A new study published in the October issue of the European Journal of Clinical Nutrition found that study participants eating 1.5 ounces of dry-roasted, lightly salted almonds every day experienced reduced hunger and improved dietary vitamin E and monounsaturated (“good”) fat intake without increasing body weight. Almond Board of California
Asparagusic acid
Asparagusic acid (1,2-dithiolane-4-carboxylic acid) is a simple sulphur-containing 5-membered heterocyclic compound that appears unique to asparagus, though other dithiolane derivatives have been identified in non-food species. This molecule, apparently innocuous toxicologically to man, is the most probable culprit responsible for the curious excretion of odorous urine following asparagus ingestion. The presence of the two adjacent sulphur atoms leads to an enhanced chemical reactivity, endowing it with biological properties including the ability to substitute potentially for α-lipoic acid in α-keto-acid oxidation systems. This brief review collects the scattered data available in the literature concerning asparagusic acid and highlights its properties, intermediary metabolism and exploratory applications. Mitchell SC, Waring RH. Phytochemistry. 2013 Oct 4. [Epub ahead of print] PMID: 24099657
Multivitamins with minerals may protect older women with invasive breast cancer
Findings from a study involving thousands of postmenopausal women suggest that women who develop invasive breast cancer may benefit from taking supplements containing both multivitamins and minerals. The new research, published today in Breast Cancer Research and Treatment, found that the risk of dying from invasive breast cancer was 30 percent lower among multivitamin/mineral users compared with nonusers. Eurekalert!
A team of Chinese researchers working at Sun Yat-Sen University has found a possible way for drinkers of alcoholic beverages to minimize their risk of developing a hangover and other negative side-effects: consume Sprite. In their paper published in the journal Food & Function, the team describes how they tested a host of beverages to determine which best boosts the production of an enzyme that breaks down acetaldehyde, a harmful chemical that is created as the body breaks down alcohol. PhysOrg
No comments:
Post a Comment