Flavonoids: A family of substances, Quercetin, Hesperin,
Rutin, Pectin, Pro-xanthocyanidin, terpenes, resveratrol,
beta carotene, catechins, polyphenols etc.. found in apples,
oranges, dark fruit and vegetables, yellow and red fruit and
vegetables, red wine, soybeans onions, pineapple etc..
Bilberry: (1 X40 mgs)
Pycnogenol: (2 X 25 mgs)
Bromelain: (2 X 500 mgs) or eat pineapple 5 times weekly.
Quercetin Bioflavonid Complex: Natural Factors
(2 pills per day)
Flavin 7+ (2 caps per day.)
Nu greens (2 caps per day.)
Alpha lipoic acid. (1 cap per day 5 days/week)
Pantethine (Pantethine is definitely diabetic safe) 900 Mg's
per day. (3 X 300 Mgs)
Guggulipid: (2 pills per day.)
Niacin No-Flush: (4 X 325 mgs) Inositol Hexanicotinate
Policosanol: (May not be safe for people taking coumarin,
warfarin or blood thinning agents) (2 X 10 mg)
L-Arginine: (1-3 grams per day) (4 x500 mg)
B-12: (2 X 1000 mcg)
Folic Acid: (2 X 1000 Mcg)
B1: (1 X 100 mgs)
B6: ( 1 x 100 mgs)
Aspirin: (1 X one capsule per day) Novasen,
enteric coated. Don't take with coumadin except on physicians
advice.
Vitamin E: ( 2 X 400) 1x 200 to start. Take organic E mix with tocotrienol, and alpha and gamma tocopheryl.
May not be safe for people on Coumadin or Warfarin. Consult
Doctor.
Garlic: (1 X 600 Mg Kyolic) Consult doctor if on coumadin etc..
L-Carnitine: (2 X 500 mgs)
Eating Fish: (3 servings per week.
Vitamin D (2X 400mgs)
Olive Oil: (2 tbspns per day.)
COQ10: (2 X 60 mgs)
DHEA (dehydroepiandrosterone) also often lowers LDL and raises
HDL.
Green Tea and Booze:
Tea Extract (3 X 200 mgs)
Red Wine (1 X 4 ounce serving)
Vit C: (4 X 500 mg)
Lycopene: (2 X 10 mgs)
Ginkgo Biloba: (1 X 40 mgs) consult doctor about taking
with Coumarin or Warfarin.
Beta Glucan: (1 X 100 mgs)
Oats. (1 serving with 1 tbsp Pysllium per day.
Lots of liquids.)
Silymarin (1 X 450 mgs.) for liver function on
cholesterol reducing meds.
Minerals:
Potassium (1 X 99 mgs)
Magnesium (1 X 100 mgs)
<font color=green>Taurine (2 X 500 Mgs)
Selenium (1 X 50 mgs)</font>
Zinc (1 X 50 mgs)
Chromium: (1 X 200 Mcg)
Anti-platelet activity of soy sauce
Full source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999,
Vol 47, Iss 10, pp 4167-4174
A study showed that soy sauce inhibited platelet aggregation
which causes blood clots). It produced a 50% inhibition of
platelet aggregation response, which had been caused by the
hormone, epinephrine, platelet-activating factor, collagen,
adenosine 5'-diphosphate, and thrombin, respectively. Its
inhibitory effect was much greater than that of
1-methyl-beta-carboline on platelet aggregation by all the tested causal agents. The significant amounts of both
anti-platelet compounds were uniformly contained in
commercially available soy sauce. From these results, soy
sauce may be referred to as functional seasoning containing
alkaloidal components with the potent preventive effect on the
formation of blood clots.
Gamma-tocopherol vs. blood clotting
Full source: JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY, 1999, Vol 34, Iss 4, pp 1208-1215
A study indicates that both alpha- and gamma-tocopherol
vitamin E): 1) decrease blood platelet aggregation, thereby
delaying blood clot formation in arteries (perhaps by an
increase in endogenous antioxidant activity), 2) decrease
superoxide free radical generation in arteries, lipid
peroxidation and LDL oxidation, and 3) increase naturally
produced superoxide dismutase (SOD) activity (a free radical
scavenger). Gamma-tocopherol is significantly more potent
than alpha-tocopherol in these effects.
Tea flavonoids may protect against atherosclerosis
Full source: ARCHIVES OF INTERNAL MEDICINE, 1999, Vol 159, Iss
18, pp 2170-2174
A study indicates a protective effect of tea drinking against
ischemic heart disease. Tea is the major dietary source for
flavonoids in Western populations. The association of drinking
tea with the severity of hardening of the aorta (main artery)
was studied in 3,454 men and women 55 years and older who were
free of cardiovascular disease at the start of the study. There
was a significant, association of low tea intake with severe
aortic atherosclerosis and vice versa. The odds ratios of not
getting atherosclerosis increased from 46% for drinking 1-2
cups of tea to 69% for drinking more than 4 cups per day. The
associations were stronger in women than in men.
Protective effect of N-acetylcysteine (NAC)
Full source: DRUG AND ALCOHOL DEPENDENCE, 1999, Vol 57, Iss 1, pp 61-67
The use of N-acetylcysteine (NAC) 7 days after drinking
alcohol: 1) reduced lipid peroxidation, 2) elevated the reduced
glutathione level in the liver and in red blood cells, 3) and
increased the activity of reduced glutathione-related enzymes
in the blood, red blood cells and in the liver. Without NAC,
drinking alcohol increased the concentration of the lipid
peroxidation products, decreased the liver glutathione
activities, and reduced the glutathione concentration and total
antioxidant status. Alcohol is oxidized to formaldehyde and
then to formate. This process is accompanied by formation of
superoxide anion and hydrogen peroxide (both causing potential
free radical damage). These results suggest that NAC exerts
its protective effect by acting as a precursor for glutathione,
the body's natural antioxidant, and as a free radical scavenger.
Oral vitamin c benefits arteries and platelets
Full source: JOURNAL OF CARDIOVASCULAR PHARMACOLOGY, 1999, Vol 34, Iss 5, pp 690-693
Atherosclerosis is associated with stiffening of arteries and increased platelet activation. This is partly a result of reduced bioavailability of nitric oxide (NO). NO normally has
a variety of protective effects on blood vessels and platelets.
Increased levels of oxygen free radicals are a feature of
atherosclerosis that contributes to reduced NO bioavailability
and might lead to increased arterial stiffness and platelet
activation. Vitamin C, being a dietary antioxidant, inactivates
oxygen free radicals. After acute oral administration of
vitamin C (2 g), vitamin C blood concentrations increased
from 42 to 104 (mu M) at 6 hours after oral administration. It
was associated with a significant reduction in augmentation
index, which is a measure of arterial stiffness (by 9.6), and
ADP-induced platelet aggregation (by 35). There was no change
in these parameters after placebo was administered. Vitamin C,
therefore, appears to have beneficial effects, even in healthy
subjects. The mechanism responsible is likely to involve
protection of nitric oxide from inactivation by oxygen free
radicals. If similar effects are observed in patients with
atherosclerosis or risk factors, vitamin C supplementation
might prove an effective therapy in cardiovascular disease.
Plant foods, antioxidants, and prostate cancer risk
Full source: NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL,
1999, Vol 34, Iss 2, pp 173-184
Certain dietary components of plant origin may reduce the risk
of prostate cancer. A study consisted of 617 cases of prostate
cancer and 636 disease free individuals as controls from
Ontario, Quebec, and British Columbia. It found a decreasing,
statistically significant association of prostate cancer with
increased consumption of green vegetables (-46%), tomatoes
(-36%), beans/lentils/nuts (-31%), and cruciferous vegetables
(-31%). Higher intakes of citrus and non-citrus fruit were
also associated with lower prostate cancer. Among the grains,
refined-grain (white) bread intake was associated with a
decrease in risk (-35%). However, whole-grain breakfast
cereals were associated with a higher risk for prostate cancer. |
