Phytochemicals In Plant-based Foods Could Help Battle Obesity, Disease

The cheeseburger and French fries might look tempting, but eating a serving of broccoli or leafy greens first could help people battle metabolic processes that lead to obesity and heart disease, a new University of Florida study shows.Eating more plant-based foods, which are rich in substances called phytochemicals, seems to prevent oxidative stress in the body, a process associated with obesity and the onset of disease, according to findings published online in advance of the print edition of the Journal of Human Nutrition and Dietetics.

To get enough of these protective phytochemicals, researchers suggest eating plant-based foods such as leafy greens, fruits, vegetables, nuts and legumes at the start of a meal. Using what is known as a phytochemical index, which compares the number of calories consumed from plant-based foods compared with the overall number of daily calories, could also help people make sure they remember to get enough phytochemicals during their regular meals and snacks, said Heather K. Vincent, Ph.D., the lead author of the paper.

"We need to find a way to encourage people to pull back on fat and eat more foods rich in micronutrients and trace minerals from fruits, vegetables, whole grains and soy," said Vincent, an assistant professor in the UF Orthopaedics and Sports Medicine Institute. "Fill your plate with colorful, low-calorie, varied-texture foods derived from plants first. By slowly eating phytochemical-rich foods such as salads with olive oil or fresh-cut fruits before the actual meal, you will likely reduce the overall portion size, fat content and energy intake. In this way, you're ensuring that you get the variety of protective, disease-fighting phytochemicals you need and controlling caloric intake."

The researchers studied a group of 54 young adults, analyzing their dietary patterns over a three-day period, repeating the same measurement eight weeks later. The participants were broken into two groups: normal weight and overweight-obese.

Although the adults in the two groups consumed about the same amount of calories, overweight-obese adults consumed fewer plant-based foods and subsequently fewer protective trace minerals and phytochemicals and more saturated fats. They also had higher levels of oxidative stress and inflammation than their normal-weight peers, Vincent said. These processes are related to the onset of obesity, heart disease, diabetes and joint disease, she added.

"Diets low in plant-based foods affect health over the course of a long period of time," Vincent said. "This is related to annual weight gain, low levels of inflammation and oxidative stress. Those are the onset processes of disease that debilitate people later in life."

Oxidative stress occurs when the body produces too many damaging free radicals and lacks enough antioxidants or phytochemicals to counteract them. Because of excess fat tissue and certain enzymes that are more active in overweight people, being obese can actually trigger the production of more free radicals, too.

Because many phytochemicals have antioxidant properties, they can help combat free radicals, Vincent said. Phytochemicals include substances such as allin from garlic, lycopene from tomatoes, isoflavones from soy, beta carotene from orange squashes and anythocyanins from red wine, among others.

"People who are obese need more fruits, vegetables, legumes and wholesome unrefined grains," she said. "In comparison to a normal-weight person, an obese person is always going to be behind the eight ball because there are so many adverse metabolic processes going on."

Instead of making drastic changes, people could substitute one or two choices a day with phytochemical-rich foods to make a difference in their diets, Vincent said. For example, substituting a cup of steeped plain tea instead of coffee or reaching for an orange instead of a granola bar could increase a person's phytochemical intake for the day without even changing the feeling of fullness. Over time, replacing more pre-packaged snacks with fresh produce or low-sugar grains could become a habit that fights obesity and disease, Vincent said.

"We always want to encourage people to go back to the whole sources of food, the nonprocessed foods if we can help it," Vincent said. "That would be the bottom line for anyone, regardless of age and body size, keep going back to the purer plant-based foods. Remember to eat the good quality food first."

Currently, there are no recommendations for how much of these plant compounds people should be getting each day, says Susanne Talcott, Ph.D., an assistant professor of food science and nutrition at Texas A&M University. Using the phytochemical index could be a good way to come up with these recommendations, she said.

Like Vincent, Talcott also cautions people to try and stick to the whole sources of foods and be wary of processed foods that promise benefits from added plant compounds.

"Consumers should stick with what we have known for decades and eat fresh or frozen fruits and vegetables," she said. "Stick with those kinds of foods rather than reaching out for a tropical wonder pill or juice."

Phthalates Hard To Avoid In Food

Phthalates – the softening agents in synthetic materials – were a hot topic during the last decade and have been linked to deformities in the male genitals, diabetes, premature births and excess weight. Now, a study from ETH Zurich has revealed that they are extremely difficult to avoid, even if you eat healthily.Synthetic materials are omnipresent in our everyday lives. To make them soft, flexible, durable and nicer, PVC or synthetically produced rubber is mixed with an organic compound made up of phthalate ester and alcohol (otherwise known as phthalates), for example. The synthetics industry uses about five million tons of these softeners annually; they are present in conventional flooring, cables and packaging materials, but also medical products and cosmetics.

Easy pickings

Because they are everywhere, they can easily enter the food chain and the human organism via food and drink. When and where this happens, however, is difficult to ascertain and has barely been researched. “After all,” says Michael Siegrist, a professor at the Institute of Environmental Decisions at ETH Zurich, “often you don’t know where in the food chain the phthalates get into the food – whether they come from the bucket used to harvest olives, the conveyor belt, or elsewhere in the production chain”.

Consequently, Siegrist supervised a study at the Institute of Environmental Decisions in conjunction with the Institute of Chemistry and Bioengineering at ETH Zurich which showed that sensible eating cannot really prevent the intake of phthalates. As a matter of fact, consumers who eat naturally and healthily and try to keep the chemical additives in their food to a minimum might even be ingesting more phthalates on a daily basis than those who do not worry about their diet at all.

On the one hand, the study was aimed at assessing consumers’ eating habits to show the extent to which they are exposed to phthalates. On the other hand, however, the scientists examined the relationship between the consumers’ exposure and their interest in a natural and healthy diet, as well as their risk perception of chemicals in food, such as pesticides or phthalates, such as with pesticides or phthalates. For the first time, the scientists thus established a link between consumer perception and physical reality as regards the intake of food containing phthalates.

In their study, the research team polled about 1200 people in German-speaking Switzerland about their eating habits. The respondents were asked to provide information on their diet. The evaluation of the survey yielded four characteristic groups: people who eat health-consciously and also rely on vitamin supplements compared to those who eat healthily and naturally, people who do not worry about their food and react passively, and people who consume an especially high amount of fatty and sugary food and ready-to-eat meals.

Junk food no worse than healthy products

To quantify the phthalate amounts ingested by the test people in their food, the researchers used existing data for food where the phthalate exposure had already been examined. It became clear that the people who have a healthy and natural diet ingest most of some phthalates, whereas those who behave more passively in their eating habits are the least exposed to the pollutants. All in all, the results of the two nutritionally aware groups and the “fatty, sugary and ready-to-eat meals” group were similar. However, it seems reassuring that the various tolerance levels issued by the European Food Safety Agency for different softening agents did not even come close to being reached in the study, let alone exceeded. Nevertheless, the researchers admit that the result should be taken with a pinch of salt as not all foods could be taken into account.

All the same, the result seems ironic and the researchers are also at a loss to explain why. Maria Dickson-Spillmann, Siegrist’s doctoral student and first author of the study, stresses that the matter still needs a lot of research. She says, “Our results show that even consumers who make a point of having a healthy and natural diet cannot escape chemical pollutants like phthalates. The findings underline the importance of food controls by cantonal laboratories”. Nonetheless, it would be wrong to advise consumers against fresh fruit and vegetables, for example, as this may cause other health risks.

In recent years, various studies have suggested that phthalates act like hormones in humans: above all, deformities in the genital area in male offspring became apparent. However, additional but still debatable links to sterility and diabetes in men, premature births in pregnant women and premature breast development in girls were also established. Consequently, teething rings for babies without phthalates are now being promoted, for instance, and the food industry is using rubber gloves and packaging materials that hardly emit any phthalates, or do not contain any at all. That said, due to their omnipresence, it is highly unlikely that they can be eliminated from the food chain altogether.

Breast Milk Should Be Drunk At The Same Time Of Day That It Is Expressed

The levels of the components in breast milk change every 24 hours in response to the needs of the baby. A new study published in the journal Nutritional Neuroscience shows, for example, how this milk could help newborn babies to sleep.
Breast milk contains various ingredients, such as nucleotides, which perform a very important role in regulating babies' sleep. The new study confirms that the composition of breast milk changes quite markedly throughout the day.

The scientists looked for three nucleotides in breast milk (adenosine, guanosine and uridine), which excite or relax the central nervous system, promoting restfulness and sleep, and observed how these varied throughout a 24-hour period.

The milk, collected from 30 women living in Extremadura, was expressed over a 24-hour period, with six to eight daily samples. The highest nucleotide concentrations were found in the night-time samples (8pm to 8am).

"This made us realise that milk induces sleep in babies", Cristina L. Sánchez, lead author of the article and a researcher at the Chrononutrition Laboratory at the University of Extremadura, tells SINC.

"You wouldn't give anyone a coffee at night, and the same is true of milk – it has day-specific ingredients that stimulate activity in the infant, and other night-time components that help the baby to rest", explains Sánchez.

In order to ensure correct nutrition, the baby should be given milk at the same time of day that it was expressed from the mother's breast. "It is a mistake for the mother to express the milk at a certain time and then store it and feed it to the baby at a different time", points out the researcher. .

The benefits of breast milk

The World Health Organisation (WHO) says breast milk is the best food for the newborn, and should not be substituted, since it meets all the child's physiological requirements during the first six months of life. It not only protects the baby against many illnesses such as colds, diarrhoea and sudden infant death syndrome, but can also help prevent future diseases such as asthma, allergies and obesity, and promotes intellectual development.

The benefits of breastfeeding also extend to the mother. Women who breastfeed lose the weight gained during pregnancy more quickly, and it also helps prevent against anaemia, high blood pressure and postnatal depression. Osteoporosis and breast cancer are also less common among women who breastfeed their children.

How To Boost Value Of Alzheimer's-fighting Compounds

The polyphenols found in red wine are thought to help prevent Alzheimer's disease, and new research from Purdue University and Mount Sinai School of Medicine has shown that some of those compounds in fact reach the brain.Mario Ferruzzi, a Purdue associate professor of food science; Connie Weaver, Purdue's head of foods and nutrition; and Elsa Janle, a Purdue associate professor of foods and nutrition, found that the amount of polyphenols from grapeseed extract that can reach a rat's brain is as much as 200 percent higher on the 10th consecutive day of feeding as compared to the first. Many previous experiments, in which absorption was measured after single or sporadic doses, often found very little, if any, of the bioactive polyphenols reaching brain tissues. However, more chronic exposure appears to improve absorption.

"This shows that reasonable and chronic consumption of these products may be the way to go, rather than single, high doses, similar to drugs," said Ferruzzi, who collaborated on the research with Mount Sinai's Dr. Giulio Pasinetti. "It's like eating an apple a day, not a case of apples over two days every month."

A paper detailing the findings was published in the early online version of the September issue of the Journal of Alzheimer's Disease.

Polyphenols, compounds found in the skins and seeds of grapes, are thought to prevent the formation of beta-amyloid protein, which creates the plaque in the brain that causes Alzheimer's disease. Alzheimer's is a progressive brain disease that destroys memory and cognitive skills and affects as many as 4.5 million Americans, according to the National Institute on Aging.

Pasinetti, the Aidekman Family Professor in Neurology and director of the Center of Excellence for Novel Approaches to Neurotherapeutics, said discovering how polyphenols are absorbed and distributed to the brain can impact researchers' understanding of the amount of grape products or red wine a person would need to consume to most effectively combat Alzheimer's disease.

"The most important thing is that when we follow the repetitive administration of this compound, we were able to observe the transfer of the compound to the brain," Pasinetti said. "This may help us figure out the proper concentration necessary to get these chemicals to the brain."

Ferruzzi said the study dealt with polyphenols, but also could be important for determining proper doses of other compounds or drugs for patients. Testing of a pharmaceutical, for example, could show that the drug is too potent when given repetitively; whereas that might not be apparent if the drug is administered on non-consecutive days or weeks.

"It could become important in terms of side effects," Ferruzzi said. "You could be overdosing because the body is adapting and absorbing or metabolizing these compounds differently over time."

Pasinetti is the principal investigator for the Center of Excellence for Research and Complementary and Alternative Medicine in Alzheimer's Disease grant from the National Institutes of Health that funded the work. Ferruzzi said further studies will focus on the mechanisms that control absorption of compounds during chronic consumption.

Vitamin C Deficiency Impairs Early Brain Development, Guinea Pig Study Finds

New research at LIFE – Faculty of Life Sciences at University of Copenhagen shows that vitamin C deficiency may impair the mental development of new-born babies.In the latest issue of the well-known scientific journal The American Journal of Clinical Nutrition, a group of researchers headed by professor Jens Lykkesfeldt shows that guinea pigs subjected to moderate vitamin C deficiency have 30 per cent less hippocampal neurones and markedly worse spatial memory than guinea pigs given a normal diet. Like guinea pigs, human beings are dependent on getting vitamin C through their diet, and Jens Lykkesfeldt therefore speculate that vitamin C deficiency in pregnant and breast-feeding women may also lead to impaired development in foetuses and new-born babies.

The brain retains vitamin C

Several factors indicate that the neonatal brain, in contrast to other tissue, is particularly vulnerable to even a slight lowering of the vitamin C level. The highest concentration of vitamin C is found in the neurons of the brain and in case of a low intake of vitamin C, the remaining vitamin is retained in the brain to secure this organ. The vitamin thus seems to be quite important to brain activity. Tests have shown that mouse foetuses that were not able to transport vitamin C develop severe brain damage. Brain damage which resembles the ones found in premature babies and which are linked to learning and cognitive disabilities later in life.

Widespread vitamin C deficiency

In some areas in the world, vitamin C deficiency is very common – population studies in Brazil and Mexico have shown that 30 to 40 per cent of the pregnant women have too low levels of vitamin C, and the low level is also found in their foetuses and new-born babies. It is not yet known to what extent new-born babies in Denmark or the Western World suffer from vitamin C deficiency but a conservative estimate would be 5 to 10 per cent based on the occurrence among adults.

“We may thus be witnessing that children get learning disabilities because they have not gotten enough vitamin C in their early life. This is unbearable when it would be so easy to prevent this deficiency by giving a vitamin supplement to high-risk pregnant women and new mothers" says Jens Lykkesfeldt whose research group is currently studying how early in pregnancy vitamin C deficiency affects the embryonic development of guinea pigs and whether the damage may be reversed after birth.

How Alcohol Blunts Ability Of Hamsters To 'Rise And Shine'

Chronic alcohol consumption blunts the biological clock’s ability to synchronize daily activities to light, disrupts natural activity patterns and continues to affect the body’s clock (circadian rhythm), even days after the drinking ends, according to a new study with hamsters.The study describes the changes that drinking can produce on the body’s master clock and how it affects behavior. The research provides a way to study human alcoholism using an animal model, said researcher Christina L. Ruby.

The study appears in the American Journal of Physiology – Regulatory, Integrative and Comparative Physiology. Christina L. Ruby, Allison J. Brager, Marc A. DePaul, and J. David Glass, all of Kent State University, and Rebecca A. Prosser of the University of Tennessee, conducted the study. The American Physiological Society published the research.

Batteries not included

Alcohol consumption affects the master clock, located in the suprachiasmatic nucleus (SCN) section of the brain. This clock controls the circadian cycle, a roughly 24-hour cycle, which regulates sleeping and waking, as well as the timing of a variety of other physiological functions, such as hormonal secretions, appetite, digestion, activity levels and body temperature. The SCN synchronizes physiological functions so that they occur at the proper times and keeps these functions synchronized with daylight. Disruption of the clock dramatically increases the risks of developing cancer, heart disease, and depression, among other health problems.

The researchers used hamsters to find out how alcohol affects circadian rhythms. Although hamsters are nocturnal, light synchronizes their clocks, just as with humans. The animals were divided into three groups, differing only on what they drank. The control group received water only. A second group received water containing 10% alcohol and the third group received water containing 20% alcohol. Hamsters, when given a choice, prefer alcohol, which they metabolize quickly.

The animals drank as much as they wanted and lived in an environment that provided 14 hours of light and 10 hours of darkness each day.

Sleeping in

The researchers recorded the activity levels of the three groups throughout the day. Late in the dark cycle, about three hours before the nocturnal animals would normally be settling in to sleep, the researchers put on a low-level light for 30 minutes. The light was similar to the dim light of dawn. At another time, the groups received a brighter light, akin to the light in an office building. Hamsters exposed to the light late in their active cycle will normally settle down to sleep at the same time, but will wake up earlier. In effect, the light pushes their circadian clock forward.

In addition, the researchers tracked how long it takes alcohol to travel to the master clock in the brain. They also took regular readings of subcutaneous alcohol levels, which are akin to blood alcohol levels. In the final phase of the experiment, the hamsters that received alcohol were switched to regular water to examine the effects of withdrawal.

The study found that:

* The hamsters that drank alcohol had the hardest time shifting their rhythms after exposure to the dim light, and the more alcohol they drank, the harder it was to adjust. Exposure to dim light caused the water-only hamsters to wake up 72 minutes earlier than they normally would. The 10% alcohol group woke up 30 minutes earlier and the 20% alcohol group woke up only 18 minutes earlier.
* Exposure to bright light helped the alcohol-consuming hamsters to wake up sooner, greatly reducing the difference in wake up times among the groups. The control animals woke up 102 minutes earlier compared to the 20% alcohol group that woke up 84 minutes earlier.
* Total time spent active during the 24-hour period was the same for all three groups. However, the hamsters that consumed alcohol had fewer bouts of activity that lasted longer than the water-consuming controls. The control group had more bouts of activity over the course of the day.
* When the hamsters were withdrawn from alcohol for 2-3 days and then exposed to the same light treatment again, they woke up much earlier than the animals that had drunk only water. The hamsters that were withdrawn from alcohol woke up 126 minutes sooner compared to the water drinking controls, who advanced 66 minutes. This exaggerated response persisted even up to three days later, when the experiment ended.
* The hamsters drank the most heavily shortly after the beginning of the dark cycle, when they would naturally be most active. A peak in alcohol reached the suprachiasmatic nucleus in the brain 20 minutes later.

Human applications?

The researchers aim to apply the research to people, who also show circadian disruptions from drinking. Specifically, the study suggests the following:

* People who drink alcohol, particularly late into the night, may not respond to important light cues to keep their biological clocks in synch with daylight over the next 24 hours. Even low levels of alcohol may impair the response to light cues, said Ruby.
* After the first 24 hours, the circadian cycle continues to be affected, even without further consumption of alcohol.
* Exposure to bright light in the morning may reduce the disruption of alcohol to the biological clock.
* Chronic drinking continues to affect the biological clock even after withdrawal from alcohol. The hamsters withdrawn from alcohol woke up much earlier in response to light than they normally would, just like people who are trying to stop drinking. Getting a person’s circadian rhythm back in line after quitting may be why staying abstinent is so difficult.
* Chronic drinking may affect activity patterns, making drinkers less active at times of the day when they should be active and more active when they should not be, such as late at night.

Journal reference:

1. Christina L. Ruby, Allison J. Brager, Marc A. DePaul, Rebecca A. Prosser and J. David Glass. Chronic ethanol attenuates circadian photic phase resetting and alters nocturnal activity patterns in the hamster. AJP Regulatory Integrative and Comparative Physiology, 2009; 297 (3): R729 DOI: 10.1152/ajpregu.00268.2009

Regular Yoga Practice Controls Eating

Regular yoga practice is associated with mindful eating, and people who eat mindfully are less likely to be obese, according to a study led by researchers at Fred Hutchinson Cancer Research Center.The study was prompted by initial findings reported four years ago by Alan Kristal, Dr.P.H., and colleagues, who found that regular yoga practice may help prevent middle-age spread in normal-weight people and may promote weight loss in those who are overweight. At the time, the researchers suspected that the weight-loss effect had more to do with increased body awareness, specifically a sensitivity to hunger and satiety than the physical activity of yoga practice itself.

The follow-up study, published in the August issue of the Journal of the American Dietetic Association, confirms their initial hunch.

"In our earlier study, we found that middle-age people who practice yoga gained less weight over a 10-year period than those who did not. This was independent of physical activity and dietary patterns. We hypothesized that mindfulness – a skill learned either directly or indirectly through yoga – could affect eating behavior," said Kristal, associate head of the Cancer Prevention Program in the Public Health Sciences Division at the Hutchinson Center.

The researchers found that people who ate mindfully – those were aware of why they ate and stopped eating when full – weighed less than those who ate mindlessly, who ate when not hungry or in response to anxiety or depression. The researchers also found a strong association between yoga practice and mindful eating but found no association between other types of physical activity, such as walking or running, and mindful eating.

"These findings fit with our hypothesis that yoga increases mindfulness in eating and leads to less weight gain over time, independent of the physical activity aspect of yoga practice," said Kristal, who is also a professor of epidemiology at the University of Washington School of Public Health.

Kristal, a yoga enthusiast for the past 15 years, said that yoga cultivates mindfulness in a number of ways, such as being able to hold a challenging physical pose by observing the discomfort in a non-judgmental way, with an accepting, calm mind and focus on the breath. "This ability to be calm and observant during physical discomfort teaches how to maintain calm in other challenging situations, such as not eating more even when the food tastes good and not eating when you’re not hungry," he said.

To test whether yoga in fact increases mindfulness and mindful eating, Kristal and colleagues developed a Mindful Eating Questionnaire, a 28-item survey that measured a variety of factors:

* disinhibition – eating even when full;
* awareness – being aware of how food looks, tastes and smells;
* external cues – eating in response to environmental cues, such as advertising;
* emotional response – eating in response to sadness or stress; and
* distraction – focusing on other things while eating.

Each question was graded on a scale of 1 to 4, in which higher scores signified more mindful eating. The questionnaire was administered to more than 300 people at Seattle-area yoga studios, fitness facilities and weight-loss programs, among other venues. More than 80 percent of the study participants were women, well-educated and Caucasian, with an average age of 42. Participants provided self-reported information on a number of factors, including weight, height, yoga practice, walking for exercise or transportation and other forms of moderate and strenuous exercise.

More than 40 percent of the participants practiced yoga more than an hour per week, 46 percent walked for exercise or transportation for at least 90 minutes per week and more than 50 percent engaged in more than 90 minutes of moderate and/or strenuous physical activity per week.

The average weight of the study participants was within the normal range – not surprising considering that the study sample intentionally consisted of people more physically active than the U.S. population in general. Body-mass index was lower among participants who practiced yoga as compared to those who did not (an average of 23.1 vs. 25.8, respectively).

Higher scores on the mindfulness questionnaire overall (and on each of the categories within the questionnaire) was associated with a lower BMI, which suggests that mindful eating may play an important role in long-term weight maintenance, Kristal said.

"Mindful eating is a skill that augments the usual approaches to weight loss, such as dieting, counting calories and limiting portion sizes. Adding yoga practice to a standard weight-loss program may make it more effective," said Kristal, who himself scored high on the mindful-eating survey and has a BMI within the normal range.

Moving forward, Kristal and colleagues suggest that their Mindful Eating Questionnaire, the first tool of its kind to characterize and measure mindful eating, may be useful both in clinical practice and research to understand and promote healthy dietary behavior.

"Beyond calories and diets, mindful eating takes a more holistic approach that can empower individuals to build positive relationships with food and eating, said first author Celia Framson, M.P.H., R.D., C.D., a former graduate student of Kristal's – and former yoga teacher – who now works with adolescents with eating disorders at Seattle Children's Hospital. "The Mindful Eating Questionnaire offers a new and relevant dimension for masuring the effectiveness of dietary behavior interventions. It also encourages nutrition and medical practitioners to consider the broad scope of behavior involved in healthy eating," she said.

Other authors on the paper included Denise Benitez, owner of Seattle Yoga Arts; Alyson Littman, Ph.D., an epidemiologist at the UW School of Public Health and Department of Veterans Affairs; Steve Zeliadt, Ph.D., of VA Puget Sound Healthcare; and Jeanette Schenk, R.D., a research dietitian in the Hutchinson Center's Cancer Prevention Program.

Combating Iron Deficiency: Rice With Six Times More Iron Than Polished Rice Kernels Developed

According to the World Health Organization, approximately two billion people suffer from iron deficiency. They tire easily, experience problems in metabolizing harmful substances in their bodies and eventually suffer from anemia. Women and children are particularly affected in developing countries, where rice is the major staple food. Peeled rice, also called polished rice, does not have enough iron to satisfy the daily requirement, even if consumed in large quantities. For many people, a balanced diet or iron supplements are often unaffordable.Rice actually has a lot of iron, but only in the seed coat. Because unpeeled rice quickly becomes rancid in tropical and subtropical climates, however, the seed coat - along with the precious iron - has to be removed for storage. Researchers working with Christof Sautter and Wilhelm Gruissem in the laboratory of plant biotechnology at ETH Zurich have now succeeded in increasing the iron content in polished rice by transferring two plant genes into an existing rice variety. Their work was published July 21 in the online edition of Plant Biotechnology Journal.

Genes help to mobilize and store iron

The rice plants express the two genes to produce the enzyme nicotianamin syn-thase, which mobilizes iron, and the protein ferritin, which stores iron. Their synergistic action allows the rice plant to absorb more iron from the soil and store it in the rice kernel. The product of nicotianamine synthase, called nicotianamin, binds the iron temporarily and facilitates its transportation in the plant. Ferritin acts as a storage depot for iron in both plants and humans. The researchers controlled the genes introduced in such a way that nicotianamin synthase is expressed throughout the rice plant, but ferritin only in the rice kernel. Together, the expression of the genes has a positive impact on iron accumulation in the rice kernel and increases the iron content more than six-fold compared to the original variety.

No negative impacts anticipated

The ETH scientists are excited about the new rice variety. The prototypes behave normally in the greenhouse and show no signs of possible negative effects. "Next we will have to test whether the rice plants also perform well in the field under agronomical conditions", says Wilhelm Gruissem. The ETH Professor does not expect the plants to have a negative impact on the environment. It is unlikely that they will deplete the soil of iron, as iron is the most abundant metallic element in it.

Distribution to farmers still many years away

The rice plants will have to undergo many greenhouse and field tests for bio-safety and agronomic performance before the high-iron rice varieties eventually become available to farmers. The current prototypes are unsuitable for agricultural production yet. Although the new rice variety already has an iron content that is nutritionally relevant, Gruissem wants to increase it further. After all, many people who suffer from iron deficiency can only afford one meal per day. If the scientists manage to increase iron in the rice kernel up to twelve-fold, one rice meal will be sufficient to satisfy the daily iron requirement.

The experience with the high-vitamin A "Golden Rice", which was developed at ETH Zurich in collaboration with researchers at the University of Freiburg (Germany), has shown that it takes years before genetically engineered rice can actually be planted by farmers. The regulatory hurdles and costs involved in making genetically modified plants available to agriculture and consumers are very high. The ETH scientists aim to make their high-iron rice plants available to small-scale and self-sufficient farmers free of charge.

Green Tea: Mixed Reviews For Cancer Prevention

Lifestyle choices are pieces of the cancer prevention puzzle, but exactly which steps to take remain unclear, even to scientists. Still, more and more individuals are incorporating small changes into their daily routine — such as drinking green tea — in hopes of keeping cancer risk at bay.Is it working? A large new Cochrane review of studies that examined the affect of green tea on cancer prevention has yielded conflicting results.

Researchers looked at 51 medium- to high-quality studies that included more than 1.6 million participants. The studies focused on the relationship between green tea consumption and a variety of cancers, including breast, lung, digestive tract, urological prostate, gynecological and oral cancers.

The comprehensive review analyzed studies conducted from 1985 through 2008. Many of the reviewed studies took place in Asia, where tea drinking is widespread and part of the daily routine for many.

The review appears in a recent issue of The Cochrane Library, which is a publication of The Cochrane Collaboration, an international organization that evaluates medical research. Systematic reviews draw evidence-based conclusions about medical practice after considering both the content and quality of existing medical trials on a topic.

“Despite the large number of included studies the jury still seems to be out on the question of whether green tea can in fact prevent the development of various cancer types,” said lead review author Katja Boehm, Ph.D. Since people drink varying amounts of green tea, and different types of cancers vary in how they grow, it is impossible to state definitively that green tea is “good” for cancer prevention.

“One thing is certain…green tea consumption can never account for cancer prevention alone,” said Boehm, a member of the Unconventional and Complementary Methods in Oncology Study Group in Nuremburg, Germany.

Three types of tea — black, green and oolong — come from the plant Camellia sinensis, and all contain polyphenols. Catechins, a subgroup of the polyphenols, are powerful antioxidants. Some say the polyphenols in green tea are unique, preventing cell growth and thus having the potential to prevent cancer.

The review found that green tea had limited benefits for liver cancer, but found conflicting evidence for other gastrointestinal cancers, such as cancer of the esophagus, colon or pancreas. One study found a decreased risk of prostate cancer for men who consumed higher quantities of green tea or its extracts.

The review did not find any benefit for preventing death from gastric cancer, and found that green tea might even increase the risk of urinary bladder cancer. Despite conflicting findings, there was “limited moderate to strong evidence” of a benefit for lung, pancreatic and colorectal cancer. None of the studies that simply observed a group of people over time found a benefit for breast cancer prevention. However, both of the case control studies — which compare people without a condition to people with it — found a positive association between green tea consumption and a decreased risk of breast cancer.

Nagi Kumar, Ph.D., director of Nutrition Research at Moffitt Cancer Center in Tampa, Fla., is optimistic about the potential for green tea in cancer prevention. “The substances found in green tea are certainly promising,” Kumar said. “The field now has progressed to where we [can]…test the effectiveness and safety of green tea polyphenols using a drug form similar to the constituents in tea to see if we can prevent cancer progression. Time will tell.”

Kumar said the Cochrane review was “more an inventory of studies completed rather than a systematic scientific review,” adding that “the discussion lacks a scientific approach in the interpretation of the discordant findings.”

Kumar also noted that several groups are conducting randomized clinical trials, including one comprising six institutions: the Moffitt Cancer Center and the James A Haley VA Medical Center, University of Chicago, Jefferson in Philadelphia, University of Florida and Louisiana State University.

Both scientists agreed that more research is a good idea. Boehm said she highly recommends the conduction of a large, well-designed, study with adequate green tea consumption levels.

“The review provides where we have been in this field of research and where we are going and how much more we have on hand,” Kumar said. “Although not as thorough as I would like it, it is a good quality review.”

Therefore, while the questions about green tea consumption and cancer prevention remain unanswered, one thing remains clear: It is fine to consume green tea if you enjoy it and it might prove beneficial in the over time.

“If not exceeding the daily recommended allowance those who enjoy a cup of green tea should continue its consumption,” Boehm said. “Drinking green tea appears to be safe at regular, habitual and moderate use at its recommended dosage of up to 1200 ml/day.” That comes to a little over five cups a day.

1.02 Billion People Hungry: One Sixth Of Humanity Undernourished, More Than Ever Before

World hunger is projected to reach a historic high in 2009 with 1,020 million people going hungry every day, according to new estimates published by United Nation's Food and Agriculture Organization (FAO).The most recent increase in hunger is not the consequence of poor global harvests but is caused by the world economic crisis that has resulted in lower incomes and increased unemployment. This has reduced access to food by the poor, the UN agency said.

"A dangerous mix of the global economic slowdown combined with stubbornly high food prices in many countries has pushed some 100 million more people than last year into chronic hunger and poverty," said FAO Director-General Jacques Diouf. "The silent hunger crisis — affecting one sixth of all of humanity — poses a serious risk for world peace and security. We urgently need to forge a broad consensus on the total and rapid eradication of hunger in the world and to take the necessary actions."

"The present situation of world food insecurity cannot leave us indifferent," he added.

Poor countries, Diouf stressed, "must be given the development, economic and policy tools required to boost their agricultural production and productivity. Investment in agriculture must be increased because for the majority of poor countries a healthy agricultural sector is essential to overcome poverty and hunger and is a pre-requisite for overall economic growth."

"Many of the world's poor and hungry are smallholder farmers in developing countries. Yet they have the potential not only to meet their own needs but to boost food security and catalyse broader economic growth. To unleash this potential and reduce the number of hungry people in the world, governments, supported by the international community, need to protect core investments in agriculture so that smallholder farmers have access not only to seeds and fertilisers but to tailored technologies, infrastructure, rural finance, and markets," said Kanayo F. Nwanze, President of the International Fund for Agricultural Development (IFAD).

"For most developing countries there is little doubt that investing in smallholder agriculture is the most sustainable safety net, particularly during a time of global economic crisis," Nwanze added.

"The rapid march of urgent hunger continues to unleash an enormous humanitarian crisis. The world must pull together to ensure emergency needs are met as long term solutions are advanced," said Josette Sheeran, Executive Director of the UN World Food Programme.

Hunger on the rise

Whereas good progress was made in reducing chronic hunger in the 1980s and the first half of the 1990s, hunger has been slowly but steadily on the rise for the past decade, FAO said. The number of hungry people increased between 1995-97 and 2004-06 in all regions except Latin America and the Caribbean. But even in this region, gains in hunger reduction have been reversed as a result of high food prices and the current global economic downturn.

This year, mainly due to the shocks of the economic crisis combined with often high national food prices, the number of hungry people is expected to grow overall by about 11 percent, FAO projects, drawing on analysis by the U.S. Department of Agriculture.

Almost all of the world's undernourished live in developing countries. In Asia and the Pacific, an estimated 642 million people are suffering from chronic hunger; in Sub-Saharan Africa 265 million; in Latin America and the Caribbean 53 million; in the Near East and North Africa 42 million; and in developed countries 15 million in total.

In the grip of the crisis

The urban poor will probably face the most severe problems in coping with the global recession, because lower export demand and reduced foreign direct investment are more likely to hit urban jobs harder. But rural areas will not be spared. Millions of urban migrants will have to return to the countryside, forcing the rural poor to share the burden in many cases.

Some developing countries are also struggling with the fact that money transfers (remittances) sent from migrants back home have declined substantially this year, causing the loss of foreign exchange and household income. Reduced remittances and a projected decline in official development assistance will further limit the ability of countries to access capital for sustaining production and creating safety nets and social protection schemes for the poor.

Unlike previous crises, developing countries have less room to adjust to the deteriorating economic conditions, because the turmoil is affecting practically all parts of the world more or less simultaneously. The scope for remedial mechanisms, including exchange-rate depreciation and borrowing from international capital markets for example, to adjust to macroeconomic shocks, is more limited in a global crisis.

The economic crisis also comes on the heel of the food and fuel crisis of 2006-08. While food prices in world markets declined over the past months, domestic prices in developing countries came down more slowly. They remained on average 24 percent higher in real terms by the end of 2008 compared to 2006. For poor consumers, who spend up to 60 percent of their incomes on staple foods, this means a strong reduction in their effective purchasing power. It should also be noted that while they declined, international food commodity prices are still 24 percent higher than in 2006 and 33 percent higher than in 2005.

The 2009 hunger report (The State of Food Insecurity in the World, SOFI) will be presented in October.

Red Wine Compound Resveratrol Demonstrates Significant Health Benefits

The benefits of alcohol are all about moderation. Low to moderate drinking – especially of red wine – appears to reduce all causes of mortality, while too much drinking causes multiple organ damage. A mini-review of recent findings on red wine's polyphenols, particularly one called resveratrol, will be published in the September issue of Alcoholism: Clinical & Experimental Research; the review is also available at Early View.Reports on the benefits of red wine are almost two centuries old," said Lindsay Brown, associate professor in the School of Biomedical Sciences at The University of Queensland and corresponding author for the study. "The media developed the more recent story of the French paradox in the early 1990s. However, studies on the actions of resveratrol, one of the active non-alcoholic ingredients, were uncommon until research around 1997 showed prevention of cancers. This led to a dramatic interest in this compound."

Red wine contains a complex mixture of bioactive compounds, including flavonols, monomeric and polymeric flavan-3-ols, highly colored anthocyanins, as well as phenolic acids and the stilbene polyphenol, resveratrol. Brown said that some of these compounds, particularly resveratrol, appear to have health benefits.

"The breadth of benefits is remarkable – cancer prevention, protection of the heart and brain from damage, reducing age-related diseases such as inflammation, reversing diabetes and obesity, and many more," said Brown. "It has long been a question as to how such a simple compound could have these effects but now the puzzle is becoming clearer with the discovery of the pathways, especially the sirtuins, a family of enzymes that regulate the production of cellular components by the nucleus. 'Is resveratrol the only compound with these properties?' This would seem unlikely, with similar effects reported for other components of wine and for other natural products such as curcumin. However, we know much more about resveratrol relative to these other compounds."

Stephen Taylor, professor of pharmacology at the University of Queensland, agreed that resveratrol is the "compound du jour."

"I think that red wine has both some mystique and some historical symbolism in the west," said Taylor, "and of course, some various pleasures attached to its ingestion, all of which give it a psychological advantage edge, food-wise. Not many of us can or will eat a couple of cups of blueberries a day for years on end, but if we could do a population study for a decade or so on such a group, you might actually see similar results."

Key points of the review include:

* Resveratrol exhibits therapeutic potential for cancer chemoprevention as well as cardioprotection.

"It sounds contradictory that a single compound can benefit the heart by preventing damage to cells, yet prevent cancer by causing cell death, said Brown. "The most likely explanation for this, still to be rigorously proved in many organs, is that low concentrations activate survival mechanisms of cells while high concentrations turn on the in-built death signals in these cells."

* Resveratrol may aid in the prevention of age-related disorders, such as neurodegenerative diseases, inflammation, diabetes, and cardiovascular disease.

"The simplest explanation is that resveratrol turns on the cell's own survival pathways, preventing damage to individual cells," said Brown. "Further mechanisms help, including removing very reactive oxidants in the body and improving blood supply to cells."

* Low doses of resveratrol improve cell survival as a mechanism of cardio- and neuro-protection, while high doses increase cell death.

"The key difference is probably the result of activation of the sirtuins in the nucleus," said Brown. "Low activation reverses age-associated changes, while high activation increases the process of apoptosis or programmed cell death to remove cellular debris. Similar changes are seen with low-dose versus high-dose resveratrol: low-dose resveratrol produces cellular protection and reduces damage, while high-dose resveratrol prevents cancers."

In summary, noted Brown, current scientific research is starting to explain reports from the last 200 years that drinking red wine improves health. "It is a cliché that 'nature is a treasure trove of compounds,' but studies with resveratrol show that this is correct! We need to understand better the vast array of compounds that exist in nature, and determine their potential benefits to health."

"There is one particular point that deserves fleshing out," added Taylor. "Resveratrol is largely inactivated by the gut or liver before it reaches the blood stream, where it exerts its effects – whatever they may be – good, bad, or indifferent. Thus, most of the reseveratrol in imbibed red wine does not reach the circulation. Interestingly, absorption via the mucous membanes in the mouth can result in up to around 100 times the blood levels, if done slowly rather than simply gulping it down. Of course, we don't know if these things matter yet, but issues like this are real and generally ignored by all."

Chicken Meat: Organic Acids, Plant Extracts And Irradiation Combine To Beat The Bacteria

A mixture of some organic acids and some extracts from plants turns out to be enough to greatly reduce pathogenic bacteria on chicken breast meat. Add some irradiation to the mix and it makes a lethal combination against the bacteria.Food Safety Consortium researchers at the University of Arkansas System’s Division of Agriculture found that they could greatly reduce E. coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium in the chicken breast meat by infusing combinations of organic acids – acetic, citric, lactic, malic and tartaric – into the meat. The experiments were also performed with extracts from green tea and grape seeds in combination with the acids.

Three of the organic acids – malic, citric and tartaric – were most effective against S. Typhimurium and E. coli O157:H7, more than against L. monocytogenes. With irradiation factored in, the results were significant against all the pathogens.

“We want to determine the least amount of plant extracts that we can use and the least amount of irradiation dosage to get the best inhibitory effect,” said Navam Hettiarachchy, a UA food science professor who supervised the project.

Previous research by Hettiarachchy’s research team showed that extracts from grape seed and green tea reduced L. monocytogenes to undetectable levels when applied in combination with nisin, a bacteriocin recognized as a safe food preservative.

The researchers are also using the plant extracts to serve as antioxidants, which minimizes lipid oxidation. Lipid oxidation is a process that causes meat quality to deteriorate by adversely affecting characteristics such as flavor, color and texture.

Hettiarachchy said the research team has examined the effects of irradiation on the chicken’s color and texture and found no significant change.

The research is continuing, but Hettiarachchy said a poultry company has already expressed interest in the project’s findings. Irradiation, however, has not yet been applied widely in the United States as many companies have worried about potential resistance among consumers.

Hettiarachcy suggested that labels on irradiated products could have a brief explanation of irradiation to educate consumers.

“I am hopeful that with time the public will become aware of irradiation processing so that they accept irradiation in processing poultry and meat products for safety against pathogens,” Hettiarachchy said. “A new education component is very important and may be the key for acceptance for irradiated food products by the consumer.”

Ultraviolet LEDs Create Darker, Redder Lettuce Richer In Antioxidants

Salad dressing aside, a pile of spinach has more nutritional value than a wedge of iceberg lettuce. That's because darker colors in leafy vegetables are often signs of antioxidants that are thought to have a variety of health benefits. Now a team of plant physiologists has developed a way to make lettuce darker and redder—and therefore healthier—using ultraviolet light-emitting diodes (LEDs).Steven Britz of the U.S. Department of Agriculture in Beltsville, Md., and colleagues will present the research at the 2009 Conference on Lasers and Electro Optics/International Quantum Electronics Conference (CLEO/IQEC), which takes place May 31 to June 5 at the Baltimore Convention Center.

The dark red tinges on a leaf of red leaf lettuce are the plant kingdom's equivalent of suntan lotion. When bombarded with ultraviolet rays from the sun, the lettuce leaf creates UV-absorbing polyphenolic compounds in its outer layer of cells. Some of these compounds are red and belong to the same family that gives color to berries and apple skin. They help block ultraviolet radiation, which can mutate plant DNA and damage the photosynthesis that allows a plant to make its food.

Polyphenolic compounds,which include flavonoids like quercetin and cyanidin, are also powerful antioxidants. Diets rich in antioxidants are thought to provide a variety of health benefits to human beings, from improving brain function to slowing the wear and tear of aging.

To create red leaf lettuce plants enriched with these compounds, Britz purchased low-power LEDs that shine with UVB light, a component of natural sunlight. In small quantities, this ultraviolet light allows humans to produce vitamin D, which has been cited for its health benefits. Britz exposed the plants to levels of UVB light comparable to those that a beach goer would feel on a sunny day, approximately 10 milliwatts per square meter.

After 43 hours of exposure to UVB light, the growing lettuce plants were noticeably redder than other plants that only saw white light. Though the team has yet to quantify this effect, it appears to increase as the intensity of the light increases. The effect also seems to be particularly sensitive to the wavelength used – peaking at 282 and 296 nanometers, and absent for longer wavelength UV. "We've been pleasantly surprised to see how effective the LEDs are, and are now testing how much exposure is required, and whether the light should be pulsed or continuous," says Britz.

To cut transportation costs and feed the market in the wintertime, more produce is grown in greenhouses. Crops grown in the winter in northern climes receive very little UVB to begin with, and plants in greenhouses are further shielded from UVB by the glass walls. Ultraviolet LEDs could provide a way to replace and enhance this part of the electromagnetic spectrum to produce darker, more colorful lettuces.

Britz also discussed the potential for using UV LEDs to preserve nutrients in vegetables that have already been harvested. Previous experiments have shown that the peel of a picked apple stays redder for a longer period of time when exposed to ultraviolet light. UVB LEDs are a promising technology for irradiating vegetables stored at low temperatures to maintain or even boost the amount of phytonutrients they contain.

Presentation PTuA3, "Shedding light on nutrition," Steven Britz, June 2.

Fish Really Is 'Brain Food': Vitamin D May Lessen Age-related Cognitive Decline

Eating fish – long considered ‘brain food’ – may really be good for the old grey matter, as is a healthy dose of sunshine, new research suggests.University of Manchester scientists in collaboration with colleagues from other European centres have shown that higher levels of vitamin D – primarily synthesised in the skin following sun exposure but also found in certain foods such as oily fish – are associated with improved cognitive function in middle-aged and older men.

The study, published in the Journal of Neurology, Neurosurgery and Psychiatry, compared the cognitive performance of more than 3,000 men aged 40 to 79 years at eight test centres across Europe.

The researchers found that men with higher levels of vitamin D performed consistently better in a simple and sensitive neuropsychological test that assesses an individual’s attention and speed of information processing.

“Previous studies exploring the relationship between vitamin D and cognitive performance in adults have produced inconsistent findings but we observed a significant, independent association between a slower information processing speed and lower levels of vitamin D,” said lead author Dr David Lee, in Manchester’s School of Translational Medicine.

“The main strengths of our study are that it is based on a large population sample and took into account potential interfering factors, such as depression, season and levels of physical activity.

“Interestingly, the association between increased vitamin D and faster information processing was more significant in men aged over 60 years, although the biological reasons for this remain unclear.”

“The positive effects vitamin D appears to have on the brain need to be explored further but certainly raise questions about its potential benefit for minimising ageing-related declines in cognitive performance.”

Ginger Quells Cancer Patients' Nausea From Chemotherapy

People with cancer can reduce post-chemotherapy nausea by 40 percent by using ginger supplements, along with standard anti-vomiting drugs, before undergoing treatment, according to scientists at the University of Rochester Medical Center.About 70 percent of cancer patients who receive chemotherapy complain of nausea and vomiting. "There are effective drugs to control vomiting, but the nausea is often worse because it lingers," said lead author Julie L. Ryan, Ph.D., M.P.H., assistant professor of Dermatology and Radiation Oncology at Rochester's James P. Wilmot Cancer Center. The research will be presented at the American Society of Clinical Oncology meeting in the Patient and Survivor Care Session on Saturday, May 30, in Orlando, Fla.

"Nausea is a major problem for people who undergo chemotherapy and it's been a challenge for scientists and doctors to understand how to control it," said Ryan, a member of Rochester's Community Clinical Oncology Program Research Base at the Wilmot Cancer Center. Her research is the largest randomized study to demonstrate the effectiveness of ginger supplements to ease the nausea. Previous small studies have been inconsistent and never focused on taking the common spice before chemotherapy.

The Phase II/III placebo-controlled, double-blind study included 644 cancer patients who would receive at least three chemotherapy treatments. They were divided into four arms that received placebos, 0.5 gram of ginger, 1 gram of ginger, or 1.5 grams of ginger along with antiemetics (anti-vomiting drugs such as Zofran®, Kytril®, Novaban®, and Anzemet®.)

Patients took the ginger supplements three days prior to chemotherapy and three days following treatment. Patients reported nausea levels at various times of day during following their chemotherapy and those who took the lower doses had a 40 percent reduction.

Ginger is readily absorbed in the body and has long been considered a remedy for stomach aches. "By taking the ginger prior to chemotherapy treatment, the National Cancer Institute-funded study suggests its earlier absorption into the body may have anti-inflammatory properties," Ryan said.

Rochester's Community Clinical Oncology Program Research Base is a national cooperative research group funded by the National Cancer Institute. The Wilmot Cancer Center team specializes in improving the quality of life of people who have cancer.

Half A Glass Of Wine A Day May Boost Life Expectancy By Five Years

Drinking up to half a glass of wine a day may boost life expectancy by five years—at least in men, suggests research published ahead of print in the Journal of Epidemiology and Community Health.The Dutch authors base their findings on a total of 1,373 randomly selected men whose cardiovascular health and life expectancy at age 50 were repeatedly monitored between 1960 and 2000.

The researchers looked into how much alcohol the men drank, what type it was, and over what period, in a bid to assess whether this had any impact on the risks of their dying from cardiovascular disease, cerebrovascular disease, and from all causes.

They also tracked weight and diet, whether the men smoked, and for how long, and checked for the presence of serious illness.

During the 40 years of monitoring, 1,130 of the men died. Over half the deaths were caused by cardiovascular disease.

The proportion of men who drank alcohol almost doubled from 45% in 1960 to 86% in 2000, with the proportion of those drinking wine soaring from 2% to 44% during that period.

The researchers found that light long term alcohol consumption of all types—up to 20 g a day— extended life by around two extra years compared with no alcohol at all. Extended life expectancy was slightly less for those who drank more than 20 g.

And men who drank only wine, and less than half a glass of it a day, lived around 2.5 years longer than those who drank beer and spirits, and almost five years longer than those who drank no alcohol at all.

Drinking wine was strongly associated with a lower risk of dying from coronary heart disease, cerebrovascular disease, and death from all causes.

These results held true, irrespective of socioeconomic status, dietary and other lifestyle habits, factors long thought to influence the association between wine drinking and better health.

Turmeric: India's 'Holy Powder' Finally Reveals Its Centuries-old Secret

Scientists in Michigan are reporting discovery of the secret behind the fabled healing power of the main ingredient in turmeric — a spice revered in India as "holy powder."In the study, Ayyalusamy Ramamoorthy and colleagues point out that turmeric has been used for centuries in folk medicine to treat wounds, infections, and other health problems. Although modern scientific research on the spice has burgeoned in recent years, scientists until now did not know exactly how curcumin works inside the body.

Using a high-tech instrument termed solid-state NMR spectroscopy, the scientists discovered that molecules of curcumin act like a biochemical disciplinarian. They insert themselves into cell membranes and make the membranes more stable and orderly in a way that increases cells' resistance to infection by disease-causing microbes.