HGH Dietary Supplements

September 3rd, 2010 by Jon Hughes

HGH dietary supplements promote the body?s manufacturing of growth hormones, thereby helping in the body building process. Most of the HGH dietary supplements available in the market are either precursors of the human growth hormone (HGH) or homeopathic versions of pharmaceutical GH substances. Most of them work by stimulating the pituitary gland to produce more HGH. HGH dietary supplements are available in the shape of pills, capsules, and powders. All forms except sprays are absorbed into the body via the intestine. Most HGH dietary supplements do not need any prescription.

HGH dietary supplements improve vitality, sexual health, skin texture, new hair growth and immune system. They reduce joint pain and stiffness, fat / cellulite and offer deeper more restful sleep. Most people take HGH dietary supplements to look younger and to lose weight. In middle aged people they can prevent osteoporosis and aging.

HGH dietary supplements have a specific blend of amino acids and nutrients which are proven to enhance the natural production of HGH and IGF-1 (Insulin-like Growth Factor-1). Most amino acids occur naturally like arginine, lysine, glutamine, glysine, tyrosine, pyroglutamate, and ornathine. The ingredients are mixed into a complex of 191 amino acids, which closely resemble the molecular structure of HGH.

In addition to amino acids, some other compounds are also used for enhance the body building and repairing actions. They also contain multi vitamins, proteins and minerals, needed for proper growth.

HGH dietary supplements are often devoid of any side effects. One has to take these supplements 1 to 3 times a day. Before purchasing a product perform some research to find out supplements that fit your lifestyle. Always buy products of reputed manufacturers only and products which are tested and proven effective without side effects. Some companies offer money back guarantee. HGH dietary supplements are not to be used by people under 18 years, pregnant women, cancerous persons and those who have severe heart diseases.

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Parsley for Bad Breath

September 2nd, 2010 by Jon Hughes

A number of herbs have been used to treat bad breath, but parsley for bad breath is probably the most common herbal home remedy of all. Petroselinum crispum, a plant native to southern Europe and Asia, is cultivated all over the world: it has made it’s way into virtually every cuisine. For some, the flavor, distinct and yet complementary to so many others, is it’s main virtue. For others, the clean fresh smell it gives to the breath, and particularly its ability to mask garlic and onions on the breath, is its best feature. Almost incidentally, parsley is very nutritious – high in antioxidant vitamins A and C, and iron, and providing significant amounts of a number of other vitamins and minerals. If you don’t already love this herb, try to acquire a taste.

A traditional parsley remedy for bad breath will use the herb in one of two ways. The simplest is just to grab a sprig of fresh parsley and chew it thoroughly. Particularly effective after a meal containing garlic or onions, this will also work as well as any breath mint as a quick fix for more chronic bad breath. The other use of parsley for bad breath involves simmering a handful of fresh leaves in a couple of cups of water with several whole cloves or some ground cloves. The solution can be used as a mouth wash as often as required. Be sure to use fresh parsley for both of these remedies: dried parsley has neither the admirable breath freshening ability nor the exceptional nutritional value of the fresh herb.

A weakness of any parsley remedy for bad breath is that, like many of the breath freshening products on the market today, it has little value for long term treatment of a chronic bad breath problem. Though it does have some antiseptic qualities, and contains lots of chlorophyll, another natural remedy for bad breath, it doesn’t seem to do much more than temporarily mask the odor characteristic of chronic halitosis. To tackle chronic halitosis, you will need to use a product that has more ability to kill or displace the odor producing bacteria that live in the mouth. Natural alternatives to parsley for bad breath that are designed to provide a more lasting effect are available.

Regardless of how severe your breath odor is, using parsley for bad breath is not going to do any harm, in fact it’s nutritional value alone is a good reason to use more of it. Add a fresh sprig to your dinner plate or decorate your sandwich with a cluster of leaves. Throw some into salads to get a fresh sharp taste reminiscent of celery. Some people carry a handful around in a plastic bag in a pocket so that they’ll have a parsley remedy for bad breath whenever they need it. Though not the most powerful breath remedy around, parsley is a healthy choice, and surprisingly effective in the short term.

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Glaucoma Prevention is Possible – With Antioxidant Nutrition

August 31st, 2010 by Jon Hughes

Though not widely promoted, age-related eye diseases such as glaucoma have been rising, along with all the other degenerative diseases such as cancer, heart disease, arthritis and Alzheimer’s. Four million Americans now suffer from glaucoma, the leading cause of blindness in the United States. Approximately 120,000 of these people have actually gone blind from glaucoma. Ten percent of the population in America between the ages of 66 and 74 have macular degeneration, thirty percent of the population from 75-85 years old.

What makes these numbers so astonishing is that these are diseases that do not have to occur at all if people were getting enough antioxidants in their diet. Studies suggest that diets rich in antioxidants may help reduce your risk of developing age-related diseases like glaucoma.

Foods for Protecting Your Eyesight

For basic prevention of degenerative eye problems, antioxidants called carotenoids are the most important ones to consider. Carotenoids are found in fruits and vegetables that are red, orange, and deep yellow in color, such as carrots, sweet potatoes, squash, tomatoes, corn, and peppers, among others. Dark-green leafy vegetables are some other good sources. The highest concentration of lutein and zeaxanthin is found in egg yolks, another reason not to avoid this incredibly nutritious food.

Dark green vegetables are other good sources of lutein and zeaxanthin. Think of kale, spinach, turnip greens, collard greens, romaine lettuce, broccoli, zucchini, garden peas and brussels sprouts, corn, kiwi and honeydew.

If you eat a lot of foods from this list on a daily basis, you are probably giving your eyes all the antioxidants they need for glaucoma prevention. However, I suspect that this includes a very small percentage of the population. How about you?

When Should You Supplement Your Diet with Carotenoids?
If you’re not keen on these foods, or you have some already-developed symptoms of degenerative eye disease, you might want to consider nutritional supplements specifically designed for eye nutrition. A single capsule of one of these can provide you with 25,000 International Units of mixed carotenes, an amount large enough to get powerful antioxidant protection from cancer and heart disease, as well as eye problems. In order to get that much from your diet, though, you’d have to eat these amounts of any one of the following:

o 3 medium-sized cooked carrots, or
o 3 cups of collard greens
o 2 cups of spinach
o 3 sweet potatoes
o 9 cups of cantaloupe
o 6 cups of red peppers

You can see why taking carotene supplements can be so powerful!

What are the Best Carotenoid Supplements for Glaucoma Prevention?

Mixed-Carotene Supplements
Look for natural, mixed carotenes combined into one capsule. The carotene content of these supplements is usually listed in international units (IU). Look for products made from an algae called Dunaliella salina, in amounts of from 10,000IU to 25,000IU of beta carotene. These mixed carotene supplements will typically include the carotenoids alpha-carotene, beta-carotene, lutein, zeaxanthin, and cryptoxanthin. You’ll need at least that much to get the full antioxidant benefits from the carotenoids.

Lutein and Zeaxanthin
Lutein and zeaxanthin are the only carotenoids found in the retina and lens of the eye. When combined with vitamin C and vitamin E, they protect your eyes from free radical damage and improve your vision by filtering out potentially-dangerous ultraviolet radiation from the sun.

Bilberry
For more protection, or for treating specific eye problems, you could also take one of the combinations that combine lutein and zeaxanthin with bilberry. These supplements usually contain 10 to 20mg. of lutein and about 1mg. of zeaxanthin. That would be the equivalent of eating about 3 cups of cooked spinach or a dozen-and-a-half eggs. The typical dose for bilberry is usually between 40mg. for preventive measures and 160mg. per day as a therapeutic dose.

Ginkgo Biloba
Ginkgo Biloba is an herbal supplement that has also been shown to be extremely beneficial for eye health. This herb increases blood flow in the capillary network and repairs oxidative stress damage to the capillary walls and retina. Ginkgo is certainly a valuable part of a glaucoma prevention program, as well as for cataracts and macular degeneration.

Astaxanthin
Another relatively new discovery for eye problems is the carotenoid astaxanthin, extracted from microalgae. Astaxanthin is one of the most powerful antioxidants that we know of. It is one of the few antioxidants that can cross the blood-retinal barrier and bring protection to the eyes. It is said to be more beneficial for the eyes in some ways than lutein. It also works all throughout the body — organs and skin, and in every part of the cell.

Eyesight Combination Products
Some product-makers create antioxidant combinations specially formulated for eyesight. These will include any number of nutrients beneficial for the eyes, including some of the ones mentioned above. What you pay for with the convenience of just one combination capsule is that the dosages of each will be somewhat lower than if they were separate supplements.

Don’t Drop Out the Veggies Altogether!
Remember that carotenoid supplements will not have all of the phytonutrients that are present in the foods themselves, so don’t drop out the veggies altogether! Diet is a key part of any glaucoma prevention program.

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Large Doses of Antioxidants Can Harm You

August 29th, 2010 by Jon Hughes

Many people take large doses of antioxidant vitamin pills, even though there is little evidence that large doses of antioxidant pills prevent disease, and there is some evidence that they may cause disease. Does it bother you that taking large doses of beta carotene, which is vitamin A, increases risk for heart attacks in men and increase risk for lung cancer in smokers? Does it bother you that large doses of vitamin C do not prevent colon cancer, and do not prolong life in people with cancer? Other studies show that large doses of vitamin E do not prevent lung cancer, heart disease or stroke, or that large doses of selenium do not prevent cancer.

Barry Haliwell of the National University of Singapore wrote an article in the British medical journal, Lancet, explaining why large doses of antioxidant vitamins sometimes prevent cancer and sometimes cause it. Every chemical reaction in the body releases chemicals called free radicals that damage tissue, which releases certain metals into the cell fluid. Antioxidants convert these free metals, which are harmless, to powerful oxidants that cause further cell damage. So sometimes antioxidants protect cells and other times, they damage them. For example, paraquat is a powerful cancer-causing chemical. If you give vitamin C to animals before giving them paraquat, the vitamin C prevents cells damage and helps protect them from cancer, but if you give these same animals vitamin C after they take paraquat, the vitamin C spreads the cancer. The paraquat causes cells to release large amounts of minerals and the vitamin C then causes these minerals to damage cells and spread the cancer. For this reason and others, the American Cancer Society advises patients not to take large doses of vitamins A, E, C and selenium.

Another reason not to take large doses of antioxidant vitamins is that free radicals kill cancer cells. Rapidly multiplying cancer cells take up antioxidants and use them to protect the cancer cells from being destroyed by oxidants. So antioxidant vitamins can protect preexisting cancer cells from being damaged by oxidants, to spread the cancer.

If you think we know all about antioxidants, you should realize that there is tremendous controversy about them. I believe that you should get the vitamins that you need from the food that you eat, and from sunshine. If you want to take recommended dietary allowances of vitamins, go ahead; that is unlikely to harm you. However when you take large doses of any vitamin, you don’t have the foggiest idea whether you are harming yourself, and I do not recommend large doses of vitamins to anyone.

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What Antioxidants Are And Why They Are So Important To Your Health

August 29th, 2010 by Jon Hughes

Antioxidants are important in a healthy diet and lifestyle. Antioxidants can be found in certain foods, or you can take supplements. Most people choose to take supplements in addition to eating healthy to make sure they get the proper amount. There are several different types of supplements you can take to help you get the right amount without causing any damage.

When you get the right amount of antioxidants in your diet it can benefit you in many ways. The first benefit is that it will help keep your cells healthy. When your cells are healthy you can fight off diseases better. If you do get sick, this will help you recover from your illness quicker. It is easier to stay healthy when your cells can fight damage and are healthy too.

Antioxidants also help when you get injured. When you suffer from an injury, antioxidants will help you heal faster. Your injury can be anything from a paper cut to a broken bone. An injury is also likely to be less severe in a person who takes antioxidants than a person who doesn’t.

You may also notice that you are more tired when you have a lack of antioxidants. The right amount of antioxidants makes you healthier, and gives you more energy. Once you start getting the right amount of antioxidants and vitamins in your body you will be able to notice the difference.

There are a couple different types of supplements you can choose from. First you can choose from herbal or natural supplements. When choosing, remember to keep in mind your specific needs. Either one can have benefits for your body. You also need to make sure you are eating healthy to maximize results.

There are synthetic supplements available to you also. Synthetic supplements take time to absorb into your body. You will not see quick results if you choose synthetic supplements. Users have also complained of some bad side effects associated with this type of supplement.

Non Synthetic supplements are another option you have. Non synthetic supplements ten to absorb into the body quickly so you will see fast results. You will not experience the side effects with non synthetic like you do with synthetic either. The non synthetic supplement seems like it would be the way to go.

No matter what type of supplement you decide to try, just keep eating healthy will maximize your results. It doesn’t do any good to take the supplements if you aren’t going to take care of your body by eating right. Just think of all the benefits you can get just from eating right and taking your antioxidants.

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The New Science of Antioxidant Synergy

August 29th, 2010 by Jon Hughes

Since the initial discovery of antioxidants, science continues to move forward with new developments and new understanding into how these important molecules work to protect the body from oxidative stress and even prevent the progression of certain disease processes. New scientific developments also show that different antioxidants can actually positively synergize with each other or in some cases cancel each other out. Laboratory methods of measuring these synergies have become the buzz in the research world and amongst informed authors as the only viable method of comparing apples to apples, or at least antioxidants to antioxidants.

Effective laboratory tests are also essential in the study of antioxidants as well as antioxidant supplements because many manufacturing practices expose antioxidants to heat and oxygen and thus render them useless in the final product.

The first laboratory tests to measure the potential of an antioxidant was developed in 1993 and called the Oxygen Radical Absorbance Capacity test, or ORAC. Known as a chemical assay, this test provided an efficient means of measuring the effective amount of water-soluble antioxidants in a sample. However it did not test fat-soluble antioxidants and could not test the synergy of antioxidants when combined with each other. Because this assay is also based on fluorescence, a sample could provide a misleading reading if it contained other compounds that were fluorescent but were not antioxidants.

A newer assay known as ORACo was designed to add the ability to test fat-soluble antioxidants, allow for the testing of synergistic combinations of antioxidants and minimize the possibility of false positives that limited the effectiveness of the older technology.

These types of tests are known as in vitro studies. This means the tests are not done inside of a life form. To maximize the effectiveness of any antioxidant, so-called in vivo studies are performed on the body to measure the delivery of the antioxidants to the blood serum after the antioxidant has been ingested. Such testing is of extraordinary importance because antioxidants are ineffective unless they make it into the areas of the body they’re intended to go.

Any study-data on antioxidants that does not include both in vitro and in vivo verification that the antioxidant supplements are effective and being delivered to the blood serum is inherently flawed and untrustworthy.

Any antioxidant supplement should therefore meet the following criteria.

The antioxidants in the supplement should come from natural food sources and not inexact, synthetic counterparts. The supplement should be manufactured against an in vitro chemical assay, publishing the ORACo value per standardized serving, to show the antioxidant effectiveness of both water and fat-soluble antioxidants in the supplement. The supplement should also be measured in vivo and verified by independent laboratory analysis to demonstrate that the antioxidants are actually being delivered to the blood serum where they can be used by the body. Any product that meets these criteria can be trusted to effectively deliver the benefits of antioxidants in the manner we would expect to receive them from fresh fruits and vegetables being eaten directly off the vine from a living plant.

As most antioxidant supplements do not meet any of the above criteria, care should be taken to select a supplement that meets these basic quality standards.

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Some of the Best Herbs for Memory Improvement

August 29th, 2010 by Jon Hughes

The herbs for memory improvement are numerous. According to the scientists who have performed studies on these medicinal herbs, only some of the have an increased efficiency and offer an effect that lasts for a long time.

Ginkgo biloba is one of the most popular herbs for memory improvement. It represents the basic ingredient of many memory supplements. It improves the blood flow to the brain, but the other organs benefit from its effects, too. The best results are obtained on early-stage Alzheimer’s disease and on mild memory loss patients.

However, this herb does much more than improving the memory. It assures the necessary amount of oxygen to the brain. This organ consumes 20% out of the total amount of oxygen that is used by the body. If oxygenation of the brain is not performed properly, people experience dizziness, vertigo, poor concentration and memory loss.

Many herbs for memory improvement enhance the blood flow throughout the entire body by helping the blood vessels to expand and to relax. This effect can also be observed on the brain. In addition, ginkgo biloba can improve the circulation by doing something more. The herb can prevent cholesterol to turn into plaque.

Without the substances from ginkgo biloba to neutralize the cholesterol, the plaque forms deposits on the arteries and determines the blood to circulate with difficulty. Eventually, this would lead to stroke, which is a life threatening problem that determines memory loss, among other effects.

Green tea, as well as many other herbs for memory improvement, such as ginkgo biloba, contains significant amounts of antioxidants. Ginkgo biloba contains more than 40 active substances, but the flavonoids and the terpenoids, which are the antioxidants, seem to be responsible for most of the effects. The antioxidants prevent brain from aging and improve the immune system.

The flavonoids and terpenoids protect the body from the free radicals. The latter represent chemical substances that help in the development of cancer and heart diseases. Brain cancer or brain tumors, in general, as well as the stroke, represent major causes of memory disorders.

Ginseng is believed to be one of the herbs for memory improvement that act as energy boosters. By being like this, they decrease the stress and the depression levels. As people already know, stress and depression represent the main causes of memory loss. Both ginseng and ginkgo biloba are anticoagulants, so a treatment for memory improvement must never include both of them.

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Berries as Nature’s #1 Antioxidant Food

August 28th, 2010 by Jon Hughes

Dark berries like blueberries and cranberries are increasingly recognized in the public as health icons. Not only nutritious by their contents of vitamins, minerals, amino acids, protein and dietary fiber, berries are also synonymous with antioxidant health benefits.

Antioxidants are an important nutrient category thought to be the major health characteristic of colorful fruits and vegetables. Antioxidants are substances synthesized in our bodies or obtained via edible plant chemicals that can prevent or slow oxidative stress to our body’s cells. More than 60 diseases, including cancer, diabetes, inflammatory, neurological and cardiovascular diseases, are linked to oxidative stress that may be relieved by dietary antioxidants.

Scientists believe that plants make antioxidant chemicals to protect the plant’s regenerative capacity from the damaging effects of constant exposure to sunlight, ultraviolet radiation, infections, pests, injury and oxygen radicals produced during photosynthesis. These antioxidants are found in their highest concentrations in the fruit skin (or rind) and seeds.

Antioxidant phytochemicals, such as the blueberry anthocyanins, contribute scent and blue pigment to the berry skin. This plays a useful regenerative role to attract insect pollinators and birds that eat the fruit and then disperse the seeds in their droppings.

Plants also benefit from antioxidant protection in their skin against ultraviolet radiation, photo-oxidative processes, and viral or bacterial pathogens. These are benefits that can be passed on to animals and humans who consume the berries.

Oxidative Stress and “Pigment Power”

Without protective antioxidants from pigments like anthocyanins in berry skin, reactive oxygen species (ROS) are created during normal photosynthesis leading to oxidative injury. These injuries affect proteins, lipids and nucleic acids, and can cause alteration in gene transcription and even lead to programmed cell death (a process scientists call “apoptosis”, eh-poh-toe-sis) in the fruit or its seeds. Some botanists and food chemists refer to this protective benefit as “pigment power”, which is desirable to obtain through the human diet. We acquire this transfer of protection by eating fruits, vegetables and animal sources that have color-rich pigments. Dark berries are an excellent source of these pigments.

Within colorful berries we can find many members of the pigment group called “phenolics.” Each member provides antioxidants, color, scent, and flavor qualities. The following is just a sampling of the thousands of edible plant phenolics. Any one berry species may contain dozens of antioxidant pigments. Each of the berries below is a rich source of anthocyanin pigments; a few of which are listed where medical and food science have revealed preliminary evidence for health benefits.

Here is a list of the antioxidants found in the following berries:

o Blackberries: gallic acid

o Black raspberries: ferulic acid

o Blueberries: anthocyanins, chlorogenic acid, peonidins

o Cranberries: proanthocyanidins, catechins, quercetin

o Elderberries: myricetin

o Red raspberries: ellagitannins, procyanidins

o Red grapes: resveratrol, proanthocyanidins (seeds), catechins

o Strawberries: ellagic acid

ROS – Radical Oxygen Species

When human cells use oxygen, they naturally produce ROS as by-products of normal metabolism. This can lead to cell damage if normal counter-balances are absent in the environment inside and around cells. ROS are also called “oxygen free radicals” or elements so reactive they are “free” to interact with numerous cells and chemicals in the body, often in a way that is damaging.

Antioxidants synthesized internally or introduced from our diets act as neutralizing sponges or “scavengers” of ROS. By donating electrons sought by the free radical, antioxidant molecules serve to counterbalance, absorb, quench, prevent or repair damage done by ROS.

However, when balancing mechanisms are ineffective, perhaps because of a diet poor in antioxidant foods or during the decline of body functions with disease or aging, ROS disperse randomly in a concentration gradient from their point of formation. There, if unchecked by antioxidants, they can cause damage within cells and to nearby cells, that can contribute to disease and aging. This is one of the leading theories for how Alzheimer’s disease progressively destroys neurons.

Oxidative Stress and Dietary “Therapy”

Most diseases are initiated and perpetuated to some degree by ROS and by insufficient amounts of internal and dietary antioxidants. These are the underlying conditions for “oxidative stress” which may explain a sizable component of aging.

If chronic, oxidative stress can lead to an increased risk of developing the following diseases:

o Cancer

o Cardiovascular and inflammatory disorders

o Diabetes

o Neuronal degeneration (e.g., Alzheimer’s and Parkinson’s disease)

o Macular degeneration causing vision loss and general deterioration of aging

o Chronic sickness

Measuring Antioxidant Strength: ORAC

The term ORAC, standing for “oxygen radical absorbance capacity”, is a numerical way of representing antioxidant strength in berries and other foods. When antioxidants are present in a food, their collective strength can be measured in the test tube assay called ORAC.

Recently, scientists working with the US Department of Agriculture published a database of ORAC values.

Dark berries, especially wild and cultivated blueberries, blackberries and cranberries, stood out with the highest ORAC values among some 25 fruits tested. Their values were in a range of about 7,000-13,000 ORAC units per Cup or 250 ml serving.

Preliminary North American guidelines recommend at least 5,000 ORAC units per day for the adult diet. Doubling that number would not only be safe for antioxidant reserves, but would also provide antioxidant qualities that would supply numerous essential macro- and micronutrients. Most importantly though, it would make for enjoyable eating!

The ORAC test will likely gain public acceptance as a standard measure allowing comparisons of freshness and antioxidant strength in different foods. This standard will facilitate selection of high ORAC foods and relate antioxidant capacity to potential protection of health. For example, there is already scientific evidence for an inverse correlation between dietary intake of antioxidant foods and incidence of some cancers (US National Cancer Institute).

Antioxidant Berries

Wild Blueberry (Vaccinium angustifolium).

Wild lowbush blueberries have nearly 50% greater antioxidant strength than their cultivated cousins – the highbush blueberry – that is so popular in grocery stores. Wild blueberries score highest in ORAC among common (but not all) berries, having about 13,000 ORAC units per Cup or 250 ml. Over the past 10 years, the focus of food scientists on health properties of wild blueberries has revealed a compelling story of nutrient richness and diversity of potential health benefits, including:

o Urinary tract health (identical in strength to cranberries)

o Inhibition of cancer development

o Cardiovascular protection

o Mental alertness

o Vision support

Blackberry (Rubus ursinus)

The juicy delicious dark blackberry has great taste and nutrient richness. Confirming the idea that the darkest berries correlate with the strongest antioxidant activity, science has recently demonstrated that blackberries have some of the densest concentrations and widest diversity of phenolics found in the plant world. Blackberry’s ORAC is nearly 8000 units per Cup or 250 ml.

Black raspberry (Rubus occidentalis)

“Blackcaps” are a little-known powerhouse of antioxidant richness and outstanding taste. Isolates from black raspberries were shown in laboratory tests to specifically starve tumor cells by preventing growth of new tumor blood vessels. Overall a more powerful antioxidant berry than even the wild blueberry (ORAC > 15,000 per Cup or 250 ml), blackcaps contain a toolkit of flavors and nutrients.

Cranberry (Vaccinium macrocarpon)

The North American cranberry has become famous for its popular juice. Known well for its anti-adhesion properties, which inhibit bacterial infections in the urinary tract, cranberry extracts have shown anti-cancer and cardio-protective effects in laboratory studies. These results occur mainly from the cranberry’s abundant supply of antioxidant phenolics that also make it a promising agent for blood, brain and vision health.

Elderberry (Sambucus nigra)

Another phenolic-rich dark berry with a delectable taste, the elderberry has been associated with many of the potential health benefits already mentioned. It has stood out particularly in laboratory tests for its anti-inflammatory and urinary tract benefits. The elderberry also shows promise for anti-bacterial and anti-viral effects that may offer protection against such virulent pathogens as Salmonella, E. coli, H. pylori and Staphylococcus.

Red Raspberry (Rubus idaeus)

The red raspberry is well loved for its subtle distinct flavor but is also a wonderful store of antioxidant phytochemicals, particularly one called ellagic acid. One of its other constituents, a ketone, was shown in recent laboratory studies to stimulate fat metabolism, causing experimental animals to lose significant weight.

Red Grape (Vitus vinifera)

The red grape is valued for its familiar popular taste and diverse number of phenolics residing mainly in its skin and seeds. Especially rich in the phenolic called resveratrol, a powerful antioxidant, red grapes are linked to having a possible beneficial effect on:

o Alzheimer’s disease

o Heart disease

o Cancer

o Osteoarthritis

o Other aging disorders

Strawberry (Fragaria vesca)

Containing a host of antioxidant phenolics, the strawberry’s constituents may be particularly important as natural blood-thinners, anti-fungal agents and inhibitors of oxidizing effects on cells from chronic stress.

Other Antioxidants

Other phenolic antioxidants mentioned in current public media include:

o Apigenin

o P-coumarin

o Kaempferol

o Caffeic acid

o Hydroxycinnamic acid

o Tannic acid

o Salicylic acid (similar to aspirin)

These pigment chemicals belong to the flavonoid subclass of the phenolic super-family and are present among dark berries.

Color-rich plant foods like berries offer a delicious, nutritious way of keeping dietary intake of antioxidants high. Eat color! Gain ORAC! Live Well!

Reading

* PubMed, US National Library of Medicine, http://pubmed.gov

* Wild Blueberry Association of North America, http://www.wbana.org

* Wu X et al., Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 52:4026-37, 2004.

Copyright 2006 Berry Health Inc.

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Vitamins That Keep Wrinkles Away and Your Skin Healthy

August 24th, 2010 by Jon Hughes

Good anti wrinkle creams are definitely helpful in reducing the signs of aging to a great extent. Loaded with antioxidant vitamins and antioxidant minerals, these wrinkle creams can treat wrinkles and fine lines with a great degree of effectiveness, especially when the best kind of antioxidant vitamins and minerals are present in the anti wrinkle creams. Alternatively, instead of using wrinkle creams, one can also opt for natural means of skin rejuvenation, such as including important kind of vitamins and minerals in your diet for a youthful, supple and healthy looking skin.

VITAMIN A
Vitamin A is an important antioxidant vitamin, which helps to repair, rejuvenate, recover and strengthen the damaged skin cells. It has the wonderful quality of imparting suppleness to your skin through increased skin hydration. Vitamin A can be obtained from the consumption of foods like carrots, spinach, mango, Eggs, milk, etc.

VITAMIN E
Vitamin E is an important antioxidant vitamin, with great healing and skin renewal qualities which are very helpful in combating damage caused to the body due to free radicals. Vitamin E can be obtained from the consumption of foods like mango, spinach, broccoli, or from the consumption of nuts like almonds, hazelnuts, sunflower seeds, etc. Peanut butter and safflower oil, are other very good sources of vitamin E.

VITAMIN C
Considered as an important kind of antioxidant vitamin, Vitamin C helps in collagen absorption as well as in boosting the immunity levels of the body. Most importantly, vitamin C assists in healing damaged skin. Vitamin C can be obtained from the consumption of citrus fruits like Oranges, grapefruits, strawberries, etc. Vitamin C can also be obtained from vegetables like lettuce, spinach, green peppers, tomatoes or even cabbage.

VITAMIN D
Considered as an important antioxidant vitamin, Vitamin D helps combat free radicals as well as plays a very significant role in skin pigmentation. Vitamin D can be obtained directly from exposure to sunlight or from the consumption of fools like salmon, tuna, milk, cheese, fortified rice, etc.

VITAMIN B
Considered as an antioxidant mineral, Vitamin B1 improves blood circulation and also helps in combating free radicals, and in flushing away the toxins from our bodies. While vitamin B6 boosts your immune system, vitamin B2 controls sebum secretions and clears acne. Vitamin B can be obtained from the consumption of whole grains and foods such as milk, eggs, oatmeal, whole wheat bran, wheat germ, brown rice (whole), etc

ZINC
Considered as an antioxidant mineral, Zinc helps combat free radicals, boosts your immune system, clears acne and also aids in the healing process, in addition to providing several other benefits. Zinc can be obtained from the consumption of foods such as cereals, nuts, seeds, milk and other dairy products, beans, lentils, etc.

Eating a healthy diet, which includes loads of fresh fruits and vegetables, automatically ensures that your body is being supplied with the skin vitamins that it requires to keep your skin glowing with good health. You can obtain these skin vitamins either through a healthy diet or through the use of nutritional supplements. These skin vitamins are known to make your skin firmer and bestow your skin with good health and youthfulness, as well as erase the signs of aging. Dietary intake of these nutrients is much better and more effective than using anti wrinkle creams and wrinkle erasing serums, that are loaded with skin vitamins.

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The Energy Vitamins Provide

August 23rd, 2010 by Jon Hughes

It is very common for people to complain that they do not have the energy levels that they feel they should. These complaints are very common for a doctor to hear on a daily basis. Many people feel that they just don’t seem to have the energy to perform their daily tasks and chores and that they always seem to feel tired and run down. A good deal of people who experience a lack of energy and general fatigue often consider alternative options when attempting to resolve their issues. Quite a few people try supplements such as vitamins and subsequently find that they suddenly have that burst of energy that they are looking for.

There are many types of vitamins that are able to provide a person with a boost of energy. One of the most common energy boosters in the vitamin world is folic acid. Supplemental folic acid intake is very beneficial when incorporated into your daily vitamin regime because it allows you to gain energy and will alleviate fatigue. Folic acid is a very common prescription for women who are pregnant because it helps not only to increase energy levels but it is also very beneficial to the proper growth and development of the fetus’s central nervous system.

There is a vitamin on the market that is known as “NADH”. This vitamin is an excellent source of energy. One of the biggest complaints with vitamins is that it usually takes a while after a person starts to take vitamins before they feel the results, but people who have taken NADH often are very surprised at how they experience almost immediate results. There are also a variety of other vitamins and supplements that help stimulate energy in people. One of these supplements is the herb Gingko Biloba.

Gingko Biloba is an excellent vitamin based supplement to help increase body energy levels. However, if you have a disorder which causes the thinning of your blood, or if you take certain types of blood thinners, you should consult your doctor before incorporating this herb into your daily regime. Gingko Biloba is a supplement that has been shown to thin the blood. If you already have a disorder that thins the blood or are taking pills to increase the thinning of your blood, taking this supplement can lead to serious health complications.

Many people associate taking vitamins as being a positive thing. What people need to realize is that too much of a good thing can also be bad for you. Some vitamins in high quantities can actually hurt the body. This is why it is so important to speak with your doctor about any type of new product you are considering when it comes to vitamins and supplements. People with known medical conditions such as problems with the heart, organ issues, immunity disorders or problems, and blood concerns should always seek the approval of their family doctor before taking certain products. Vitamins also have the potential to interact with other medications that you might be taking, such as birth control. This is an important consideration when wanting to take vitamins to increase your energy and decrease the fatigue that you may be experiencing.

The bottom line is that you do not have to continue with low energy levels and fatigue. Your local pharmacy or health food store has plenty of safe and effective products that you can buy that can help boost your energy levels. Just make sure to ask your doctor if it is alright for you to take any supplement.

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