Grape Seed Proanthocyanidins protects the skin of laboratory animals from ultraviolet B radiation

These scientists have previously shown that Grape Seed Proanthocyanidins inhibit the ability of the sun's ultraviolet B radiation to cause cancerous changes on the skin of mice. Ultaviolet B radiation also causes localized suppression of the immune system of damaged skin, and this is part of the skin cancer process. In this study local swelling of the ear, an inflammatory reaction caused by ultraviolet B radiation exposure, was significantly lower in mice who were fed a Grape Seed Proanthocyanidin supplemented diet vs. those on a regular diet. The Grape Seed supplementation also markedly reduced the suppression of the immune system of the sun exposed areas of skin. The study was performed at the Department of Dermatology, University of Alabama at Birmingham, and is published in the June 29th, 2005 issue of the journal Carcinogenesis.

Increasing protein intake may aid significant weight loss even while maintaining carbohydrate intake

It has been unclear if the weight loss experienced during a low carbohydrate diet is due to a lower serving of carbohydrate calories or due to the higher protein intake. In this study, appetite, calory consumption, weight, and fat mass were measured in 19 subjects who were then placed sequentially on the following 3 diets: a weight maintaing diet period (15% protein, 35% fat, 50% carbohydrate) for 2 weeks. A Iso-Caloric diet (matching calorie diet) that included 30% protein, 20% fat, and 50% carbohydrate for 2 weeks, and finally an ad libitum diet ( a diet without restraint), but it had to be a balance of 30% protein, 20% fat, and 50% carbohydrate for 12 weeks. Once the subjects were placed on the high protein (30%) iso-caloric diet they were much more satieted (much less hungry) and they consumed from about 400 to 500 fewer calories each day. On the ad libitum diet they lost 10 or more pounds of body weight of which 8 or more pounds was fat. This study shows that even with a high carbohydrate intake, increasing the level of protein consumption to 30% causes significant weight loss, fat loss, and improved satiation. The study was performed at the University of Washington School of Medicine, and the Oregon Health and Science University, and is published in the July 1st, 2005 issue of The American Journal of Clinical Nutrition.