Many actions associated with herbal supplements may help prevent or potentially alleviate atherosclerosis. Herbs such as garlic and ginkgo appear to directly affect the hardened arteries by multiple mechanisms. Herbs such as psyllium, guggul, and fenugreek reduce cholesterol and other lipid levels in the blood¡ªknown risk factors for hardened arteries. A related group are herbs, including green tea, prevents the oxidation of cholesterol, an important step in protecting against atherosclerosis. Finally, there are herbs such as ginger and turmeric that reduce excessive stickiness of platelets, thereby reducing atherosclerosis.
Garlic has been shown to prevent atherosclerosis in a four-year double-blind trial. The preparation used, standardized for 0.6% allicin content, provided 900 mg of standardized garlic powder per day. The people in this trial were 50 to 80 years old, and the benefits were most notable in women. This trial points to the long-term benefits of garlic to both prevent and possibly slow the progression of atherosclerosis in people at risk.
Garlic has also lowered cholesterol levels in double-blind research, though more recently, some double-blind trials have not found garlic to be effective. Some of the negative trials have flaws in their design. Nonetheless, the relationship between garlic and cholesterol-lowering is somewhat unclear.
Garlic has also been shown to prevent excessive platelet adhesion in humans. Allicin, often considered the main active component of garlic, is not alone in this action. The constituent known as ajoene has also shown beneficial effects on platelets. Aged garlic extract, but not raw garlic, has been shown, to prevent oxidation of LDL cholesterol in humans, an event believed to be a significant factor in the development of atherosclerosis.
Ginkgo may reduce the risk of atherosclerosis by interfering with a chemical the body sometimes makes in excess, called platelet activating factor (PAF). PAF stimulates platelets to stick together too much; ginkgo stops this from happening. Ginkgo also increases blood circulation to the brain, arms, and legs.
Garlic and ginkgo also decrease excessive blood coagulation. Both have been shown in double-blind and other controlled trials to decrease the overactive coagulation of blood that may contribute to atherosclerosis.
Guggul has been less extensively studied, but double-blind evidence suggests it can significantly improve cholesterol and triglyceride levels in people. Numerous medicinal plants and plant compounds have demonstrated an ability to protect LDL cholesterol from being damaged by free radicals. Garlic, ginkgo, and guggul are of particular note in this regard. Garlic and ginkgo have been most convincingly shown to protect LDL cholesterol in humans.
Several other herbs have been shown in research to lower lipid levels. Of these, psyllium has the most consistent backing from multiple double-blind trials showing lower cholesterol and triglyceride levels. The evidence supporting the ability of fenugreek to lower lipid levels is not as convincing, coming from preliminary studies only.
Since oxidation of LDL cholesterol is thought to be important in causing or accelerating atherosclerosis, and green tea protects against oxidation, this herb may have a role in preventing atherosclerosis. However, while some studies show that green tea is an antioxidant in humans, others have not been able to confirm that it protects LDL cholesterol from damage. Much of the research documenting the health benefits of green tea is based on the amount of green tea typically drunk in Asian countries¡ªabout three cups per day (providing 240¨C320 mg of polyphenols).
The research on ginger¡¯s ability to reduce platelet stickiness indicates that 10 grams (approximately 1 heaping teaspoon) per day is the minimum necessary amount to be effective.Lower amounts of dry ginger, as well as various levels of fresh ginger, have not been shown to affect platelets.
Turmeric¡¯s active compound curcumin has shown potent anti-platelet activity in animal studies. It has also demonstrated this effect in preliminary human studies. In a similar vein, bilberry has been shown to prevent platelet aggregation115 as has peony. However, none of these three herbs has been documented to help atherosclerosis in human trials.
Butcher¡¯s broom and rosemary are not well studied as being circulatory stimulants but are traditionally reputed to have such an action that might impact atherosclerosis. While butcher¡¯s broom is useful for various diseases of veins, it also exerts effects that are protective for arteries.
Asyik memikirkan kemewahan hidup sahaja sehingga kita hampir terlupa kita hanya sementara di dunia, akhiratlah yang kekal abadi.
Monday, November 15, 2010
Saturday, October 2, 2010
Reduce Toxins and Enjoy a Healthier BBQ
(NaturalNews) This time of year everyone is excited to pull out the grill and get the Barbeque started. Unfortunately, grilling out regularly is a dangerous habit that radically increases one`s risk of heart disease and cancer. This article will discuss the necessary steps to take to reduce toxins and get the most out of your BBQ.
There are 3 major cancer causing molecules that are present when meat gets heated at a high temperature. One is caused by the smoke that is released when fat drips from meat or fish onto a heat source. This potent carcinogen is called polycyclic aromatic hydrocarbons or PAH's for short. The second set of molecules formed by cooking meat at high temperatures is heterocyclic amines (HCA's). HCA's are formed through a chemical reaction between naturally occurring amino acids and creatine in the meat.
Finally, grilling meat at high temperatures increases the amount of advanced glycolytic enzymes (AGE's) present in the meat. When you eat the meat the AGE's get transferred to your body. AGE's cause inflammation and oxidative damage in the tissues of your body. Inflammation and oxidative damage are the leading causes of degenerative diseases such as heart disease, diabetes, cancer, arthritis, etc.
Fortunately, there are certain steps we can take to enjoy our barbeque while minimizing exposure to these toxic molecules. A report published in the Journal of Agricultural and Food Chemistry in 2008 showed that marinating meat in anti-oxidant rich substances can be effective. The researchers found that an olive oil, lemon juice and garlic marinade cut HCA levels in chicken by as much as 90%. Marinating in red wine for 6 hours before grilling cut down HCA levels by up to 90% compared to unmarinated steak.
Healthy BBQ Tips:
1.Cook at Lower Temperatures: Lower temperatures cause more of a "roasting" effect than grilling, but they significantly cut down on the amount of HCA's formed in the meat. Well-done meat has much higher levels of HCA's than meat cooked medium-rare.
2.Avoid Char-Grilling or Blackening Your Meat: This causes the largest amount of HCA's to form. Do your best not to char-grill your meat and avoid eating any blackened regions.
3.Prevent Flaring: Flames from the grill cause the formation of both HCAs and PAHs. Keep an eye on your grill & turn meats frequently to minimize flaring.
4.Use Grass-Fed Meat Sources: Grilling grain-fed meat causes more AGE's to form due to a higher sugar content within the meat. Grass-fed meat is lower in total fat than grain-fed meat. Cooking leaner meat reduces the PAH formation. Grass-fed meat also contains a significantly higher amount of healthy omega 3 fatty acids and conjugated linoleic acid.
5.Marinate the Meat in Anti-Oxidant Rich sources: Not only is this tasty but it also reduces HCA levels by as much as 90%. Use lemon/lime, red wine, apple cider vinegar, & herbs.
http://news.bbc.co.uk/2/hi/health/7...
http://www.nutritiondata.com/topics...
http://articles.mercola.com/sites/a...
There are 3 major cancer causing molecules that are present when meat gets heated at a high temperature. One is caused by the smoke that is released when fat drips from meat or fish onto a heat source. This potent carcinogen is called polycyclic aromatic hydrocarbons or PAH's for short. The second set of molecules formed by cooking meat at high temperatures is heterocyclic amines (HCA's). HCA's are formed through a chemical reaction between naturally occurring amino acids and creatine in the meat.
Finally, grilling meat at high temperatures increases the amount of advanced glycolytic enzymes (AGE's) present in the meat. When you eat the meat the AGE's get transferred to your body. AGE's cause inflammation and oxidative damage in the tissues of your body. Inflammation and oxidative damage are the leading causes of degenerative diseases such as heart disease, diabetes, cancer, arthritis, etc.
Fortunately, there are certain steps we can take to enjoy our barbeque while minimizing exposure to these toxic molecules. A report published in the Journal of Agricultural and Food Chemistry in 2008 showed that marinating meat in anti-oxidant rich substances can be effective. The researchers found that an olive oil, lemon juice and garlic marinade cut HCA levels in chicken by as much as 90%. Marinating in red wine for 6 hours before grilling cut down HCA levels by up to 90% compared to unmarinated steak.
Healthy BBQ Tips:
1.Cook at Lower Temperatures: Lower temperatures cause more of a "roasting" effect than grilling, but they significantly cut down on the amount of HCA's formed in the meat. Well-done meat has much higher levels of HCA's than meat cooked medium-rare.
2.Avoid Char-Grilling or Blackening Your Meat: This causes the largest amount of HCA's to form. Do your best not to char-grill your meat and avoid eating any blackened regions.
3.Prevent Flaring: Flames from the grill cause the formation of both HCAs and PAHs. Keep an eye on your grill & turn meats frequently to minimize flaring.
4.Use Grass-Fed Meat Sources: Grilling grain-fed meat causes more AGE's to form due to a higher sugar content within the meat. Grass-fed meat is lower in total fat than grain-fed meat. Cooking leaner meat reduces the PAH formation. Grass-fed meat also contains a significantly higher amount of healthy omega 3 fatty acids and conjugated linoleic acid.
5.Marinate the Meat in Anti-Oxidant Rich sources: Not only is this tasty but it also reduces HCA levels by as much as 90%. Use lemon/lime, red wine, apple cider vinegar, & herbs.
http://news.bbc.co.uk/2/hi/health/7...
http://www.nutritiondata.com/topics...
http://articles.mercola.com/sites/a...
A simple massage could keep you from getting sick
(NaturalNews) Massages are a great way to release tension and stress and promote relaxation. But a new study published in the Journal of Alternative and Complementary Medicine has revealed for the first time that massages also provide a measurable, therapeutic benefit to the immune system as well.
Dr. Mark Rapaport and his team of researchers from Cedars-Sinai Medical Center in Los Angeles, Calif., evaluated 53 people, 29 of which received 45-minute Swedish massages--one of the most common forms of massage used in the U.S.--and 24 who received gentler, light touch massages. Researchers took blood samples at intervals before and after the massages and found that those who received even just one Swedish massage experienced significant, positive changes in blood composition.
"This research indicates that massage doesn't only feel good, it also may be good for you," explained Dr. Rapaport in a press release. "People often seek out massage as part of a healthy lifestyle but there hasn't been much physiological proof of the body's heightened immune response following massage until now."
Besides experiencing a significant increase in lymphocytes, the white cells in the body that help fight and prevent disease, the Swedish massage group experienced lower cortisol levels as well. Cortisol is the hormone released by the adrenal gland in response to stress.
The Swedish massage group also experienced a decrease in arginine vasopressin, a hormone linked with aggressive behavior.
"European-style massage is often used to treat back pain, sleep disorders, and other stress-related disorders," explain Bradley J. Willcox, D. Craig Willcox and Makoto Suzuki in their book The Okinawa Program: How the World's Longest-Lived People Achieve Everlasting Health.
Sources for this story include:
http://www.chicagotribune.com/healt...
Dr. Mark Rapaport and his team of researchers from Cedars-Sinai Medical Center in Los Angeles, Calif., evaluated 53 people, 29 of which received 45-minute Swedish massages--one of the most common forms of massage used in the U.S.--and 24 who received gentler, light touch massages. Researchers took blood samples at intervals before and after the massages and found that those who received even just one Swedish massage experienced significant, positive changes in blood composition.
"This research indicates that massage doesn't only feel good, it also may be good for you," explained Dr. Rapaport in a press release. "People often seek out massage as part of a healthy lifestyle but there hasn't been much physiological proof of the body's heightened immune response following massage until now."
Besides experiencing a significant increase in lymphocytes, the white cells in the body that help fight and prevent disease, the Swedish massage group experienced lower cortisol levels as well. Cortisol is the hormone released by the adrenal gland in response to stress.
The Swedish massage group also experienced a decrease in arginine vasopressin, a hormone linked with aggressive behavior.
"European-style massage is often used to treat back pain, sleep disorders, and other stress-related disorders," explain Bradley J. Willcox, D. Craig Willcox and Makoto Suzuki in their book The Okinawa Program: How the World's Longest-Lived People Achieve Everlasting Health.
Sources for this story include:
http://www.chicagotribune.com/healt...
Green Tea and DHA: Nutrients Promote Health and Assist Weight Loss
(NaturalNews) Green tea and the Omega-3 fatty acid DHA combine to provide a powerful natural shield against certain forms of cancer, heart disease, stroke and dementia while assisting weight loss and maintenance. Both of these nutrients directly target gene sequences which have been shown to lower disease risk while increasing base metabolism to burn more calories. Include green tea and DHA in your nutritional arsenal to prevent a wide array of potentially lethal illnesses and reach your ideal weight loss goal.
Harness the Power of Green Tea Against Cancer
The active antioxidant compound in green and white tea is Epigallocatechin gallate (EGCG) which has been shown to exert significant anti-cancer properties by fighting development and proliferation of rogue cells. EGCG works by switching off the genes responsible for cancer initiation while influencing natural cell death to prevent replication. Chemical components of green tea further help to cut off the blood supply cancer cells need to grow while lowering levels of dangerous systemic inflammation known to promote cancer as well as many other diseases.
Green Tea Boosts Metabolism
The results of a study published in the European Journal of Clinical Nutrition provide evidence that EGCG increases fat oxidation by 33% through accelerated metabolism. Green tea has also been shown to inhibit fat cell formation and improve excretion of fat from abdominal adipose tissue. This study found that fat was burned at a higher rate for 2 hours after eating and deceased rapidly after that point. The study authors recommend drinking green tea or supplementing with EGCG prior to eating for maximum benefit.
The researchers also noted that higher intake of green tea or EGCG does not necessarily translate into increased levels of fat oxidation. Fresh brew your own green tea or use low dose EGCG supplements (300 mg or less) to receive the full fat metabolism effect.
DHA Provides Support for the Heart and Brain
DHA is one of two Omega-3 fats found in fish and distilled fish oil. DHA has been shown to lower levels of inflammation, provide a thinning effect to blood platelets to prevent clotting and reduce dangerous triglycerides in the blood. These benefits all contribute to the heart health benefits of DHA as research demonstrates that supplementation can cut the risk of sudden death from a heart attack by one-third.
DHA is the preferred fat used in brain cell neurons as well as in most other cells in the body. Its unique properties allow for oxygen and nutrients to easily pass through the cell wall. When this vital fat is deficient, other fats must be used which create a stiffer cell membrane leading to cellular death and disease.
DHA Prevents Fat Accumulation
DHA works by influencing genes which control blood sugar, insulin secretion and fat accumulation. This Omega-3 fat targets the bioactive white adipose cells and affects how triglycerides in the blood are either burned for fuel or allowed to be stored as fat. The results of a study published in the International Journal of Obesity demonstrate the addition of DHA and Omega-3 fats increased weight loss in a group of overweight men by 28% compared to those who didn`t supplement.
It`s no surprise that natural nutrients and supplements act to promote health and assist weight loss. Green tea and DHA fats are prime examples of an intricate mechanism evolved over generations which our body uses to support our health. Incorporate these powerful nutrients into your lifestyle for improved quality of life and longevity.
Article References:
http://www.nature.com/ejcn/journal/...
http://www.nature.com/ijo/journal/v...
http://www.wellnessresources.com/we...
Harness the Power of Green Tea Against Cancer
The active antioxidant compound in green and white tea is Epigallocatechin gallate (EGCG) which has been shown to exert significant anti-cancer properties by fighting development and proliferation of rogue cells. EGCG works by switching off the genes responsible for cancer initiation while influencing natural cell death to prevent replication. Chemical components of green tea further help to cut off the blood supply cancer cells need to grow while lowering levels of dangerous systemic inflammation known to promote cancer as well as many other diseases.
Green Tea Boosts Metabolism
The results of a study published in the European Journal of Clinical Nutrition provide evidence that EGCG increases fat oxidation by 33% through accelerated metabolism. Green tea has also been shown to inhibit fat cell formation and improve excretion of fat from abdominal adipose tissue. This study found that fat was burned at a higher rate for 2 hours after eating and deceased rapidly after that point. The study authors recommend drinking green tea or supplementing with EGCG prior to eating for maximum benefit.
The researchers also noted that higher intake of green tea or EGCG does not necessarily translate into increased levels of fat oxidation. Fresh brew your own green tea or use low dose EGCG supplements (300 mg or less) to receive the full fat metabolism effect.
DHA Provides Support for the Heart and Brain
DHA is one of two Omega-3 fats found in fish and distilled fish oil. DHA has been shown to lower levels of inflammation, provide a thinning effect to blood platelets to prevent clotting and reduce dangerous triglycerides in the blood. These benefits all contribute to the heart health benefits of DHA as research demonstrates that supplementation can cut the risk of sudden death from a heart attack by one-third.
DHA is the preferred fat used in brain cell neurons as well as in most other cells in the body. Its unique properties allow for oxygen and nutrients to easily pass through the cell wall. When this vital fat is deficient, other fats must be used which create a stiffer cell membrane leading to cellular death and disease.
DHA Prevents Fat Accumulation
DHA works by influencing genes which control blood sugar, insulin secretion and fat accumulation. This Omega-3 fat targets the bioactive white adipose cells and affects how triglycerides in the blood are either burned for fuel or allowed to be stored as fat. The results of a study published in the International Journal of Obesity demonstrate the addition of DHA and Omega-3 fats increased weight loss in a group of overweight men by 28% compared to those who didn`t supplement.
It`s no surprise that natural nutrients and supplements act to promote health and assist weight loss. Green tea and DHA fats are prime examples of an intricate mechanism evolved over generations which our body uses to support our health. Incorporate these powerful nutrients into your lifestyle for improved quality of life and longevity.
Article References:
http://www.nature.com/ejcn/journal/...
http://www.nature.com/ijo/journal/v...
http://www.wellnessresources.com/we...
High fat meals worsen asthma
(NaturalNews) Eating meals high in fat may worsen the symptoms of asthma, according to a study conducted by researchers from the University of Newcastle and presented at the international conference of the American Thoracic Society.
"If these results can be confirmed by further research, this suggests that strategies aimed at reducing dietary fat intake may be useful in managing asthma," researcher Lisa Wood said.
Prior studies have shown that meals high in fat can cause the immune system to produce more of the inflammation-causing compounds that cause the coughing, wheezing and breathing trouble characteristic of asthma attacks, but the connection with the disease had never before been tested directly. In the new study, researchers assigned 40 asthmatic volunteers to eat either a high-fat meal consisting of hamburgers and hash browns or a low-fat meal consisting of yogurt. The high-fat meal contained 1,000 calories, 52 percent of them from fat, while the low-fat meal contained 200 calories, 13 percent of them from fat.
Following the meal, the researchers collected and tested sputum samples from all participants. They found significantly higher levels of inflammation-triggering immune cells known as neutrophils in the sputum of participants who had eaten the high-fat meal. In addition, patients in the high-fat group exhibited less response to an asthma inhaler three or four hours after the meal than patients in the low-fat group did.
The researchers could not determine why a high-fat meal would affect the efficacy of the inhaler, and they are planning further studies to investigate the question.
Rates of asthma in the United States increased 75 percent between 1980 and 1994, with 34.1 million people suffering from the disease by 2007. Some scientists are now suggesting that the high prevalence of the disease in First World countries may be linked to the high-fat diets that prevail in those cultures.
Sources for this story include: http://www.foxnews.com/story/0,2933....
"If these results can be confirmed by further research, this suggests that strategies aimed at reducing dietary fat intake may be useful in managing asthma," researcher Lisa Wood said.
Prior studies have shown that meals high in fat can cause the immune system to produce more of the inflammation-causing compounds that cause the coughing, wheezing and breathing trouble characteristic of asthma attacks, but the connection with the disease had never before been tested directly. In the new study, researchers assigned 40 asthmatic volunteers to eat either a high-fat meal consisting of hamburgers and hash browns or a low-fat meal consisting of yogurt. The high-fat meal contained 1,000 calories, 52 percent of them from fat, while the low-fat meal contained 200 calories, 13 percent of them from fat.
Following the meal, the researchers collected and tested sputum samples from all participants. They found significantly higher levels of inflammation-triggering immune cells known as neutrophils in the sputum of participants who had eaten the high-fat meal. In addition, patients in the high-fat group exhibited less response to an asthma inhaler three or four hours after the meal than patients in the low-fat group did.
The researchers could not determine why a high-fat meal would affect the efficacy of the inhaler, and they are planning further studies to investigate the question.
Rates of asthma in the United States increased 75 percent between 1980 and 1994, with 34.1 million people suffering from the disease by 2007. Some scientists are now suggesting that the high prevalence of the disease in First World countries may be linked to the high-fat diets that prevail in those cultures.
Sources for this story include: http://www.foxnews.com/story/0,2933....
Levels of toxic chemicals in the body plummet after five days eating nothing but plants
(NaturalNews) Just five days on a vegetarian diet can significantly reduce the levels of antibiotics and toxic chemicals in the human body, researchers have found.
Scientists recruited 25 people to stay at a Buddhist temple for five days, living the same lifestyle as the monks residing there. This lifestyle included adhering to a strictly meat-free diet. The researchers did not state whether dairy products were included in the diet or not. Participants were also surveyed about their diet prior to beginning the study.
Researchers took urine samples from all participants both 48 hours before and immediately after the five-day Temple Stay. This urine was tested for antibiotics and their metabolites, as well as six chemicals produced by the body upon the breakdown of phthalates.
Phthalates are industrial chemicals used in the manufacture of pesticides and soft plastics. They have been proven to interfere with vertebrate hormonal systems, producing defects of the reproductive, nervous and other bodily systems. Because it is difficult to detect phthalates in urine, the researchers instead had to test for its metabolites.
All six phthalate metabolites were detected in every participant both before and after the study, but levels of five metabolites had significantly dropped over the course of the study. The findings suggest that food is one of several sources through which humans are exposed to phthalates. Nonetheless, the researchers found that participants who had eaten more beef, pork and dairy prior to the study started out with higher phthalate levels than participants who had eaten less of those foods.
At the beginning of the study, levels of various antibiotics were detected in nearly all participants; by the end, levels of all drugs had dropped dramatically. The scale of the decrease suggests that food is the major source of human antibiotic exposure.
Livestock raised for both meat and dairy production are regularly treated with large doses of antibiotics in order to promote quick growth.
Sources for this story include: http://www.environmentalhealthnews.....
Scientists recruited 25 people to stay at a Buddhist temple for five days, living the same lifestyle as the monks residing there. This lifestyle included adhering to a strictly meat-free diet. The researchers did not state whether dairy products were included in the diet or not. Participants were also surveyed about their diet prior to beginning the study.
Researchers took urine samples from all participants both 48 hours before and immediately after the five-day Temple Stay. This urine was tested for antibiotics and their metabolites, as well as six chemicals produced by the body upon the breakdown of phthalates.
Phthalates are industrial chemicals used in the manufacture of pesticides and soft plastics. They have been proven to interfere with vertebrate hormonal systems, producing defects of the reproductive, nervous and other bodily systems. Because it is difficult to detect phthalates in urine, the researchers instead had to test for its metabolites.
All six phthalate metabolites were detected in every participant both before and after the study, but levels of five metabolites had significantly dropped over the course of the study. The findings suggest that food is one of several sources through which humans are exposed to phthalates. Nonetheless, the researchers found that participants who had eaten more beef, pork and dairy prior to the study started out with higher phthalate levels than participants who had eaten less of those foods.
At the beginning of the study, levels of various antibiotics were detected in nearly all participants; by the end, levels of all drugs had dropped dramatically. The scale of the decrease suggests that food is the major source of human antibiotic exposure.
Livestock raised for both meat and dairy production are regularly treated with large doses of antibiotics in order to promote quick growth.
Sources for this story include: http://www.environmentalhealthnews.....
New hope for liver disease: curcumin in tumeric spice fights liver damage and cirrhosis
(NaturalNews) For countless centuries, turmeric has been used not only as a spice but as a healing aid in traditional Asian medicine. For example, historically it has been consumed to help gastrointestinal problems, arthritic pain, and a lack of energy. And in recent years, scientists have documented that tumeric and the natural compound it contains called curcumin may protect and heal due to anti-inflammatory, antioxidant, and anti-cancer properties.
In fact, as NaturalNews previously reported, researchers at the University of Michigan Comprehensive Cancer Center have found that curcumin, when combined with piperine (a component of black pepper), could play an important role in preventing and even treating breast cancer (http://www.naturalnews.com/027831_t...). Now a new study published in the gastroenterology and hepatology journal Gut suggests curcumin could be a treatment for yet another serious health problem -- liver damage and cirrhosis.
"Chronic cholangiopathies (bile duct diseases) have limited therapeutic options and represent an important indication for liver transplantation. Curcumin, the yellow pigment of the spice turmeric, has pleiotropic (multiple effect) actions and attenuates hepatic damage in animal models of chemically-induced liver injury," the authors of the study, scientists in the division of gastroenterology and heptology at Medical University Graz in Austria, wrote.
So what causes bile duct problems? Genetic predispositions, injury, infections, and drinking alcohol to excess are all possible causes. The reason bile duct diseases are so dangerous -- and sometimes fatal -- is that when the liver's bile ducts swell they can scar and become irreversibly blocked. This causes serious liver damage to develop, leading to fatal cirrhosis.
Bottom line: bile duct diseases are life threatening and mainstream medicine has come up with few ways to help other than liver transplants. However, there's now tantalizing evidence that curcumin may help heal livers naturally.
For their study, the Austrian research team gave curcumin to lab mice who had chemically induced liver injuries. After consuming diets supplemented with curcumin for four to eight weeks, the rodents' liver damage was dramatically lessened. What's more, the addition of the spice component to the animals' food improved a serious liver condition known as sclerosing cholangitis, an autoimmune disorder.
In their paper, the researchers theorized that curcumin has multiple beneficial effects on liver health. For instance, they noted that the spice component blocked signal pathways necessary for inflammation to occur -- and that, in turn, slowed the progress of scarring which leads to reduced bile duct blockage and damage to liver cells.
Editor's note: NaturalNews is opposed to the use of animals in medical experiments that expose them to harm. We present these findings in protest of the way in which they were acquired.
For more information:
http://gut.bmj.com/content/59/4/521...
http://www.naturalnews.com/curcumin...
In fact, as NaturalNews previously reported, researchers at the University of Michigan Comprehensive Cancer Center have found that curcumin, when combined with piperine (a component of black pepper), could play an important role in preventing and even treating breast cancer (http://www.naturalnews.com/027831_t...). Now a new study published in the gastroenterology and hepatology journal Gut suggests curcumin could be a treatment for yet another serious health problem -- liver damage and cirrhosis.
"Chronic cholangiopathies (bile duct diseases) have limited therapeutic options and represent an important indication for liver transplantation. Curcumin, the yellow pigment of the spice turmeric, has pleiotropic (multiple effect) actions and attenuates hepatic damage in animal models of chemically-induced liver injury," the authors of the study, scientists in the division of gastroenterology and heptology at Medical University Graz in Austria, wrote.
So what causes bile duct problems? Genetic predispositions, injury, infections, and drinking alcohol to excess are all possible causes. The reason bile duct diseases are so dangerous -- and sometimes fatal -- is that when the liver's bile ducts swell they can scar and become irreversibly blocked. This causes serious liver damage to develop, leading to fatal cirrhosis.
Bottom line: bile duct diseases are life threatening and mainstream medicine has come up with few ways to help other than liver transplants. However, there's now tantalizing evidence that curcumin may help heal livers naturally.
For their study, the Austrian research team gave curcumin to lab mice who had chemically induced liver injuries. After consuming diets supplemented with curcumin for four to eight weeks, the rodents' liver damage was dramatically lessened. What's more, the addition of the spice component to the animals' food improved a serious liver condition known as sclerosing cholangitis, an autoimmune disorder.
In their paper, the researchers theorized that curcumin has multiple beneficial effects on liver health. For instance, they noted that the spice component blocked signal pathways necessary for inflammation to occur -- and that, in turn, slowed the progress of scarring which leads to reduced bile duct blockage and damage to liver cells.
Editor's note: NaturalNews is opposed to the use of animals in medical experiments that expose them to harm. We present these findings in protest of the way in which they were acquired.
For more information:
http://gut.bmj.com/content/59/4/521...
http://www.naturalnews.com/curcumin...
Subscribe to:
Posts (Atom)