Omega-3 Fats May Help Macular Degeneration
Written by Marcia J. Egles, MD. Consuming more omega- 3 fatty acids could help prevent age-related macular degeneration.
Lutein Plus Vitamin A May Slow Vision Loss in Retinitis Pigmentosa
Written by Marcia J. Egles, MD. A clinical trial has reported a benefit of lutein supplementation to the established vitamin A treatment of retinitis pigmentosa.
Can Vitamin D Supplementation Prevent the Flu in Children?
Written by Jessica Patella, ND.
Reduction in Oxidation Damage to DNA
Written by Jessica Patella, ND. A study of 50 adults with metabolic syndrome showed that the group who consumed 30 g of nuts daily over a 12 week period had a significant reduction in DNA damage compared to the control group.
Zinc Found to Improve Mood in Women
Written by Greg Arnold, DC, CSCS. Study results suggest Zn supplementation may be effective in reducing anger and depression.
Conference Summarizes Health Benefits of Olive Oil
Written by Greg Arnold, DC, CSCS. This article summarizes the benefits of olive oil and the Mediterranean Diet.
Japanese Study Finds B-Vitamins Help Heart Health
Written by Greg Arnold, DC, CSCS. This 14-year followup of a Japanese study of 23,119 men and 35,611 women found that those men with the highest folic acid intake had a 50% decreased risk of heart failure, while those women with the highest folic acid intake had a 37% reduced risk of stroke, a 43% reduced risk of heart disease, and a 17% reduced risk of overall cardiovascular disease.
Selenium Helps Blood Sugar Health in Men
Written by Greg Arnold, DC, CSCS. Researchers found that men with the highest levels of selenium had a 52% reduced risk of diabetes, compared to those with the lowest selenium levels.
Omega-3 Plays Supportive Role in Heart Failure
Written by Greg Arnold, DC, CSCS. The researchers found that compared with women who did not eat fatty fish, those who ate less than 1 serving of fatty fish per week had a 14% decreased risk for heart failure, those who ate 1 serving/week had a 20% reduced risk and those who ate 2 servings/week had a 30% reduced risk).
