Nattokinase: Cardiovascular Health wonder
NATTOKINASE Potent Fibrinolytic Enzyme Extract of Traditional Japanese Food
Landmark Development for Cardiovascular Health What Is Nattokinase?
Nattokinase is a potent fibrinolytic enzyme extracted and highly purified from a traditional Japanese food called Natto. Natto is a fermented cheese-like food that has been used in Japan for over 1000 years for its popular taste and as a folk remedy for heart and vascular diseases. Natto is produced by a fermentation process by adding Bacillus natto, a benefical bacteria, to boiled soybeans. The resulting nattokinase enzyme, is produced when Bacillus natto acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme. The Discovery of Nattokinase
Doctor Hiroyuki Sumi had long researched thrombolytic enzymes searching for a natural agent that could successfully dissolve thrombus associated with cardiac and cerebral infarction (blood clots associated with heart attacks and stroke). Sumi discovered nattokinase in 1980 while working as a researcher and majoring in physiological chemistry at Chicago University Medical School. After testing over 173 natural foods as potential thrombolytic agents, Sumi found what he was looking for when Natto was dropped onto artificial thrombus (fibrin) in a Petri dish and allowed it to stand at 37 C (approximately body temperature). The thrombus around the natto dissolved gradually and had completely dissolved within 18 hours. Sumi named the newly discovered enzyme “”nattokinase”", which means “”enzyme in natto”". Sumi commented that nattokinase showed “”a potency matched by no other enzyme.”" 1,7 Potent Thrombolytic Activity
The human body produces several types of enzymes for making thrombus, but only one main enzyme for breaking it down and dissolving it - plasmin. The properties of nattokinase closely resemble plasmin. According to Dr. Martin Milner, from the Center for Natural Medicine in Portland, Oregon, what makes nattokinase a particularly potent treatment, is that it enhances the body’s natural ability to fight blood clots in several different ways; Because it so closely resembles plasmin, it dissolves fibrin directly. In addition, it also enhances the body’s production of both plasmin and other clot-dissolving agents, including urokinase (endogenous). “”In some ways, Milner says, nattokinase is actually superior to conventional clot-dissolving drugs. T-PAs (tissue plasminogen activators) like urokinase (the drug), are only effective when taken intravenously and often fail simply because a stroke or heart attack victim’s arteries have hardened beyond the point where they can be treated by any other clot-dissolving agent. Nattokinase, however, can help prevent that hardening with an oral dose of as little as 100 mg a day.”" 1,7 The Prolonged Action of Nattokinase
Nattokinase produces a prolonged action (unlike antithrombin drugs that wear off shortly after IV treatment is discontinued) in two ways: it prevents coagulation of blood and it dissolves existing thrombus. Both the efficacy and the prolonged action of NK can be determined by measuring levels of EFA (euglobulin fibrinolytic activity) and FDP (fibrin degradation products), which both become elevated as fibrin is being dissolved. By measuring EFA & FDP levels, activity of NK has been determined to last from 8 to 12 hours. An additional parameter for confirming the action of NK following oral administration is a rise in blood levels of TPA antigen (tissue plasminogen activator), which indicates a release of TPA from the endothelial cells and/or the liver.6,7 The Mechanism Behind Thrombus
Blood clots (or thrombi) form when strands of protein called fibrin accumulate in a blood vessel. In the heart, blood clots cause blockage of blood flow to muscle tissue. If blood flow is blocked, the oxygen supply to that tissue is cut off and it eventually dies. This can result in angina and heart attacks. Clots in chambers of the heart can mobilize to the brain. In the brain, blood clots also block blood and oxygen from reaching necessary areas, which can result in senility and/or stroke.1
Thrombolytic enzymes are normally generated in the endothelial cells of the blood vessels. As the body ages, production of these enzymes begins to decline, making blood more prone to coagulation. This mechanism can lead to cardiac or cerebral infarction, as well as other conditions. Since endothelial cells exist throughout the body, such as in the arteries, veins and lymphatic system, poor production of thrombolytic enzymes can lead to the development of thrombotic conditions virtually anywhere in the body.7
It has recently been revealed that thrombotic clogging of the cerebral blood vessels may be a cause of dementia. It has been estimated that sixty percent of senile dementia patients in Japan is caused by thrombus. Thrombotic diseases typically include cerebral hemorrhage, cerebral infarction, cardiac infarction and angina pectoris, and also include diseases caused by blood vessels with lowered flexibility, including senile dementia and diabetes (caused by pancreatic dysfunction). Hemorrhoids are considered a local thrombotic condition. If chronic diseases of the capillaries are also considered, then the number of thrombus related conditions may be much higher. Cardiac infarction patients may have an inherent imbalance in that their thrombolytic enzymes are weaker than their coagulant enzymes. Nattokinase holds great promise to support patients with such inherent weaknesses in a convenient and consistent manner, without side effects.1,6,7 Nattokinase is capable of directly and potently decomposing fibrin as well as activating pro-urokinase (endogenous). Research In The United States
Dr. Martin Milner of the Center for Natural Medicine in Portland, Oregon and Dr. Kouhei Makise of the Imadeqawa Makise Clinica in Kyoto, Japan were able to launch a joint research project on nattokinase and write an extensive paper on their findings. “”In all my years of research as a professor of cardiovascular and pulmonary medicine, natto and nattokinase represents the most exciting new development in the prevention and treatment of cardiovascular related diseases,”" Dr. Milner said. “”We have finally found a potent natural agent that can thin and dissolve clots effectively, with relative safety and without side effects.”" 1 Animal & Human Studies
Nattokinase has been the subject of 17 studies, including two small human trials. Dr. Sumi and his colleagues induced blood clots in male dogs, then orally administered either four capsules of nattokinase (250 mg per capsule) or four placebo capsules to each dog. Angiograms (X-rays of blood vessels) revealed that the dogs who received nattokinase regained normal blood circulation (free of the clot) within five hours of treatment. Blood clots in the dogs who received only placebo showed no sign of dissolving in the 18 hours following treatment.1,3
Researchers from Biotechnology Research Laboratories and JCR Pharmaceuticals Co. of Kobe, Japan, tested nattokinase’s ability to dissolve a thrombus in the carotid arteries of rats. Animals treated with nattokinase regained 62 percent of blood flow, whereas those treated with plasmin regained just 15.8 percent of blood flow.1
Researchers from JCR Pharmaceuticals, Oklahoma State University, and Miyazaki Medical College tested nattokinase on 12 healthy Japanese volunteers (6 men and 6 women, between the ages of 21 and 55). They gave the volunteers 200 grams of natto (the food) before breakfast, then tracked fibrinolytic activity through a series of blood plasma tests. The tests indicated that the natto generated a heightened ability to dissolve blood clots: On average, the volunteers’ ELT (a measure of how long it takes to dissolve a blood clot) dropped by 48 percent within two hours of treatment, and volunteers retained an enhanced ability to dissolve blood clots for 2 to 8 hours. As a control, researchers later fed the same amount of boiled soybeans to the same volunteers and tracked their fibrinolytic activity. The tests showed no significant change.1,3,6 The Benefits of Nattokinase on Blood Pressure
Traditionaly in Japan, Natto has been consumed not only for cardiovascular support, but also to lower blood pressure. In recent years, this traditional belief has been confirmed by several clinical trials. In 1995, researchers from Miyazaki Medical College and Kurashiki University of Science and Arts in Japan studied the effects of nattokinase on blood pressure in both animal and human subjects (see below). In addition, the researchers confirmed the presence of inhibitors of angiotensin converting enzyme (ACE), which converts angiotensin I to its active form angiotensin II within the test extract, which consisted of 80% ethanol extract of lyophilized viscous materials of natto. ACE causes blood vessels to narrow and blood pressure to rise - by inhibiting ACE, nattokinase has a lowering effect on blood pressure.1,2 Animal Study
After a single intraperitoneal administration of 400-450 grams of the test extract (equivalent to 25 mg of natto food) into male Wister rats, systolic blood pressure (SBP) significantly decreased from 166 + mmHg to 145 + 24 mmHg in just two hours (p<0.05), and decreased further to 144 + 27 mmHg in 3 hours (p<0.05). On average, this data represents a 12.7 percent drop in SBP within two hours.1,2 Human Study
The same natto extract was then tested on human volunteers with high blood pressure. Blood pressure levels were measured after 30 grams of lyophilized extract (equivalent to 200 grams of natto food) was administered orally for 4 consecutive days. In 4 out of 5 volunteers, the systolic blood pressure (SBP) decreased on average from 173.8 + 20.5 mmHg to 154.8 + 12.6 mmHg. Diastolic blood pressure (DBP) decreased on average from 101.0 + 11.4 mmHg to 91.2 + 6.6 mmHg. On average, this data represents a 10.9 percent drop in SBP and a 9.7 percent drop in DBP.1,2,6 Conclusion
The traditional Japanese food Natto has been used safely for over 1000 years. The potent fibrinolytic enzyme nattokinase appears to be safe based upon the long-term traditional use of this food. Nattokinase has many benefits including convenience of oral administration, confirmed efficacy, prolonged effects, cost effectiveness, and can be used preventatively. It is a naturally occurring, food based dietary supplement that has demonstrated stability in the gastrointestinal tract, as well as to changes in pH and temperature.
John McDougall Exposes the Atkins Diet
Atkins Diet Is As Good as Chemotherapy for Weight Loss Research released Monday, November 18, 2002, at the annual scientific meeting of the American Heart Association, showed that people on the Atkins low-carbohydrate diet lost more weight and had healthy cholesterol and triglyceride counts than people on a traditional Heart Association-approved low-fat diet. The study was funded by the Dr. Robert C. Atkins Foundation, a private nonprofit organization that funds research on carbohydrates and was founded by the author of the Atkins diet. The study was conducted by Dr. Eric Westman, an internist at Duke University’s diet and fitness center.
Studied were 120 overweight volunteers, who were randomly assigned to the Atkins diet or the Heart Association’s Step 1 diet. The Atkins diet limits carbohydrates to less than 20 grams a day, and has no limit on intake of fats or cholesterol. The diet is mostly meat, poultry, fish, eggs, and cheese. The Step 1 AHA diet is about 30% of energy (calories) from fat, 50 to 60% of energy from carbohydrate, 10 to 20% of energy from protein, and less than 300 mg cholesterol per day. This is considered a well-balanced, heart-healthy diet, and is not really intended for weight loss. Here Are the Results (after six months): Thirty-one pounds lost on Atkins versus 20 pounds on an AHA low-fat diet. HDL (good cholesterol), up 6 mg/dl with the Atkins, down 2 mg/dl with the AHA diet. LDL (bad cholesterol) - little change with either diet. Triglycerides: down 49 % with the Atkins, down 22% with the AHA. So What Does This Prove?
The results of the new study by Dr. Westman are not published yet, so all I have is the newspaper report. But Dr. Westman did publish results of subjects who had been 6 months on the Atkins diet in the July 2002 issue of the American Journal of Medicine (This study was also funded by Atkins).1
These results show: Cholesterol: Down 11 mg/dl LDL Cholesterol: Down 10 mg/dl HDL cholesterol: Up 10 mg/dl Triglycerides: Down 56 mg/dl Urinary Calcium: Up 86 mg/24 hours (a contributor to kidney stones and osteoporosis)
Symptomatic Adverse Effects: 68% reported constipation 63% reported bad breath 51% reported headaches
The AHA Diet Is Almost Useless:
The American Heart Association Diet is only slightly better than the American diet and would not be expected to show impressive results. For example, 22 physician practices from communities in Western Pennsylvania and West Virginia treated a total of 450 adults with cholesterol levels in the 250 - 270 mg/dl range with the Step 1 AHA diet for 18 months.2 They showed a 5.4 mg/dl reduction in cholesterol levels in patients given usual care on the AHA diet.
Comparing a useless diet (the AHA diet) to the Atkins diet proves nothing. What they need to compare the Atkins diet with is a very healthy, very-low fat, diet like ours. In 11 days we have shown an average decrease of 29 mg/dl in subjects starting from similar levels of cholesterol.
What an Independent Study Shows on Atkins: The only study on adults ever performed which was independent of Atkins’ financial influence was published in September of 1980 in the Journal of the American Dietetic Association.3 This study of 24 men and women for 12-weeks (4 weeks on the strict Atkins diet) showed the following after 2 to 4 weeks on the diet:
Cholesterol: Up 12.3 mg/dl in both men and women Up 27.3 mg/dl in women Up 1.6 mg/dl in men
LDL (bad) Cholesterol: Up 23 mg/dl for both men and women Up 37.8 mg/dl for women Up 11.6 mg/dl for men
HDL (good) cholesterol: Down 2.9 mg/dl for both men and women Down 6.7 mg/dl for women Down 0.21 for men
Uric acid (kidney stones and gout): Up 1.8 mg/dl
Free Fatty Acids (can cause arrhythmias): Up 426 mEq/ml (nearly doubled)
Triglycerides: Down 45 mg/dl in both men and women
After 8 weeks the average weight loss was nearly 17 pounds.Therefore, in independent research supported from a grant from the Washington Heart Association,cholesterol levels become worse with the meat, cheese, and egg-laden Atkins diet - big surprise. How Could Cholesterol Levels Improve by Eating Cholesterol?
How did Westman get the results all your friends are talking about? The Atkins diet works by making people so sick that they eat less of all foods. The primary mechanism for this approach is to produce a condition called ketosis. In this state the appetite is suppressed and people eat less including less cholesterol and fat - than they were eating before going on the diet. <p.Ketosis is a condition that occurs naturally when people become seriously ill. It is an adaptive mechanism that allows the body to recuperate during times of illness rather than being overwhelmed by a strong hunger drive, forcing them to gather and prepare food. Because the Atkins diet takes advantage of a state found with illness, I call this diet “”the make yourself sick diet.”" Similar changes in body weight, cholesterol and triglyceride levels also occur when people become ill for other reasons. A classic example is cancer chemotherapy. Typically people on these toxic medications become ill, lose their appetite, eat much less food, lose weight and lower their cholesterol, blood sugars, and triglycerides. Therefore, next time, in addition to testing Atkins’ diet against a healthy plant based diet; there should also be a control group on chemotherapy for a realistic comparison.
Atkins Is the Saddam Hussein of the Diet Industry How could anyone take seriously a diet program that served all that cholesterol and fat-laden food and caused side effects like calcium loss, constipation, bad breath, and headaches? Is it because people are so desperate to lose weight they would do anything? Even sacrifice their health? Look closely at people on the Atkins diet. They may lose a few pounds but they look like “”death warmed over.”" They have sallow complexions, look tired and sickly. Would you expect otherwise? They are sick from serious malnutrition.
And speaking of sick-looking people, before April of 2002 the founder of the Atkins’ diet, Robert C.Atkins, appeared grossly overweight. I would estimate 60 pounds overweight - but it was hard to tell because he always covered his protruding abdomen with a large coat. Since April of 2002, when he suffered a cardiac arrest and nearly died from cardiomyopathy, arrhythmias, and heart failure, he has been conspicuously absent from public view. I call for an inspection of Dr. Atkins’ health - this is not an unreasonable request. Such a public figure is obliged to make a public appearance - especially since recent reports of his diet proclaim it is heart healthy.
Unfortunately,he has become the “”Saddam Hussein of the diet world”" - keeping potentially deadly secrets - the consequences on his own health of following his own diet - from the public. (See the June 2002 McDougall Newsletter to learn why I believe his own diet contributed to his heart failure.) So What Works for Losing Weight and Gaining Health? There is only one way to lose weight, to lower cholesterol, blood sugar, blood pressure, triglycerides, uric acid and to become healthier (looking and feeling healthy too) and that is by means of a low-fat, plant-based diet (and some clean habits and exercise). I would put the results of our diet up against any of the high protein gurus’ recommendations, as well as therecommendations of the Heart Association. Those of you who follow such a program as ours should have no doubt about the results of such a contest. Until such direct testing is done you can rely upon thousands of research papers that show without any argument that high protein diets are hazardous and a low-fat high carbohydrate diet is the road to super health and lifelong weight loss. References: 1) Westman E. Effect of 6-month adherence to a very low carbohydrate diet program. Am J Med. 2002 Jul;113(1):30-6. 2) Caggiula AW. Cholesterol-lowering intervention program. Effect of the step I diet in community office practices. Arch Intern Med. 1996 Jun 10;156(11):1205-13. 3) Larosa JC. Effects of high-protein, low-carbohydrate dieting on plasma lipoproteins and body weight. J Am Diet Assoc. 1980 Sep;77(3):264-70.
Molecule that Enables Stem Cells to Keep on Multiplying Discovered
Molecule that Enables Stem Cells to Keep on Multiplying Discovered
UK scientists have discovered a molecule that enables embryonic stem cells to keep on multiplying. Embryonic stem cells have the special ability to turn into almost any type of cell, thus many scientists believe that they will enable us to treat currently incurable diseases. Although, as the cells are derived from embryos their use is highly controversial. However, there is a possibility that this new discovery, by Dr Ian Chambers and colleagues at the Institute for Stem Cell Research at Edinburgh University, could overcome this controversy by enabling scientists to transform stem cells obtained from adult cells into stem cells with the same characteristics as those obtained from embryos.
The researchers found that the molecule, which has been named Nanog, after the mythological Celtic land of the ever young, is responsible for making stem cells immortal.
Source/Reference: Cell 2003;113:643-655.
Red Wine is Healthy, and Alcohol Free Red Wine Is Even Better
Red Wine, But No Alcohol? Red Wine is Healthy, and Alcohol Free Red Wine Is Even Better
A glass or two or red wine each day has been shown to lower risk of heart attack. But can you still get the health benefits of red wine if you don’t want to drink alcohol?
Absolutely. Because much of the credit actually goes to the red pigments in grape skins, which contain very powerful antioxidants, or flavonoids. This antioxidant is quercetin, which has been found to be effective in preventing prostate cancer, relieveing inflammation of the prostate and joints and a host of other benefits.
A few good sources of flavonoids libe quercetin are red grapes, blueberries, apples, oranges, tea, chocolate, other fruits and vegetables, and even Concord grape juice.
Another option is alcohol-free wine that is now available from major wineries.
If you do enjoy an occasional glass of red wine, read on.
The tannins in red wine help prevent blood platelet cells from clumping together and triggering a heart attack. What’s more, other studies have found that any alcohol can raise levels of HDL (”"good”") cholesterol, inhibiting platelet clumping that could result in a heart attack.
Fish Oil Reduces Risk of Dementia and Alzheimer’s Disease
Fish oil may preserve thinking ability in elderly April 24, 2007 Journal of Clinical Nutrition
High blood levels of omega-3 highly unsaturated fatty acids, found in fish oil, may help preserve thinking ability in the elderly, according to the findings of two studies published in the American Journal of Clinical Nutrition. The results were particularly striking among subjects with high blood pressure or high cholesterol levels. Accumulating evidence suggests that diets that include omega-3 fatty acids, specifically, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), protect against the development of dementia and Alzheimer’s disease, according to a Dutch research team. However, the effect of EPA+DHA consumption on thinking ability, or “”cognitive function,”" has received less scrutiny. So Dr. Boukje Maria van Gelder, from the National Institute for Public Health and the Environment in Bilthoven, and associates evaluated data for 210 healthy men in the “”Zutphen Study,”" who were 79 to 89 years old in 1990 and had normal mental capacity. Their diets were assessed in 1990, and cognitive function was tested in 1990 and again in 1995. Subjects who ate fish had a slower decline in cognitive function than subjects who did not eat fish. The investigators conclude that “”fish consumption and EPA+DHA intake are not significantly related to cognitive impairment but are significantly related to cognitive decline.”" Van Gelder’s team recommends the daily consumption of roughly 400 mg of EPA and DHA, found in fish, meat, eggs, leeks, and cereal products. In the second study, which involved 2,251 older individuals, Dr. May A. Beydoun, at the University of North Carolina at Chapel Hill, and colleagues showed that high blood levels of EPA and DHA are associated with less decline in verbal ability. In an accompanying editorial, Dr. William E. Connor and Dr. Sonja L. Connor suggest that EPA has anti-clotting and anti-inflammatory properties that work together to help preserve cognitive function. SOURCE: American Journal of Clinical Nutrition, April 2007.
Dental Decay
Crabshell toothpaste to combat decay
24/9/2002
Toothpaste made from crab shells may reduce dental infections according to British researchers who hope to see the product on sale in a year
Supplements Prevent Traveller’s Thrombosis or DVT
New Supplement Targets Traveller’s Thrombosis or DVT July 5, 2004
A Swiss company has developed a food supplement designed to reduce the risk of deep vein thrombosis for passengers on long-haul flights.
The formula, containing high doses of the pine bark extract Pycnogenol and standardized ginger extract, was launched in the UK last week and is endorsed by leading vascular surgeon Dr John Scurr, an expert on travel-related deep vein thrombosis (DVT). Dr Scurr
Prostatitis
Prostatitis Has No Celebrity Spokesperson
Prostatitis is said to afflict 10 to 14 percent of the adult male population, but the disease has no celebrity spokesperson. Prostatitis may be linked to prostate cancer.
Roseville, IL (PRWEB) April 17, 2005 — The March 28, 2005 issue of People Magazine profiled celebrity couple Emme (the plus-size model) and her husband Phil Aronson. Aronson was said to be suffering from prostatitis with his pain being an 8, on a scale of 1 to 10. The article inadvertently points out a glaring omission in the celebrity medical world. No celebrity speaks out about prostatitis, like Elizabeth Taylor speaks for AIDS, or Mary Tyler Moore speaks for diabetes. The Prostatitis Foundation is still seeking a celebrity spokesperson. Their web site, www.Prostatitis.org, gets nearly a million visits per year by men, and women, seeking answers. Questions remain about how to treat prostatitis. Since the 1970s, physicians in Manila, Philippines have been treating prostatitis with repetitive prostatic massage and antibiotic therapy. “Our research shows that prostatitis is often an infection and obstruction of the prostate,” says Dr. Antonio Espinosa Feliciano, Jr., M.D., who has published 4 papers on prostatitis in the peer-reviewed medical literature and has several more in the works. “We use repetitive prostatic massage to drain the prostate of pus and infection, not just antibiotics alone as seems to be done in most other countries.” In the largest study to date of repetitive prostatic massage combined with antibiotics (Shoskes and Zeitlin), 40 percent of the patients underwent a complete remission of symptoms. Prostatitis is inflammation, or swelling of the prostate. However, prostate enlargement, also called benign prostatic hyperplasia, or BPH, affects millions of men as well. “One of the biggest things we do differently,” says Dr. Feliciano, “is that we test all men with benign prostatic hyperplasia for prostatitis, and we usually find inflammation under the microscope. This leads to treatment with repetitive prostatic massage and antimicrobial therapy.” Some doctors suspect that prostatitis may be a precursor to prostate cancer. Bradley Hennenfent, M.D., author of the new book, “”Surviving Prostate Cancer”" Without Surgery (Roseville Books, 2005), writes about the possible connection in a chapter entitled: “What Causes Prostate Cancer?” “A study needs to be done to see if keeping men
Tomato Extrat Lowers Blood Pressure
Tomato Extract Helps Reduce Blood Pressure January 12, 2006 A daily dose of a tomato extract could lower blood pressure (BP) for people with moderate hypertension, reports research from Israel.
Researchers from the University of the Negev found that a daily intake of the commercial encapsulated tomato extract Lyc-O-Mato, made by Israel-based LycoRed, was linked to a drop in systolic (SBP) and diastolic blood pressure (DBP) of ten and four points after eight weeks of supplementation of a normal diet. “Reduction in BP from grade-1 hypertension to high-normal range, such as achieved in our pilot study, is clinically significant,” wrote lead-author Dr Yechiel Engelhard in the January issue of the American Heart Journal (Vol. 151, No. 1, pp. 100.e6-100.e1). Moderate, or Grade-1, hypertension is defined as a having SBP between 140 and 159 mmHg, a DBP between 90 and 99 mmHg, or both. The volunteers studied were not taking antihypertensive medication. The tomato extract contains a mix of potent antioxidants including lycopene, beta-carotene, vitamin E and various other phytonutrients. Lycopene is said to be the most efficient antioxidant among the natural carotenoids. The 16-week study followed 31 volunteers aged between 30 and 70. Smokers, people with diabetes or cardiovascular diseases, and people already taking vitamin supplements, were excluded from the study. A four-week placebo period was followed by eight weeks taking the Lyc-O-Mato supplement as part of a normal diet, and a further four weeks of placebo. The placebo capsule was identical in appearance to Lyc-O-Mato. Lipid peroxidation products, a marker for oxidative stress and cell membrane destruction, were also observed to decrease from 4.6 nmol/mg to 3.8 nmol/mg during the intervention period. Reactive oxygen attack of the endothelium, the cells that line blood vessels, impairs vascular dilation and contributes to rise of hypertension. The researchers propose that the high antioxidant ability of lycopene, as well as beta-carotene and vitamin E, can explain the reduction in BP. “Our assumption is that the reduction in BP observed in the study was due to antioxidant activity of the tomato extract,” said Engelhard. Since the intervention period was relatively short, it is unclear if supplementation would be equally beneficial in the long-term. Engelhard said: “Studies with larger and more diverse populations examining the antihypertensive effect for longer periods are required.” LycoRed, the company that supplied the Lyc-O-Mato and identical-looking placebo capsules, is the leader in natural lycopene market. Lyc-O-Mato capsules are available with lycopene concentrations between six and 15 per cent.
Phytosterols
Natural Phytosterols Play Role in Metabolism June 19, 2003
The phytosterols in certain plant foods may have important effects on cholesterol absorption and metabolism, suggests a recent study. Researchers from Washington University in St Louis, US tested whether the concentration of phytosterols in low-fat vegetable foods are high enough to reduce cholesterol absorption and favourably affect lipid metabolism.
They found that efficiency of cholesterol absorption from test meals was substantially lower after consumption of wheat germ than after consumption of a control wheat germ which had phytosterols extracted from it.
Wheat germ was chosen as the test food as it has a high content of phytosterols relative to total fat. The researchers measured cholesterol absorption in 10 subjects after eating muffins containing 30 mg heptadeuterated cholesterol tracer and, in random order, 80g original wheat germ containing 328mg phytosterols, wheat germ from which phytosterols had been selectively extracted, or extracted wheat germ reconstituted with purified phytosterols.
Changes in cholesterol absorption were measured 4 and 5 days after each meal. Tracer enrichment of plasma cholesterol was 42.8 per cent higher after consumption of phytosterol-free wheat germ than after that of the original wheat germ, report the researchers in this month’s American Journal of Clinical Nutrition. Tracer enrichment of plasma cholesterol was not significantly different between the wheat germ with extracted-and-reconstituted phytosterol and the original wheat germ, they added.
The small study suggests that natural phytosterols in wheat germ and possibly in other low-fat vegetable foods may help reduce elevated cholesterol levels.