Recently published systematic reviews and meta-analyses reported that eating at least two servings of fatty fish a week was associated with a reduced risk of cardiovascular disease (CVD) events while fish oil supplements did not show the same effect.
Vitamin C (ascorbic acid) is an essential micronutrient required for normal metabolic func-tioning of the body. The vitamin acts as a cofactor for several enzymes involved in the biosynthesis of colla-gen, carnitine, and neurotransmitters. In addition to enzyme activation, oxidative stress reduction and immune function are thought to be the key functions of vitamin C, suggesting a potential preventive efficacy in cardiovascular disease, cancer, age-related cognitive decline and common cold. There is increasing evidence that the vitamin does not only act as a simple antioxidant but is able to affect reduction/oxidation-sensitive signaling pathways, modulate gene expression and regulate cell differentiation.
Beta-carotene is an important dietary source of vitamin A for humans. However, the bioavailability and vitamin A equivalency of beta-carotene are highly variable and can be affected by food- and diet-related factors as well as characteristics of the population, such as nutrient deficiencies and genetic variations associated with beta-carotene metabolism.
Recent research has indicated a variety of possible health implications linked to vitamin B12 deficiency without apparent symptoms. Vitamin B12 deficiency is common worldwide.
For almost a century, the biological role of vitamin E has been a scientific puzzle. Since its discovery, vitamin E has been extensively researched by many scientists in an attempt to fully understand its role in a variety of diseases. The vast majority of published work has focused on vitamin E’s antioxidant properties, which is why it is well known as antioxidant that protects membranes from oxidative damage caused by free radicals. Recent research has shown that vitamin E’s capacity to incorporate into plasma membrane and its ability to act there as antioxidant appears to be essential for the vitamin’s role in pro-moting membrane repair - the first evidence of one of vitamin E’s normal body functions.
Rating each and every micronutrient study that is published every day for its quality, reliability and content often requires a good deal of knowledge about nutritional science and biostatistics.
Rating each and every micronutrient study that is published every day for its quality, reliability and content often requires a good deal of knowledge about nutritional science and biostatistics.
Vegetarian diets have been practiced since ancient times. The popularity of vegetarian diets in recent years has been fuelled by ethical considerations, health concerns, environmental issues, and reli-gious factors. The reason a person chooses to be vegetarian influences the pattern of foods they consume, from only eating plant foods to permitting dairy and/or egg products in the diet. When a vegetarian diet is appropriately planned, it can be nutritionally adequate for individuals through all stages of the life cycle and can promote health and lower the risk of major chronic diseases. Avoiding nutrient-dense meat or animal-based diets means paying close attention to the diet in order to ensure balanced nutrition and an adequate micronutrient intake.
Studies enjoy great popularity among journalists. They cannot be argued against, because they are objective.
In 1912, the Polish biochemist Casimir Funk introduced the term ‘vitamine’ for dietary factors that could prevent diseases such as beri-beri, pellagra or scurvy. Although much time has passed since the heyday of vitamin discovery and many more studies have addressed vitamin functions in human and animal nutrition, there are still uncertainties as to what quantities of vitamins should be consumed by an individual to pro-mote optimal health.
