ANTIOXIDANTS

Blackberries: A Guide To Purchasing, Prepping, Preserving And Preparing

2007-07-11T23:29:00.001-07:00

by AJ Adams

Blackberries are late season autumn berries that are well worth the wait. This dark purple fruit is high in vitamin C, vitamin E and, like other dark berries, antioxidants.

The path to great blackberries is paved by the 4 P's; Purchasing, Prepping, Preserving and Preparing.

Purchasing: When you're looking for the perfect blackberries and you can't get out to the farm yourself to pick them, you want to keep your eyes out for a nice, purple-black color. The berries should be firm, but still plump looking. They should also be dry, but not too dry - you want some juiciness about it. Like most fruits and vegetables, the best smelling and most fragrant ones are the tastiest, so give them a good smell.

Preparation: Don't wash or rinse the berries until you're ready to use them. Otherwise, the extra moisture and condensation could speed up the spoiling process. When you're ready, rinse the berries thoroughly under low-pressure running water. Pick out any loose stems or leaves.

Preserving: If you're not going to use the berries within a few days or purchasing or picking them, then you'll need to preserve them. The easiest way is to freeze them. A good method is to lay out the berries on a flat tray, freeze them and then move them to a plastic freezer bag. This will keep them from freezing as one solid clump.

Preparing: If you plan on serving the berries solo with a touch of cream and sugar, then fresh is best. But, if your blackberry dreams are pinned on pies, puddings, crumbles, and jams then frozen blackberries will do just fine, but remember that cooking and processing, like in all produce, will drastically reduce the levels of Vitamin C and Vitamin B. Like all fruits and vegetables, blackberries combine best with other fruits from their season, so try matching them with apples and squash for fantastic flavor.

What's Good For Age Spots?

2007-07-11T23:28:00.001-07:00

by Charles Browne

Age spots (also called liver spots or solar lentigines) are collections of pigment caused by excessive sun exposure, poor liver function, nutritional deficiency, or lack of exercise. Age spots are the yellowish-brown flat spots that look like large freckles of various sizes. Though harmless and painless, these changes in skin color are associated with older skin. They usually appear on the hands, but they can be almost anywhere, such as the face, arms, shoulders, back, or feet- the areas most exposed to the sun. While age spots are very common in adults over 40, they can affect younger people also.
As we age, and our metabolism slows down, the liver may become so overloaded with toxins that it cannot rid the body of them. Years of being in the sun begin to add up. Oxidation within the body, and the lack of antioxidants in our diet, also plays an influential role in this process. Due to thin skin or excessive sun exposure, pigment can also be deposited as a reaction to an injury or bruise, similar to a scar being a response to a cut.
Age spots are the surface sign of free radical intoxification of the body, therefore it may be more beneficial to fight them internally. Vitamins (or foods rich in the vitamins) which may be helpful include: B6 (pyrodoxine), Beta-carotene, B Complex, C, Calcium & Magnesium, Cysteine, D, E, Lecithin, and Selenium. Herbs which may be helpful include: Burdock, Ginseng, Gotu Kola, Licorice root, Milk Thistle, Red Clover, and Sarsaparilla.
Vitamins and herbs may also be applied externally, to be absorbed into the skin. Those useful include: Apple Cider Vinegar, Dandelion juice, Lemon juice, Onion, and vitamins A, C, & E.
Age spots take years to form and eliminating them will also take time, so don't give up. Try a remedy, be patient, and if there's no improvement after a few months, try another one. Avoid excessive sun exposure, and always use a sunscreen of at least SPF 15. Avoid unhealthy fats.
To promote liver function, eat lots of fruits and vegetables (especially raw), & whole grains. Consume plenty of green vegetables. Maintain a healthy weight, and remember that sweating is good for you. Also avoid alcohol, artificial sweeteners, aspirin, caffeine, drugs, fats, food additives & preservatives, foods with artificial anything, meat, processed foods, salt, shellfish, sugar, tobacco smoke, and white flour.
NOTE: Irregular, dark spots that increase in size or change color or texture, should be checked immediately by a doctor. They could be skin cancer.

Super Foods are Self Contained Powerhouses of Nutritional Content

2007-07-11T23:27:00.000-07:00

by Paul Crantz

If you've heard the term "super food", are you thinking of vitamin drinks or the latest greatest diet and muscle concoction? The generally accepted criteria for a super food is a food unusually rich at least one or more essential nutrient. Most contain multiple nutrients and benefits at levels well above the norm. Well, you may be surprised to learn that the world's most nutritionally beneficial foods are right under your nose, readily available most anywhere. Let's take a quick look.

Let's start with nuts, walnuts, peanuts, macadamias, my favorite, and others. Just by eating a handful of nuts, five times a week, you can improve your cholesterol and lower your risk of cardiovascular disease by 15% to 50%. Just try and find a pill that will even touch those numbers, at least naturally and safely. Nuts, especially walnuts, are an excellent source of plant based Omega 3 fatty acids. For vegans, this is good news indeed, for much of the foods rich in fatty acids are found in animal products, such as fish and eggs. One generous handful of nuts, say a dozen walnut halves, contain about 150 calories which should not wreck your diet.

Another super food group are foods that are deep blue, purple, red, green, or orange. For instance, take the blueberry, in a class all by itself. They are not hugely nutritious in any one area as much as they have such a broad spectrum. They have folic acid, C., carotenes, bioflavanoids and literally hundreds of other compounds, all beneficial to health. Strawberries, raspberries and most other berries are also similar in nutritional value. Tomatoes are packed with vitamin C and vitamin A, and you also get some fiber, but especially Lycopene, a powerful antioxidant, is abundant in tomatoes and tomato products. Studies found that lycopene may help reduce some cancer and heart disease. Sweet potatoes are one of the best vegetables you can eat. They're loaded with carotenoids, vitamin C, potassium, and fiber.

Whole grains are definitely in this class. Whole grains are thought to have even more phytochemicals and antioxidants than even the best fruits and vegetables. You've probably heard the adage that Bread is the Staff of Life. It's not hard to see why. Most of the antioxidants are found in the germ and the bran of a grain. Whole grains are an excellent source of B vitamins, vitamin E, magnesium, iron and fiber as well as other valuable antioxidants not found in some fruits and vegetables. Whole wheat, wild rice, brown rice, oatmeal and popcorn are all good examples.

What about pomegranates? There are other super fruits but pomegranates are probably not as well known as they should be. Pomegranate fruits contain polyphenols, tannins and anthocyanins - all are beneficial antioxidants. Interestingly, pomegranate juice contains high levels of antioxidants - higher than most other fruit juices, red wine or green tea. Studies have shown that the juice of the pom is effective in lowering high blood pressure as well as LDL, the bad cholesterol. Plus, it is absolutely delicious. Don't miss this one.

Seafood, especially wild salmon, sardines and tuna, are an undeniable super food group. These foods are extremely rich in the good fatty acids, especially Omega 3 acids. It has been shown, beyond any doubt, that Omega 3 is crucial for optimal brain functioning. The brain is about 60% fat, it needs a fat based nutrient to keep it well lubed, so to speak. Omega-3 fatty acids, in particular docosahexaenoic acid or DHA. Not only will it feed and lubricate a developing brain, DHA also seems to help stave off dementia, a very real problem in the elderly population.

Legumes or beans are super in every sense of the word. Each bean may have its own unique nutritional characteristics, but they all provide a tremendous nutritional boost to our diets. Beans are an excellent source of low fat protein and fiber, and they are loaded with B vitamins, folate, magnesium, iron and potassium, just to name a few. Beans are also loaded with hundreds of phytonutrients, which play an essential role in overall cellular health, and numerous other benefits.

The foods listed above are on my short list of super foods. I chose these foods for two reasons. Number one is that they are, for the most part, readily available worldwide. Number two is that these foods are synergistic, meaning any combination of two or more of these foods used in our diets could keep us in glowing good health, satisfying our nutritional needs for a lifetime. Bon appetit', thanks for reading.

Selecting the Best Tea for You

2007-03-26T19:49:00.002-07:00

by Dennis Brown

If you're ready to explore the fine world of healthy tea, you should understand there are three foremost types of tea decorating the shelves of supermarkets: green, oolong, and black. Today, the three prominent brands of tea are joined by a fourth, which promises a wealth of medical aid - white tea. The distinction between all of the types of tea is the way that each is harvested and processed. As a rule of thumb, the younger the leaf, the higher the numbers of antioxidants (as exhibited with the white tea variety).

Black Tea

Accounting for greater than 75% of the tea production in the entire world, the black variation is sometimes called pekoe or orange pekoe. Since the leaves are fermented before drying, black tea has the tiniest numbers of the antioxidants that can be helpful to your body. When matched to all the teas, black tea possesses the highest quantity of theaflavin, which is thought to limit the danger of cancer and cardiovascular disease. Per a long-term study done by the Netherlands National Institute of Public Health and the Environment, parallels were detected between daily consumption of black tea and a smaller risk of suffering a stroke. Scientists in Saudi Arabia also discovered a 50% reduction of developing coronary heart disease.

Oolong Tea

Since oolong tea undergoes an incomplete fermentation, there is still a reasonable measure of antioxidants to prevent and treat an assortment of medical concerns. A large level of polyphenol is related to the drinking of oolong tea, which has a connection to the hindrance and handling of heart-related diseases. When drinking a ½ cup of oolong tea every day may arise in a smaller risk of high blood pressure (or hypertension) by almost 50%. This type of tea also helps against embarrassing skin conditions and tooth decay.

Green Tea

Green tea does not enter a conversion of fermentation, which leads to a larger concentration in healthy qualities than the black and oolong type. A large quantity of catechin is contained inside a cup of green tea and it is due to this component that you get the multitude of anti-bacterial and anti-viral properties. Drinking green tea may also help various patients fight high cholesterol levels, cardiovascular disease, infection, rheumatoid arthritis and a weakened immune system.

White Tea

When processing the ingredients for white tea the youngest leaves and buds are left untouched. Due to this the biggest quantity of antioxidants is present inside a cup of white tea. White tea has the potential to fight against fungi, viruses, and bacteria. The white type of tea also boosts the anti-bacterial and anti-viral fighting strength of several of the most purchased toothpastes on the market. Studies done on the polyphenols in white tea have discovered the potential to eradicate cancer causing cells.

You can find it very demanding to select the right tea when they each have innumerable possible benefits. I would suggest that you should regularly consume the one that you think is most enjoyable. Tea is something that should be savored not just considered a medicine. I would also suggest you to pick a couple days each week to sample a different tea. This way you might get some of the potential benefits of all the teas and you might even discover a new favorite tea.

About the Author
To read more about the benefits of tea, come over to Dennis Brown's site www.lifestea.com

Exercise And The Benefits To Older Skin

2007-03-26T19:49:00.001-07:00

by Louise Forrest

Exercise is not only good for young skin, but it can also have amazing benefits for older skin too.

Exercise has been linked to benefits with the skin for years now, and it is no big surprise that if you exercise regularly, your skin will really reap the benefits. So just what benefits can exercise provide for older skin?

The Benefits of Exercise on Older Skin:

Keeping yourself in shape when you are older not only improves your fitness level, helps you to live longer, and help to firm the skin, but it can also help to heal the skin.

Older skin is generally more prone to wounds and sores, and exercise can really help to heal them. Even if you have never exercised in your life, if you start exercising regularly when you are older, you will still see the benefits.

As you get older, less exercise is needed and so you generally need to exercise for around fifteen minutes per day. It all depends upon the type of exercise which you do. If for example you fancy a walk, you only have to do fifteen minutes.

However, if you wanted to ride a stationary bike, you would have to do thirty minutes in order for the benefits to really show. The most essential thing to do before exercising is to warm up. If you do not warm up for at least ten minutes by stretching, you are likely to cause an injury to your body throughout the actual exercise.

Common skin problems in older people include age spots, bruising, Actinic Keratoses, and Cherry angiomas. Actinic Keratoses is basically a thick, rough, warty, growth which appears on sun exposed skin. Cherry angiomas are small, bright red domes which are created by dilated blood vessels.

Exercise helps by boosting antioxidants which fight free radicals which cause ageing. By fighting the free radicals, it leaves the skin healthier and younger looking and feeling, and that helps the skin to heal a lot better. The main benefit of exercise helping to heal wounds is that it stops infections.

Infections can be extremely worrying for elderly people and they can cause a lot of problems. As you get older your immune system is not as healthy as it used to be. This means that there is a lot more stress on it and it is harder to fight off any infection. Even small infections can lead to serious problems and sometimes in extreme cases, it could be fatal.

So what are the best exercises for older people then? Well walking is a really gentle exercise and many older people find it really enjoyable. Swimming is also another popular choice and there are often specially designed swimming days for older people too so check out your local pool to see if they offer these classes.

Some older people even go jogging, but obviously that will depend upon your current fitness level, you may simply wish to just stick to walking.

Generally all exercise can be done by any age. Even yoga can still be done whilst you are in your seventies! There really is no excuse and the benefits far outweigh the effort of having to actually do the exercise! So, if you want your skin to heal a lot quicker as well as keeping it firm and flexible, exercise is definitely the way to go about it!

Exercise generally increases collagen production which in turn helps to keep the skin firm. If you are an older person looking to start exercise, it is always important to check with your doctor to see what they recommend. They will be able to match you to something which will best fit your ability level.

About the Author
Keep YOURSELF looking and feeling great with these great FREE Beauty Tips from http://www.NaturalElements.co.uk In just seconds you can access over 36 beauty topics that will keep you looking younger and more radiant. You can now get the very latest information on Skin Care Products by subscribing with RSS

Hawthorne Berries and Heart Health

2007-03-26T19:48:00.001-07:00

by Patsy Hamilton

The Hawthorne berry is the fruit of the Common Hawthorne or Midland Hawthorne, a low growing shrub or small tree, with waxy leaves similar to the holly tree. Hawthorne berries are not commonly used as a food source, today, but the extract is found in some health supplements that promote heart and vascular health.

Apparently, the Hawthorne berry was used to make a fermented beverage in China, during per-historic times. Remnants of Hawthorne berries have been found in pottery jars dating back to 7000 B.C. Archeologists believe that these beverages were medically or religiously significant in ancient Chinese culture.

The New York Medical Journal first published a report concerning the use of Hawthorne berry in the treatment of heart disease in October 1896. A Dr. Green of Ennis, Ireland had developed a reputation for "curing" heart disease, but refused to share his secret with colleagues. After his death, his daughter revealed the name of the remedy used by her father. The name was Crataegus Oxycantha, the older scientific name for the Common Hawthorn. The official designation is now Crataegus monogyna, but the older name is sometimes used.

Clinical trials and research continued on the medicinal value of Hawthorne berries throughout the early 1900's and is still going on today. Scientific evaluation of the benefits of Hawthorne berry has only been partially completed. It is believed that antioxidants, flavonoids or other compounds such as epicatechin, quercetin and rutin, are responsible for the beneficial effects of Hawthorne berries. The extract is sometimes added to health supplements designed to promote heart health, reduce blood pressure and correct unhealthy cholesterol levels.

The most recent studies of the medicinal value of the Hawthorn berry related to the affect of the extract on the liver, the digestive system, the cardiovascular system and as an anti-inflammatory. The extract has natural anti-inflammatory action, has reduced ulcerative colitis and protected the liver from damage usually associated with cardiac events in laboratory animals. In the vascular system, the extract has been shown to reduce calcification. It is calcification of arterial plaques that leads to atherosclerosis and life threatening blood clots.

Even though some health care professionals have recognized the medicinal value of Hawthorne berries for over 100 years, research related to them is still considered preliminary. Most scientific research is funded by pharmaceutical companies and pharmaceutical companies cannot patent naturally occurring substances. So, the Hawthorne berry is of little interest to them. To learn more about Hawthorne berries and supplements designed to promote heart health, please visit Heart Health Diet Tips.com.

About the Author
Patsy Hamilton was a health care professional for over twenty years before becoming a freelance health writer. She is currently writing a series of articles about supplements that promote better heart health. Read more at http://heart-health-diet-tips.com.

How to Make an Easter Bunny Cake

2007-03-26T19:46:00.000-07:00

by LeAnn R. Ralph

For many years, chocolate has had the poor reputation of being "bad for you." But researchers have now discovered that chocolate contains as many if not more antioxidants than tea.

Pictures of the Easter Bunny Cake are here -- http://www.ruralroute2.com/bunny_cake_pictures.php

To make this double-chocolate Easter bunny cake (chocolate cake and chocolate frosting), use your round layer-cake pan. In addition to the cake and frosting, you will need:

* jelly beans * coconut * malted milk eggs (the large ones that come in a variety of colors) * 2 wafer cookies (for the ears)

Cake

* 1 1/2 cups flour * 1 cup sugar * 1 teaspoon baking powder * 1/2 teaspoon salt * 1/3 cup cocoa * 3/4 cup milk * 1/2 cup cooking oil * 1 egg * 1 teaspoon vanilla

Measure all ingredients into a medium-sized bowl. Use an electric mixer and blend at low speed for 1 minute. Scrape the bowl while blending. Beat at high speed for 2 to 3 minutes, scraping the bowl occasionally. Bake at 350 degrees for 35 to 40 minutes in a greased and floured round layer-cake pan. Allow the cake to cool thoroughly before removing it from the pan.

Frosting * 3 cups powdered sugar * 1/4 cup plus 1 tablespoon cocoa * 6 tablespoons butter, softened (or margarine, if you prefer) * 1/4 cup milk

Measure all ingredients into a medium-sized mixing bowl. Blend at low speed for 1 minute. Scrape the bowl while blending. Beat at high speed for 2 to 3 minutes, scraping occasionally. If frosting seems too stiff, add milk by the teaspoon until the frosting reaches the desired consistency. If the frosting seems too thin, add powdered sugar by the tablespoon until the frosting reaches the desired consistency.

How to Make Your Chocolate Easter Bunny Cake

Remove the cake from the round cake pan. Cut in half. Frost the flat side of one half and put the two pieces together. Place on a platter or a large plate, cut side down.

Frost the cake with chocolate frosting.

Place two jelly beans for the eyes and one jelly bean for the nose. Use a large malted milk egg for the tail.

With a sharp knife, cut a hole on each side of the head where you want to place the ears. To make the ears, use the sharp knife to trim a wafer cookie into the shape of bunny ears. Frost the ears. Put a little frosting into the holes to anchor the ears.

Sprinkle coconut around the Easter bunny cake. Decorate with jelly beans and malted milk eggs.

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LeAnn R. Ralph is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books "Highly recommended reading!" You are invited to sign up for the twice-monthly newsletter from Rural Route 2 -- http://ruralroute2.com

About the Author
For more free recipes visit --http://ruralroute2.com
For more free recipes visit --http://rosinfo.blogspot.com

Isomer Anti-aging Products Reviewed

2007-03-26T19:45:00.001-07:00

by Julie Health

If you want to see the best of science and technology, then Isomer products are your answer. These particular products are designed to give the most effective anti-aging products available by finding the right balance of chemicals. If you are trying to find the latest or the greatest, then these products will be some of the reviews that you should consider.

Isomers are generally defined as molecules that are able to bond between two types of atoms. Together, they make up a structure that allows the cells and atoms to combine more effectively and efficiently. In the world of anti-aging, Isomer products can offer your body more cells for your skin, giving you a younger and fresher look.

The isomers matrixyl is one of the series of things that are available for anti-aging through the concept of isomers. There are a series of these products, all which are used for rejuvenation of the skin by connecting the cells together and tightening the way that the skin is structured. This particular isomer is combined with collagen and bio-peptides in order to help your skin. By doing this it can help to reduce wrinkles.

From here, the Isomers that are available will come in variations of substances, all which will help to change the way that the rejuvenation on the skin works. For example, the Isomers One for the face is combined with isomers and anti-oxidants in order to both help reduce wrinkles and to make the skin look fresher. It also adds in different elements to keep the skin moisturized as it ages.

For those who want something extracted straight from nature and science, the Isomers Wrinkle Viper product for anti aging can be the answer. This has peptides from the isomers, which are natural anti-wrinkle formulas. This is then combined with a snake venom peptide which has a combination of chemicals known to fight wrinkles. This particular substance is known to combine newer science and one of the oldest substances for fighting age.

The Isomers laboratory also has Isomers Carnosine available for those who are concentrating on a different kind of substance. Carnosine has been formulated through scientific studies in order to stop oxidation from free radicals, instead compensating with more collagen that will build proteins. By using this, you will have the ability to add more antioxidants into your skin and allow your skin to become more elastic.

Of course the Isomers for anti-aging products do not have to stop at the face's majority of skin. From your head to your toes is a solution that Isomers can bring. The first of these is a lip firming serum, which will allow you to have fuller and younger looking lips without the plastic surgery. Not only will it allow for your lips to look better, but it will also give them extra nutrients, such as amino acids and protein in order to keep them nourished and healthy.

If you want Isomers for the feet, then Isomers happy feet can help. If you have rough feet, calluses, or dry feet, then this particular product will help them to look smoother, younger and healthy. With all of the products that are offered, customers are saying that Isomers are a great way to keep better skin and health. Because of the technology and science that is used for the products, it allows those who are interested in combining the essentials for skin to be happier with the results.

If you want a potent formula for your skin, then Isomers as anti-aging products may be your best answer. These particular chemicals are combined through scientific expertise and natural skin care needs in order to give you the best available products. By looking into the Isomer solution, you will be able to keep a young and healthy look for your skin.

About the Author
Julie Health writes about anti-aging products reviewed so you can learn more about how to look and feel younger through anti-aging products.

Anti-aging Antioxidant Products Reviewed

2007-03-26T19:44:00.000-07:00

by Julie Health

Every day you wake up and realize you are a day older. That does not just mean that it is one less day to work. It also means that your body is slowly beginning to change. Most think that the aging process occurs naturally and there is nothing that can be done about it. However, research is now finding that with specific functions in your body working at a higher level, you can combat against age, giving you the ability to wake up every day to be one year younger.

One of the major ways that you can help to combat against your age is through antioxidant products. This anti-aging material can help you to work effectively against things such as UV rays, free radicals, and other types of damage that may be taking place in your body at a cellular level. Some may do this through eating vegetables and fruits that carry antioxidants; however, you also have a choice to find anti-aging antioxidant products for what you need.

One of the popular anti-aging antioxidant products that are on the market are from the company E'llage. The founder of this company is a renowned dermatologist who developed a cream that focuses on helping anti-aging with antioxidants. The products are available in everything from scrubs to facials to serums; depending on what you is most comfortable applying.

A second antioxidant formula that you can use is from the company Orac+. This particular company has based their products off of natural fruits that have a large amount of antioxidants in their composure. By doing this, it is known to stop the overexposure to oxygen that free radicals apply in your body. Through their all natural composition, they are able to give creams and powders that can help reduce your aging.

A third company that is well known for anti-aging products with antioxidants is CosMedical. This particular company has a variety of cream products in order to help keep your skin looking younger. Some of the products will be based on a mixture of ingredients that are known to help with anti-aging while others are purely a mixture of ingredients that make up powerful antioxidants, helping you to replenish your skin and continue to look younger.

Another route that you can take for anti-aging antioxidant products is to look at a natural solution. There are a variety of companies that combine natural herbs that have a high amount of antioxidants, even beyond Orac+. For example, you may be able to find solutions in things such as green tea supplements, aloe vera, and even other mixtures of fruit and vegetable mixtures. By looking into all natural antioxidants that you can use as a product instead of eating, you will have an alternate solution to helping your skin and your health to continue to look better.

Of course, for those that want better known products, then you can look no further than your local mall. There are several antioxidant anti-aging products that are as effective as the above unique blends. L'Oreal, Oil of Olay, Elizabeth Arden, and Dior are a few of several brands that focus on the beauty of antioxidants to help prevent wrinkles and aging. If you want to make sure that the ingredients are right for these particular creams, you can simply look at the types of vitamins the mixture contains.

If you want to make sure that you have the right product for anti-aging with antioxidants, then you can follow a variety of brands to fit your needs. All of these have been tested and proven to work. Finding the right products will simply mean shopping around for the one that will be most effective for you. No matter what type of product route you decide to take, you will have the ability to simply apply in order to keep looking younger.

About the Author
Julie Health has more anti-aging products reviewed for your anti-aging benefit of looking younger than you thought would be possible.

Anthocyanin Antioxidants - Just The Faqs

2007-03-26T19:42:00.001-07:00

by Dr. Paul Gross

We've been reading a lot in magazines and newspapers about antioxidant plant foods, including berries like blueberries and cranberries, and we keep seeing the word anthocyanins.

What are anthocyanins?

Anthocyanins (Etymology: Greek. anthos = Flower, kyáneos = purple) are water-soluble pigments reflecting the red to blue range of the visible spectrum. The colour depends on the acidity of the surrounding medium.

Anthocyanins exist only in plants with bright colors in everything from flower petals to autumn leaves and edible fruits or vegetables. Chemical identification studies reveal that there are as many as 600 unique anthocyanins in nature.

How are anthocyanins synthesized in the plant?

Here's a brief botany summary. Anthocyanins are formed from chemical raw materials in the plant, using the amino acid phenylalanine, or another chemical called malonyl coenzyme A. These two substrates join to form the base material for anthocyanins called "chalcones" that lead to the production of anthocyanins after a series of enzyme steps.

The parent material of anthocyanins is a group of similar structures named "anthocyanidins" or "proanthocyanidins" which contain no sugar molecules. When sugars become attached, an anthocyanin glycoside is formed, taking the characteristic shape of anthocyanins.

When first isolated by chemists, many anthocyanins were named after the colorful flowers from which they were extracted, such as petunidin (petunia), rosinidin (rose) and peonidin (peonies).

The large class of antioxidant cyanidins is also anthocyanins - all these compounds belong to the group of compounds called flavonoids within the super-family of antioxidants named phenolics or polyphenols.

What is the purpose of anthocyanins in a plant?

Anthocyanins exist mainly to preserve the regeneration of the plant. In flowers, the colorful anthocyanins of petals attract pollinators whereas in fruits, like brightly colored berries, they reside in the skin to attract animals that eat the fruit and later disperse the seeds in their droppings. This is nature's efficient way of symbiosis between a plant and feeding animal.

Anthocyanins also serve a protective role much like a "sunscreen" by absorbing the ultraviolet light that plants face from constant sun exposure.

This "sunscreen" function is thought to be the reason why many deciduous plants turn red in autumn. When green chlorophylls break down, and as leaves begin to dehydrate and die, anthocyanins shield the remaining leaf tissues while the plant moves nutrients back into the stems and vascular system of the tree.

How do people benefit from anthocyanins and what plant foods contain them?

In berry research particularly, anthocyanins have been shown to possess strong antioxidant qualities that guard cells of the fruit pulp and seeds from reactive oxygen species ("free radicals") formed during normal plant metabolism and exposure to ultraviolet light.

When people eat anthocyanin-rich foods, we obtain the benefit of these antioxidant qualities, giving us the same capacity for combating the damaging free radicals.

Among plant foods providing the richest sources of anthocyanins are blueberries, cranberries, blackberries, red currants and cherries (up to 400 mg in every 100 gram serving) and Concord grapes (as high as 750 mg/100 grams). Two of the richest sources of anthocyanins in berries are in the black raspberry and tropical palmberry (or acai).

A good rule of thumb is this: dark blue, purple or black fruits that easily stain your fingers (or thumb) during picking are great sources of anthocyanins.

Non-berry plant foods rich in anthocyanins include brightly colored (bluish) vegetables like the purple cabbage and eggplant. White plant foods like banana, pear and potato do not contain significant levels of anthocyanins.

Are there known health values of eating anthocyanin-rich foods?

Medical research has been examining potential health or anti-disease benefits of having anthocyanin-enriched plant foods like berries included in the regular human diet.

Although the work must be considered preliminary until thorough clinical trials are completed, the list of potential benefits are many and includes positive effects against:

* Cancer * Diabetes * Inflammation * Heart and vascular disease * Alzheimer's disease * Other types of neurodegeneration * High blood cholesterol * Stroke * Bacterial infections * Urinary tract infections * Age-related eyesight deterioration * Premature aging

Reading

Wikipedia, free encyclopedia, http://www.wikipedia.com

PubMed, online literature database of the US National Library of Medicine, http://pubmed.gov

Shahidi F, Naczk M. Phenolics in Food and Nutraceuticals, CRC Press, Boca Raton, 2003.

About the Author
Dr. Paul Gross is a scientist and expert on cardiovascular and brain physiology. A published researcher, Gross recently completed a book on the Chinese wolfberry and has begun another on antioxidant berries. Gross is founder of Berry Health Inc, a developer of nutritional, berry-based supplements. For more information, visit http://www.berrywiseonline.com

Olive Leaf Extract

2007-03-10T22:40:00.000-08:00

Olive Leaf Extract
Nature’s multi-functional force against infections and cardiovascular disease?

by Amanda Jackson Ph.D.

We’re all no doubt familiar with the cardiovascular benefits associated with olive oil, effects that became apparent after investigation of the observed low incidence of coronary heart disease in Mediterranean countries in which the oil is a significant dietary component. It appears, however, that the health- promoting effects of the olive tree (Olea europaea L) are not restricted to its oil alone. Also, the beneficial effects are not restricted to the cardiovascular system. A significant body of scientific evidence now indicates that extracts from the olive tree, including the leaves, have in their health-promoting repertoire the potential to resist or overcome attack by an impressively wide range of infectious organisms as well as to generally boost the immune system. This article reviews the available scientific and clinical evidence.

Fever-lowering properties
Interest in the potential benefits of extracts from the olive tree has stemmed from two main historical sources of
independent origins. The first of these, in the mid-19th century, involved reports of fever-lowering properties, including the ability of olive leaf extracts to prevent or cure the symptoms of malaria. In 1854, Hanbury published an article in the Pharmaceutical Journal of Provincial Transactions relating that a “decoction of the leaves” of the olive tree had been found to be extremely effective in reducing fevers due to a severe, and otherwise often fatal, disease that had swept the island of Mytelene in 18431. The olive leaf extract was reported subsequently to be more effective in its fever-lowering properties than quinine.
Hanbury recalled that similar observations had been made in France and Spain many years previously (between 1811 and 1828). It appears that, in the early 19th century, Spanish physicians sometimes prescribed olive leaves as a “febrifuge”, and consequently, during the Spanish war of 1808—1813, the French Officiers de Sante often used them to treat cases of “intermittent fever”2. Hanbury went on the describe how Pallas, following observations of clinical benefits3,4 made an analysis of the leaves and young bark of the olive tree and found them to contain, among other compounds, a bitter crystallisable substance which he designated as “Vauqueline”3. Pallas ascribed most of the “febrifuge” properties of the olive tree to Vauqueline.

Antimicrobial properties – manufacturing problems
The second historical source indicating that components of the olive tree had biologically important properties came from the European olive fermentation industry. Up until the 1970s, the industry had suffered problems in the fermentation of olives, a process involving lactic acid pickling, because of strong resistance of the fresh fruits to the action of lactic acid bacteria.5,6,7,8
In 1960, Panizzi et al9 had isolated a bitter glucoside, oleuropein, from olive leaves, with the empirical formula C25H32O13. The substance, later determined to be a phenolic compound belonging to the iridoid group,10 was also present in the olive itself. Oleuropein, as with Pallas’ “Vauqueline”, was considered to be the source of the olive tree’s powerful disease-resistant properties. It was subsequently found that removal of oleuropein from olives enabled fermentation to take place successfully.11,6
The olive oil manufacturing industry had also long been well aware of the rich antibacterial properties of the olive tree. The manufacturing process involves milling of olive paste and continuous washing with water, known as malaxation. The waste waters from this process were generally discarded; however, it was found that if the waters found their way into the soil, they displaced beneficial bacterial flora and adversely affected the natural biodegradation process.12,13,14,15

The chemical components
Over a period of more than 30 years since Panizzi et al’s9 isolation of oleuropein, extracts from various parts of the olive tree have been extensively investigated. Oleuropein appears to be present throughout the olive tree, including leaves, buds, fruit, wood, bark and roots.16,3,17,18 Olive leaves contain around 60—90 mg per gram (dry weight) oleuropein,19 plus
significant levels of a glucosidic ester of elenolic acid and hydroxytyrosol (3,4-dihydrophenylethanol). However, it turns out that oleuropein and the products of its hydrolysis, oleuropein aglycone, elenolic acid, beta-3,4-dihydroxyphenyethyl alcohol and methyl-o-methyl elenolate,20 are the major molecules of interest biologically.

Antibacterial actions – in vitro studies
A variety of antibacterial actions of oleuropein and its associated compounds have been demonstrated in vitro. Fleming et al8 isolated six major phenolic compounds from green olives; one particular compound, possibly a hydrolysis product of oleuropein, was much more inhibitory than oleuropein itself to the lactic acid bacterium Leuconostoc mesenteroides FBB 42. Later on, the oleuropein aglycone and elenolic acid were found to strongly inhibit the growth of three further species of lactic acid bacteria – Lactobacillus plantarum, Pediococcus cerevisiae, and Lactobacillus brevis.20 Since the aglycone is composed of elenolic acid bound to b-3,4-dihydroxyphenylethyl alcohol, and the latter compound was not inhibitory, the investigators concluded that elenolic acid was the inhibitory part of the aglycone molecule. Oleuropein itself was not inhibitory to these bacteria, but did inhibit three species of non-lactic acid bacteria – Staphylococcus aureus, Bacillis subtilis and Pseudomonas solanecearum. In addition, an acid hydrolysate of an extract of oleuropein (containing hydrolysis products of oleuropein not specifically identified) inhibited the growth of a further eight species of bacteria.
Some more recent in vitro studies have shown that oleuropein and/or its hydrolysis products also inhibit the germination and sporulation of Bacillus megaterium15 and inhibit outgrowth of germinating spores of Bacillus cereus T.21

Antiviral actions
In addition to its antibacterial actions, elenolic acid has been shown to be a potent inhibitor of a wide spectrum of viruses. In search of new antiviral compounds, Renis22 tested the effects of the calcium salt of elenolic acid (which had proved to be the most active olive-derived compound against bacteria) on a range of viruses in vitro, and found that calcium elenolate destroyed all the viruses it was tested against. These included herpes, vaccinia, pseudorabies, influenza A (PR8), Newcastle disease, parainfluenza 3, Coxsackie A21, encephalomyocarditis, polio 1, 2 and 3, vesicular stomatitis, Sindbis and reovirus 3 (Deering) viruses. Calcium elenolate also inhibits the RNA-dependent DNA polymerase I enzymes (reverse transcriptases) of murine leukaemia viruses (MuLV(M) and Rauscher),23 and the DNA polymerase II and III enzymes of Eschericha coli24 in vitro. In addition to its in vitro effects, Soret25 showed that calcium elenolate effectively reduced viral titres in vivo when given before and/or after inoculation of hamsters with myxovirus parainfluenza type 3 (HA-1 virus, strain C-243). Treatment with calcium elenolate, but not placebo, prevented spread of viral infection to the lungs.

Cardiovascular effects in animals
Not only are Olea europea-derived compounds active against infectious organisms; they also appear to have some interesting effects on the cardiovascular system that are unrelated to their antioxidant properties (see later), including blood-pressure- lowering and anti-arrhythmic actions, and effects on coronary blood flow in certain situations.
In anaesthetised cats, 20—40 mg/kg oleuropein caused a clear-cut, dose-dependent drop in blood pressure lasting more than 1 hour.26 In dogs with experimentally induced hypertension, 10—30 mg/kg oleuropein caused a sharp, long-lasting drop in both systolic and diastolic blood pressure in three out of four animals, and a lesser, shorter-lived decrease in blood pressure in the fourth dog. The same investigators found that oleuropein caused an increase in blood flow through the coronary vessels of isolated rabbit heart preparations, but no change in coronary flow in anaesthetised cats at doses of 10—30 mg/kg. However, in a model of experimentally disturbed coronary circulation, oleuropein (30 mg/kg intravenously) largely abolished the characteristic ECG (electrocardiogram) changes caused by Pituitrin (which diminishes coronary blood flow) in conscious rabbits, when given 1 minute after the Pituitrin injection. Lastly, Petkov and Manolov26 found that oleuropein eliminated cardiac arrhythmia in dogs with induced hypertension for 1.5—2 hours, normalised cardiac rhythm in rabbits with barium chloride-induced arrhythmia for about 1 hour, and prevented or reduced the duration of disturbed cardiac rhythm in rats with calcium chloride-induced arrhythmia. The pharmacological mechanisms underlying any of these effects on the heart and vasculature are unknown.

Antioxidant effects – in vitro studies
Oxidation of low density lipoproteins (LDL) contributes to the development of atherosclerosis,27,28 the process underlying peripheral vascular disease, coronary heart disease, stroke and multi-infarct dementia. Dietary composition significantly affects plasma LDL-cholesterol levels and the incidence of coronary heart disease.29 Notably, the traditional Mediterranean diet, rich in fresh fruits and vegetables, legumes, grains and vegetable (mainly olive) oil, is associated with a lower incidence of coronary heart disease. Consumption of olive oil and dressed olives (both rich in oleuropein) has also been reported to lower the incidence of cardiovascular disease.30,31 This dietary effect was initially thought to be due to the intake of a relatively low level of saturated fat and higher levels of monounsaturated and polyunsaturated fatty acids.32–36 However, it now appears that natural antioxidants present in the diet may also play a part in the prevention atherosclerosis.37–39
Phenolic compounds derived from the leaves, fruits and oil of the olive tree (Olea europaea L) have long been known to have anti-oxidative properties.40–44 More recently, Le Tutour and Guedon19 demonstrated that oleuropein, hydroxytyrosol, and in particular, extracts of Olea europaea leaf (containing 19% oleuropein, 1.8% flavonoid glycosides, and 3,4-dihydroxy- phenethyl esters) were more potent antioxidants than vitamin E or another established antioxidant, BHT, in a model chemical system (inhibition of oxidation of methyl linoleate in heptanol or propanol-water, initiated by 2,2’-azo-bis-isobutyronitrile (AIBN)). Another recent in vitro study32 showed that oleuropein (at a concentration of 10–5 M) significantly inhibited copper sulphate-induced oxidation of low density lipoprotein (LDL) extracted from normal human plasma.

Safety studies in animals
Several studies in animals have provided information about the in vivo safety and toxicity of compounds present in extracts from Olea europaea. Elliott et al45 determined the LD50 (the dose that is lethal for at least 50% of a designated population of laboratory animals) for calcium elenolate to be 120 mg/kg in mice when given intraperitoneally, and 160 mg/kg in rats via the intraperitoneal route and 1,700 mg/kg via the oral route. Petkov and Manolov26 gave single intraperitoneal doses of oleuropein to mice ranging from 100 to 1000 mg/kg (in solutions of 1, 5 and 10%), but observed no toxic effects and no deaths during the 7-days post-treatment period, and so were unable to determine oleuropein’s LD50 in this study.
In repeated-dose (“subacute”) studies, Elliott et al45 found calcium elenolate to be well tolerated in rats given daily oral doses of 0, 30, 100 or 300 mg/kg for 1 month. The only drug-related change observed was a yellowing of the nonglandular fore-stomach in 40% of the rats receiving the highest dose (300 mg/kg). In 7-month-old beagle dogs given daily oral doses of 0, 3, 10 or 30 mg/kg calcium elenolate for 1 month, all but the highest dose were well tolerated – three out of the four dogs receiving 30 mg/kg showed a mild gastric irritation with sporadic vomiting. Tissue analysis revealed a few small gastric erosions in these animals.
In their investigations of the cardiovascular effects of oleuropein in animals, described earlier (see Cardiovascular effects, above), Petkov and Manolov26 observed that 3—50 mg/kg oleuropein given intraperitoneally caused a slight stimulation of the respiratory rate in anaesthetised cats. Also, in doses of 10—30 mg/kg, it caused a brief depressed state with decreased motor activity in two out of four conscious dogs with induced hypertension, and was badly tolerated in a third dog, causing excitation, scratching, and vigorous jolting movements, red, watery eyes, and hyperaemic (warm, reddened) abdominal skin.
Lastly, Ruiz-Gutierrez et al,46 investigating the effects of oleuropein on lipids and fatty acids in heart tissue, did not report any adverse behavioural or other effects (for example, on food consumption, body weight, heart weight or heart total lipid content) in rats given intraperitoneal injections of 25 or 50 mg/kg daily for 3 weeks. Oleuropein did significantly reduce the linoleic acid content and the ratio of unsaturated to saturated fatty acids in heart polar lipids, depleted heart levels of vitamin E, and itself became incorporated in heart tissue, but the significance of these findings is unclear. However, heart tissue that had been pre-treated with oleuropein in vitro was not susceptible to peroxidation.

Olive leaf extract – a new formulation
The weight of evidence from the in vitro and in vivo studies strongly favours beneficial effects of olive tree extracts in the fight against infectious diseases as well as cardiovascular disease, and, on the whole, calcium elenolate and oleuropein at therapeutic doses appear to be safe and well tolerated in animals. Why, then, has no drug company snapped up this promising avenue of research to capitalise on the likely benefits in humans? In fact, a US drug company, The Upjohn Co of Kalamazoo, Michigan, was responsible for much of the work on the antiviral properties of calcium elenolate in the 1960s and 1970s. However, they came across a problem that reduced to insignificant the practical usefulness of the compound in humans. Calcium elenolate has a strong affinity for plasma proteins, and when administered to humans, the drug quickly bound to these molecules, effectively taking it out of action within minutes. The researchers at Upjohn Co were unable to overcome this problem, and so, in the mid-1970s, abandoned the development of calcium elenolate as an antiviral agent.
Independent researchers, however, continued to investigate the potential of olive leaf extracts and finally made a breakthrough in 1994. By making certain structural changes to the active molecule (now a closely-guarded and patented secret process), they found they could significantly reduce if not eliminate the binding of calcium elenolate to serum protein. The result was Eden Extract™, a pure olive leaf extract obtained by a hydro-ethanolic process, manufactured by East Park Research, Inc., of Henderson, Nevada, USA, who also owns the patent to the product.

Clinical evidence of efficacy
From the above review, the preclinical evidence for the anti-infective and cardiovascular effects of olive tree extracts is fairly extensive and convincing. By contrast, however, the clinical evidence is relatively scarce. This is not to say that what clinical evidence there is is not compelling. But, because development of the olive leaf extract as a possible pharmaceutical product was abandoned in the 1970s, and has continued via private research as a food supplement, extensive clinical studies have not been carried out. As a food supplement, the manufacturer cannot make any claims about the effects of the product (but relies on independent publicity gained through consumers’ and health practitioners’ use of the product), but conversely is not required to conduct lengthy and costly clinical trials to prove its efficacy in any medical condition. The product may be sold legally for human dietary consumption based on its natural origins, conventional extraction process, proven safety in animals at the recommended doses for humans, and its documented historical safe use in humans in Europe for more than a century.

Clinical studies
A limited number of open (uncontrolled) clinical studies have been or are being conducted with Eden Extract™ or an earlier version of the product, Viliv, although results from these studies have not yet been published by the respective investigators. In 1993, a preliminary study was carried out by investigators at the NFN Company, Los Angeles, California, USA.47 Six subjects with herpes simplex II (and possibly I) infection, previously diagnosed by a physician, were treated with 2—4 oz of Viliv (a wine-based tincture containing concentrated olive leaf extract) orally every 6 hours for 6 weeks. Three subjects reported complete remission of lesions and associated pain/discomfort after 36—48 hours, and a fourth reported relief of pain after a further 48 hours. The other two subjects reported relief of pain/discomfort over the course of the study. There was a trend towards reduced blood levels of antibodies after 2—3 weeks of treatment, but the number of samples was too few to give a definitive conclusion.
A clinical study involving the use of Eden Extract™ is reported to be underway at The “R” Clinic, Budapest, Hungary,48 which employs innovative medical alternatives to help provide improved healthcare for Hungarian citizens. The medical director, Dr. Robert Lyons, along with 40 physicians from the US, has already treated 500 patients with Eden Extract™. Patients initially took two capsules (each containing 500 mg of concentrated olive leaf extract) three times daily, in accordance with the manufacturer’s recommendations, and the dose was reduced to one capsule four times daily if their disease symptoms improved.
According to US medical journalist Morton Walker,48 who has corresponded with Dr. Lyons in regard to this study, 157 out of 164 patients with respiratory diseases or lung conditions (tonsillitis, pharyngitis, tracheitis, pneumonia, bronchitis) recovered fully and six improved (one patient was unaccounted for in the article); 60 out of 67 patients with dental problems (pulpitis, leukoplakia, stomatitis) fully recovered, five improved and two remained unchanged; 150 out of 209 patients with viral or bacterial skin infections fully recovered and 59 improved; all 17 patients with gastric ulcer and Helicobacter pylori infection improved, though none recovered fully; and 40 out of 43 patients with impaired immunity showed improved immune status (details of how this was assessed were not given) while three remained unchanged. It is unclear how long patients were continued on treatment, but some appear to have responded within a matter of a few days or weeks.
A further clinical study, investigating the efficacy of olive leaf extract in the treatment of malaria, is reported to be underway in Taiwan under the direction of Dr. Bernard Friedlander, a chiropractor from San Mateo, California, USA.49 Results from this study, however, are not yet available.

Clinical anecdotes and individual cases
Other than from the above-mentioned clinical studies, indications of clinical efficacy of Eden Extract™ come from consumers’ letters sent directly to the manufacturer (East Park Research, Inc., Henderson, Nevada, USA) or indirectly via health practitioners (including physicians, chiropractors and nutritionists); and case reports or clinical anecdotes provided by a number of US health practitioners who have prescribed Eden Extract™ to their patients and observed beneficial effects.
General practitioner Dr. James Privitera, M.D., of Covina, California, appears to have had the most extensive clinical experience with use of the olive leaf extract, which has been available in the US since 1995. He has reportedly observed the following benefits: relief of arthritic inflammations; reduction of insulin dosages in diabetics; elimination of the symptoms of chronic fatigue syndrome; increased energy/stamina; improved blood flow in cardiovascular disorders; lessening of haemorrhoid pain; attenuation of toothaches; elimination of fungal infections such as onychomycosis and tinea pedis; prevention or cure of numerous viral infections; relief of many of the symptoms of Candida albicans and other yeast infections; and elimination of a variety of parasites including protozoa and helminth worms.48
Other case reports or anecdotes mention the following benefits with Eden Extract™: probable prevention and successful treatment of herpes genitalis (herpes simplex II);48,49 improved symptoms of rheumatoid arthritis, prostate cancer and some other cancers, and skin conditions; improvement in chronic fatigue syndrome; improvement of sore throats, coughs, colds, and chronic sinusitis;49 improvement of tinea (pityriasis) versicolor, psoriasis, persistent respiratory infection, and chronic scalp infection;50 relief from the pain of shingles (herpes zoster infection); elimination of the “yeast syndrome”/ Candida albicans infection; and restoration of immune function in a severely immune-depressed patient with multiple long-term allergies and opportunistic infections.48

Side-effects in humans
The only side-effect that appears to have been reported with clinical use is a so-called “die-off” effect, which has been likened to the Herxheimer reaction sometimes encountered during the treatment of yeast infections.51,52 This reaction is believed to occur when a large quantity of infectious organisms in the body are killed off in a relatively short period of time. Large amounts of toxic substances are released into the body tissues and blood stream from the dying organisms together with cellular debris, and the person’s immune system rapidly reacts to these substances to remove them from the body as quickly as possible. As a result, the person may temporarily experience a number of allergic- or flu-like symptoms such as headache, fever, fatigue, muscle/joint aches, and diarrhoea.53 The symptoms of this “die-off”, or detoxification, reaction last for between 4 and 7 days. Some patients may experience only a mild headache, and many experience no such effects at all. The effects of the “die-off” reaction are not thought to be harmful, but the manufacturer advises that if symptoms do occur, the patient should temporarily stop taking the capsules or cut back on the daily amount he/she is taking, so that the body has a chance to eliminate the toxic waste products accumulating in the system.

Summary and conclusions
Extracts from the European olive tree have a long history of association with fever-lowering and antimicrobial properties, and these are now convincingly supported by laboratory studies of antibacterial and antiviral actions conducted over the last 30 years or more. The association of olive oil and other oils containing high levels of mono- and polyunsaturated fatty acids and low levels of saturated fats with a reduced risk of coronary heart disease is also well-established. Evidence from laboratory studies of further possible cardiovascular benefits, such as blood pressure-lowering, anti-arrhythmic, coronary blood flow-reducing and antioxidant actions, adds a further exciting dimension to the possible health-promoting benefits of these extracts, and deserves deeper exploration.
Most of the laboratory evidence has involved the major phenolic compound of olive tree extracts, oleuropein, and its hydrolysis product elenolic acid, and these agents have been shown to be safe and well-tolerated by the oral, as well as intraperitoneal, route in a variety of animals at the levels present in doses of olive leaf extract recommended for human dietary supplementation. Eden Extract™ incorporates structural changes to the elenolic acid molecule that overcome the bioavailability problems in humans encountered with earlier such preparations (due to rapid binding to serum proteins). This product has been available to the US public as a food supplement since 1995 and has recently become available in the UK.
Formal clinical studies of possible health benefits of extracts from the olive tree in humans are scarce; however, case reports and clinical anecdotes received by the manufacturer from consumers and health practitioners in the US indicate that the product may well have effective antibacterial and antiviral properties in humans, as well as hitherto unrecognised benefits to the cardiovascular and immune systems. Other health-promoting properties, such as antifungal, anti-inflammatory and anticancer actions, are also suggested by these unofficial reports. However, such reports cannot be presented as proof of clinical efficacy, since the placebo effect is likely to be a significant factor in any non-controlled study and in individual cases.
Published findings from the clinical studies reported to be underway should provide important supporting evidence for olive leaf extract’s clinical potential. Organised, well-designed studies targeting particular human ailments would provide further convincing proof of the range and depth of health-promoting effects of this potentially far-reaching product. From its historical origins, which have been said to date back as far as biblical times and to ancient Egypt, the olive tree has come a long way in gaining recognition for its remarkable properties. It would be a great shame if such a possible source of power against human ailments remained unrecognised and untapped because of a lack of investment in clinically definitive studies in the final stages of its development.

References
1. Hanbury D. On the febrifuge properties of the olive (Olea Europaea, L). Pharmaceutical Journal of Provincial Transactions, pp. 353—354, 1854.
2. Pallas E. Journal Universel des Sciences Medicales, tome xlix, p. 257, 1828.
3. Pallas. E. Receul de Memoires de Medecine, de Chirurgie, et de Pharmacie Militaires, vol xxiii, p. 152, 1827.
4. Pallas E. Receul de Memoires de Medecine, de Chirurgie, et de Pharmacie Militaires, vol xxvi, p. 159, 1829.
5. Etchells JL, Borg AF, Kittel ID, Bell TA, Fleming HP. Pure culture fermentation of green olives. Appl Microbiol 14, 1027—1041, 1966.
6. Fleming, HP, Etchells JL. Occurrence of an inhibitor of lactic acid bacteria in green olives. Appl Microbiol 15, 11781184, 1967.
7. Juven B, Samish Z, Henis Y, Jacoby B. Mechanism of enhancement of lactic acid fermentation of green olives by alkali and heat treatments. J Appl Bacteriol 31, 200—207, 1968.
8. Fleming HP, Walter WM, Etchells JL. Isolation of a bacterial inhibitor from green olives. Appl Microbiol 18, 856—860, 1969.
9. Panizzi L, Scarpati ML, Oriente G. Gazz Chim Ital 90, 1449, 1960.
10. Inouye H, Yoshida T, Tobita S, Tanaka K, Nishioka T. Tetrahedron Letters 28, 2459, 1970.
11. Vaughn RH. Lactic acid fermentation of cucumbers, sauerkraut and olives. In: Underkotler LA, Hickey RJ (Eds), Industrial Fermentations, Vol 2. New York: Chemical Publishing, 1954.
12. Moreno E, Perez J, Ramos-Cormenzana A, Martinez J. Microbios 51, 169—174, 1987.
13. Paredes MJ, Monteleolina-Sanchez M, Moreno E, Perez J, Ramos-Cormenzana A, Martinez J. Chemosphere 15, 659—664, 1986.
14. Paredes MJ, Moreno E, Ramos-Cormenzana A, Martiniz J. Chemosphere 16, 1557—1564, 1987.
15. Rodriguez MM, Perez J, Ramos-Cormenzana A, Martinez J. J Appl Bacteriol 64, 219—225, 1988
16. Pasquale AD, Monforte MT, Calabro ML. HPLC analysis of oleuropein and some flavonoids in leaf and bud of Olea Europaea L. Il Farmaco 46 (6): 803—815, 1991.
17. Cruess WV, Alsberg CL. The bitter glucoside of the olive. J Amer Chem Soc 56, 2115—2117, 1934.
18. Juven B, Samish Z, Henis Y. Identification of oleuropein as a natural inhibitor of lactic acid fermentation. Israel J Agr Res 18, 137—138, 1968.
19. Le Tutour B, Guedon D. Antioxidative activities of Olea europaea leaves and related phenolic compounds. Phytochem 31 (4), 1173—1178, 1992.
20. Fleming HP, Walter WM, Etchells JL. Antimicrobial properties of oleuropein and products of its hydrolysis. Appl Microbiol 26 (5), 777—782, 1973.
21. Tassou CC, Nychas GJE, Board RG. Effect of phenolic compounds and oleuropein on the germination of Bacillus cereus T spores. Biotech Appl Biochem 13, 231—237, 1991.
22. Renis HE. In vitro antiviral activity of calcium elenolate. Antimicrob Agents Chemother, p. 167—172, 1969.
23. Hirschman SZ. Inactivation of DNA polymerases of murine leukaemia viruses by calcium elenolate. Nature New Biol, Vol 238, August 30, 1972.
24. Heinz JE, Hale AH, Carl PL. Specificity of the antiviral agent calcium elenolate. Antimicrob Agents Chemother 8 (4), 421—425, 1975.
25. Soret MG. Antiviral activity of calcium elenolate on parainfluenza infection in hamsters. Antimicrob Agents Chemother, p. 160—166, 1969.
26. Petkov V, Manolov P. Pharmacological analysis of the iridoid oleuropein. Arzneim-Forsch (Drug Res.) 22 (9), 1476—1486, 1972.
27. Steinberg D, Parthasarathy S, Carew TE, Khoo JC, Witzum JL. N Engl J Med 320, 915—924, 1989.
28. Steinbrecher UP, Zhang H, Lougheed M. Free Rad Biol Med 9, 155—168, 1990.
29. Keys A. Seven countries: a multivariate analysis on death and coronary heart disease. Cambridge: Harvard University Press, 1980.
30. Bors W, Erbenruss MC, Saran M. Free Radicals, Lipoproteins and Membrane Lipids. New York: Plenum Press, 1990.
31. Muriana FJG, Ruiz-Gutierrez V, Vazquez CM. Influence of dietary cholesterol on polyunsaturated fatty acid composition, fluidity and membrane-bound enzymes in liver microsomes of rats fed olive and fish oil. Biochimie 74, 551—556, 1992.
32. Visioli F, Galli C. Oleuropein protects low density lipoprotein from oxidation. Life Sci 55 (24), 1965—1971, 1994.
33. Mensik RP, Katan MB. Effects of monounsaturated fatty acids versus complex carbohydrates on HDL in healthy men and women. Lancet i, 122—125, 1987.
34. Baggio G, Pagnam A, Muraca M, Martini S, Opportuno A, Bonanome A, et al. Olive oil-enriched diet: effect on serum lipoprotein levels and biliary cholesterol saturation. Am J Clin Nutr 47, 960—964, 1988.
35. Gurr MI, Borlak N, Ganatra S. Dietary fat and plasma lipids. Nutr Res Rev 2, 63—86, 1989.
36. Ruiz-Gutierrez V, Molina MT, Vazquez CM. Comparative effects of feeding different fats on fatty acid composition of major individual phospholipids of rat hearts. Ann Nutr Metab 34, 350—358, 1990.
37. Gey F, Puska P, Jordan P, Moser UK. Am J Clin Nutr 53, 326S—334S, 1991.
38. Hertog MGL, Feskens EJM, Hollman PCH, Katan MB, Kromhout D. Lancet 342, 1007—1011, 1993.
39. Frankel EN, Kanner J, German JB, Parks E, Kinsella JE. Lancet 341, 454—457, 1993.
40. Chimi H, Sadik A, Le Tutour B, Rahmani M. Rev Franc Corps Gras 35, 339, 1988.
41. Sheabar FZ, Neeman I. J Am Oil Chem Soc 65, 990, 1988.
42. Servili M, Montedoro GF. Industrie Alimente 28, 14—18 and 26, 1989.
43. Montedoro GF, Servili M, Baldioli M, Miniati E. J Agric Food Chem 40, 1571—1576, 1992.
44. Vasquez Roncero A, Graciani Constante E, Maestroduran R. Grasas y Aceites, 269—279, 1974.
45. Elliott GA, Buthala DA, DeYoung EN. Preliminary safety studies with calcium elenolate, an antiviral agent. Antimicrob Agents Chemother, pp. 173, 1969.
46. Ruiz-Gutierrez V, Muriana FJG, Maestro R, Graciana E. Oleuropein on lipid and fatty acid composition of rat heart. Nutr Res 15 (1), 37—51, 1995.
47. The NFN Company, Los Angeles, California, USA. A preliminary study of the efficacy of Viliv in treatment of herpetic infection. Phoenix, Arizona, April 1993 (unpublished document supplied by the UK distributor of Eden Extract™, Tigon Ltd, Loughborough, England).
48. Walker M. Olive leaf extract. The new oral treatment to counteract most types of pathological organisms. Explore! Volume 7, Number 4, 1996. Explore? Publications, PO Box 1508, Mt Vernon, WA 98273, USA.
49. Walker M. Antimicrobial attributes of olive leaf extract. Townsend Letter for Doctors & Patients, July 1996, pp 80—85.
50. Letters received from consumers by East Park Research, Inc., Hendersen, Nevada, USA, August 1995 – March 1996.
51. Trowbridge JP, Walker M. The Yeast Syndrome. New York: Bantam Books, 1986, pp. 132—133.
52. Baker SM. Notes on the Yeast Problem. New Haven: Gessell Institute of Human Development, 1985, pp. 8.
53. Information provided by the UK distributor of Eden Extract™, Tigon Limited, Loughborough, Leicestershire.

Ozone Therapy

2007-03-10T22:39:00.000-08:00

by Mark Lester

The number of published papers, spanning 130 years, on the benefits of Ozone therapy now number in the thousands. One relatively recent paper is Ozone Selectively Inhibits Growth of Human Cancer Cells.1 Note the use of the word “selectively” meaning “without harming healthy cells”. Another recent paper reported that “Ozone was found to inactivate HIV”.2 Dr Michael Carpendale et al, working on the AIDS virus found that they could produce an enormous inactivation of the virus, reducing it from a million virions down to no viruses at all at about 4 micrograms of ozone, with twice that dose having no adverse effect on healthy white blood cells.3
Sixty patients with osteoarthritis at the Center of Medical- Surgical Studies in Havana (mostly affecting the knee) were given one interarticular injection of ozone per week for a total of ten weeks. Of the sixty patients, only four experienced the return of painful symptoms after two months, while the majorities (93.3%) were symptom free.4
Otto Warburg is the only man in history to win the Nobel Prize for Medicine twice. His research on cancer for which he was awarded the prize led him to the conclusion that “Cancer has only one prime cause. It is the replacement of normal oxygen respiration of the body’s cells by an anaerobic (i.e. oxygen-deficient) cell respiration”.5
Ozone therapy itself is subdivided into a number of different methods, some of which can be self-administered with an Oxygen cylinder and a medical Ozone generator. These methods include Ozonating water (useful for bladder, stomach and kidney problems in particular), vaginal/bladder insufflation for reproductive and genito-urinary problems, ear insufflation for problems of the ears, eyes, sinuses and brain, and rectal insufflation for problems of the colon. Medical doctors tend to favour auto-haemotherapy where blood is taken from the body, mixed with Ozone and then returned to the body (this is used commonly in Germany), and direct intra-venous injection. One more advanced method for using Ozone is polyatomic apheuresis, which is similar to auto-haemotherapy, but with this method the blood is continuously fed back to the patient, rather like dialysis.
I believe that all of the above methods work and save lives. However, the method I favour and use most is known as Transdermal Ozone therapy. This is a method in which Ozone is introduced into the body via the skin while sitting in a hot steam cabinet. As the pores of the skin open as result of being surrounded by the warm steam, Ozone enters the body transdermally (i.e. via the skin). This method is not new: Dr. Kellogg first used ozone in steam saunas at his naturopathic clinic in Battle Creek, Michigan as far back as 1881. The transdermal method has a number of advantages over the other methods:
1) It treats the whole body simultaneously;
2) The steam sauna has its own de-toxifying effects in addition to the de-toxification induced by Ozone;6,7
3) Transdermal Ozone cleanses the lymph. 90% of body fluids are stored in the lymph, which is superficial, lying just under the skin, only moving around the body once every 24 hours. Transdermal Ozone will cleanse and de-toxify this often sluggish system;8
4) This method does not involve injections or needles, does not need the administration of a medical doctor, tends to be cheaper for the clients than methods that only a doctor may use legally, and is both profoundly relaxing and enjoyable for the client.

Transdermal/hyperthermic Ozone therapy has been proven to have a powerful oxygenating effect on the body. The paper Quasi-total body exposure to Oxygen/ Ozone in a sauna cabinet (1999) concluded that hyperthermic ozone induced a “statistically significant, rapid increase of venous pO2 (partial pressure of Oxygen)”. It further concluded that TBARS (another measurement of Oxygenation of the blood) “increase steadily”.9
ME and all of cases of low vitality are conditions I have seen Ozone therapy get especially consistent results with. Almost everyone comments on how much more energy they have within a few sessions. There have also been benefits for multiple sclerosis, diabetes and digestive problems; in fact, the range of benefits is for any condition where the main cause is toxins in the body.

References
1 Sweet F et al. Ozone Selectively Inhibits Growth of Human Cancer Cells Science 209(22): 931-933. Aug 1980.
2 Latino J et al. Inactivation of Human Immunodeficiency Virus Type 1 by Ozone in Vitro. In Blood the Journal of the American Society of Haematology 78(7). 1 October 1991.
3 Ozone and the Politics of Medicine. Video. Threshold Film Inc. August 1993.
4 Altman N. Oxygen Healing Therapies Second Edition. Chapter 7, page 138. Translation. 1998.
5 Warburg O. The Prime Cause and Prevention of Cancer. Lecture delivered to Nobel Laureates, Lindau, Lake Constance, Germany 30 June 1966.
6 Clinical experience with hyperthermia. Indiana University Medical Centre. Journal of Oncology. 1993.
7 Valley Cancer Institute 304-12099 W. Washington Blvd, Los Angeles California.
8 Pressman S. The Story of Ozone. 1995.
9 Bocci V et al. Quasi-Total Body Exposure to Oxygen/Ozone in a Sauna Cabinet. Institute of General Physiology, Institute of Cardiovascular Surgery, University of Sienna, 1999.

Recommended reading
1 McCabe E. Oxygen Therapies: A new way of approaching disease. Energy Publications ISBN 0-9620527. 1988 .
2 Altman N. Oxygen Healing Therapies. Second Edition Healing Arts Press ISBN 0-89281-793-3. 1998.
3 Rilling S and Viebahn R. The Use of Ozone in Medicine. Haug Publishers. English Edition ISBN 3-7760-0956-X. 1987
4 Pressman S. The Story of Ozone. This book has no ISBN but is available from the Finchley Clinic. 1995.

Editor’s Note
The field of oxygen therapies has always been controversial; however progress continues to be made. We welcome comments from practitioners in the field regarding their clinical experiences with oxygen therapies.

Green Tea

2007-03-10T22:36:00.000-08:00

The beverage of choice in the east, green tea shows promise as an anti-aging, cancer-fighting agent

by Ivy Greenwell

Part I

This article is reprinted from the Life Extension magazine June 1999 issue.

Any of the products mentioned in this article may be found at the Life Extension website
One of the most exciting health developments of the nineties has been the discovery of the extraordinary anti-aging properties of green tea. Epidemiological observations have shown that people in green-tea consuming countries-mainly Japan and China-have very low rates of cancer. In Japan, the women who teach the tea ceremony, and thus drink more than the average amount of extra-strong green tea, are noted for their very low mortality rate and longevity; deaths from cancer are especially rare in this group.
The rates of breast, colon, skin, pancreatic, esophageal and stomach cancer have been found to be lower among drinkers of green tea. If those who consumed more than ten cups of green tea a day got cancer, it was at considerably older age, especially in women. Likewise, it has been noted that those Japanese smokers who consume a lot of green tea seem to enjoy protection against lung cancer. In fact, the Japanese have both the highest smoking rate and the lowest lung cancer rate in the industrialized world.
Western epidemiological studies have also tended to confirm that higher consumption of tea and coffee is associated with a lower risk of breast cancer. On the basis of a number of such epidemiological studies, it could be tentatively asserted that the higher the consumption of tea in general, and perhaps of green tea in particular, the lower the incidence of breast, prostate and lung cancer. The same probably holds true for colon, stomach, pancreatic and skin cancer. In vitro or animal research indicates that green tea may be effective against an even wider variety of types of cancer, including leukemia and glioma.
Research aimed at finding the active compounds in green tea revealed that its protective effects are due chiefly to catechins. Powerful polyphenolic antioxidants, catechins are astringent, water-soluble compounds that can be easily oxidized. They are a subgroup of flavonoids, weak phytoestrogenic compounds widely available in vegetables, fruit, tea, coffee, chocolate and wine. The antioxidant potential of both green and black teas, as measured by the Phenol Antioxidant Index, was found to be significantly higher than that of grape juice and red wines.
Green tea is manufactured from fresh, unfermented tea leaves; the oxidation of catechins is minimal, and hence they are able to serve as antioxidants. While the fermentation of tea leaves needed for the production of black tea produces some unique antioxidants such as theaflavins, bisflavonols and thearubigens (polymers of simple polyphenols), such fermentation reduces the catechin content, especially the strongly bioactive catechin called epigallocatechin gallate. Epigallocatechin gallate has been singled out by many researchers as particularly important for cancer prevention.
So far, most research has been done on green tea and the activity of its various catechin components; the research on complex polymeric polyphenols found in black tea is still in an early stage.
Numerous recent studies continue to confirm that green tea polyphenols have powerful anticarcinogenic, cardioprotective, neuroprotective and antimicrobial actions. In the first of the two articles on green tea, let us take a closer look at the anticarcinogenic properties of green tea.
The latest good news about green tea comes from a study done at the Karolinska Institute in Stockholm. A team of researchers headed by Dr. Yihai Cao found that green tea can block angiogenesis-the development of new blood vessels that tumors need in order to grow and metastasize. The authors gave mice the equivalent of two-to-three cups of green tea a day. When lung cancer was induced, the mice supplemented with green tea showed significantly less tumor growth. The scientists found that green tea suppressed the development of new blood vessels and prevented metastasis. They hypothesize the epigallocatechin gallate is the compound responsible for the suppression of angiogenesis.
In an interview, Dr. Cao explained that all solid tumors depend on angiogenesis for their growth. If green tea polyphenols can prevent angiogenesis, then this would go a long way toward explaining why green tea is effective in preventing so many kinds of cancer. Dr. Cao stressed that it takes long-term consumption of green tea in order to obtain these chemopreventive benefits.
The anti-angiogenic potential of green tea could also be used for the prevention and possibly even the treatment of degenerative eye disorders, such as diabetic retinopathy, that also depend on the development of new blood vessels. In addition, inhibition of angiogenesis may be another mechanism in which green tea helps prevent heart disease, since atherosclerotic plaque also needs to develop microcirculation to keep growing. (Note the recent news about how the anti-angiogenetic drug endostatin slows the development of atherosclerosis.)
Green tea has also been shown to help prevent metastasis. Cancer cells secrete special enzymes called collagenases in order to penetrate and colonize various tissues. It is the metastatic process that is lethal, not the primary tumor. Hence finding substances that can prevent metastasis is of prime importance in fighting cancer. A study done at the University of Shizuoka in Japan found that epigallocatechin gallate does in fact inhibit the secretion of collagenases by tumor cells (in this study, highly metastatic lung cancer cells), thus arresting their ability to invade normal tissue. Black tea theaflavins were also effective. There is also additional evidence that green tea polyphenols help inhibit angiogenesis, or the growth of new blood vessels that nourish the tumor.
Two of the green tea polyphenols, epigallocatechin-3-gallate and epicatechin-3-gallate, have been found to be effective inhibitors of 5 alpha-reductase type I, reducing the synthesis of DHT, a potent form of testosterone implicated in causing prostate enlargement and prostate cancer. Epigallocatechin gallate has also been found to be the most potent catechin in inducing apoptosis in human prostate cancer cells when tested on various cell lines. Together with lycopene and selenium, green tea should be considered as a special prostate-protective agent.

Breast Cancer
A recent Japanese study explored in greater detail the epidemiological findings on green tea’s protection against breast cancer. In this case, women with stage I, II and III breast cancer were assessed in terms of their green tea consumption. It was found that "premenopausal women who consumed more green tea had a lower number of lymph node metastases. In postmenopausal women greater consumption of green tea correlated with increased expression of the estrogen and progesterone receptor, which implies more differentiated tumor cells and better prognosis." Finally, in a seven-year follow it was found that "women with stage I or II cancer who consumed five or more cups of green tea a day had approximately half the recurrence rate of those women who consumed four cups or less."
One way in which green tea helps protect against breast cancer is by enhancing glucuronization of estrogens in the liver, a process through which estrogens are rendered inactive by being conjugated with glucuronic acid, a form in which they are excreted from the body. Perhaps it is mainly this mechanism that also accounts for lower estradiol levels found in those Japanese women who consume a significant amount of green tea. (Another mechanism might involve higher levels of sex hormone binding globulin found in women who consume green tea; the authors caution, however, that this might be due to caffeine.)
Besides human epidemiological studies, we also have experimental animal studies showing that green tea catechins provide significant protection against breast cancer. One study found that after exposure to a strong mammary carcinogen (DMBA), the survival rate in the group of rats fed a diet enriched with 1% green tea catechins was 93.8%, compared with only 33.3% in the control group. The tumors in the green tea group were also significantly smaller.
Epigallocatechin gallate alone was also found to inhibit tumor growth of human mammary cancer transplanted into mice. A study done at the College of Pharmacy at the University of Arizona likewise singled out epigallocatechin gallate as the most effective of the green tea catechins in its anticancer effects in regard to breast cancer, colon cancer and melanoma.
Green tea has also shown promise in other areas. For one, it enhances the effectiveness of chemotherapy in ovarian cancer. A study done at the University of Shizuoka, Japan, discovered that oral administration of green tea or theanine, an amino acid found in the leaves of green tea, synergized with the chemotherapy drug Adriamycin in lowering tumor weight. Adriamycin alone was ineffective. Theanine nearly tripled the concentration of adriamycin in the tumor tissue, while decreasing adriamycin levels in healthy tissue. In a more recent study, the same authors showed that theanine also synergizes with Adriamycin to inhibit liver metastases of ovarian cancer. This adds to the growing evidence that natural agents such as green tea can greatly enhance the effectiveness of conventional therapies.
Leukemia is yet another disease where green tea may prove effective as an adjuvant therapy for treatment. The particularly bioactive catechin in green tea, epigallocatechin gallate, was found to inhibit the proliferation of human and mouse leukemic cells in vitro. Even at the lower concentration, DNA synthesis by leukemic cells was reduced by more than 50%, while normal cells were unharmed. Another study, using the leukemic blast cells from patients with acute myeloblastic leukemia, a particularly aggressive and often deadly form of leukemia, found that epigallocatechin gallate inhibited the effect of tumor necrosis factor alpha and other growth factors. Yet another study found that green tea extract is a potent nucleoside transport inhibitor, interfering with tumor cells’ repair of DNA after chemotherapy. Thus green tea extract "markedly potentiated" the effectiveness of chemotherapy. These findings suggest that epigallocatechin gallate and green tea extract could be used as a nontoxic adjuvant therapy for leukemia. It would also be interesting to examine how green tea polyphenols synergize with such established anti-leukemic alternative treatments as retinoic acid, Vitamin D3, DMSO, curcumin and esculetin.
Green tea may also have a positive effect on chromosome damage in bone marrow. Aflatoxin, a carcinogenic mold-produced toxin commonly found in peanut butter and grain products, is known to cause damage to chromosomes in rat bone marrow cells. One study discovered that giving rats aqueous green tea extract 24 hours before inoculation with aflatoxin gained considerable protection from this damage. Black tea and coffee were not effective, although caffeine helped prevent damage if given 2 hours before the inoculation. The authors concluded that green tea "potently suppressed" chromosome damage in the bone marrow.
A more recent study, done at the Fels Institute for Cancer Research at Temple University in Philadelphia, found that the addition of .5% of instant green tea powder to the diet of rats changed the metabolism of aflatoxin toward the formation of non-toxic hydroxylated metabolites, and decreased the binding of aflatoxin to liver-cell DNA, significantly decreasing the resulting number of precancerous cells. The authors conclude that green tea protects against aflatoxin-induced liver cancer.
Green tea also inhibited liver damage caused by exposure to 2-nitropropane. Even more important, green tea also protected against liver injury caused by galactosamine, which happens to be an animal model of viral hepatitis.
Another type of cancer where high consumption of green tea seems to make a difference is stomach cancer. Men who consumed 7 cups or more of green tea a day had a 31% lower risk of stomach cancer. A Japanese in vitro study found that both green tea extract and epigallocatechin gallate caused a concentration- and time-dependent growth inhibition and apoptosis (programmed cell death) in a line of human stomach cancer cells.
A recent animal study done at the Alabama A&M University discovered that phytic acid (found in beans and grains) and green tea synergize to significantly reduce the number of preneoplastic lesions. Again, this points to the general principle that two or more natural agents are more effective together.
Protection against radiation-induced DNA damage is yet another area where green tea has had positive effects. A recent National Cancer Institute study found that green tea catechins can protect cells against radiation damage. Using chromatid breaks as a marker for unrepaired DNA strand breaks, it was found that all catechins except, interestingly, epigallocatechin gallate, significantly reduced DNA radiation damage. Curcumin had a similar effect. The authors speculate that the protective mechanism is due to the ability of polyphenols to scavenge the particularly dangerous hydroxyl radical. They conclude that catechins and other plant polyphenols can protect human cells against radiation damage.
One interesting recent study compared the effects of epigallocatechin gallate, curcumin (a powerful anticarcinogenic compound from the curry spice turmeric), and the combination of both on an in-vitro model of oral cancer. It was found that epigallocatechin gallate helped arrest tumor cell growth in a different cell-cycle stage than curcumin. When the two compounds were combined, growth inhibition was enhanced, suggesting a synergistic effect.
Likewise, a study using human lung cancer cell culture found that a combination of catechins rather than epigallocatechin gallate alone was more effective at producing apoptosis (programmed cell death), and the effect was synergistically increased when catechins were combined with other anti-cancer agents such as tamoxifen (a protein kinase antagonist). This provides additional support for the multi-agent approach to cancer.
Smoking may cause damage to the DNA of various cells, including lymphocytes. One type of damage is sister-chromatid exchange (SCE). SCE rates were found to be elevated in smokers who did not consume green tea. Those smokers who did consume green tea had SCE rates comparable to those of nonsmokers, in spite of the fact that their average daily intake was only 3 cups per day. Coffee failed to show a protective effect.
An animal study, however, did show that caffeine is an important chemopreventive agent in lung cancer protection, and that black tea also has an effect.
Skin cancer, and the protective effects of catechins on the skin, have been studied extensively. Ultraviolet radiation is known to cause inflammation and immunosuppression, making the skin more susceptible to cancer. High doses of epigallocatechin gallate and other catechins are particularly effective in preventing inflammation and skin cancer, especially if delivered in the topical form. Topical epigallocatechin gallate was found to reduce the release of inflammatory prostaglandins (the E2 series), which play a crucial role in generating free radicals and promoting tumor growth.

Anti-carcinogenic mechanisms
Green tea catechins are among the phenolic compounds known to suppress the formation of heterocyclic amines and nitrosamines, known to be potent carcinogens. Nitrosamines have been tentatively linked to brain cancer and leukemia. Drinking green tea with or after a meal containing meat cooked at a high temperature or treated with nitrites seems to offer a degree of protection.
Many other carcinogens are likewise rendered less harmful thanks to the action of green tea polyphenols on inducing enzymes that detoxify various undesirable compounds, and inhibiting those enzymes that would make certain carcinogens bioactive. Glucuronization (conjugation with glucuronic acid) is another detoxifying mechanism that is enhanced by catechins.
Yet another study suggested that tea polyphenols (including black tea theaflavins) induce the release of hydrogen peroxide as the mechanism of causing cancer cell apoptosis. Purified polyphenols were more powerful apoptosis inducers than green tea extract and decaffeinated green tea.
It has been also postulated that green tea catechins inhibit the activation of protein kinase C, and interfere with the binding of growth factors to their receptors. (In the case of breast cancer, catechins were in fact shown to interfere with the binding of estrogen to estrogen receptors.) Catechins were also found to inhibit the release of tumor necrosis factor alpha (TNF-alpha), a highly inflammatory cytokine, and of nitric oxide synthase, an enzyme necessary for the production of nitric oxide (nitric oxide plays an important role in inflammation and carcinogenesis).
A particularly exciting study, done at the Cancer Chemotherapy Center in Tokyo, Japan, and using leukemia and colon cancer cell cultures, demonstrated that "epigallocatechin gallate strongly and directly inhibits telomerase." Telomerase is the enzyme that "immortalizes" cancer cells by maintaining the end portions of the tumor cell chromosomes. Even in the presence of non-toxic concentrations of epigallocatechin gallate, cancer cells exhibited telomere shortening and senescence. Thus, inhibition of telomerase could be one of the main anticarcinogenic mechanisms of catechins.
The most recent study, done at Purdue University and presented at the 1998 meeting of the American Society for Cell Biology, discovered another major mechanism. The authors, the husband and wife team of Dorothy and James Morre, claim that the main tumor-inhibitory mechanism of green tea may stem from its ability to interfere with the enzyme quinol oxidase, generally referred to as NOX. This enzyme is required for growth by both normal and malignant cells. While normal cells express NOX only when dividing, tumor cells express it all the time. The tumor form of the enzyme is called t-NOX, or tumor-associated NOX. Drugs that inhibit tNOX also inhibit tumor growth.
While both black and green tea infusions inhibited tNOX in various cancer lines, green tea was able to achieve these results at much greater dilutions, indicating higher concentrations of the active compound or compounds. By selectively testing for active compounds, the authors of the study concluded that epigallocatechin gallate was the active agent responsible for inhibiting tNOX - while sparing the NOX of healthy cells. Dr. Dorothy Morre stated, "In the presence of epigallocatechin gallate, the cancer cells literally failed to grow or enlarge after division. Then, presumably because they failed to reach the minimum size needed to divide, they underwent programmed cell death, or apoptosis."
While the inhibition of telomerase and of tNOX may be the chief anticarcinogenic mechanisms of green tea polyphenols, or at least two very important ones, there is little doubt that green tea catechins act along several different pathways and interact with a variety of enzymes to produce their anti-cancer effects.
It should also be noted that green tea lowers serum glucose and consequently insulin (this will be discussed in detail in the second article on green tea). Since elevated insulin is a potent growth factor for many kinds of tumors, as well as a pro-inflammatory and immunosuppressive hormone, the lowering of insulin in itself should help prevent cancer or, in cases of existing cancer, slow down its growth.
While green tea, and possibly black tea as well, show great promise mainly as chemopreventive agents, there is now mounting evidence that the active compounds in tea are an effective adjuvant therapy for the treatment of cancer, particularly when combined with other natural anti-cancer agents such as curcumin, or with conventional drugs such as tamoxifen or chemotherapy. Finally, tea and green tea extract can also be used for prevention of recurrence and metastasis.
Obviously, the anti-cancer mechanisms of green tea polyphenols are complex, and not yet completely understood. Research at the level of molecular genetics is particularly promising. We already do know enough to state with certainty that green tea is an effective chemopreventive agent. And we also know that it is best to use several anti-cancer agents (including all the major antioxidants) for synergistic prevention along all the possible pathways. Green tea works along so many pathways that it is simply an indispensable part of any serious cancer-prevention program.

References

Asano Y, Okamura S et al. Effect of epigallocatechin gallate on leukemic blast cells from patients with acute myeloblastic leukemia. Life Sci 1997; 60:135-42
Challa A et al. Interactive suppression of aberrant crypt foci induced by azoxymethane in rat colon by phytic acid and green tea. Carcinogenesis 1997; 10:2023-26
Chen ZP, et al. Green tea epigallocatechin gallate shows a pronounced growth inhibitory effect on cancerous cells but not on their normal counterparts. Cancer Lett 1998; 129:173-79
Chung FL et al. Inhibition of lung carcinogenesis by black tea in Fischer rats treated with a tobacco- specific carcinogen: Caffeine as an important constituent. Cancer Res 1998;58:4096-4101
Deng ZY, Tao BY, et al. Effect of green tea and black tea on blood glucose, triglycerides, and antioxidants in aged rats. J Agricult Food Chem 1998;46:3875-78
Francheschi S et al. Influence of food groups and food diversity on breast cancer risk in Italy. Int J Cancer 1995; 63:785-89
Hara Y. Influence of tea catechins on the digestive tract. J Cel Biochem 1997; Suppl 27: 52-58
Hibasami H et al. Induction of apoptosis in human stomach cancer cells by green tea catechins. Oncol Repetition 1998; 5:527-29
Hirose M et al. Inhibition of mammary gland carcino- genesis by green tea catechins and other naturally occurring antioxidants in female Sprague-Dawley rats pretreated with MDBA. Cancer Lett 1994; 83:149-56
Inoue M, Tajima K, et al. Tea and coffee consumption and the risk of digestive tract cancers: data from a comparative case-referent study in Japan. Cancer Causes Control 1998;9:209-16
Ito Y et al. Chromosome aberrations induced by aflatoxin B1 in rat bone marrow cells in vivo and their suppression by green tea. Mutat Res 1989; 222:253-61
Katiyar SK, Mukhtar H. Tea antioxidants in cancer chemoprevention. J Cell Biochem Suppl 1997; 27:59-67
Katiyar SK et al. Polyphenolic antioxidant epigallocatechin gallate from green tea reduces UVB-induced inflammatory responses and infiltration of leukocytes in human skin. Photochem Photobiol 1999; 69:148-53
Khafif A; Schantz SP, et al. Quantitation of chemopreventive synergism between epigallocatechin gallate and curcumin in normal, premalignant, and malignant oral epithelial cells. Carcinogenesis 1998;19:419-24
Komori A, Yasunami J, et al. Anticarcinogenic activity of green tea polyphenols. Jpn J Clin Oncol 1993; 23:186-90
Kuroda Y, Hara Y. Antimutagenic and anticarcinogenic activity of tea polyphenols. Mutat Res 1999; 436:69-97
Lean ME et al. Dietary flavonols protect diabetic human lymphocytes against oxidative damage to DNA. Diabetes 1999; 48:176-81
Lee IP et al. Chemopreventive effects of green tea against cigarette smoke-induced mutations in humans. J Cell Biochem 1997; Suppl 27:68-75
Liao S, Hipakka RA. Selective inhibition of steroid 5-alpha-reductase isozymes by tea epicatechin-3- gallate and epigallocatechin-3-gallate. Biochem Biophys Res Commun 1995;214:833-38
Liao S, Umekita Y et al. Growth inhibition and regression of human prostate and breast tumors in athymic mice by tea epigallocatechin gallate. Cancer Lett 1995; 96:239-43
Lin YL, Cheng CY, et al. Hypolipidemic effect of green tea leaves through induction of antioxidant and phase II enzymes including superoxide dismutase, catalase, and glutathione S-transferase in rats. J Agricult Food Chem 1998;46:1893-99
Lu LH, Lee SS, Huang HC. Epigallocatechin suppression of proliferation of vascular smooth muscle cells: correlation with c-jun and JNK. Brit J Pharmacol 1998;124:1227-37
McCarty MF. Polyphenol-mediated inhibition of AP-1 transactivating activity may slow cancer growth by impeding angiogenesis and tumor invasiveness. Med Hypoth 1998; 50:511-14
Morre D, Morre DJ. Findings on epigallocatechin gallate and tNOX inhibition presented at the 38th annual meeting of the American Society for Cell Biology; summary available at http://www.uns.purdue.edu
Naasani I et al. Telomerase inhibition, telomere shortening, and senescence of cancer cells by tea catechins. Biochem Biophys Res Commun 1998; 249:391-96
Nagata C et al. Associations of coffee, green tea, and caffeine intakes with serum concentrations of estradiol and sex hormone-binding globulin in premenopausal Japanese women. Nutr Cancer 1998; 30:21-24
Nakachi K, Suemasu K, et al. Influence of drinking green tea on breast cancer malignancy among Japanese patients. Jpn J Cancer Res 1998;89:254-61
Oguri A et al. Inhibitory effects of antioxidants on formation of heterocyclic amines. Mutat Res 1998; 402:237-45
Otsuka T, Ogo T, et al. Growth inhibition of leukemic cells by epigallocatechin gallate, the main constituent of green tea. Life Sciences 1998; 63:1397-1403
Parshad R, Sanford RR, et al. Protective action of plant polyphenols on radiation-induced chromatid breaks in cultured human cells. Anticancer Res 1998;18:3263-66
Pashka AG et al. Induction of apoptosis in prostate cancer cell lines by the green tea component, epigallocatechin gallate. Cancer Lett 1998;130:1-7
Quin G et al. Inhibition of aflatoxin B1-induced initiation of hepatocarcinogenesis in the rat by green tea. Cancer Lett 1997; 112:149-54
Reuters. Green tea blocks angiogenesis. Internet Health News, 3-31-1999
Sai I, Kai S et al. Protective effects of green tea on hepatotoxicity, oxidative DNA damage and cell proliferation in the rat liver, induced by repeated oral administration of 2-nitropropane. Food Chem Toxicol 1998; 6:1043
Sazuka M, Imazawa H, et al. Inhibition of collagenases from mouse lung carcinoma cells by green tea catechins and black tea theaflavins. Biosci Biotechnol Biochem 1997; 61:1504-06
Suganuma M, Okabe S, et al. Synergistic effects of epigallocatechin gallate with epicatechin, sunlilndac, or tamoxifen on cancer-preventive activity in the human lung cancer cell line PC-9. Cancer Res 1999;59:44-7
Sugiyama T, Sadzuka Y. Combination of theanine with doxorubicin inhibits hepatic metastasis of M5076 ovarian sarcoma. Clin Cancer Res 1999; 5:413-16
Sugiyama T, Sadzuka Y. Enhancing effects of green tea components on the antitumor activity of adriamycin against M5076 ovarian sarcoma. Cancer Lett 1998; 133:19-26
Valcic S et al. Inhibitory effect of six green tea catechins and caffeine on the growth of four selected human tumor cell lines. Anticancer Drugs 1996; 7:461-68
Yamane T, Nakatsni H et al. Inhibitory effects and toxicity of green tea polyphenols for gastrointestinal carcinogenesis. Cancer 1996;77(suppl):1662-67
Yan YS. Effect of Chinese tea extract on the immune function of mice bearing tumors and their antitumor activity. Chung Hua Yu Fang 1992; 26:5-7
Yang FJ et al. Green tea polyphenols block endotoxin-induced tumor necrosis factor alpha production and lethality in murine model. J Nutr 1998; 128:2334-40
Yang GY, Liao J, et al. Inhibition of growth and induction of apoptosis in human cancer cell lines by tea polyphenols. Carcinogenesis 1998; 19:611-16
Zhen Y et al. Green tea extract inhibits nucleoside transport and potentiates the antitumor effect of antimetabolites. Chin Med Sci 1991; 6:1-5
Zhu BT, Taneja N et al. Effects of tea polyphenols and flavonoids on liver microsomal glucuronidation of estradiol and estrone. J Steroid Biochem Mol Biol 1998;64:207-15
Part II of this article (with references) may be found at Green Tea in the Heart section.

History of Oxygen Therapies

2007-03-10T22:34:00.000-08:00

by Suzanne Hotston

Later, in the twenties, Tesla, who had by then emigrated to America, attempted to develop an improved ozone generator, but was unable to do so successfully because the correct materials still did not exist and the design was never patented. The American company Ozonifier Industries (re-named Plasmafire International in 1995), have since perfected Tesla’s original 1920s design, which is now produced by them, in Langley, Canada and trademarked as The Plasmafire Glass Tube. In 1994, Plasmafire sponsored an ozone symposium in Vancouver which resulted in ozone therapy being recognised as an accepted modality by the Naturopathic Association of BC, with over 40 naturopaths treating patients with ozone therapy.3
In 1902, JH Clarke’s A Dictionary of Practical Materia Medica, London, describes the successful use of ozonated water (Oxgenium) in treating anaemia, cancer, diabetes, influenza, morphine poisoning, canker sores, strychnine poisoning and whooping cough.3
In 1904, The Medical Uses of Hydrozone (ozonated water) and Glycozone (ozonated olive oil) by Charles Marchland, a New York chemist, appeared in its 19th edition. The book is in the Library of Congress with the US Surgeon General’s stamp of approval on it.3
In 1913, the Eastern Association for Oxygen Therapy was formed by Dr Eugene Blass and some German associates.3
In 1927, Blass published Oxygen Therapy: Its Development into a Complete Uniform Treatment of Disease. He stated “The recognisable results of an insufficient oxidation, either because of a lack of minerals or oxygen, or because of the presence of foreign matter in the bloodstream, are the symptoms which bear the imposing nomenclature of modern “disease”. The different kinds of parasites, which are the “germs”, commonly blamed for the creation of these various symptoms, find food and lodging in the diseased soil which accumulates in the body but, logically, are not the cause of disease. A clean habitation will not tolerate such hospitality and normal vital fluids constitute the best insurance against sickness.”4
During World War One, a German doctor, A Wolff, successfully used ozone for its bactericidal properties to treat a variety of ailments, including the anaerobic condition gangrene, trench foot, chlorine gas burns and influenza. German medical journals at the time reported on his work and results.2
Hydrogen peroxide, although semi-stable and toxic to friendly intestinal bacteria5 has been used medically, intra-arterially. “The intra-arterial infusion of hydrogen peroxide has been employed by the investigators for the past six years as a method of regional oxygenation in the management of a variety of diseases. In some patients so treated, a decrease in the severity of their atherosclerosis was observed. This phenomenon was studied and confirmed by both in vitro and in vivo experimentation. Following confirmation of the reduction of atherosclerosis by intra-arterial hydrogen peroxide, it was employed therapeutically for the first time in a patient with inoperable cerebral vascular insufficiency secondary to arteriosclerosis, which was unresponsive to medical treatment.”6
In 1931, Otto Warburg won his first Nobel prize for his work on the oxygen transferring enzyme of cell respiration and his second in 1944 for his discovery of the hydrogen transferring enzyme. He showed that the primary cause of cancer is the replacement of the respiration of oxygen in normal body cells by the fermentation of sugar and that no cancer cell exists which has its respiration intact. Therefore, cancer could be prevented if the respiration of the body cells were kept intact.7 A director of The Max Planck Institute for Cell Physiology in Germany, he published The Prime Cause and Prevention Of Cancer in the 1960s.
His work showed that a normal body cell will burn sugar to produce energy using oxygen as fuel to do so.7 If there is an oxygen deficit, the carbon in the sugar will be changed into carbon monoxide instead of carbon dioxide. Carbon monoxide, being very difficult for the body to eliminate, builds up and becomes an irritant to the organs.2
After the Second World War, interest in oxygen therapies became more widespread and in the fifties when suitable plastics became available, medical ozone, a mixture of ozone and oxygen gas, became safe to handle and easier to administer.2
However, although hydrogen peroxide, chlorine dioxide and ozone will carry oxygen for a short time, which can be shown by adding them to water, they are unstable forms of oxygen. In a water test, the oxygen content increases for a short time initially, but will drop within a matter of hours and cease to be effective.
Working on this principle, researchers have been trying to develop a stable oxygen product for many years and eventually Aerobic Oxygen (a trademark) was developed in Canada. Aerobic Oxygen remains totally stable during the water test even after a period of years.
The stability has been achieved by using a solution of sodium and chlorine, two of the most important and abundant electrolytes of body fluid, to act as the carriers for concentrated molecules of oxygen which are released through the digestive process and absorbed into the bloodstream. Furthermore, Aerobic Oxygen is negatively charged and is the only oxygen product with no positively charged ions.
“The oxygen molecule in Aerobic Oxygen is loosely bonded and is therefore what is considered to be a stable oxygen molecule. This molecule will remain bonded until some function of the body requires the oxygen, at which time the bond is broken and the oxygen is used. Thus, the oxygen in aerobic oxygen will not cause any free radical activity.
If you take a glass of water, contaminate it with bacteria and add 50 drops of Aerobic Oxygen, it will kill the bacteria in a few minutes. You can add more bacteria and it will kill again in a few minutes. Or you can leave the water for a long period of time and bacteria will not grow in it.”5
In answer to the theory that oxygen, being a free radical, is harmful, let us look at the facts.
Free radicals, a natural occurrence in biochemical reactions, are atoms with unpaired electrons, the properties of which vary and without which there can be no life. Some are toxic to all living cells, some to the most vulnerable cells, and singlet oxygen 01 acts as a scavenger of other free radicals, combining with them to render them harmless, protecting cells from damage.2
As well as being the ideal environment for anaerobic bacteria, oxygen-deficient cells are unable to make their defensive enzyme shields strong enough and viruses can invade, forcing the cell to replicate the virus. The defensive enzyme shields produced by healthy cells are composed of four major enzymes: super oxide dismutase, reductase, glutathione peroxidase and catalase. As long as the cell maintains this enzyme shield, viruses cannot penetrate them and oxygen cannot harm them.2
Disease microbes have no enzyme shields. When oxygen is introduced into the area it attacks microbes without a coating and diseased cells with deficient wall enzymes. It oxidises them, allowing them to be cleared from the body and replaced with healthy new cells.2
The broad application of oxygen therapy in medicine is based on the simple principle that diseased cells cannot exist in the presence of oxygen and that cells cannot become diseased if they are supplied with sufficient oxygen.2
We know that certain organisms are anaerobic and cannot live in an oxygen-rich environment and so it follows that oxygen treatment will kill these organisms.2
The stability of Aerobic Oxygen allows it to remain within the body until it is utilised – it cannot break down and lose its effectiveness. It is added to drinking water and therefore requires no specialised method of administration.
Peter Hudson ND, DO, RSHom states that stress depletes oxygen reserves, weakening the immune system and leaving the body open to disease. He mentions that many diets are excessively acidic, resulting in an excess of positively charged hydrogen ions throughout the system, which combine with and use up oxygen, thus reducing the amount of oxygen available for metabolism.5
A pioneer of the use of Aerobic Oxygen in the UK is homoeopath Gordon Steward LCH, RSHom, who has used it in his practice for over two years for a variety of medical conditions. One which is on the increase is Candida albicans. Gordon says that this is partly due to poor eating habits and he is tough on patients’ diets, correcting them in order to deprive the candida of its food source. “I totally ban fermented items such as wine and vinegar, plus yeast, sugar, mushrooms and other fungi and aim to strengthen the immune system. Even so, when candida has gained a stronghold, treatment has generally been painfully slow. However, by using Aerobic Oxygen, all the candida cases I have treated have been free of the disease within three to five months. I use a very low dose to start with, gradually increasing it, in order to avoid uncomfortable symptoms of detoxification, such as stomach cramps, which occur as the candida dies.”8
Lin Clarke of The Allergy Clinic in Horley, Surrey, is a Complementary Medical Practitioner specialising in Allergy and Nutritional Medicine. Says Lin, “I look for the reason that triggered the symptom in the first place, whether it be ulceration, inflammation, bleeding or diarrhoea and find that a fungal form of gut yeast is found in 60-70% of patients, as well as gut parasites in approximately 30%.” In every one of Lin’s patients “low levels of gut/cellular oxygen accompany the recorded levels of the presence of fungus, parasites, viruses and adverse bacteria.” Like Gordon Steward, Lin Clarke also corrects patients’ diets, although she allows wine in moderation, but not beer. Since adding doses of Aerobic Oxygen to her standard treatment “subsequent levels of recorded gut oxygen have risen, many reaching a recognised benchmark in as little as 4-8 weeks depending on the severity of the symptoms.” Lin discovered that not only did her patients’ oxygen levels rise, but trace elements, vitamins and minerals, which were recorded as low at the start of the treatment, rose favourably without the addition of supplements, indicating that the addition of Aerobic Oxygen has improved the absorption of essential nutrients from the average daily diet.9
Aerobic Oxygen, although fairly new in the UK has been used in Canada, South America and the United States for some time.
The Author became aware of Aerobic Oxygen during a conversation with a sufferer of arteriosclerosis, who claimed the product, which her homoeopath had recommended to her, had saved her life. Previously, the patient’s specialist had treated her with injections of hydrogen peroxide. It is interesting to note that if red cells clump, 20-30 drops of Aerobic Oxygen in water will separate them after one hour.5 Suzanne was interested to see what effect the product would have on her own blood as she had needed iron supplements for eight years to treat a haemogloblin level that at its lowest had dropped to 6.9. During this time no cause had been found for the iron-deficient anaemia other than a failure to absorb iron from the diet. After three months without iron supplements, but taking Aerobic Oxygen, Suzanne’s haemoglobin level was 13.8.

References
1. Apparatus For Producing Ozone. USA Patent number 568177, September 22nd 1896.
2. Pressman Saul. Oxygen, Ozone and Medicine. Plasmafire International. 7186-205 St., Langley, BC, Canada, V2Y 1T1. 1995.
3. Pressman Saul. The History Of Medical Ozone. Plasmafire International. 7186-205 St., Langley, BC, Canada, V2Y 1T1. 1995.
4. Blass FM Eugene. Oxygen Therapy Blass: Its Development into a Complete Uniform Treatment of Disease. Oxidation News. International Association For Oxygen Therapy, Priest River, ID, USA 1(1): 3. 1990.
5. Hudson Peter. The Aerobic Oxygen Handbook. Mayfair Publishing. PO Box 860, Eastbourne, East Sussex, BN20 7DJ. ISBN 1 898572-00-4. pp5,16, 45, 86, 87. 1997.
6. Urchell, Finney et al. Treatment of Arteriosclerotic Obstructive Cerebrovascular Disease with Hydrogen Peroxide. Vascular Surgery. 1(2): 77-81. June 1967.
7. Warburg Otto. The Prime Cause and Prevention of Cancer. Germany. pp6-7. 1966.
Warburg Otto. On The Origin of Cancer Cells. Science. 123(3191): 309-314. 1956.
8. An interview given by Gordon Steward to Suzanne Hotston September 1999.
9. An interview given by Lin Clarke to Suzanne Hotston September 1999.

Further Information
Irene Stein, who has supplied Royal Jelly to practitioners and members of the public for 26 years, now also supplies Aerobic Oxygen. Irene, who can advise on the correct dose for individuals and provide information about Aerobic Oxygen, can be contacted on 020-8886 6000.

Grape Seed Extract Potent Antioxidant

2007-03-10T22:32:00.000-08:00

by Max Costello

It seems that nearly every week a new fad, health product or diet comes to our attention. Maybe we have become disillusioned by the proliferation of articles and claims being made. Do we label everything as fake and how can we sort the wood from the vines? You will get that later! Hopefully my information will blend the scientific with the natural aspects in a product that covers both areas. Much of science started in nature. Would you be surprised if your doctor prescribed 12 grams of dried grape seed three times daily? Would it be more understandable if he said 100mg Oligomeric Proanthocyanidin Complex three times daily, or sound more like medicine? Was it nature’s grand ironic design that the symbol of affluent lifestyles, grapes and wine, had the antidote to decadence at its very heart, in the discarded pip?
Sixty years ago a scientist won a Nobel prize for work on vitamin C, the substance used by Capt. Cook 200 years ago to stop scurvy. Cook knew that fresh fruit was important to diet but it took a while for his anecdotal evidence to be accepted. Now we hear of a substance science tells us is an antioxidant 20 times more powerful than vitamin C and 50 times more powerful an antioxidant than vitamin E. Dr Clark Hansen N.D., claims it is the most significant discovered this century! We will also see that 400 years ago this antioxidant was used by the North American Indians, but the actual properties were only identified by the scientific community 40 years ago. Now this natural antioxidant, used extensively for years in France where it is registered as a medication, and becoming popular in other western countries, is gaining popularity here.
Is this information important? To decide we have to understand what an antioxidant (against oxidation) is. Rust is an iron oxide (oxidation). Hardening/drying of paint is a process of oxidation. Eventually aged paint becomes chalky with oxidation. The brown on the cut piece of an apple is “oxidised apple”. Citrus juice is an antioxidant, rub some lemon juice on the cut apple and it slows down the oxidation (browning). Magic? Ageing (collagen deterioration) is a form of bodily oxidation. Free radicals found widely in our environment, water, air, food, smoke, smog, sunlight, chemicals, detergents, etc. are the nasty “unstable” oxygen molecules which are responsible for attacking (oxidising) our bodies. As they are unstable, they are looking to attack, and in our bodies they attack and destroy cell membranes, collagen and other connective tissue, disrupt physiological processes and create mutations in the DNA cells. Free radicals are blamed for many problems from ageing spots (oxidised fat in the skin) to cancer. Nutritionist and chemist Dr Jeffrey Bland Ph.D. claims the destructive effect of free radicals are responsible for more than 60 diseases including Allergies, Arthritis, Attention Deficit Disorder, Cataracts, Cold fingers and toes from circulatory problems, Diabetes, Edemas, Hardening or Narrowing of the Arteries and High Blood Pressure (Oxidation of Cholesterol causing plaque in the vessel walls), Heart Disease, Inflammation, Kidney and Liver disorders, Parkinson’s Disease, Prostate Enlargement, Rheumatism, Stroke, Ulcers, Varicose Veins and Wrinkles. Oxidation is very important in the chain to break down waste minerals, dead plants and dead animals and for regeneration. Antioxidants stop it starting before we actually die. Now back to where this antioxidant all started for us. . . .
In the 1530s French explorer Jacques Cartier was leading an expedition up the Saint Lawrence River in North America. When the crew were trapped in the ice they were limited to eating rationed biscuits and salted meat and it wasn’t long before scurvy (a lack of vitamin C) became rife. However, native Indians introduced them to a tea made from the bark and needles of the pine tree. They recovered and the story was recorded but the healing event, how and why, did not progress scientifically until 400 years later when Professor Jacques Masquelier of the University of Bordeaux, France, read about it and formed the conclusion that the tree contained Vitamin C. Later he isolated and identified the substance as proanthocyanidins and called his product Pycnogenol. His method of extraction from the pine tree was patented in the early 1951, and further research showed the substance present in many plants such as, lemon tree bark, peanuts, hazel nuts, cranberries, blue berries, cherries, citrus peel, purple, red and white grape skins and seed purple grape seeds being the most concentrated source. This substance, a bioflavonoid, is now usually referred to as OPCs (Oligomeric Proanthocyanidin Complexes) or less frequently PCO (Proanthocyanidolic oligomers).
Bioflavonoids, of which there are approximately 4000, are some of the most important and interesting biological compounds. As shown they are present in a wide variety of edible plants, fruit and vegetables with a typical Western diet providing about 1g of them per day. They were originally identified as the flavin (yellowish colouring) in plants. Remember carrots and seeing in the dark or doctors suggesting drinking a glass of wine daily for health? Bioflavonoids have a low molecular weight and occur naturally as aglycons, glycosides and methylated derivatives.1
In the early 1980s bioflavonoids were reviewed for a wide range of biological activities focusing on their potential therapeutic use as anti-inflammatory, anti-allergenic, antiviral, anticancer and immunostimulant drugs.2,3
Since 1984, in an attempt to give an account for bioflavonoids wide pharmacological potential many papers have been published dealing with the interaction between flavonoids and such key enzymes as cyclo-oxygenase, lipoxygenase, phospholipase A2, cyclic nucleotide phosphodiesterases, protein-kinase C, hyaluronidase, reverse transcriptase, mitochondrial succinoxidase, NADH-oxidase and glutathione reductase. This led to the big question of how do bioflavonoids work?
In the light of Middleton’s3 hypothesis it appeared the key steps in producing the biological effect could be the interaction with the protein phosphorylation as well as its antioxidant activity. This combined with the increasing evidence that toxic oxygen species were involved in a number of pathological conditions, including inflammatory processes, ageing and cancer.4,5,6
Leucoanthocyanins (proanthocyanidins or OPCs, pycnogenols) are natural polyphenols belonging to the class of bioflavonoids.7,8 The Leucoanthocyanins are constituted by a variable number of flavin units and they yield an anthrocide after heating in acid medium. From grape seeds an oligomeric fraction partially esterified with gallic acid and containing only little amounts of momomeric polyphenols (catechin and epicatechin) has been isolated.9
Leucoanthocyanins have been reported to improve biological properties of blood vessels10 leading to their use in the therapy of such different types of vascular disorders as capillary fragility, peripheral chronic venous insufficiency and micro-angiopathy of the retina.11-15
Until recently pharmacological properties of Leucoanthocyanins were attributed to their ability to increase tonicity and the resistance to the degradative action of elastase and collagenase.16,17 More recently increasing evidence supports the hypothesis of the anti-oxidant properties and possible chemoprevention on free radicals already mentioned in association with cancer, ageing etc.

Leucoanthocyanins
(mg/ml)
Frequency
of Mutation
T/C
Mitochondrial 0(Control)
0.25
0.50 1.7 x 10 -2
0.9 x 10 -2
0.6 x 10 -2 1
0.50
0.35
Nuclear 0(Control)
0.25
0.50 1.95 x 10 -8
0.25 x 10 -8
0.15 x 10 -8 1
0.12
0.08

Symptom Leucoanthocyanins Placebo
p

Pain 44.0% 24.0% 0.045
Paresthesies 22.0% 03.4% 0.030
Cutaneous Tension 37.5% 10.3% 0.014
Pliability 59.0% 16.0% 0.0001

Antioxidant Effect
The antioxidant effect of Leucoanthocyanins has been studied “in vitro” in phosphatidylcholine liposomes using 1/ Iron-promoted lipid peroxidation and 2/ Ultrasound-induced lipid peroxidation. Both showed Leucoanthocyanins markedly more effective than alpha-tocopherol.

Anti-enzyme Effect
In vitro activity of Leucoanthocyanins was tested by conventional techniques on several enzymes such as Xanthine oxidase [2.4], Elastase [4.2], Collagenase [38.0], Hyaluronidase [80.0] (-Glucuronidase [1.1]. Note the individual results in brackets [IC50 (mol/l)].
The anti-oxidant and anti-enzyme effect provide a strong molecular basis for the capillary protective action of Leucoantho- cyanins, demonstrated in several “in vitro” experimental models of altered capillary permeability.10,18,19 This protective effect of Leucoanthocyanins is therefore a pluricentric mechanism based on radical scavenging and antioxidant effects and the inhibitions of some key enzymes. The integrated action hypothesis is also supported by data which clearly indicate a marked tropism of Leucoanthocyanins for vessel walls, skin and other tissues, characterised by the elevated presence of glycosaminoglycans.20-26

Antimutagenic Effect
Saccharomyces cerevisiae strain S288C were tested
1 Mitochondrial Antimutagenesis tested the production of respiratory deficient mutants as phenotypic manifestation of mitochondrial mutation.27
2 Nuclear Antimutagenesis activity was studied and the effect established using the forward mutation system from L-canavanine sensitivity to L-canavanine resistance.28,29
The results clearly suggest a possibility to employ natural antioxidant/antimutagen principles such as Leucoanthocyanins in a preventative diet-based strategy against major pathologies. In fact we are now proving scientifically what many believed for a long time, the assumption of antioxidant/antimutagenic substances contained in food is correlated with a lower incidence of some types of cancer and cardiovascular disease.30-32

Tolerability
The prime factor for management of long term preventative treatments is safety.
Leucoanthocyanins are practically devoid of oral toxicity (LD50>4000 mg/kg in rats and mice) and any other toxic effects even at high dosages, in oral chronic toxicity tests (60 mg/kg/day for 12 months in dogs and 6 months in rats). Note: That equates to a 100 kg man taking 60 capsules 100mg strength daily. Leucoanthocyanins are also devoid of any mutagenic and teratogenic effects and are safe as far as fertility, peri- and post-natal toxicity are concerned.

Efficacy
Leucoanthocyanins have been investigated in the treatment of venous-lymphatic insufficiency, and post-surgical lympho-oedema of the breast, at a dosage of 150mg twice daily.
The table above summarises a double blind placebo study in which Leucoanthocyanins were administered 30mg daily for 3 months to patients suffering from venous-lymphatic disease.12
In a double blind test for peripheral disease of lower limbs improvement was seen in 87% of the cases using Leucoantho- cyanins compared with 45% with the placebo.

Clinical Sight Indications
1 Controlled double blind testing was carried out on resistance to night glare and night vision by means of Comberg’s nyctometer and ergovision on 100 subjects treated for 5 weeks with twice daily doses of 100mg of Leucoanthocyanins.33 Results showed a marked improvement in visual performance compared to the control group. This was attributed to a faster regeneration of the retinal structures from Leucoanthocyanins.
2 A study on 75 patients suffering from ocular stress caused by their working at a computer screen were treated with Leucoanthocyanins (300 mg/day) for 2 months. Graphs of the results show considerable improvement.34
3 Two further tests on 200 patients with myopic chorioretinosis were conducted for two months with Leucoanthocyanins (150 mg daily). Computerised examination at the start and end of the trials demonstrated a marked global increase on visual functions.35,36

Grape Seed and Pine Bark
There are some important differences.
1 Antioxidant advantage. In the words of Professor Masquelier, developer and patentee of both OPC products announced: . . . “I underline that in 1986 I discovered that grape seed has an intense free radical scavenging effect (FRSE) on radical oxygen species. These discoveries were laid down in my U.S. Patent (no 4,698,360) of Oct. 6 1987, ‘Radical Scavenging Effect of Proanthocyanidins’ . . . The tests showed that in this respect OPC from Grape seed has an advantage over OPC from Pine bark. OPC from grape seed contains the gallic esters of proanthocyanidins (in particular: Proanthocyanidin B2-3’-O-gallate). These proanthocyanidins – esters have been recently described as the most active substances in the battle against free radicals.” October 1991 Martiliac, France (Procyanidines de France).
Independent research by Dr Ricardo Da Silva showed “Proanthocyanidin B2-3’-O-gallate” available only in grape seed was found the most effective compound in trapping free radicals.38
2 Strength. Pycnogenol (Pine tree) has an OPC strength ranging from 80-85% compared with Grapeseed normally marketed at 90-95%. Be careful that the Grapeseed is 95%. A slight difference in favour of grapeseed. Research points toward the fact that proanthocyanidin 100% purity is non-mutagenic.37 Thus the range 90-95% for maximum benefit.
3 Price. Both are sold in capsule form. You will find that whilst both products are not cheap, per milligramme of OPCs as Pycnogenol cost 6-8 times OPCs in grape seed extract.

Breast Cancer
Dr Jacques Masquelier, points out breast cancer is caused for a large part by the destruction of our DNA by free radicals. By protecting our DNA with OPCs we are also protecting ourselves indirectly against this risk.
Note: Readers interested in more detailed and/or scientific information please send a stamped self addressed A4 envelope to Max Costello, c/o P.O. Box 18, Abbots Langley, Herts WD5 OSY.

References
Harborne J.B.: Plant Falvonoids in Biology and Medicine ll, New York,1988 pp17-27.
Havsten B.: Biochem. Pharmacol. 32 1141 (1983)
Middleton E. Jr: Trends Pharmacol Sci 5 335 (1994)
Tate R.M., Repine J.E., in Free Radicals in Biology, W.A. Pryor Ed; Academic, New York, 1984, Vol 6 pp 199-212
McCord J.M.; New Engl. J. Med 312,3, 159 (1985)
Harman D; in :Free Radacals, Aging and Degenerative Diseases, Johnston J.E., Walford R, Harman D., J. Miquel Eds; Alan R liss, New York, 1986, pp 3-49
Haslam E., Plant Polyphenols, pp 14-15, 1989, Cambridge University Press.
Masquelier J., Michaud J., Laparra J., Dumon M.C., Internat. J. Vit. Res 49, 307, 1979
Bambardelli E., GB-1, 541, 459
Robert L., Godeau G.M, Gavignet-Jeannin G., Groult N., Six C., Robert A.M., Path. Biol. 38, 608,1990
Dartenuc J.Y., Marache P., Choussat H., Bordeaux Med. 13, 903, 1980.
Thebaut J.F., Thebaut P., Vin F., Gazette Medicale 92, 96, 1985
Corbe C., Boissin J.P., Siou A., J Fr. Ophtamol. 11,453.1988
Lagrue G., Olivier-Martin F., Grillot A., Sem. Hop. Paris 57, 1399, 1981
Delacroix P., La Revue de Medicine n27-28, 1793,1981
Wegrowski J., Robert A.M., Moczar M., Biochem. Pharmacol. 33, 3491, 1984
Tixier J.M., Godeau G., Robert A.M., Hornebeck W., Biochem. Pharmacol. 33, 3933, 1984
Barbier A., Maffrand J.P., Savi P., in Endotelon et unite circulatoire, John Libbey (Ed), Paris-London 1988 pp 39-41
Doutremepuich J.D., Barbier A., Lacheretz F., Lymphology 24, 135, 1991
Laparra J., Michaud J., Masquelier J., Plantes Medicinales et phytotherapie Xl, 133, 1977
Laparra J., Michaud J., Lesco M.F., Blanquet P., Masquelier J., Acta Therapeutica 4, 233, 1978
Masquelier J., Michaud J., Laparra J., Dumon M.C., Bull Soc. Pharm. Bordeaux 118, 95, 1979
Harmand M.F., Blanquet P., Eur. J. Drug Metab. Pharmacokin. 1, 15. 1978
Gavignet C., Groult N., Godeau G.M, Robert L., Robert A.M., Path. Biol. 37, 746, 1989
Robert A.M., Groult N., Six C., Robert L., Path. Biol. 38, 601,1990
Groult N., Gavignet-Jeannin G., Jouis V., Robert L., Robert A.M., Path. Biol. 39, 277, 1991
Marmiroli A., Restivo F.M., Donnini C., Bianchi L., Puglisi P.P., Molec. Gen. Genet. 177,581, 1980
Magni G.E., von Borstel R.C., Genetics 47, 1097, 1962
Puglisi P.P., Molec. Gen Genet 103, 248, 1968
Sporn M.B., The Lancet 342, 1211, 1993
Ross R., Nature, 362, 801, 1993
Laeke D.S. Br Heart J. 69, 476,1993
Boissin J.P., Corbe Ch., Siou A., Bull. Soc. Opth. France LXXXVIII, 173, 1988
Fusi L., Czimeg F., Pesce F., Germolgli R., Boero A., Vanzetti M., Gandiglio G., Ann. Ott. Clin. Ocul 116, 575, 1990
Moriconi S., Bellezza P.G., Ann Ott. Clin. Ocul. 114, 585, 1988
Proto F., Carloni C., Meucci B., Fenicia V., Rispoli E., Bozzo Costa E., Germolgi R., Ann. Ott. Clin. Ocul. 114,85,1988
Yu C.L., Swaminathan B. Mutagenicity of Proanthocyanidins. Food Chem Toxicol 25(2), 135-139, 1987
Ricardo Da Silva, J.M. Free Radicals in Biotechnology and Medicine, Royal Society of Chemistry, pp 79-80 1990.

Fighting Free Radicals: The Role of Bark Extractives

2007-03-10T22:29:00.000-08:00

by Kelvin Duncan, Ph.D.

The rapidly growing volume of evidence in the scientific literature about the nature and role of free radicals has lead to an increasing awareness of their importance in health and disease. Free radicals have been implicated in a great number of human conditions and the literature on the subject is vast (Ames et al., 1993, Bland, 1995, Diplock, 1994, Halliwell, 1996 and the references in Table 1).

Table 1. Recent references to health conditions in which flavonoids are thought to be beneficial.

Disease/Benefit
Degenerative disease/ helps prevent or slow down
General diseases/ prevents or ameliorates
Cancer and cardiovascular/ protects
Inflammatory bowel disease/ helps
Heart attacks/ reduced risk
Strokes/ reduced risk
Clots/ prevent abnormal clots
Endothelial cells/ protect and strengthens
Plaque/ reduced rate of formation
Hair/ increases hair growth and follicle cell density
Anti-inflammatory, esp. arthritis/ reduces
Oedema/ reduces
Tumours/ inhibits early tumours
Tumours/ reduces incidence of spontaneous tumours in elderly mice
Allergies/ anti-allergenic
Carcinogens and mutagens/ chemoprotective
Skin cancer/ reduces or prevents skin cancers induced by UV
Prostate cancer/ anticarcinogenic against prostate cancer
Insulitis/ protect pancreas and help lower or prevent insulitis
.
HIV, may help HIV Reference
Ames et al., 1993
.
Cross et al., 1987
Gey, 1993
Grishanan, 1994
Hertog et al., 1993
Keli et al., 1996
Rice-Evans, 1996
Kaneko et al., 1999
Xu et al., 1998
Takashashi et al., 1999
You et al., 1999
Pelzer et al., 1998,
Lairir-Chatterjee et al., 1999
Duncan, 1998
Cheong et al., 1998
Sohn et al., 1998
.
Ahmad et al., 1998
.
Zi et al., 1998
.
Soto, et al., 1998
Scrhramm & German, 1998
Kitamura, et al., 1998

However, not all free radical reactions in the body are harmful; some are entirely natural and are necessary for the correct functioning of many metabolic processes. (Cheesman and Slatter, 1993). These benign, natural free radicals do not concern us here since they are well controlled by the body’s metabolism. Rather it is the damaging free radicals, which are largely caused by non-natural events, that are the focus of this article.

How do free radicals form?
Free radicals can form naturally since some of the body’s molecules have weak bonds that spontaneously break and cause the molecule to become a free radical. Also, for unknown reasons a small proportion of normal oxidative reactions result in the formation of free radicals. Other causes of damaging free radicals are ionising radiation, such as light, or ultra violet, or other forms of radiation. Mariner’s skin, that scourge of skin which makes people look far older than they really are, is a result of excessive exposure to light and to UV radiation: the skin changes in thickness, it becomes dehydrated, its collagen becomes thickened and hardened, and wrinkles and dryness result. Radioactivity, whether from natural or man made sources, also causes free radicals to form. Finally, a great number of chemicals, especially human-
produced synthetic compounds can cause free radical formation.

Antioxidants
The damaging effects of free radicals can be countered by antioxidants. These work by either stopping free radical damage by donating an electron without becoming a damaging free radical themselves, or by preventing oxidation commencing.
There are three main types of antioxidants that are important in human metabolism. These are: antioxidant enzymes produced by the body; essential nutritional dietary compounds such as
vitamin C, and small plant-derived substances which intercept free radicals and prevent them from causing damage. The full range of antioxidants found in the body include vitamins C and E, carotenes, glutathionine, uric acid, taurine, and plant flavonoids and flavonoid derivatives, and some other compounds. This article considers only the flavonoids, which are small compounds synthesised by plants, but not animals, so must be taken in our diet. They are water soluble compounds based on a unit involving carbon ring structures containing phenols (-OH) groups. There are more than four thousand known, not all of which have antioxidant activity, and a great number remain to be discovered (Colgan 1994). They scavenge free radicals without becoming themselves becoming damaging free radicals or causing other chemical species to become free radicals.
In living plants, flavonoids are produced as pigments, defences against fungi and bacteria, anti-parasitics, and as antioxidants protecting against cellular oxidative stress.

Pinus radiata bark
Tree bark in history
Tree bark is a particularly rich source of a wide variety of kinds of medicinal compounds, and this has been known to many cultures for many centuries. Two thousand years ago Hippocrates, the Greek physician known as the father of medicine, recommended chewing on white willow bark to relieve pain and fever. In England, this was a common practice in the Renaissance. The active ingredient was isolated in 1828 and was given its current name, salicylic acid in 1938. It was stabilised in 1897 as acetylsalicylic acid. Even though the new product enjoyed great market success, its mode of action was not known until John Vane, a British Pharmacologist, found that they inhibited the body’s production of prostaglandins that promote inflammation and thereby cause pain. Vane received a Nobel Prize for this work. Salicylic acid, a natural product, has been found to have widespread and beneficial effects on many human conditions, including heart attacks and strokes (Graeda and Ferguson 1993).
Decoctions or infusions of barks and leaves were commonly used as poultices and therapies throughout Europe and Asia. The great navigator, Captain James Cook, was well aware of the value of bark and leaves as antiscorbutics (antiscurvy agents). After an enormously long and difficult voyage to New Zealand he would set out to collect materials for “spruce beer”, an optimistic name designed, no doubt, to make the bitter concoction more palatable to his reluctant crew. Spruce, or white, or Norwegian beer was well known then, as it continues to be today, and even if not loved, it was at least accepted for its effects! But Cook’s spruce beer was neither spruce, nor was it beer. What it was is revealed in a letter he wrote to the errant Furneaux, the captain of the accompanying ship on the second of Cook’s voyages. Unlike Cook, Furneaux had a serious scurvy problem amongst his crew because he had not previously followed Cook’s detailed instructions. So, in his letter Cook gave instructions to “brew” beer of the inspissated (thickened) juice of wort, essence of spruce and tea plants. By spruce he meant anything that vaguely resembled spruce, since there was then no spruce in New Zealand, and by tea plants he meant manuka-like plants. Manuka is a ubiquitous and cheerfully scruffy charmer of a scrub or small tree in New Zealand. Like many plants, Manuka contains powerful anti-microbial compounds and other useful biologically active ingredients. Recent work has shown that those evergreen southern equivalents to conifers, the Podocarps, to which Cook’s “spruce” belongs, have an abundance of flavonoids . As much as they hated his brews, Cook’s crews did consume them and their health was remarkably good (Hough 1994). Cook delivered a paper to the Royal Society describing his work in conquering scurvy and other health problems on long sea voyages. He did not claim to have discovered the health benefits of vegetables and plant extracts, as others had experimented with such diets and treatments earlier, but his fame was such that he was greatly instrumental in popularising them to the enormous benefit of seafarers’ health.
Asian cultures used bark extensively to treat and heal. Indian Ayurvedic medicine has a 5000 year history. Punarvasu in about 800 BC, wrote the Susrita Samhita which describes 1500 plants and 300 medicines of therapeutic value. Barks are important components of Ayurvedic practice. The bark of the arjuna tree has been used for at least 3000 years for the treatment of heart failure and for reducing the swelling due to fluid accumulation in ankles and legs when the heart is not pumping properly. This traditional use has been confirmed by western science and it is used by many healers today including Western-trained healers.
The dried bark of the varuna tree has provided relief from kidney and bladder stones. It is now being used in Western medicine to prevent stone formation and related urinary tract infections (Chevellier 1996).
The Chinese, too, have used bark products in their traditional medicine for very many centuries. A herbal and medicinal source book, written over 2500 years ago, the Shen Nung Pen Tsao Ching of China lists over 360 medicinal drugs made from plants. Barks are used extensively. Every Chinese herbalist uses a wide variety of barks, each with its own characteristics and specific uses. Cinnamon, the dried bark of Cinnamomum cassia, is used to control fever and diarrhoea, to aid menstrual problems, and to soothe indigestion. Recently, scientific medicine has confirmed its potency as an antiseptic agent and has shown its potency in reducing the insulin dependency in diabetics. Magnolia barks are
prescribed in Chinese herbal medicine as a skeletal muscle relaxant, analgesic and anti-hypertensive. Phelledendron spp., are commonly prescribed to treat diarrhoea and inflammation (Griggs, 1993).
Extensive research in China and Japan is elucidating the active ingredients in these remedies, but only a small fraction of the myriad complex compounds in bark have been identified.
Polynesian and American indigenous people also made use of bark (Whistler, 1991; MacDonald, 1993, Garrett and Garrett, 1996; Wyatt, 1994).

Industrial preparation of flavonoids
Today, various barks are used extensively for health purposes. Following the great success of Taxol, there has been a massive search by ethnobotanists and biochemists for useful bark extractives and a number of useful substances have been discovered. Bark flavonoids are amongst the most useful. They can be extracted industrially using solvent extraction or hot water extraction. This process isolates and concentrates the flavonoids by partitioning them between two different phases of mutually insoluble solvents – like oil and water. More of the desired compounds dissolve in one phase and the unwanted material in the other so it is then easy to separate the two phases mechanically. Further purification can be undertaken by “salting out” – precipitation of the desired material by adding increasing amounts of common salts, such as magnesium sulphate. The salt remains in solution but throws the less soluble flavonoids out of solution as a precipitate so they can be collected. The trouble is that these two processes, solvent partitioning and salting out, do not yield completely pure products. Some of the undesirable compounds get through, necessitating repeated cycles of solvent extraction and salting down in order to obtain yields of sufficient purity. But three main problems still remain with this approach: solvent residues may contaminate the product, undesirable by-products may contaminate the product, and micro-organisms may survive the processing to be present in the product. Furthermore, the process is expensive.
In contrast, the process used to produce a recent new product – enzogenol – is based on water extraction in the absence of oxygen (to prevent the possibility of oxidation of the flavonoids) of clean and selected bark from the Monterey Pine – a coastal species from the Pacific Northwest of North America which is grown extensively in New Zealand. The desired mixture of flavonoids can be selected from the decoction or liquor by a purely physical process. This excludes all the undesirable by-
products and micro-organisms to yield a very pure product of controlled composition. The by-products are used as a soil enhancer, so no wastes are produced from the process. Even the water can be recycled (Gilmour in Duncan, 1998).

Bark as a source of antioxidants
Why should bark contain so many antioxidants? The reason is that oxidative stress is a great problem faced by the stem of trees. Stems are intended to last many decades or centuries, so that they have to have powerful and long-lasting protection against attack, decay and disease. Bark is the structure that performs this protection, and since oxygen diffuses from the outside of the stem through the bark, antioxidants are present in the bark and the tissues immediately underneath it so as to provide protection in the event of free radical formation.

Table 2. Kinds of flavonoids and their origin
The six classes of flavonoids:
flavonones, found in citrus
flavones, found in herbs
flavonols, found in all fruits and vegetables
isoflavonoids, found in legumes
anthocyanidins and flavans, found in fruits.
None are synthesised by animals, and our sources are entirely from the plants we eat. We should eat a wide variety of types and not rely on only a few.

Human metabolism does produce some antioxidants naturally, but these are not sufficient to combat all the free radicals formed in our bodies. We rely on dietary sources to augment and complete our defences. The trouble is that the rate of formation of free radicals has probably increased over the last few centuries due to increas- ing sources of free radical forming agents as industrial processes extend further and further into our lives. Further- more, our diet has become more and more deficient in free radicals owing to changing dietary habits away from sources rich in antioxidants (raw leafy vegetables, onion, nuts, fruits) toward overly processed foods from which flavonoids, Vitamin E and many other nutrients have been removed. More people are living longer, so these two influences are affecting more and more people. It seems a great pity that modern food processors exploit our two Achilles heels of diet – our fondness for fat and sugar. Most of us are far too fond of these for our own good. This was not a problem when our only sources of food had limited amounts of fats and sugars, but today we can greatly modify our food and over-process it to an extent that it poses a risk to human well being. Nor do I believe that supplementation of these over-processed foods by adding back in synthetic forms of the extracted nutrients is at all wise. There is evidence that such practices are doubly inimical to human health – not only has the over processing removed essential nutrients, the addition of synthetic forms of these poses chronic risk through the loading of the body with antichiral synthetics (manufactured forms of nutritional or medical compounds which have the correct gross chemistry, but which have the wrong stereoisometry for appropriate biochemical action).

Determining the health value of flavonoids
There are six main ways by which the effects of dietary flavonoids on human health may be evaluated: direct measurement of oxidative stress levels, epidemiological studies, repeated measures tests, laboratory (in vitro or in glass) biochemical or cytological studies, randomised double blind trials, and animal testing.
We can measure the site and extent of oxidative stress in human subjects by urine analysis. The beneficial effects of antioxidants can be assessed by measuring the decrease in oxidative stress levels following administration of dietary supplements. This is being researched at the present time and results are still to be evaluated, but initial results appear extremely promising.
Epidemiological studies can be divided into two types: observational and experimental. Observational studies compare the incidence of disease and longevity in flavonoid-rich populations, such as in the Mediterranean countries, with flavonoid-poor countries, such as the United Kingdom and the United States. The results indicate that a flavonoid-rich diet does, indeed, lead to increased longevity and better health, but other factors, such as genetic factors, may be involved. It is essential to maintain a wide range of different flavonoids from a variety of sources if you rely on natural dietary sources alone.
Experimental epidemiological studies rely on repeated measures, which are a scientific kind of “before and after” studies. An example of such studies is the Spanish women smokers study completed last year. Little benefit was recorded in lowering the incidence or outcome of lung cancer from a diet rich in flavonoids, but this is what may be expected in such a rampant form of cancer as lung cancer. Other studies have indicated that flavonoid supplements have very great benefits in both preventing diseases and in mitigating their effects.
Laboratory studies have shown that plant-derived antioxidants have great antioxidant activity. Platelet aggregation, thrombosis formation and plaque deposition are all reduced, thus explaining the epidemiological observations of reduced incidence of strokes and heart disease. The effects of flavonoids on cancer formation and propagation are also becoming understood. Again, the evidence is accumulating that flavonoids can help prevent certain cancers forming, growing and undergoing metastasis.
However, randomised double blind clinical trials of chronic effects of flavonoids are not as common, mainly because of expense and experimental difficulties. If you are studying the rate and age of onset chronic degenerative diseases it is scarcely practical to undertake clinical trials of twenty or thirty year duration. For similar reasons, “longitudinal” (life long) animal trials are rare. They are very expensive and are liable to be affected or destroyed by factors beyond control. The longer the duration of the experiment, the more likely these destructive events are to occur. So chronic experimentation, whether it is by the double blind methodology or fully controlled animal trials, tends to be rare. There have been some, however. Trials on vinegar flies in the early 1970s showed greatly increased longevity, and recent trials on mice have shown greatly reduced incidence of spontaneous old-age cancers, healthier and thicker coats, better cognitive skills, and increased longevity (Duncan, 1998).
Short-term studies of flavonoids are more popular amongst researchers. Recent studies are given in the references to this article.

Other benefits of flavonoids
Besides combating free radicals, flavonoids have been shown to have other beneficial effects including: adhesion receptor expression, slowing down or preventing bacterial replication (one of their main functions in living plants), slowing down viral replication, inhibiting proteolytic enzyme action, oestrogenic effects and carbohydrate induced AGE, (advanced glycosylation end products, where glucose and its polymers bond on to protein and cause the proteinacous materials of the body to become mucoid or amyloid material that “gums up the works”. An example of this is ageing of skin where collagen thickens and becomes less flexible because of glycosylation, and less flexible because of the cross linking due again to glycosylation. This, coupled with the loss of subdermal fat due to free radical damage and glycosylation, causes the appearance of old skin).

Conclusion
Free radicals are implicated as a major cause of many disease states in the human body, particularly chronic inflammatory and degenerative diseases such as arthritis, heart disease and cancer. There is a great deal of evidence suggesting that positive health benefits can be achieved by the adoption of a healthier lifestyle, a healthier diet richer in flavonoids and taking dietary supplements if the normal diet is deficient in flavonoids. The incidence of oxidative cell damage and general degenerative diseases is lowered by dietary flavonoids. There is also excellent evidence that the onset of these conditions can be delayed or even prevented by diets rich in flavonoids.

References
Ahmad N et al. 1998. Skin cancer chemopreventive effects of a flavonoid antioxidant silymarin are mediated via impairment of receptor tyrosine kinase. Biochem.& Biophys. Res. Comms. 247:294-301.
Ames B N et al. 1993. Oxidants, antioxidants, and the degenerative diseases of ageing. Proc. Natl. Acad. Sci. USA 90:7915-7922.
Bland J S. 1995. Oxidants and antioxidants in clinical medicine: past, present and future potential. J. Nutr. & Env. Med. 5:255-280.
Cheesman, K H and Slatter, T F. 1993. An Introduction to Free Radical Biochemistry. British Medical Bulletin 49:481-493.
Cheong H et al. 1998. Studies of structural activity relationships of flavonoids for the anti-allergic actions. Arch. Pharm. Res. 21:478-480.
Chevellier, A. The Encyclopaedia of Medicinal Plants. Dorking Kindersley. 1995.
Colgan, M. The New Nutrition. Medicine for the Millennium. C I Publications, San Diego. 1994.
Cross C E et al. 1987. Oxygen radicals and disease – Proceedings of the Davis Conference. Ann. Int. Med. 107:526-545.
Diplock A T. 1994. Antioxidants and disease prevention. Molec. Aspect. Med. 15:293-376.
Duncan, K W. (ed.) Fighting Free Radicals: the Enzogenol Story. (NZ & Australian Edition). The Pacific Scientific Press, Christchurch and Auckland, New Zealand. 1998.
Garrett, J T and M Garrett. Medicine of the Cherokee. Bear and Company, Santa Fe. 1996.
Gey K F. 1993. Prospects for the prevention of free radical disease, regarding cancer and cardiovascular disease. Brit. Med. Bull. 49(3):679-699.
Greada, J & T Ferguson. The Aspirin Handbook. Garden Enterprises, Melbourne. 1993.
Griggs, B. New Green Pharmacy (2nd Edition). Vermillion, London. 1989.
Grisham M B. 1994. Oxidants and free radicals in inflammatory bowel disease. Lancet 344:1356.
Halliwell B. 1996. Antioxidants in health and disease. Ann. Rev. Nutr. 16: 33-50.
Hertog M G L et al. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen elderly study. Lancet 342
Hough, R. Captain James Cook. A Biography. Coronet Books, London. 1984.
Kaneko T et al. 1999. Protective effect of flavonoids on endothelial cells against linoleic acidhydroperoxide-induced toxicity. Biosc. Biotech. & Biochem. 63:3232-328.
Keli S O et al. 1996. Dietary flavonoids, antioxidant vitamins and incidence of stroke. Arch. Intern. Med. 156.
Kitamura, et al. 1998. Baicalin, an inhibitor of HIV-1 production in vitro. Antiviral Research 37:131-140.
Lahiri-Chatterjee M et al. 1999. A flavonoid antioxidant, silymarin, affords exceptionally high protection against tumour promotion in the SENCAR mouse skin tumorigenesis model. Cancer Research 59:622-632.
MacDonald, C. Medicines of the Maori. William Collins, Auckland. 1993.
Pelzer L E et al. 1998. Acute and chronic anti-inflammatory effects of plant flavonoids. Farmaco 53:421-424.
Rice-Evans C A et al. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Rad. Biol. & Med. 20(7).
Scrhramm D D, & German J B. 1998. Potential effects of flavonoids on the etiology of vascular disease. J. Nutr. Biochem. 9(10):560-566.
Sohn S J et al. 1998. Antigenotoxicity of galangin against n-methyl-n-nitrosourea. Mutat. Res. 402:231-236.
Soto C P et al. 1998. Prevention of alloxin-induced diabetes mellitus in the rat by silymarin. Comp. Biochem. Physiol. C: Comp. Pharm. & Tox. 119:125-129.
Takahashi T et al. 1999. Procyanidin oligomers selectively and intensively promote proliferation of mouse hair epithelial cells in vitro and activate hair follicle cells in vivo. J. Invest. Dermat. 112:310-316.
Whistler, W A. Polynesian Herbal Medicine. National London Tropical Botanical Garden, Hawaii. 1991.
Wyatt, J. 1994. The Roots of North American Medicine. Indian Life Magazine 15:3.
Xu et al. 1998. Effect of dietary catechin and vitamin E on aortic fatty streak accumulation in hypercholesterolemic hamsters. Atherosclerosis 137: 29-36.
You K M et al. 1999. Inhibition of cyclooxygenase/lipoxygenase from human platelets by polyhydroxylated/methoxylated flavonoids isolated from medicinal plants. Arch. Pham. Res. 22:18-24.
Zi X L et al. 1998. A flavonoid antioxidant, silymarin, inhibits activation of ERBBI signaling and induces cyclin-dependent kinase inhibitors, G1 arrest, and anticarcinogenic effects in human prostate carcinoma DU145 cells. Cancer Res. 58:1920-1929.

The Real Health Risk Is NOT Taking Antioxidants

2007-03-10T22:03:00.000-08:00

The Real Health Risk
Is NOT Taking Antioxidants

by David Ash and Dr Liesbeth Ash
People who say they don’t need supplements because they are affluent and on a ‘good diet’ do not appreciate why they need antioxidants. Antioxidants scavenge free radicals. A major source of free radicals is the processed food of affluent society. Anti-oxidants are needed to counteract the damage done by the diet of affluent nations.

About the Authors
David Ash, author and nutrition graduate of London University, began making mineral supplements in 1964. Liesbeth Ash, graduate in medicine at Otago University in New Zealand was the first holistic medical practitioner in Nelson. They travel internationally teaching and writing on the importance of nutrition supplementation for optimum health. David and Liesbeth Ash are independently associated with USANA. They have chosen this range of nutritional supplements because the formulations are science based, balanced, bioavailable and potency guaranteed. For more information phone: 0117 923 2303.

We should get all the nutrients we need from our food. Research now confirms a balanced diet rich in whole grain cereals, nuts, seeds, fruits and vegetables provides essential vitamins, minerals, antioxidants and other nutrients that reduce the risk of cardiovascular disease and cancer.
However, most people these days don’t eat that sort of food; they prefer fast food and french-fries. The major source of vitamin C in the United Kingdom is not oranges; it is chips! Unfortunately, the majority of people today do not get the vitamins, minerals and antioxidants they need from their food. This is clear from a USDA survey of 21,500 Americans, which showed that only 3% were on a satisfactory diet and that not one person obtained the recommended minimum daily allowance of ten essential vitamins and minerals.1

Affluent diet
Professor John Yudkin, founder of the London University Faculty of Nutrition, taught us that people eat for palatability not nutrition, and you cannot change their eating habits. In a nutshell, junk food tastes nice and people will not be told to eat fruit and nuts. That is why many people informed about nutrition appreciate the vital importance of supplementing the modern diet with extra vitamins, minerals, antioxidants and other nutrients.
The old idea that we can get all the nutrients we need from our diet, and that supplements just make expensive urine, is now widely recognized to be nonsense.
In the words of Dr Walter Willet of Harvard University “Until quite recently, it was taught that everyone in the country gets enough vitamins through their diet and that taking vitamin supplements just creates expensive urine. I think we have proof this isn’t true.”2
People who say they don’t need supplements because they are affluent and on a ‘good diet’ do not appreciate why they need antioxidants. Antioxidants scavenge free radicals. A major source of free radicals is the processed food of affluent society. Anti-oxidants are needed to counteract the damage done by the diet of affluent nations.

Safety guidelines
There is now concern about safe doses of antioxidant supplements. Vitamins and minerals are good for us, but too much of anything can be harmful. Although there is no solid evidence that high doses of single antioxidant vitamins are really harmful, it is common sense not to take too much of any one on their own. There is also a danger that an uninformed ‘pick and mix’ of high level single vitamins from the health food store can create imbalance. Vitamins and minerals do not occur alone in nature and they work together. Vitamin E, for example, is regenerated by vitamin C and supported by selenium. This is synergy. We should take vitamins and minerals together in the proper balance. Then they will be more effective at lower doses.
The Institute of Medicine, advising the US National Academy of Sciences, has recently set guidelines for maximum and minimum daily intakes of vitamin E, vitamin C and selenium. They recommend we take no more than 1500 IU of vitamin E, 2000 mg of vitamin C and 400 micrograms of selenium per day. Research has shown that optimum levels of antioxidant vitamins and minerals fall with in these guidelines.
The Cambridge Heart and Antioxidant study on 2000 people showed that 400-800 IU Vitamin E per day is optimal for protection against cardiovascular disease, significantly reducing the risk of heart attack.3 A study in the United States conducted on 87,245 US nurses showed that vitamin E can reduce the risk of coronary heart disease by 40%.4
150 – 300 micrograms selenium per day is optimal. Optimum levels of selenium can help protect against heart disease5 and cancer.6 1000 – 2000 mg vitamin C per day – as mineralized ascorbates and 10,000-20,000 IU beta carotene (vitamin A precursor) with the selenium and vitamin E is recommended for routine antioxidant activity.

Degenerative disease
The greatest danger to our health today is chronic degenerative disease. Heart disease, cancer and strokes are number one killers, while arthritis, chronic fatigue and a host of other debilitating conditions are destroying the quality of life of millions of people. Research now suggests that moderate to high levels of antioxidants can alleviate many of these deadly and distressing diseases.
Antioxidants have been shown to slow aging and reduce degenerative disease.7
Parkinson’s disease can be caused by oxidative stress which is also linked to Alzheimer’s disease. Antioxidants have been shown to prevent Alzheimer’s disease8 and slow the progress of Parkinson’s disease.9
Antioxidant vitamins can protect against cancer10 and Professor Ames of Berkley has endorsed antioxidants in cancer prevention.11 Antioxidants have been shown to reduce risk of cancers of the lung, uterus, cervix, mouth and gastrointestinal tract.12
Antioxidant vitamins can protect against cataracts13-15 and reduce the risk of macular degeneration by 43%.16
Asthma is reduced by vitamin antioxidants17 and antioxidants can help children with cystic fibrosis.18 Antioxidants protect against pulmonary disease and emphysema19 and alleviate arthritis.20
Recent reports in the press have suggested that high levels of antioxidant vitamins and minerals are a health hazard. In fact, the only risk of taking moderate to high levels of antioxidants are that high levels of vitamin C can be laxative, vitamin E can thin the blood and selenium may cause hair loss and brittle nails. 400-1,200 IU vitamin E per day has been shown to inhibit platelet adhesion.21 The use of vitamin E to thin the blood in the prevention and treatment of heart disease is surely preferable to using warfarin, a rat poison, commonly prescribed for this purpose.
There are few recorded cases of people killing themselves with a vitamin overdose. Over a ten year period, for example, only one fatality occurred through an overdose of nicotinic acid.

Medical negligence
By contrast, tens of thousands of people die every year from medicines at the prescribed dose. The Journal of the American Medical Association (JAMA) published that in the USA in a typical year, prescribed drugs killed 106,000 people in a year and caused 2,216,000 to be hospitalized; drug reactions are now the fourth major cause of death after heart disease, cancer and stroke.22 Visiting a doctor is more likely to put your health at risk than visiting a health food store.
In the UK people suffering the adverse effects of prescribed drugs and medical error take up a million hospital beds every year.23 These are just the tip of the iceberg because the vast majority of drug reactions go unreported.24 The level of disease caused by prescribed drugs could well exceed their therapeutic value.
The UK Health Dept Committee on Medical Aspects of Nutrition and Food Policy (COMA) report that the research in support of antioxidants is inconclusive. The same can be said of most medical and surgical procedures as the BMJ reported that 85% of them are scientifically unproven.25
No one can deny the value of modern medicine in emergencies and acute situations. We are all well aware of the dedication and sincerity of doctors and nurses, and everyone knows that drugs do save lives. Nonetheless, research is showing that moderate to high levels of antioxidants can also save lives but without the risk of serious side effects. Health Departments have to be cautious when it comes to new research and no one can argue against safe and sensible guidelines for taking single vitamins. However, issuing warnings against antioxidants is totally irresponsible when research is indicating their value in preventing the three major causes of death namely heart disease, cancer and stroke.
In sanctioning pharmaceutical drugs and discrediting antioxidants, history may record modern medicine on a par with the leeches, quacks and charlatans, and the activity of health authorities deliberately misguiding the public through the media might be contested as medical negligence.

Sensational headlines
Sensational headlines announcing ‘Antioxidants may be harmful’ followed a press release by Professor Norman Krinsky of Trufts University School of Medicine, who headed the antioxidant study for the Institute of Medicine. He warned against taking high levels of single antioxidants concluding “a direct connection between the intake of antioxidants and the prevention of chronic degenerative disease has yet to be established.” He added, “After a comprehensive review of the scientific evidence, our panel concluded too little is known at present to provide a definitive answer.”
The same institute spoke in this manner about folic acid. At the time when research indicated 400µg folic acid reduces neural defects by 70% – this occurring only with supplements or fortification not with folic acid rich food,26 and 400-800 µg folic acid per day could reduce the risk of vascular disease,27 the Institute ignored the research and actually lowered the RDA for this essential nutrient to substandard levels! Their concern was the possible masking of pernicious anaemia – a very rare disorder among women of childbearing age. The US Institute of Medicine was wrong when they warned against folic acid. They made a serious mistake; they may be wrong again in warning against antioxidants.

Essential supplements
We live in a time when dietary supplements are essential. Antioxidants scavenge free radicals generated by pollution, chemicals, drugs, alcohol, and excessive eating of processed foods. The food we eat can contain chemicals such as preservatives, additives, colourings and pesticide residues. We breathe in car fumes and fumes from resins, paints, aerosols and indoor chlorinated pools. We absorb chemicals through the skin from skin care products, shampoos and conditioners, make-up and sunscreens. Some of these chemicals are toxic – even carcinogenic. In the body they contribute to the free radicals which studies have shown to cause chronic degenerative diseases and cancer. An estimated 500,000 new man-made chemicals have been released since World War II. This means half a million new chemicals are impacting our bodies that our forebears were never exposed to. At the same time the soil is depleted of minerals after decades of application with Nitrogen, Phosphorus, Potassium (NPK) fertilizers. Food processing has compounded the lack of minerals in the food chains of industrialized nations.
Magnesium, selenium, zinc and chromium deficiencies in the modern diet all add to the high levels of degenerative disease.
Magnesium can help reduce blood pressure,28 and low magnesium increases the risk of hypertension, cardiac arrhythmias, ischemic heart disease, atherogenesis and sudden cardiac death.29 Low magnesium is also linked to diabetic retinopathy.30 Low levels of zinc are associated with mental impairment31 and chromium improves glucose handling.32 Chronic fatigue has been shown to improve with magnesium33 and low magnesium could cause premature birth.34 Calcium supplementation is important because it can increase bone density in children and reduce risk of fractures later on in life35 and osteoporosis. However, as well as calcium and oestrogen, a wide range of other nutrients are necessary in control of osteoporosis, including vitamins B6, C, D, K, folic acid, magnesium, boron, zinc, copper and silicon. Lack of any one accelerates osteoporosis.36
Synergy and balance is vital in antioxidant activity. Vitamin E for example, prevents lipid peroxidation, but in the process it becomes oxidized into a damaging tocopheroxyl radical. This process, however, can be reversed by vitamin C. Vitamin C regenerates vitamin E and glutathione regenerates vitamin C. Glutathione and vitamin E both require selenium for their action.

Selecting supplements
When selecting a supplement for antioxidant protection, look for optimum rather than RDA levels of essential nutrients. Choose a combination of vitamin and plant antioxidants. With minerals choose chelated minerals as these are minerals combined with organic molecules that are absorbed via active transport mechanisms in the small intestine. It is important to select a quality supplement developed on the basis of current research that guarantees potency, uniformity and disintegration. Avoid taking single vitamins. Choose a properly formulated balance of essential antioxidants and chelated minerals and consider the formulator’s level of experience, credibility and science.

References:
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2. Newsweek 7 June. 1993.
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12. Singh V. Premalignant lesions: role of antioxidant vitamins and beta carotene and risk reduction and prevention of malignant transformation. Am J Clin Nutr Suppl. to 53(1) 386S-90S.
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21. Steiner M. Vitamin E: More than just an antioxidant. Clin Cardio 16 Suppl. 1:1-16-1-18. 1993.
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34. Cunze T et al. The effect of magnesium on maternal blood pressure in pregnancy-induced hypertension. International Journal of Gynaecology Obstetrics 48:9. 1995.
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