Archive For The “Health” Category
By American Chemical Society
Jong-Sang Kim and colleagues note that people have used garlic for medicinal purposes for thousands of years. Today, people still celebrate its healthful benefits. Eating garlic or taking garlic supplements is touted as a natural way to reduce cholesterol levels, blood pressure and heart disease risk. It even may boost the immune system and help fight cancer. But those benefits are for fresh, raw garlic. Sprouted garlic has received much less attention.
When seedlings grow into green plants, they make many new compounds, including those that protect the young plant against pathogens. Kim’s group reasoned that the same thing might be happening when green shoots grow from old heads of garlic. Other studies have shown that sprouted beans and grains have increased antioxidant activity, so the team set out to see if the same is true for garlic.
They found that garlic sprouted for five days had higher antioxidant activity than fresher, younger bulbs, and it had different metabolites, suggesting that it also makes different substances. Extracts from this garlic even protected cells in a laboratory dish from certain types of damage. “Therefore, sprouting may be a useful way to improve the antioxidant potential of garlic,” they conclude.
The authors acknowledge funding from the IPET High Value-Added Food Technology Development Program.
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 161,000 members, ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
Americans are nearly twice as likely to buy blueberries now as nine years ago, Hebert Research found in its recent survey of 3,765 primary household shoppers.
“We do these surveys every five years to make sure we’re moving the needle, and this one shows an excellent return on our investment,” said John Shelford, a member of the council’s promotion committee. “We went from 39 percent awareness of health benefits in 2004 to 84 percent today, more than doubling awareness in 10 years. That’s remarkable.”
As in 2008, the typical blueberry consumer in 2013 was upscale, well educated and white — but more likely to be from a minority. Consumers, primarily ages 46 to 65 in 2008, have grown more likely to be 35 to 44.
“We really have been focusing our efforts on developing the future generation,” Shelford said. “In terms of market channel, fresh has a preference with customers. We work hard to bring fresh to them, but it’s challenging given the labor situation. The industry has a number of ready-to-eat providers today thanks to new sorting methods, so the consumer can have that fruit before it’s frozen.”
Shoppers are now likely to buy blueberries based solely on health benefits, the survey found.
Asked what they like most about the fruit, consumers cited health (84%), taste (81%), convenience (61%) and versatility (44%), among other attributes.
Nutritional benefits were widely acknowledged. For example,, 99 % believe blueberries are a healthy food.
By The NPD Group
The recently released Harvard study on the health benefits of eating nuts just confirmed what health conscious consumers already know, that nuts are good for you, reports The NPD Group, a leading global information company. NPD’s food market research finds that nuts rank among the top 10 snack-oriented convenience foods for U.S. consumers motivated by health and weight needs.
Nuts are a popular snack for breakfast and morning snack but are eaten throughout the day by health and weight conscious consumers who want a nutritious, natural, better-for-you snack, according to NPD’s Snacking in America report, which examines long-term attitudes and behaviors about snacking as well as snack selection drivers. Consumers who are motivated to choose nuts and other better-for-you snacks based on health and weight needs tend to be seniors and empty nesters, adult females, and higher income households.
The consumption of nuts is not limited to the health and weight conscious. Seventy-seven percent of U.S. households have nuts or seeds on-hand and 19 percent of individuals eat nuts at least once in a two week period, finds NPD. Nuts are consumed primarily as an in-home snack but are often incorporated into morning, lunch, and dinner meals. In addition to its choice as a healthier snack, nuts are also popular among consumers looking for a filling or a quick, convenient snack.
“Whether to meet the needs of the health and weight conscious or as an easy grab-and-go snack, nuts are a popular choice among snackers,” says Darren Seifer, food and beverage industry analyst. “Food manufacturers and retailers have a variety of options and audiences for marketing nuts.”
Consumption of wild blueberries can help blood vessel function and health, according to new research conducted by European researchers.
The American Journal of Clinical Nutrition, in a study supported by the Alpro Foundation Grant and the Biotechnology and Biological Sciences Research Council, published the report last September.
The Wild Blueberry Association of North America in Portland, ME donated blueberry test materials (typically freeze dried powder of whole blueberries) for the study, which was conducted by researchers at the University of Reading in Reading, United Kingdom, University Dusseldorf, Dusseldorf, Germany, and the University of Northumbria, Newcastle upon Tyne, U.K.
The findings are the first to link wild blueberry polyphenols, natural compounds that are present in goods volume in wild blueberries, to improvements in vascular function in healthy men, according to a news release from the WBANA.
“Importantly, even the lowest amount of wild blueberries tested in the study, equivalent to 3/4 cup of wild blueberries, was able to improve endothelial function, which is an amount easy to incorporate into a daily diet,” Ana Rodriguez-Mateos, from the Division of Cardiology, Pulmunology and Vascular Medicine at the University of Dusseldorf, said in the release.
“The simple message is eat your fruits and vegetables in all the colors,” said David Bell, executive director of the Wild Blueberry Commission. Bell said the research on health benefits may perhaps be true for cultivated blueberries, but researchers only studied wild blueberries.
Less than one percent of Maine’s wild blueberries are sold fresh, with nearly all the harvest frozen. Maine’s growers harvest about 86 million pounds of wild blueberries annually.
Bell said there are many more health studies “in the pipeline,” with more studies using clinical human trials and also delving into the “why” behind apparent health benefits.“What I think we are figuring out is that blueberries are up regulating some (positive) genes and down regulating other (negative) genes,” he said.
by Robert Orchanian
As an author and longtime educator, Robert Orchanian leaned heavily on his personal experiences when he came up with the idea for the VEDGE Kids project. The goal of the initiative, which stands for Vigorous, Educated and Good Eaters, is to instill healthy eating habits in children between the ages of two and five, and his book, titled The ABCs of Nutrition: Learning the Alphabet the Healthy Way, Volume 1, encourages those healthy habits while teaching children the alphabet as they are having fun.
“I’m a father of five,” said Orchanian, “and VEDGE Kids is a reflection of how I raised five healthy children.” He explained that kids under five years of age are in a highly formative state, so they’re essentially metabolically programmed during that time to eat the food they will crave for the rest of their lives. Because that age is so important, Orchanian stressed that it’s essential to make eating fruits and vegetables a fun and tasty thing for children early on.
“We feel we needed a different approach to get kids to eat healthy, so we went for something that’s fun and entertaining, as opposed to something that’s fact-based,” said Orchanian. The ABC’s of Nutrition introduces each letter of the alphabet with a VEDGE’ Kid and a colorful illustration of a fruit or vegetable. Drawing on his experience as a teacher, Orchanian also focused very much on the details of each page of the book tailoring it to the learning needs of toddlers.
“We paid close attention to the sizing of letters and counters, for example, because toddlers and see letters and form words in a special way” said Orchanian. “We also spent a lot of time collaborating with our illustrator over the details of each of the VEDGE’ Kids so toddlers would be drawn to them. Andrew is extremely talented and is now a lead illustrator of Angry Birds. We wanted fun, color and energy and that’s what he gave us.” Orchanian is sure the book, which came out in September and is available through Amazon and Barnes & Noble, will set kids on the right path in terms of eating habits.
“The idea is to get children to eat healthy at the earliest possible age,” said Orchanian. “And we feel we have a unique approach to accomplish that with this book.”
On the business side, several online organic home delivery companies are now using Orchanian’s book as a premium. “Companies whose customer base is mommies, see The ABCs of Nutrition: Learning the Alphabet the Healthy as a great way to say thank you during the holiday season. Moms want their kids to eat right and grow up healthy. The ABCs of Nutrition helps make the connection. Those companies see it as something that’s special and a lot more targeted than say a calendar. It’s a way for companies to distinguish themselves and build good will in a crowded market place.” Orchanian is also in early negotiations with one of those companies to license the VEDGE’ Kids. “Branding one’s product with recognizable cartoon characters is a sure win in the marketplace.” Orchanian says to stay tuned. “There’s a lot more to come!” You can see an electronic version of The ABCs of Nutrition: Learning the Alphabet the Healthy Way, Volume 1 at: TheABCsofNutrition.com
Consuming grapes may help protect bone health, according to research presented recently at the American Society for Bone and Mineral Research annual meeting in Baltimore, Maryland. Natural components found in grapes are thought to be responsible for these beneficial effects.
The eight week feeding study, undertaken by Purdue University, was designed to investigate the long term benefits of grape consumption on bone health using an animal model for menopause. An earlier study had demonstrated short term benefits with grape intake in these animals.
The study results, presented by Emily Hohman of Purdue University, showed that animals consuming a grape-enriched diet had improved bone calcium retention compared to those fed the control diet without grapes. Additionally, the grape-fed group had greater femur cortical thickness and strength.
Approximately 57 million Americans are affected by osteoporosis or low bone mass, the effects of which can be debilitating. Until the age of thirty, our bones naturally rebuild themselves on a daily basis, but as we age, we begin to lose bone density. For women, this loss is accelerated during the transition to menopause. Bone mineral density loss during menopause – once attributed solely to the loss of estrogen – actually depends on a combination of factors.
“These results suggest that grapes can improve yet another important aspect of health – our bones,” said Dr. Connie Weaver, lead investigator of the study. “This is an exciting new area of grape research that merits additional focus and study.”
The American Society for Bone and Mineral Research is a professional, scientific and medical society established to bring together clinical and experimental scientists involved in the study of bone and mineral metabolism.
Source: California Table Grape Commission
By the Alliance for Food and Farming
A new study from Colorado State University (CSU) shows that consumers continue to have concerns about the safety of conventionally grown produce and the government regulatory processes in place to protect public health. Among other findings, the study showed that: “A distrust in regulatory oversight is a key trigger in the valuation for local and organic.” And, consumers generally agreed with the statement that “eating organic lowers health risks.”
These findings are concerning since the body of nutrition science clearly shows that increased consumption of either conventional or organic produce results in better overall health and a longer life. Toxicological analyses also overwhelmingly show the safety of conventional produce – just look at the calculator function and accompanying report on safefruitsandveggies.com as an example. And, the perception that conventional produce is somehow inferior and less safe could have a negative impact on consumption, especially among lower income consumers who may not be able to afford the organic alternative.
Further, the expert panel report commissioned by the Alliance for Food and Farming (AFF) in 2010 examined the U.S. regulatory system in place to ensure food safety. The panel found: “The U.S. EPA’s current process for evaluating the potential risks of pesticides on food is rigorous and health protective. The EPA’s testing requirements for pesticides used on food are far more extensive than for chemicals in any other use category, and include testing targeted specifically to assess the potential risks to fetuses, infants and children.”
Nearly 200 young men in the U.S. were asked to follow diets containing a variety of fruits and vegetables before testing to see what effect it had on sperm. Researchers at Harvard University found yellow and orange foods were found to help make the sperm stronger, according to a story in The Daily Mail.
The boost was attributed to pigments called carotenoids because the body converts some of these into health-boosting antioxidants. These include beta-carotene, which the body can make into the antioxidant vitamin A.
The sperm-boosting qualities come from chemicals called carotenoids, which give such foods their familiar colour. Antioxidants help to neutralize free radicals, destructive groups of atoms that are a by-product of metabolism and can damage cell membranes and DNA.
Sweet potatoes and melons can enhance the quantity and sperm quality, but carrots were found to improve sperm performance by between 6.5 and 8 per cent, according to a report in the journal Fertility and Sterility.
Red fruit and veg, particularly tomatoes, which contain the anti-cancer chemical lycopene, were associated with fewer abnormally shaped sperm. They contributed to between 8 and 10 per cent more ‘normal’ sperm, said the research, which could make a significant difference for couples having problems conceiving.
The news comes amid reports that the quantity and quality of male sperm is declining in Western countries, with some studies showing that average sperm counts have fallen by over half.
A previous study from Harvard showed that men eating diets containing most saturated fat had the lowest sperm counts and poorer quality sperm. However, men who ate more ‘good’ fats – including omega-3 fatty acids found in fish and some plants – had better quality sperm than those eating less.
Carrots have long been prized for their proven ability to help maintain eye health. They are a prime source of vitamin A, which the retina of the eye needs to function. The vitamin’s antioxidant properties may help prevent cataracts and a deficiency causes night blindness.
LongHorn Steak House went decades without serving so much as one Brussels sprout. Nor, for that matter, a slice of butternut squash, according to an article recently in USA Today.
But this year, its new Brussels Sprouts Au Gratin has emerged as its most popular side dish. In January, when it plans to roll out butternut squash risotto, “I guarantee you we’ll be the largest seller of butternut squash in the country,” boasts executive chef Kurt Hankins.
Restaurants have little choice. Americans are eating — make that, demanding — fresh veggies at the one place no one expected them to: the restaurant. Gone are the days when meat ‘n’ potatoes basked in all the menu glory and an indistinguishable medley of peas, carrots and green beans were pushed to the wee corner of the plate. When Americans go out to eat — when most folks prefer to splurge — they’re increasingly splurging with vegetables, reports USA Today.
So much so that vegetable offerings on restaurant menus nationally have jumped 11% over the past three years, reports Technomic, the restaurant research specialist. Chief among them is kale, the leafy, dark-green vegetable that has seen a remarkable 400% increase in appearance on restaurant menus over the past five years. About 67% of Americans says a vegetarian meal can be just as satisfying as a non-veggie version, Technomic reports.
About nine in 10 consumers say that menus containing a full serving of vegetables are more healthful, reports Technomic. But that’s not always the case, warns Hope Warshaw, a registered dietitian and author of Guide to Healthy Restaurant Eating. She’s no fan of what LongHorn is doing with Brussels sprouts, and what it soon will be doing with butternut squash, the USA Today article says.
“Vegetables that are slathered, smothered and buttered come loaded with calories, so what’s the gain?” she asks. Instead, she advises: “Eat your vegetables pristine.”
Even so, the veggie fan club is a rapidly growing one, whether the vegetables are pristine or not. Parents, too, are driving this trend.
At Applebee’s, 80% of kids’ meals were served with fries just a handful of years ago. Now, more than 40% are served with veggies, and that number keeps growing. McDonald’s has plans to keep boosting the veggie offerings in its Happy Meals. “We want to have kids consume more fruits and vegetables around the world — and we want to make access easier,” says McDonald’s CEO Don Thompson.
An Oregon State University (OSU) study has discovered two compounds found in red grapes and blueberries may be able to enhance people’s immune functions.
The university’s Linus Pauling Institute (LPI) analyzed 446 compounds to test their effects on immunity, and observed a positive correlation with resveratrol and pterostilbene, found in red grapes and blueberries respectively.
The researchers saw these compounds worked in synergy with vitamin D and had a significant impact in raising the expression of the human CAMP (cathelicidin antimicrobial peptide) gene that is involved in immune function.
“Out of a study of hundreds of compounds, just these two popped right out,” LPI principal investigator Adrian Gombart said in a release.
“Their synergy with vitamin D to increase CAMP gene expression was significant and intriguing. It’s a pretty interesting interaction.”
The two compounds, known as stilbenoids, are produced by plants to fight infections.
The studies were supported by the National Institutes of Health (NIH) and published in journal Molecular Nutrition and Food Research.