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Diabetes and Pre-Diabetes Linked to Loss of Memory

Aug 24, 2004

The evidence is piling on - a new study of 7027 postmenopausal women with an average age of 66 years, shows that women with diabetes had the lowest scores on cognitive tests and those with pre-diabetes (elevated blood sugar but not yet classified as full blown diabetes) had the second lowest cognitive test results vs. women with normal blood sugar levels. Over the next four years a higher percentage of women with diabetes (12%) or pre-diabetes (10%) went on to develop dementia or milder cognitive impairment vs. women with normal blood glucose (6%). The study is published in the August 24th issue of the journal Neurology.

The Major Green Tea Polyphenol Protects the Liver from Dangerous Chemicals

Green Tea Polyphenols have antioxidant and anti-inflammatory activity. In this study mice were given carbon tetrachloride - a dangerous chemical that causes massive liver destruction. In the control mice not given EGCG, there was massive death and destruction of liver tissue with a great deal of inflammation and free radical production. In the two groups of mice given two different high doses of EGCG, there was less inflammation, less free radical production and less damage to their livers. The higher the dose of EGCG, the more their liver was protected. The study appears in the September 2004 issue of The American Journal of Clinical Nutrition.

Glycation Can Come Directly from Food

Glycation is a dangerous reaction in your body that greatly speeds up aging. Glycation is a burning reaction between blood sugar and proteins or fats. The glycated tissue throws off a great number of bleaching free radicals that cause local inflammation and tissue destruction. Diabetics particularly have a very high level of glycation. Glycation can damage the kidneys, heart, blood vessels, brain and many other organs and tissues. In the eyes glycation directly results in cataracts. As it turns out the way you cook your food and the food itself can contain and supply varying levels of glycation. The longer you cook a food and the higher the temperature, the more glycated end products it will supply. Broiling and frying have higher concentrations of glycated tissue than do roasting or broiling. Fatty meats had the highest levels of glycation where carbohydrates had the lowest concentrations. The study is published in the September 2004 edition of The American Journal of Clinical Nutrition.

Creatine may be helpful for people with chronic fatigue syndrome

In the first human study of its kind, published in the June 2004 issue of the Journal of Applied Physiology, researchers from Temple University in Philadelphia established an association between creatine and increased metabolic energy. The discovery may be of use in the exploration of the physical basis of chronic fatigue syndrome (CFS), a condition involving extreme physical and mental fatigue.

Eight men and eight women received creatine or a placebo four times per day for a five day period before performing a brief and/or an exhaustive exercise session. Lead author and assistant professor of occupational therapy at Temple University, Sinclair Smith, ScD, commented on the results: "We found that creatine affects mitochondria - the parts of cells that produce energy for all biological unctioning - in normal human subjects. Now that we have established this baseline evidence, we are looking at the link between creatine and energy production in CFS patients.

Dr. Smith added, "In addition to improving muscle metabolic function, recent studies show that creatine supplementation may improve nervous system function as well. Given that cognitive fatigue is a frequent symptom of CFS, we thought that creatine may enhance both muscle and neural metabolic status in people with CFS."