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.

Level of cellular stress determines longevity of retinal cells

Stress can be adaptive. It can make you sharper, help you focus and it can even improve your performance. But too much of it can tax cells to the point where they can no longer cope and slowly self-destruct.

30 Apr 2009

Grapes may prevent heart health risks beyond the simple blood pressure-lowering impact

Can a grape-enriched diet prevent the downhill sequence of heart failure after years of high blood pressure?

22 Apr 2009

Scientists to develop antioxidants from Rosemary

The benefits of UK grown rosemary are set to be explored, and with it the potential to create a new genre of renewable bio-based antioxidants.

22 Apr 2009

Walnuts can reduce breast cancer risk

Walnut consumption may provide the body with essential omega-3 fatty acids, antioxidants and phytosterols that reduce the risk of breast cancer, according to a study presented at the American Association for Cancer Research 100th Annual Meeting 2009.

22 Apr 2009

Antioxidant ellagic acid prevents UV skin damage that leads to wrinkles

Using a topical application of the antioxidant ellagic acid, researchers at Hallym University in the Republic of Korea markedly prevented collagen destruction and inflammatory response - major causes of wrinkles -- in both human skin cells and the sensitive skin of hairless mice following continuing exposure to UV-B, the sun's skin-damaging ultraviolet radioactive rays.

22 Apr 2009

Eggs for breakfast help manage hunger and calorie consumption

New studies presented this week at Experimental Biology 2009 enhance the growing body of evidence supporting the nutritional benefits of eggs.

20 Apr 2009

Coffee, caffeine and amyotrophic lateral sclerosis

Amyotrophic lateral sclerosis (ALS) is a fatal disease that damages key neurons in the brain and spinal cord.

20 Apr 2009

Cooked tomatoes may be healthier than raw ones

According to scientists in New Zealand, eating a raw tomato may not be the best way to access it s healthy antioxidants - they say a mere 4% of the antioxidant lycopene is released from raw tomatoes.

20 Apr 2009

Asthma linked to lack of vitamins A and C in the diet

A review of published scientific studies carried out by British researchers has revealed that people with low levels of the vitamins A and C were more likely to suffer from asthma.

16 Apr 2009

Griddle and microwave-cooking maintains highest levels of antioxidants in vegetables

Some vegetable cooking methods may be better than others when it comes to maintaining beneficial antioxidant levels, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.

15 Apr 2009

New therapies expected to help reduce future burden of age-related macular degeneration

The prevalence of the eye disease age-related macular degeneration is projected to increase substantially by 2050, but the use of new therapies is expected to help mitigate its effects on vision, according to results of simulation modeling reported in the April issue of Archives of Ophthalmology.

13 Apr 2009

Dietary flaxseed may help prevent colorectal tumors

New research from South Dakota State University offers evidence that including flax in the diet may help prevent colorectal tumors or keep tumors from growing as quickly when they do form.

6 Apr 2009

Moderate alcohol intake may be beneficial to bone health

In an epidemiological study of men and post-menopausal women primarily over 60 years of age, regular moderate alcohol intake was associated with greater bone mineral density (BMD).

2 Apr 2009

What makes olive oil so healthy?

Scientists have pinned down the constituent of olive oil that gives greatest protection from heart attack and stroke.

1 Apr 2009

In lab supplements of lipoic acid lower triglyceride levels

Studies done with laboratory rats suggest that supplementation of their diet with lipoic acid had a significant effect in lowering triglycerides, which along with cholesterol levels and blood pressure are one of the key risk factors in cardiovascular disease.

30 Mar 2009

Melatonin may be served as a potential anti-fibrotic drug

In China, the incidence of liver cirrhosis is still high. Liver cirrhosis results from fibrosis. If treated properly at fibrosis stage, cirrhosis can be prevented.

30 Mar 2009

Researchers find direct link between oxidative stress and inflammatory signals in the blood

The finding could lead to improved strategies for preventing several diseases by including antioxidants in the diet and for reducing the impact of inflammation in critically ill patients by adding cysteine to intravenous or tube feeding.

30 Mar 2009

Genetic variations may determine lung function and susceptibility to maternal smoking

A tiny variation within a single gene can determine not only how quickly and well lungs grow and function in children and adolescents, but how susceptible those children will be to exposure to second-hand tobacco smoke, even in utero, according to researchers from the University of Southern California.

29 Mar 2009

Powerful antioxidant found in a tiny plant reduce computer eye strain

Along with the computer age comes the age of eye fatigue. As we sit for endless hours staring at our computer (whether at work or leisure), we develop a host of symptoms and resulting complaints. Burning achy eyes, headache, blurry vision, stiff shoulders ... sound familiar? Well, you are not alone.

20 Mar 2009

Long-term storage of green tea lessens health benefits

Green tea leaves produce antioxidant organic compounds called catechins that reportedly have beneficial health effects, such as fighting bacteria, viruses and cancer.

20 Mar 2009