Supplements - Nutrition

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Supplements - Nutrition

Flavonoids - Isoflavones

NEWS:

Flavonoids Help Heart Health ““The anthocyanins content of the traditional Mediterranean diet is much higher than that of the Western Diet, which might explain why the Mediterranean diet is cardioprotective,” cardiologist Michel de Lorgeril, M.D., head of the Grenoble group, was quoted as saying.”

Getting Forgetful? Then Blueberries May Hold The Key “They have found that phytochemical-rich foods, such as blueberries, are effective at reversing age-related deficits in memory, according to a study soon to be published in the science journal Free Radical Biology and Medicine. The researchers working at the Schools of Food Biosciences and Psychology in Reading and the Institute of Biomedical and Clinical Sciences at the Peninsula Medical School in Exeter supplemented a regular diet with blueberries over a 12-week period, and found that improvements in spatial working memory tasks emerged within three weeks and continued throughout the period of the study. Blueberries are a major source of flavonoids, in particular anthocyanins and flavanols. Although the precise mechanisms by which these plant-derived molecules affect the brain are unknown, they have been shown to cross the blood brain barrier after dietary intake. It is believed that they exert their effects on learning and memory by enhancing existing neuronal (brain cell) connections, improving cellular communications and stimulating neuronal regeneration. The enhancement of both short-term and long-term memory is controlled at the molecular level in neurons. The research team was able to show that the ability of flavonoids to induce memory improvements are mediated by the activation of signalling proteins via a specific pathway in the hippocampus, the part of the brain that controls learning and memory.“

High intake of flavonoids linked to lower risk of liver cancer “Eating large amounts of flavonoid-containing vegetables may help reduce risk of liver cancer, according to a new study published in the March 19, 2008 issue of Cancer Causes Control. The study found flavone intake mostly from spinach and peppers was inversely associated with viral or non-viral hepatocellular carcinoma.”

ARTICLES:

JOURNAL ARTICLES:

Dietary flavonoid intake and non-Hodgkin lymphoma risk (American Journal of Clinical Nutrition 2008) “Conclusion: A higher intake of flavonoids, dietary components with several putative anticarcinogenic activities, may be associated with lower NHL risk.”

Dietary flavonoid intake and risk of cancer in postmenopausal women: The Iowa Women's Health Study. (Int J Cancer. 2008) “This study provides further support for a beneficial effect of flavonoid intake on lung cancer risk, especially among current and past smokers.”

Early life and adult exposure to isoflavones and breast cancer risk. (J Environ Sci Health C Environ Carcinog Ecotoxicol Rev. 2008) “Isoflavones are structurally similar to estrogens and may act as estrogen agonists or antagonists by binding to estrogen receptors. Because of an increased use of isoflavones in processed foods and dietary supplements as well as the greater consumption of soy products, dietary intakes of isoflavones are increasing in children and adolescents in North America. Estrogens are a known component of numerous hormone related cancers including breast cancer. It is with these facts in mind that we review the existing epidemiological and experimental animal studies for a resolution to a proposed correlation between increased isoflavone consumption and breast cancer. There is conflicting evidence from epidemiological, intervention and experimental animal studies regarding the chemopreventing effects of soy isoflavones in breast cancer. Isoflavones are weak estrogens and their effect depends upon the dose, time of exposure and species involved. It would, therefore, not be safe to indisputably accept soy or red-clover as a source of isoflavone resource to prevent breast cancer.”

Flavonoid intake and the risk of ischaemic stroke and CVD mortality in middle-aged Finnish men: the Kuopio Ischaemic Heart Disease Risk Factor Study. (Br J Nutr. 2008) “The present results suggest that high intakes of flavonoids may be associated with decreased risk of ischaemic stroke and possibly with reduced CVD mortality.”

Flavonoids and cardiovascular health: which compounds, what mechanisms?

Flavonoids and ovarian cancer risk: A case-control study in Italy. (Int J Cancer. 2008)

Flavonoids inhibit histamine release and expression of proinflammatory cytokines in mast cells. (Arch Pharm Res. 2008)

Higher dietary flavone, flavonol, and catechin intakes are associated with less of an increase in BMI over time in women: a longitudinal analysis from the Netherlands Cohort Study (American Journal of Clinical Nutrition 2008) “Conclusion: Our results suggest that flavonoid intake may contribute to maintaining body weight in the general female population. “

Mechanisms of flavonoid protection against myocardial ischemia-reperfusion injury. ( J Mol Cell Cardiol. 2008) “Flavonoids also possess anti-inflammatory and anti-platelet aggregation effects through inhibiting relevant enzymes and signaling pathways, resulting ultimately in lower oxidant production and better re-establishment of blood in the ischemic zone. Finally, flavonoids are vasodilatory through a variety of mechanisms, one of which is likely interaction with ion channels. These multifaceted activities of flavonoids raise their utility as possible therapeutic interventions to ameliorate ischemia-reperfusion injury.”

Vegetable flavonoids and cardiovascular disease. (Asia Pac J Clin Nutr. 2008)

INTERNET SITES:

NIH - Soy Isoflavones

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