Fitoterapia china

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La Fitoterapia China es el arte combinar las hierbas medicinales para la preparación de fórmulas tradicionales. Son remedios muy eficaces para el tratamiento de todo tipo de enfermedades que se han utilizado en China desde hace más de 3000 años.

Breve reseña histórica

Se conoce también como Herbología oFarmacopea China y representa la herramienta principal de la Medicina Tradicional China (MTC). El Emperador Shen Nong (el divino labrador, 2739-2697 a.C) –personaje de la Mitología China– se considera como el padre de la Farmacopea Tradicional China. Se le atribuye el primer manual chino de farmacopea: Shennong Bencao Jing (Tratado de Materia Medica de Shennong) publicado probablemente durante la Dinastía Han en el que figuran unas 365 sustancias, de las cuales 252 son hierbas, algunas muy conocidas, como el Ginseng, la Angélica, el Crisantemo… El más antiguo manuscrito de farmacopea (“Fórmulas para 52 Enfermedades“) fue encontrado en 1973 en la tumba de Ma Wang Dui y dataría del año 168 a.C.

En la actualidad

Hoy en día, el 80% de la población mundial recurre a la farmacopea tradicional para el tratamiento de sus dolencias; en China la mayoría de los tratamientos hospitalarios de MTC se basan en la farmacopea.

La Fitoterapia China tiene como base la combinación de las plantas medicinales para la elaboración de medicamentos naturales que ayudan a restablecer el equilibrio del organismopartiendo de un diagnóstico energético preciso realizado por el terapeuta en Medicina China.

Los ingredientes principales de estas fórmulas tradicionales actúan directamente sobre la enfermedad, otros ingredientes permiten ajustar la fórmula según la condición particular de cada uno, la localización de la dolencia y el estado energético global del paciente.

La Materia Médica China cuenta con centenares de sustancias con acciones muy potentes y específicas. Se utilizan todas las partes de las plantas: hoja, tallo, flor, raíz; también se utilizan algunas sustancias minerales, como por ejemplo, el talco y el yeso. Tradicionalmente se usaban además sustancias animales, aunque en la actualidad su uso está muchas veces prohibido por tratarse de especies amenazadas (caballitos de mar, cuernos de rinoceronte, huesos de tigre). Hoy en día estas sustancias se sustituyen con plantas que tienen acciones similares.

La Fitoterapia China se puede presentar en forma de decocción, píldoras, cápsulas e infusiones, así como en uso tópico en linimentos para el masaje, parches o cataplasmas.

La utilización de la Fitoterapia China se fundamenta en las leyes universales del Yin-Yang, las combinaciones de plantas actúan a través de sus sabores (dulce, amargo, ácido, saldado y picante), su naturaleza energética (frío, fresco, templado, neutro, caliente) y tropismos a órganos y meridianos determinados. Las acciones de las fórmulas corresponden a funciones fisiológicas demostradas. Investigaciones en todo el mundo avalan su gran eficacia en trastornos agudos y crónicos que cursan con dolor, insomnio, ansiedad, infertilidad, trastornos digestivos o menstruales, entre otros.

Desde 2010 nuestro equipo participa activamente en el desarrollo técnico del proyecto Fitoki para facilitar la disponibilidad, la difusión y el desarrollo de la Fitoterapia China y de su gran eficacia.

Link:

http://www.institutomeridians.com/fitoterapia/

Cartilha: Farmácia Viva Comunitária: Plantas medicinais

http://portal.iff.edu.br/campus/reitoria/outros/essentia-editora/catalogo-de-publicacoes/livros/farmacia-viva-comunitaria-plantas-medicinais/cartilha%20farmaa1cia%20viva.pdf/at_download/file

Espírito Santo: Incaper contribui para resgate cultural de quilombolas de Araçatiba

16/07/2013 

Incaper

Durante as festividades do aniversário do município de Viana, no último final de semana, a comunidade quilombola de Araçatiba apresentou danças como o congo, e pratos típicos, como o sotêco, para os visitantes e moradores do local. Além das apresentações culturais e da culinária que resgatam as tradições quilombolas, o povo de Araçatiba conta com o apoio do Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural (Incaper) para o resgate das plantas medicinais.

Para a coordenadora do Fórum Comunitário de Araçatiba, Janne Coutinho, as plantas medicinais constituem um dos pilares para o resgate das tradições quilombolas. “Faz parte da nossa cultura a utilização das plantas medicinais, pois os negros tinham a benzedeira como fundamental na comunidade”, explicou Janne.

Por meio das oficinas de chás e xaropes promovidas na Fazenda do Incaper, Engenheiro Reginaldo Conde, em Jucuruaba, município de Viana, a comunidade pode resgatar essa tradição. “Durante as oficinas, pudemos trazer mudas de plantas que já não tínhamos mais na comunidade e conhecer novas. Aprendemos o manuseio adequado, bem como a dosagem. Foi fundamental para retomarmos nossas raízes quilombolas”, explicou Janne.

As oficinas de chás e xaropes com plantas bioativas acontecem uma vez por mês e reúnem pessoas ligadas à Pastoral da Saúde, comunidades quilombolas e indígenas, assentamentos rurais, agricultores e outras pessoas que estejam relacionadas com a cadeia produtiva de plantas medicinais. A próxima oficina ocorrerá no dia 24 deste mês.

A bióloga e coordenadora de Plantas Bioativas do Incaper, Fabiana Gomes Ruas, chama a atenção para a importância da iniciativa. “Nosso objetivo é esclarecer sobre o preparo das receitas caseiras que fazem o uso das plantas medicinais, a fim de trazer benefícios para as comunidades”, afirmou Fabiana. Ela disse que o trabalho não é focado apenas no ensino de novas receitas, mas também na forma com que o produtor e o consumidor devem lidar com essas plantas para que não percam suas propriedades medicinais.

As oficinas de chás e xaropes também se caracterizam por um trabalho de resgate cultural, tendo em vista que muitas receitas caseiras estão se perdendo com o passar do tempo. “Nas oficinas, a Pastoral da Saúde compartilha formulações com pessoas que se tornarão multiplicadores desses conhecimentos em suas comunidades”, explicou Fabiana.

Informações à imprensa:

Assessoria de Comunicação – Incaper

Juliana Esteves - juliana.esteves@incaper.es.gov.br

Luciana Silvestre -luciana.silvestre@incaper.es.gov.br

Carla Einsfeld – assessoria.imprensa@incaper.es.gov.br

Texto: Luciana Silvestre

Tel.: 3636-9866/9964-0389

Twitter: @incaper

Facebook: Incaper 

Link:

http://www.incaper.es.gov.br/noticia_completa.php?id=2995

11ª edição da Jornada Paulista de Plantas Medicinais

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Plantas ganham espaço no tratamento de vários problemas

O uso de plantas medicinais está cada vez mais frequente com o aumento de definições e reconhecimento de efetividade nos tratamentos. Os fitoterápicos têm uma ampla variedade de atuação, em que cada erva medicinal tem papel definido para indicação. 

Os fitoterápicos são medicamentos com origem de plantas com função medicinal com aplicação vasta, para o tratamento da saúde humana ou veterinária, dependendo da erva e sua prescrição. As formas mais comuns de usá-los são em chás, infusões, inalações, pomadas ou geis. 

O médico argentino Jorge Alonso, autor do livro “Tratado de Fitomedicina” (editora Isis) e membro da Associação Brasileira de Fitoterapia (Abfit), conta que muitas doenças podem ser atendidas com os fitoterápicos. A lista inclui desde problemas mais simples, como ansiedade leve, tosse e má digestão, a processos crônicos como artrose, depressão, psoríase, entre outros. 

A Maytenus ilicifolia, conhecida popularmente como espinheira-santa, tem indicação para o tratamento de gastrites, enquanto a Mikania glomerata, o guaco, pode ser prescrito para o tratamento de doenças respiratórias. O óleo essencial de Rosmarinus officinalis, o alecrim, para cólon irritável; o Vaccinium macrocarpon, ou chanberry, para infecções urinárias; e o Hypericum perforatum - Hipérico ou erva-de-são-joão - para depressão. 

“Mesmo na oncologia, nas principais drogas empregadas no tratamento do câncer, uma parte muito importante deriva de plantas medicinais, como a vincristina, vimblastina, etoposide, irinotecano, camptotecina, teniposide e taxol”, informa Alonso, que também é presidente da Sociedade Latino-Americana de Fitoterápicos. 

Muitas plantas medicinais são brasileiras, mas outras, que também se destacam pelas suas funções benéficas, têm origem chinesa. A nutricionista e farmacêutica Letícia Crespo do Amaral, especialista em medicina tradicional chinesa, membro da Abfit, destaca algumas: ginseng, gengibre, efedra e ganoderma. 

“No ginseng, encontramos propriedades com efeitos tônicos que aumentam a resistência física, ou seja, a fadiga, como também a memória e a concentração, e é antioxidante. Mas não deve ser usado à noite para não causar insônia”, explica Letícia. “No gengibre, temos propriedades com efeitos antieméticos, digestivos, diaforéticos - que promove o suor - e também bactericida”, completa. 

O ganoderma é uma espécie de cogumelo que possui características antioxidantes, anticancerígenas, desintoxicantes, antienvelhecimento e imunoprotetoras. A efedra, planta da qual são usadas as folhas secas e o caule para a fabricação de cápsulas, tabletes, extratos e chás, tem indicação para resfriados, gripes, congestão nasal e antiasmática. Porém, alguns grupos de pessoas não devem usá-la, como aquelas com dificuldades para dormir e hipertensos.

Texto completo no link:

http://www.diarioweb.com.br/novoportal/Noticias/Saude/143970,,Plantas+ganham+espaco+no+tratamento+de+varios+problemas.aspx

Sanction Mechanism Identified Between Ants and Host Plants

July 16, 2013 — In nature, many forms of plant-animal mutualism exist in which each partner benefits from the presence of the other. Although mutualistic interactions offer advantages for both partners, they are nonetheless a source of conflict. CNRS researchers from Toulouse III University -- Paul Sabatier and the IRD have recently observed an original sanction interaction between a plant and an ant. In French Guiana, the Hirtella physophora plant is capable of retaliating against the "guest ants" that prevent it from flowering. These results illustrate the importance of sanction mechanisms, which prevent a mutualistic partner from becoming a parasite.

This work was published in Evolutionary Biology on 12 July 2013.

In the forests of French Guiana, Allomerus decemarticulatus ants and the undergrowth plant Hirtella physophora are closely associated. The ants live in the leaf pockets of the plant, where they protect it from plant-eating insects. This "win-win" arrangement is an example of mutualism, since each partner benefits from the presence of the other. But even good relationships can turn sour. The ants sometimes cheat and destroy more than two-thirds of the flower buds of their host plant in order to influence the growth-reproduction balance.

Experiments reproducing the destruction of buds by ants have shown that plants whose buds have been destroyed grow more quickly than others. This explains the ants' behavior -- by preventing the plants from producing flowers, the ants force them to channel their energy into leaf production, which means more leaf pockets. But the plant has a defense mechanism. If too many buds are destroyed, the leaf pockets it produces are particularly small, so that the ants are unable to use many of them. The host plants are therefore able to sanction their guests when they become too virulent.

This study, carried out by CNRS researchers of Toulouse III University -- Paul Sabatier and the IRD (1) show empirically, and for the first time that in the relationship between a plant and an insect, sanction mechanisms can be used to maintain mutualism and prevent the relationship from becoming unilateral exploitation.

1) Laboratories involved: Evolution et diversité biologique (EDB) (CNRS/Université Toulouse III- Paul Sabatier/ENFA); Ecologie des forêts de Guyane (ECOFOG) (CNRS/AgroParisTech/INRA/CIRAD/Université des Antilles et de la Guyane); Laboratoire d'écologie fonctionnelle et environnement (ECOLAB) (CNRS/ Université Toulouse III- Paul Sabatier/INP-ENSAT), Laboratoire Botanique et bioinformatique de l'architecture des plantes (AMAP) (CNRS/INRA/CIRAD/Université Montpellier 2/IRD) and Laboratoire Maladies Infectieuses et Vecteurs : Écologie, Génétique, Évolution et Contrôle (MIVEGEC) (Université Montpellier 1/Université Montpellier 2/IRD/CNRS).

Journal Reference:

Pierre-Jean G. Malé, Jean-Baptiste Ferdy, Céline Leroy, Olivier Roux, Jérémie Lauth, Arthur Avilez, Alain Dejean, Angélique Quilichini, Jérôme Orivel. Retaliation in Response to Castration Promotes a Low Level of Virulence in an Ant–Plant Mutualism. Evolutionary Biology, 2013; DOI: 10.1007/s11692-013-9242-7

Link:

http://www.sciencedaily.com/releases/2013/07/130716092730.htm

Manure Used by Europe's First Farmers 8,000 Years Ago

July 16, 2013 — A new study says Europe's first farmers used far more sophisticated practices than was previously thought. A research team led by the University of Oxford has found that Neolithic farmers manured and watered their crops as early as 6,000 BC.

It had always been assumed that manure wasn't used as a fertiliser until Iron Age and Roman times. However, this new research shows that enriched levels of nitrogen-15, a stable isotope abundant in manure, have been found in the charred cereal grains and pulse seeds taken from 13 Neolithic sites around Europe.

The findings are published in the early edition of the journal Proceedings of the National Academy of Sciences. The study suggests that Neolithic farmers used the dung from their herds of cattle, sheep, goats and pigs as a slow release fertiliser for crops.

Manuring involves a long-term investment in arable land because dung breaks down slowly and crops benefit from its nutrients over many years. This new theory indicates a long-term approach to farming.

The authors conclude that early farmers recognised the inherent value of intensively managed land and sought to maintain it for their descendants. This new perspective overturns the traditional view held by scholars that Neolithic farmers were nomadic people who used slash and burn to create temporary farmland for agricultural crops.

It is undisputed that the adoption of farming had a long-term impact on society. However, what has been unclear is the nature of early European farming and the role it has played in shaping social and economic change.

Lead author Dr Amy Bogaard from the School of Archaeology at the University of Oxford said: 'The fact that farmers made long-term investments such as manuring in their land sheds new light on the nature of early farming landscapes in Neolithic times. The idea that farmland could be cared for by the same family for generations seems quite an advanced notion, but rich fertile land would have been viewed as extremely valuable for the growing of crops. We believe that as land was viewed as a commodity to be inherited, social differences in early European farming communities started to emerge between the haves and the have-nots.'

The territoriality of early farming groups may help to explain documented events of the period involving extreme violence. The study cites the example of a Neolithic mass burial of the late sixth millennium BC at Talheim, Germany, which preserves the remains of a community killed by assailants wielding stone axes like those used to clear the land.

The research is based on stable carbon and nitrogen isotope analysis of 124 crop samples of barley, wheat, lentil and peas, totalling around 2,500 grains or seeds. The charred remains represent harvested crops preserved in Neolithic houses destroyed by fire. The samples were from archaeological excavations of Neolithic sites across Europe, dating from nearly 6,000 to 2,400 BC.

The study also has important implications for research into the diet of early farmers. Archaeologists rely on the stable isotope analysis of the skeletal remains to establish a signature, which provides information about what people once ate. The heavier stable isotope of nitrogen-15 found in manure mimics the isotopic effect of a diet rich in meat and milk.

It had been assumed that early farmers in northwest Europe had a diet full of animal protein. However, these results suggest that the protein from cereal and pulse crops is much higher than previously thought, and that Neolithic crops were a staple part of their diet.

The crop nitrogen isotope analysis suggests that early farmers in Europe used their manure strategically as a resource that was limited by the number of animals they owned and by the physical effort of hauling manure around. The study points out that there is evidence that the farmers carefully selected crops that would most benefit from fertiliser, leaving hardier crops to grow with little or no manure. This demonstrates a knowledge of growing crops that has been little acknowledged until now.

The cereal and pulse samples were taken from sites spread across Europe: in the UK, they included Hambledon Hill in Dorset and Lismore Fields near Buxton in Derbyshire. Other Neolithic sites included in the research were in Greece, Bulgaria, Germany and Denmark.

The project was funded by a grant from the Natural Environment Research Council (NERC).

Journal Reference:

A. Bogaard, R. Fraser, T. H. E. Heaton, M. Wallace, P. Vaiglova, M. Charles, G. Jones, R. P. Evershed, A. K. Styring, N. H. Andersen, R.-M. Arbogast, L. Bartosiewicz, A. Gardeisen, M. Kanstrup, U. Maier, E. Marinova, L. Ninov, M. Schafer, E. Stephan. Crop manuring and intensive land management by Europe's first farmers. Proceedings of the National Academy of Sciences, 2013; DOI:10.1073/pnas.1305918110

Partial ear of naked barley from Hornstaad-Hoernle, south-west Germany. (Credit: Copyright Ian Cartwright/Oxford University)

Link:

http://www.sciencedaily.com/releases/2013/07/130716134740.htm

Monitoring Nutrient Intake Can Help Vegetarian Athletes Stay Competitive

July 17, 2013 — A balanced plant-based diet provides the same quality of fuel for athletes as a meat-based diet, provided vegetarians seek out other sources of certain nutrients that are more commonly found in animal products, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo®.

The research was compiled by Dilip Ghosh, Ph.D., director of Nutriconnect in Sydney, Australia. He was unable to attend the meeting, so his presentation was given by Debasis Bagchi, Ph.D., director of innovation and clinical affairs at Iovate Health Sciences International Inc. in Oakville, Ontario, Canada.

Ghosh's research noted that vegetarian athletes have been present throughout history. Perhaps most notably, analysis of the bones of Roman Gladiators indicate they may have been vegetarians. There are several notable vegetarian athletes today, such as marathon runners Bart Yasso and Scott Jurek, and pro Ironman triathlete Brendan Brazier.

The key to success, Ghosh found, is that vegetarian athletes must find ways within their diet to reach the acceptable macronutrient distribution for all athletes, which he breaks down as carbohydrates (45-65 percent), fat (20-35 percent) and protein (10-35 percent).

"Vegetarian athletes can meet their dietary needs from predominantly or exclusively plant-based sources when a variety of these foods are consumed daily and energy intake is adequate," Ghosh wrote in his presentation.

Vegetarians should find non-meat sources of iron, creatine, zinc, vitamin B12, vitamin D and calcium because the main sources of these typically are animal products and could be lacking in their diets. Vegetarian women, in particular, are at increased risk for non-anemic iron deficiency, which may limit endurance performance. In addition, vegetarians as a group have lower mean muscle creatine concentrations, which may affect high-level exercise performance.

These deficiencies can be avoided or remedied through several food sources acceptable to the vegetarian diet, such as orange/yellow and green leafy vegetables, fruits, fortified breakfast cereals, soy drinks, nuts and milk products (for vegetarians who consume dairy).

Ghosh noted that his conclusions are based on observational and short-term interventional studies, but there needs to be a well-controlled long-term study to further assess the impact of a vegetarian diet on athletic performance.

The presentation also included a discussion of nutrition for bodybuilders, defined as athletes whose primary goals are to maximize muscle size, optimize fat and minimize body fat.

Phil Apong, senior formulation specialist/researcher at Iovate Health Sciences, said dietary recommendations for bodybuilders depend on many factors, such as genetics, age, gender and body size. But in general the current recommendation is 1.4 to 2.0 grams of protein per kilogram (g/kg) of body weight -- about 1 gram per pound. Ideally a bodybuilder should seek to eat that amount in increments of 20 to 25 grams of high-quality protein throughout the day to maximize protein synthesis in muscle in response to training.

However, Apong noted those benefits did not exist past the limit of 2.4 g/kg.

"This is important because it seems to indicate there is an upper cap of protein intake that seems to promote protein synthesis to the maximum level and if you exceed this upper cap of protein level intake, you will not be pushing protein synthesis any further," Apong said. "In fact, you're going to be oxidizing protein for energy production."

Link:

http://www.sciencedaily.com/releases/2013/07/130717114346.htm

Compound Discovered at Sea Shows Potency Against Anthrax

July 17, 2013 — A team led by William Fenical at Scripps Institution of Oceanography at UC San Diego has discovered a new chemical compound from an ocean microbe in a preliminary research finding that could one day set the stage for new treatments for anthrax and other ailments such as methicillin-resistant Staphylococcus aureus (MRSA).

Anthracimycin paper coauthors Lauren Paul and William Fenical. (Credit: Image courtesy of University of California - San Diego)

As reported in the international edition of the German journal Angewandte Chemie, Scripps researcher Chris Kauffman in Fenical's group first collected the microorganism that produces the compound in 2012 from sediments close to shore off Santa Barbara, Calif. Fenical's team in the Scripps Center for Marine Biotechnology and Biomedicine, working in conjunction with San Diego-based Trius Therapeutics, used an analytical technique known as spectroscopy to decipher the unusual structure of a molecule from a microscopic species known as Streptomyces. Initial testing of the compound, which they named anthracimycin, revealed its potency as a killer of anthrax, the infectious disease often feared as a biological weapon, as well as MRSA.

"The real importance of this work is the fact that anthracimycin has a new and unique chemical structure," said Fenical, who added that the finding is a basic research discovery, which could lead to testing and development, and eventually a drug. "The discovery of truly new antibiotic compounds is quite rare. This discovery adds to many previous discoveries that show that marine bacteria are genetically and chemically unique."

The discovery provides the latest evidence that the oceans, and many of its unexplored regions, represent a vast resource for new materials that could one day treat a variety of diseases and illnesses. Fenical, a distinguished professor of oceanography and pharmaceutical science, helped found the field of marine biomedicine as a researcher at Scripps. He is a pioneer in discovering and identifying these novel compounds. His research has helped bring attention to the need for continued exploration of the ocean for science and society.

In addition to Fenical and Kauffman, coauthors of the paper include Kyoung Jang, Sang-Jip Nam, Deanna Beatty, and Lauren Paul of Scripps and Jeff Locke of Trius Therapeutics.

The National Institutes of Health and the Transformational Medical Technologies program of the Department of Defense Chemical and Biological Defense Program through the Defense Threat Reduction Agency supported the research.

Full story:

http://www.sciencedaily.com/releases/2013/07/130717164419.htm

Why Crop Rotation Works: Change in Crop Species Causes Shift in Soil Microbes

July 18, 2013 — Crop rotation has been used since Roman times to improve plant nutrition and to control the spread of disease. A new study to be published in Nature's The ISME Journal reveals the profound effect it has on enriching soil with bacteria, fungi and protozoa.

"Changing the crop species massively changes the content of microbes in the soil, which in turn helps the plant to acquire nutrients, regulate growth and protect itself against pests and diseases, boosting yield," said Professor Philip Poole from the John Innes Centre.

Soil was collected from a field near Norwich and planted with wheat, oats and peas. After growing wheat, it remained largely unchanged and the microbes in it were mostly bacteria. However, growing oat and pea in the same sample caused a huge shift towards protozoa and nematode worms. Soil grown with peas was highly enriched for fungi.

"The soil around the roots was similar before and after growing wheat, but peas and oats re-set of the diversity of microbes," said Professor Poole.

All organisms on our planet can be divided between prokaryotes (which include bacteria) and eukaryotes (which include humans, plants and animals as well as fungi). After only four weeks of growth, the soil surrounding wheat contained about 3% eukaryotes. This went up to 12-15% for oat and pea. The change of balance is likely to be even more marked in the field where crops are grown for months rather than weeks.

Analysis has previously relied on amplifying DNA samples. This limits scientists to analysing one taxonomic group at a time such as bacteria. It also means that everything present in that group is analysed rather than what is playing an active role. Every gram of soil contains over 50,000 species of bacteria so the task is enormous.

There are relatively fewer actively expressed genes, or RNA. It is now possible to sequence RNA across kingdoms so a full snapshot can be taken of the active bacteria, fungi, protozoa and other microbes in the soil. The research was carried out in collaboration with the University of East Anglia and The Genome Analysis Centre on Norwich Research Park.

"By sequencing RNA, we can look at the big picture of active microbes in the soil," said PhD student Tom Turner from the John Innes Centre.

"This also allows us to work out what they are doing there, including how they might be helping the plants out."

"Our work helps explain the experience of farmers in the field," said Professor Poole.

"The best seed needs to be combined with the best agronomic practices to get the full potential benefits."

"While continued planting of one species in monoculture pulls the soil in one direction, rotating to a different one benefits soil health."

Seeds can be inoculated with bacteria before planting out, just like humans taking a dose of friendly bacteria. But this does not achieve the diversity or quantity of microbes found in this study.

The scientists also grew an oat variety unable to produce normal levels of avenacin, a compound that protects roots from fungal pathogens. They expected the soil to contain higher levels of fungi as a result, but instead found it contained a greater diversity of other eukaryotes such as protozoa.

The findings of the study could be used to develop plant varieties that encourage beneficial microbes in the soil. John Innes Centre scientists are already investigating the possibility of engineering cereal crops able to associate with the nitrogen-fixing bacteria normally associated with peas.

"Small changes in plant genotype can have complex and unexpected effects on soil microbes surrounding the roots," said Professor Poole.

"Scientists, breeders and farmers can make the most of these effects not only with what they grow but how they grow it."

Journal Reference:

Thomas R Turner, Karunakaran Ramakrishnan, John Walshaw, Darren Heavens, Mark Alston, David Swarbreck, Anne Osbourn, Alastair Grant, Philip S Poole. Comparative metatranscriptomics reveals kingdom level changes in the rhizosphere microbiome of plants. The ISME Journal, 2013; DOI: 10.1038/ismej.2013.119

Link:

http://www.sciencedaily.com/releases/2013/07/130718101236.htm

Irish Potato Famine-Causing Pathogen Even More Virulent Now

July 18, 2013 — The plant pathogen that caused the Irish potato famine in the 1840s lives on today with a different genetic blueprint and an even larger arsenal of weaponry to harm and kill plants.

In a study published in the journal Nature Communications, North Carolina State University plant pathologist Jean Ristaino and colleagues Mike Martin and Tom Gilbert from the University of Copenhagen compared the genomes, or sets of all genes, of five 19th century strains of the Phytophthora infestanspathogen with modern strains of the pathogen, which still wreaks havoc on potatoes and tomatoes.

The researchers found that the genes in historical plant samples collected in Belgium in 1845 as well as other samples collected from varied European locales in the late 1870s and 1880s were quite different from modern-day P. infestans genes, including some genes in modern plants that make the pathogen more virulent than the historical strains.

In one example, a certain gene variant, or allele, called AVR3a that was not virulent in the historical samples was shown to be virulent in the modern-day samples.

"The genetic blueprints, or genotypes, of the historical strains were distinct from modern strains, and genes related to infection were also quite different," Ristaino says. "In the areas of the genome that today control virulence, we found little similarity with historical strains, suggesting that the pathogen has evolved in response to human actions like breeding more disease-resistant potatoes."

Some of the differences between the European historical samples from the 1840s and the 1870s and 1880s suggest that the pathogen was brought to Europe more than once, debunking the theory that the pathogen was introduced once and then expanded its range. Ristaino believes it was introduced to Europe multiple times, probably from South American ships.

P. infestans caused massive and debilitating late-blight disease outbreaks in Europe, leaving starvation and migration in its wake after ravaging Ireland in the mid-to-late 1840s. Ristaino's previous work pointed the finger at the 1a strain of P. infestans as the Irish potato-famine pathogen and traced its probable origin to South America.

An estimated $6.2 billion is spent each year on crop damage and attempts to control the pathogen, Ristaino says.

"Late blight is still a major threat to global food security in the developing world," she adds. "Knowing how the pathogen genome has changed over time will help modern-day farmers better manage the disease."

Journal Reference:

Michael D. Martin, Enrico Cappellini, Jose A. Samaniego, M. Lisandra Zepeda, Paula F. Campos, Andaine Seguin-Orlando, Nathan Wales, Ludovic Orlando, Simon Y. W. Ho, Fred S. Dietrich, Piotr A. Mieczkowski, Joseph Heitman, Eske Willerslev, Anders Krogh, Jean B. Ristaino, M. Thomas P. Gilbert. Reconstructing genome evolution in historic samples of the Irish potato famine pathogen. Nature Communications, 2013; 4 DOI: 10.1038/ncomms3172

Link:

http://www.sciencedaily.com/releases/2013/07/130718101339.htm

How Cranberries Impact Infection-Causing Bacteria

July 15, 2013 — Consuming cranberry products has been anecdotally associated with prevention of urinary tract infections (UTIs) for over 100 years. But is this popular belief a myth, or scientific fact?

In recent years, some studies have suggested that cranberries prevent UTIs by hindering bacteria from sticking to the walls of the urinary tract, thanks to phytochemicals known as proanthocyanidins (PACs). Yet the mechanisms by which cranberry materials may alter bacterial behaviour have not been fully understood.

Now, researchers in McGill University's Department of Chemical Engineering are shedding light on the biological mechanisms by which cranberries may impart protective properties against urinary tract and other infections. Two new studies, spearheaded by Prof. Nathalie Tufenkji, add to evidence of cranberries' effects on UTI-causing bacteria. The findings also point to the potential for cranberry derivatives to be used to prevent bacterial colonization in medical devices such as catheters.

In research results published online last month in the Canadian Journal of Microbiology, Prof. Tufenkji and members of her laboratory report that cranberry powder can inhibit the ability of Proteus mirabilis, a bacterium frequently implicated in complicated UTIs, to swarm on agar plates and swim within the agar. The experiments also show that increasing concentrations of cranberry powder reduce the bacteria's production of urease, an enzyme that contributes to the virulence of infections.

These results build on previous work by the McGill lab, showing that cranberry materials hinder movement of other bacteria involved in UTIs. A genome-wide analysis of an uropathogenic E. coli revealed that expression of the gene that encodes for the bacteria's flagellar filament was decreased in the presence of cranberry PACs.

The team's findings are significant because bacterial movement is a key mechanism for the spread of infection, as infectious bacteria literally swim to disseminate in the urinary tract and to escape the host immune response.

"While the effects of cranberry in living organisms remain subject to further study, our findings highlight the role that cranberry consumption might play in the prevention of chronic infections," Tufenkji says. "More than 150 million cases of UTI are reported globally each year, and antibiotic treatment remains the standard approach for managing these infections. The current rise of bacterial resistance to antibiotics underscores the importance of developing another approach."

Another recent study led by Tufenkji in collaboration with McGill professor Showan Nazhat, a biomaterials expert at the Department of Mining and Materials Engineering, finds that cranberry-enriched silicone substrates impaired the spread of Proteus mirabilis. Those results, published online in the journal Colloids and Surfaces B: Biointerfaces, point to potential use for cranberry derivatives to hinder the spread of germs in implantable medical devices such as catheters, which are frequently implicated in UTIs.

"Based on the demonstrated bioactivity of cranberry, its use in catheters and other medical devices could someday yield considerable benefits to patient health," Tufenkji says.

Funding for the new studies was provided by the Natural Sciences and Engineering Research Council of Canada, the Canada Research Chairs program, the Wisconsin Cranberry Board, the Cranberry Institute, the Fonds québécois de la recherche sur la nature et les technologies, and the Fonds de la recherche en santé du Québec.

Journal References:

Jennifer McCall, Gabriela Hidalgo, Bahareh Asadishad, Nathalie Tufenkji. Cranberry impairs selected behaviors essential for virulence inProteus mirabilisHI4320.Canadian Journal of Microbiology, 2013; 59 (6): 430 DOI:10.1139/cjm-2012-0744

Michelle Chan, Gabriela Hidalgo, Bahareh Asadishad, Sergio Almeida, Naser Muja, Maziar Shah Mohammadi, Showan N. Nazhat, Nathalie Tufenkji. Inhibition of bacterial motility and spreading via release of cranberry derived materials from silicone substrates. Colloids and Surfaces B: Biointerfaces, 2013; 110: 275 DOI:10.1016/j.colsurfb.2013.03.047

Link:

http://www.sciencedaily.com/releases/2013/07/130715114654.htm

Taste Rules for Kids and Healthy Food Choices

July 16, 2013 — Sweet and salty flavors, repeat exposure, serving size and parental behavior are the key drivers in children's food choices, according to a July 15 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place.

A standing-room only crowd of more than 200 conference attendees heard new insights into how children choose the foods they eat, what their eating behaviors are and how the industry and parents can give children access to healthy food environments that shape those food choices.

"Children's decision making has few dimensions," explained Dr. Adam Drewnowski (CQ), director of the Center for Public Health Nutrition and professor of epidemiology at the School of Public Health, University of Washington, Seattle. Not surprisingly, children lean toward sweets like cookies, chocolate, fruits and juices as well as salty foods that make them feel full like French fries and pizza. But environment, peer groups, family, and exposure to a variety of menu items play a key role in children's food choices.

"Kids are not as complicated as adults and are not making food choices based on health," said Dr. Jennifer Orlet Fisher, an associate professor of public health at Temple University, Philadelphia. "Preference trumps all. Children eat what they like and leave the rest."

In her studies, she found children like fat and sugar and somewhat surprisingly, fruit is at the top of the list of food choices, followed by starches, meat and eggs, dairy and vegetables. She said it's not surprising kids like candy and cake over peas and carrots.

"Children do not naturally like healthy foods. They need to learn to like those healthy foods," Fisher said. "They also like what they know."

Repeat exposure creates a food familiarity that also drives food choices for children, which explains why many children repeatedly choose chicken nuggets and cheese, as she found in a study of preschoolers. Taste preferences are evident shortly after birth, with children preferring sweet and salty tastes first and rejecting bitter and sour tastes.

With that familiarity, she said, often comes food neophobia, better known as the picky eater, which peaks between two and six years of age when eating habits become established. This can be overcome by presenting small tastes of foods or in the case of one broccoli study, offering a side of ranch dip to entice the child.

Fisher recommends diversifying diets in pregnant and nursing women since diets are determined "long before they taste their first bite of solid food." Parental behavior also drives healthy food choices that are available, accessible and familiar.

"When children are watching adults, they more quickly try new foods and accept new foods particularly when the adult is enthusiastic," Fisher said. "What doesn't work is pressuring kids to eat. And if you bribe kids with dessert, they will end up disliking the vegetables even more."

Parents who also get their kids involved in food preparation and tasting, she said, provide a positive experience to promote acceptance of healthy foods.

Link:

http://www.sciencedaily.com/releases/2013/07/130716115718.htm

Vitamins and Minerals Can Boost Energy and Enhance Mood

July 16, 2013 — Vitamin and mineral supplements can enhance mental energy and well-being not only for healthy adults but for those prone to anxiety and depression, according to a July 15 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place.

Bonnie Kaplan, Ph.D., professor in the faculty of medicine at the University of Calgary, Alberta, Canada, said Monday vitamins and mineral supplements can be the alternative to increasing psychiatric medicines for symptom relief of anxiety and depression. The supplements, she said, also can provide the mental energy necessary to manage stress, enhance mood and reduce fatigue.

In a series of studies she recently conducted in Canada, Kaplan found of the 97 adults with diagnosed mood disorders who kept a three-day food record, a higher intake of vitamins and minerals were significantly correlated with overall enhanced mental functioning.

Other vitamins that have been known to enhance mood, said C.J. Geiger, Ph.D., president of Geiger & Associates, LLC, and research associate professor in the division of nutrition at the University of Utah, include 5-Hydroxytryptophan (5 HTP), Vitamins B and D, as well as ginkgo biloba and Omega 3.

In her research, Geiger has found most adults define energy throughout the day as peaking mid-morning, falling to a valley in the afternoon after lunch and recovering with a pickup in late afternoon, settling back down before bedtime. However, these peaks and valleys did vary with gender, age and climate. She said many adults are known to use coffee, soft drinks, chocolate and candy bars as well as energy drinks, bars and chews with high sugar boosts to maintain energy throughout the day. She found other adults ate more frequent, smaller meals to sustain energy while making time for lots of rest and exercise.

Link:

http://www.sciencedaily.com/releases/2013/07/130716115713.htm

People Who Eat Nuts More Than Three Times a Week Have Reduced Risk of Dying from Cancer or Cardiovascular Disease

July 16, 2013 — People who eat nuts, particularly walnuts, are more likely to live longer, finds research in BioMed Central's open access journal BMC Medicine. In a longitudinal study, researchers suggest that those who eat nuts more than three times a week have a reduced risk of dying from cancer or cardiovascular disease than non-nut eaters.

The PREDIMED nutrition trial based in Spain looked at the effect on the primary prevention of cardiovascular disease of over 7000 older people (aged 55 to 90) randomized to a Mediterranean Diet supplemented with extra virgin olive oil or nuts, compared to a control group following a low fat diet. In Mediterranean regions, nut consumption is relatively high compared to other countries. People who ate nuts tended to have a lower BMI and smaller waist. They were also less likely to smoke and were more physically active than those who rarely or never ate nuts. Nut eating was associated with a better diet in general as these people ate more vegetables, fruit and fish.

There were fewer people with type 2 diabetes or people taking medicine for hypertension in the group of people who ate the most nuts. Overall, nut eaters had a 39% lower mortality risk and walnut eaters 45% lower -- meaning that they were less likely to die than the non-nut eaters.

People eating more than 3 servings (1 serving -- 28 g) a week of nuts reduced risk of death due to cardiovascular disease by 55% and cancer by 40%. A similar effect was demonstrated for walnuts.

Prof Jordi Salas-Salvadó, from the Universitat Rovira i Virgili who led this study explained, "Quite how nuts are able prevent premature mortality is not entirely clear, nor why walnut should be better for you than other nuts. Walnuts have particularly high content of alpha-linoleic acid and phytochemicals, especially in their 'skin' both of which, along with fibre and minerals such as calcium, magnesium and potassium, may contribute to their healthy effect."

Journal References:

Marta Guasch-Ferré, Mònica Bulló, Miguel Ángel Martínez-González, Emilio Ros, Dolores Corella, Ramon Estruch, Montserrat Fitó, Fernando Arós, Julia Wärnberg, Miquel Fiol, José Lapetra, Ernest Vinyoles, Rosa Lamuela-Raventós, Lluís Serra-Majem, Xavier Pintó, Valentina Ruiz-Gutierrez, Josep Basora and Jordi Salas-Salvado. Frequency of nut consumption and mortality risk in the PREDIMED nutrition intervention trial. BMC Medicine, 2013; 11: 164 DOI: 10.1186/1741-7015-11-164

Sabine Rohrmann and David Faeh. Should we go nuts about nuts? BMC Medicine, 2013; 11: 165 DOI:10.1186/1741-7015-11-165

Link:

http://www.sciencedaily.com/releases/2013/07/130716115718.htm

Fat in Organs and Blood May Increase Risk of Osteoporosis

July 16, 2013 — Excess fat around the belly has recently been identified as a risk factor for bone loss. Now, a new study has determined that excess liver and muscle fat also may be detrimental to bone.

The study, published online in the journal Radiology, found that obese people with higher levels of fat in their liver, muscle tissue and blood also have higher amounts of fat in their bone marrow, putting them at risk for osteoporosis.

"Obesity was once thought to be protective against bone loss," said study lead author Miriam A. Bredella, M.D., a radiologist at Massachusetts General Hospital and associate professor of radiology at Harvard Medical School in Boston. "We have found that this is not true."

While other studies have examined the relationship between visceral fat and bone mineral density, this study looked at fat inside bone marrow, the spongy tissue inside the bones of the body that produces stem cells.

"In our study, we focused on bone marrow fat because that is where our stem cells can develop into osteoblasts -- the cells responsible for bone formation -- or fat cells," Dr. Bredella said. "We also wanted to look at the relationship between bone marrow fat and other fat components, such as those in the liver and muscle."

Dr. Bredella and colleagues used proton magnetic resonance spectroscopy (MRS), a technique that allows for precise measurement of fat, to examine 106 men and women, ages 19 to 45 years, who were obese based on body mass index measurements, but otherwise healthy.

"MRS has no radiation, is quick to perform and can quantify the amount of fat within bone marrow, muscle and liver," Dr. Bredella said.

The MRS results showed that people with more liver and muscle fat had higher levels of fat in their bone marrow, independent of body mass index, age and exercise status. HDL cholesterol, the "good" type of cholesterol that is associated with a lower risk of heart disease, was inversely associated with bone marrow fat content.

Higher levels of bone marrow fat put people at increased risk of fracture, according to Dr. Bredella.

"Bone marrow fat makes bones weak," she said. "If you have a spine that's filled with fat, it's not going to be as strong."

Triglycerides, the type of fat found in the blood, also had a positive correlation with bone marrow fat, possibly because they stimulate osteoclasts, a type of cell that breaks up bone tissue.

More research is needed to further illuminate the mechanism behind this differentiation of stem cells. Dr. Bredella noted that cell-signaling molecules called cytokines are known to promote the conversion of stem cells into fat.

"Obesity can shift stem cell lineage, resulting in more bone marrow fat," she said.

Link:

http://www.sciencedaily.com/releases/2013/07/130716080021.htm

The Right Snack May Aid Satiety, Weight Loss

July 16, 2013 — Healthy snacks that promote a feeling of fullness (satiety) may reduce the amount of food intake at subsequent meals and limit overall food consumption, according to a presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago.

"Appetite control is an area of weight management that is receiving increased attention as the food industry aims to provide consumers with foods that will keep them fuller for longer, reducing inter-meal hunger and overall energy intake," said Roberta Re, Ph.D., nutrition research manager at Leatherhead Food Research in Surrey, England.

While the amount, frequency and types of snacks consumed in the U.S. and throughout the world continues to contribute to the obesity epidemic, some snacks, such as peanuts, nuts and other high-fiber snacks, may limit overall daily food consumption.

Re referenced a study in which participants who regularly consumed almonds as a mid-morning snack reported increased feelings of satiety "resulting in a reduced energy intake at lunch and dinner with no increase in overall" calorie intake. In another study, participants' overall daily intake was lowered after they received a regular portion of cereal as a snack each day for six weeks.

Kantha Shelke, Ph.D., principal at Corvus Blue, LLC, said that food manufacturers are working to meet consumer needs for savory, satisfying snacks that also are healthy.

"You can make something just as delicious with a greater mixture of ingredients," said Shelke. "You also can increase quantity while limiting energy density. The satiety lasts longer, and there's no penalty for enjoyment."

Link:

http://www.sciencedaily.com/releases/2013/07/130716115723.htm

What Are Fructooliogosaccharides and How Do They Provide Digestive, Immunity and Bone Health Benefits?

July 16, 2013 — A new presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo® in Chicago focused on the health benefits of short-chain fructooliogosaccharides (scFOS), which are low-calorie, non-digestible carbohydrates that can improve food taste and texture while aiding immunity, bone health and the growth and balance of important bacteria in the digestive track.

Fructooliogosaccharides are naturally found in chicory, onions, asparagus, wheat, tomatoes and other fruits, vegetables and grains. They also can be derived from cane sugar and seaweed for use as a low-calorie (1.5 -- 2 Kcal/g) food sweetener and supplement. As scFOS provides approximately 30-to-50 percent of the sweetness of regular sugar, it can be used to enhance flavor and lower the amount of sugar in a food product.

In addition, scFOS are considered prebiotics. After they are consumed, fructooliogosaccharides move to the large intestine to stimulate the production of microbiota in the colon and gastrointestinal track.

Microbiotas are "friendly, beneficial" bacteria, said Kelly A. Tappenden, Ph.D., Kraft Foods human nutrition endowed professor at the University of Illinois at Urbana-Champaign and editor-in-chief of the Journal of Parenteral and Enteral Nutrition.Microbiotas produce essential nutrients such as short-chain fatty acids; control epithelial cell growth (the cells that line body cavities); prevent overgrowth of infectious organisms; boost intestinal immunity; and prevent inflammation, diarrhea and other intestinal conditions. This "essential ecosystem" provides an important "balance between health and disease" in the body.

Fructooliogosaccharides also increase calcium absorption in the body, an important consideration for pre- and post-menopausal women, ages 45 and older, who are losing critical bone mass that increases their risk for osteoporosis and bone fractures.

The regular addition of scFOS to the diet is "ideal for maintaining mineral density and (bone) strength," said Phillip Allsopp, Ph.D., research associate at the University of Ulster in Coleraine, Ireland. Most Americans, including many formula-fed infants and children, do not get enough scFOS, said Cristina Munteanu, senior technical service technologist at Ingredion, Inc.

As an additive, scFOS is a clear, stable powder suitable for pasteurization, baking and beverages, said Munteanu. It can be found in milk, yogurts and other dairy products, as well as snacks, cereal, bars and candy.

Link:

http://www.sciencedaily.com/releases/2013/07/130716115728.htm

Prostate Cancers Are Fewer, Smaller On Walnut-Enriched Diet

July 16, 2013 — New research from the School of Medicine at The University of Texas Health Science Center San Antonio indicates that eating a modest amount of walnuts can protect against prostate cancer.

The study is described in the journalCancer Investigation. Researchers at the UT Health Science Center injected immune-deficient mice with human prostate cancer cells. Within three to four weeks, tumors typically start to grow in a large number of these mice. The study asked whether a walnut-enriched diet versus a non-walnut diet would be associated with reduced cancer formation. A previous study found this to be true for breast cancer.

Results

Three of 16 mice (18 percent) eating the walnut-enriched diet developed prostate tumors, compared with 14 of 32 mice (44 percent) on the non-walnut control diet. Also of note, the final average tumor size in the walnut-fed animals was roughly one-fourth the average size of the prostate tumors that developed in the mice eating the control diet.

"We found the results to be stunning because there were so few tumors in animals consuming the walnuts and these tumors grew much more slowly than in the other animals," said study senior author Russel Reiter, Ph.D., professor of cellular and structural biology at the Health Science Center. "We were absolutely surprised by how highly effective the walnut diet was in terms of inhibition of human prostate cancer."

Percentage of diet

The mice consumed a diet typically used in animal studies, except with the addition of a small amount of walnuts pulverized into a fine powder to prevent the rodents from only eating the walnuts. "The walnut portion was not a large percentage of the diet," Dr. Reiter said. "It was the equivalent to a human eating about 2 ounces, or two handfuls, a day, which is not a lot of walnuts."

Study co-author W. Elaine Hardman, Ph.D., of the Joan C. Edwards School of Medicine at Marshall University, published a study in 2011 that showed fewer and smaller tumors among walnut-fed mice injected with human breast cancer cells. Dr. Hardman formerly was a faculty member at the Health Science Center.

"The data to date suggest that using walnuts on a regular basis in the diet may be beneficial to defer, prevent or delay some types of cancer, including breast and prostate," Dr. Reiter said.

Journal Reference:

Russel J. Reiter, Dun-Xian Tan, Lucien C. Manchester, Ahmet Korkmaz, Lorena Fuentes-Broto, W. Elaine Hardman, Sergio A. Rosales-Corral, Wenbo Qi. A Walnut-Enriched Diet Reduces the Growth of LNCaP Human Prostate Cancer Xenografts in Nude Mice. Cancer Investigation, 2013; 31 (6): 365 DOI: 10.3109/07357907.2013.800095

Link:

http://www.sciencedaily.com/releases/2013/07/130716120026.htm

Seafood Still Considered a Good Source of Nutrients but Consumers Confused On Safety

July 17, 2013 — Seafood continues to be a proven strong nutrient-rich food providing essential vitamins, minerals and omega-3 fatty acids, but consumers and some toxicologists still keep a watchful eye on safety, according to a July 16 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place.

"Moderate, consistent evidence shows that health benefits derived from the consumption of a variety of cooked seafood in the U.S. in amounts recommended by the [2010 Dietary Guidelines for Americans, U.S. Department of Agriculture] Committee outweigh the risks," said Roger Clemens, Ph.D., CSO at Horn Company, Chatsworth, Calif., and adjunct professor at the University of Southern California School of Pharmacy. He recognized two, 3- to 5-ounce servings each week of such fish as salmon, oysters and rainbow trout, provide an average of 250 mg/day of n-3 fatty acids associated with the reduced risk of cardiovascular disease. "Consumers can safely eat at least 12 ounces of a variety of cooked seafood per week provided they pay attention to local seafood advisories and limit their intake of large, predatory fish like shark."

Toxicologists like Wallace Hayes, Ph.D., Harvard School of Public Health, said there is ongoing research to improve food safety especially for those predatory, saltwater fish like shark, tile, swordfish, and king mackerel that may carry a contamination many consumers are wary of.

"The bigger the fish, the more they've been around and the greater the potential for their level of mercury," said Hayes, recognizing studies that show varying amounts of methylmercury toxicity can impact the developing brain during the third trimester of pregnancy or through breast milk. Repeated low level exposure can also affect cardiovascular, endocrine, immune and cognitive aging systems.

Doris Hicks, seafood technology specialist with the Sea Grant Program, University of Delaware, Lewes, Del., worries consumers confused with the risks will prevent them from eating seafood weekly.

"Seafood is unique because there are measurable benefits and risks," said Hicks, explaining consumers must not only be aware of the source and quality of their seafood, but the handling practices, preparation and storage of seafood they may consume at home or in restaurants. "Most of the public recognizes the health advantages of seafood but over half have also heard something negative."

She has discovered many doctors and nurses are telling their patients to reduce their seafood consumption. In response, she worked with other food scientists to conduct online surveys and focus groups with healthcare professionals which ultimately led to the creation of an online educational resource for both health professionals and consumers, www.seafoodhealthfacts.org

Link:

http://www.sciencedaily.com/releases/2013/07/130717132204.htm