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J Nutr, Jan 2012
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SYNOPSES OF THE JOURNAL of NUTRITION ARTICLES THIS MONTH
1. Reduce inflammation and asthma with particular foods - Kaempferol is a natural flavonol-type flavonoid that has been isolated from citrus fruits, Brussels sprouts, broccoli, apples, and other plant sources. Kaempferol, a flavonoid with antioxidative and antitumor properties, has been studied as an antiinflammatory agent. Dietary kaempferol is effective in ameliorating allergic and inflammatory airway diseases through disturbing NF-κB signaling.
2. Green tea suppresses inflammation - One way is by increasing glutathione status. Glutathione is an internally regulated antioxidant produced naturally by your body.
3. Total and Specific Polyphenol Intakes in Midlife Are Associated with Cognitive Function Measured 13 Years Later - This was especially so for language and verbal memory, a vulnerable domain in pathological brain aging.
4. Specific lignans reduce breast cancer risk - The phytoestrogen lignans are naturally occurring diphenolic compounds with structural similarity to endogenous estrogens (1). Lignans are widely available in whole grains, seeds, nuts, legumes, fruit, and vegetables, with the highest concentration in flaxseed and bakery products containing flaxseed. Women in the highest compared to the lowest tertile of total lignan intakes had a 40–50% lower odds of breast cancer regardless of menopausal status and substantially reduced odds of an invasive tumor, especially among premenopausal women.
5. Algae Oil (DHA) reduces serum triglycerides and increases cholesterol in HDL and LDL in healthy people - DHA supplementation from algal oil, a marine source of (n-3) fatty acids not extracted from fish, may reduce serum TG and increase HDL-C and LDL-C in persons without coronary heart disease.
6. Savory appetizer decreases appetite, sweet or bland one increases it - Umami, translated from the Japanese to mean “pleasant savory taste,” describes the taste of glutamate and nucleotides, which are common to foods such as fish, vegetables, and cheeses. Taste is involved in food preference and choice, and it is thought that it can modulate appetite and food intake. The savory preload reduced liking and intake of high-fat savory foods compared to sweet or bland preloads. Savory taste has a stronger modulating effect on food preference than sweet or bland taste and may help to preserve normal appetite regulation in people who are susceptible to overeating.
Supplement: Multiple Micronutrient Nutrition—Evidence from History to Science to Effective Programs
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"[I'd like to propose] three rules-'Eat food. Not too much. Mostly plants."-Michael Pollan