Antioxidant News and Research

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Antioxidants are substances that protect cells from the damage caused by free radicals (unstable molecules made by the process of oxidation during normal metabolism). Free radicals may play a part in cancer, heart disease, stroke, and other diseases of aging. Antioxidants include beta-carotene, lycopene, vitamins A, C, and E, and other natural and manufactured substances.

Soft drink giants head to court over claims about new drink

A nonprofit consumer watchdog group the Center for Science in the Public Interest (CSPI) is taking soft drinks giants Coca-Cola and Nestle to court for making fraudulent claims about a new drink.

5 Feb 2007

Antipodean Pharma commences phase 2 trial in hepatitis C

Antipodean Pharmaceuticals has announced it has initiated a Phase 2 clinical trial of its lead compound MitoQ (mitoquinone) to investigate the drug's efficacy to reduce liver damage in patients with raised liver enzymes associated with the Hepatitis C virus (HCV).

5 Feb 2007

Effects of acute oral antioxidants on diving-induced alterations in cardiovascular function

A new study, published in The Journal of Physiology, shows that acute oral intake of largely accepted antioxidants Vitamin C and E prior to a scuba dive can reduce alterations in cardiovascular function, particularly acute endothelial dysfunction, that are caused by a single field air dive.

4 Feb 2007

FoxOs shown to be potential new targets for cancer drugs

In an elegant, multiple-gene knockout experiment, a team of Boston scientists has discovered that a trio of molecules, called FoxOs, are fundamentally critical in preventing some cancers, maintaining blood vessel stability, and in keeping blood-forming stem cells healthy.

29 Jan 2007

Brown seaweed may provide protective ingredient against skin cancers

Substances extracted from a marine seaweed may protect against skin cancer caused by too much sun, new research suggests.

28 Jan 2007

Olive-pomace oil slows down spread of HIV

Olive oil has become part of the fight against the Human Immunodeficiency Virus (HIV) - the cause of AIDS - thanks to research carried out by the Bionat team, from the University of Granada, headed by Prof. Andres Garcia-Granados, senior lecturer in Organic Chemistry.

8 Jan 2007

Compound from olive oil slows down spread of HIV

Olive oil has become part of the fight against the Human Immunodeficiency Virus (HIV) - the cause of AIDS - thanks to research carried out by the Bionat team, from the University of Granada , headed by Prof. Andres García-Granados, senior lecturer in Organic Chemistry.

2 Dec 2006

Old red wines best for a healthy heart

According to British scientists when it comes to the health benefits of red wine, the good old French or Italian reds are by far the best option.

2 Dec 2006

Food can have an impact in preventing cancer

With cancer, researchers don't believe "you are what you eat"; that disease is always a direct result of what is, or what isn't, on your dinner plate.

14 Nov 2006

The efficacy of Silybum marianum (L.) Gaertn. (Silymarin) in the treatment of type II diabetes

Diabetes is a growing health problem. Giving antioxidants is recognised as one way of helping people with diabetes to control their blood sugar levels.

30 Oct 2006

New study to evaluate whether nutrient-based factors slow the progression of age-related macular degeneration

UT Southwestern Medical Center is participating in a nationwide study investigating whether modified combinations of vitamins, minerals and fish oil products can slow the progression of vision loss from age-related macular degeneration.

24 Oct 2006

Researchers step toward therapy for respiratory syncytial virus

When a child under the age of 2 contracts a respiratory tract infection requiring hospitalization, odds are that the cause is respiratory syncytial virus (RSV).

17 Oct 2006

Heme oxygenase-1 protects against lung damage in silicosis

Levels of heme oxygenase-1 (HO-1), an antioxidant that protects against reactive oxygen species (damaging oxygen molecules that cause direct tissue injury), become elevated in the lungs of chronic silicosis patients and could represent a new treatment approach for the disease.

16 Oct 2006

Chemotherapy, nutrition and metallic flavors

About two million cancer patients currently receiving certain drug therapies and chemotherapy find foods and beverages to have a foul metallic flavor, according to a medical study. In general, more than 40 percent of hospitalized patients suffer from malnutrition due to taste and smell dysfunction.

19 Sep 2006

Reactive oxygen species in cancer cells

A biochemical alteration that has long been viewed as an adverse aspect of tumor biology may turn out to be a deadly double-edged sword for the cancer cells themselves.

12 Sep 2006

Researchers find way to decrease risk of atherosclerosis that accompanies long-term use of protease inhibitors

Physiologists may have found a way to decrease the risk of hardening of the arteries that accompanies the long-term use of protease inhibitors, a class of drugs that has emerged as the most effective treatment against HIV and AIDS.

5 Sep 2006

Consuming extra virgin olive oil helps to combat degenerative diseases

In the 1960s, Ancer Keys, a US expert on nutrition, studied the health benefits of the Mediterranean diet for the first time. Since then many studies on the benefits of olive oil have been conducted.

5 Sep 2006

Wild vegetables key to life-prolonging Mediterranean diet

Eating wild food plants, native to countries in Southern Europe, helps people living in the Mediterranean to live longer and to have better health according to new research presented at the British Pharmaceutical Conference in Manchester today.

4 Sep 2006

African plant root, Paullinia pinnata, may be the answer to MRSA

A plant root used in Africa as a traditional remedy could hold the key to combating the potentially fatal Methicillin-Resistant Staphylococcus Aureus (MRSA) infection, according to research findings presented today at the British Pharmaceutical Conference in Manchester.

4 Sep 2006

Juice lowers Alzheimer's risk

In a large epidemiological study, researchers found that people who drank three or more servings of fruit and vegetable juices per week had a 76 percent lower risk of developing Alzheimer's disease than those who drank juice less than once per week.

4 Sep 2006