June 22, 2019
Somehow I don’t quite think of sitting in a cold tank as being comfortable and certainly seems an odd path to health. However, this trend called cryotherapy is becoming very popular as Zawn Villin…
June 27, 2016
The University of Liverpool’s Institute of Ageing and Chronic Disease has conducted a study that identifies foodstuffs that can help prevent chronic inflammation that contributes to many leading causes of death. When inflammation in the body goes wrong or on for too long, it can trigger disease processes. If uncontrolled, inflammation plays a role in many major diseases including cancer, heart disease, diabetes and Alzheimer’s disease. Protect against age-related inflammation and chronic diseases by eating fruits and vegetables that contain polyphenols.
Our diet has polyphenols, abundant micronutrients, which have shown their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases. The effects depend upon the amount consumed and on their bioavailability.
A type of white blood cells that circulate around our bodies are called T-cells or T-lymphocytes. These cells scan for cellular abnormalities and infection and contribute to cell signaling molecules (cytokines) that aid cell-to-cell communication in immune responses and stimulate the movement of cells towards sites of inflammation, infection and trauma. Fruit and vegetable intake modulates Cytokines.
Sian Richardson and Dr. Chris Ford from the University’s Institute of Ageing and Chronic disease conducted a study examining the different potencies of the polyphenols. Their study results suggest that polyphenols derived from onions, turmeric, red grapes, green tea and acai berries may help reduce the release of pro-inflammatory mediators in people at risk of chronic inflammation.
The researchers say that older people are more susceptible to chronic inflammation and as such, they may benefit from supplementing their diets with isorhamnetin, resveratrol, curcumin and vanillic acid, or food sources that yield these bioactive molecules.
Being able to use those fruits and vegetables containing plyphenols, to help prevent chronic inflammation, might save lives and be worth looking into other research on the subject. Perhaps this would be an alternative to taking so many antibiotics if the inflammation can be cut off at the pass. Let’s protect our health and study ways to enrich our lives.
–Dr Fredda Branyon