Resveratrol Appears to Inhibit Genes That Cause Age Related Health Problems
Filed Under News June 26, 2008
A new study on resveratrol shows that low-dose resveratrol inhibited
genes that cause age-related health problems, prolonging life-span. (Previous
studies showed high doses were shown to stimulate the SIRT1 gene, which plays
a role in extending life span.) Low-dose resveratrol consumption does not seem
to activate the SIRT1 gene.
“This supports human studies showing that red wine or red wine supplements
containing resveratrol are especially beneficial for heart health,” says Dr.
Gruss. “It’s a very exciting study. It identifies the role of resveratrol in
supporting heart health at the genetic level.”
Resveratrol is a non-flavonoid polyphenol commonly found in red wine. The
French Paradox, the phenomenon of dramatically lower rates of death due to
heart disease in France compared to the U.S., has stimulated massive research
into compounds of red wine. Many of the well-known heart benefits of red wine
have been attributed to resveratrol.
“Resveratrol has emerged as one of the most fascinating and compelling
nutritional components in modern scientific research,” says Dr. Gruss.
Resveratrol has been the focus of ground-breaking anti-aging research by
scientists at Harvard University (Baur, 2006) and in France (Lagouge, 2006).
These and previous studies established resveratrol as the only known compound
to extend life-span of vertebrate (mouse, fish) and invertebrate (yeast,
roundworms, fruit flies) life forms.
Resveratrol Inhibits Aging Genes
Prior to the resveratrol research, the only known method to extend
life-span was a near-starvation diet. Caloric restriction (CR) has been found
to retard aging and physiological decline. CR is so restrictive that it is not
practical for humans as a way of prolonging life-span.
In the study, researchers fed one group of mice a control diet, one group
a calorie restricted diet, and one a low dose of resveratrol (equivalent to
about 350mg a day for humans). They found “a striking transcriptional overlap
of CR and resveratrol in heart, skeletal muscle and brain.”
“The genetic profile in brain, heart and skeletal muscle tissue of the
mice on CR and resveratrol were nearly identical as they aged. They were far
healthier than the control mice,” explains Dr. Gruss.
Genetic and Functional Prevention of Cardiac Aging by Resveratrol and CR
Heart disease is the number one killer of Americans. According to the
study, cardiac function declines with age in both mice and humans.
“The most exciting conclusion from this study is that CR and resveratrol
almost completely prevented the age-related decrease in an important parameter
of heart health-the myocardial performance index, an overall assessment of
cardiac function,” says Dr. Gruss. “Researchers concluded that resveratrol
prevented cardiac aging at both the genetic and functional levels.”
Comparing young and old mice fed the control diet, there were 1,029 genes
that changed as the mice got older. CR opposed the changes in 921 (90%) of the
age-related genes, with 536 of the genes making a significant difference.
Resveratrol opposed 947 (92%) of age-related changes as the mice got older,
with 522 of the genes representing highly significant differences between the
old control and old resveratrol groups.
Changes in genes are considered one of the major biomarkers of aging.
Supplementing with resveratrol at low doses is a “likely robust intervention
in the retardation of cardiac aging,” according to the study’s authors.
Genetic Prevention of Brain and Skeletal Muscle Aging by Resveratrol and
CR
CR and resveratrol also opposed genetic aging of brain and skeletal
muscle, though to a lesser extent than heart aging. Aging resulted in the
change of 515 skeletal muscle genes; 26% were opposed by CR and resveratrol.
In the brain (neocortex), CR and resveratrol inhibited 19 and 13%,
respectively, of the 505 highly significant age-related changes.
Mechanisms of Action of Low-Dose Resveratrol
Low-dose resveratrol appears to enhance health by different pathways than
high-dose resveratrol. Low-dose resveratrol did not enhance health by altering
the well-known factors postulated to impact aging: IGF-1, insulin, SIRT1,
oxidative stress.
The mechanism of action of low-dose resveratrol appears to be at the
genetic chromosome (chromatin) level. Other mechanisms of action of low-dose
resveratrol may be through stimulation of AMP kinase and nitric oxide synthase
activity.
Resveratrol and Dietary Supplements for Anti-Aging
“This study confirms that dietary resveratrol can improve genetic
performance in old age of vitally important organs. It’s a tremendous
breakthrough! You can improve your genetic performance as you get older by
starving yourself, or you can take a glass of red wine or a resveratrol
supplement,” concludes Dr. Gruss.
In his book, Dr. Gruss recommends dietary supplements to address the four
factors of aging: genetic breakdown, oxidation, inflammation, and reduced
mitochondrial energy.
“I prefer alpha lipoic acid and oligomeric proanthocyanins (OPCs) from
grape skin and seed as antioxidants; acetyl L-carnitine as a mitochondrial
energy booster; and quercetin to reduce inflammation. Resveratrol is obviously
the first choice for genetic support as you age,” says Dr. Gruss.
Flavonoids regulate starch digestion
Filed Under News June 18, 2008
In the new study, Elena Lo Piparo and colleagues, explain that a key digestive protein called alpha-amylase rapidly converts certain high-carb foods into glucose or blood sugar. That fast conversion results in sudden spikes in blood sugar in patients with diabetes. A common clinical strategy to manage sharp rises in blood glucose after eating is the use of pharmaceutical agents that inhibit specific starch-splitting enzymes. Although researchers have known for years that some natural foods appear to contain chemicals capable of blocking alpha-amylase, the exact structure and mechanism of action of these substances remained unknown.
The researchers at NestlŠ¹ Research Center were interested in finding natural food-based compounds that can modulate this process, and to further understand the molecular mechanisms through which this interaction occurs. Using molecular modeling techniques they selected 19 plant components, called flavonoids, to be tested for their ability to block alpha-amylase activity. They identified 7 flavonoids with significant inhibition of alpha-amylase, the strongest of which inhibited activity by 99 percent.
Organic Milk From Pasture-Fed Cows is Higher in Antioxidants
Filed Under News June 5, 2008
Cows that graze on fresh pasture produce milk with higher levels of antioxidants and beneficial fatty acids, such as conjugated linoleic acid and omega-3’s, as shown by a recently published study from Newcastle University in the UK.
“Grazing dairy cows on grass or grass and clover swards produces milk with a healthier fatty acid profile and higher levels of fat soluble vitamins and antioxidants,” notes Gillian Butler, livestock project manager for the Nafferton Ecological Farming Group at Newcastle University, who led the study.
This study points to the diet of organic cows — fresh grass and clover — as the major reason for these nutritional benefits.
“This study joins a growing body of science indicating strong links between what we feed our farm animals and the nutritional quality of what they feed us. Not only are you what you eat, but you are what what you eat eats too,” says Michael Pollan, author of the best sellers The Omnivore’s Dilemma and In Defense of Food.
Resveratrol Appears to Halt Age Related Heart Changes
Filed Under News June 4, 2008
University of Wisconsin-Madison researchers have found that resveratrol appeared to halt age-related changes in the function of heart genes.
The effects, described in the PLOS One journal, appeared to mimic those produced by eating a very low calorie diet, known to prolong life.
Resveratrol, has been suggested as one of the reasons for the so-called “French paradox” - the relative longevity of the French despite a diet rich in artery-clogging animal fats. It is also believed to have anti-inflammatory properties that have been studied as chemopreventive against three stages of the cancer process, initiation, promotion and progression.
Previous research has shown that resveratrol in high doses extends lifespan in invertebrates and prevents early mortality in mice given a high-fat diet. The new study, extends those findings, showing that resveratrol in low doses and beginning in middle age can elicit many of the same benefits as a reduced-calorie diet.
The Wisconsin researchers tested the chemical on “middle-aged” mice, looking at the effects on the workings of genes in the heart.
The natural ageing process in animals and humans is marked by changes in the function, or expression, of thousands of genes in the organ, and even though the precise consequences of all these changes in gene expression is not fully understood, they are thought to contribute to its gradual overall weakening.
The mice on resveratrol appeared to have fewer changes in gene expression over time compared with those who did not.
Many animals who undergo “calorific restriction” live longer, and Dr Tomas Prolla, one of the lead authors, suggested a similar process might be at work.
Flavonoids lower risk of developing lung cancer
Filed Under News June 3, 2008
A study has found that tobacco smokers who ingest high levels of flavonoids, in their diet have a lower risk of developing lung cancer, the ‘Cancer’ journal reported.
Flavonoids are said to block the formation of blood vessels that tumours develop so they can grow and spread, and stop cancer cells from growing, allowing for naturally programmed cell death, or apoptosis, to occur, according to researchers at University of California.
“What we found was extremely interesting, that several types of flavonoids are associated with a reduced risk of lung cancer among smokers. The findings were especially interesting as tobacco smoking is the major risk factor for lung cancer,” lead researcher Zuo-Feng Zhang said.
The researchers reached the conclusion after looking at 558 people with lung cancer and 837 people who did not have lung cancer and analysing their dietary history. They found that those who ate foods containing certain flavonoids seemed to be protected from developing lung cancer.
