Higher Consumption of Dietary Polyunsaturated Fats and Vitamin E may Reduce ALS Risk
Written by Susan Sweeny Johnson, PhD, Biochem.
Supplementation with Vitamin A or Polyphenol-Rich Grape Concentrate May Slow Progression of Type I Diabetes Mellitus
Written by Susan Sweeny Johnson, PhD, Biochem. Experimenters used a pre-diabetic mouse model to see if the onset of diabetes could be delayed by ingesting large doses of Vitamin A (250 IU/gm of food per day) or polyphenol-rich whole grape powder (1% of the food by weight).
EGCG Appears to Slow Neurological Degeneration in Huntington’s Disease
Written by Susan Sweeny Johnson, PhD, Biochem. Flavonoids in green tea slowed the development of a marker for Huntington’s disease.
Experts Reassess Upper Limit of Vitamin D Intake
Written by Susan Sweeny Johnson, PhD, Biochem.
Eating Whole Grains While Restricting Calories Reduces Cardiovascular Disease Risk Factors
Written by Susan Sweeny Johnson, PhD, Biochem. Of the 25 obese adults with metabolic syndrome but no diabetes, those in the whole grain group significantly reduced their C-reactive protein by 38% and lost more abdominal fat then those in the refined grain group.
Folic Acid Supplements Help to Lessen Hearing Loss
Written by Marcia J. Egles, MD. 3 year supplementation with folic acid slowed the progression of age-related hearing loss in older adults.
Fish Oil and Moderate Exercise Reduces Heart Disease Risk and Body Fat in Overweight Adults
Written by Susan Sweeny Johnson, PhD, Biochem. Combining moderate exercise and taking 6 gm per day of fish oil appears to significantly improve cardiac health and lower percent body fat in overweight adults.
Berry Extracts Slow Cancer Cell Growth in Laboratory Tests
Written by Susan Sweeny Johnson, PhD, Biochem. Berries contain high concentrations of various components that increased the death of cancer cells three-fold in a cell study.
Study Examines Fatty Fish Consumption and Kidney Cancer Incidence
Written by Susan Sweeny Johnson, PhD, Biochem. Of 36,664 non-cancerous women, those who ate one meal of fatty fish per week over a period of 17 years, showed a significant decrease of 44% – 74% in Renal Cell Carcinoma.
