August 22, 2012 Clippings

Apple peel can help stave off high BP

Eating an apple a day without removing the peel can help prevent high blood pressure.
Canadian scientists have found that the fruit is more effective than other "superfoods" including green tea and blueberries as a source of antioxidants and chemical compounds called flavonoids that combat the potentially life-threatening condition.

In a study, researchers from Nova Scotia Agricultural College tested the peel and the fleshy fruit of apples separately.

The peel was found to be up to six times more effective in inhibiting an enzyme called ACE, which is known to cause hypertension and high blood pressure, according to the team's results in the journal Food Chemistry.

"Apples are one of the most popular and frequently consumed fruits in the world," the Daily Express quoted the researchers as stating.

"Apple peel is a rich source of flavonoids which provide numerous health benefits - apple peel flavonoids inhibited the enzyme ACE," they added.

Source: www.timesofindia.com

22.08.2012

Soon, tasty drugs for diabetes, cancer

University of Illinois scientists have found compounds in Illinois blueberry and blackberry wines that inhibit enzymes responsible for carbohydrate absorption and assimilation.

The finding could provide a tasty way to help people with diabetes decrease their blood sugar.

"We're thinking about a dealcoholized fermented fruit beverage that would optimize the inhibition of the alpha-amylase and alpha-glucosidase enzymes and also make use of the wines' other healthful bioactive components," said Elvira de Mejia, a U of I professor of food chemistry and food toxicology. Graduate student Michelle Johnson evaluated the nutritional value of 19 Illinois wines, deciding on a blueberry-blackberry blend for maximum effectiveness.

In the in vitro study, the scientists compared the anti-carb effects of the alpha-amylase and alpha-glucosidase enzymes with acarbose, an anti-diabetes drug. The carb-degrading enzymes were inhibited in a range of 91.8 per cent for alpha-amylase compared to acarbose and 103.2 percent for alpha-glucosidase compared to acarbose, de Mejia said.

The study is the first to assess the effect of berry fermentation at different temperatures on these carb-inhibiting enzymes. At both room and cold (4 degree C) temperatures, berry wine retained the ability to degrade the enzymes, she said.

In a second study, Johnson quantified the antioxidant, polyphenol, and anthocyanin content of blueberry and blackberry wines. Her proposed blend contains an abundance of these bioactive compounds, which add to its healthful properties.

The researchers are particularly interested in the ability of anthocyanins to reduce inflammation, which contributes to the development of many chronic illnesses, including cancer, metabolic disease, and cardiovascular disease. To that end, they are experimenting with the berries' effects on inflammatory cells, and they have found that anthocyanins reduce markers associated with the inflammatory response.

"Preliminary studies have indicated that anthocyanins may have a positive effect on cognition and overall brain health while protecting against some of the effects of aging, such as Alzheimer's disease and memory loss. These berries have some very intriguing components," de Mejia said.

A food chemist, de Mejia would like to remove the alcohol from the wines, leaving the carb-degrading enzyme compounds, the inflammation-fighting anthocyanins, and other beneficial bioactive components in a functional and flavourful drink for diabetics and others.

The bioactive ingredients could also be added to any prepared beverage to give it colour, flavour, and nutritional punch, making them useful to the food industry, she said.

Source: www.timesofindia.com                      22.08.2012

Revenge converts a little right into a great wrong