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The Facts about Vitamins & Minerals
Vitamins are carbon containing substances derived from plants and animals. They are called micronutrients because they are needed in relatively small amounts in the body when compared with macronutrients, such as carbohydrates, fats and proteins. Vitamins are critical for nerve transmission, muscle contraction, blood formation, protein metabolism and energy production.
Minerals are inorganic substances that are absorbed by plants or eaten by animals that make the human diet; minerals are micronutrients required by the body in small amounts. Minerals function to help build strong bones, teeth, and are necessary for the manufacture of hemoglobin. Minerals can be separated into 2 categories: micro and macro minerals. Macro minerals are needed by the body in larger amounts than micro minerals and include calcium, magnesium, phosphorus, potassium, sodium and sulfur. Micro minerals, often referred to as trace minerals include chromium, iodine, iron, manganese, molybdenum, selenium and zinc.
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Omega-3 and Omega-6 Oils
Nutritionally important Omega 3 fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), all of which are polyunsaturated. The human body cannot synthesize Omega 3 fatty acids, but it can form "long chain" 20-carbon unsaturated Omega 3 fatty acids (like EPA) and 22-carbon unsaturated Omega 3 fatty acids (like DHA) from the "short chain" eighteen-carbon omega 3 fatty acid alpha-linolenic acid. The short chain Omega 3 fatty acids are converted to long chain forms (EPA, DHA) with an efficiency of approximately 5% in men, and at a greater percentage in women. Some potential benefits have been reported in conditions such as rheumatoid arthritis and cardiac arrhythmias. There is preliminary evidence that Omega-3 fatty acids supplementation might be helpful in cases of depression and anxiety. Several studies report possible anti-cancer effects of Omega 3 fatty acids (particularly breast, colon, and prostate cancer). Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival. In the March 2007 edition of the journal Atherosclerosis, 81 Japanese men with unhealthy blood sugar levels were randomly assigned to receive 1800 mg daily of eicosapentaenoic acid (EPA) with the other half being a control group. The thickness of the carotid arteries and certain measures of blood flow were measured before and after supplementation. This went on for approximately two years. A total of 60 patients (30 in the E-EPA group and 30 in the control group) completed the study. Those given the EPA had a statistically significant decrease in the thickness of the carotid arteries along with improvement in blood flow. The authors indicated that this was the first demonstration that administration of purified EPA improves the thickness of carotid arteries along with improving blood flow in patients with unhealthy blood sugar levels. Another study regarding fish oil was published in the Journal of Nutrition in April 2007. Sixty four healthy Danish infants from nine to twelve months of age received either cow's milk or infant formula alone or with fish oil. It was found that those infants supplemented with fish oil had improvement in immune function maturation with no apparent reduction in immune activation. Hemp oil has similar effects because it has a high content of Omega 3 fatty acids. Research in 2005 and 2006 has suggested that the in-vitro anti-inflammatory activity of Omega 3 acids translates into clinical benefits. Cohorts of neck pain patients and of rheumatoid arthritis sufferers have demonstrated benefits comparable to those receiving standard medications.
Linoleic Acid (LA) is an unsaturated Omega-6 fatty acid. It is one of two essential fatty acids that humans and other animals must ingest for good health because the body requires them for various biological processes, but cannot synthesize them from other food components. Nutrients absorbed directly by the skin go directly to the bloodstream, with the added benefit of the skin filtration mechanism. The nutrients delivered through the skin are of higher quality because they are not denatured by digestion.
The word linoleic comes from the Greek word linon (flax). Oleic means of, relating to, or derived from oil or olive or of or relating to Oleic Acid since removing the Omega-6 double bond produces Oleic Acid.
Cancer prevention
A study in mice has shown that dietary intake of Conjugated Linoleic Acid (CLA) can help prevent cancer in mice. The study looked at a specific isomer of LA and studied its effect on cancer induced by dimethylbenz(a)anthracene. The study suggested a significant effect of CLA intake on the reduction of carcinogenesis.
Cystic fibrosis
Since children with cystic fibrosis suffer from Essential Fatty Acid Deficiency due to malabsorption, it was hypothesized that high doses of LA might aid in their growth. The study looked at two groups of infants with cystic fibrosis on diets with two different levels of LA. It was shown that supplementary LA, indeed, has a positive effect on the growth of infants with cystic fibrosis, especially between 6 and 9 months of age.
Dermatitis
Dermatitis is one of the first signs of an Essential Fatty Acid deficiency in both humans and animals. Until 1955, one of the most widely applied treatments for atopic eczema was a high dose of GLA.
Diabetes
A number of studies have shown that diabetics require higher than normal intakes of LA. Because diabetics have consistently been shown to have above normal levels of LA while having lower than normal levels of gamma-Linoleic Acid (GLA), it is believed that diabetics have impaired delta-6-desaturase activity. Increased intakes of LA have been shown to attenuate diabetic complications in numerous studies.
gamma-Linolenic Acid
gamma-Linolenic acid (GLA) is obtained from vegetable oils such as: Evening Primrose (Oenothera biennis) Oil, Blackcurrant Seed Oil, Borage oil, and Hemp Seed Oil. GLA is also found in considerable quantities in edible hemp seeds and from Spirulina, a Cyanobacterium.
From GLA, the body forms dihomo-γ-linolenic acid (DGLA). This is one of the body's three sources of eicosanoids. DGLA is the precursor of the prostaglandin PGH1, which in turn forms prostaglandin PGE1 and the thromboxane TXA1. PGE1 has a role in regulation of immune system function and is used as the medicine Alprostadil. TXA1 modulates the pro-inflammatory properties of the thromboxane TXA2.
Although GLA is an Omega-6 fatty acid, a type of acid that is, in general, pro-inflammatory, it has anti-inflammatory properties.
GLA is sometimes prescribed in the belief that it has anti-inflammatory properties lacking some of the common side-effects of other anti-inflammatory drugs. Herbal medicine advocates recommend GLA for autoimmune disorders, arthritis, eczema, and PMS, with noticeable results not expected for months. Research is ongoing, investigating GLA as a potential anticancer agent. GLA is unique among the Omega-6 polyunsaturated fatty acids (Linoleic acid, GLA and Arachidonic acid) in its potential to suppress tumor growth and metastasis. David Horrobin published much research on the use of GLA (as Evening Primrose Oil) as a dietary supplement for treating atopic eczema. He also founded Scotia Pharmaceuticals, which sold this oil as a pharmaceutical. As well, the US National Institute of Health's MedlinePlus states that there is 'B' grade evidence ('good scientific evidence') for the efficacy of Evening Primrose Oil in the treatment of eczema and skin irritation.
GLA can also form a Lithium salt, increasing its solubility in water. The resulting compound is Li-GLA, also called Lithium Gammalinolenate. Li-GLA is currently in phase II clinical trials to determine whether it is useful in the treatment of HIV infections, since it has the ability to destroy HIV-infected T cells in vitro. It has a number of side-effects, including a reduction in hemoglobin, hematuria, gastrointestinal disturbance, fatigue, and headache.
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The Importance of Antioxidants
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The Importance of Antioxidants
Antioxidants guard the body against highly reactive molecules known as free radicals. Uncontrolled, these harmful molecules can wreak havoc on healthy cells and tissues, leading to the development of degenerative diseases. Free radical damage is also thought to be a major issue in the aging process. By neutralizing free radicals, antioxidants can help put a stop to this cell and tissue damage. The body manufactures some antioxidants as a matter of course. For example, the enzymes glutathione peroxidase and superoxide dismutase are potent weapons in the body’s defense against free radicals. Certain vitamins, minerals and herbs also have antioxidant effects: particularly Vitamins C, E, Beta Carotene, Zinc, Selenium, Ginseng and Ginkgo.
Recent laboratory research has shown that antioxidants such as vitamin E help prevent coronary heart disease in humans. Of thousands of people studied worldwide, those who consumed more antioxidants were less likely to develop heart disease. The other major life-threatening disease linked to free-radical damage is cancer. Many scientists believe that high levels of free radicals may play a role in transforming healthy cells into cancerous ones. Free radicals may be involved in the development of cancers resulting from exposure to cigarette smoke, radiation and carcinogens such as asbestos. Some experts think these cancers result from oxidative damage to DNA. Injury to DNA can result in mutations and this may be the first step in what is known to be a multistage progression from the initial mutation to a cancerous cell. Antioxidants seem to help most in preventing cancers linked to free-radical damage – especially those involving the gastrointestinal tract and the lungs. Numerous studies have shown that antioxidants can prevent injury to DNA by neutralizing free radicals before they can cause harm. Even after damage has occurred, antioxidants may be able to reverse some of the changes, or at least halt the long progression from simple DNA damage to the development of cancer.
Many studies have shown that an increased intake of antioxidants can reduce the risk of developing cataracts. Some eye specialists believe that antioxidants may help prevent an even more serious eye disorder called macular degeneration. This is a condition in which the macular area of the eye responsible for registering fine detail in the center of the field of vision begins to break down, causing gradual loss of visual acuity. Eventually, the condition can result in severe visual impairment, and may even lead to permanent blindness. As with cataracts, many experts believe that the disorder may partly result from years of free-radical damage from the sun’s UV rays. If free radicals are involved, antioxidants have the potential to play an important role in protecting the eyes.
Many laboratory experiments have linked free radicals to aging-related decline in immune function. Additionally, clinical studies suggest that antioxidants can help slow this rate of immune function decline and may even reverse it. In fact, studies show that antioxidants may even help reduce the incidence and duration of infection among the elderly by enhancing immunity.
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Vitamin E
Vitamin E is a potent antioxidant that helps protect cells by inhibiting the oxidation of phospholipids: the fats contained in cell membranes. Working as an antioxidant , Vitamin E protects the lungs against injury from air pollution, guards against free-radical damage throughout the body and may impede the development of tumors. It also prevents the oxidative destruction of other nutrients including Vitamins A and C, as well as Beta-Carotene. Evidence suggests that Vitamin E works synergistically with other antioxidants such as Vitamin C.
Health Benefits
The studies that have so far been conducted on the health benefits of Vitamin E have produced some very impressive findings that point to the vitamin’s protective effects against cancer, cardiovascular disease and cataracts. Research has also shown that vitamin E can help boost immunity and may even be useful in the treatment of neurological disorders, such as Parkinson’s disease.
Cancer
A growing body of research suggests that Vitamin E can provide protection against several types of cancers, including cancers of the mouth, lungs, cervix and breasts. In a study conducted in Finland over a period of eight years, researchers compared blood levels of the alpha-Tocophenol form of Vitamin E in 36, 265 adults. The investigation concluded that individuals with low blood levels of alpha-Tocophenol were 1.5 times more likely to develop cancer than people with higher levels of the nutrient.
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Vitamin C
Vitamin C is involved in the formation and maintenance of collagen. Although the extent of Vitamin C’s effect on immunity is still in debate, the nutrient is known to play a critical role in the body’s immune system function. Vitamin C stimulates the production of antibodies, which fight viruses, bacteria and fungi to protect the body against illnesses and infections. It also promotes the production of interferon, a protein that protects the cells from viral infection. As well, Vitamin C is known as an antioxidant that interferes with the production of free radicals connected to the development of degenerative diseases, such as cancer and cardiovascular disease. Additionally, vitamin C blocks the formation of Nitrosamines, potentially cancer-causing compounds that are produced in the stomach from nitrites. Nitrosamines have been associated with an increased risk of certain cancers, especially those of the digestive system. In high doses, Vitamin C can minimize allergic reactions by interfering with the release of Histamines, which are commonly associated with allergies.
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