Resveratrol Helps The Heart Says New University Study
Resveratrol Keeps Hearts Young
June 4, 2008
Resveratrol, A natural compound found in red wine, may protect the heart against the effects of the aging process, researchers said on Tuesday.
In their study, mice were given a diet supplemented with the compound known as resveratrol starting at their equivalent of middle age until old age. These mice experienced changes in their gene activity related to aging in a way very similar to mice that were placed on a so-called calorie restriction diet that slows the aging process by greatly cutting dietary energy intake. Most striking was how the resveratrol, like calorie restriction, blocked the decline in heart function typically associated with aging, according to Tomas Prolla, a University of Wisconsin professor of genetics who helped lead the study. Much as Spaniard Juan Ponce de Leon once searched for the mythical fountain of youth, researchers now are seeking ways to extend the quality and length of human life. In some studies, animals given a diet with greatly reduced caloric intake have lived longer than animals with normal diets. But perpetual hunger is a steep price to pay for greater longevity, some researchers say. Resveratrol, found in abundance in grapes and in red wine, has drawn a lot of interest from scientists and some companies, including GlaxoSmithKline, which in April said it would pay $720 million to buy Sirtris Pharmaceuticals Inc, a company that is developing drugs that mimic the effects of resveratrol. Some studies have shown that in high doses, resveratrol extended the life span of fruit flies and worms and prevented early death in mice fed a high-fat diet. In this study, mice were given relatively low doses compared to the earlier research, and still experienced important aging-related benefits, the researchers said. The researchers began giving the resveratrol diet to the mice when they were 14 months old — their middle age — and followed the animals until they were about 30 months old. The researchers then conducted tests on cardiac function and on gene activity related to aging. “”Resveratrol at low doses can retard some aspects of the aging process, including heart aging, and it may do so by mimicking some of the effects of caloric restriction, which is known to retard aging in several tissues and extend life span,”" added Prolla, whose study was published in the scientific journal PLoS ONE. Using a method that permits simultaneous analysis of thousands of genes at the same time, the researchers found a huge overlap in the genes whose activity were changed by resveratrol and caloric restriction. They looked at the heart, brain and muscles, and said that the effect of resveratrol was strongest in the heart but did prevent some aging-related changes in the other tissues. Just because mice had these benefits does not mean people also would, although Prolla said, “”I think there’s a high likelihood that our findings are applicable to humans.”" He said he expected to see a lot of studies in the coming years on the effects of resveratrol supplementation in people.
Learn About Grains
Grains By Jennifer A. Wickes
The proper term, in reference to grains, is cereal grains. The word “”cereal”" comes from Ceres, a pre-Roman goddess of agriculture. Cereal includes any plant from the grass family that produces an edible seed.
Cereals are inexpensive, have an available source of protein and the highest concentration of carbohydrates compared with any other food. Varieties Barley
Barley dates back to the Stone Ages. It is used in recipes such as bread, cereal, and soups. Most barley in the western world is now used for two reasons, for making beer and whiskey, and for animal fodder. Bulgur Wheat
Originating from the Middle East, this is wheat kernels which have been steamed, dried and crushed. Couscous
A staple in North Africa. Couscous is derived from semolina. Can be cooked and added to milk to make a porridge, fruits and honey can be added to make a dessert or you can mix a dressing into it and eat it like a salad. Kasha
This is roasted buckwheat grains. Millet
Millet is a staple grain for over a 1/3 of the world’s population, particularly in Asia and Africa. The United States uses millet almost exclusively for fodder and birdseed. Millet is rich in protein with a bland flavor, so it takes well to be cooked with other foods and spices. You prepare millet like rice, in boiling water, to make into a hot cereal or some sort of pilaf. Ground millet is used in puddings, breads and cakes. You can find millet in natural food stores, as well as Asian markets. Oats
In the 1700s, England would feed oats to their horses, yet the Scottish used to eat oats every day! Polenta / Cornmeal
Dried corn kernels that have been ground to a powder. Quinoa
A staple to the Incas. Contains the most protein than any other grain. It also contains eight essential amino acids. Quinoa is also high in unsaturated fats and lower in carbohydrates. You need to cook Quinoa like rice, and it has been compared in flavor to couscous. Can be found in natural food stores. Rice
Rice has been cultivated throughout Asia since at least 8000 BC. There are also over 7000 varieties. Rice contains iron, calcium and B- complex vitamins. Risotto
An Italian rice which is cooked as rice and can be served with a variety of meats and vegetables. Italian Arborio rice is usually used in the preparation of risotto. Rye
Rye contains less gluten that any other flour, therefore, all rye breads tend to be dense. There are a variety of different ryes, all of which are found at Natural Food Stores: medium, light, dark and pumpernickel. Sorghum
The third largest grain in the entire world, the US only use it as fodder. The only thing the US use sorghum for when speaking of human consumption, sorghum molasses, which is used to sweeten baked goods. Spelt
A cereal grain native to southern Europe, where it has been used for thousands of years. It has a nutty flavor, and can be used in lieu of wheat flour in recipes if a person is gluten intolerant. This grain can also be found in Natural Food Stores. Teff
A cereal grain native to Ethiopia, but is currently being harvested in Idaho. This grain has a nutty flavor, is high in protein, carbohydrates, calcium and iron. It can be found in Natural Food Stores. Triticale
Triticale is a hybrid of wheat and rye. It has more protein and less gluten than wheat. It comes in berries, flakes and flour. You can find this in Natural Food Stores. Triticale is usually used to make casseroles, hot cereals and pilafs. Due to the low gluten content, breads made from this grain make loaves to be very heavy, therefore using