Green and Black Tea Polyphenols have been extensively studied as cancer
chemopreventive agents. Many experiments support their strong antioxidant
This study was performed to see if Green Tea Extract was absorbed as well
as brewed Green or Black Tea, so that a powerful but caffeine free product,
with a known amount of polyphenolic antioxidants could be used in human cancer
research instead of brewed tea. 30 healthy people were randomly assigned to 3
different sequences of brewed Green Tea, brewed Black Tea, or a Green Tea-Caffeine
Free Extract. They were given this in one serving and their antioxidant levels
were checked 8 hours later. The researchers waited one week and each person took
a different Tea, and a week later they consumed the third tea. All teas were
equal in the content of key antioxidants. The antioxidants were best absorbed from
the Green Tea Extract supplement and this led to a significant increase in blood
levels of antioxidants vs. the brewed Black or Green Tea.
The research shows that the Green Tea Extract retains the beneficial effects of
brewed Green Tea, and may be used in future cancer prevention research to provide
a large dose of polyphenols but without the side effects of caffeine associated
with both brewed Black and Green Teas. The Study is published in the December 2004
issue of The American Journal of Clinical Nutrition.
Vitamin C Supplementation Decreases the Risk of Coronary Heart Disease, and the Incidence of Stroke and Heart Attack
Epidemiological studies suggest that a higher intake of fruits, vegetables,
and whole grains decrease the risk of coronary heart disease. But researchers
do not know if this is due to antioxidant factors or some other factors. This
study was undertaken to assess the benefit of antioxidant vitamins and the
possible protection from coronary heart disease.
Researchers performed a cohort study pooling the research from 9 different
prospective studies. A cohort study is when a well-defined group of people who
have had a common experience or exposure, are then followed up to check for the
development of diseases or events (such as a heart attack).
293,172 people were monitored for their intake of vitamin E, Carotenoids, and
Vitamin C and were followed for 10 years. Both Vitamin E and Carotenoids mildly
reduced the risk of coronary heart disease, but those taking a higher dosage of
vitamin C supplementation had a lower risk of developing coronary heart disease
and those who took a vitamin C supplement greater than 700mg a day had a 25% drop
in the risk of developing major coronary heart disease events such as a stroke or
The study is published in the December 2004 issue of The American Journal of Clinical Nutrition. The research institutions where these nine studies took place is very relevant showing the accuracy of the protective role of vitamin C supplementation, and the safety and mild protective ability of both Vitamin E, and Carotenoids.
Here is the list of participating institutions:
National Public Health Institute, Helsinki
Department of Biostatistics, Nutrition, and Epidemiology, Harvard School of Public Health
The Harvard Center for Cancer Prevention
The Charming laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School
The Division of Epidemiology, School of Public Health, University of Minnesota
The Department of Medicine, Children's Hospital, and the Department of Pediatrics, Harvard Medical School
The Department of Medical Epidemiology, Karolinska Institute
The Division of Preventive Medicine, Brigham and Women's Hospital, and Harvard Medical School
The Center for Health research, Loma Linda University School of Medicine
The Department of Epidemiology and Preventive Medicine, Henry Neufeld Cardiac Research Institute, Tel Aviv University
Department of Public Health and Clinical Medicine, Umea University, Sweden
Research Unit for Dietary Studies, at the Institute of Preventive Medicine, Copenhagen
Research Center for Prevention and Health, Glostrup, Denmark
The Glostrup University Hospital
The Departments of Nutrition and Epidemiology, School of Public Health, University of North Carolina, Chapel Hill
Aged Garlic May Protect from Heart Attack and Stroke
Individuals with heart disease may lower their risk of suffering a heart
attack or stroke by taking an aged garlic extract according to this preliminary
study. Aging garlic allows the sulfur containing smelly substances to be
converted to scores of non-odorous health-promoting substances. Studies have
shown that aged garlic extract effectively lowers cholesterol and reduces other
cardiovascular risk factors.
In this new study 19 older adults diagnosed with heart disease, or at high risk
of heart disease were randomly assigned to receive aged garlic extract or placebo
for one year, in addition all 19 received statin and aspirin therapy. In those on
placebo, plaque deposits in the arteries increased by 22%, and those on aged
garlic only had a 7.5% increase. The aged garlic reduced the progression of
atherosclerosis by 66% after one year of treatment. The Aged Garlic supplement
significantly enhanced the effectiveness of statin drug therapy. The study is
published in the current issue of the journal Preventive Medicine.
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to treat, diagnose, cure, or prevent any disease.
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