combatting heart disease Archives - Amazing Health Advances

Flavonoids in Strawberries May Hold the Key to Slowing Aging and Preventing Degenerative Disease

AHA Publisher — Tue, 02 Nov 2021 07:00:48 +0000

Lori Alton via NaturalHealth365 – There is one point on which experts in both alternative and Western medicine wholeheartedly agree: brightly-colored fruits and vegetables – such as purple Concord grapes, brilliant orange pumpkins, and ruby-red raspberries – are rich in antioxidant plant pigments that can help ward off chronic degenerative diseases. And, research has just revealed yet another benefit of “eating the rainbow.” Two flavonoids in vibrant red strawberries, fisetin, and quercetin, have been recognized by scientists for their ability to destroy “senile” cells in the body. Senile cells, also known as senescent cells, accelerate the aging process while triggering deadly illnesses such as diabetes, heart disease, cancer, Alzheimer’s’ disease, and chronic kidney disease. So let’s take a closer look at the ability of fisetin and quercetin in strawberries to combat destructive senescent cells. Race Against Time: Scientists Scramble to Create Senolytics to Battle Chronic Disease Senescent cells are older, damaged cells that have stopped their normal growth cycle and begun to produce inflammatory (and possibly carcinogenic) chemicals. Researchers have found that aging in tissues is associated with increased cellular senescence – and that multiple chronic diseases, including obesity and chronic kidney disease – are accompanied by an ever-growing accumulation of senescent cells. While these senescent cells are obviously “bad news,” there is a reason for hope. Scientists at the Mayo Clinic are currently pioneering the use of senolytics, which are agents that can destroy senescent cells. While some senolytics – such as the cancer drug dasatinib – must be synthesized in laboratories, the exciting fact is that fisetin and quercetin are natural senolytics found in many fruits and vegetables, including strawberries. By the way, strawberries are the richest dietary source of fisetin on the planet! Early animal studies on senolytics have been encouraging. In a paper published by the esteemed medical journal The Lancet, the authors noted that senolytics could “delay, prevent or alleviate” an impressive menu of age- and senescence-related conditions, including frailty, cataracts, osteoporosis, cardiac dysfunction, pulmonary fibrosis, metabolic syndrome, diabetes, and dementia. Good News: Research on Senolytics, Including Fisetin and Quercetin, Hails Them as Potentially “Transformative” In a controlled clinical trial published in The Lancet, researchers explored the effects of senolytics on human patients with chronic diseases. The team reported that a combination of dasatinib and quercetin decreased senescent cells in patients with diabetes and chronic kidney disease – and improved walking endurance and gait speed in patients with pulmonary fibrosis. The scientists concluded that senolytics could improve physical function and extend health and lifespan – and said they could be “transformative” in treating older adults with multiple chronic degenerative diseases. It should be emphasized, with the U.S. Centers for Disease Control and Prevention reporting that six out of ten American adults currently have a chronic disease – and four out of ten suffer from multiple chronic conditions – this is truly encouraging news! Fisetin and Quercetin in Strawberries Combat Heart Disease and Cancer Fisetin and quercetin both have potent anti-inflammatory and antioxidant effects, allowing them to scavenge harmful free radicals, prevent disease-causing oxidative damage and reduce the inflammation that lies at the root of many chronic diseases. According to a recent review published in Frontiers in Chemistry, fisetin strongly inhibits the growth of cancer cells. The team reported that fisetin’s anticancer effects increased when paired with antioxidant vitamin C. And, conveniently, strawberries are rich in both. Powerful as they are, fisetin and quercetin are not the only disease-fighting antioxidants strawberries bring to the table. These sweet, juicy berries are also rich in procyanidins, anthocyanins, and ellagic acid – which has also been shown to stop the growth of cancer cells. In addition, multiple population studies have demonstrated a link between berry consumption and decreased risk of heart disease-related deaths. For example, in a controlled trial published in Nutrition Research, supplementation with freeze-dried strawberries lowered LDL cholesterol and improved various risk factors for atherosclerosis in patients with metabolic syndrome. And, it doesn’t’ hurt that strawberries are rich in folate – which can help prevent strokes – and potassium, which helps to lower blood pressure. Spectacular Strawberries Are Simple to Serve While strawberries are undeniably full of disease-fighting antioxidants, senolytics, and micronutrients, they are first and foremost a luscious treat that can be prepared and served with a minimum of fuss. Strawberries can be enjoyed “as is,” or you can balance their sweetness with a splash of balsamic vinegar, a dash of black pepper, a sprinkle of cinnamon, or a scattering of fresh basil or mint. Try stirring them into Greek yogurt, adding them to salads or blending them into your favorite smoothie. By the way, the leaves at the top of the berry are edible – as well as nutritious. Save them to toss into salads or smoothies, or dry them for use in herbal teas. With a modest 32 calories and a substantial 2 grams of fiber in each 3.5-ounce serving, strawberries are a wholesome, low-calorie food with a relatively low glycemic index. Of course, for maximum benefit, always opt for organic berries whenever possible. But, don’t eat strawberries if you are allergic to them. Experts point out that strawberry allergies are more likely to occur in people with allergies to birch pollen and/or apples. Bottom line: strawberries have a rich supply of anti-aging compounds and disease-fighting antioxidants – paired with their juiciness, beautiful scarlet coloration, and irresistible taste. So, no doubt, this fruit makes a spectacular addition to your healthy diet. Sources for this article include: NIH.gov Healthline.com NIH.gov CDC.gov To read the original article click here.

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Let Artichokes Be Your “Armor” – How This Intriguing Food Protects Against Serious Diseases

AHA Publisher — Wed, 07 Jul 2021 07:00:03 +0000

Lori Alton via NaturalHealth365 – While artichokes feature a nutty, mild flavor when properly prepared, their interlocking leaves and armor-plated appearance convey the perception that they are the “tough customers” of the food world. And, when it comes to defending your health, it turns out that artichokes really do live up to their intimidating appearance. These odd-looking members of the thistle family, botanically known as Cynara cardunculus var. scolymus, contain a roster of antioxidant compounds that help combat serious conditions such as heart disease, liver disease, and cancer. In fact, a scientific review supported the ability of artichoke extract to lower blood levels of unhealthy cholesterol and fats – thereby alleviating two risk factors for heart disease. Let’s take a closer look at this tough-but-tender delicacy. Artichoke Extract Improves Heart Health in MULTIPLE Ways In a recent systematic analysis published in Critical Reviews in Food and Science Nutrition, the authors examined nine random controlled trials involving a total of 702 participants to evaluate the effects of artichoke extract on heart health. They concluded that artichoke extract did lower triglycerides and harmful LDL cholesterol – without decreasing levels of beneficial HDL cholesterol. (Additional studies have shown that regular consumption of artichokes or artichoke extract may even increase HDL). The secret could lie with artichokes’ extraordinarily high content of antioxidants, particularly luteolin. This compound not only allows the body to process cholesterol more effectively – but prevents its formation in the first place. Artichokes also contribute to cardiovascular health with their generous amounts of vitamin K (a single medium-sized artichoke contains about 25 percent of the recommended daily intake). This important nutrient helps fight atherosclerosis by keeping calcium out of the blood vessels and in the bones. In addition to possessing cholesterol-lowering effects, artichokes may help reduce high blood pressure. One study of 98 hypertensive men shows modest decreases in BP from daily consumption of an artichoke extract. Not only are artichokes a good source of potassium – which also helps to lower blood pressure – but scientists report that they promote the activity of enzymes that widen and relax blood vessels. But Wait, That’s Not All! Here Is How Artichokes Support Liver Health and Improve Digestion Like their close relative, milk thistle, artichokes contain high levels of an antioxidant compound known as silymarin. Credited with the ability to both protect the liver and promote the regeneration of liver tissue, silymarin is advised by integrative doctors to treat non-alcoholic fatty liver disease or NAFLD. For example, in one clinical study, 600 mg of artichoke extract a day led to improved liver function for NAFLD patients. The benefits of artichokes don’t stop there. An artichoke constituent known as cyanin stimulates bile production, speeding up digestion and the breakdown of fats. In fact, an integrative doctor may recommend artichokes or artichoke extract to treat flatulence, bloating, nausea, heartburn, and irritable bowel syndrome. In one older – but still influential – study, 96 percent of patients with irritable bowel syndrome rated artichoke extract as “better than or … equal to” their previously prescribed medications in easing IBS symptoms. The researchers characterized the extract as both well-tolerated and safe and called for further study. Discover the Compounds That Earned Artichokes the Title of “Cancer-Fighting Nutrient” While human studies on artichokes and cancer are limited, early laboratory and animal research seems to support their value as a cancer-fighting nutrient. A list of the antioxidants contained in artichokes reads like a “Who’s Who” of healthful substances – and includes rutin, quercetin, silymarin, gallic acid, and cyanin. These compounds help prevent the oxidative stress that can trigger the development of cancer. And, in a cell study published in the International Journal of Environmental Research and Public Health, the scientists noted that chlorogenic acid, cynaropricin, and caffeolquinic acids in artichoke leaf extract had “marked” effects on the vitality of colon cancer cells. (In some cases, they were able to induce apoptosis, the pre-programmed death of cancer cells). Thus, the team credited artichoke leaf extract with potential chemotherapeutic effects. In addition, consumption of dietary fiber has been linked in studies with lowered risk of certain types of cancer. One cooked medium-sized artichoke features a generous 6.8 grams of soluble and insoluble fiber. Artichokes Supply a Wealth of Top-Shelf Nutrients Artichokes can be prepared by boiling, roasting, steaming, or even breading and stuffing. Serve the tender hearts in salads, atop pizzas, or in dips and spreads – but first, spoon out the “choke” (the spiny, bristly material at the top of the heart) and toss it. At a modest 60 calories apiece, artichokes provide a lot of nutritional “bang for the buck.” These tasty thistles are also a good source of plant-based protein – with a medium cooked artichoke containing 3.5 grams – and provide healthy amounts of antioxidant vitamin C, B vitamins, and the bone-building minerals phosphorus, magnesium, and calcium. Artichoke extracts are also available, with typical amounts ranging from 300 to 640 mg three times a day. However, check first with your integrative physician before supplementing, and make sure to select a high-quality supplement from a reputable vendor. Artichokes have long been a part of the heart-healthy Mediterranean diet. But there’s no reason not to make them a regular part of yours (if you haven’t already). Sources for this article include: NIH.gov Healthline.com NIH.gov NIH.gov To read the original article click here. For more articles from NaturalHealth365 click here.

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