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Compounds in Wolfberry
and Other Plants May Prevent Blood Clots
ARS researchers have recently identified,
characterized, and synthesized two plant compounds, which might
inhibit blood clotting. The research, led by Dr. Jae Park at the
Beltsville Human Nutrition Research Center's Phytonutrients
Laboratory, could lead to a range of food additives and
supplements that reduce the risks of heart disease and strokes.
Coronary heart disease (CHD) is
characterized by the build up of fat, calcium and protein that
form plaque. Fatty plaque can heighten the onset of blood clots,
caused by an aggregation of platelets, and lead to heart attacks
or strokes. After excessive screening of different
phytochemicals, Park identified N-caffeoyldopamine,
N-couraroyldopamine, and their analogs, as the best compounds
for further study. These compounds are found naturally in
foodstuffs such as Chinese wolfberry, cocoa, and sweet peppers.
the compounds work by inhibiting key
reactions that may lead to blood cloting. A cell adhesion
molecule, P-selectin, has been identified as a key component in
clot formation. It is normally found in endothelial cells and
platelets, and is essential to the accumulation of white blood
cells (leukocytes) and platelets to the site of an injury. When
added to mouse blood the compounds were found to be potent in
disrupting the expression of P-selectin and inhibited
platelet-leukocyte interaction.
CHD is the single largest killer of men and
women in the US. In 2006 the cost of CHD, both direct and
indirect, will be an estimated $142.5 billion, according to
statistics from the American Heart Association in the journal
Circulation (published online January 11, 2006. (Further
information about Dr. Park's research can be found in the USDA's
Agriculture Research magazine (January 2006, p.22).
A Novel Food Material
Naturally Containing High concentrated zeaxanthin
Rich Nature-Lynnwood, WA. Rich Nature
Nutraceutical Labs has developed a food material that naturally
containing high concentrated zeaxanthin dipalmitate,
255mg-265mg/100g. The nutritional analysis also shows that the
food material contains high concentration of amino acids,
proteins, vitamin C, A, carotenoids, polysaacharides, and trace
minerals. The material is developed from fresh woflberries (Gou
qi berry in Chinese) by using a patented technology that can
keep original nutrients including vitamin C in berries up to
95%. The material can be used as a good source of
beverage, food supplement, functional food products.
Fasting plasma zeaxanthin
response to Fructus barbarum L. (Wolfberry; Kei Tze) in a
food-based human supplementation trial
Dr. Iris F. Benzie, MD and her research
team at the Hong Kong Polytechnic University have done a human
study that demonstrate a mean post-supplementation level of
0.096µmol/l, a 250 %
increase, in fasting plasma zeaxanthin after 4 weeks of
supplementation with whole wolfberries estimated to supply about
3 mg/d total zeaxanthin. This study has been published in the
British Journal of Nutrition (2005), 93, 123-130.
The study was a single-blinded,
placebo-controlled, human intervention trial of 28 day duration
and of parallel design. A total of twenty seven apparently
healthy Chinese adults were recruited with their informed
consent. The age range of the subjects was 18-48 years (mean
27.6 (SD 9.5)). BMI of volunteers ranged from of 17.9 to 24.7
kg/m2 (mean 20.8 (SD 2.2)). Inclusion criteria
included that subjects did not smoke, were not obese, and had no
history of glaucoma, cataract, age-related macular degeneration
or other retinal diseases. Subjects were excluded if they took
regular anti-oxidant or carotenoid-rich supplements or had a
history of serious or chronic disease. Subjects were allocated,
on a non-selective basis, but stratified for age and BMI, to the
control group (n 13; no supplement) or the study group (n 14;
wolfberries). The 14 volunteers in the study group took 15 g of
heat-dried wolfberries (“Rich Nature” brand, provided by Rich
Nature Nutraceutical Labs, Lynnwood, WA ) in the evening,
shortly after their evening meals, for 28 days. For the control
group (13 volunteers), a cup of warm water was taken after
dinner each evening for 28 days.
In this study, the researchers demonstrate
a mean post-supplementation level of 0.096µmol/l,
a 250% increase, in fasting plasma zeaxanthin after 4 weeks of
supplementation with whole wolfberries estimated to supply about
3 mg/d total zeaxanthin, more than is contained in a dozed egg
yolks, and no deleterious effects on plasma lipids were seen
Age-related macular degeneration (AMD) is
a common disorder that causes irreversible loss of central
vision. Increased intake of foods containing zeaxanthin may be
effective in preventing AMD because the macular accumulates
zeaxanthin and lutein, oxygenated carotenoids with antioxidant
and blue light-absorbing properties. The study of Dr. Handleman
suggested that supplementation with egg yolk could increase
plasma lutein and zeaxanthin by, respectively, 28% and 142%.
However, LDL-cholesterol increased also, by approximatedly 10%.
This increase is estimated to increase long-term heart disease
risk by 14%. Wolfberry is rich in zeaxanthin dipalmitate, and
has been valued in Chinese culture for being good for vision for
hundreds of years.
Cranberries May
Reduce Stroke Damage
A team of researchers from the University of Massachusetts
has found that cranberries may reduce damage to brain cells
from strokes. In laboratory studies using rat brain cells
exposed to simulated stroke conditions, a concentrated
cranberry extract reduced the death of brain cells by half,
compared to cells that did not receive the extract. The group
reported their study, which they claim is the first to show a
link between cranberries and protection from stroke, at the
226th national meeting of the American Chemical Society in
September, 2003.
" This study shows that cranberries have the potential
to protect against brain cell damage that occurs during a
stroke event," said Catherine Neto, one of the study's
lead investigators. "It may not stop a stroke from
occuring initially, but it may reduce the severity of
stroke." the effect may be especially pronounced in the
early stages of a stroke, when damage is most severe.
The researchers said further studies are being undertaken
to isolate the active compounds, the researchers say. Once the
active component is identified, it may be possible to develop
it into a stroke-fighting drug or nutraceutical.
Study Confirms
Glucosamine, Chondroitin Safe and Effective for Joint Health
Glucosamine sulfate and chondroitin sulfate seem to be a
safe and effective method of treating knee osteoarthritis,
according to a recent meta-analysis. For the analysis,
published in the Archives of Internal Medicine (2003;
vol. 163, No. 13: 1514-1522), researchers conducted an
exhaustive systematic review of randomized, placebo-controlled
clinical trials published or performed between January 1980
and March 2002, which assessed the efficacy of the two
supplements on knee osteoarthritis. The results demonstrated a
"highly significant efficacy on all outcomes" of
indices that test for pain, mobility and safety. Safety was
excellent for both compounds.
Chocolate May Reduce
Hypertension
Eating dark chocolate may help lower blood pressure,
according to a study published in the Journal of the
American Medical Association (JAMA) (2003, Vol.290,
No.8:1029). Researchers conducted a randomized clinical trial
on 14 individuals between the ages of 55 and 64 with mild
untreated hypertension. Half of the patients consumed 3-ounce
dark chocolate bars containing 500 milligrams of polyphenols
every day for two weeks. The other half of the participants
ate the same amount of white chocolate for the duration. Blood
pressure remained unchanged in the white chocolate group. In
the dark chocolate group, however, blood pressure had dropped
an average of five points. Researchers concluded that while
blood pressure did not drop to a desirable range, the results
indicate that dark chocolate could be a promising approach to
reducing hypertension. |
