Calcium Plus Vitamin D decrease the risk of diabetes in women

April 03, 2006

In a new study which included 83,779 registered nurses followed for 20 years it was found that taking over 800 IU a day of vitamin D, combined with 1,200mg a day of calcium decreases the risk of developing type 2 diabetes by 33%. The researchers from Tufts-New England Medical Center state that the calcium can be from either supplementation or food, but the food source of vitamin D didn't offer much protection, it was vitamin D supplementation that protected from developing diabetes.

Unfortunately, just recently a leading European Clinician, Professor Roger Bouillon from the University of Leuven reported at the recent European Congress of Endocrinology in Glasgow that over a billion people are deficient in vitamin D and they need to up their vitamin D intake. The study is published in a recent issue of the journal Diabetes Care.

Studies show it is not the caffeine which helps decrease the risk of developing diabetes but probably the polyphenols.

More evidence that EGCG from Green Tea Extract may protect the brain from Alzheimer's protein

Beta-amyloid protein deposits and accumulates in the brain and causes the damage seen in Alzheimer's disease. In this study when researchers from the Douglas Hospital Research Center in Quebec added beta-amyloid protein to brain hippocampal cells it was toxic and caused the brain cells to die. The hippocampus is a part of the brain that is very important for learning and memory. The hippocampal cells were then protected with either a Green Tea Extract or a Standardized Tea Extract before exposure to beta-amyloid protein. Both EGCG from Green Tea Extract or Gallic Acid prevented the accumulation of beta-amyloid protein in hippocampal cells and prevented its toxicity. The study is published in a current issue of the European Journal of Neuroscience.