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Study Demonstrates Heart Wellness Rewards of Pistachios June 2010A diet that includes pistachios could help improve heart wellness, according to a new study, which suggests that regular servings of the nuts reduce the risk of cardiovascular disease (CVD). Researchers found that a pistachio-enriched diet resulted in serum antioxidants and decreases in oxidized low-density lipoproteins (LDL), the so-called “bad” cholesterol, when compared to a diet without pistachios. The study, conducted by researchers at Pennsylvania State University, is published in the Journal of Nutrition. The study adds to a growing body of science supporting the well being advantages, and the heart positive aspects in particular, of increased consumption of nuts, such as almonds, macadamia and walnuts. However, pistachios have one of the highest antioxidant capacities of all nuts and contain more b-carotene, g-tocopherol and lutein??an antioxidant also found in dark green leafy vegetables. The latest study was completed by 10 males and 18 females who were healthy and non-smoking, aged 35-61 and with moderately elevated LDL cholesterol. Participants consumed a typical Western diet for two weeks as a baseline diet. They were then randomized to each of the three experimental diets for four weeks??a lower-fat control diet without pistachios, a diet with one serving of pistachios (32-63 g/d) and a diet with two servings of pistachios (63-126 g/d). The results suggest that consumption of pistachios in the context of a heart-healthy diet confers cardioprotective rewards “beyond established lipid-lowering effects, including a decrease in oxidized LDL.” This, the researchers believe, is the result of both a decrease in LDL cholesterol concentrations and an increase in serum antioxidants, such as lutein and g-tocopherol. The authors concluded: “The consumption of the pistachio-enriched diets resulted in increases in serum antioxidants and decreases in oxidized LDL relative to the control diet. “These data suggest that a heart-healthy diet rich in pistachios has a helpful effect on serum antioxidants, as well as oxidized LDL. Advantageous effects on multiple CVD risk factors would be expected to reduce overall CVD risk beyond that achieved by decreases in LDL cholesterol alone through lowering cholesterol and the advantages of the antioxidants in the nuts.”Journal of Nutrition Published online ahead of print.

Did You Know? Studies Boost Importance of Omega-3s July 2004In 1996, the American Heart Association released its Science Advisory, Fish Consumption, Fish Oil, Lipids and Coronary Heart Disease. Since then, important new findings have been reported about the benefits of omega-3 fatty acids on cardiovascular wellness. These include evidence from randomized, controlled trials. New information has emerged about how omega-3 fatty acids affect heart function, hemodynamics (cardiac mechanics) and arterial endothelial function. Since 2000, the American Heart Association??s Dietary guidelines have recommended that healthy adults eat at least two servings of fish per week, particularly fish such as mackerel, lake trout, herring, sardines, albacore tuna and salmon. These fish contain two omega-3 fatty acids??eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).www.americanheart.org

Spirulina Reduces Stroke Damage in Rats July 2005 Rats fed diets enriched with spirulina experienced less brain-cell loss and improved recovery of movement following a stroke, according to researchers at the University of South Florida College of Medicine, James A. Haley Veterans? Hospital and the National Institute on Drug Abuse. Their findings were published in Experimental Neurology.In this study, the researchers fed one group of rats a control diet and the other, a diet supplemented with equal amounts of blueberry, spinach or spirulina for four weeks prior to the experiment. The experiment involved the interruption of blood flow to the brain (ischemia) for 60 minutes to induce stroke, followed by reestablishment of blood flow (reperfusion). Researchers then measured physical damage to the brain, as well as movement. Rats fed spirulina-enriched diets had stroke lesions that were 75% smaller than those in their untreated counterparts. Among the three enrichment diets used, animals pretreated with spirulina had the least physical brain damage and the least brain cell death. In addition, rats pretreated with the blueberry, spinach or spirulina diets showed greater increases in post-stroke movements.The researchers believe that this brain-protective effect is due to the scavenging of free radicals by the antioxidant phytonutrients contained in spirulina and in fruits and vegetables. “I was amazed at the extent of neuroprotection these antioxidant-rich diets provide,” said lead researcher Dr. Paula Bickford. “The clinical implication is that increasing fruit and vegetable consumption could make a difference in the severity of a stroke. It could be a readily available, inexpensive and relatively safe way to benefit stroke patients.”Experimental Neurology 193(1):75-84, 2005

Soy Protein Appears to Reduce Cholesterol Levels for DiabeticsSeptember 2009Increased intakes of soy protein could reduce cholesterol levels in people with type 2 diabetes, says a new study that expands on the heart-healthy potential of soy. Consumption of 40 grams of soy protein isolates (SPI) per day for 57 days resulted in significant reductions in both LDL cholesterol and the ratio of LDL to HDL cholesterol, compared to consumption of the same dose of milk protein, according to results published in the Journal of Nutrition. “This study provides evidence for soy as a dietary preventive strategy for adults with type 2 diabetes to reduce their cardiovascular disease risk and, in so doing, improve their quality, and possibly length, of life,” wrote the researchers, led by Alison Duncan from the University of Guelph, Guelph, ON, Canada. The association between soy protein and blood lipid levels led the Food and Drug Administration (FDA) to approve a cardiovascular disease (CVD) reduction claim for soybean protein in 1999. “This study therefore adds to the literature through its particular emphasis on prevention by studying adults with type 2 diabetes who are free of diabetic complications and not taking glycemic or lipid-lowering medications,” wrote Duncan and her co-workers. The researchers recruited 29 type 2 diabetics for their double-blind, randomized, crossover, placebo-controlled intervention study. The participants were assigned to consume a daily dose of soy protein isolate, which also contains 80 mg of aglycone isoflavones, or milk protein isolate for 57 days. At the end of the intervention they underwent a 28-day washout period prior to being crossed over to the other intervention. According to their findings, the soy protein intervention was associated with a significant reduction in LDL cholesterol levels of a 0.17 mmol/l, a reduction in the ratio of LDL to HDL cholesterol of 0.03 points and drops in the ratio of apolipoprotein B:apolipoprotein A-I, compared to the milk protein intervention.Apolipoprotein B is the main apolipoprotein of LDL cholesterol and is responsible for the transport of cholesterol to tissues. In high concentrations it has been linked to plaque formation in the blood vessels, although the mechanism behind this is not clear. “The inclusion of apolipoproteins in future soy intervention studies is highly warranted; their relevance to CVD risk is well established and there is a particular emphasis on the apolipoprotein B:apolipoprotein A-I ratio as highly predictive in the evaluation of cardiac risk,” wrote the researchers. The ratio of total cholesterol to HDL cholesterol, reported to be the most specific lipid risk factor for CVD, was not affected by the intervention, they added. No changes in HDL cholesterol were noted. “These data demonstrate that consumption of soy protein can modulate some serum lipids in a direction advantageous for CVD risk in adults with type 2 diabetes,” wrote the researchers.Journal of Nutrition 139(9):1700-1706, 2009

Soy Isoflavones Lower Total and LDL Cholesterol in Humans April 2007Soy isoflavones can significantly reduce serum total and LDL cholesterol, according to a meta-analysis published in the American Journal of Clinical Nutrition. LDL is often referred to as the “bad” cholesterol.Researchers in Tokyo, Japan noted: “Clinical trials have reported the cholesterol-lowering effects of soy protein intake, but the components responsible are not known. This meta-analysis was primarily conducted to evaluate the precise effects of soy isoflavones on lipid profiles. The effect of soy protein that contains enriched and depleted isoflavones was also examined.”The team searched for English-language reports of randomized controlled trials published from 1990 to 2006 that described the effects of soy protein intake in humans. Eleven studies were selected for the meta-analysis.Results showed that soy isoflavones “significantly decreased serum total cholesterol by 0.10.mmol/L and LDL cholesterol by 0.13 mmol/L. No significant changes in HDL cholesterol and triacylglycerol were found.The largest reductions in LDL cholesterol were noted in people with high cholesterol levels, compared to those with normal levels.American Journal of Clinical Nutrition 85(4):1148-1156, 2007

Soy Isoflavones Could Improve Endothelial FunctionSeptember 2010 Supplementation with soy isoflavones could improve blood vessel endothelial cell function and reduce cardiovascular disease risk factors, according to a new meta-analysis study. The research, published in the journal Nutrition, Metabolism and Cardiovascular Diseases, analyzed 17 studies on the effect of isoflavones on endothelial function, finding a small but valuable benefit from isoflavone supplementation. “Cumulative evidence from the randomized controlled trials included in this meta-analysis suggests that exposure to soy isoflavones can modestly, but significantly, improve endothelial function as measured by flow-mediated dilation,” reported the researchers. Soy foods have been shown to reduce cholesterol levels, with recent evidence suggesting that isoflavones could reduce other cardiovascular disease (CVD) risk factors, such as blood pressure and endothelial function. Cardiovascular disease affects one in three Americans and is a leading cause of mortality globally. Endothelial dysfunction signifies the early stages of heart illness and is a predictive marker for long-term CVD and mortality. Flow-mediated dilation (FMD) of the brachial artery is used as an assessment tool for endothelial function. Impaired FMD response is a CVD risk factor and can precede clinically symptomatic CVD by many years. The new research is a meta-analysis of 17 randomized controlled trials (RCT) aimed to determine whether exposure to isoflavone-containing soy products affects endothelial function. Out of 42 trials initially found from a comprehensive literature search, 17 were selected as having sufficient data for study inclusion. Seven of the 17 studies reported statistically significant changes in endothelial function as measured by FMD. Researchers suggested that several other studies reporting no effects might have used too small of a study population to gain significant results. The meta-analysis found the overall change in FMD for isoflavone-containing soy product interventions to be 1.15 percent. When the effects of separate interventions were considered, treatment effects for isolated isoflavones were 1.98 percent compared with 0.72 percent for isoflavone-containing soy protein, the study reported. The significant improvement in FMD observed in response to isolated isoflavone exposure is within the range deemed clinically relevant, “thereby indicating that exposure to isoflavone supplements could beneficially influence vascular well being,” added the authors. Researchers stated the key mechanism behind endothelial dysfunction involves the impaired release of nitric oxide (NO), causing blood vessels to constrict. Increased availability of isoflavone is suggested to increase NO production. Though the meta-analysis finds a significant increase in endothelial function from supplementation with isoflavones, the researchers believe their results “warrant confirmation from a large, prospective, RCT.” Researchers indicated that future trials and observational studies should also attempt to detect dose-response effects: “Ideally, it would be desirable to test the hypothesis that larger doses of soy isoflavone supplementation yield greater responses in FMD.”Nutrition, Metabolism and Cardiovascular Diseases Published online ahead of print

Soy and Fish Oils Improve Heart Rate Variability July 2005 Supplementation with omega-3 fatty acids from either fish or soybean oil appears to increase heart rate variability (HRV), a key indicator of cardiovascular wellness, according to the results of a study published in the April 2005 issue of the journal Chest.The researchers recruited 58 elderly volunteers from nursing homes and measured their HRV for two months to establish a baseline HRV. The subjects were then divided into two groups that received two grams per day of either fish oil or soy for six months.Both groups experienced increases in HRV, but the fish oil group saw a quicker and more widespread improvement than the soybean oil group. However, those who received the soybean oil reported fewer side effects like nausea and burping.Chest 127:1102-1107, 2005

SOD Supplement Might Help Protect Against Atherosclerosis April 2007A superoxide dismutase (SOD) supplement, GliSODin?, in combination with diet and lifestyle changes can significantly reduce the risk of cardiovascular illness, French researchers have reported.In a study published in the European Annals of Allergy and Clinical Immunology, researchers recruited 76 patients considered to be at risk of cardiovascular illness but with no clinical symptoms of the illness, and assigned them to the Lyon Heart Diet and lifestyle modifications with vigorous oversight by the clinicians for 12 months. Minor improvements in body mass index (BMI), blood pressure and LDL cholesterol were observed.Due to the stringent conditions of the study, 42 subjects dropped out. The remaining 24 subjects were then randomly divided into two groups to be followed for two more years. One group continued with the diet and lifestyles recommendations only. The second group supplemented with 500 IU of GliSODin SOD.While no changes in antioxidant status were observed in the control group over the two-year period, the GliSODin-supplemented group saw a significant improvement in antioxidant status and a reduction of 34% in malondialdehyde (MDA), a reactive carbonyl compound and a major end product of lipid oxidation, compared to the control.Researchers used ultrasound-B imaging to measure thickness of the inner layer of the carotid artery, a sign of atherosclerosis, and found that thickness decreased significantly in the SOD group, compared to the control group.Researchers noted: “Supplementation with GliSODin, a vegetal SOD associated with gliadin, was effective in controlling the thickness of the carotid artery intima and media layers as measured by ultrasonography-B. We could demonstrate the preventive efficacy of GliSODin at a preclinical stage in subjects with risk factors of cardiovascular illness.”European Annals of Allergy and Clinical Immunology 39(2):2-7, 2007

Scientists Pinpoint Heart Benefits of Olive Oil February 2010In a recent study of the major antioxidants in olive oil, Portuguese researchers showed that one, DHPEA-EDA, protects red blood cells from damage more than any other component. “These findings provide the scientific basis for the clear health benefits that have been seen in people who have olive oil in their diet,” said lead researcher Fatima Paiva-Martins of the University of Porto. Heart illness is caused partly by reactive oxygen, including free radicals, acting on LDL or “bad” cholesterol and resulting in hardening of the arteries, researchers said. Red blood cells are especially susceptible to oxidative damage because they are the body??s oxygen carriers. In the study, published in Molecular Nutrition Food Research, Paiva-Martins and colleagues compared the effects of four related polyphenolic compounds on red blood cells subjected to oxidative stress by a known free radical-generating chemical. The researchers said the study provides the first evidence that DHPEA-EDA is the major source of well being advantages associated with virgin olive oils, which contain increased levels of DHPEA-EDA compared to other oils. In virgin olive oils, DHPEA-EDA could account for as much as half the total antioxidant component of the oil. Paiva-Martins said the findings could lead to the production of “functional” olive oils specifically designed to reduce the risk of heart disease. “Now that we have identified the importance of these compounds, producers can start to care more about the polyphenolic composition of their oils,” she said.Molecular Nutrition Food Research 53(5):609-616, 2009

Scientists Identify Cocoa Heart Benefit ‘Mechanism’February 2011 The potential heart well being advantages of polyphenol-rich cocoa powder could be related to a “novel mechanism” of boosting HDL (good) cholesterol, says a new study from Japan.Researchers report that cocoa??s potential ability to boost HDL levels is related to its ability to increase apolipoprotein A1 (Apo-A1), which is required by the body to produce HDL cholesterol.”As cholesterol metabolism is known to be regulated by several different mechanisms, it is possible that cocoa polyphenols may act on multiple pathways as a regulatory receptor agonist or ligand, similar to other plant polyphenols,” wrote the researchers in the Journal of Agricultural and Food Chemistry.The well being advantages of polyphenols from cocoa have been gathering increasing space in the national media. To date, studies have reported potential positive aspects for cardiovascular well being, skin health and even brain wellness.The majority of research into the potential positive aspects of cocoa has revolved around cardiovascular rewards of the flavanols (also known as flavan-3-ols or catechins), and especially the monomeric flavanol (-)epicatechin.Recently, however, scientists from University of Reading in England sponsored by Mars, Inc., reported that cocoa may possibly also affect gut microflora and possess prebiotic potential.The new study takes us back to the well being benefit with the strongest supporting science: Cardiovascular wellness. While it is known that consumption of cocoa polyphenols may possibly boost HDL cholesterol levels and decrease LDL cholesterol levels, the Japanese researchers state that “the mechanisms responsible for these effects of cocoa on cholesterol metabolism have yet to be fully elucidated.”In an attempt to fill this knowledge gap, the Japanese researchers examined the effects of cocoa polyphenols such as (-)epicatechin, (+)catechin and procyanidin B2 and C1 in human intestinal cells.Results showed that the polyphenols increased Apo-A1 protein levels, while levels of alipoprotein B, the main alipoprotein responsible for carrying LDL cholesterol to cells, decreased.Digging deeper into the potential mechanism, the researchers add that the cocoa compounds were also associated with an increase in sterol regulatory element binding proteins (SREBPs).”SREBP is primarily responsible for the regulation of genes involved in cholesterol biosynthesis and metabolism,” researchers explained. “Therefore, these results suggest that cocoa polyphenols participate in cholesterol metabolism.”"These results elucidate a novel mechanism by which HDL cholesterol levels become elevated with daily cocoa intake,” they concluded.Journal of Agricultural and Food Chemistry Published online ahead of print.