sábado, 10 de fevereiro de 2018
quarta-feira, 7 de fevereiro de 2018
terça-feira, 6 de fevereiro de 2018
Fitoterapia e plantas medicinais na mídia
Itajaí, SC - 01.02.2018
Saúde realizará treinamento sobre auxílio das plantas medicinais ...
https://itajai.sc.gov.br/.../saude-realizara-treinamento-sobre-auxilio-das-plantas-medici...4 dias atrás - A Secretaria de Saúde de Itajaí, em parceria com o Programa de Educação Permanente em Saúde de Itajaí (PEPSI), promove treinamento sobre o auxílio das plantas medicinais e aromáticas. A capacitação gratuita é voltada aos profissionais de saúde da rede municipal e será realizada na próxima quarta-feira (07), das ...
Saúde realizará treinamento sobre auxílio das plantas medicinais ...
https://itajai.sc.gov.br/.../saude-realizara-treinamento-sobre-auxilio-das-plantas-medici...4 dias atrás - A Secretaria de Saúde de Itajaí, em parceria com o Programa de Educação Permanente em Saúde de Itajaí (PEPSI), promove treinamento sobre o auxílio das plantas medicinais e aromáticas. A capacitação gratuita é voltada aos profissionais de saúde da rede municipal e será realizada na próxima quarta-feira (07), das ...
02.02.2018
Plantas curativas fazem sucesso entre brasileiros | Notícias - Uninter
https://www.uninter.com/noticias/plantas-curativas-fazem-sucesso-entre-brasileirosOito entre 10 pessoas da população mundial usam medicamentos derivados de plantas medicinais, segundo a Organização Mundial de Saúde (OMS). Já no Brasil, 92% da população usa alguma planta medicinal, e desta parcela 46% cultivam essas plantas em casa, e a comercialização representa um lucro de 25% ...
Petrópolis, RJ - 05.02.2018
Secretaria de Saúde e Fiocruz fortalecem parceria para fornecimento ...
www.petropolis.rj.gov.br/.../8489-secretaria-de-saúde-e-fiocruz-fortalecem-parceria-p...20 horas atrás - A prefeitura e a Fiocruz reforçaram a parceria para que o município amplie o fornecimento de plantas medicinais para auxiliar na terapêutica dos pacientes assistidos pela Atenção Básica. O Conselho Municipal de Saúde aprovou em 2017 o fornecimento e a Fiocruz entregou ano passado 200 kg de plantas secas...
Cascavel, PR - 05.02.2018
Emater tem área destinada às plantas medicinais no Show Rural 2018
www.showrural.com.br/.../emater-tem-area-destinada-as-plantas-medicinais-no-show-r...Assim como nas edições anteriores, o Instituto Emater tem um espaço especial para atender os visitantes que buscam esclarecimentos acerca do uso de plantas com fins medicinais, aromáticos e condimentares. A área contempla mais de oitenta espécies, sendo algumas já bem conhecidas e frequentemente utilizadas e ...
05.02.2018
Orangotangos selvagens estão usando plantas medicinais, constatam ...
https://vivimetaliun.wordpress.com/.../orangotangos-selvagens-estao-usando-plantas-...Se a medicina ainda parece ser uma exclusividade dos humanos, então talvez esteja na hora de observar de perto outras espécies. De acordo com cientistas, alguns orangotangos parecem estar usando plantas medicinais para aliviar dores. Orangotangos que vivem na ilha de Bornéu, na Ásia, mascavam folhas de uma ...
06.02.2018
Jornal Central Brasil DF: Farmácia Viva de Planaltina debate os ...
www.jornalcentralbrasildf.com/2018/.../farmacia-viva-de-planaltina-debate-os_82.htm...Inicialmente chamado de Unidade de Saúde Integral, desenvolveu-se com a construção de local próprio para o atendimento nas áreas de homeopatia, fitoterapia, acupuntura, antroposofia (prática de medicina alternativa) e psicologia. Depois foram introduzidos grupos de educação em saúde como os de automassagem ...
Plantas curativas fazem sucesso entre brasileiros | Notícias - Uninter
https://www.uninter.com/noticias/plantas-curativas-fazem-sucesso-entre-brasileirosOito entre 10 pessoas da população mundial usam medicamentos derivados de plantas medicinais, segundo a Organização Mundial de Saúde (OMS). Já no Brasil, 92% da população usa alguma planta medicinal, e desta parcela 46% cultivam essas plantas em casa, e a comercialização representa um lucro de 25% ...
Petrópolis, RJ - 05.02.2018
Secretaria de Saúde e Fiocruz fortalecem parceria para fornecimento ...
www.petropolis.rj.gov.br/.../8489-secretaria-de-saúde-e-fiocruz-fortalecem-parceria-p...20 horas atrás - A prefeitura e a Fiocruz reforçaram a parceria para que o município amplie o fornecimento de plantas medicinais para auxiliar na terapêutica dos pacientes assistidos pela Atenção Básica. O Conselho Municipal de Saúde aprovou em 2017 o fornecimento e a Fiocruz entregou ano passado 200 kg de plantas secas...
Cascavel, PR - 05.02.2018
Emater tem área destinada às plantas medicinais no Show Rural 2018
www.showrural.com.br/.../emater-tem-area-destinada-as-plantas-medicinais-no-show-r...Assim como nas edições anteriores, o Instituto Emater tem um espaço especial para atender os visitantes que buscam esclarecimentos acerca do uso de plantas com fins medicinais, aromáticos e condimentares. A área contempla mais de oitenta espécies, sendo algumas já bem conhecidas e frequentemente utilizadas e ...
05.02.2018
Orangotangos selvagens estão usando plantas medicinais, constatam ...
https://vivimetaliun.wordpress.com/.../orangotangos-selvagens-estao-usando-plantas-...Se a medicina ainda parece ser uma exclusividade dos humanos, então talvez esteja na hora de observar de perto outras espécies. De acordo com cientistas, alguns orangotangos parecem estar usando plantas medicinais para aliviar dores. Orangotangos que vivem na ilha de Bornéu, na Ásia, mascavam folhas de uma ...
06.02.2018
Jornal Central Brasil DF: Farmácia Viva de Planaltina debate os ...
www.jornalcentralbrasildf.com/2018/.../farmacia-viva-de-planaltina-debate-os_82.htm...Inicialmente chamado de Unidade de Saúde Integral, desenvolveu-se com a construção de local próprio para o atendimento nas áreas de homeopatia, fitoterapia, acupuntura, antroposofia (prática de medicina alternativa) e psicologia. Depois foram introduzidos grupos de educação em saúde como os de automassagem ...
Potencializando a bioatividade de chás
22 jan 2018
Estudo na FEA concentrou-se na análise in vitro das quatro variedades mais consumidas no Brasil
Texto -CARMO GALLO NETTO Fotos -DIVULGAÇÃO Edição de imagem -PAULO CAVALHERI
Estudo na FEA concentrou-se na análise in vitro das quatro variedades mais consumidas no Brasil
Texto -CARMO GALLO NETTO Fotos -DIVULGAÇÃO Edição de imagem -PAULO CAVALHERI
Bruna Sampaio Roberto, autora da pesquisa, fez estágio de sete meses no The James Hutton Institute, em Dundee (Escócia)
Chás branco, preto, verde e mate contêm polifenóis, compostos bioativos presentes em abundância na dieta humana e que apresentam efeitos benéficos na redução do sobrepeso e obesidade e de suas complicações como diabetes mellitus tipo 2. Entretanto, muitos polifenóis não são absorvidos na forma em que se encontram nos alimentos por estarem ligados a outras moléculas, principalmente açúcares, o que diminui sua absorção e biodisponibilidade. Para contornar o problema, os agrupamentos moleculares de que participam os polifenóis precisam ser quebrados, ou seja, transformados em cadeias menores, com estruturas mais facilmente absorvidas pelos tecidos. Essa biotransformação pode ser conseguida adicionando enzimas glicosídicas ao processamento dos alimentos, havendo assim a formação de polifenóis que o organismo reconhece melhor, o que aumenta a bioacessibilidade, biodisponibilidade e bioatividade, incrementando sua atividade funcional.
Foi visando caracterizar os compostos fenólicos bioativos presentes nos chás mencionados, tanto em sua forma convencional como depois de biotransformados, que Bruna Sampaio Roberto realizou pesquisa de doutorado junto ao Departamento de Ciências de Alimentos, da Faculdade de Engenharia de Alimentos (FEA) da Unicamp, orientada pela professora Gabriela Alves Macedo. A autora, que é graduada em farmácia e mestre em ciência de alimentos pela Universidade Federal de Santa Maria (RS), ainda fez estágio de sete meses no The James Hutton Institute, em Dundee (Escócia).
Do exposto se depreende que nem tudo que é natural é melhor. Certas intervenções nos produtos naturais podem potencializar algumas de suas capacidades funcionais, como as que oferecem benefícios à saúde e contribuem para a redução do risco de certas doenças. O foco desse trabalho em quatro chás bastante consumidos Brasil – branco, preto, verde e mate – encontra justificativa no fato de que os impactos dos polifenóis na saúde humana demandam ainda esclarecimentos.
O objetivo de Bruna Roberto foi avaliar in vitro a possibilidade da biotransformação dos polifenóis de chás para sua forma mais ativa; sua bioacessibilidade em condições gastrointestinais; e seu potencial antiobesidade e antidiabetes ao dimensionar as inibições de enzimas digestivas, depósitos de gorduras em células, de forma a compará-los com os produtos convencionais.
Para a quebra (hidrólise) das cadeias poliméricas, a pesquisadora utilizou como catalizador a enzima tanase, imobilizada pelo processo de microencapsulação em alginato de sódio, o que facilita sua utilização e recuperação ao final do processo, e elimina possíveis efeitos alergênicos que a enzima possa oferecer ao produto. Os extratos obtidos de cada tipo de chá, antes e depois do processamento, foram secados e o pó submetido a análises.
Foram então determinadas as moléculas de polifenóis presentes, sua capacidade antioxidante e seu potencial para inibir as enzimas gástricas α-amilase, α-glicosidase e lipase, responsáveis pela absorção de carboidratos e gorduras. Pesquisas mostram que a inibição dessas enzimas e menor absorção desses nutrientes podem contribuir para reduzir os efeitos de certos alimentos em relação à obesidade e ao diabetes. Nesse sentido, foi também determinado o potencial dos chás biotransformados em diminuir depósitos de gorduras em células, através de métodos in vitro utilizando pré-adipócitos (células que armazenam gordura).
Bruna deteve-se ainda em verificar as melhores condições operacionais do biorreator utilizado para a biotransformação enzimática com o emprego da tanase imobilizada em alginato de sódio. As pesquisas in vitro, avaliando a inibição de enzimas responsáveis pela digestão humana, mostraram inibição principalmente de α-amilase e lipase, enquanto os estudos em células indicaram redução de cerca de 20% no índice de gordura armazenada pelos adipócitos, quando comparada ao chá convencional, e uma redução de até 64% em relação às células que não receberam nenhum tipo de tratamento.
Outra preocupação no estudo foi verificar se os polifenóis resultantes do processo decorrente das simulações estomacais têm condições potenciais de chegarem ao intestino. Com base no estudo in vitro, a autora concluiu que, de fato, alguns deles efetivamente o fazem, com potencial para exercer atividades funcionais, em que se destaca o ataque aos radicais livres.
Bruna Roberto conclui: “Os chás submetidos à ação da tanase microencapsulada têm ,seguramente, ação funcionalmente mais efetiva que os consumidos convencionalmente. Isso decorre do possível aumento da biodisponibilidade de polifenóis potencializando o combate à obesidade, ao diabetes e atividades antioxidantes”.
Chás branco, preto, verde e mate contêm polifenóis, compostos bioativos presentes em abundância na dieta humana e que apresentam efeitos benéficos na redução do sobrepeso e obesidade e de suas complicações como diabetes mellitus tipo 2. Entretanto, muitos polifenóis não são absorvidos na forma em que se encontram nos alimentos por estarem ligados a outras moléculas, principalmente açúcares, o que diminui sua absorção e biodisponibilidade. Para contornar o problema, os agrupamentos moleculares de que participam os polifenóis precisam ser quebrados, ou seja, transformados em cadeias menores, com estruturas mais facilmente absorvidas pelos tecidos. Essa biotransformação pode ser conseguida adicionando enzimas glicosídicas ao processamento dos alimentos, havendo assim a formação de polifenóis que o organismo reconhece melhor, o que aumenta a bioacessibilidade, biodisponibilidade e bioatividade, incrementando sua atividade funcional.
Foi visando caracterizar os compostos fenólicos bioativos presentes nos chás mencionados, tanto em sua forma convencional como depois de biotransformados, que Bruna Sampaio Roberto realizou pesquisa de doutorado junto ao Departamento de Ciências de Alimentos, da Faculdade de Engenharia de Alimentos (FEA) da Unicamp, orientada pela professora Gabriela Alves Macedo. A autora, que é graduada em farmácia e mestre em ciência de alimentos pela Universidade Federal de Santa Maria (RS), ainda fez estágio de sete meses no The James Hutton Institute, em Dundee (Escócia).
Do exposto se depreende que nem tudo que é natural é melhor. Certas intervenções nos produtos naturais podem potencializar algumas de suas capacidades funcionais, como as que oferecem benefícios à saúde e contribuem para a redução do risco de certas doenças. O foco desse trabalho em quatro chás bastante consumidos Brasil – branco, preto, verde e mate – encontra justificativa no fato de que os impactos dos polifenóis na saúde humana demandam ainda esclarecimentos.
O objetivo de Bruna Roberto foi avaliar in vitro a possibilidade da biotransformação dos polifenóis de chás para sua forma mais ativa; sua bioacessibilidade em condições gastrointestinais; e seu potencial antiobesidade e antidiabetes ao dimensionar as inibições de enzimas digestivas, depósitos de gorduras em células, de forma a compará-los com os produtos convencionais.
Para a quebra (hidrólise) das cadeias poliméricas, a pesquisadora utilizou como catalizador a enzima tanase, imobilizada pelo processo de microencapsulação em alginato de sódio, o que facilita sua utilização e recuperação ao final do processo, e elimina possíveis efeitos alergênicos que a enzima possa oferecer ao produto. Os extratos obtidos de cada tipo de chá, antes e depois do processamento, foram secados e o pó submetido a análises.
Foram então determinadas as moléculas de polifenóis presentes, sua capacidade antioxidante e seu potencial para inibir as enzimas gástricas α-amilase, α-glicosidase e lipase, responsáveis pela absorção de carboidratos e gorduras. Pesquisas mostram que a inibição dessas enzimas e menor absorção desses nutrientes podem contribuir para reduzir os efeitos de certos alimentos em relação à obesidade e ao diabetes. Nesse sentido, foi também determinado o potencial dos chás biotransformados em diminuir depósitos de gorduras em células, através de métodos in vitro utilizando pré-adipócitos (células que armazenam gordura).
Bruna deteve-se ainda em verificar as melhores condições operacionais do biorreator utilizado para a biotransformação enzimática com o emprego da tanase imobilizada em alginato de sódio. As pesquisas in vitro, avaliando a inibição de enzimas responsáveis pela digestão humana, mostraram inibição principalmente de α-amilase e lipase, enquanto os estudos em células indicaram redução de cerca de 20% no índice de gordura armazenada pelos adipócitos, quando comparada ao chá convencional, e uma redução de até 64% em relação às células que não receberam nenhum tipo de tratamento.
Outra preocupação no estudo foi verificar se os polifenóis resultantes do processo decorrente das simulações estomacais têm condições potenciais de chegarem ao intestino. Com base no estudo in vitro, a autora concluiu que, de fato, alguns deles efetivamente o fazem, com potencial para exercer atividades funcionais, em que se destaca o ataque aos radicais livres.
Bruna Roberto conclui: “Os chás submetidos à ação da tanase microencapsulada têm ,seguramente, ação funcionalmente mais efetiva que os consumidos convencionalmente. Isso decorre do possível aumento da biodisponibilidade de polifenóis potencializando o combate à obesidade, ao diabetes e atividades antioxidantes”.
Imobilização de tanase por microencapsulação em alginato de sódio.
Importância
A importância da pesquisa é ressaltada quando se sabe que obesidade e excesso de massa corporal são fatores de risco para diversas doenças crônicas não transmissíveis, como diabetes mellitus tipo 2, hipertensão arterial, doenças cardiovasculares, acidentes vasculares cerebrais, hiperlipidemia, distúrbios musculoesqueléticos e diversos tipos de câncer, e que estão entre os cinco principais fatores de risco de mortalidade.
Embora sejam múltiplos os fatores que contribuem para a obesidade, os estudos estão centrados nos fatores biológicos relacionados ao estilo de vida, principalmente ao binômio dieta e atividade física. Neste particular, tem sido positiva a inclusão de alimentos com antioxidantes que atacam radicais livres ou que atuem no metabolismo de lipídeos e da glicose para prevenir complicações da obesidade – e vários estudos epidemiológicos têm demonstrado os efeitos benéficos do chá e seus compostos bioativos nesse sentido.
Importância
A importância da pesquisa é ressaltada quando se sabe que obesidade e excesso de massa corporal são fatores de risco para diversas doenças crônicas não transmissíveis, como diabetes mellitus tipo 2, hipertensão arterial, doenças cardiovasculares, acidentes vasculares cerebrais, hiperlipidemia, distúrbios musculoesqueléticos e diversos tipos de câncer, e que estão entre os cinco principais fatores de risco de mortalidade.
Embora sejam múltiplos os fatores que contribuem para a obesidade, os estudos estão centrados nos fatores biológicos relacionados ao estilo de vida, principalmente ao binômio dieta e atividade física. Neste particular, tem sido positiva a inclusão de alimentos com antioxidantes que atacam radicais livres ou que atuem no metabolismo de lipídeos e da glicose para prevenir complicações da obesidade – e vários estudos epidemiológicos têm demonstrado os efeitos benéficos do chá e seus compostos bioativos nesse sentido.
Link:
Bactérias do bem
ter, 06 fev 2018
Linha de pesquisa da Faculdade de Engenharia de Alimentos (FEA) busca diversificar a utilização de probióticos nos alimentos
Texto -PATRICIA LAURETTI Fotos - ANTONINHO PERRI Edição de imagem - PAULO CAVALHERI
Linha de pesquisa da Faculdade de Engenharia de Alimentos (FEA) busca diversificar a utilização de probióticos nos alimentos
Texto -PATRICIA LAURETTI Fotos - ANTONINHO PERRI Edição de imagem - PAULO CAVALHERI
O professor Anderson Sant'Ana orienta pesquisas em busca de probióticos que resistam ao processamento de alimentos pela indústria
Cepas específicas de algumas bactérias podem ter efeitos benéficos à saúde. Lactobacilos e bifidobactérias já são utilizados em alguns alimentos como leite fermentado e iogurte, dentre outros. O consumo por períodos continuados é associado a possíveis melhoras na flora gastrointestinal. Estes microrganismos benéficos, conhecidos como probióticos, são definidos pela Organização Mundial de Saúde como “organismos vivos que, quando administrados em quantidades adequadas, conferem benefício à saúde do hospedeiro”.
O problema é a impossibilidade de colocar os probióticos em vários outros produtos alimentícios por limitações tecnológicas. Os probióticos são frágeis e, na maior parte das vezes, não suportam etapas de processamento dos alimentos ou mesmo sua adição em um meio ácido como o suco de laranja, por exemplo. É nessa linha que trabalha um grupo do Laboratório de Microbiologia Quantitativa de Alimentos, chefiado pelo professor Anderson Sant'Ana. Pesquisadoras orientadas pelo docente tiveram sucesso misturando outras formas de probióticos em suco, pão, macarrão ou requeijão. Para tanto desenvolveram pesquisas com os microrganismos inativados ou esporulados.
As irmãs gêmeas Caroline e Carine Nunes de Almada, e Mariana Batista Soares, já defenderam seus doutorados sobre o tema na Faculdade de Engenharia de Alimentos (FEA) da Unicamp. Os trabalhos das irmãs têm pedido de patente. Caroline trabalhou com paraprobióticos, que são as bactérias probióticas inativadas. Já Carine se dedicou ao estudo dos microrganismos probióticos esporulados, enquanto Mariana pesquisou, especialmente, como adicionar probióticos esporulados ao requeijão.
A fabricação de requeijão probiótico usando as cepas probióticas tradicionais de lactobacilos e bifidobactérias impõe muitas dificuldades a pesquisadores e indústria, pois o processo de fabricação deste produto envolve uso de altas temperaturas, o que levaria à morte dos probióticos tradicionais. “A adição dos probióticos após estes tratamentos térmicos não é factível do ponto de vista industrial pela possibilidade de recontaminação e dificuldades de homogeneização depois da fusão da massa”, explica o professor Anderson Sant’Ana.
Na pesquisa de Mariana os esporos de Bacillus probióticos se mostraram mais resistentes do que os probióticos de células vegetativas, quando colocados em contato com enzimas e pH diferentes do trato gastrointestinal. Da mesma forma, os probióticos esporulados resistiram aos diversos processos tecnológicos da indústria alimentícia simulados por Carine Almada, como pasteurização, cozimento, forneamento, irradiação ou fermentação.
Carine trabalhou com oito cepas de bacilos probióticos e alimentos variados, dentre eles, leite, suco de laranja, almondega, pão, pimenta em pó e iogurte. A cepa que mais se sobressaiu foi utilizada para a finalização da pesquisa na produção de pão, suco de laranja e iogurte probióticos, em que foram feitas análises in vitro, com simulações em laboratório, e in vivo, com roedores, para avaliação da resistência dos probióticos após a digestão.
Os animais que consumiram iogurte probiótico tiveram teores reduzidos de glicose em 10% e triglicerídeos em 34%. Além disso, houve uma alteração benéfica da microbiota intestinal. “O emprego de cepas probióticas de Bacillus significa que uma enorme gama de produtos alimentícios poderá agora ser desenvolvida”, estima Sant’Ana. A adição dos probióticos tradicionais não seria possível, pois eles não sobreviveriam ao processo ou a estocagem destes produtos.
“Apesar de seu potencial, atualmente só existe uma cepa probiótica de Bacillus com aprovação para aplicação em alimentos, o que significa que há grandes possibilidades para a descoberta de novas cepas com propriedades benéficas variadas. Este é um campo que pode evoluir muito rápido pela parceria Universidade-indústria”, acrescenta o docente da FEA.
Cepas específicas de algumas bactérias podem ter efeitos benéficos à saúde. Lactobacilos e bifidobactérias já são utilizados em alguns alimentos como leite fermentado e iogurte, dentre outros. O consumo por períodos continuados é associado a possíveis melhoras na flora gastrointestinal. Estes microrganismos benéficos, conhecidos como probióticos, são definidos pela Organização Mundial de Saúde como “organismos vivos que, quando administrados em quantidades adequadas, conferem benefício à saúde do hospedeiro”.
O problema é a impossibilidade de colocar os probióticos em vários outros produtos alimentícios por limitações tecnológicas. Os probióticos são frágeis e, na maior parte das vezes, não suportam etapas de processamento dos alimentos ou mesmo sua adição em um meio ácido como o suco de laranja, por exemplo. É nessa linha que trabalha um grupo do Laboratório de Microbiologia Quantitativa de Alimentos, chefiado pelo professor Anderson Sant'Ana. Pesquisadoras orientadas pelo docente tiveram sucesso misturando outras formas de probióticos em suco, pão, macarrão ou requeijão. Para tanto desenvolveram pesquisas com os microrganismos inativados ou esporulados.
As irmãs gêmeas Caroline e Carine Nunes de Almada, e Mariana Batista Soares, já defenderam seus doutorados sobre o tema na Faculdade de Engenharia de Alimentos (FEA) da Unicamp. Os trabalhos das irmãs têm pedido de patente. Caroline trabalhou com paraprobióticos, que são as bactérias probióticas inativadas. Já Carine se dedicou ao estudo dos microrganismos probióticos esporulados, enquanto Mariana pesquisou, especialmente, como adicionar probióticos esporulados ao requeijão.
A fabricação de requeijão probiótico usando as cepas probióticas tradicionais de lactobacilos e bifidobactérias impõe muitas dificuldades a pesquisadores e indústria, pois o processo de fabricação deste produto envolve uso de altas temperaturas, o que levaria à morte dos probióticos tradicionais. “A adição dos probióticos após estes tratamentos térmicos não é factível do ponto de vista industrial pela possibilidade de recontaminação e dificuldades de homogeneização depois da fusão da massa”, explica o professor Anderson Sant’Ana.
Na pesquisa de Mariana os esporos de Bacillus probióticos se mostraram mais resistentes do que os probióticos de células vegetativas, quando colocados em contato com enzimas e pH diferentes do trato gastrointestinal. Da mesma forma, os probióticos esporulados resistiram aos diversos processos tecnológicos da indústria alimentícia simulados por Carine Almada, como pasteurização, cozimento, forneamento, irradiação ou fermentação.
Carine trabalhou com oito cepas de bacilos probióticos e alimentos variados, dentre eles, leite, suco de laranja, almondega, pão, pimenta em pó e iogurte. A cepa que mais se sobressaiu foi utilizada para a finalização da pesquisa na produção de pão, suco de laranja e iogurte probióticos, em que foram feitas análises in vitro, com simulações em laboratório, e in vivo, com roedores, para avaliação da resistência dos probióticos após a digestão.
Os animais que consumiram iogurte probiótico tiveram teores reduzidos de glicose em 10% e triglicerídeos em 34%. Além disso, houve uma alteração benéfica da microbiota intestinal. “O emprego de cepas probióticas de Bacillus significa que uma enorme gama de produtos alimentícios poderá agora ser desenvolvida”, estima Sant’Ana. A adição dos probióticos tradicionais não seria possível, pois eles não sobreviveriam ao processo ou a estocagem destes produtos.
“Apesar de seu potencial, atualmente só existe uma cepa probiótica de Bacillus com aprovação para aplicação em alimentos, o que significa que há grandes possibilidades para a descoberta de novas cepas com propriedades benéficas variadas. Este é um campo que pode evoluir muito rápido pela parceria Universidade-indústria”, acrescenta o docente da FEA.
Macarrão com um paraprobiótico ajudou a diminuir os níveis de colesterol e glicose em animais de laboratório
Paraprobióticos
A literatura científica já havia descrito que, mesmo mortos, os probióticos têm potencial para causar efeitos benéficos à saúde. Além do mais, como destaca Anderson Sant'Ana, o probiótico inativado, ou paraprobiótico, dura por mais tempo e pode ser adicionado a alimentos que passam por processos drásticos de alta temperatura e pressão. Outra vantagem é que pode ser administrado em pessoas imunossuprimidas.
Em sua tese de doutorado, Caroline Almada trabalhou com microrganismos vivos e inativados de lactobacilos e bifidobactérias. O primeiro passo do trabalho foi identificar os melhores processos para a inativação em três cepas, já que quanto mais integro o probiótico, maiores os benefícios à saúde. O resultado mais satisfatório foi a inativação por irradiação de uma bifidobactéria. Caroline adicionou o produto ao macarrão, que foi cozido e processado como uma farinha. A mistura administrada em roedores ajudou a diminuir os níveis de colesterol e glicose dos indivíduos.
“Pensando em alimentos funcionais e num cenário em que a gente vê cada vez mais associação entre a microbiota intestinal e a saúde dos consumidores, as pesquisas constituem uma estratégia de modular a microbiota intestinal para que as pessoas tenham os efeitos benéficos à saúde”, complementa Sant'Ana.
Paraprobióticos
A literatura científica já havia descrito que, mesmo mortos, os probióticos têm potencial para causar efeitos benéficos à saúde. Além do mais, como destaca Anderson Sant'Ana, o probiótico inativado, ou paraprobiótico, dura por mais tempo e pode ser adicionado a alimentos que passam por processos drásticos de alta temperatura e pressão. Outra vantagem é que pode ser administrado em pessoas imunossuprimidas.
Em sua tese de doutorado, Caroline Almada trabalhou com microrganismos vivos e inativados de lactobacilos e bifidobactérias. O primeiro passo do trabalho foi identificar os melhores processos para a inativação em três cepas, já que quanto mais integro o probiótico, maiores os benefícios à saúde. O resultado mais satisfatório foi a inativação por irradiação de uma bifidobactéria. Caroline adicionou o produto ao macarrão, que foi cozido e processado como uma farinha. A mistura administrada em roedores ajudou a diminuir os níveis de colesterol e glicose dos indivíduos.
“Pensando em alimentos funcionais e num cenário em que a gente vê cada vez mais associação entre a microbiota intestinal e a saúde dos consumidores, as pesquisas constituem uma estratégia de modular a microbiota intestinal para que as pessoas tenham os efeitos benéficos à saúde”, complementa Sant'Ana.
As gêmeas Caroline e Carine Nunes de Almada: processos desenvolvidos no doutorado já têm pedidos de patente.
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Camelina oil improves blood lipid profile
Date: January 8, 2018 Source:University of Eastern Finland Summary:The use of camelina oil reduces overall and LDL cholesterol levels in persons with impaired glucose metabolism, according to a new study.
The use of camelina oil reduces overall and LDL cholesterol levels in persons with impaired glucose metabolism, according to a new study from the University of Eastern Finland. The findings were published in Molecular Nutrition & Food Research.
The study analysed the associations of camelina oil, fatty fish and lean fish with lipid and glucose metabolism, and low-grade inflammation. Camelina oil is rich in alpha-linolenic acid, which is a plant-based omega-3 fatty acid. Earlier research has shown that fish protein and long-chain omega-3 fatty acids found in fish have beneficial effects on several risk factors associated with cardiovascular diseases. Research evidence relating to the effects of alpha-linolenic acid on these risk factors, however, remains scarce.
The study involved 79 Finnish men and women with impaired fasting glucose concentrations aged between 40 and 72. The study participants were randomly divided into four groups: the camelina oil group, the fatty fish group, the lean fish group, and the control group. Depending on their group, the study participants were instructed to eat either fatty or lean fish four times a week, or to take a daily 30 ml dose of camelina oil for a period of 12 weeks. People in the control group were allowed to eat fish once a week, and the use of camelina oil or other oils containing alpha-linolenic acid was prohibited. The researchers found that camelina oil had a positive effect on blood cholesterol levels, but no similar effects were observed for fatty or lean fish. Moreover, there were no significant differences in glucose metabolism or low-grade inflammation between the groups.
Story Source:
Materials provided by University of Eastern Finland. Note: Content may be edited for style and length.
Journal Reference:
Ursula S. Schwab, Maria A. Lankinen, Vanessa D. de Mello, Suvi M. Manninen, Sudhir Kurl, Kari J. Pulkki, David E. Laaksonen, Arja T. Erkkil�. Camelina Sativa Oil, but not Fatty Fish or Lean Fish Improved Serum Lipid Profile in Subjects with Impaired Glucose Metabolism - a Randomized Controlled Trial. Molecular Nutrition & Food Research, 2017; 1700503 DOI: 10.1002/mnfr.201700503
Cite This Page:
University of Eastern Finland. "Camelina oil improves blood lipid profile." ScienceDaily. ScienceDaily, 8 January 2018. <www.sciencedaily.com/releases/2018/01/180108101336.htm>.
The use of camelina oil reduces overall and LDL cholesterol levels in persons with impaired glucose metabolism, according to a new study from the University of Eastern Finland. The findings were published in Molecular Nutrition & Food Research.
The study analysed the associations of camelina oil, fatty fish and lean fish with lipid and glucose metabolism, and low-grade inflammation. Camelina oil is rich in alpha-linolenic acid, which is a plant-based omega-3 fatty acid. Earlier research has shown that fish protein and long-chain omega-3 fatty acids found in fish have beneficial effects on several risk factors associated with cardiovascular diseases. Research evidence relating to the effects of alpha-linolenic acid on these risk factors, however, remains scarce.
The study involved 79 Finnish men and women with impaired fasting glucose concentrations aged between 40 and 72. The study participants were randomly divided into four groups: the camelina oil group, the fatty fish group, the lean fish group, and the control group. Depending on their group, the study participants were instructed to eat either fatty or lean fish four times a week, or to take a daily 30 ml dose of camelina oil for a period of 12 weeks. People in the control group were allowed to eat fish once a week, and the use of camelina oil or other oils containing alpha-linolenic acid was prohibited. The researchers found that camelina oil had a positive effect on blood cholesterol levels, but no similar effects were observed for fatty or lean fish. Moreover, there were no significant differences in glucose metabolism or low-grade inflammation between the groups.
Story Source:
Materials provided by University of Eastern Finland. Note: Content may be edited for style and length.
Journal Reference:
Ursula S. Schwab, Maria A. Lankinen, Vanessa D. de Mello, Suvi M. Manninen, Sudhir Kurl, Kari J. Pulkki, David E. Laaksonen, Arja T. Erkkil�. Camelina Sativa Oil, but not Fatty Fish or Lean Fish Improved Serum Lipid Profile in Subjects with Impaired Glucose Metabolism - a Randomized Controlled Trial. Molecular Nutrition & Food Research, 2017; 1700503 DOI: 10.1002/mnfr.201700503
Cite This Page:
University of Eastern Finland. "Camelina oil improves blood lipid profile." ScienceDaily. ScienceDaily, 8 January 2018. <www.sciencedaily.com/releases/2018/01/180108101336.htm>.
Rapid authentication method of Chinese medicines
Date: January 9, 2018 Source: The Hong Kong Polytechnic University Summary: Scientists have developed a new method for rapid authentication of Chinese herbal medicines, including Ganoderma (known as Lingzhi in Chinese), and Gastrodiae Rhizoma (known as Tianma in Chinese).
The Food Safety and Technology Research Centre under the Department of Applied Biology and Chemical Technology of The Hong Kong Polytechnic University (PolyU) has developed a new method for rapid authentication of Chinese herbal medicines, including Ganoderma (known as Lingzhi in Chinese), and Gastrodiae Rhizoma (known as Tianma in Chinese). The new method is quick and simple, which takes around 10 minutes to analyse one raw sample, achieving various ends including authentication of genuine and counterfeit species, classification of wild types and cultivated types, as well as differentiation of geographical origins. This method can be further applied to other herbal medicines.
Lingzhi and Tianma are two of the most popular and valuable Chinese medicines. Due to their high commercial values, problem of counterfeiting, adulterating and confusing Lingzhi and Tianma species is not uncommon in the market. Conventionally, fingerprint chromatography is adopted to authenticate and differentiate the species as it can provide comprehensive chemical composition of a sample. However, it is a labor-intensive and time-consuming method as it takes several hours to undergo the sample preparation and separation process for one sample.
Recently, the PolyU research team adopts the direct ionization mass spectrometry (DI-MS) method to detect the major active components of Lingzhi (ganoderic acids) and Tianma (gastrodin, parishin B/parishin C/and parishin). By directly applying a high voltage on a small piece of raw sample with its surface loaded with solvents, spray ionization could be induced at the tip of the sample to generate corresponding mass spectra within minutes, as if they are fingerprints which helps identification. The presence of major active components in the DI-MS spectra authenticates genuine samples from counterfeit ones. Moreover, with Principal Component Analysis (PCA), a commonly used dataset analytic tool, wild and cultivated types can be classified, while geographical origins could be differentiated.
There are approximately 80 Lingzhi species while only two of them, known as Chizhi and Zizhi in Chinese, are described in Chinese Pharmacopeia. Some other Lingzhi species which have similar appearances are commonly found to be confused with the official species. On the other hand, Tianma is easily confused with two counterfeit species, namely Cacalia davidii (Franch.) Hand.-Mazz. and Canna edulis Ker.
Both wild Lingzhi and Tianma are very rare and cultivation has become the major source. In general, wild types have higher contents of major active components and thus better curative effect. Samples originated from different geographical locations also have variations in components due to varying cultivation conditions.
The method developed by PolyU is simple, rapid, reproducible and can be easily adopted by researchers in relevant fields as no additional specialized device is required. It has the potential to be further expanded for analysis of other herbal medicines, for example, Heshouwu and Wuweizi, and therefore is expected to bring positive impact on the Chinese herbal medicine industry.
Story Source:
Materials provided by The Hong Kong Polytechnic University. Note: Content may be edited for style and length.
Journal Reference:
Ho-Yi Wong, Melody Yee-Man Wong, Bin Hu, Pui-Kin So, Chi-On Chan, Daniel Kam-Wah Mok, Zhong-Ping Yao. Rapid differentiation of Ganoderma species by direct ionization mass spectrometry. Analytica Chimica Acta, 2018; 999: 99 DOI: 10.1016/j.aca.2017.11.006
Cite This Page:
The Hong Kong Polytechnic University. "Rapid authentication method of Chinese medicines." ScienceDaily. ScienceDaily, 9 January 2018. <www.sciencedaily.com/releases/2018/01/180109102808.htm>.
https://pt.wikipedia.org/wiki/Ficheiro:Ganoderma_lucidum_01.jpg
The Food Safety and Technology Research Centre under the Department of Applied Biology and Chemical Technology of The Hong Kong Polytechnic University (PolyU) has developed a new method for rapid authentication of Chinese herbal medicines, including Ganoderma (known as Lingzhi in Chinese), and Gastrodiae Rhizoma (known as Tianma in Chinese). The new method is quick and simple, which takes around 10 minutes to analyse one raw sample, achieving various ends including authentication of genuine and counterfeit species, classification of wild types and cultivated types, as well as differentiation of geographical origins. This method can be further applied to other herbal medicines.
Lingzhi and Tianma are two of the most popular and valuable Chinese medicines. Due to their high commercial values, problem of counterfeiting, adulterating and confusing Lingzhi and Tianma species is not uncommon in the market. Conventionally, fingerprint chromatography is adopted to authenticate and differentiate the species as it can provide comprehensive chemical composition of a sample. However, it is a labor-intensive and time-consuming method as it takes several hours to undergo the sample preparation and separation process for one sample.
Recently, the PolyU research team adopts the direct ionization mass spectrometry (DI-MS) method to detect the major active components of Lingzhi (ganoderic acids) and Tianma (gastrodin, parishin B/parishin C/and parishin). By directly applying a high voltage on a small piece of raw sample with its surface loaded with solvents, spray ionization could be induced at the tip of the sample to generate corresponding mass spectra within minutes, as if they are fingerprints which helps identification. The presence of major active components in the DI-MS spectra authenticates genuine samples from counterfeit ones. Moreover, with Principal Component Analysis (PCA), a commonly used dataset analytic tool, wild and cultivated types can be classified, while geographical origins could be differentiated.
There are approximately 80 Lingzhi species while only two of them, known as Chizhi and Zizhi in Chinese, are described in Chinese Pharmacopeia. Some other Lingzhi species which have similar appearances are commonly found to be confused with the official species. On the other hand, Tianma is easily confused with two counterfeit species, namely Cacalia davidii (Franch.) Hand.-Mazz. and Canna edulis Ker.
Both wild Lingzhi and Tianma are very rare and cultivation has become the major source. In general, wild types have higher contents of major active components and thus better curative effect. Samples originated from different geographical locations also have variations in components due to varying cultivation conditions.
The method developed by PolyU is simple, rapid, reproducible and can be easily adopted by researchers in relevant fields as no additional specialized device is required. It has the potential to be further expanded for analysis of other herbal medicines, for example, Heshouwu and Wuweizi, and therefore is expected to bring positive impact on the Chinese herbal medicine industry.
Story Source:
Materials provided by The Hong Kong Polytechnic University. Note: Content may be edited for style and length.
Journal Reference:
Ho-Yi Wong, Melody Yee-Man Wong, Bin Hu, Pui-Kin So, Chi-On Chan, Daniel Kam-Wah Mok, Zhong-Ping Yao. Rapid differentiation of Ganoderma species by direct ionization mass spectrometry. Analytica Chimica Acta, 2018; 999: 99 DOI: 10.1016/j.aca.2017.11.006
Cite This Page:
The Hong Kong Polytechnic University. "Rapid authentication method of Chinese medicines." ScienceDaily. ScienceDaily, 9 January 2018. <www.sciencedaily.com/releases/2018/01/180109102808.htm>.
https://pt.wikipedia.org/wiki/Ficheiro:Ganoderma_lucidum_01.jpg
Cancer targeted with reusable 'stinging nettle' treatment
Date: January 9, 2018 Source: University of Warwick Summary: Cancer cells can be destroyed more effectively and selectively with a unique new reusable treatment, activated with a substance found in stinging nettles and ants.
This is a representation of the organic-osmium compound, which is triggered using a non-toxic dose of sodium formate, a natural product found in many organisms, including nettles and ants.
Credit: James Coverdale/University of Warwick
Cancer cells can be destroyed more effectively and selectively with a unique new reusable treatment, activated with a substance found in stinging nettles and ants -- thanks to new research by the University of Warwick.
Led by Professor Peter J. Sadler from Warwick's Department of Chemistry, researchers have developed a new line of attack against cancer: an organic-osmium compound, which is triggered using a non-toxic dose of sodium formate, a natural product found in many organisms, including nettles and ants.
Named JPC11, it targets a metabolic process which cancer cells rely on to survive and multiply. It does this by converting a key substance used by cancer cells to provide the energy they need for rapid division (pyruvate) into an unnatural lactate -- leading to the cells' destruction.
Uniquely, this chemo-catalyst treatment can be recycled and reused within a cancer cell to attack it repeatedly.
This unprecedented functional ability to recycle and reuse the compound within cancer cells could lead to future anticancer drugs being administered in smaller, more effective, and potentially less toxic doses -- decreasing the side-effects of chemotherapy.
The researchers have been focusing on the potential to use this compound on ovarian and prostate cancers.
Ovarian cancers are becoming increasingly resistant to existing chemotherapy drugs (such as the platinum drug, cisplatin). Since this new research functions in a totally new and unique way, it may overcome this acquired resistance and widen the spectrum of anticancer activity.
Importantly, the development opens up a possibility for a more selective cancer treatment as JPC11 was observed to specifically target the biochemistry of cancer cells, leaving healthy cells largely untouched -- another improvement compared to existing platinum-based drugs, which can also attack non-cancerous cells.
Dr James Coverdale, a Research Fellow from Warwick's Department of Chemistry, commented:
"This is a significant step in the fight against cancer. Manipulating and applying well-established chemistry in a biological context provides a highly selective strategy for killing cancer cells.
"We have discovered that chemo-catalyst JPC11 has a unique mechanism of action -- and we hope that this will lead to more effective, selective and safer treatments in the future."
Professor Peter Sadler, a medicinal chemist at the University of Warwick commented:
"Platinum compounds are the most widely used drugs for cancer chemotherapy, but we urgently need to respond to the challenges of circumventing resistance and side-effects. Our lab is focussed on the discovery of truly novel anticancer drugs which can kill cells in totally new ways. Chemo-catalysts, especially those with immunogenic properties, might provide a breakthrough.
"It will take time to progress from the lab to the clinic, but we are fortunate to have a talented enthusiastic, international team working with colleagues in Warwick Cancer Research Centre across the borderlines of chemistry, cell and systems biology and cancer medicine who are determined to succeed."
Professor Martin Wills, catalyst specialist at the University of Warwick, commented:
"Although asymmetric catalytic hydrogenation processes are well developed in the materials industry, this research provides the first ever example of it being achieved inside cells using a synthetic catalyst."
Handedness (molecular asymmetry) is critical to the function of bio-molecules in the body. Proteins, enzymes and our DNA, for example -- are handed. Only the correct hand works, in the same way that a right hand does not fit a left-hand glove.
In this case, the osmium compound JPC11, with sodium formate, can selectively produce a molecule of a specific 'handedness' -- thus manipulating how cancer cells grow.
Dr Coverdale explained:
"The 'handedness' of molecules is critical in the body. Our hands are near-identical, but are mirror images of each other. The same can be true of molecules, and in some cases, having the wrong handed molecule can have profound biological consequences.
"We believe that manipulation of the 'handedness' of molecules in cells could provide a new strategy for fighting diseases."
Story Source:
Materials provided by University of Warwick. Note: Content may be edited for style and length.
Journal Reference:
James P. C. Coverdale, Isolda Romero-Canelón, Carlos Sanchez-Cano, Guy J. Clarkson, Abraha Habtemariam, Martin Wills, Peter J. Sadler. Asymmetric transfer hydrogenation by synthetic catalysts in cancer cells. Nature Chemistry, 2018; DOI: 10.1038/NCHEM.2918
Cite This Page:
University of Warwick. "Cancer targeted with reusable 'stinging nettle' treatment." ScienceDaily. ScienceDaily, 9 January 2018. <www.sciencedaily.com/releases/2018/01/180109112429.htm>.
This is a representation of the organic-osmium compound, which is triggered using a non-toxic dose of sodium formate, a natural product found in many organisms, including nettles and ants.
Credit: James Coverdale/University of Warwick
Cancer cells can be destroyed more effectively and selectively with a unique new reusable treatment, activated with a substance found in stinging nettles and ants -- thanks to new research by the University of Warwick.
Led by Professor Peter J. Sadler from Warwick's Department of Chemistry, researchers have developed a new line of attack against cancer: an organic-osmium compound, which is triggered using a non-toxic dose of sodium formate, a natural product found in many organisms, including nettles and ants.
Named JPC11, it targets a metabolic process which cancer cells rely on to survive and multiply. It does this by converting a key substance used by cancer cells to provide the energy they need for rapid division (pyruvate) into an unnatural lactate -- leading to the cells' destruction.
Uniquely, this chemo-catalyst treatment can be recycled and reused within a cancer cell to attack it repeatedly.
This unprecedented functional ability to recycle and reuse the compound within cancer cells could lead to future anticancer drugs being administered in smaller, more effective, and potentially less toxic doses -- decreasing the side-effects of chemotherapy.
The researchers have been focusing on the potential to use this compound on ovarian and prostate cancers.
Ovarian cancers are becoming increasingly resistant to existing chemotherapy drugs (such as the platinum drug, cisplatin). Since this new research functions in a totally new and unique way, it may overcome this acquired resistance and widen the spectrum of anticancer activity.
Importantly, the development opens up a possibility for a more selective cancer treatment as JPC11 was observed to specifically target the biochemistry of cancer cells, leaving healthy cells largely untouched -- another improvement compared to existing platinum-based drugs, which can also attack non-cancerous cells.
Dr James Coverdale, a Research Fellow from Warwick's Department of Chemistry, commented:
"This is a significant step in the fight against cancer. Manipulating and applying well-established chemistry in a biological context provides a highly selective strategy for killing cancer cells.
"We have discovered that chemo-catalyst JPC11 has a unique mechanism of action -- and we hope that this will lead to more effective, selective and safer treatments in the future."
Professor Peter Sadler, a medicinal chemist at the University of Warwick commented:
"Platinum compounds are the most widely used drugs for cancer chemotherapy, but we urgently need to respond to the challenges of circumventing resistance and side-effects. Our lab is focussed on the discovery of truly novel anticancer drugs which can kill cells in totally new ways. Chemo-catalysts, especially those with immunogenic properties, might provide a breakthrough.
"It will take time to progress from the lab to the clinic, but we are fortunate to have a talented enthusiastic, international team working with colleagues in Warwick Cancer Research Centre across the borderlines of chemistry, cell and systems biology and cancer medicine who are determined to succeed."
Professor Martin Wills, catalyst specialist at the University of Warwick, commented:
"Although asymmetric catalytic hydrogenation processes are well developed in the materials industry, this research provides the first ever example of it being achieved inside cells using a synthetic catalyst."
Handedness (molecular asymmetry) is critical to the function of bio-molecules in the body. Proteins, enzymes and our DNA, for example -- are handed. Only the correct hand works, in the same way that a right hand does not fit a left-hand glove.
In this case, the osmium compound JPC11, with sodium formate, can selectively produce a molecule of a specific 'handedness' -- thus manipulating how cancer cells grow.
Dr Coverdale explained:
"The 'handedness' of molecules is critical in the body. Our hands are near-identical, but are mirror images of each other. The same can be true of molecules, and in some cases, having the wrong handed molecule can have profound biological consequences.
"We believe that manipulation of the 'handedness' of molecules in cells could provide a new strategy for fighting diseases."
Story Source:
Materials provided by University of Warwick. Note: Content may be edited for style and length.
Journal Reference:
James P. C. Coverdale, Isolda Romero-Canelón, Carlos Sanchez-Cano, Guy J. Clarkson, Abraha Habtemariam, Martin Wills, Peter J. Sadler. Asymmetric transfer hydrogenation by synthetic catalysts in cancer cells. Nature Chemistry, 2018; DOI: 10.1038/NCHEM.2918
Cite This Page:
University of Warwick. "Cancer targeted with reusable 'stinging nettle' treatment." ScienceDaily. ScienceDaily, 9 January 2018. <www.sciencedaily.com/releases/2018/01/180109112429.htm>.
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With these special bacteria, a broccoli a day can keep the cancer doctor away
Engineered probiotics can target and kill colorectal cancer cells in the presence of a substance found in some vegetables
Date: January 10, 2018 Source: National University of Singapore, Yong Loo Lin School of Medicine Summary: Researchers have engineered bacteria that specifically targets colorectal cancer cells and converts a substance in some vegetables into an anticancer agent. The system reduced the number of tumors by 75 percent and shrank the remaining tumors by threefold in a mouse model of colorectal cancer. Published in Nature Biomedical Engineering, the study suggests that the probiotics taken together with a diet rich in cruciferous vegetables could help prevent colorectal cancer and its recurrence.
Mouse fed with the engineered microbe and a cruciferous vegetable-rich diet.
Credit: Dr. Chun-Loong Ho
Colorectal cancer is one of the most common cancers in the world, especially the developed world. Although the 5-year survival rates for earlier stages of this cancer are relatively good, at later stages survival goes down and the risk of cancer recurrence goes up considerably.
To help address this problem, a team of researchers in the NUS Medicine lab of Associate Professor Matthew Chang have found a way to turn a humble cocktail of bacteria and vegetables into a targeted system that seeks out and kills colorectal cancer cells. The study, which was led by Dr Chun-Loong Ho, will be published online today and in the current issue of Nature Biomedical Engineering.
At the heart of this cancer-targeting system is an engineered form of E. coli Nissle, a harmless type of bacteria found in the gut. Using genetic techniques, the team engineered the bacteria into a probiotic that attached to the surface of colorectal cancer cells and secreted an enzyme to convert a substance found in cruciferous vegetables (like broccoli) into a potent anticancer agent. The idea was for the cancer cells in the vicinity to take up this anticancer agent and be killed. Normal cells cannot do this conversion, nor are they affected by the toxin, thus the system should be targeted only to colorectal cancer cells.
True enough, the mixture of engineered probiotics with a broccoli extract or water containing the dietary substance killed more than 95% of colorectal cancer cells in a dish. Moreover, the mixture had no effect on cells from other types of cancer such as breast and stomach cancer. Strikingly, the probiotics-veggie combination reduced tumour numbers by 75% in mice with colorectal cancer. Also, the tumours that were detected in these mice were 3 times smaller than those in control mice which were not fed with the mixture.
Dr Ho and Associate Professor Chang, along with colorectal cancer specialist Dr Yong Wei Peng at the National University Hospital, envision that these probiotics could be used in two ways: 1) as prevention, and 2) to clean up the cancer cells remaining after surgical removal of tumours. One day, colorectal cancer patients may be able to take the probiotics as a dietary supplement along with their broccoli to prevent colorectal cancer or to reduce recurrence after cancer surgery.
As Associate Professor Chang puts it, "One exciting aspect of our strategy is that it just capitalizes on our lifestyle, potentially transforming our normal diet into a sustainable, low-cost therapeutic regimen. We hope that our strategy can be a useful complement to current cancer therapies."
Or, even more simply, in Dr Ho's words, "Mothers are right after all, eating vegetables is important."
Story Source:
Materials provided by National University of Singapore, Yong Loo Lin School of Medicine. Note: Content may be edited for style and length.
Journal Reference:
Chun Loong Ho, Hui Qing Tan, Koon Jiew Chua, Aram Kang, Kiat Hon Lim, Khoon Lin Ling, Wen Shan Yew, Yung Seng Lee, Jean Paul Thiery, Matthew Wook Chang. Engineered commensal microbes for diet-mediated colorectal-cancer chemoprevention. Nature Biomedical Engineering, 2018; 2 (1): 27 DOI: 10.1038/s41551-017-0181-y
Cite This Page:
National University of Singapore, Yong Loo Lin School of Medicine. "With these special bacteria, a broccoli a day can keep the cancer doctor away: Engineered probiotics can target and kill colorectal cancer cells in the presence of a substance found in some vegetables." ScienceDaily. ScienceDaily, 10 January 2018. <www.sciencedaily.com/releases/2018/01/180110131501.htm>.
Credit: Dr. Chun-Loong Ho
Colorectal cancer is one of the most common cancers in the world, especially the developed world. Although the 5-year survival rates for earlier stages of this cancer are relatively good, at later stages survival goes down and the risk of cancer recurrence goes up considerably.
To help address this problem, a team of researchers in the NUS Medicine lab of Associate Professor Matthew Chang have found a way to turn a humble cocktail of bacteria and vegetables into a targeted system that seeks out and kills colorectal cancer cells. The study, which was led by Dr Chun-Loong Ho, will be published online today and in the current issue of Nature Biomedical Engineering.
At the heart of this cancer-targeting system is an engineered form of E. coli Nissle, a harmless type of bacteria found in the gut. Using genetic techniques, the team engineered the bacteria into a probiotic that attached to the surface of colorectal cancer cells and secreted an enzyme to convert a substance found in cruciferous vegetables (like broccoli) into a potent anticancer agent. The idea was for the cancer cells in the vicinity to take up this anticancer agent and be killed. Normal cells cannot do this conversion, nor are they affected by the toxin, thus the system should be targeted only to colorectal cancer cells.
True enough, the mixture of engineered probiotics with a broccoli extract or water containing the dietary substance killed more than 95% of colorectal cancer cells in a dish. Moreover, the mixture had no effect on cells from other types of cancer such as breast and stomach cancer. Strikingly, the probiotics-veggie combination reduced tumour numbers by 75% in mice with colorectal cancer. Also, the tumours that were detected in these mice were 3 times smaller than those in control mice which were not fed with the mixture.
Dr Ho and Associate Professor Chang, along with colorectal cancer specialist Dr Yong Wei Peng at the National University Hospital, envision that these probiotics could be used in two ways: 1) as prevention, and 2) to clean up the cancer cells remaining after surgical removal of tumours. One day, colorectal cancer patients may be able to take the probiotics as a dietary supplement along with their broccoli to prevent colorectal cancer or to reduce recurrence after cancer surgery.
As Associate Professor Chang puts it, "One exciting aspect of our strategy is that it just capitalizes on our lifestyle, potentially transforming our normal diet into a sustainable, low-cost therapeutic regimen. We hope that our strategy can be a useful complement to current cancer therapies."
Or, even more simply, in Dr Ho's words, "Mothers are right after all, eating vegetables is important."
Story Source:
Materials provided by National University of Singapore, Yong Loo Lin School of Medicine. Note: Content may be edited for style and length.
Journal Reference:
Chun Loong Ho, Hui Qing Tan, Koon Jiew Chua, Aram Kang, Kiat Hon Lim, Khoon Lin Ling, Wen Shan Yew, Yung Seng Lee, Jean Paul Thiery, Matthew Wook Chang. Engineered commensal microbes for diet-mediated colorectal-cancer chemoprevention. Nature Biomedical Engineering, 2018; 2 (1): 27 DOI: 10.1038/s41551-017-0181-y
Cite This Page:
National University of Singapore, Yong Loo Lin School of Medicine. "With these special bacteria, a broccoli a day can keep the cancer doctor away: Engineered probiotics can target and kill colorectal cancer cells in the presence of a substance found in some vegetables." ScienceDaily. ScienceDaily, 10 January 2018. <www.sciencedaily.com/releases/2018/01/180110131501.htm>.
Estrogen-mimicking compounds in foods may reduce effectiveness of breast cancer treatment
Date: January 11, 2018 Source: The Scripps Research Institute Summary: A new study suggests breast cancer patients taking palbociclib/letrozole combination therapy should avoid foods rich in xenoestrogens.
New TSRI study suggests breast cancer patients taking palbociclib/letrozole combination therapy should avoid foods rich in xenoestrogens
Scientists from The Scripps Research Institute (TSRI) have discovered that two estrogen-mimicking compounds found in many foods appear to potently reverse the effects of palbociclib/letrozole, a popular drug combination for treating breast cancer.
The study, published today in the journal Cell Chemical Biology, suggests that exposure to chemical compounds called xenoestrogens may significantly reduce the effectiveness of anti-estrogen treatments for cancer.
“Breast cancer patients taking palbociclib/letrozole should consider limiting their exposure to foods that contain xenoestrogens,” says Gary Siuzdak, PhD, the study’s senior author and senior director of TSRI’s Scripps Center for Metabolomics.
The palbociclib/letrozole combination therapy was approved by the U.S. Food and Drug Administration in 2015 after a clinical trial showed it doubled the progression-free survival time in postmenopausal women with estrogen receptor (ER) positive, metastatic breast cancer. Letrozole blocks the production of estrogen, thus reducing the growth-promoting stimulation of ERs on breast cancer cells. Palbociclib blocks a different signaling pathway to impede cell division. The combination is now one of the standard therapies for ER-positive breast cancers.
Siuzdak and colleagues, including first and lead author Benedikt Warth, PhD, then a visiting Erwin-Schrödinger Fellow in the Siuzdak Lab, used advanced metabolomics technology to analyze the effects of palbociclib/letrozole on breast cancer cells. Metabolomics studies detail cells’ metabolomes—populations of metabolites, the small-molecule end products of cellular processes.
“By profiling cell metabolomes with and without drug treatment we can get very useful information, for example about the biological pathways perturbed by the drug,” says Siuzdak, a professor of chemistry, molecular and computational biology.
Their analysis revealed that neither palbociclib alone nor letrozole alone had a strong effect on metabolites in an ER-positive breast cancer cell line. However, the combination had a strikingly large impact. “The combination had a much more pronounced effect on cell-growth-related metabolites, which is consistent with the clinical trial results,” Warth says.
Cancer researchers are increasingly concerned that xenoestrogens in food and water may enhance the growth of estrogen-fueled cancers, and may also hamper the effectiveness of anti-estrogen drugs such as letrozole. TSRI scientists therefore examined breast cancer cells treated with palbociclib/letrozole to see how their metabolite populations changed when they were also exposed to two common dietary xenoestrogens: zearalenone and genistein.
Zearalenone is produced by fungi that colonize maize, barley, wheat and other grains. It has been linked to birth defects and abnormal sexual development in pigs and other livestock, and is suspected of having caused an outbreak of early breast development among girls in Puerto Rico in the 1970s. Genistein is produced in certain plants including soybeans and is often highly concentrated in phytoestrogen-rich food supplements.
Even using very low doses, similar to typical dietary exposures, the researchers found that both model xenoestrogens largely reversed the metabolomic impact of the cancer drug combination. “This included many key metabolites,” says Siuzdak.
Under the influence of either xenoestrogen, the breast cancer cells also resumed proliferating at a rate comparable to that seen in the absence of drug treatment.
“It’s intriguing that even a low, background-level exposure to these xenoestrogens was enough to impact the effect of the therapy to this degree,” says Warth, who is now an assistant professor at the University of Vienna’s Department of Food Chemistry & Toxicology.
The results indicate that these dietary xenoestrogens do have the potential to affect cancer therapy outcomes—and genistein and zearalenone are just two of the many xenoestrogens commonly found in the human diet. “There’s a high likelihood that other xenoestrogens would counteract the therapy in a similar way,” Siuzdak says.
The impact of xenoestrogens on health and on hormonally-targeted therapies is nevertheless an understudied, underfunded area of research, the researchers emphasized.
“We generally know very little about the interactions of bioactive compounds we are exposed to through our food or the environment with drug treatments,” Warth says. “So, in this field there are probably a lot of clinically relevant discoveries yet to be made.”
“What I find intriguing is that metabolomics can be used to identify active metabolites that are therapeutically beneficial or, as in this case, exogenous fungal and plant metabolites that are detrimental,” Siuzdak says. “Clearly, metabolites can have a significant impact in modulating therapeutics.”
Other co-authors of the study, “Metabolomics reveals that dietary xenoestrogens alter cellular metabolism induced by palbociclib/letrozole combination cancer therapy,” were Philipp Raffeiner, Ana Granados, Tao Huan, Mingliang Fang, Erica M. Forsberg, and H. Paul Benton, all of The Scripps Research Institute at the time of the study; as well as Caroline H. Johnson at Yale University and Laura Goetz of the Scripps Clinic Medical Group.
Funding for the research came from the Austrian Science Fund (Erwin-Schrödinger fellowship awarded to Benedikt Warth), the George E. Hewitt Foundation for Medical Research and the National Institutes of Health (grants R01 GMH4368 and PO1 A1043376-02S1).
Story Source:
Materials provided by The Scripps Research Institute. Note: Content may be edited for style and length.
Journal Reference:
Benedikt Warth, Philipp Raffeiner, Ana Granados, Tao Huan, Mingliang Fang, Erica M. Forsberg, H. Paul Benton, Laura Goetz, Caroline H. Johnson, Gary Siuzdak. Metabolomics Reveals that Dietary Xenoestrogens Alter Cellular Metabolism Induced by Palbociclib/Letrozole Combination Cancer Therapy. Cell Chemical Biology, 2018; DOI: 10.1016/j.chembiol.2017.12.010
Cite This Page:
The Scripps Research Institute. "Estrogen-mimicking compounds in foods may reduce effectiveness of breast cancer treatment." ScienceDaily. ScienceDaily, 11 January 2018. <www.sciencedaily.com/releases/2018/01/180111155106.htm>.
New TSRI study suggests breast cancer patients taking palbociclib/letrozole combination therapy should avoid foods rich in xenoestrogens
Scientists from The Scripps Research Institute (TSRI) have discovered that two estrogen-mimicking compounds found in many foods appear to potently reverse the effects of palbociclib/letrozole, a popular drug combination for treating breast cancer.
The study, published today in the journal Cell Chemical Biology, suggests that exposure to chemical compounds called xenoestrogens may significantly reduce the effectiveness of anti-estrogen treatments for cancer.
“Breast cancer patients taking palbociclib/letrozole should consider limiting their exposure to foods that contain xenoestrogens,” says Gary Siuzdak, PhD, the study’s senior author and senior director of TSRI’s Scripps Center for Metabolomics.
The palbociclib/letrozole combination therapy was approved by the U.S. Food and Drug Administration in 2015 after a clinical trial showed it doubled the progression-free survival time in postmenopausal women with estrogen receptor (ER) positive, metastatic breast cancer. Letrozole blocks the production of estrogen, thus reducing the growth-promoting stimulation of ERs on breast cancer cells. Palbociclib blocks a different signaling pathway to impede cell division. The combination is now one of the standard therapies for ER-positive breast cancers.
Siuzdak and colleagues, including first and lead author Benedikt Warth, PhD, then a visiting Erwin-Schrödinger Fellow in the Siuzdak Lab, used advanced metabolomics technology to analyze the effects of palbociclib/letrozole on breast cancer cells. Metabolomics studies detail cells’ metabolomes—populations of metabolites, the small-molecule end products of cellular processes.
“By profiling cell metabolomes with and without drug treatment we can get very useful information, for example about the biological pathways perturbed by the drug,” says Siuzdak, a professor of chemistry, molecular and computational biology.
Their analysis revealed that neither palbociclib alone nor letrozole alone had a strong effect on metabolites in an ER-positive breast cancer cell line. However, the combination had a strikingly large impact. “The combination had a much more pronounced effect on cell-growth-related metabolites, which is consistent with the clinical trial results,” Warth says.
Cancer researchers are increasingly concerned that xenoestrogens in food and water may enhance the growth of estrogen-fueled cancers, and may also hamper the effectiveness of anti-estrogen drugs such as letrozole. TSRI scientists therefore examined breast cancer cells treated with palbociclib/letrozole to see how their metabolite populations changed when they were also exposed to two common dietary xenoestrogens: zearalenone and genistein.
Zearalenone is produced by fungi that colonize maize, barley, wheat and other grains. It has been linked to birth defects and abnormal sexual development in pigs and other livestock, and is suspected of having caused an outbreak of early breast development among girls in Puerto Rico in the 1970s. Genistein is produced in certain plants including soybeans and is often highly concentrated in phytoestrogen-rich food supplements.
Even using very low doses, similar to typical dietary exposures, the researchers found that both model xenoestrogens largely reversed the metabolomic impact of the cancer drug combination. “This included many key metabolites,” says Siuzdak.
Under the influence of either xenoestrogen, the breast cancer cells also resumed proliferating at a rate comparable to that seen in the absence of drug treatment.
“It’s intriguing that even a low, background-level exposure to these xenoestrogens was enough to impact the effect of the therapy to this degree,” says Warth, who is now an assistant professor at the University of Vienna’s Department of Food Chemistry & Toxicology.
The results indicate that these dietary xenoestrogens do have the potential to affect cancer therapy outcomes—and genistein and zearalenone are just two of the many xenoestrogens commonly found in the human diet. “There’s a high likelihood that other xenoestrogens would counteract the therapy in a similar way,” Siuzdak says.
The impact of xenoestrogens on health and on hormonally-targeted therapies is nevertheless an understudied, underfunded area of research, the researchers emphasized.
“We generally know very little about the interactions of bioactive compounds we are exposed to through our food or the environment with drug treatments,” Warth says. “So, in this field there are probably a lot of clinically relevant discoveries yet to be made.”
“What I find intriguing is that metabolomics can be used to identify active metabolites that are therapeutically beneficial or, as in this case, exogenous fungal and plant metabolites that are detrimental,” Siuzdak says. “Clearly, metabolites can have a significant impact in modulating therapeutics.”
Other co-authors of the study, “Metabolomics reveals that dietary xenoestrogens alter cellular metabolism induced by palbociclib/letrozole combination cancer therapy,” were Philipp Raffeiner, Ana Granados, Tao Huan, Mingliang Fang, Erica M. Forsberg, and H. Paul Benton, all of The Scripps Research Institute at the time of the study; as well as Caroline H. Johnson at Yale University and Laura Goetz of the Scripps Clinic Medical Group.
Funding for the research came from the Austrian Science Fund (Erwin-Schrödinger fellowship awarded to Benedikt Warth), the George E. Hewitt Foundation for Medical Research and the National Institutes of Health (grants R01 GMH4368 and PO1 A1043376-02S1).
Story Source:
Materials provided by The Scripps Research Institute. Note: Content may be edited for style and length.
Journal Reference:
Benedikt Warth, Philipp Raffeiner, Ana Granados, Tao Huan, Mingliang Fang, Erica M. Forsberg, H. Paul Benton, Laura Goetz, Caroline H. Johnson, Gary Siuzdak. Metabolomics Reveals that Dietary Xenoestrogens Alter Cellular Metabolism Induced by Palbociclib/Letrozole Combination Cancer Therapy. Cell Chemical Biology, 2018; DOI: 10.1016/j.chembiol.2017.12.010
Cite This Page:
The Scripps Research Institute. "Estrogen-mimicking compounds in foods may reduce effectiveness of breast cancer treatment." ScienceDaily. ScienceDaily, 11 January 2018. <www.sciencedaily.com/releases/2018/01/180111155106.htm>.
Nutrition Research - site sciencedaily.com
Eating More Foods With Choline During Pregnancy Could Boost Baby’s Brain
Jan. 4, 2018 — When expectant mothers consume sufficient amounts of the nutrient choline during pregnancy, their offspring gain enduring cognitive benefits, a new study ... read more
The Sixth Taste? Calcium
Jan. 3, 2018 — Calcium is something of a double-edged sword. Too much of the essential element is as dangerous as too little, either case adversely affecting health in animals from humans to mice to fruit ... read more
Tuberculosis Drugs Work Better With Vitamin C
Jan. 4, 2018 — Studies in mice and in tissue cultures suggest that giving vitamin C with tuberculosis drugs could reduce the unusually long time it takes these drugs to eradicate this ... read more
How Do We Taste Sugar, Bacon and Coffee? Science Finds a Surprising Answer
Jan. 9, 2018 — Until now, many scientists believed that a single protein -- TRPM5 -- acted as a gatekeeper for tasting sweet, bitter and savory foods. Remove TRPM5 from a person's taste cells, and they would ... read more
Sleeping for Longer Leads to a Healthier Diet
Jan. 9, 2018 — Sleeping for longer each night is a simple lifestyle intervention that could help reduce intake of sugary foods and lead to a generally healthier diet, according to a new ... read more
Benefits of a Healthy Diet Greater in People at High Genetic Risk for Obesity
Jan. 10, 2018 — The benefits of sticking to a healthy diet to prevent long term weight gain are greater in people at high genetic risk for obesity than in those with low genetic risk, finds a new ... read more
Mediterranean Diet May Help Protect Older Adults from Becoming Frail
Jan. 11, 2018 — An analysis of published studies indicates that following the Mediterranean diet may reduce the risk of frailty in older individuals. The findings suggest that a diet emphasizing primarily ... read more
Fast Food Makes the Immune System More Aggressive in the Long Term
Jan. 11, 2018 — The immune system reacts similarly to a high fat and high calorie diet as to a bacterial infection. Unhealthy food seems to make the body's defenses more aggressive in the long term. Even long ... read more
Jan. 4, 2018 — When expectant mothers consume sufficient amounts of the nutrient choline during pregnancy, their offspring gain enduring cognitive benefits, a new study ... read more
The Sixth Taste? Calcium
Jan. 3, 2018 — Calcium is something of a double-edged sword. Too much of the essential element is as dangerous as too little, either case adversely affecting health in animals from humans to mice to fruit ... read more
Tuberculosis Drugs Work Better With Vitamin C
Jan. 4, 2018 — Studies in mice and in tissue cultures suggest that giving vitamin C with tuberculosis drugs could reduce the unusually long time it takes these drugs to eradicate this ... read more
How Do We Taste Sugar, Bacon and Coffee? Science Finds a Surprising Answer
Jan. 9, 2018 — Until now, many scientists believed that a single protein -- TRPM5 -- acted as a gatekeeper for tasting sweet, bitter and savory foods. Remove TRPM5 from a person's taste cells, and they would ... read more
Sleeping for Longer Leads to a Healthier Diet
Jan. 9, 2018 — Sleeping for longer each night is a simple lifestyle intervention that could help reduce intake of sugary foods and lead to a generally healthier diet, according to a new ... read more
Benefits of a Healthy Diet Greater in People at High Genetic Risk for Obesity
Jan. 10, 2018 — The benefits of sticking to a healthy diet to prevent long term weight gain are greater in people at high genetic risk for obesity than in those with low genetic risk, finds a new ... read more
Mediterranean Diet May Help Protect Older Adults from Becoming Frail
Jan. 11, 2018 — An analysis of published studies indicates that following the Mediterranean diet may reduce the risk of frailty in older individuals. The findings suggest that a diet emphasizing primarily ... read more
Fast Food Makes the Immune System More Aggressive in the Long Term
Jan. 11, 2018 — The immune system reacts similarly to a high fat and high calorie diet as to a bacterial infection. Unhealthy food seems to make the body's defenses more aggressive in the long term. Even long ... read more
How alcohol damages DNA and increases cancer risk
Date: January 3, 2018 Source: Cancer Research UK Summary: Scientists have shown how alcohol damages DNA in stem cells, helping to explain why drinking increases your risk of cancer, according to new research.
Alcohol bottle and glass (stock image).
Credit: © Ruslan Mitin / Fotolia
Scientists have shown how alcohol damages DNA in stem cells, helping to explain why drinking increases your risk of cancer, according to research part-funded by Cancer Research UK and published in Nature today (Wednesday).
Much previous research looking at the precise ways in which alcohol causes cancer has been done in cell cultures. But in this study, researchers have used mice to show how alcohol exposure leads to permanent genetic damage.
Scientists at the MRC Laboratory of Molecular Biology, Cambridge, gave diluted alcohol, chemically known as ethanol, to mice. They then used chromosome analysis and DNA sequencing to examine the genetic damage caused by acetaldehyde, a harmful chemical produced when the body processes alcohol.
They found that acetaldehyde can break and damage DNA within blood stem cells leading to rearranged chromosomes and permanently altering the DNA sequences within these cells.
It is important to understand how the DNA blueprint within stem cells is damaged because when healthy stem cells become faulty, they can give rise to cancer.
These new findings therefore help us to understand how drinking alcohol increases the risk of developing 7 types of cancer including common types like breast and bowel.
Professor Ketan Patel, lead author of the study and scientist, part funded by Cancer Research UK, at the MRC Laboratory of Molecular Biology, said: "Some cancers develop due to DNA damage in stem cells. While some damage occurs by chance, our findings suggest that drinking alcohol can increase the risk of this damage."
The study also examined how the body tries to protect itself against damage caused by alcohol. The first line of defence is a family of enzymes called aldehyde dehydrogenases (ALDH). These enzymes break down harmful acetaldehyde into acetate, which our cells can use as a source of energy.
Worldwide, millions of people, particularly those from South East Asia, either lack these enzymes or carry faulty versions of them. So, when they drink, acetaldehyde builds up which causes a flushed complexion, and also leads to them feeling unwell.
In the study, when mice lacking the critical ALDH enzyme -- ALDH2 -- were given alcohol, it resulted in four times as much DNA damage in their cells compared to mice with the fully functioning ALDH2 enzyme.
The second line of defence used by cells is a variety of DNA repair systems which, most of the time, allow them to fix and reverse different types of DNA damage. But they don't always work and some people carry mutations which mean their cells aren't able to carry out these repairs effectively.
Professor Patel added: "Our study highlights that not being able to process alcohol effectively can lead to an even higher risk of alcohol-related DNA damage and therefore certain cancers. But it's important to remember that alcohol clearance and DNA repair systems are not perfect and alcohol can still cause cancer in different ways, even in people whose defence mechanisms are intact."
This research was funded by Cancer Research UK, Wellcome and the Medical Research Council (MRC).
Professor Linda Bauld, Cancer Research UK's expert on cancer prevention, said: "This thought-provoking research highlights the damage alcohol can do to our cells, costing some people more than just a hangover.
"We know that alcohol contributes to over 12,000 cancer cases in the UK each year, so it's a good idea to think about cutting down on the amount you drink."
Story Source:
Materials provided by Cancer Research UK. Note: Content may be edited for style and length.
Journal Reference:
Juan I. Garaycoechea, Gerry P. Crossan, Frédéric Langevin, Lee Mulderrig, Sandra Louzada, Fentang Yang, Guillaume Guilbaud, Naomi Park, Sophie Roerink, Serena Nik-Zainal, Michael R. Stratton, Ketan J. Patel. Alcohol and endogenous aldehydes damage chromosomes and mutate stem cells. Nature, 2018; DOI: 10.1038/nature25154
Cite This Page:
Cancer Research UK. "How alcohol damages DNA and increases cancer risk." ScienceDaily. ScienceDaily, 3 January 2018. <www.sciencedaily.com/releases/2018/01/180103132629.htm>.
Alcohol bottle and glass (stock image).
Credit: © Ruslan Mitin / Fotolia
Scientists have shown how alcohol damages DNA in stem cells, helping to explain why drinking increases your risk of cancer, according to research part-funded by Cancer Research UK and published in Nature today (Wednesday).
Much previous research looking at the precise ways in which alcohol causes cancer has been done in cell cultures. But in this study, researchers have used mice to show how alcohol exposure leads to permanent genetic damage.
Scientists at the MRC Laboratory of Molecular Biology, Cambridge, gave diluted alcohol, chemically known as ethanol, to mice. They then used chromosome analysis and DNA sequencing to examine the genetic damage caused by acetaldehyde, a harmful chemical produced when the body processes alcohol.
They found that acetaldehyde can break and damage DNA within blood stem cells leading to rearranged chromosomes and permanently altering the DNA sequences within these cells.
It is important to understand how the DNA blueprint within stem cells is damaged because when healthy stem cells become faulty, they can give rise to cancer.
These new findings therefore help us to understand how drinking alcohol increases the risk of developing 7 types of cancer including common types like breast and bowel.
Professor Ketan Patel, lead author of the study and scientist, part funded by Cancer Research UK, at the MRC Laboratory of Molecular Biology, said: "Some cancers develop due to DNA damage in stem cells. While some damage occurs by chance, our findings suggest that drinking alcohol can increase the risk of this damage."
The study also examined how the body tries to protect itself against damage caused by alcohol. The first line of defence is a family of enzymes called aldehyde dehydrogenases (ALDH). These enzymes break down harmful acetaldehyde into acetate, which our cells can use as a source of energy.
Worldwide, millions of people, particularly those from South East Asia, either lack these enzymes or carry faulty versions of them. So, when they drink, acetaldehyde builds up which causes a flushed complexion, and also leads to them feeling unwell.
In the study, when mice lacking the critical ALDH enzyme -- ALDH2 -- were given alcohol, it resulted in four times as much DNA damage in their cells compared to mice with the fully functioning ALDH2 enzyme.
The second line of defence used by cells is a variety of DNA repair systems which, most of the time, allow them to fix and reverse different types of DNA damage. But they don't always work and some people carry mutations which mean their cells aren't able to carry out these repairs effectively.
Professor Patel added: "Our study highlights that not being able to process alcohol effectively can lead to an even higher risk of alcohol-related DNA damage and therefore certain cancers. But it's important to remember that alcohol clearance and DNA repair systems are not perfect and alcohol can still cause cancer in different ways, even in people whose defence mechanisms are intact."
This research was funded by Cancer Research UK, Wellcome and the Medical Research Council (MRC).
Professor Linda Bauld, Cancer Research UK's expert on cancer prevention, said: "This thought-provoking research highlights the damage alcohol can do to our cells, costing some people more than just a hangover.
"We know that alcohol contributes to over 12,000 cancer cases in the UK each year, so it's a good idea to think about cutting down on the amount you drink."
Story Source:
Materials provided by Cancer Research UK. Note: Content may be edited for style and length.
Journal Reference:
Juan I. Garaycoechea, Gerry P. Crossan, Frédéric Langevin, Lee Mulderrig, Sandra Louzada, Fentang Yang, Guillaume Guilbaud, Naomi Park, Sophie Roerink, Serena Nik-Zainal, Michael R. Stratton, Ketan J. Patel. Alcohol and endogenous aldehydes damage chromosomes and mutate stem cells. Nature, 2018; DOI: 10.1038/nature25154
Cite This Page:
Cancer Research UK. "How alcohol damages DNA and increases cancer risk." ScienceDaily. ScienceDaily, 3 January 2018. <www.sciencedaily.com/releases/2018/01/180103132629.htm>.
Berry gives boost to cervical cancer therapy
In vitro study combines radiation therapy, blueberry extract to improve treatment
Date: December 29, 2017 Source: University of Missouri-Columbia Summary: According to the Centers for Disease Control and Prevention, approximately 12,000 women in the United States are diagnosed with cervical cancer each year. One of the most common treatments for cervical cancer is radiation. While radiation therapy destroys cancer cells, it also destroys nearby healthy cells. Researchers studied in vitro human cancer cells to show that combining blueberry extract with radiation can increase the treatment's effectiveness.
This is Yujiang Fang, M.D., Ph.D., a visiting professor at the MU School of Medicine.
Credit: University of Missouri School of Medicine
According to the Centers for Disease Control and Prevention, approximately 12,000 women in the United States are diagnosed with cervical cancer each year. One of the most common treatments for cervical cancer is radiation. While radiation therapy destroys cancer cells, it also destroys nearby healthy cells. University of Missouri School of Medicine researchers studied in vitro human cancer cells to show that combining blueberry extract with radiation can increase the treatment's effectiveness.
"Radiation therapy uses high-energy X-rays and other particles such as gamma rays to destroy cancer cells," said Yujiang Fang, M.D., Ph.D., a visiting professor at the MU School of Medicine and lead author of the study. "For some cancers, such as late-stage cervical cancer, radiation is a good treatment option. However, collateral damage to healthy cells always occurs. Based on previous research, we studied blueberry extract to verify it could be used as a radiosensitizer."
Radiosensitizers are non-toxic chemicals that make cancer cells more responsive to radiation therapy. In a previous study, Fang and his research team showed that resveratrol, a compound in red grapes, could be used as a radiosensitizer for treating prostate cancer. Blueberries also contain resveratrol.
"In addition to resveratrol, blueberries also contain flavonoids," said Fang, who also has appointments as an academic pathologist and assistant professor of microbiology and immunology at Des Moines University in Iowa. "Flavonoids are chemicals that may have antioxidant, anti-inflammatory and antibacterial properties."
The researchers used human cervical cancer cell lines to mimic clinical treatment. The cell lines were divided into four groups that included a control group, a group that received only radiation, a group that received only blueberry extract, and a group that received both radiation and the extract.
"Our team used three different measures to confirm results of the study," Fang said. "Radiation decreased cancer cells by approximately 20 percent. Interestingly, the cell group that received only blueberry extract had a 25 percent decrease in cancer. However, the biggest decline in cancer cells occurred in the radiation and extract group, with a decrease of about 70 percent."
Fang explained that the mechanism that makes blueberry extract a radiosensitizer also reduces the abnormal explosion of cell growth ? which is what cancer is.
"Cancer cells avoid death by remodeling themselves," Fang said. "Along with reducing cell proliferation, the extract also 'tricks' cancer cells into dying. So it inhibits the birth and promotes the death of cancer cells."
Fang said an animal study is the next step to confirm that his team can achieve the same results.
"Blueberries are very common and found all over the world," Fang said. "They are readily accessible and inexpensive. As a natural treatment option for boosting the effectiveness of existing therapies, I feel they would be enthusiastically accepted."
Story Source:
Materials provided by University of Missouri-Columbia. Note: Content may be edited for style and length.
Journal Reference:
Kristoffer T. Davidson, Ziwen Zhu, Qian Bai, Huaping Xiao, Mark R. Wakefield, Yujiang Fang. Blueberry as a Potential Radiosensitizer for Treating Cervical Cancer. Pathology & Oncology Research, 2017; DOI: 10.1007/s12253-017-0319-y
Cite This Page:
University of Missouri-Columbia. "Berry gives boost to cervical cancer therapy: In vitro study combines radiation therapy, blueberry extract to improve treatment." ScienceDaily. ScienceDaily, 29 December 2017. <www.sciencedaily.com/releases/2017/12/171229135254.htm>.
This is Yujiang Fang, M.D., Ph.D., a visiting professor at the MU School of Medicine.
Credit: University of Missouri School of Medicine
According to the Centers for Disease Control and Prevention, approximately 12,000 women in the United States are diagnosed with cervical cancer each year. One of the most common treatments for cervical cancer is radiation. While radiation therapy destroys cancer cells, it also destroys nearby healthy cells. University of Missouri School of Medicine researchers studied in vitro human cancer cells to show that combining blueberry extract with radiation can increase the treatment's effectiveness.
"Radiation therapy uses high-energy X-rays and other particles such as gamma rays to destroy cancer cells," said Yujiang Fang, M.D., Ph.D., a visiting professor at the MU School of Medicine and lead author of the study. "For some cancers, such as late-stage cervical cancer, radiation is a good treatment option. However, collateral damage to healthy cells always occurs. Based on previous research, we studied blueberry extract to verify it could be used as a radiosensitizer."
Radiosensitizers are non-toxic chemicals that make cancer cells more responsive to radiation therapy. In a previous study, Fang and his research team showed that resveratrol, a compound in red grapes, could be used as a radiosensitizer for treating prostate cancer. Blueberries also contain resveratrol.
"In addition to resveratrol, blueberries also contain flavonoids," said Fang, who also has appointments as an academic pathologist and assistant professor of microbiology and immunology at Des Moines University in Iowa. "Flavonoids are chemicals that may have antioxidant, anti-inflammatory and antibacterial properties."
The researchers used human cervical cancer cell lines to mimic clinical treatment. The cell lines were divided into four groups that included a control group, a group that received only radiation, a group that received only blueberry extract, and a group that received both radiation and the extract.
"Our team used three different measures to confirm results of the study," Fang said. "Radiation decreased cancer cells by approximately 20 percent. Interestingly, the cell group that received only blueberry extract had a 25 percent decrease in cancer. However, the biggest decline in cancer cells occurred in the radiation and extract group, with a decrease of about 70 percent."
Fang explained that the mechanism that makes blueberry extract a radiosensitizer also reduces the abnormal explosion of cell growth ? which is what cancer is.
"Cancer cells avoid death by remodeling themselves," Fang said. "Along with reducing cell proliferation, the extract also 'tricks' cancer cells into dying. So it inhibits the birth and promotes the death of cancer cells."
Fang said an animal study is the next step to confirm that his team can achieve the same results.
"Blueberries are very common and found all over the world," Fang said. "They are readily accessible and inexpensive. As a natural treatment option for boosting the effectiveness of existing therapies, I feel they would be enthusiastically accepted."
Story Source:
Materials provided by University of Missouri-Columbia. Note: Content may be edited for style and length.
Journal Reference:
Kristoffer T. Davidson, Ziwen Zhu, Qian Bai, Huaping Xiao, Mark R. Wakefield, Yujiang Fang. Blueberry as a Potential Radiosensitizer for Treating Cervical Cancer. Pathology & Oncology Research, 2017; DOI: 10.1007/s12253-017-0319-y
Cite This Page:
University of Missouri-Columbia. "Berry gives boost to cervical cancer therapy: In vitro study combines radiation therapy, blueberry extract to improve treatment." ScienceDaily. ScienceDaily, 29 December 2017. <www.sciencedaily.com/releases/2017/12/171229135254.htm>.
Crash diets can cause transient deterioration in heart function
Date: February 2, 2018 Source: European Society of Cardiology (ESC) Summary: Crash diets can cause a transient deterioration in heart function, according to new research. Patients with heart disease should seek medical advice before adopting a very low calorie diet.
Crash diets can cause a transient deterioration in heart function, according to research presented today at CMR 2018.1 Patients with heart disease should seek medical advice before adopting a very low calorie diet.
"Crash diets, also called meal replacement programmes, have become increasingly fashionable in the past few years," said lead author Dr Jennifer Rayner, clinical research fellow, Oxford Centre for Magnetic Resonance, University of Oxford, Oxford, UK.
"These diets have a very low calorie content of 600 to 800 kcal per day and can be effective for losing weight, reducing blood pressure, and reversing diabetes," she added.2 "But the effects on the heart have not been studied until now."
This study used magnetic resonance imaging (MRI) to investigate the impact of a very low calorie diet on heart function and the distribution of fat in the abdomen, liver, and heart muscle.
The study included 21 obese volunteers. The average age was 52 years, average body mass index (BMI) was 37 kg/m2, and six were men. Participants consumed a very low calorie diet of 600 to 800 kcal per day for eight weeks. MRI was performed at the start of the study and after one and eight weeks.
After one week, total body fat, visceral fat and liver fat had all significantly fallen by an average of 6%, 11%, and 42%, respectively. This was accompanied by significant improvements in insulin resistance, fasting total cholesterol, triglycerides, glucose and blood pressure.
However, after one week, heart fat content had risen by 44%. This was associated with a deterioration in heart function, 3 including the heart's ability to pump blood.
By eight weeks, heart fat content and function had improved beyond what they had been before the diet began and all other measurements including body fat and cholesterol were continuing to improve.
Dr Rayner said: "The metabolic improvements with a very low calorie diet, such as a reduction in liver fat and reversal of diabetes, would be expected to improve heart function. Instead, heart function got worse in the first week before starting to improve."
"The sudden drop in calories causes fat to be released from different parts of the body into the blood and be taken up by the heart muscle," she continued. "The heart muscle prefers to choose between fat or sugar as fuel and being swamped by fat worsens its function. After the acute period in which the body is adjusting to dramatic calorie restriction, the fat content and function of the heart improved."
More research is needed to discover the impact of the acute reduction in heart function. In people with existing heart problems it might exacerbate their condition -- for example aggravating heart failure symptoms like shortness of breath or increasing the risk of arrhythmias.
Dr Rayner said: "If you have heart problems, you need to check with your doctor before embarking on a very low calorie diet or fasting. People with a cardiac problem could well experience more symptoms at this early time point, so the diet should be supervised."
She added that very low calorie diets do have benefits and do not need to be avoided. "Otherwise healthy people may not notice the change in heart function in the early stages," she said. "But caution is needed in people with heart disease."
Story Source:
Materials provided by European Society of Cardiology (ESC). Note: Content may be edited for style and length.
Cite This Page:
European Society of Cardiology (ESC). "Crash diets can cause transient deterioration in heart function." ScienceDaily. ScienceDaily, 2 February 2018. <www.sciencedaily.com/releases/2018/02/180202123836.htm>.
Crash diets can cause a transient deterioration in heart function, according to research presented today at CMR 2018.1 Patients with heart disease should seek medical advice before adopting a very low calorie diet.
"Crash diets, also called meal replacement programmes, have become increasingly fashionable in the past few years," said lead author Dr Jennifer Rayner, clinical research fellow, Oxford Centre for Magnetic Resonance, University of Oxford, Oxford, UK.
"These diets have a very low calorie content of 600 to 800 kcal per day and can be effective for losing weight, reducing blood pressure, and reversing diabetes," she added.2 "But the effects on the heart have not been studied until now."
This study used magnetic resonance imaging (MRI) to investigate the impact of a very low calorie diet on heart function and the distribution of fat in the abdomen, liver, and heart muscle.
The study included 21 obese volunteers. The average age was 52 years, average body mass index (BMI) was 37 kg/m2, and six were men. Participants consumed a very low calorie diet of 600 to 800 kcal per day for eight weeks. MRI was performed at the start of the study and after one and eight weeks.
After one week, total body fat, visceral fat and liver fat had all significantly fallen by an average of 6%, 11%, and 42%, respectively. This was accompanied by significant improvements in insulin resistance, fasting total cholesterol, triglycerides, glucose and blood pressure.
However, after one week, heart fat content had risen by 44%. This was associated with a deterioration in heart function, 3 including the heart's ability to pump blood.
By eight weeks, heart fat content and function had improved beyond what they had been before the diet began and all other measurements including body fat and cholesterol were continuing to improve.
Dr Rayner said: "The metabolic improvements with a very low calorie diet, such as a reduction in liver fat and reversal of diabetes, would be expected to improve heart function. Instead, heart function got worse in the first week before starting to improve."
"The sudden drop in calories causes fat to be released from different parts of the body into the blood and be taken up by the heart muscle," she continued. "The heart muscle prefers to choose between fat or sugar as fuel and being swamped by fat worsens its function. After the acute period in which the body is adjusting to dramatic calorie restriction, the fat content and function of the heart improved."
More research is needed to discover the impact of the acute reduction in heart function. In people with existing heart problems it might exacerbate their condition -- for example aggravating heart failure symptoms like shortness of breath or increasing the risk of arrhythmias.
Dr Rayner said: "If you have heart problems, you need to check with your doctor before embarking on a very low calorie diet or fasting. People with a cardiac problem could well experience more symptoms at this early time point, so the diet should be supervised."
She added that very low calorie diets do have benefits and do not need to be avoided. "Otherwise healthy people may not notice the change in heart function in the early stages," she said. "But caution is needed in people with heart disease."
Story Source:
Materials provided by European Society of Cardiology (ESC). Note: Content may be edited for style and length.
Cite This Page:
European Society of Cardiology (ESC). "Crash diets can cause transient deterioration in heart function." ScienceDaily. ScienceDaily, 2 February 2018. <www.sciencedaily.com/releases/2018/02/180202123836.htm>.
Curso: Cultivo de Plantas Medicinais 25/02/2018
Introdução ao cultivo orgânico, identificação botânica, exigências climáticas e de solo, rendimento e comercialização.
Importância e conceitos relacionados às plantas medicinais. Confusões na identificação de espécies medicinais. Fatores que afetam a produção de princípios ativos. Planejamento e condução do cultivo. Colheita, secagem e armazenamento de plantas medicinais.
Horário: 09:00 às 16:00 horas.
Local: Parque Água Branca - São Paulo - SP
Valor R$140,00 para associados da AAO e R$164,00 para não associados da AAO
Docente: Marcos Roberto Furlan, Eng. agrônomo, prof. da Universidade de Taubaté e Faculdade Cantareira
Importância e conceitos relacionados às plantas medicinais. Confusões na identificação de espécies medicinais. Fatores que afetam a produção de princípios ativos. Planejamento e condução do cultivo. Colheita, secagem e armazenamento de plantas medicinais.
Horário: 09:00 às 16:00 horas.
Local: Parque Água Branca - São Paulo - SP
Valor R$140,00 para associados da AAO e R$164,00 para não associados da AAO
Docente: Marcos Roberto Furlan, Eng. agrônomo, prof. da Universidade de Taubaté e Faculdade Cantareira
Curcumin improves memory and mood
Twice-daily supplements boosted cognitive power over 18 months
Date: January 23, 2018 Source: University of California - Los Angeles Summary: Daily consumption of a certain form of curcumin -- the substance that gives Indian curry its bright color -- improved memory and mood in people with mild, age-related memory loss.
Turmeric powder and roots. Turmeric contains curcumin, which has been shown to have anti-inflammatory and antioxidant properties.
Credit: © pinkomelet / Fotolia
Lovers of Indian food, give yourselves a second helping: Daily consumption of a certain form of curcumin -- the substance that gives Indian curry its bright color -- improved memory and mood in people with mild, age-related memory loss, according to the results of a study conducted by UCLA researchers.
The research, published online Jan. 19 in the American Journal of Geriatric Psychiatry, examined the effects of an easily absorbed curcumin supplement on memory performance in people without dementia, as well as curcumin's potential impact on the microscopic plaques and tangles in the brains of people with Alzheimer's disease.
Found in turmeric, curcumin has previously been shown to have anti-inflammatory and antioxidant properties in lab studies. It also has been suggested as a possible reason that senior citizens in India, where curcumin is a dietary staple, have a lower prevalence of Alzheimer's disease and better cognitive performance.
"Exactly how curcumin exerts its effects is not certain, but it may be due to its ability to reduce brain inflammation, which has been linked to both Alzheimer's disease and major depression," said Dr. Gary Small, director of geriatric psychiatry at UCLA's Longevity Center and of the geriatric psychiatry division at the Semel Institute for Neuroscience and Human Behavior at UCLA, and the study's first author.
The double-blind, placebo-controlled study involved 40 adults between the ages of 50 and 90 years who had mild memory complaints. Participants were randomly assigned to receive either a placebo or 90 milligrams of curcumin twice daily for 18 months.
All 40 subjects received standardized cognitive assessments at the start of the study and at six-month intervals, and monitoring of curcumin levels in their blood at the start of the study and after 18 months. Thirty of the volunteers underwent positron emission tomography, or PET scans, to determine the levels of amyloid and tau in their brains at the start of the study and after 18 months.
The people who took curcumin experienced significant improvements in their memory and attention abilities, while the subjects who received placebo did not, Small said. In memory tests, the people taking curcumin improved by 28 percent over the 18 months. Those taking curcumin also had mild improvements in mood, and their brain PET scans showed significantly less amyloid and tau signals in the amygdala and hypothalamus than those who took placebos.
The amygdala and hypothalamus are regions of the brain that control several memory and emotional functions.
Four people taking curcumin, and two taking placebos, experienced mild side effects such as abdominal pain and nausea.
The researchers plan to conduct a follow-up study with a larger number of people. That study will include some people with mild depression so the scientists can explore whether curcumin also has antidepressant effects. The larger sample also would allow them to analyze whether curcumin's memory-enhancing effects vary according to people's genetic risk for Alzheimer's, their age or the extent of their cognitive problems.
"These results suggest that taking this relatively safe form of curcumin could provide meaningful cognitive benefits over the years," said Small, UCLA's Parlow-Solomon Professor on Aging.
Story Source:
Materials provided by University of California - Los Angeles. Original written by Leigh Hopper. Note: Content may be edited for style and length.
Journal Reference:
Gary W. Small, Prabha Siddarth, Zhaoping Li, Karen J. Miller, Linda Ercoli, Natacha D. Emerson, Jacqueline Martinez, Koon-Pong Wong, Jie Liu, David A. Merrill, Stephen T. Chen, Susanne M. Henning, Nagichettiar Satyamurthy, Sung-Cheng Huang, David Heber, Jorge R. Barrio. Memory and Brain Amyloid and Tau Effects of a Bioavailable Form of Curcumin in Non-Demented Adults: A Double-Blind, Placebo-Controlled 18-Month Trial. The American Journal of Geriatric Psychiatry, 2017; DOI: 10.1016/j.jagp.2017.10.010
Cite This Page:
University of California - Los Angeles. "Curcumin improves memory and mood: Twice-daily supplements boosted cognitive power over 18 months." ScienceDaily. ScienceDaily, 23 January 2018. <www.sciencedaily.com/releases/2018/01/180123101908.htm>.
Turmeric powder and roots. Turmeric contains curcumin, which has been shown to have anti-inflammatory and antioxidant properties.
Credit: © pinkomelet / Fotolia
Lovers of Indian food, give yourselves a second helping: Daily consumption of a certain form of curcumin -- the substance that gives Indian curry its bright color -- improved memory and mood in people with mild, age-related memory loss, according to the results of a study conducted by UCLA researchers.
The research, published online Jan. 19 in the American Journal of Geriatric Psychiatry, examined the effects of an easily absorbed curcumin supplement on memory performance in people without dementia, as well as curcumin's potential impact on the microscopic plaques and tangles in the brains of people with Alzheimer's disease.
Found in turmeric, curcumin has previously been shown to have anti-inflammatory and antioxidant properties in lab studies. It also has been suggested as a possible reason that senior citizens in India, where curcumin is a dietary staple, have a lower prevalence of Alzheimer's disease and better cognitive performance.
"Exactly how curcumin exerts its effects is not certain, but it may be due to its ability to reduce brain inflammation, which has been linked to both Alzheimer's disease and major depression," said Dr. Gary Small, director of geriatric psychiatry at UCLA's Longevity Center and of the geriatric psychiatry division at the Semel Institute for Neuroscience and Human Behavior at UCLA, and the study's first author.
The double-blind, placebo-controlled study involved 40 adults between the ages of 50 and 90 years who had mild memory complaints. Participants were randomly assigned to receive either a placebo or 90 milligrams of curcumin twice daily for 18 months.
All 40 subjects received standardized cognitive assessments at the start of the study and at six-month intervals, and monitoring of curcumin levels in their blood at the start of the study and after 18 months. Thirty of the volunteers underwent positron emission tomography, or PET scans, to determine the levels of amyloid and tau in their brains at the start of the study and after 18 months.
The people who took curcumin experienced significant improvements in their memory and attention abilities, while the subjects who received placebo did not, Small said. In memory tests, the people taking curcumin improved by 28 percent over the 18 months. Those taking curcumin also had mild improvements in mood, and their brain PET scans showed significantly less amyloid and tau signals in the amygdala and hypothalamus than those who took placebos.
The amygdala and hypothalamus are regions of the brain that control several memory and emotional functions.
Four people taking curcumin, and two taking placebos, experienced mild side effects such as abdominal pain and nausea.
The researchers plan to conduct a follow-up study with a larger number of people. That study will include some people with mild depression so the scientists can explore whether curcumin also has antidepressant effects. The larger sample also would allow them to analyze whether curcumin's memory-enhancing effects vary according to people's genetic risk for Alzheimer's, their age or the extent of their cognitive problems.
"These results suggest that taking this relatively safe form of curcumin could provide meaningful cognitive benefits over the years," said Small, UCLA's Parlow-Solomon Professor on Aging.
Story Source:
Materials provided by University of California - Los Angeles. Original written by Leigh Hopper. Note: Content may be edited for style and length.
Journal Reference:
Gary W. Small, Prabha Siddarth, Zhaoping Li, Karen J. Miller, Linda Ercoli, Natacha D. Emerson, Jacqueline Martinez, Koon-Pong Wong, Jie Liu, David A. Merrill, Stephen T. Chen, Susanne M. Henning, Nagichettiar Satyamurthy, Sung-Cheng Huang, David Heber, Jorge R. Barrio. Memory and Brain Amyloid and Tau Effects of a Bioavailable Form of Curcumin in Non-Demented Adults: A Double-Blind, Placebo-Controlled 18-Month Trial. The American Journal of Geriatric Psychiatry, 2017; DOI: 10.1016/j.jagp.2017.10.010
Cite This Page:
University of California - Los Angeles. "Curcumin improves memory and mood: Twice-daily supplements boosted cognitive power over 18 months." ScienceDaily. ScienceDaily, 23 January 2018. <www.sciencedaily.com/releases/2018/01/180123101908.htm>.