Published in the “Journal of Nutrition,” (December 2004 issue) the authors indicated their review showed that consumption of omega-3 fatty acids has been shown to slow progression of cancers of the lung, colon, breast and prostate….and in humans, omega-3 fatty acids have been used to suppress cancer-associated physical wasting and malnutrition and to improve quality of life. “The authors concluded that in combination with standard treatments, consumption of omega-3 fatty acids may provide a nontoxic means to improve cancer treatment outcomes and may slow or prevent recurrence of cancer; they added omega-3 supplementation may constitute a useful alternative therapy for patients who are not candidates for standards toxic cancer therapies.” (Journal of Nutrition (134, 12: 3427S-3430S, 2004)).
In another observational study published in the “American Journal of Clinical Nutrition,” (December 2004) scientists examined the effects of food supplement on cognitive aging on subjects born in 1936, were tested for mental ability in 1947. The same subjects were followed up in 2000 and 2001 at which time cognition, diet, food supplement use, and risk factors for vascular disease were assessed. Fish oil users were matched with nonusers, and cognitive function was related to erythrocyte omega-3 essential fatty acid (EFA) composition. The scientists found that the subjects, at the age of 64 years, had cognitive function higher in the food supplement users than in nonusers before adjustment for childhood IQ. After adjustment for childhood IQ, digit symbol (mental speed) test scores also were higher in food supplement users. Fish oil supplement users were also found to have consumed more vitamin C and vegetable and cereal fiber than did nonsupplement users. “The scientists concluded, omega-3 supplement use is associated with better cognitive aging. If associations with omega 3 content are causal, optimization of omega 3 and omega 6 fatty acid intakes could improve retention of cognitive function in old age.” (American Journal of Clinical Nutrition (80, 6:1650-1657, 2004))Read Full Post | Make a Comment ( None so far )
A grove of Acai Palms in Brazil
Acai is the new darling in the antioxidant world. Acai is a dark purple fruit smaller than the size of a grape and consists of a seed mostly covered in a small amount of pulp. This fruit grows on the Acai Palm tree and is found in the Amazon Rain Forest of Brazil. Acai has a berry taste with a touch of chocolate flavor so is tasty and inviting to eat.
Acai has been found to have about 10 times the antioxidant level of grapes and twice that of blueberries, plus it has about 10-30 times the anthocyanins of red wine (anthocyanins act as powerful antioxidants). The Acai berry is rich in healthy Omega 3, Omega 6 and Omega 9 unsaturated fats, and has as much Vitamin C as blueberries. Other vitamins identified in the Acai berry include Vitamins A, B1, B3 and E in addition to potassium, calcium, magnesium, copper and zinc.
B-sitosterol, campesterol and sigmasterol, three plant or photosterols, have been identified in the Acai berry which have been shown to have health benefits in maintaining healthy heart and digestive function. It’s also a good source of fiber.
Acai’s nutrient mix may assist is:
* Maintaining healthy function of bodily systems and organs
* Promoting healthy sleep
* Supporting the immune system
* Act as an effective anti-inflammatory
The University of Florida has some promising new studies using the Acai berry in cancer research. Stay tuned for more good news from that sector.Read Full Post | Make a Comment ( 4 so far )