Archive for the ‘antioxidants’ Category

ElectroMagnetic Frequency (EMF)/Sunscreen Hazards with Dr Elizabeth Plourde

Sunday, October 21st, 2018

Dr. Elizabeth Plourde is a licensed Clinical Laboratory Scientist (C.L.S.) with degrees in both Biological Science and Psychology.  Her training in the fields of both medicine and psychology is augmented by invaluable experience gained while working with cutting-edge medical laboratories specializing in the cancer and DNA research.

She is using her expertise to focus on the hazards of Electromagnetic Frequencies  (EMF) and sunscreens and how they are impacting our people and their environment.  Her information brings to light what has been clearly proven in studies for decades regarding the harm sunscreen chemicals and EMF cause.

She has appeared on ABC’s 20/20, Berman & Berman: For Women Only on the Health Channel, Good Morning America, George Noory’s Coast to Coast AM, The Gary Null Show, and numerous television network news and radio programs. Dr. Plourde has conducted health lectures in 34 states and internationally and has presented a 5 Lecture Series in Irvine, CA,

She has also written several books including Sunscreen-Biohazards: Treat as Hazardous Waste, EMF Freedom-Solutions for the 21st Century Pollution, you’re your Guide to Hysterectomy-Ovary Removal and Hormone Therapy  What All Woman Need to Know.  More information at: http://emffreedom.com/    and http://www.faim.org/sunscreen-as-biohazard   

Enjoy the Interview Below:

 

Can Preparation Influence Antioxidants in Tea?

Friday, February 19th, 2016

Logos 005A new study published in the Journal of Food Science concluded that the temperature and length of time tea leaves are steeped affects their antioxidant properties and differs across types of tea.

Researchers studied three types of tea: white, green and black tea. Two varieties of each were studied in hot water for two hours, hot water for five minutes, cold water for two hours, and cold water for five minutes. Results showed that the most effective steeping temperature and time depended on the type of tea. In white tea, antioxidant properties were affected by time in that the longer steeped meant more antioxidants. Antioxidants in white tea where not affected by temperature.  In black tea, the most antioxidant activity was found in a short hot water infusion (steeping) and reducing the time actually reduced the antioxidant activity. Green tea was affected by both temperature and time. Prolonged cold steep (two hours) gave the mnost antioxidants.

In addition, the antioxidant capacity of green and white tea was greater than that of black tea. The researcher concluded that using this standard for tea steeping will maximize the health benefits.

Do Antioxidants Cause Malignant Melanoma to Metastasize

Wednesday, October 14th, 2015

Logos 005A new study published in Science Translation Medicine concluded that antioxidants can double the rate of melanoma metastasis in mice and reinforces previous research that antioxidants hasten the progression of lung cancer.  Researchers further said that those with cancer or the high risk of cancer should avoid   nutritional supplements that contain antioxidants. Because it was known that free radicals can cause cancer, the research community assumed that antioxidants that destroy them, provided protection against cancer. As a result many nutritional supplements included antioxidants as a cancer prevention.

Now research shows this not to be true. The current study on melanoma, the worst type of skin cancer, found that antioxidants doubled the rate of metastasis in malignant melanoma and as opposed to the lung cancer study the primary melanoma tumor was not affected. Researchers said “We have demonstrated that antioxidants promote the progression of cancer in at least two different ways.” They protect healthy cells from free radicals that can turn into malignancies but may also protect a tumor once it has developed. Thus, taking nutritional supplements containing antioxidants may unintentionally hasten the progression of a small tumor or premalignant tumor, neither of which is possible to detect. Thus, they say those recently diagnosed with cancer should avoid antioxidant nutritional supplements.

The role of antioxidants is particularily relevant with patients who have melanoma because melanoma cancer cells are know to be sensitive to free radicals and alsoi because the cells can be exposed to antioxidants by non-dietary means . “Skin and suntan lotions sometimes contain beta carotine or vitamin E, both of which could potentially affect malignant melanoma cells in the same way as antioxidants in nutritional supplements.”  The role of lotions on cancer and the effect of antioxidants on cancer are ongoing in research by this orgainzation.

NB:It is interesting that research published April 9, 2014 on this site concluded that vitamin A (beta carotine) prevented normal cells from reverting to cancer cells.

Are Antioxidants useful for Improving the Immune System of the Elderly?

Wednesday, August 12th, 2015

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Antioxidants and Immunity: A new study published in the journal Cell Reports concluded aging cripples the production of new immune cells and decreasing the immune systems response to vaccines and putting the elderly at risk of infections. They also stated that antioxidants in the diet slow this damaging effect.

Researchers focused on the thymus that produces T lymphocytes that are critical immune cells that must  be continuously replenished in order for the body to respond to infections. Unfortunately this organ begins to atrophies rapidly in early adulthood  and looses its function. In order to understand the process of how antioxidants slows the process of thymus atrophy and T lymphocyte production they analyzed the activities of genes in two major thymus cell types–stomal cells and lymphoid cells—in mouse tissue and found that stomal cells were specifically deficient in an antioxidant enzyme called catalase, which results in elevated levels of the reactive oxygen by-product of metabolism and, subsequently accelerates metabolic damage.

To confirm  the central role of catalase, researchers increased the levels of this enzyme in genetically altered animal models, resulting in the preservation  of the size of the thymus for much longer. In addition, animals that were given two common dietary antioxidants including vitamin C were also protected from the effects of agin on the thymus. These results take together support the free radical theory of aging that proposes that reactive oxygen species such as hydrogen-peroxide, that is produced during normal metabolism, causes cellular damage that contributed to aging and age-related diseases.

Does the Color of Lettuce Influence the Speed of the Antioxidant Effect?

Friday, April 3rd, 2015

Does Color of Lettuce Influence Speed of Antioxidant Effect

Antioxidant Effect: Recent research published in the Journal of Agricultural and Food Chemistry concluded that not all lettuce varieties have the same antioxidant effect and the color of the leaves determine the speed at which the compounds act. Green leaf lettuce has antioxidants that react more slowly whereas red-leaf ones have a faster effect. Researchers analyzed the effects of compounds of three lettuce varieties: the green leaf ‘Batavia’, the semi-red ‘Marvel of Four Seasons’, and the red-leaf ‘Oak Leaf’. They were able to observe the behavior of the kinetics of the compounds of each lettuce variety using Electron Paramagnetic Rewonance (EPR). Results showed that the green-leaf lettuce contained water-soluble, antioxidant compounds that acted at a slow and intermediate speed,  and the red leaf one had compounds with intermediate and rapid kinetics, and the semi-red leaf cabbage had three kinds of compounds with rapid, intermediate and slow speeds.  The researchers say no one lettuce is better than another but it may be best to combine different lettuce to obtasin an immediate and also long run effect. Research is ongoing.