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Garlic is a simple and powerful health solution for a number of illnesses and as health benefits that cover a range of ailments because of the several unique compounds it contains, especially the allicin.

The dynamic 4-day International Spice Conference will discuss about the challenges faced by the industry and its solutions for decoding the spices in the 21st century.

Blueberry Punch is an Australian product but is available for sale on the internet at £16 a bottle.\n\nIt also includes a host of other natural ingredients thought to boost health, including green tea, olive leaves, the herb tarragon and the spices turmeric and ginger.\n\nIt is thought the ingredients act together to cut inflammation and block a cancer gene.\n\nDr Jas Singh, who conducted the research on mice at Sydney University, said: "We have undertaken efficacy studies on individual components of Blueberry Punch in the same laboratory setting and found these effective in suppressing cell growth in culture.\n\n"We reasoned that synergistic or additive effects are likely to be achieved when they are combined."\n\nThe researchers looked at the effect of Blueberry Punch on both cancer cell cultures in the laboratory and genetically engineered mice with human prostate tumours. After only two weeks of having the syrupy solution added to their drinking water, their tumours had shrunk by

Vitamin D and type 2 diabetes: are we ready for a prevention trial? Scragg R. Diabetes. 2008 Oct;57(10):2565-6. PMID: 18820212 doi: 10.2337/db08-0879 Despite evidence from the current article (3) and the Finnish study (17), doubts still remain about whether low vitamin status is a cause of type 2 diabetes. Further cohort studies are required, assessing baseline vitamin D status using blood 25(OH)D to be sure that the Ely and Finnish studies are not false-positive results. Glucose clamp studies are also required because we are still not sure of the mechanism influenced by vitamin D-whether it is insulin resistance, secretion, or both. But most importantly, given that nearly three decades have passed since the first studies linking vitamin D with insulin metabolism (6,7), well-designed clinical trials of the effect of vitamin D supplementation on glycemia status and diabetes risk are urgently required to settle this question. And they need to prevent past mistakes. In particular, the vitamin D dose given in such trials needs to be high enough-above 2,000 IU per day (19)-to raise blood 25(OH)D levels above 80 nmol/l because diabetes risk is lowest at this level (9,20). If well-designed trials are carried out and confirm a protective effect from vitamin D, it could be used by the general population as a simple and cheap solution to help prevent the diabetes epidemic.

Stevia comes from an herb in the chrysanthemum family called Stevia rebaudiana. It is native to Paraguay, also grows in Brazil and Argentina, and is cultivated in China. The leaves have been used for centuries by native peoples to make sweet teas, or to sweeten other foods, with no evidence of harm. It is available in the United States, and the European Union as a dietary supplement and is sold here in whole-leaf form or as stevioside, the extracted sweet principle, sold as a granular white powder. The powder has very few calories but is so sweet that to use it, you must dissolve it in water, then dispense the solution by drops. A teaspoon of the liquid is equivalent in sweetness of a whole cup of sugar. Stevia is safe for diabetics and is widely used as a nonnutritive sweetener around the world.

Thromboxane A2 (TXA2) is a thromboxane. It is generated from prostaglandin H2 by thromboxane-A synthase. It is also a major component of blood clots. Aspirin irreversibly inhibits platelet cyclooxygenase 1 preventing the formation of prostaglandin H2, and therefore thromboxane A2. TXA2 is very unstable in aqueous solution, since it is hydrolyzed within about 30 seconds to the biologically inactive thromboxane B2. Due to its very short half life, TXA2 primarily functions as an autocrine or paracrine mediator in the nearby tissues surrounding its site of production.

Chlorella, Chlorella pyrenoidosa and other Chlorella spp. [Phylum: Cyanophyta], is a nutrient-dense unicellular fresh water green alga rich in proteins (60%), vitamins, and minerals that is used as a source of food and beneficial phytochemicals. Chlorella has been on the earth since the Precambrian period: over 2.5 billion years. The cells of Chlorella were first identified under a microscope in the 1890s but it wasn't until the 1950s that the Carnegie Institute concluded that chlorella could be grown commercially as a solution to help world hunger. In the 1960s, Japanese scientists turned their attention to chlorella as a promoter of good health. Research has shown that Chlorella has strong detoxification, immunostimulant and wound healing properties and prevents damage to the body from toxic chemicals.