Nieuws anti-oxidanten en kankerremmers

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Wat zijn redoxmoleculen ?

Redox Signalering moleculen zijn vitaal in ons lichaam en worden door ons lichaam zelf geproduceerd. Alleen vanaf 12 jaar, produceren we er minder en minder van. Redox Signalering moleculen bepalen de reductie en oxidatie in de cel. Dit zijn 2 tegengestelde chemische reacties. Er zijn miljoenen van deze reacties en de redoxmoleculen zijn verantwoordelijk voor de onderlinge afstemming. Een uiterst gevoelige homeostatische balans die zorgt voor het behoud van de cel.

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The Antioxidant Myth

Maple Syrup's 20 Antioxidants

In a new research study conducted by the University of Rhode Island, Dr. Navindra Seeram discovered more than 20 compounds linked to human health in Canadian maple syrup, 13 of which were discovered for the first time in maple syrup. Seeram, assistant professor of biomedical and pharmaceutical sciences in URI's College of Pharmacy, unveiled his findings Sunday, March 21 at the American Chemical Society's Annual Meeting.

Ook kruidnagel is een superfood

Spaanse onderzoekers hebben de kruidnagel tot superfood omgedoopt.



Seanol, een nieuwe, zeer krachtige anti-oxidant

Dr. Lee heeft een verrassende ontdekking gedaan die weinig mensen, zelfs veel alternatieve gezondheidszorg artsen niet weten. Hij en zijn team hebben een antioxidant gevonden die tot 100 keer sterker is dan de bekende anti-oxidanten vitamine C en E, antioxidant-rijke vruchten zoals bosbessen, granaatappels en zelfs groene thee anti-oxidanten



We roesten toch! Antioxidant theorie gerevitaliseerd

De theorie dat ouder worden en bijvoorbeeld de ziekte van Parkinson krijgen samenhangt met roesten van de weefsels, of versterkte oxidatie is een oeroude in de alternatieve geneeskunde. Reden dat veel natuurgeneeskundigen allerlei anti-oxidanten voorschrijven. Tot nu toe was er weinig steun voor bijvoorbeeld hoge doseringen vitamine C, een natuurlijke oxidant. Nu, in het decembernummer van de Archives of Neurology (2009) een revitalisatie van de oxidantenhypothese bij de ziekte van Parkinson.


Pers praat pers na over antioxidanten

‘Anti-oxidanten helpen kanker groeien', kopt de Volkskrant (20 augustus 2009). Het bericht eindigt evenwel met: ‘Onduidelijk is nog welke implicaties de laboratoriumvondst heeft voor kankerpatiŽnten'. Het bericht suggereert tussen kop en staart dat antioxidanten kankercellen helpen overleven en stelt dat hiermee ‘de optimistische boodschap dat anti-oxidanten beschermen tegen kanker, definitief verlaten lijkt'.\


Nano-sized "trojan horse" to aid nutrition

Researchers from Monash University have designed a nano-sized "trojan horse" particle to ensure healing antioxidants can be better absorbed by the human body. Dr Ken Ng and Dr Ian Larson from the University's Faculty of Pharmacy and Pharmaceutical Sciences have designed a nanoparticle, one thousandth the thickness of a human hair, that protects antioxidants from being destroyed in the gut and ensures a better chance of them being absorbed in the digestive tract. Antioxidants are known to neutralise the harmful effect of free radicals and other reactive chemical species that are constantly generated by our body and are thought to promote better health. Normally our body's own antioxidant defence is sufficient, but in high-risk individuals, such as those with a poor diet or those at risk of developing atherosclerosis, diabetes or Alzheimer's disease, a nutritional source of antioxidants is required.Dr Larson said orally delivered antioxidants were easily destroyed by acids and enzymes in the human body, with only a small percentage of what is consumed actually being absorbed.

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New research into plant colours sheds light on antioxidants

Scientists have made an important advance in understanding the genetic processes that give flowers, leaves and plants their bright colours. The knowledge could lead to a range of benefits, including better understanding of the cancer-fighting properties of plant pigments and new, natural food colourings. The research is highlighted in the new issue of Business from the Biotechnology and Biological Sciences Research Council (BBSRC). The scientists, at the John Innes Centre and Institute of Food Research in Norwich, have pinpointed a key group of enzymes involved in the production of plant pigments. The pigments, called anthocyanins, are what give some plants the vivid colours that they use to attract insects and foraging animals. They also give plants protection against environmental stresses and disease. Hundreds of different anthocyanins exist in nature, all with slightly different chemical compositions. The international research team, supported by BBSRC, identified the genes responsible for the enzymes which chemically modify anthocyanins to alter their properties.

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Fresh fruits and vegetables retain antioxidants long after purchase

The next time you think about throwing out those aging strawberries or very ripe grapes, consider this: Belgian scientists report that fruits and vegetables do not lose any antioxidant content in the days after purchase, even as tell-tale signs of spoilage appear. In some cases, antioxidant levels actually rise.

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Study finds antioxidant deficiency linked to pulmonary hypertension

recent study shows that a loss of antioxidants in the endothelial cells that line blood vessels in the lungs contributes to the loss of vasodilator effects and, ultimately, to the development of pulmonary hypertension. The findings appear in Clinical and Translational Science. The study, led by Serpil Erzurum of the Cleveland Clinic, evaluated antioxidant activities in patients with idiopathic pulmonary arterial hypertension (IPAH), a fatal disease characterized by progressive increase in pulmonary artery pressure and vascular resistance. Erzurum's study found that the inactivation of these oxidants inside the cell is achieved mainly by the cell's own line of defense against oxidants. Additionally, the researchers determined that this process may contribute to low levels of nitric oxide, identified in IPAH and a fundamental component in the pathogenesis of pulmonary hypertension. According to Dr. Erzurum, there is a potential long-term benefit to the care of patients with IPAH due to the study's findings. "Antioxidant augmentation in patients might be used to increase nitric oxide vasodilator effects, reduce pulmonary artery pressures and potentially improve clinical outcomes," she said.

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Antioxidants reduce the toxic effects of lead

A research study carried out by the Universidad Complutense de Madrid (UCM) proves that administering natural antioxidants can reduce the effects of lead poisoning in animals during the gestation and lactation periods. The study suggests that it could also be effective in humans. In this study, published in the magazine Food and Chemical Toxicology, the researchers aimed to prove that since the principal toxicity mechanism of lead poisoning is that it creates free radicals that lead to cellular destruction; administrating natural antioxidants could reverse this process and re-establish the organism's lost balance. The results of the study are preliminary but they could be the beginning of a possible therapeutic treatment to cure the disease. In order to prove their theory, the researchers carried out an experiment using gestating mice that were separated in to four different groups with different additives in their drinking water. The control group was only subjected to purified water, the drinking water for the second group was contaminated with lead, the drinking water for the third group was also contaminated with lead, but the mice were also treated with antioxidants (zinc, vitamins A,C, E and B6) and the fourth group was just treated with the antioxidants and uncontaminated water. The research stemmed from the belief that the main cause of the toxicity of lead is the oxidative stress, an imbalance between the antioxidants and the free radicals present in an organism, leading to an excess of free radicals and a consequent destruction of tissues. The results have concluded that such alterations, measured by evaluating various biochemical changes in the brain of the baby mice, diminish in subjects subjected to lead and treated with antioxidants, almost reaching the levels of the control group. The symptoms of lead poisoning were also drastically reduced, reinforcing the theory that administering antioxidants could be a very effective therapy.

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Andalusian researchers find out that postwar food vecht is an important source of antioxidant activity

Researchers of Instituto de la Grasa (part of the Spanish National Research Council -CSIC) and the Vegetal Biology and Ecology Department of the University of Seville have found out that vetch is an important source of phenolic compounds with a high antioxidant activity. It is a leguminous plant of the Fabeae family, very popular during the Spanish post-war as a basic foodstuff. Currently, vetch is frequently grown in the Indian subcontinent, in Ethiopia and surrounding countries, in the Mediterranean area and in South America. This finding is paradoxical because its excessive consumption causes lathyrism, a disease of the spinal cord. It has been published in the Food Science and Technology of the Swiss Society of Food Science and Technology journal. For researchers, these results could open a door to future alternative growings. Polyphenols are antioxidants that protect LDL's from oxidation. They are absorbed in our body and appear in our blood and tissues through fruits, vegetables and wine. Its consumption causes an increase of the antioxidant capacity in the blood, which prevents oxidative stress, linked to diseases and the ageing process. Researchers studied the content in polyphenols and the antioxidant activity of the seeds of 15 species of Lathyrus in Andalusia: L. hirsutus, L. filiformis, L. sativus, L. cicera, L. angulatus, L. sphaericus, L. annuus L. clymenum, L. pratensis, L. ochrus, L. aphaca, L. latifolius, L. setifolius, L. tingitanus and L. amphicarpos. In this research work, scientists noticed different proportions in the contents of the seeds polyphenols, which fluctuated between 3.8 mg/g of flour in L. setifolius and 29.2 mg/g in the case of L. sphaericus. Moreover there were higher contents of polyphenols in the smallest seeds due to a higher amount of husk, which is richer in these compounds.

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Semen quality depends upon antioxidants

Low antioxidant intake is associated with low reproductive capacity in semen. This is the finding of a new study carried out in two infertility centres in Alicante and Murcia, and which has been published online in the journal Fertility and Sterility. "Our previous research study, published in March, showed that men who eat large amounts of meat and full fat dairy products have lower seminal quality than those who eat more fruit, vegetables and reduced fat dairy products. In this study, we have found that people who consume more fruits and vegetables are ingesting more antioxidants, and this is the important point", Jaime Mendiola, lead author of the article and a researcher at the University of Murcia, tells SINC. The experts have spent the past four years analysing the link between dietary habits or workplace exposure to contaminants and the quality of semen among men attending fertility clinics. The objective was to find out whether a higher or lower intake of vitamins, which act as antioxidants, could affect semen quality. These molecules, which are present in foods such as citrus fruits, peppers and spinach, work by lowering the level of oxidative stress that can affect semen quality, and improve sperm concentration parameters as well as sperm mobility and morphology. The study was carried out among 61 men, 30 of whom had reproductive problems, while the remaining 31 acted as controls. "We saw that, among the couples with fertility problems coming to the clinic, the men with good semen quality ate more vegetables and fruit (more vitamins, folic acid and fibre and less proteins and fats) than those men with low seminal quality", explains Mendiola. "A healthy diet is not only a good way of avoiding illness, but could also have an impact on improving seminal quality. What we still do not understand is the difference between taking these vitamins naturally and in the form of supplements. In the studies we are going to carry out in the United States (where the consumption of vitamins in tablet form is very common) we will be looking at the role of supplements", the Spanish scientist continues.

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Plums poised to give blueberries run for the money

There’s an emerging star in the super-food world. Plums are rolling down the food fashion runway sporting newly discovered high levels of healthy nutrients, say scientists at Texas AgriLife Research. Plainly, “blueberries have some stiff competition,” said Dr. Luis Cisneros, AgriLife Research food scientist."Stone fruits are super fruits with plums as emerging stars."

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Aston University to explore anti-oxidant benefits of UK grown rosemary

The benefits of UK grown rosemary are set to be explored, and with it the potential to create a new genre of renewable bio-based antioxidants. Polymer scientists at Aston University in Birmingham, UK, have been awarded a £235,000 grant to develop a range of antioxidants from the active natural ingredients present in rosemary. Synthetic antioxidants, added to provide stability to products in areas as diverse as cosmetics, food and drink packaging and car lubricants, help to prevent or reduce the formation of active chemical species (free-radicals) that are responsible for the deterioration and breakdown of organic materials. The damaging effects of free radicals are also often linked to cancer and other degenerative conditions in the human body. The aim of the research is to replace some of these synthetic antioxidants with rosemary-derived antioxidants to add a natural and renewable source to products. This will also help address potential issues relating to safety and toxicity in human-contact applications. Dr Sahar Al-Malaika, Reader in Chemical Engineering and Applied Chemistry at Aston, who is a pioneer on the use of vitamin E as an antioxidant in polymers, believes that this latest research could prove as significant. They are studying UK grown rosemary in particular, as evidence suggests the plant yields higher levels of antioxidants than those grown on the continent.

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Boston College profs study oxidative stress subcellular to discover its role in diseases

An interdisciplinary team of scientists from Boston College has found a means to discover more about what role oxidative stress plays in the development of diseases by studying it at the subcellular level. Oxidative stress is known to underlie many human diseases including atherosclerosis, Parkinson's disease and Alzheimer's disease.

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Ripe fruit preferred

A team led by Bernhard Kraeutler at the University of Innsbruck has determined that the breakdown of chlorophyll in ripening apples and pears produces the same decomposition products as those in brightly-colored leaves. These colorless decomposition products are highly active antioxidants.

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New insights into how natural antioxidants fight fat

Scientists in Taiwan are reporting new insights into why diets rich in fruits and vegetables reduce the risk of obesity. Their study, scheduled for the Oct. 17 (current) issue of ACS’ Journal of Agricultural and Food Chemistry, a bi-weekly publication, focuses on healthful natural antioxidant compounds called flavonoids and phenolic acids.

In the study, Gow-Chin Yen and Chin-Lin Hsu point out that large amounts of those compounds occur in fruits, vegetables, nuts and plant-based beverages such as coffee, tea, and wine. Scientists long have known that flavonoids and phenolic acids have beneficial health effects in reducing the risk of heart attacks, cancer, obesity, and other disorders. However, there has been uncertainty about exactly how these compounds affect adipocytes, or fat cells.

The researchers studied how 15 phenolic acids and six flavonoids affected fat cells in laboratory cultures of mouse cells. Their results showed that fat cells exposed to certain antioxidants had lower levels of an enzyme that forms triglycerides and accumulated lower levels of triglycerides — fatty materials which at high levels increase the risk of heart disease. The findings suggest that these compounds could be effective in improving the symptoms of metabolic syndrome, a cluster of symptoms like obesity and high blood sugar that increase the risk of heart disease, the researchers said.

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Antioxidants could provide all-purpose radiation protection

Two common dietary molecules found in legumes and bran could protect DNA from the harmful effects of radiation, researchers from the University of Maryland report. Inositol and inositol hexaphosphate protected both human skin cells and a skin cancer-prone mouse from exposure to ultraviolet B radiation, the damaging radiation found in sunlight, the team reported today at the American Association for Cancer Research Centennial Conference on Translational Cancer Medicine.

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Antioxidants could help Huntington’s Disease sufferers

Therapeutic strategies to strengthen antioxidant defences could help to prevent the progression of Huntington’s Disease. This is the suggestion from the results of the first ever trial on human samples carried out by researchers at the University of Lleida. The results have been published in the latest issue of Free Radical Biology & Medicine magazine. A study carried out by Catalan researchers shows that oxidative stress and damage to certain macromolecules are involved in the progression of Huntington’s Disease (HD), which is characterised by psychiatric and cognitive disturbance, involuntary movements (chorea) and dementia. The research was carried out using human brain samples obtained post mortem from people affected by HD, which were compared with samples from control patients (C) who had died from unrelated illnesses or other causes. The two cerebral areas most affected by this illness – the striate cortex and cortex – were studied. The samples, which were provided by the tissue bank at the University of Barcelona’s Institute of Neuropathology, were divided into HD-C group pairs based on gender, age, and the length of time after death before the tissue had been removed. “Bidimensional electrophoresis techniques were used to compare the differences between the proteins present in the brains of the sick people and those of the controls,” said Elisa Cabiscol, professor of biochemistry at the University of Lleida, and one of the report’s authors. “The results showed that more than half of these were enzymes related to antioxidant defence systems.” This study, which used human samples for the first time and was funded by Spain’s Consolider-Ingenio 2010 Programme, found that the brain tissue from people suffering from HD had elevated levels of proteins that eliminate reactive oxygen species (ROS), or free radicals, as they are more commonly known.

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Antioxidant product could fight damage after exercise

A small study has reported that a protein powder mix of amino acids, vitamins and minerals could help combat fatigue during a difficult workout.

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Native fruits bear sweet antioxidants

The fruits - Kakadu plum, Illawarra plum, Burdekin plum, Davidson’s plum, riberry, red and yellow finger limes, Tasmanian pepper, brush cherry, Cedar Bay cherry, muntries and Molucca raspberry; were compared with blueberries (cultivar Biloxi) – a fruit renowned for its high antioxidant properties.

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Reductive stress linked to heart disease

Antioxidants are widely considered an important defense against heart disease, but University of Utah researchers have found excessive levels of one antioxidant -- reduced glutathione -- actually may contribute to the disease. The findings, published in the Aug. 10 issue of Cell, indicate a new class of drugs can be developed to treat or even prevent heart disease caused by "reductive stress," according to Ivor J. Benjamin, M.D., the study's principal author.

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Antioxidant overload may underlie a heritable human disease

Despite the popular notion that antioxidants, such as vitamins C and E, offer health-promoting benefits by protecting against damaging free radicals, a new study in the Aug. 10 issue of the journal Cell reveals that, in fact, balance is the key. The researchers show in mice that an overload of natural antioxidants can actually lead the heart to failure.

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Antioxidants offer pain relief in patients with chronic pancreatitis

Antioxidant supplementation was found to be effective in relieving pain and reducing levels of oxidative stress in patients with chronic pancreatitis (CP), reports a new study in Gastroenterology. CP is a progressive inflammatory disease of the pancreas in which patients experience abdominal pain (in early stage) and diabetes and maldigestion (in late stage). Pain is the major problem in 90 percent of patients with CP and currently, there is no effective medical therapy for pain relief. Gastroenterology is the official journal of the American Gastroenterological Association (AGA) Institute.

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Clemson chemists discover new way antioxidants fight debilitating diseases

Debilitating diseases are often linked to DNA damage that occurs when metal ions in the body produce reactive oxygen compounds that damage cells. Studies have shown antioxidants that neutralize this activity and are found in fruits, vegetables, green tea, garlic and onions can be effective at preventing damage. A Clemson team has found a new mechanism for antioxidant activity: antioxidants bind to naturally present iron and copper to prevent formation of compounds that damage DNA.

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Antioxidant to retard wrinkles discovered by Hebrew University researcher

A new method for fighting skin wrinkles has been developed at the Hebrew University Faculty of Agriculture, Food and Environmental Quality Sciences.“A problem with many of the commercial antioxidants found today in the market that are said to retard the aging process is that they oxidize quickly and therefore their efficiency declines with time,” said Dr. Bossi. “Vitamin C, for example, oxidizes rapidly and is sensitive to high temperatures. This is also true of the antioxidant EGCG which is found in green tea, and vitamin E. As opposed to these, the antioxidant which I used in my research is able to withstand high temperatures, is soluble in water, and does not oxidize easily and thus remains effective over time.”

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Understanding how oxidative stress impairs endothelial progenitor cell function

Researchers from the Herman B Wells Center for Pediatric Research at the Indiana University School of Medicine and Riley Hospital for Children report in the Nov. 2008 issue of the journal Antioxidants & Redox Signaling that a review of the scientific literature reveals that how endothelial progenitor cells respond to oxidantive stress appears to be a critical determinant in maintaining a healthy cardiovascular system.

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Button mushrooms contain as much anti-oxidants as expensive ones

The humble white button mushroom (Agaricus bisporus) has as much, and in some cases, more anti-oxidant properties than more expensive varieties. Although the button mushroom is the foremost cultivated edible mushroom in the world with thousands of tonnes being eaten every year, it is often thought of as a poor relation to its more exotic and expensive cousins and to have lesser value nutritionally. But according to new research in SCI’s Journal of the Science of Food and Agriculture, the white button mushroom has as much anti-oxidant properties as its more expensive rivals, the maitake and the matsutake mushrooms - both of which are highly prized in Japanese cuisine for their reputed health properties including lowering blood pressure and their alleged ability to fight cancer.

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