Evan Watson, NatureCity author & contributor

Researchers are developing a new tea based on a traditional Nigerian medicine which shows promise as a new treatment for diabetes.

The African tea is made from the extract of Rauvolfia Vomitoria leaves and the fruit of Citrus aurantium.

Rauvolfia Vomitoria , also known as poison devil`s-pepper, is used in traditional Nigerian medicine for treatment of hypertension, to decrease heart rate  and as an antidepressant.

Citrus aurantium has a number of medicinal uses including treatment for nausea, indigestion, insomnia, nasal congestion and weight loss.

Researchers harvested these extracts in Africa and produced the tea based on the same recipes local healers use.

Researchers Per Molgaard and Joan Campbell-Tofte from the Department of Medicinal Chemistry at the University of Copenhagen, Denmark tested the tea on diabetic mice.

After six weeks of daily treatment with the tea, the researchers observed “changes in the combination and amount of fat in the animals’ eyes and protection of the fragile pancreas of the mice.

After these promising results, the researchers completed a 4 month clinical test on 23 patients with type-2 diabetes.

The participants drank 750ml of the tea daily.

The researchers saw no initial change in blood sugar levels but after four months there was a significant increase in glucose tolerance.

The researchers plan to conduct further clinical trials in order confirm the tea is a viable treatment for type-2 diabetes.

Sarah McGowan-Freije, NatureCity author & contributor

A new study from The Netherlands shows that probiotic supplements may reduce the risk of developing eczema and boost the immune system for infants.

The double-blind, randomized placebo-controlled trial was published in the May 2009 issue of the European Journal of Allergy and Clinical Immunology.

Eczema is a chronic, relapsing, itchy rash which affects around 10-20% of all infants. About half of those affected by this rash grow out of it by the age of 15.

Eczema is one of the first signs of allergy during the early days of life and is thought to be due to delayed development of the immune system.

Researchers from University Medical Center in Utrecht, Wageningen University, and Sint Antonius Hospital in Nieuwegein, recruited 157 pregnant women with a family history of eczema for the study.

In the last two weeks of pregnancy, half the women were given supplements containing one billion colony forming units (CFU) of three different strands of probiotics: Bifidobacterium bifidum, Bifidobacterium lactis, and Lactococcus lactis. The remaining women were given a placebo.

The infants then received the same supplements or placebo for the first year of their life.

During the first three months of life, there was a 58% reduction in eczema among the group taking the probiotic supplement compared to the placebo group. After three months, there was no significant difference.

Fecal samples of the infants also showed higher levels of probiotics, proving bioavailability.

The researchers note that administering probiotics to pregnant women may help reduce eczema by encouraging the early colonization of intestinal microflora in the fetus.  They also suggest that the changes in gut health may enhance development of the immune system.

Probiotics have also been shown to support immune and digestive health, combat disease causing bad bacteria, and even ease anxiety.

If you are looking to boost good bacteria levels inside your body, try consuming more foods like yogurt and cultured milk. If this proves difficult, you may want to incorporate a quality probiotic supplement into your diet.

The best products have several different bacteria strains (different strains have different benefits) and several billion bacteria cells. Also make sure that the product you choose is packaged to block light, air, and moisture, which can easily kill probiotics.

Evan Watson, NatureCity author & contributor

According to a new study called the European Male Aging Study vitamin D may slow age-related losses in mental function.

The results of the study are published online in the May 2009 issue of the Journal of Neurology, Neurosurgery and Psychiatry.

The population-based cross-sectional study included 3,369 men aged 40 to 79 from across Europe.

Researchers from Manchester, England’s School of Translational Medicine measured cognitive function using three separate, comprehensive tests.  The researchers also measured physical activity, functional performance and mood/depression.

They found that higher levels of vitamin D were associated with better cognitive function, especially with regard to attention and speed of information processing.

Another study, conducted by researchers at the University of Pennsylvania, found that vitamin D may slow the progressive decline in breathing that can occur in asthmatics.  This decline occurs as a result of human airway smooth muscle (HASM) proliferation.

The study’s findings were presented at the American Thoracic Society’s 105th International Conference in San Diego.

The researchers tested cells isolated from both asthmatics and non-asthmatics.  They found that calcitriol, a form of vitamin D3 synthesized within the body, inhibited HASM by 60%.  In contrast, dexmethasone, a corticosteroid commonly prescribed for asthma, had little effect on HASM.

The study will be followed up with a randomized control trial of calcitriol in patients with severe asthma.

Getting more sun can boost vitamin D levels, however, this can prove difficult as you age because your skin becomes less efficient at synthesizing the vitamin. This is part of the reason why over 95% of adults aged 50-70 have vitamin D deficiency or insufficiency.

Vitamin D deficiency can have far ranging consequences including osteoporosis, muscle weakness, fractures, and cardiovascular diseases.

Increased vitamin D intake is also associated with a range of health benefits. They include bone health, lower blood pressure, increased calcium absorption, stimulation of the immune system, and even protection against certain cancers.

Scott Greenberg, NatureCity author & contributor

Gluten free diets may have a detrimental effect on gut and immune health, according to a new study performed by the Spanish National Research Council.

The study was published in the April 2009 issue of the British Journal of Nutrition.

The researchers recruited 10 healthy individuals with an average age of 30 for the study.

The participants followed a gluten free diet for 1 month. During the dietary intervention all other aspects of their diet were not significantly changed other than the reduction in polysaccharides.

Levels of gut microflora were measured before and after the 1 month dietary intervention. The researchers found a significant reduction in levels of beneficial gut bacteria such as Bifidobacterium, Clostridium lituseburense and Faecalibacterium prausnitzii following the gluten free diet.

Furthermore, there was a reduction in a number of markers for immune health including TNF-alpha, interferon-gamma, interleukin-10 (IL-10) and IL-8.

According to the researchers, these results show that a gluten free diet not only may reduce levels of good bacteria in the gut, it can also compromise our immune system.

Gluten free diets are increasing in popularity as a mechanism for losing weight, but these new findings show that such a diet may be disadvantageous for overall health.

These findings are also important for people suffering from celiac disease (intolerance to gluten in wheat), a condition that affects 1.2% of adults.

The researchers note that further research will be necessary to find ways to combat the negative effects a gluten free diet may have on beneficial gut bacteria.

Probiotic supplements contain “friendly” bacteria that are similar to the beneficial microorganisms found in your gut. Maintaining a healthy level of good bacteria plays a crucial role in digestive health, immune system function, and has even been shown to reduce the risk of some cancers.

Evan Watson, NatureCity author & contributor

A review by Japanese scientists shows that supplements of vitamin K can reduce the risk of fractures in post-menopausal women.

The review was published in the May 2009 issue of the journal Nutrition Research.

There are two main forms of vitamin K: phylloquinone (K1) and menaquinone (K2). Vitamin K1 is the form found in foods like lettuce, broccoli and spinach and it makes up about 90 percent of the vitamin K consumption in a western diet.

Vitamin K2 is more difficult to come by. It is most common in fermented foods such as cheese but can also be found in meat, green leafy vegetables and milk products. It needs to be synthesized by intestinal bacteria before your body can use it. As a result, antibiotics – which kill both good and bad bacteria in the digestive tract – have been shown to reduce vitamin K2 absorption.

Japanese scientists from Keio University School of Medicine in Tokyo analyzed 7 randomized clinical trials for the review.

The clinical trials all sought to investigate the relationship between vitamin K1 and K2 and bone health in post-menopausal women.

The trials involved at least 50 subjects and vitamin K1 doses ranged from 200 micrograms to 5 milligrams per day. The vitamin K2 doses in the study were all at least 45 milligrams per day.

According to the researchers, the data showed that both forms of the vitamin are effective in reducing the risk of bone fracture for post-menopausal women.

The researchers note that the most important finding of the review was the fact that while supplementation with lower doses of vitamin K may be sufficient to reduce fracture risk, supplementation with higher doses may be necessary for optimal bone strength.

Further studies will be necessary to determine both the mechanisms behind these bone health benefits as well as the optimum dosage of vitamin K for post-menopausal women.

Beyond the growing body of research backing vitamin K for bone health, other studies have shown that the vitamin may be essential for cell growth, joint health, heart health, and disease prevention.

Evan Watson, NatureCity author & contributor

Thoroughly chewing almonds may suppress hunger by increasing unsaturated fat absorption, according to a study presented at the 17th European Congress of Obesity in Amsterdam on May 9.

The study was published in the March 2009 issue of The American Journal of Clinical Nutrition.

The randomized study took place at Purdue University and included 13 healthy adults with an average age of 24.

The participants were randomly assigned to chew 55g of almonds (approximately 45 almonds) 10, 25, or 40 times.

The researchers then collected blood and monitored the participant’s appetite for 3 hours after eating. Over the next 4 days participants ate 55g of almonds with each meal, which were consumed under the same chewing conditions.

The researchers found that chewing the almonds 40 times suppressed hunger and elevated feelings of fullness significantly more than 25 or 10 chews.

They also observed higher levels of appetite-suppressing hormones following 40 chews compared to 25 chews. Insulin concentrations also declined faster after 25 and 40 chews than after 10 chews.

This study builds on previous studies which have shown that nuts can be incorporated into the diet without compromising body weight.

Not only do nuts boost satiety and provide energy, they also have numerous health benefits.

Tree nuts are high in magnesium, vitamin E, fiber, protein and beneficial phytochemicals, and have been found to decrease the risk of heart disease, diabetes, and macular degeneration.

A good way to get into the habit of eating more nuts is by replacing unhealthy snacks such as chips and candy bars with raw, unsalted tree nuts. Remember to chew them thoroughly!

Evan Watson, NatureCity author & contributor

A study from China published in the April 2009 issue of Diabetes Care found that a majority of older adults are lacking in vitamin D, which could increase their risk of developing heart disease and diabetes.

As you grow older, your skin becomes less efficient at synthesizing vitamin D from the sun.  This is why approximately 9 out of 10 older adults have vitamin D deficiency or insufficiency.

Researchers from the Shanghai Institute of Biological Sciences in China recruited 3,262 residents aged 50-70 from Beijing and Shanghai in order to analyze the relationship between vitamin D levels and the prevalence of metabolic syndrome.

The researchers found that 94% of the people in the study had vitamin D deficiency or insufficiency. In addition, 42% had metabolic syndrome.

These results are consistent with similar studies performed in Western populations.

According to the American Heart Association, metabolic syndrome is defined as having three or more of the following:

1. A waistline greater than 40 for men or 35 for women
2. Good (HDL) cholesterol under 40mg/dL for men or 50mg/dL for women
3. Triglyceride levels over 150mg/dL
4. Blood pressure over 130/85mm Hg or the use of blood pressure medicine
5. Elevated levels of C-reactive protein
6. Insulin resistance, glucose intolerance or the use of hyperglycemia (high blood
sugar) medicine

Having metabolic syndrome puts you at higher risk for a number of health problems including heart disease, heart attack, type 2 diabetes and even certain cancers.

Metabolic syndrome is becoming a global epidemic.  Although further research is being conducted regarding the link between vitamin D and metabolic syndrome, many physicians recommend taking a supplement containing vitamin D as you age.

Vitamin D has also been linked to bone health, lower blood pressure, increased calcium absorption, stimulation of the immune system, and even protection against certain cancers.

Scott Greenberg, NatureCity author & contributor

A new study shows that supplements of magnesium may lower blood pressure for people suffering from hypertension. High blood pressure is a major risk factor for cardiovascular disease.

The study was published in the April 2009 issue of Nutrition, Metabolism and Cardiovascular Diseases.

Magnesium is the fourth most abundant mineral in our bodies and is essential for everything from maintaining normal muscle and nerve function to keeping our heart rhythm steady and supporting a healthy immune system.

Researchers from Pusan National University in Korea recruited 155 participants between the ages of 30-60 for this double-blinded, placebo-controlled, randomized trial.

The participants were randomly assigned to receive either a daily supplement of magnesium (300mg) or a placebo for 12 weeks.

At the end of the study, the researchers observed no differences in blood pressure between the magnesium or placebo groups.

However, when the researchers looked only at hypertensive participants, they observed decreases in both systolic blood pressure (17mmHg decrease) and diastolic blood pressure (3 mmHg decrease). The placebo group saw a much smaller decrease in systolic and diastolic blood pressure of 7mmHg and 0.8 mmHg, respectively.

Systolic blood pressure is represented by the top number in a blood pressure reading. Diastolic blood pressure is the bottom number.

This study supports the findings of another study published in the April 2009 issue of the American Journal of Epidemiology, which found that magnesium may cut the risk of stroke, hypertension, and type-2 diabetes.

Foods with the highest levels of magnesium include green leafy vegetables like spinach and lettuce, many nuts such as almonds and cashews, and soy beans and halibut.  Or you can get your daily dose of magnesium via a high quality daily vitamin.

Evan Watson, NatureCity author & contributor

A large European study involving nearly half a million participants shows that eating more fruits and vegetables may reduce the risk of colon cancer and colorectal cancer.

The findings of the study were published in the April 2009 issue of the American Journal of Clinical Nutrition.

Researchers with the Dutch National Institute for Public Health and the Environment analyzed data from 452,755 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC).

EPIC was a large European study designed to investigate the relationships between diet, nutritional status, lifestyle and environmental factors and the incidence of cancer and other chronic diseases.

The participants were recruited in 1992 and were followed for an average of 9 years.  Detailed information on diet and lifestyle was obtained through questionnaires. Blood samples taken at the beginning of the study were later used to make comparisons between individuals who developed cancer and those who did not.

During the nine years of follow-up, the researchers documented 2,819 cases of colorectal cancer.

The researchers found that the participants with the highest fruit and vegetable intake saw a 14% reduction in colorectal cancer risk, and a 24% reduction in the risk of colon cancer compared to those with the lowest intakes.

According to the World Health Organization, most Americans and Europeans fail to consume the recommended 400 grams of fruits and vegetables a day.  Additionally, most people are not eating the right types of vegetables.

Cruciferous vegetables like broccoli, Brussels sprouts and cabbage, as well as onions, garlic, and leeks, have the highest cancer fighting potential, yet these vegetables only account for a very small part of our diet.

Evan Watson, NatureCity author & contributor

A study presented at the annual meeting of the American Geriatrics Society in Chicago on April 27th, 2009 found that Vitamin E and anti-inflammatory drugs may slow the decline of mental and physical abilities in people with Alzheimer’s disease.

The researchers analyzed clinical data from 540 patients in the Massachusetts General Hospital’s Memory Disorders Unit.

All of the patients were receiving standard care for Alzheimer’s at the hospital.

The researchers randomly divided the participants into four groups. The first group consisted of 208 patients who were given vitamin E but no anti-inflammatory. The second group of 49 patients took an anti-inflammatory but no vitamin E. The third group of 177 patients took both vitamin E and an anti-inflammatory, and the remaining 106 participants took neither.

Although the daily dose of vitamin E was very broad (200-2000 units) most of the patients were given doses of 800-1000 units twice daily.

Every six months, the patients were tested for cognitive ability and the ability to perform daily tasks on their own such as dressing and personal care.
After an average of 3 years, the researchers saw a mild to moderate decline in cognitive function among the participants taking vitamin E only. There was also a small decline for the patients taking only the anti-inflammatory medicine.

Patients taking both vitamin E and anti-inflammatory medicine saw the most positive results in the study, and a slowing of decline in overall function.

Researchers are ready to initiate further studies to determine the long-term balance of risks vs. benefits associated with taking vitamin E and anti-inflammatory medicine to mediate Alzheimer’s.

Currently, 46 million people suffer from Alzheimer’s globally, and this number is expected to rise significantly to 106 million by 2050.