Contents contributed and discussions participated by Matti Narkia - Health Now

WHFoods: How to prepare broccoli to retain its nutritional value. - 0 views

Matti Narkia on 27 Mar 09

Did you know that cutting the florets into smaller pieces and the stems into thin slices and letting them sit for 5 to 6 minutes before cooking will enhance their cancer protective properties? Cutting broccoli into smaller pieces breaks the cells and activates an enzyme called myrosinase. The myrosinase converts some of the sulfur-containing chemicals found in broccoli (call glucosinolates) into other sulfur containing chemicals (called isothiocyanates) which research has shown to contain cancer preventive properties not found in the glucosinolates . Studies have actually pinpointed specific mechanisms, like changes in cellular genetic processes, which are involved in increasing cancer protection.

<div class="cArrow"> </div><div class="cContentInner">Did you know that cutting the florets into smaller pieces and the stems into thin slices and letting them sit for 5 to 6 minutes before cooking will enhance their cancer protective properties? Cutting broccoli into smaller pieces breaks the cells and activates an enzyme called myrosinase. The myrosinase converts some of the sulfur-containing chemicals found in broccoli (call glucosinolates) into other sulfur containing chemicals (called isothiocyanates) which research has shown to contain cancer preventive properties not found in the glucosinolates . Studies have actually pinpointed specific mechanisms, like changes in cellular genetic processes, which are involved in increasing cancer protection.</div>

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Red meat and chicken consumption and its association with age-related macular degenerat... - 0 views

Matti Narkia on 27 Mar 09

Red meat and chicken consumption and its association with age-related macular degeneration. Chong EW, Simpson JA, Robman LD, Hodge AM, Aung KZ, English DR, Giles GG, Guymer RH. Am J Epidemiol. 2009 Apr 1;169(7):867-76. Epub 2009 Feb 20. PMID: 19234096 doi:10.1093/aje/kwn393

<div class="cArrow"> </div><div class="cContentInner">Red meat and chicken consumption and its association with age-related macular degeneration. Chong EW, Simpson JA, Robman LD, Hodge AM, Aung KZ, English DR, Giles GG, Guymer RH. Am J Epidemiol. 2009 Apr 1;169(7):867-76. Epub 2009 Feb 20. PMID: 19234096 doi:10.1093/aje/kwn393 </div>

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Diet High in Red Meat Tied to Early Age-Related Macular Degeneration - 0 views

www.medscape.com/...590214

2009 March medscape news red meat red_meat early age-related_macular_degeneration AMD eyes retina macula degeneration age-related vision nutrition diet

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Matti Narkia on 27 Mar 09

March 27, 2009 - Red meat consumption is positively associated with early age-related macular degeneration (AMD); high intake of chicken, on the other hand, is inversely associated with late AMD, according to findings from a prospective Australian study.

<div class="cArrow"> </div><div class="cContentInner">March 27, 2009 - Red meat consumption is positively associated with early age-related macular degeneration (AMD); high intake of chicken, on the other hand, is inversely associated with late AMD, according to findings from a prospective Australian study.</div>

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Taurine as the nutritional factor for the longevity of the Japanese revealed by a world... - 0 views

Matti Narkia on 27 Mar 09

Taurine as the nutritional factor for the longevity of the Japanese revealed by a world-wide epidemiological survey. Yamori Y, Liu L, Mori M, Sagara M, Murakami S, Nara Y, Mizushima S. Adv Exp Med Biol. 2009;643:13-25. PMID: 19239132

<div class="cArrow"> </div><div class="cContentInner">Taurine as the nutritional factor for the longevity of the Japanese revealed by a world-wide epidemiological survey. Yamori Y, Liu L, Mori M, Sagara M, Murakami S, Nara Y, Mizushima S. Adv Exp Med Biol. 2009;643:13-25. PMID: 19239132 </div>

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Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound Sulforaphane - 0 views

www.naturalnews.com/025893.html

2009 March naturalnews news broccoli cooking heating cancer anti-cancer compound sulforaphane retention raw nutrition

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Matti Narkia on 27 Mar 09

(NaturalNews) Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry. "Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli," the researchers wrote.

<div class="cArrow"> </div><div class="cContentInner">(NaturalNews) Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry. "Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli," the researchers wrote.</div>

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Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked vers... - 0 views

Matti Narkia on 27 Mar 09

Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli Martijn Vermeulen*, Ineke W. A. A. Klpping-Ketelaars†, Robin van den Berg‡ and Wouter H. J. Vaes J. Agric. Food Chem., 2008, 56 (22), pp 10505-10509 Publication Date (Web): October 24, 2008 (Article) DOI: 10.1021/jf801989e

<div class="cArrow"> </div><div class="cContentInner">Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli Martijn Vermeulen*, Ineke W. A. A. Klpping-Ketelaars†, Robin van den Berg‡ and Wouter H. J. Vaes J. Agric. Food Chem., 2008, 56 (22), pp 10505-10509 Publication Date (Web): October 24, 2008 (Article) DOI: 10.1021/jf801989e </div>

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The influence of processing and preservation on the retention of health-promoting compo... - 0 views

Matti Narkia on 27 Mar 09

The influence of processing and preservation on the retention of health-promoting compounds in broccoli. Galgano F, Favati F, Caruso M, Pietrafesa A, Natella S. J Food Sci. 2007 Mar;72(2):S130-5. PMID: 17995854 DOI: 10.1111/j.1750-3841.2006.00258.x

<div class="cArrow"> </div><div class="cContentInner">The influence of processing and preservation on the retention of health-promoting compounds in broccoli. Galgano F, Favati F, Caruso M, Pietrafesa A, Natella S. J Food Sci. 2007 Mar;72(2):S130-5. PMID: 17995854 DOI: 10.1111/j.1750-3841.2006.00258.x</div>

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Maximizing the Anti-Cancer Power of Broccoli - 0 views

Matti Narkia on 27 Mar 09

University of Illinois researcher Elizabeth Jeffery has learned how to maximize the cancer-fighting power of broccoli. It involves heating broccoli just enough to eliminate a sulfur-grabbing protein, but not enough to stop the plant from releasing an important cancer-fighting compound called sulforaphane. The discovery of this sulfur-grabbing protein in the Jeffery lab makes it possible to maximize the amount of the anticarcinogen sulforaphane in broccoli.

<div class="cArrow"> </div><div class="cContentInner">University of Illinois researcher Elizabeth Jeffery has learned how to maximize the cancer-fighting power of broccoli. It involves heating broccoli just enough to eliminate a sulfur-grabbing protein, but not enough to stop the plant from releasing an important cancer-fighting compound called sulforaphane. The discovery of this sulfur-grabbing protein in the Jeffery lab makes it possible to maximize the amount of the anticarcinogen sulforaphane in broccoli.</div>

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Boswellic acid - Wikipedia, the free encyclopedia - 0 views

Matti Narkia on 27 Mar 09

Boswellic acids are a series of pentacyclic triterpene molecules which are produced by plants in the genus Boswellia. Like many other terpenes, boswellic acids appear in the resin of the plant which exudes them; it is estimated that they make up 30% of the resin of Boswellia serrata

<div class="cArrow"> </div><div class="cContentInner">Boswellic acids are a series of pentacyclic triterpene molecules which are produced by plants in the genus Boswellia. Like many other terpenes, boswellic acids appear in the resin of the plant which exudes them; it is estimated that they make up 30% of the resin of Boswellia serrata</div>

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Inhibition of platelet phospholipase A2 activity by catuaba extract suggests antiinflam... - 0 views

Matti Narkia on 27 Mar 09

Inhibition of platelet phospholipase A2 activity by catuaba extract suggests antiinflammatory properties. Barbosa NR, Fischmann L, Talib LL, Gattaz WF. Phytother Res. 2004 Nov;18(11):942-4. PMID: 15597313 DOI: 10.1002/ptr.1579

<div class="cArrow"> </div><div class="cContentInner">Inhibition of platelet phospholipase A2 activity by catuaba extract suggests antiinflammatory properties. Barbosa NR, Fischmann L, Talib LL, Gattaz WF. Phytother Res. 2004 Nov;18(11):942-4. PMID: 15597313 DOI: 10.1002/ptr.1579</div>

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Vitamin D supplementation during Antarctic winter. - Am J Clin Nutr. 2009 Ap - 0 views

shared by Matti Narkia on 26 Mar 09 - Cached

Matti Narkia on 26 Mar 09

Vitamin D supplementation during Antarctic winter. Smith SM, Gardner KK, Locke J, Zwart SR. Am J Clin Nutr. 2009 Apr;89(4):1092-8. Epub 2009 Feb 18. PMID: 19225122 doi:10.3945/ajcn.2008.27189

<div class="cArrow"> </div><div class="cContentInner">Vitamin D supplementation during Antarctic winter. Smith SM, Gardner KK, Locke J, Zwart SR. Am J Clin Nutr. 2009 Apr;89(4):1092-8. Epub 2009 Feb 18. PMID: 19225122 doi:10.3945/ajcn.2008.27189</div>

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Long-term effects of giving nursing home residents bread fortified with 125 microg (500... - 0 views

Matti Narkia on 26 Mar 09

Long-term effects of giving nursing home residents bread fortified with 125 microg (5000 IU) vitamin D(3) per daily serving. Mocanu V, Stitt PA, Costan AR, Voroniuc O, Zbranca E, Luca V, Vieth R. Am J Clin Nutr. 2009 Apr;89(4):1132-7. Epub 2009 Feb 25. PMID: 19244376 doi:10.3945/ajcn.2008.26890

<div class="cArrow"> </div><div class="cContentInner">Long-term effects of giving nursing home residents bread fortified with 125 microg (5000 IU) vitamin D(3) per daily serving. Mocanu V, Stitt PA, Costan AR, Voroniuc O, Zbranca E, Luca V, Vieth R. Am J Clin Nutr. 2009 Apr;89(4):1132-7. Epub 2009 Feb 25. PMID: 19244376 doi:10.3945/ajcn.2008.26890</div>

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Frankincense oil derived from Boswellia carteri induces tumor cell specific cytotoxicit... - 0 views

Matti Narkia on 26 Mar 09

Frankincense oil derived from Boswellia carteri induces tumor cell specific cytotoxicity. Frank MB, Yang Q, Osban J, Azzarello JT, Saban MR, Saban R, Ashley RA, Welter JC, Fung KM, Lin HK. BMC Complement Altern Med. 2009 Mar 18;9(1):6. [Epub ahead of print] PMID: 19296830 doi:10.1186/1472-6882-9-6

<div class="cArrow"> </div><div class="cContentInner">Frankincense oil derived from Boswellia carteri induces tumor cell specific cytotoxicity. Frank MB, Yang Q, Osban J, Azzarello JT, Saban MR, Saban R, Ashley RA, Welter JC, Fung KM, Lin HK. BMC Complement Altern Med. 2009 Mar 18;9(1):6. [Epub ahead of print] PMID: 19296830 doi:10.1186/1472-6882-9-6</div>

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Sham vs. Wham: The Health Insider: Frankincense Oil Shown as Possible Bladder Cancer Tr... - 0 views

Matti Narkia on 26 Mar 09

Over many centuries, Frankincense oil has been found to have medicinal benefits. Now, an enriched extract of the Somalian Frankincense herb (Boswellia carteri) has been shown to kill off bladder cancer cells growing in culure. Research presented in the journal BMC Complementary and Alternative Medicine demonstrates that this herb has the potential to become an alternative therapy for bladder cancer.

<div class="cArrow"> </div><div class="cContentInner">Over many centuries, Frankincense oil has been found to have medicinal benefits. Now, an enriched extract of the Somalian Frankincense herb (Boswellia carteri) has been shown to kill off bladder cancer cells growing in culure. Research presented in the journal BMC Complementary and Alternative Medicine demonstrates that this herb has the potential to become an alternative therapy for bladder cancer.</div>

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Development Of Liver Cancer Prevented By Long-Term L-Carnitine Supplementation - 0 views

Matti Narkia on 26 Mar 09

Authors of the study reported that carnitine deficiency is a risk factor and should be viewed as a mechanism in hepatic carcinogenesis, and that long-term L-carnitine supplementation prevents the development of liver cancer. Therefore, carnitine supplementation alone or in combination with other natural chemopreventive compounds could be used to prevent, slow or reverse the occurrence of liver cance

<div class="cArrow"> </div><div class="cContentInner">Authors of the study reported that carnitine deficiency is a risk factor and should be viewed as a mechanism in hepatic carcinogenesis, and that long-term L-carnitine supplementation prevents the development of liver cancer. Therefore, carnitine supplementation alone or in combination with other natural chemopreventive compounds could be used to prevent, slow or reverse the occurrence of liver cance</div>

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Fatty acid facts, part III: Cardiovascular disease, or, a fish diet is noy fishy. - [Dr... - 0 views

Matti Narkia on 25 Mar 09

Fatty acid facts, part III: Cardiovascular disease, or, a fish diet is noy fishy. Pauwels EK, Kostkiewicz M. Drug News Perspect. 2008 Dec;21(10):552-61. PMID: 19221636

<div class="cArrow"> </div><div class="cContentInner">Fatty acid facts, part III: Cardiovascular disease, or, a fish diet is noy fishy. Pauwels EK, Kostkiewicz M. Drug News Perspect. 2008 Dec;21(10):552-61. PMID: 19221636</div>

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Reductions In Cancer And Overall Mortality Persist 10 Years After Vitamin And Mineral S... - 0 views

Matti Narkia on 25 Mar 09

ScienceDaily (Mar. 24, 2009) - Individuals who took a dietary supplement called "factor D", which included selenium, vitamin E, and beta-carotene, continued to have lower gastric cancer and overall mortality 10 years after supplementation ceased compared with individuals who did not take the supplements, according to long-term follow-up data from the randomized, double-blind General Population Nutrition Intervention Trial in Linxian, China.

<div class="cArrow"> </div><div class="cContentInner">ScienceDaily (Mar. 24, 2009) - Individuals who took a dietary supplement called "factor D", which included selenium, vitamin E, and beta-carotene, continued to have lower gastric cancer and overall mortality 10 years after supplementation ceased compared with individuals who did not take the supplements, according to long-term follow-up data from the randomized, double-blind General Population Nutrition Intervention Trial in Linxian, China.</div>

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Frankincense Provides Relief To Arthritis Sufferers - 0 views

Matti Narkia on 25 Mar 09

ScienceDaily (July 31, 2008) - An enriched extract of the 'Indian Frankincense' herb Boswellia serrata has been proven to reduce the symptoms of osteoarthritis. Research published today in BioMed Central's open access journal Arthritis Research & Therapy has shown that patients taking the herbal remedy showed significant improvement in as little as seven days.

<div class="cArrow"> </div><div class="cContentInner">ScienceDaily (July 31, 2008) - An enriched extract of the 'Indian Frankincense' herb Boswellia serrata has been proven to reduce the symptoms of osteoarthritis. Research published today in BioMed Central's open access journal Arthritis Research & Therapy has shown that patients taking the herbal remedy showed significant improvement in as little as seven days.</div>

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Eating Red Meat May Boost Death Risk - WebMD - 0 views

Matti Narkia on 23 Mar 09

March 23, 2009 -- Men and women who eat higher amounts of red meat and processed meat have a higher risk of dying from cancer, heart disease, and other causes compared to those who eat less, according to a new study. Those in the study who ate the most red meat took in about 4.5 ounces a day -- the equivalent of a small steak.

<div class="cArrow"> </div><div class="cContentInner">March 23, 2009 -- Men and women who eat higher amounts of red meat and processed meat have a higher risk of dying from cancer, heart disease, and other causes compared to those who eat less, according to a new study. Those in the study who ate the most red meat took in about 4.5 ounces a day -- the equivalent of a small steak.</div>

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Americans need more Vitamin D: researchers - Reuters - 0 views

www.reuters.com/...idUSTRE52M6M120090323

2009 March reuters news vitamin D vitamin_D insufficiency deficiency prevalence USA Americans nutrition

shared by Matti Narkia on 23 Mar 09 - Cached

Matti Narkia on 23 Mar 09

CHICAGO (Reuters) - The "sunshine vitamin," vitamin D, is increasingly seen as vital to health, yet more Americans are not getting enough, U.S. researchers said on Monday. Analyzing data from government health surveys, researchers from the University of Colorado Denver School of Medicine found three out of four Americans had "insufficient" levels of vitamin D, up from about one out two 20 years ago-

<div class="cArrow"> </div><div class="cContentInner">CHICAGO (Reuters) - The "sunshine vitamin," vitamin D, is increasingly seen as vital to health, yet more Americans are not getting enough, U.S. researchers said on Monday. Analyzing data from government health surveys, researchers from the University of Colorado Denver School of Medicine found three out of four Americans had "insufficient" levels of vitamin D, up from about one out two 20 years ago-</div>

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