauling Institute, Mayo Clinic

Researchers at Barts and The London School of Medicine have revealed that drinking 16oz. of beetroot juice per day can significantly reduce blood pressure. It was shown that the nitrate, not the antioxidants, in the beetroot juice caused the decrease in blood pressure.

I don’t have a blood pressure problem; however, if I did, I don’t think I would be able to stomach beetroot juice. Fortunately, nitrate can also be found in green leafy, vegetables.