Nutrition Science Update - Herbs (Part Five of
Ten)
There can be no doubt that the field of nutrition has come of age. More than 80 years have passed since the first vitamin was discovered. Today the speed at which laboratory and clinical findings are released is so accelerated that an individual's understanding of nutrition is seriously out-dated if he or she is not abreast of the findings published within even the past year.
This special Nutrition Science Update takes the guesswork out of keeping up-to-date on important nutritional breakthroughs by presenting the following summations of all the most important research released over the past year.
Key Concepts in Herb
Research:
Garlic is Good for the Heart
East Carolina University researchers gathered together 41 men with moderately high cholesterol levels (220-290 mg./dL.) and gave half of the men daily garlic supplements while the other half unknowingly received placebo pills. After six months of these supplements the pills were switched, and the study continued for another 4 months. The garlic supplements resulted in 7% lower total cholesterol levels and a 4% reduction in LDL-cholesterol levels. In addition, these men showed a significant decrease in systolic blood pressure of 5.5% and a small but notable decrease in the diastolic level. (Steiner, M., et al., American Journal of Clinical Nutrition, December 1996;64:866-870.)
Soy Isoflavones Fight Cancer and Heart Disease
Phytonutrients in soy called isoflavones are gaining recognition for their many health benefits. In a review of isoflavones and cancer, 65% of the studies reexamined reported a protective effect from isoflavones. A lower incidence of heart disease is also found in those with a high intake of isoflavones. (Wiseman, H., et al., Biochemical Society Transactions, 1996;24:795-800.)
Indoles Improve Cancer Therapy Success
An extract from cruciferous vegetables (e.g., broccoli, Brussel sprouts, and cabbage) called indoles has been discovered to do what very few drugs can: improve the effectiveness of cancer chemotherapy. Cancer cells with a multi-drug resistant gene are literally able to pump out anti-cancer drugs, allowing a tumor to grow unimpeded. However, indoles overcome the drug-resistance of cancer cells, allowing chemotherapy to be more successful. (Christensen, J.G., et al., Cancer Research, February 1, 1996;56:574-581).
Flavonoids and Cancer, Heart Disease
The thousands of vitamin-like compounds called flavonoids -- found in tea, fruits, and vegetable -- have been shown to have antioxidant, immune enhancing, and cancer-fighting properties. The Zutphen Study, which tracked the intake of flavonoids in a group of middle-aged men for 15 years, found that the men with the highest intake of flavonoids had 73% fewer strokes than the men with a low intake of flavonoids. (Keli, S.O., et al., Archives of Internal Medicine, 1996;156:637-642.)
Tea is a rich source of flavonoids, in particular for a class of flavonoids called polyphenols. Researchers from the University of Minnesota School of Public Health suggest that polyphenols in tea protect against cancer. This belief is based on an 8 year study of 35,369 women and their incidence of cancer. Women who regularly drank tea lowered their cancer risk by one-third, compared to those who rarely or never drank tea. Overall, drinking two or more cups of tea daily reduced the risk of cancer by 10%. (Zheng, W., et al., American Journal of Epidemiology, 1996;144:175-182.)
By Victoria Dolby - Vitamin Retailer / February 1997
Courtesy of
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Don't miss Part Six - B Vitamins in this Ten Part series
