Trans fatty acids do not occur naturally in foods, but are industrially produced to turn liquid oils into solids extending processed foods’ shelf life. They are found in baked goods, snack foods, margarine, coffee creamers and other fast foods. Trans fats have been linked by to a variety of health problems.More
Research published in the scientific journal Experimental Gerontology shows that older people with healthy vitamin E levels are less likely to suffer from memory loss than those deficient in Vitamin E .More
Women with a healthy diet and lifestyle were shown to cut their risk of stroke by 54% according to a study just published in the Journal of Neurology.More
A review of research on senior athletes (ages 65 and up) entitled The Effects of Fitness on the Aging Process appears in the September issue of the Journal of the American Academy of Orthopaedic Surgeons.More
Previously published research has established that people with low vitamin D levels are more likely to develop a decline in mental functioning. A new study published in Neurology, the medical journal of the American Academy of Neurology, confirms that Vitamin D substantially increases the risk of Alzheimer’s disease and dementia. The authors felt that the evidence is now so clear that they entitled their research paper Link Between Vitamin D, Dementia Risk Confirmed. Participants in the study who were severely Vitamin D deficient were more than twice as likely to develop dementia and Alzheimer’s disease.More
For many years fish has had the reputation of being good for your brain. There is accumulating evidence that this is indeed the case. According to a new study published in the American Journal of Preventive Medicine eating baked or broiled fish once a week is good for the brain. The research was done at the University of Pittsburgh School of Medicine. “Our study shows that people who ate a diet that included baked or broiled, but not fried, fish have larger brain volumes in regions associated with memory and cognition,” according to researcher James T. Becker ph.D.More
Researchers at the University of Basel have published a study in the journal Psychopharmacology, which found that green tea extract enhances memory and other cognitive functioning. What the researchers found was that communication between different areas of the brain, a function called “connectivity” was enhanced by green tea. They showed this by doing MRI studies of the brain which revealed that electrical activity was enhanced in such a manner as to show that the “connectivity” between two different areas of the brain, (the parietal area and the frontal cortex ) was enhanced.More
Age related Macualr Degeneration is a leading cause of vision loss and blindness in the U.S. and worldwide. Just published research from the Massachusetts Eye and Ear Infirmary showed that supplements of Omega 3-fayy acids inhibited the growth of blood vessels in the back of the eye as occurs in the development of macular degeneration. K. Connor, Ph.D., Professor of Ophthalmology at Harvard Medical School and senior author of the paper states, “These are the first results showing that omega (ω)-3 LCPUFAs and their CYP derived metabolites can regulate choroidal angiogenesis (growth of blood vessels-editor’s note)… “The fact that this can be accomplished with physiologically relevant naturally occurring lipid metabolites is of significant clinical interest as these molecules are readily available and considered to be safe. Our findings …show promising therapeutic potential for resolution of Macular Degeneration.” The authors also point out that the value of omega-3 fatty acids will likely extend to other heart and vascular problems which develop via similar mechanisms to that which occurs in macular degeneration.
The best food sources of the omega-3 fatty acids are found in a variety of foods. The richest food sources are fish, vegetables, and oils. There are also significant amounts of Omega-3s in lamb, veal, and legumes. And lesser amounts are also found in poultry, dairy and eggs, and also in nuts and seeds.
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