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Compounds in Wolfberry and Other Plants May Prevent Blood Clots
ARS researchers have recently identified, characterized, and synthesized two plant compounds, which might inhibit blood clotting. The research, led by Dr. Jae Park at the Beltsville Human Nutrition Research Center's Phytonutrients Laboratory, could lead to a range of food additives and supplements that reduce the risks of heart disease and strokes.
Coronary heart disease (CHD) is characterized by the build up of fat, calcium and protein that form plaque. Fatty plaque can heighten the onset of blood clots, caused by an aggregation of platelets, and lead to heart attacks or strokes. After excessive screening of different phytochemicals, Park identified N-caffeoyldopamine, N-couraroyldopamine, and their analogs, as the best compounds for further study. These compounds are found naturally in foodstuffs such as Chinese wolfberry, cocoa, and sweet peppers.
the compounds work by inhibiting key reactions that may lead to blood cloting. A cell adhesion molecule, P-selectin, has been identified as a key component in clot formation. It is normally found in endothelial cells and platelets, and is essential to the accumulation of white blood cells (leukocytes) and platelets to the site of an injury. When added to mouse blood the compounds were found to be potent in disrupting the expression of P-selectin and inhibited platelet-leukocyte interaction.
CHD is the single largest killer of men and women in the US. In 2006 the cost of CHD, both direct and indirect, will be an estimated $142.5 billion, according to statistics from the American Heart Association in the journal Circulation (published online January 11, 2006. (Further information about Dr. Park's research can be found in the USDA's Agriculture Research magazine (January 2006, p.22).
A Novel Food Material Naturally Containing High concentrated zeaxanthin
Rich Nature-Lynnwood, WA. Rich Nature Nutraceutical Labs has developed a food material that naturally containing high concentrated zeaxanthin dipalmitate, 255mg-265mg/100g. The nutritional analysis also shows that the food material contains high concentration of amino acids, proteins, vitamin C, A, carotenoids, polysaacharides, and trace minerals. The material is developed from fresh woflberries (Gou qi berry in Chinese) by using a patented technology that can keep original nutrients including vitamin C in berries up to 95%. The material can be used as a good source of beverage, food supplement, functional food products.
Fasting plasma zeaxanthin response to Fructus barbarum L. (Wolfberry; Kei Tze) in a food-based human supplementation trial
Dr. Iris F. Benzie, MD and her research team at the Hong Kong Polytechnic University have done a human study that demonstrate a mean post-supplementation level of 0.096µmol/l, a 250 % increase, in fasting plasma zeaxanthin after 4 weeks of supplementation with whole wolfberries estimated to supply about 3 mg/d total zeaxanthin. This study has been published in the British Journal of Nutrition (2005), 93, 123-130.
The study was a single-blinded, placebo-controlled, human intervention trial of 28 day duration and of parallel design. A total of twenty seven apparently healthy Chinese adults were recruited with their informed consent. The age range of the subjects was 18-48 years (mean 27.6 (SD 9.5)). BMI of volunteers ranged from of 17.9 to 24.7 kg/m2 (mean 20.8 (SD 2.2)). Inclusion criteria included that subjects did not smoke, were not obese, and had no history of glaucoma, cataract, age-related macular degeneration or other retinal diseases. Subjects were excluded if they took regular anti-oxidant or carotenoid-rich supplements or had a history of serious or chronic disease. Subjects were allocated, on a non-selective basis, but stratified for age and BMI, to the control group (n 13; no supplement) or the study group (n 14; wolfberries). The 14 volunteers in the study group took 15 g of heat-dried wolfberries (“Rich Nature” brand, provided by Rich Nature Nutraceutical Labs, Lynnwood, WA ) in the evening, shortly after their evening meals, for 28 days. For the control group (13 volunteers), a cup of warm water was taken after dinner each evening for 28 days.
In this study, the researchers demonstrate a mean post-supplementation level of 0.096µmol/l, a 250% increase, in fasting plasma zeaxanthin after 4 weeks of supplementation with whole wolfberries estimated to supply about 3 mg/d total zeaxanthin, more than is contained in a dozed egg yolks, and no deleterious effects on plasma lipids were seen
Age-related macular degeneration (AMD) is a common disorder that causes irreversible loss of central vision. Increased intake of foods containing zeaxanthin may be effective in preventing AMD because the macular accumulates zeaxanthin and lutein, oxygenated carotenoids with antioxidant and blue light-absorbing properties. The study of Dr. Handleman suggested that supplementation with egg yolk could increase plasma lutein and zeaxanthin by, respectively, 28% and 142%. However, LDL-cholesterol increased also, by approximatedly 10%. This increase is estimated to increase long-term heart disease risk by 14%. Wolfberry is rich in zeaxanthin dipalmitate, and has been valued in Chinese culture for being good for vision for hundreds of years.
Cranberries May Reduce Stroke Damage
A team of researchers from the University of Massachusetts has found that cranberries may reduce damage to brain cells from strokes. In laboratory studies using rat brain cells exposed to simulated stroke conditions, a concentrated cranberry extract reduced the death of brain cells by half, compared to cells that did not receive the extract. The group reported their study, which they claim is the first to show a link between cranberries and protection from stroke, at the 226th national meeting of the American Chemical Society in September, 2003.
" This study shows that cranberries have the potential to protect against brain cell damage that occurs during a stroke event," said Catherine Neto, one of the study's lead investigators. "It may not stop a stroke from occuring initially, but it may reduce the severity of stroke." the effect may be especially pronounced in the early stages of a stroke, when damage is most severe.
The researchers said further studies are being undertaken to isolate the active compounds, the researchers say. Once the active component is identified, it may be possible to develop it into a stroke-fighting drug or nutraceutical.
Study Confirms Glucosamine, Chondroitin Safe and Effective for Joint Health
Glucosamine sulfate and chondroitin sulfate seem to be a safe and effective method of treating knee osteoarthritis, according to a recent meta-analysis. For the analysis, published in the Archives of Internal Medicine (2003; vol. 163, No. 13: 1514-1522), researchers conducted an exhaustive systematic review of randomized, placebo-controlled clinical trials published or performed between January 1980 and March 2002, which assessed the efficacy of the two supplements on knee osteoarthritis. The results demonstrated a "highly significant efficacy on all outcomes" of indices that test for pain, mobility and safety. Safety was excellent for both compounds.
Chocolate May Reduce Hypertension
Eating dark chocolate may help lower blood pressure, according to a study published in the Journal of the American Medical Association (JAMA) (2003, Vol.290, No.8:1029). Researchers conducted a randomized clinical trial on 14 individuals between the ages of 55 and 64 with mild untreated hypertension. Half of the patients consumed 3-ounce dark chocolate bars containing 500 milligrams of polyphenols every day for two weeks. The other half of the participants ate the same amount of white chocolate for the duration. Blood pressure remained unchanged in the white chocolate group. In the dark chocolate group, however, blood pressure had dropped an average of five points. Researchers concluded that while blood pressure did not drop to a desirable range, the results indicate that dark chocolate could be a promising approach to reducing hypertension. |
