Vitamin C and a high protein diet improve the effectiveness of dieting

August 03, 2005

Your vitamin C status is inversely related to how much you weigh. Individuals with adequate levels of vitamin C oxidize or burn 30% more fat during a moderate bout of exercise than individuals with low vitamin C status. Vitamin C depleted individuals may be more resistant to fat loss with exercise.

Food choices impact post meal satiety and hunger. High protein foods promote postprandial thermogenesis (fat burning) and greater satiety as compared to high carbohydrate, low fat foods. A diet regimen high in protein rich foods may improve the complience with a diet and it's effectiveness. The research was performed at the Department of Nutrition, Arizona State University, Meza, Az., and is published in the Journal of the American College of Nutrition.

Soy Protein may decrease the risk of common cancers

Epidemiological and animal studies suggest that soy containing diets decrease the incidence of certain cancers. In a meta-analysis of studies it was found that soy intake decreased the overall risk of breast cancer by 22%, decreased the risk of colon cancer by 30%, and decreased the risk of prostate cancer by 44%. In an accompanying study to qualify how soy may work, both colon cancer and mammary cancer (the rodent version of breast cancer) were induced in groups of rats by very powerful chemicals. Soy protein isolate supplemented rats had a drop in the incidence of colon and mammary cancer. The soy protein worked in different ways to protect from developing cancer. It normalized mammary cells: cells that develop into normal cells escaped maturing into cancer cells. It decreased the activation of procarcinogens into carcinogens (some chemicals must be modified by the body into cancer causing substances, these are known as procarcinogens). It controlled genes that are involved wih cancer initiation, promotion, and progression. The study and analysis was performed at the University of Arkansas for Medical Sciences, Little Rock, Ar., and is published in the April 2005 issue of the Journal of the American College of Nutrition.

Red Grape Antioxidants protect women from cardiovascular disease risk factors

In this study, 24 premenopausal, and 20 postmenopausal women randomly received either Red Grape Antioxidants in powder or a placebo for 4 weeks. Supplementation was stopped for 3 weeks to wash out any effects and then the groups were switched over- grape antioxidant receiving subjects now took placebo, and vice versa. The Grape Antioxidant powder was rich in Anthocyanins (think Grape Seed Extract), Resveratrol, and other Grape Antioxidants. At the end of the study, triglycerides had dropped by 15% in the premenopausal and 6% in the postmenopausal women on the Grape preparation. The Red Grape Polyphenol combination decreased LDL-cholesterol, decreased Apolipoprotein (B) - a protein found in the LDL-cholesterol of women with the family type of very high cholesterol, and decreased Apolipoprotein (E) - a protein whose main function is to transport cholesterol around the body. Interestingly, problems with Lipoprotein (E) genes are involved with the development of Alzheimer's disease and heart disease. Red Grape Polyphenols decreased the excretion of F2 isoprostanes in the urine - F2 isoprostanes are formed when LDL-cholesterol is oxidized and their presence demonstrates that there is ongoing free radical inflammation in the cardiovascular system; a drop in their level is a very good thing. TNF-alpha levels also dropped in the blood stream while on Grape Antioxidants. TNF-Alpha is a major player in inflammation. Through a reduction in blood fats, free radical damage, and inflammation-associated markers, Red Grape Polyphenols beneficially affect key risk factors for developing coronary heart disease in both pre and postmenopausal women. The research was performed at the department of Nutritional Sciences, University of Connecticut, Storrs, Ct., and the Department of Medicine, Columbia University, NY, NY, and is published in the August 2005 issue of the Journal of Nutrition, the journal of The American Society for Nutritional Sciences