Expert opinion
Perspectives in nutrition and brain aging
15 December 2014
Epidemiological studies and basic research suggest a protective effect of long-chain omega-3 polyunsaturated fatty acids, antioxidants and B vitamins against brain aging.
01 October 2012
According to a new Swedish study, a diet high in antioxidants may be associated with a lower risk of myocardial infarction in women.
In this observational study, 32,561 women aged 49–83 completed a food-frequency questionnaire once a year during a 10 year period in which they were asked how often, on average, they consumed certain types of food or beverage (1). In addition, the number of myocardial infarctions during the study period was documented. The investigators calculated estimates of total antioxidant absorption capacity from a database that measures the oxygen radical absorption capacity (ORAC) of the most common foods in the United States, as no equivalent database of Swedish foods exists. The women were categorized into five groups depending on the total antioxidant capacity of their diets. The study results show that women in the group with the highest total antioxidant capacity had a 20% lower risk of suffering from a myocardial infarction. They consumed almost 7 servings per day of fruit and vegetables, which was nearly 3 times more than the women with the lowest total antioxidant capacity, who on average consumed 2.4 servings.
The researchers noted that the dietary total antioxidant capacity takes into account all existing antioxidants, including thousands of compounds present in the usual diet and their synergistic effects. Despite the experi-ment’s results, the researchers note that only 14% of American adults and 9.5% of adolescents actually eat 5 or more servings of fruits and vegetables a day.
15 December 2014
Epidemiological studies and basic research suggest a protective effect of long-chain omega-3 polyunsaturated fatty acids, antioxidants and B vitamins against brain aging.
1 May 2014
According to a new analysis of an earlier study, vitamin E may not increase the risk of prostate cancer among men with high selenium status but may elevate the risk in men with low levels. On the contrary, other studies have shown that increased intakes of vitamin E may prevent prostate cancer.
1 November 2010
Among the components in foodstuff that contribute to health, micronutrients such as vitamins, carotenoids and minerals are essential. A key factor in maintaining health is the ‘ antioxidant ’ capacity of several micronutrients. Such antioxidants are thought to reduce the risks of chronic illnesses such as cancer and cardiovascular diseases through their ability to supplement cellular defense systems (e.g. antioxidant enzymes) in removing “ Reactive Oxygen Species ” (ROS) and “Reactive Nitrogen Species” (RNS). ROS and RNS are highly reactive “free radicals,” which are produced during the body’s normal energy-generating process. These free radicals (or “pro-oxidants”) trigger chain reactions, resulting in the rapid oxidation of cellular molecules. The increased exposure to free radicals, known as “ oxidative or nitrosative stress ”, can lead to DNA, lipid and protein damage and potentially increase the risk of cardiovascular illnesses and cancer.