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Flavonoids May Reduce Mortality Risk For People With Parkinson’s Disease
People with Parkinson’s disease (PD) who eat more flavonoids—compounds found in richly colored foods like berries, cocoa and red wine—may have a lower mortality risk than those who don’t, according to a new study. Specifically, the researchers found that when people who had already been diagnosed with PD ate more flavonoids, they had a lower ...
Calcium: Not Just For Your Bones, But Also For Your Heart
The heart is a tireless organ, beating an average of 100,000 times a day. However, conditions that stop the heart from pumping blood efficiently can cause serious problems and ultimately require a heart transplantation. In a study published in the journal Science Translational Medicine, researchers from Osaka University (Japan) have shown that a previously unknown mutation ...
Mediterranean Diet Associated With Lower Risk of Mortality in Older Adults
A greater adherence to the Mediterranean diet which had been assessed through an index made with biomarkers during a 20-year scientific monitoring is associated with a lower mortality in adults over 65. This is one of the main conclusions of a study led by Cristina Andrés-Lacueva, head of the Research Group on Biomarkers and Nutritional ...
Logan University Partners with Ivy Tech Community College
Logan University (Chesterfield, MO) has partnered with Ivy Tech Community College in Indiana on an articulation agreement that establishes a 2+2 dual-degree between the two institutions. The program makes it possible for qualified students to earn both an Associate of Science degree in Biology from Ivy Tech and a Bachelor of Science in Human Biology ...
Exercise Alters Brain Chemistry to Protect Aging Synapses
When elderly people stay active, their brains have more of a class of proteins that enhances the connections between neurons to maintain healthy cognition, a University of California, San Francisco study has found. This protective impact was found even in people whose brains at autopsy were riddled with toxic proteins associated with Alzheimer’s and other neurodegenerative ...
FDA Announces Qualified Health Claim for Magnesium and Reduced Risk of High Blood Pressure
In a letter of enforcement discretion released on Jan 10., the U.S. Food and Drug Administration (FDA) announced that it does not intend to object to the use of certain qualified health claims regarding the consumption of magnesium and a reduced risk of high blood pressure (hypertension), provided that the claims are appropriately worded to avoid misleading ...
Abnormal Thyroid Hormone Levels During Pregnancy May Increase the Risk of Preschool Boys’ Behavioral Problems
Thyroid hormone levels during pregnancy may predict preschool boys’ emotional and behavioral problems, according to a study published in the Endocrine Society’s Journal of Clinical Endocrinology & Metabolism. Thyroid hormones are crucial for normal development of a baby’s brain and nervous system. During the first trimester—the first three months of pregnancy—a baby depends on its mother’s ...
For IBS, Specific Diets Are Less Important Than Expected
Many IBS (irritable bowel syndrome) sufferers avoid certain types of food and often exclude gluten. However, a large new study from Chalmers University of Technology and Uppsala University, Sweden, does not show a relationship between high intake of gluten and increased IBS symptoms. The researchers did find that a certain type of carbohydrate called FODMAPs ...
COVID-19 Patients Have Severely Increased Levels of Oxidative Stress and Oxidant Damage, and Glutathione Deficiency
Researchers at Baylor College of Medicine (Houston, TX) have investigated the effect of infection with COVID-19 on the levels of oxidative stress, oxidant damage and glutathione, the most abundant physiological antioxidant. Compared to healthy age-matched individuals whose samples were taken before the pandemic started in 2019, patients hospitalized with COVID-19 had significantly increased levels of oxidative ...
Diet Rich in Plant-based Products Reduces Risk of Cognitive Impairment in the Elderly
A diet rich in plant products reduces the risk of cognitive impairment and dementia in the elderly. This is the result of a study by the Biomarkers and Nutritional Food Metabolomics Research Group of the Faculty of Pharmacy and Food Sciences of the University of Barcelona (UB, Spain) and the CIBER on Frailty and Healthy ...
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