Lähettäjä: Soijuv Lähetetty: 17.2.2006 9:37
Tutkimuksiin perustuva kirja ravinnon merkityksestä terveydelle (englanniksi).
The China Study http://www.amazon.com/gp/reader/1932100 ... eader-link (klikkaa excerpt, sieltä löytyy kirjan johdanto)
RAVINNON YHTEYS SAIRAUKSIIN
Valvojat: Jatta1001, Borrelioosiyhdistys, Bb
RAVINNON YHTEYS SAIRAUKSIIN
Viimeksi muokannut Bb, Pe Maalis 06, 2009 22:51. Yhteensä muokattu 1 kertaa.
Lähettäjä: Soijuv Lähetetty: 28.2.2006 12:35
Artikkeli: Lisää todisteita ravinnon vaikutuksesta alzheimerin tautiin. Plakkien muodostumista aivoihin ei tavattu hiirillä jotka saivat hiilihydraattiniukkaa dieettiä ja joka sisälsi 30% vähemmän kaloreita kuin normaalisti ruokituilla hiirillä. Aiempien tutkimusten mukaan dieetti joka sisältää omenoita, kalaa ja omega 3 rasvahappoja on hyväksi. Yleisesti ottaen tulee vähentää syömistä.
More Evidence A Healthy Diet Fights Alzheimer's
I've posted a number of recent studies on my Web site about the natural ways you can fight Alzheimer's disease by retooling your diet by incorporating apples and fish, the omega-3 fatty acid DHA or merely eating less.
A low-carb diet, reducing total caloric intake by 30 percent, prevented the development of a fundamental feature of Alzheimer's in a strain of mice genetically engineered to develop the condition. (The diet eliminated amyloid plaque development, which is the underlying pathology in Alzheimer's.)
Researchers discovered mice did not develop the physiological markers of the disease when they were fed a reduced carbohydrate diet that provided 70 percent of the calories eaten by similar mice who were allowed to eat ad-libitum. The strain of mice used in the study was genetically engineered to produce amyloidogenic-amyloid peptides in the brain, resulting in formation of amyloid plaques -- the fundamental problem of Alzheimer's disease.
All mice fed ad-libitum developed these plaques. However, NO plaque development was detected in the mice fed a restricted diet.
Science Blog January 12, 2005
Artikkeli: Lisää todisteita ravinnon vaikutuksesta alzheimerin tautiin. Plakkien muodostumista aivoihin ei tavattu hiirillä jotka saivat hiilihydraattiniukkaa dieettiä ja joka sisälsi 30% vähemmän kaloreita kuin normaalisti ruokituilla hiirillä. Aiempien tutkimusten mukaan dieetti joka sisältää omenoita, kalaa ja omega 3 rasvahappoja on hyväksi. Yleisesti ottaen tulee vähentää syömistä.
More Evidence A Healthy Diet Fights Alzheimer's
I've posted a number of recent studies on my Web site about the natural ways you can fight Alzheimer's disease by retooling your diet by incorporating apples and fish, the omega-3 fatty acid DHA or merely eating less.
A low-carb diet, reducing total caloric intake by 30 percent, prevented the development of a fundamental feature of Alzheimer's in a strain of mice genetically engineered to develop the condition. (The diet eliminated amyloid plaque development, which is the underlying pathology in Alzheimer's.)
Researchers discovered mice did not develop the physiological markers of the disease when they were fed a reduced carbohydrate diet that provided 70 percent of the calories eaten by similar mice who were allowed to eat ad-libitum. The strain of mice used in the study was genetically engineered to produce amyloidogenic-amyloid peptides in the brain, resulting in formation of amyloid plaques -- the fundamental problem of Alzheimer's disease.
All mice fed ad-libitum developed these plaques. However, NO plaque development was detected in the mice fed a restricted diet.
Science Blog January 12, 2005
Viimeksi muokannut Bb, Pe Maalis 06, 2009 22:51. Yhteensä muokattu 1 kertaa.
Lähettäjä: Soijuv Lähetetty: 14.3.2006 13:15
Punakaalin todettiin vähentävän aivomuutoksia Alzheimerintautia sairastavilla.
Red cabbage could cut Alzehimer´s risk
10/03/2006- In a new study red cabbage was seen to reduce the build-up of certain plaques in the brain that could cause Alzheimers disease, the most common form of dementia that costs the UK an estimated £15 billion ( 22 billion) every year.
Although the mechanism of Alzheimerâ??s is not clear, more support is gathering for the build-up of plaque from amyloid deposits. The deposits are associated with an increase in brain cell damage and death from oxidative stress.
It is against the oxidative stress that the anthocyanins and other cabbage polyphenols appear to offer protection.
Writing in the journal LWT â?? Food Science and Technology, Ho Jin Heo and Chang Yong Lee from Cornell University said that the benefits of phytochemicals from dietary sources for neurodegeneration diseases, like Alzheimerâ??s, is only beginning to be explored by scientists.
The scientists tested the effect of red and white cabbage polyphenols, extracted from 135 grams of fresh cabbage using chilled methanol extraction, on the oxidative stress on cell cultures by the amyloid protein A-beta.
The average total polyphenol concentration of the red cabbage was 190 milligrams per 100 grams of fresh weight, while white cabbages yielded only 45 milligrams per 100 grams.
Red cabbages also contained significantly more anthocyanins than the white cabbage variety: 23 versus 0.01 milligrams per 100 grams.
The antioxidant activity of the extracts was measured by comparing to vitamin C using the vitamin C equivalent antioxidant capacity (VCEAC) assay.
The VCEAC of red cabbages was about six to eight fold of white cabbages, and the difference of antioxidative capacity may be due to the contents of phenolics including anthocyanins, reported the scientists.
The higher concentrations of antioxidants, particularly the anthocyanins, from the red cabbage resulted in greater protection from the A-beta- nduced toxicity to the cell cultures.
The phenolics from red cabbage significantly blocked A-beta-induced cytotoxicity in a dose-dependent manner (greater than 600 micrograms per millilitre), while white cabbages showed lower activities.
Additional consumption of vegetables such as red cabbages may be beneficial to increase chemopreventive effects in neurodegenerative diseases such as Alzehimer concluded Heo and Lee.
The news come hot on the heels of a similar report in the Journal of the Science of Food and Agriculture (doi: 10.1002/jsfa.2409) from New Zealand researchers who looked at blackcurrant extracts and Alzehimer.
The protective effects of the currants were again linked to the high anthocyanin content, and the researchers concluded: The phenolic extract of blackcurrant demonstrated the highest protective effect and may be a good candidate for inclusion into a processed functional food.
Punakaalin todettiin vähentävän aivomuutoksia Alzheimerintautia sairastavilla.
Red cabbage could cut Alzehimer´s risk
10/03/2006- In a new study red cabbage was seen to reduce the build-up of certain plaques in the brain that could cause Alzheimers disease, the most common form of dementia that costs the UK an estimated £15 billion ( 22 billion) every year.
Although the mechanism of Alzheimerâ??s is not clear, more support is gathering for the build-up of plaque from amyloid deposits. The deposits are associated with an increase in brain cell damage and death from oxidative stress.
It is against the oxidative stress that the anthocyanins and other cabbage polyphenols appear to offer protection.
Writing in the journal LWT â?? Food Science and Technology, Ho Jin Heo and Chang Yong Lee from Cornell University said that the benefits of phytochemicals from dietary sources for neurodegeneration diseases, like Alzheimerâ??s, is only beginning to be explored by scientists.
The scientists tested the effect of red and white cabbage polyphenols, extracted from 135 grams of fresh cabbage using chilled methanol extraction, on the oxidative stress on cell cultures by the amyloid protein A-beta.
The average total polyphenol concentration of the red cabbage was 190 milligrams per 100 grams of fresh weight, while white cabbages yielded only 45 milligrams per 100 grams.
Red cabbages also contained significantly more anthocyanins than the white cabbage variety: 23 versus 0.01 milligrams per 100 grams.
The antioxidant activity of the extracts was measured by comparing to vitamin C using the vitamin C equivalent antioxidant capacity (VCEAC) assay.
The VCEAC of red cabbages was about six to eight fold of white cabbages, and the difference of antioxidative capacity may be due to the contents of phenolics including anthocyanins, reported the scientists.
The higher concentrations of antioxidants, particularly the anthocyanins, from the red cabbage resulted in greater protection from the A-beta- nduced toxicity to the cell cultures.
The phenolics from red cabbage significantly blocked A-beta-induced cytotoxicity in a dose-dependent manner (greater than 600 micrograms per millilitre), while white cabbages showed lower activities.
Additional consumption of vegetables such as red cabbages may be beneficial to increase chemopreventive effects in neurodegenerative diseases such as Alzehimer concluded Heo and Lee.
The news come hot on the heels of a similar report in the Journal of the Science of Food and Agriculture (doi: 10.1002/jsfa.2409) from New Zealand researchers who looked at blackcurrant extracts and Alzehimer.
The protective effects of the currants were again linked to the high anthocyanin content, and the researchers concluded: The phenolic extract of blackcurrant demonstrated the highest protective effect and may be a good candidate for inclusion into a processed functional food.
Viimeksi muokannut Bb, Pe Maalis 06, 2009 22:54. Yhteensä muokattu 2 kertaa.
Lähettäjä: Soijuv Lähetetty: 15.3.2006 8:20
Suomalaisen tutkimuksen mukaan yrteistä esim. persilja, kataja, anis, fenkoli, kardemumma, inkivääri, kumina, basilika ja laakeri ovat hyviä vaihtoehtoja synteettisten antioksidanttien tilalle. Basilika ja laakeri olivat tämän tutkimuksen mukaan muita tehokkaimpia.
Breaking News on Food Processing & Packaging - Europe
Herbs and spices extracts could be natural antioxidants
Herbs and spices extracts could be natural antioxidants
13/03/2006- Extracts from laurel and basil are promising alternatives to
synthetic antioxidants, says new research from Finland.
Interest is growing in plant-derived food additives as replacements to
synthetic antioxidants like butylhydroxyanisole (BHA) and
butylhydroxytoluene (BHT) to slow down the oxidative deterioration of food.
In the new study, published in the journal Food Chemistry (Vol. 97, pp.
122-129), extracts of nine difference herbs and spices were tested for their
antioxidant activity and phenol content, compounds shown to be potent
antioxidants.
Extracts were obtained for basil, laurel, parsley, juniper, aniseed, fennel,
cumin, cardamom and ginger.
To make the extracts suitable as food additives, the hydrodistillation
method was used to remove the essential oils from the herbs and spices that
carry the intrinsic flavour.
"The extraction yields range from 88 milligrams per gram (mg/g) of plant
material for cardamom to 422 mg/g plant material for juniper. No significant
association could be found between the extraction yields and the total
phenols," reported lead author Iris Hinneburg from the University of
Helsinki.
The extraction of the active compounds was not straightforward for herbs and
spices. Parsley leaves produced a jelly-like substance, and cardamom led to
filtrations problems. These problems, the researchers proposed, were the
cause of the low extraction yields for these herbs.
The highest concentrations of phenols were found in basil (147 mg/g) and
laurel (92 mg/g).
Perhaps unsurprisingly, given the phenol concentrations, the greatest
antioxidant activities were for basil and laurel, for all of the assays
except the iron chelation assay.
"The good correlation between the results form total phenols analysis and
the antioxidative assays has been previously reported it is important to
characterise the extracts by a variety of antioxidant assays," confirmed
Hinneburg.
"One gram of laurel extract was as effective as about 212 mg of Trolox (a
water-soluble vitamin E analogue) in the prevention of lipid peroxidation.
Basil extract offers the same protection as 177 mg trolox," reported
Hinneburg. The researchers said that optimisation of the extraction process
could possibly increase the trolox comparison ratios.
"As the extracts are better soluble in aqueous media than are the synthetic
antioxidants, they offer a promising alternative as food ingredients with
antioxidant activity," the researchers concluded.
Suomalaisen tutkimuksen mukaan yrteistä esim. persilja, kataja, anis, fenkoli, kardemumma, inkivääri, kumina, basilika ja laakeri ovat hyviä vaihtoehtoja synteettisten antioksidanttien tilalle. Basilika ja laakeri olivat tämän tutkimuksen mukaan muita tehokkaimpia.
Breaking News on Food Processing & Packaging - Europe
Herbs and spices extracts could be natural antioxidants
Herbs and spices extracts could be natural antioxidants
13/03/2006- Extracts from laurel and basil are promising alternatives to
synthetic antioxidants, says new research from Finland.
Interest is growing in plant-derived food additives as replacements to
synthetic antioxidants like butylhydroxyanisole (BHA) and
butylhydroxytoluene (BHT) to slow down the oxidative deterioration of food.
In the new study, published in the journal Food Chemistry (Vol. 97, pp.
122-129), extracts of nine difference herbs and spices were tested for their
antioxidant activity and phenol content, compounds shown to be potent
antioxidants.
Extracts were obtained for basil, laurel, parsley, juniper, aniseed, fennel,
cumin, cardamom and ginger.
To make the extracts suitable as food additives, the hydrodistillation
method was used to remove the essential oils from the herbs and spices that
carry the intrinsic flavour.
"The extraction yields range from 88 milligrams per gram (mg/g) of plant
material for cardamom to 422 mg/g plant material for juniper. No significant
association could be found between the extraction yields and the total
phenols," reported lead author Iris Hinneburg from the University of
Helsinki.
The extraction of the active compounds was not straightforward for herbs and
spices. Parsley leaves produced a jelly-like substance, and cardamom led to
filtrations problems. These problems, the researchers proposed, were the
cause of the low extraction yields for these herbs.
The highest concentrations of phenols were found in basil (147 mg/g) and
laurel (92 mg/g).
Perhaps unsurprisingly, given the phenol concentrations, the greatest
antioxidant activities were for basil and laurel, for all of the assays
except the iron chelation assay.
"The good correlation between the results form total phenols analysis and
the antioxidative assays has been previously reported it is important to
characterise the extracts by a variety of antioxidant assays," confirmed
Hinneburg.
"One gram of laurel extract was as effective as about 212 mg of Trolox (a
water-soluble vitamin E analogue) in the prevention of lipid peroxidation.
Basil extract offers the same protection as 177 mg trolox," reported
Hinneburg. The researchers said that optimisation of the extraction process
could possibly increase the trolox comparison ratios.
"As the extracts are better soluble in aqueous media than are the synthetic
antioxidants, they offer a promising alternative as food ingredients with
antioxidant activity," the researchers concluded.
Viimeksi muokannut Bb, Pe Maalis 06, 2009 22:54. Yhteensä muokattu 1 kertaa.
Lähettäjä: Soijuv Lähetetty: 23.3.2006 8:29
Ravinnon yhteydestä dementiaan, syöpään, Alzheimeriin jne:
Omena ja parsakaali ehkäisevät dementiaa
Miia Soininen 2.1.2006, 09:16
Omena, parsakaali, rasvainen kala ja kohtuullinen alkoholinkäyttö ehkäisevät dementiaa ja Alzheimerin tautia. Valitut Palat kokosi uusimman tutkimuksen mukaiset ohjeet hyvän ravinnon ja elintapojen vaikutuksesta älylliseen suorituskykyyn.
Muun muassa uskonnollisuus ehkäisee älyllisen suorituskyvyn heikentymistä.
Alkoholia kannattaa käyttää kohtuudella. Yhdysvaltalaisessa ikääntyneitä naisia käsittelevässä tutkimuksessa havaittiin, että riski älyllisen suorituskyvyn heikentymiseen oli 40 prosenttia matalampi naisilla, jotka joivat 1-2 alkoholiannosta päivittäin, verrattuna naisiin, jotka eivät käyttäneet alkoholia ollenkaan.
Tuoreissa omenoissa on paljon kversetiiniä, antioksidanttia, jotka tutkimusten mukaan voi ehkäistä vapaiden radikaalien tuhoja aivosoluissa.
Myös parsakaalin syönti kannattaa. Bostonin yliopistossa tutkittiin 50-85-vuotiaita miehiä ja todettiin, että mitä enemmän miehillä oli veressä folaattia, sitä vähemmän heillä esiintyi kielellisen suorituskyvyn heikkenemistä. Folaattia on lehtivihanneksissa kuten pinaatissa, ruusukaalissa, parsakaalissa ja lehtikaalissa.
Ohjeet kehottavat syömään rasvaista kalaa. Kokeet hiirillä, joille on geenimutaation avulla aiheutettu aivoihin Alzheimerin taudin kaltaisia muutoksia, ovat osoittaneet, että omega-3-rasvahappo DHA vähentää Alzheimerin taudille ominaisten plakkien muodostumista vereen 70 prosentilla. Omega-3-rasvahappoa on makrillissa, ruijanpallaksessa, lohessa ja sardiineissa.
Syö kohtuudella
Ylipainoisilla ihmisillä dementiariskiä pidetään yleisesti korkeampana. Eräässä toisessa hiirikokeessa todettiin, että kun hiirille annettiin 40 prosenttia tavallista vähemmän ruokaa, niiden veressä oli vähemmän plakkia kuin muilla hiirillä.
Liikunta on hyödyllistä, mutta rehkimään ei tarvitse ryhtyä. Havaijilaisessa tutkimuksessa havaittiin, että vähintään kolme kilometriä päivässä kävelevien ikääntyneiden miesten dementiariski väheni puoleen verrattuna miehiin, jotka kävelivät alle 500 metriä päivässä.
Korkea ldl-kolesteroli, korkea verenpaine, tupakointi ja diabetes ovat kaikki sydän- ja verisuonitautien riskitekijöitä, mutta 9000 kalifornialaista käsittäneen tutkimuksen mukaan ne lisäävät myös dementiariskiä.
Diabetes lisää sitä 46 prosentilla, korkea kolesteroli 42 prosentilla, tupakointi 26 prosentilla ja korkea verenpaine 24 prosentilla. Riskit kasautuvat: jos sinulla on kaikki neljä riskitekijää, ne lisäävät dementiariskiä 237 prosentilla.
Lisää aiheesta
Superparsakaalilla syöpää vastaan
Omega-3 puree eturauhassyöpään
Erpo Pakkala 22.3.2006, 13:35
http://www.mediuutiset.fi/doc.te?f_id=8 ... u-22032006
Paljon omega-3:sta sisältävä ruokavalio voi estää eturauhassyövän leviämisen, todetaan British Journal of Cancerin artikkelissa.
Eturauhassyöpä muuttuu hengenvaaralliseksi, jos syöpäsolut pääsevät leviämään muihin kudoksiin kuten luuytimeen.
Tutkijat vertasivat omega-3- ja omega-6-rasvahappojen vaikutusta eturauhassyövän kehittymiseen. Omega-6-rasvahapot näyttivät edistävän syöpäsolujen leviämistä luuytimeen, mutta omega-3-rasvahapot taas estivät sen.
Tutkijat uskovat, että syöpäsolut saavat omega-6-rasvahapoista energiaa, joka auttaa niitä pitämään yllä kasvunopeutta ja luomaan leviämistä kontrolloivia molekyylejä.
- Ruokavalio, jossa on oikeassa suhteessa molempia rasvahappoja, voi auttaa eturauhassyöpää pysymään eturauhasessa, missä sitä on helpompi seurata ja hoitaa, toteaa tutkimusta johtanut Noel Clarke BBC:lle.
Tutkijoiden mukaan tuloksista voi olla hyötyä myös muiden syöpien hoitomuotojen kehittämisessä, vaikkakin tulokset ovat vasta alustavia ja vaativat vahvistusta.
Ravinnon yhteydestä dementiaan, syöpään, Alzheimeriin jne:
Omena ja parsakaali ehkäisevät dementiaa
Miia Soininen 2.1.2006, 09:16
Omena, parsakaali, rasvainen kala ja kohtuullinen alkoholinkäyttö ehkäisevät dementiaa ja Alzheimerin tautia. Valitut Palat kokosi uusimman tutkimuksen mukaiset ohjeet hyvän ravinnon ja elintapojen vaikutuksesta älylliseen suorituskykyyn.
Muun muassa uskonnollisuus ehkäisee älyllisen suorituskyvyn heikentymistä.
Alkoholia kannattaa käyttää kohtuudella. Yhdysvaltalaisessa ikääntyneitä naisia käsittelevässä tutkimuksessa havaittiin, että riski älyllisen suorituskyvyn heikentymiseen oli 40 prosenttia matalampi naisilla, jotka joivat 1-2 alkoholiannosta päivittäin, verrattuna naisiin, jotka eivät käyttäneet alkoholia ollenkaan.
Tuoreissa omenoissa on paljon kversetiiniä, antioksidanttia, jotka tutkimusten mukaan voi ehkäistä vapaiden radikaalien tuhoja aivosoluissa.
Myös parsakaalin syönti kannattaa. Bostonin yliopistossa tutkittiin 50-85-vuotiaita miehiä ja todettiin, että mitä enemmän miehillä oli veressä folaattia, sitä vähemmän heillä esiintyi kielellisen suorituskyvyn heikkenemistä. Folaattia on lehtivihanneksissa kuten pinaatissa, ruusukaalissa, parsakaalissa ja lehtikaalissa.
Ohjeet kehottavat syömään rasvaista kalaa. Kokeet hiirillä, joille on geenimutaation avulla aiheutettu aivoihin Alzheimerin taudin kaltaisia muutoksia, ovat osoittaneet, että omega-3-rasvahappo DHA vähentää Alzheimerin taudille ominaisten plakkien muodostumista vereen 70 prosentilla. Omega-3-rasvahappoa on makrillissa, ruijanpallaksessa, lohessa ja sardiineissa.
Syö kohtuudella
Ylipainoisilla ihmisillä dementiariskiä pidetään yleisesti korkeampana. Eräässä toisessa hiirikokeessa todettiin, että kun hiirille annettiin 40 prosenttia tavallista vähemmän ruokaa, niiden veressä oli vähemmän plakkia kuin muilla hiirillä.
Liikunta on hyödyllistä, mutta rehkimään ei tarvitse ryhtyä. Havaijilaisessa tutkimuksessa havaittiin, että vähintään kolme kilometriä päivässä kävelevien ikääntyneiden miesten dementiariski väheni puoleen verrattuna miehiin, jotka kävelivät alle 500 metriä päivässä.
Korkea ldl-kolesteroli, korkea verenpaine, tupakointi ja diabetes ovat kaikki sydän- ja verisuonitautien riskitekijöitä, mutta 9000 kalifornialaista käsittäneen tutkimuksen mukaan ne lisäävät myös dementiariskiä.
Diabetes lisää sitä 46 prosentilla, korkea kolesteroli 42 prosentilla, tupakointi 26 prosentilla ja korkea verenpaine 24 prosentilla. Riskit kasautuvat: jos sinulla on kaikki neljä riskitekijää, ne lisäävät dementiariskiä 237 prosentilla.
Lisää aiheesta
Superparsakaalilla syöpää vastaan
Omega-3 puree eturauhassyöpään
Erpo Pakkala 22.3.2006, 13:35
http://www.mediuutiset.fi/doc.te?f_id=8 ... u-22032006
Paljon omega-3:sta sisältävä ruokavalio voi estää eturauhassyövän leviämisen, todetaan British Journal of Cancerin artikkelissa.
Eturauhassyöpä muuttuu hengenvaaralliseksi, jos syöpäsolut pääsevät leviämään muihin kudoksiin kuten luuytimeen.
Tutkijat vertasivat omega-3- ja omega-6-rasvahappojen vaikutusta eturauhassyövän kehittymiseen. Omega-6-rasvahapot näyttivät edistävän syöpäsolujen leviämistä luuytimeen, mutta omega-3-rasvahapot taas estivät sen.
Tutkijat uskovat, että syöpäsolut saavat omega-6-rasvahapoista energiaa, joka auttaa niitä pitämään yllä kasvunopeutta ja luomaan leviämistä kontrolloivia molekyylejä.
- Ruokavalio, jossa on oikeassa suhteessa molempia rasvahappoja, voi auttaa eturauhassyöpää pysymään eturauhasessa, missä sitä on helpompi seurata ja hoitaa, toteaa tutkimusta johtanut Noel Clarke BBC:lle.
Tutkijoiden mukaan tuloksista voi olla hyötyä myös muiden syöpien hoitomuotojen kehittämisessä, vaikkakin tulokset ovat vasta alustavia ja vaativat vahvistusta.
Lähettäjä: Soijuv Lähetetty: 24.3.2006 11:03
Tutkimuksen mukaan maitohappobakteerit suojelivat elimistöä babesioosissa - mahdollisesti immuunijärjestelmän vahvistumisen kautta.
Parasitol Res. 2005 Dec;97(6):472-7. Epub 2005 Sep 17.
The treatment of mice with Lactobacillus casei induces protection against
Babesia microti infection.
Bautista-Garfias CR, Gomez MB, Aguilar BR, Ixta O, Martinez F, Mosqueda J.
CENID-PAVET, INIFAP Apdo, Postal 206, CIVAC, 62500 Estado de Morelos,
Mexico. bautista.carlos@inifap.gob.mx
In this study, we report that administration of Lactobacillus casei confers
protection to mice against the intracellular protozoan Babesia microti. Mice
treated with L. casei orally or intraperitoneally were inoculated 7 days
later with an infectious dose of B. microti. Mice treated with lactobacilli
showed significant reduction in the percentage of parasitized erythrocytes
(PPE) compared to untreated mice. When mice were inoculated
intraperitoneally with L. casei 3 or 0 days before challenge with B.
microti, the PPE was significantly lower compared to untreated mice and
there were no differences between treated mice and mice immune to B. microti
infection. When mice treated with live or dead L. casei were compared to
mice inoculated with Freund Complete Adjuvant before a B. microti infection,
a significant reduction of PPE was observed. These results show the
protective effect of L. casei administered to mice against a B. microti
infection and suggest that it might act by stimulating the innate immune
system.
PMID: 16170567 [PubMed - indexed for MEDLINE]
Tutkimuksen mukaan maitohappobakteerit suojelivat elimistöä babesioosissa - mahdollisesti immuunijärjestelmän vahvistumisen kautta.
Parasitol Res. 2005 Dec;97(6):472-7. Epub 2005 Sep 17.
The treatment of mice with Lactobacillus casei induces protection against
Babesia microti infection.
Bautista-Garfias CR, Gomez MB, Aguilar BR, Ixta O, Martinez F, Mosqueda J.
CENID-PAVET, INIFAP Apdo, Postal 206, CIVAC, 62500 Estado de Morelos,
Mexico. bautista.carlos@inifap.gob.mx
In this study, we report that administration of Lactobacillus casei confers
protection to mice against the intracellular protozoan Babesia microti. Mice
treated with L. casei orally or intraperitoneally were inoculated 7 days
later with an infectious dose of B. microti. Mice treated with lactobacilli
showed significant reduction in the percentage of parasitized erythrocytes
(PPE) compared to untreated mice. When mice were inoculated
intraperitoneally with L. casei 3 or 0 days before challenge with B.
microti, the PPE was significantly lower compared to untreated mice and
there were no differences between treated mice and mice immune to B. microti
infection. When mice treated with live or dead L. casei were compared to
mice inoculated with Freund Complete Adjuvant before a B. microti infection,
a significant reduction of PPE was observed. These results show the
protective effect of L. casei administered to mice against a B. microti
infection and suggest that it might act by stimulating the innate immune
system.
PMID: 16170567 [PubMed - indexed for MEDLINE]
Viimeksi muokannut Bb, Pe Maalis 06, 2009 22:55. Yhteensä muokattu 1 kertaa.
Lähettäjä: Soijuv Lähetetty: 10.4.2006 13:04
Niukkakalorinen ravinto näyttäisi pidentävän elinikää. Tutkimuksessa seurattiin 48 keski-ikäistä henkilöä. Henkilöiden paastoinsuliinissa, aineenvaihdunnassa ja ruumiin lämpötilassa tapahtui positiivisia muutoksia. Merkittävää oli, että DNA -vauriot vähenivät niukalla ravinnolla.
Breaking News on Food Processing & Packaging - Europe
Calorie-restricted diet could slow aging
05/04/2006- Restricting your intake of calories may not only help people
live longer, as well as losing weight, say the scientists behind a clinical
trial.
Previous studies have reported that calorie-restricted diets could prolong
the lives of rodents and other short-lived species, but, until now, no such
human study has been undertaken to investigate the effects of such diets on
markers of human aging.
The Comprehensive Assessment of the Long Term Effects of Reducing Intake of
Energy (CALERIE) study, published in the new issue of the Journal of the
American Medical Association (Vol. 295, pp. 1539-1548), followed 48
middle-aged, overweight, non-obese men and women eating one of four
calorie-controlled diets for six months.
The participants (21 men, 27 women) were randomly assigned to eat one of
four diets: control (weight maintenance diet); calorie restriction (calorie
intake reduced by 25 per cent of normal); calorie restriction with exercise
(calorie intake reduced by 12.5 per cent, energy expenditure increased by
12.5 per cent); very low-calorie diet (890 kilocalories per day until 15 per
cent weight loss and then weight maintenance diet).
After six months, the control group had a measured weight loss of about 1
per cent. The three intervention groups, as expected, lost significantly
more weight. Both the calorie restriction and calorie restriction with
exercise groups lost about 10 per cent during the trial, while the
low-calorie group lost on average 14 per cent, in keeping with the design
study.
Weight loss was not the primary focus of the study however, and positive
results for the calorie restriction were observed for markers of aging.
³Our results indicate that prolonged calorie restriction caused a reversal
in two of three previously reported biomarkers of longevity (fasting insulin
level and core body temperature)? and a reduction in DNA fragmentation,
reflecting less DNA damage,² wrote lead author Leonie Heilbronn from
Louisiana State University.
³We are the first to report a significant decline in DNA damage following
six months of calorie restriction in non-obese men and women,² stressed
Heilbronn.
One of the most widely accepted theories on aging is that reactive oxygen
species (ROS) attack, amongst other things, DNA, affect normal cell function
and lead to again and, potentially, the development of cancer.
No changes were recorded in other markers of longevity, including
dehydroepiandrosterone sulfate (DHEAS) levels, or in fasting glucose levels,
which have been measured in both primates and longer-lived men, an
inconsistency suggested to be due to the short duration of the CALERIE
study.
Interestingly, a ?metabolic adaptation¹ (a change in the use of energy) was
observed and occurred in the first three months of the trial, with no
further changes at the end of the trial.
³The metabolic adaptation in the calorie restriction with exercise group was
similar to that observed in the calorie restriction group, suggesting that
energy deficit rather than calorie restriction itself is driving the
decrease in energy expenditure,² said Heilbronn.
In an accompanying editorial, Luigi Fontana from Washington University
School of Medicine welcomed the study as adding a considerable amount of
information to the current understanding of the subject.
³It is anticipated that the study by Heilbronn et al will stimulate
additional investigation of the effects of calorie restriction in humans,²
said Fontana.
Dr. Fontana called for longer-term studies with larger sample populations to
measure changes to hormones, metabolism and gene expression caused by such
diets.
³Although it is not likely that many individuals would adopt a
calorie-restricted diet, the value of these studies is that they suggest
possible mechanisms of aging in humans and points of intervention to modify
the effects of aging,² concluded Fontana.
The call for more study was echoed by Helen Stracey, a registered dietitian
on behalf of the British Dietetic Association.
"It is true that calorie restriction increases longevity in rats, this has
been proved," Stracey told NutraIngredients.com.
"This study is in humans but unfortunately the sample size is too small (46
people counting the drop outs) for us to conclude anything and in particular
extrapolate anything to the general population. The conclusion is that
larger studies of longer duration are needed to determine if calorie
restriction attenuates the aging process."
Niukkakalorinen ravinto näyttäisi pidentävän elinikää. Tutkimuksessa seurattiin 48 keski-ikäistä henkilöä. Henkilöiden paastoinsuliinissa, aineenvaihdunnassa ja ruumiin lämpötilassa tapahtui positiivisia muutoksia. Merkittävää oli, että DNA -vauriot vähenivät niukalla ravinnolla.
Breaking News on Food Processing & Packaging - Europe
Calorie-restricted diet could slow aging
05/04/2006- Restricting your intake of calories may not only help people
live longer, as well as losing weight, say the scientists behind a clinical
trial.
Previous studies have reported that calorie-restricted diets could prolong
the lives of rodents and other short-lived species, but, until now, no such
human study has been undertaken to investigate the effects of such diets on
markers of human aging.
The Comprehensive Assessment of the Long Term Effects of Reducing Intake of
Energy (CALERIE) study, published in the new issue of the Journal of the
American Medical Association (Vol. 295, pp. 1539-1548), followed 48
middle-aged, overweight, non-obese men and women eating one of four
calorie-controlled diets for six months.
The participants (21 men, 27 women) were randomly assigned to eat one of
four diets: control (weight maintenance diet); calorie restriction (calorie
intake reduced by 25 per cent of normal); calorie restriction with exercise
(calorie intake reduced by 12.5 per cent, energy expenditure increased by
12.5 per cent); very low-calorie diet (890 kilocalories per day until 15 per
cent weight loss and then weight maintenance diet).
After six months, the control group had a measured weight loss of about 1
per cent. The three intervention groups, as expected, lost significantly
more weight. Both the calorie restriction and calorie restriction with
exercise groups lost about 10 per cent during the trial, while the
low-calorie group lost on average 14 per cent, in keeping with the design
study.
Weight loss was not the primary focus of the study however, and positive
results for the calorie restriction were observed for markers of aging.
³Our results indicate that prolonged calorie restriction caused a reversal
in two of three previously reported biomarkers of longevity (fasting insulin
level and core body temperature)? and a reduction in DNA fragmentation,
reflecting less DNA damage,² wrote lead author Leonie Heilbronn from
Louisiana State University.
³We are the first to report a significant decline in DNA damage following
six months of calorie restriction in non-obese men and women,² stressed
Heilbronn.
One of the most widely accepted theories on aging is that reactive oxygen
species (ROS) attack, amongst other things, DNA, affect normal cell function
and lead to again and, potentially, the development of cancer.
No changes were recorded in other markers of longevity, including
dehydroepiandrosterone sulfate (DHEAS) levels, or in fasting glucose levels,
which have been measured in both primates and longer-lived men, an
inconsistency suggested to be due to the short duration of the CALERIE
study.
Interestingly, a ?metabolic adaptation¹ (a change in the use of energy) was
observed and occurred in the first three months of the trial, with no
further changes at the end of the trial.
³The metabolic adaptation in the calorie restriction with exercise group was
similar to that observed in the calorie restriction group, suggesting that
energy deficit rather than calorie restriction itself is driving the
decrease in energy expenditure,² said Heilbronn.
In an accompanying editorial, Luigi Fontana from Washington University
School of Medicine welcomed the study as adding a considerable amount of
information to the current understanding of the subject.
³It is anticipated that the study by Heilbronn et al will stimulate
additional investigation of the effects of calorie restriction in humans,²
said Fontana.
Dr. Fontana called for longer-term studies with larger sample populations to
measure changes to hormones, metabolism and gene expression caused by such
diets.
³Although it is not likely that many individuals would adopt a
calorie-restricted diet, the value of these studies is that they suggest
possible mechanisms of aging in humans and points of intervention to modify
the effects of aging,² concluded Fontana.
The call for more study was echoed by Helen Stracey, a registered dietitian
on behalf of the British Dietetic Association.
"It is true that calorie restriction increases longevity in rats, this has
been proved," Stracey told NutraIngredients.com.
"This study is in humans but unfortunately the sample size is too small (46
people counting the drop outs) for us to conclude anything and in particular
extrapolate anything to the general population. The conclusion is that
larger studies of longer duration are needed to determine if calorie
restriction attenuates the aging process."
Viimeksi muokannut Bb, Pe Maalis 06, 2009 22:56. Yhteensä muokattu 1 kertaa.
Lähettäjä: Soijuv Lähetetty: 10.4.2006 14:12
Runsaskuituinen ravinto alentaa tulehdusproteiineja. Tutkimuksen mukaan runsaskuituista ravintoa syövillä ihmisillä on selkeästi muita alhaisempi C-reaktiivisen proteiinin (CRP) pitoisuus elimistössä.
CRP muodostuu maksassa ja sen korkea pitoisuus on merkkinä tulehduksesta. Kohonneita CRP-pitoisuuksia tavataan mm. 2-tyypin diabeteksessa ja sydäntaudeissa. Sulamattoman kuidun nauttiminen laski CRP:tä 68 %, sulavat kuidut laskivat sitä 42 %. Tutkimuksen mukaan kuituja tulee saada päivittäin 20 - 35 g.
Breaking News on Food Processing & Packaging - Europe
Dietary fibre could reduce inflammation, CVD
07/04/2006- People who eat a diet high in fibre have significantly lower
levels of a protein that is associated with inflammation, diabetes and heart
disease, say scientists, giving yet more support for high-fibre diets.
C-reactive protein (CRP) is produced in the liver and is a known marker for
inflammation. Increased levels of CRP are a good predictor for the onset of
both type-2 diabetes and cardiovascular disease.
An estimated 19 million people are affected by diabetes in the EU 25,
projected to increase to 26 million by 2030. CVD causes almost 50 per cent
of deaths in Europe, and is reported to cost the EU economy an estimated
â?¬169 billion ($202 billion) per year.
The prospective observational study, Seasonal Variation of Blood Cholesterol
Levels Study (SEASONS), used 24-hour dietary recalls to measure usual intake
of carbohydrate, protein, fat and fibre. Over 500 participants with an
average age of 48, took part in the year-long study.
The likelihood of elevated CRP concentrations was 63 per cent lower in
participants in the highest quartile of total fibre intake than in
participants in the lowest quartile,â?
Runsaskuituinen ravinto alentaa tulehdusproteiineja. Tutkimuksen mukaan runsaskuituista ravintoa syövillä ihmisillä on selkeästi muita alhaisempi C-reaktiivisen proteiinin (CRP) pitoisuus elimistössä.
CRP muodostuu maksassa ja sen korkea pitoisuus on merkkinä tulehduksesta. Kohonneita CRP-pitoisuuksia tavataan mm. 2-tyypin diabeteksessa ja sydäntaudeissa. Sulamattoman kuidun nauttiminen laski CRP:tä 68 %, sulavat kuidut laskivat sitä 42 %. Tutkimuksen mukaan kuituja tulee saada päivittäin 20 - 35 g.
Breaking News on Food Processing & Packaging - Europe
Dietary fibre could reduce inflammation, CVD
07/04/2006- People who eat a diet high in fibre have significantly lower
levels of a protein that is associated with inflammation, diabetes and heart
disease, say scientists, giving yet more support for high-fibre diets.
C-reactive protein (CRP) is produced in the liver and is a known marker for
inflammation. Increased levels of CRP are a good predictor for the onset of
both type-2 diabetes and cardiovascular disease.
An estimated 19 million people are affected by diabetes in the EU 25,
projected to increase to 26 million by 2030. CVD causes almost 50 per cent
of deaths in Europe, and is reported to cost the EU economy an estimated
â?¬169 billion ($202 billion) per year.
The prospective observational study, Seasonal Variation of Blood Cholesterol
Levels Study (SEASONS), used 24-hour dietary recalls to measure usual intake
of carbohydrate, protein, fat and fibre. Over 500 participants with an
average age of 48, took part in the year-long study.
The likelihood of elevated CRP concentrations was 63 per cent lower in
participants in the highest quartile of total fibre intake than in
participants in the lowest quartile,â?
Viimeksi muokannut Bb, Su Huhti 18, 2010 13:45. Yhteensä muokattu 3 kertaa.
Lähettäjä: Soijuv Lähetetty: 20.4.2006 13:57
Tutkimuksen mukaan magnesium näyttää vähentävän riskiä sairastua metaboliseen oireyhtymään, 2-tyypin diabetekseen, alentaa triglyseridipitoisuutta ja lisää hyvän kolesterolin määrää.
Higher Magnesium Intake May Lower Risk for Metabolic Syndrome CME News Author: Laurie Barclay, MD CME Author: Désirée Lie, MD, MSEd Complete author affiliations and disclosures, and other CME information, are available at the end of this activity. Release Date: March 28, 2006; Valid for credit through March 28, 2007 Credits Available Physicians - up to 0.25 AMA PRA Category 1 continuing medical education credits for physicians ; Family Physicians - up to 0.25 AAFP Prescribed continuing medical education credits for physicians All other healthcare professionals completing continuing education credit for this activity will be issued a certificate of participation. Participants should claim only the number of hours actually spent in completing the educational activity. March 28, 2006 ? Magnesium intake in young adults is inversely proportional to the risk for metabolic syndrome, according to the results of a prospective study reported in the March 27 Rapid Access issue of Circulation.
"Studies suggest that magnesium intake may be inversely related to risk of hypertension and type 2 diabetes mellitus and that higher intake of magnesium may decrease blood triglycerides and increase high-density lipoprotein (HDL) cholesterol levels," write Ka He, MD, ScD, from the Northwestern University Feinberg School of Medicine in Chicago, Ill, and colleagues. "However, the longitudinal association of magnesium intake and incidence of metabolic syndrome has not been investigated.... Most of the current knowledge on the influence of magnesium on the risk of cardiovascular diseases or diabetes comes from studies of middle-aged and older adults or diabetes patients." The investigators prospectively examined the relationship between magnesium intake and incident metabolic syndrome in 4637 Americans, aged 18 to 30 years, who were free from metabolic syndrome and diabetes at baseline. Criteria for metabolic syndrome were those defined by The National Cholesterol Education Program/Adult Treatment Panel III (NCEP ATP III).
Interviewers administered quantitative food frequency questionnaire to evaluate diet, and the nutrient database developed by the Minnesota Nutrition Coordinating Center was used to derive magnesium intake. During 15 years of follow-up, there were 608 incident cases of metabolic syndrome. Magnesium intake was inversely associated with incidence of metabolic syndrome, after adjusting for major lifestyle and dietary variables and for baseline status of each component of the metabolic syndrome.
Compared with participants in the lowest quartile of magnesium intake, those in the highest quartile had a multivariable-adjusted hazard ratio (HR) of metabolic syndrome of 0.69 (95% confidence interval [CI], 0.52 - 0.91; P for trend < .01). Sex and race did not significantly affect these inverse associations. Magnesium intake was also inversely related to individual components of the metabolic syndrome and to fasting insulin levels.
"Our findings suggest that young adults with higher magnesium intake have lower risk of development of metabolic syndrome," the authors write. "Experimental data suggest that magnesium may directly regulate cellular glucose metabolism through its role as a cofactor for a number of relevant enzymes and may influence insulin secretion by interacting with cellular calcium homeostasis. In addition, epidemiological studies and clinical trials indicate that magnesium intake may improve insulin sensitivity."
Potential study limitations include concerns over the accuracy of the measurement for magnesium intake; inability to separate the observed beneficial effect of magnesium intake from that of other minerals such as calcium and potassium; and observational design with possible residual confounding.
"In conclusion, our results provide prospective evidence that magnesium intake is inversely associated with incident metabolic syndrome and its components in healthy young adults independent of their baseline body mass index," the authors conclude. "Our study also raises a further question: Will higher magnesium intake prevent people from developing metabolic syndrome, which leads to diabetes and coronary heart disease? Further studies, particularly well-designed randomized trials, are warranted."
This study was supported by N01-HC contracts. The authors have disclosed no relevant financial relationships. Circulation. Posted online March 27, 2006.
Tutkimuksen mukaan magnesium näyttää vähentävän riskiä sairastua metaboliseen oireyhtymään, 2-tyypin diabetekseen, alentaa triglyseridipitoisuutta ja lisää hyvän kolesterolin määrää.
Higher Magnesium Intake May Lower Risk for Metabolic Syndrome CME News Author: Laurie Barclay, MD CME Author: Désirée Lie, MD, MSEd Complete author affiliations and disclosures, and other CME information, are available at the end of this activity. Release Date: March 28, 2006; Valid for credit through March 28, 2007 Credits Available Physicians - up to 0.25 AMA PRA Category 1 continuing medical education credits for physicians ; Family Physicians - up to 0.25 AAFP Prescribed continuing medical education credits for physicians All other healthcare professionals completing continuing education credit for this activity will be issued a certificate of participation. Participants should claim only the number of hours actually spent in completing the educational activity. March 28, 2006 ? Magnesium intake in young adults is inversely proportional to the risk for metabolic syndrome, according to the results of a prospective study reported in the March 27 Rapid Access issue of Circulation.
"Studies suggest that magnesium intake may be inversely related to risk of hypertension and type 2 diabetes mellitus and that higher intake of magnesium may decrease blood triglycerides and increase high-density lipoprotein (HDL) cholesterol levels," write Ka He, MD, ScD, from the Northwestern University Feinberg School of Medicine in Chicago, Ill, and colleagues. "However, the longitudinal association of magnesium intake and incidence of metabolic syndrome has not been investigated.... Most of the current knowledge on the influence of magnesium on the risk of cardiovascular diseases or diabetes comes from studies of middle-aged and older adults or diabetes patients." The investigators prospectively examined the relationship between magnesium intake and incident metabolic syndrome in 4637 Americans, aged 18 to 30 years, who were free from metabolic syndrome and diabetes at baseline. Criteria for metabolic syndrome were those defined by The National Cholesterol Education Program/Adult Treatment Panel III (NCEP ATP III).
Interviewers administered quantitative food frequency questionnaire to evaluate diet, and the nutrient database developed by the Minnesota Nutrition Coordinating Center was used to derive magnesium intake. During 15 years of follow-up, there were 608 incident cases of metabolic syndrome. Magnesium intake was inversely associated with incidence of metabolic syndrome, after adjusting for major lifestyle and dietary variables and for baseline status of each component of the metabolic syndrome.
Compared with participants in the lowest quartile of magnesium intake, those in the highest quartile had a multivariable-adjusted hazard ratio (HR) of metabolic syndrome of 0.69 (95% confidence interval [CI], 0.52 - 0.91; P for trend < .01). Sex and race did not significantly affect these inverse associations. Magnesium intake was also inversely related to individual components of the metabolic syndrome and to fasting insulin levels.
"Our findings suggest that young adults with higher magnesium intake have lower risk of development of metabolic syndrome," the authors write. "Experimental data suggest that magnesium may directly regulate cellular glucose metabolism through its role as a cofactor for a number of relevant enzymes and may influence insulin secretion by interacting with cellular calcium homeostasis. In addition, epidemiological studies and clinical trials indicate that magnesium intake may improve insulin sensitivity."
Potential study limitations include concerns over the accuracy of the measurement for magnesium intake; inability to separate the observed beneficial effect of magnesium intake from that of other minerals such as calcium and potassium; and observational design with possible residual confounding.
"In conclusion, our results provide prospective evidence that magnesium intake is inversely associated with incident metabolic syndrome and its components in healthy young adults independent of their baseline body mass index," the authors conclude. "Our study also raises a further question: Will higher magnesium intake prevent people from developing metabolic syndrome, which leads to diabetes and coronary heart disease? Further studies, particularly well-designed randomized trials, are warranted."
This study was supported by N01-HC contracts. The authors have disclosed no relevant financial relationships. Circulation. Posted online March 27, 2006.
Viimeksi muokannut Bb, Su Huhti 18, 2010 13:44. Yhteensä muokattu 3 kertaa.
Lähettäjä: Soijuv Lähetetty: 15.5.2006 9:37
Tutkimuksen mukaan niukka hiilihydraattien/kalorien saanti laskee alzheimerin taudin riskiä - vähentää amyloidi-betan kertymistä aivoihin ja näin ollen taudin kehittymistä:
A ketogenic diet reduces amyloid beta 40 and 42 in a mouse model of Alzheimer's disease.
Van der Auwera I, Wera S, Van Leuven F, Henderson ST.
NV reMYND, Minderbroederstraat 12, 3000 Leuven, Belgium. ingrid.vanderauwera@remynd.be
BACKGROUND: Alzheimer's disease (AD) is a progressive neurodegenerative disorder that primarily strikes the elderly. Studies in both humans and animal models have linked the consumption of cholesterol and saturated fats with amyloid-beta (Abeta) deposition and development of AD. Yet, these studies did not examine high fat diets in combination with reduced carbohydrate intake. Here we tested the effect of a high saturated fat/low carbohydrate diet on a transgenic mouse model of AD. RESULTS: Starting at three months of age, two groups of female transgenic mice carrying the "London" APP mutation (APP/V717I) were fed either, a standard diet (SD) composed of high carbohydrate/low fat chow, or a ketogenic diet (KD) composed of very low carbohydrate/high saturated fat chow for 43 days. Animals fed the KD exhibited greatly elevated serum ketone body levels, as measured by beta-hydroxybutyrate (3.85 +/- 2.6 mM), compared to SD fed animals (0.29 +/- 0.06 mM). In addition, animals fed the KD lost body weight (SD 22.2 +/- 0.6 g vs. KD 17.5 +/- 1.4 g, p = 0.0067). In contrast to earlier studies, the brief KD feeding regime significantly reduced total brain Abeta levels by approximately 25%. Despite changes in ketone levels, body weight, and Abeta levels, the KD diet did not alter behavioral measures. CONCLUSION: Previous studies have suggested that diets rich in cholesterol and saturated fats increased the deposition of Abeta and the risk of developing AD. Here we demonstrate that a diet rich in saturated fats and low in carbohydrates can actually reduce levels of Abeta. Therefore, dietary strategies aimed at reducing Abeta levels should take into account interactions of dietary components and the metabolic outcomes, in particular, levels of carbohydrates, total calories, and presence of ketone bodies should be considered.
PMID: 16229744 [PubMed]
Tutkimuksen mukaan niukka hiilihydraattien/kalorien saanti laskee alzheimerin taudin riskiä - vähentää amyloidi-betan kertymistä aivoihin ja näin ollen taudin kehittymistä:
A ketogenic diet reduces amyloid beta 40 and 42 in a mouse model of Alzheimer's disease.
Van der Auwera I, Wera S, Van Leuven F, Henderson ST.
NV reMYND, Minderbroederstraat 12, 3000 Leuven, Belgium. ingrid.vanderauwera@remynd.be
BACKGROUND: Alzheimer's disease (AD) is a progressive neurodegenerative disorder that primarily strikes the elderly. Studies in both humans and animal models have linked the consumption of cholesterol and saturated fats with amyloid-beta (Abeta) deposition and development of AD. Yet, these studies did not examine high fat diets in combination with reduced carbohydrate intake. Here we tested the effect of a high saturated fat/low carbohydrate diet on a transgenic mouse model of AD. RESULTS: Starting at three months of age, two groups of female transgenic mice carrying the "London" APP mutation (APP/V717I) were fed either, a standard diet (SD) composed of high carbohydrate/low fat chow, or a ketogenic diet (KD) composed of very low carbohydrate/high saturated fat chow for 43 days. Animals fed the KD exhibited greatly elevated serum ketone body levels, as measured by beta-hydroxybutyrate (3.85 +/- 2.6 mM), compared to SD fed animals (0.29 +/- 0.06 mM). In addition, animals fed the KD lost body weight (SD 22.2 +/- 0.6 g vs. KD 17.5 +/- 1.4 g, p = 0.0067). In contrast to earlier studies, the brief KD feeding regime significantly reduced total brain Abeta levels by approximately 25%. Despite changes in ketone levels, body weight, and Abeta levels, the KD diet did not alter behavioral measures. CONCLUSION: Previous studies have suggested that diets rich in cholesterol and saturated fats increased the deposition of Abeta and the risk of developing AD. Here we demonstrate that a diet rich in saturated fats and low in carbohydrates can actually reduce levels of Abeta. Therefore, dietary strategies aimed at reducing Abeta levels should take into account interactions of dietary components and the metabolic outcomes, in particular, levels of carbohydrates, total calories, and presence of ketone bodies should be considered.
PMID: 16229744 [PubMed]