Gary‘s Daily Health News - Vol. 14

Eating spinach could protect against colon cancer

Texas A&M University, September 26, 2021

A new study from the Texas A&M University Health Science Center (Texas A&M Health) suggests eating spinach could prevent colon cancer. And now, building on previous work, researchers are closer to understanding exactly how it works.

In the United States, colon cancer is the fourth-most common cancer and second-leading cause of cancer-related deaths. Previous studies have shown that eating green vegetables and fiber reduces risk of colon cancer by as much as half. This new study, recently published in the journal Gut Microbes, explores the relationship between spinach, gut health, genes and colon cancer outcomes.

The researchers used a model of a hereditary disease called familial adenomatous polyposis, an inherited disorder that causes young people to develop multiple noncancerous growths (polyps) in their colon. Most people with this disease must have their colon surgically removed to prevent hundreds of tumors from growing in their colon as they age. They then undergo often-toxic NSAID treatment to prevent additional tumors from forming in the duodenum, the first part of the small intestine. The results of this study indicate spinach might aid in cancer prevention in these patients by delaying the need for colon removal and prolonged drug treatment.

After feeding freeze-dried spinach to an animal model of familial adenomatous polyposis for 26 weeks, the researchers observed significant antitumor activity in the colon and small intestine. Using an unbiased approach called multi-omics, the researchers found that the tumor suppression by spinach involved increased diversity in the gut microbiome (helpful microbes) and changes in gene expression to help prevent cancer. They also found that fatty acids associated with regulation of inflammation, called linoleate metabolites, were brought to up to a beneficial level after a spinach diet.

"We believe eating spinach can also be protective for people who do not have familial adenomatous polyposis," said principal investigator Roderick Dashwood, director of the Center for Epigenetics & Disease Prevention at the Texas A&M Health Institute of Biosciences and Technology.

Hereditary forms of colon cancer only account for about 10 to 15 percent of cases. The majority of colon cancers are sporadic, meaning they are not driven by a genetic predisposition inherited through a family. Dashwood explains that over decades, exposure to carcinogens through diet and environment can change the way genes are expressed in the gastrointestinal (GI) tract, and this can cause people to develop polyps in the colon and lower GI tract later in life that can progress into cancer. This is why the American Cancer Society recommends starting colon cancer screening at age 45.

Dashwood's lab previously noticed the benefits of spinach in a carcinogen-induced model of colorectal cancer that mimics sporadic cases. In that model, spinach was very effective in preventing polyps, which spurred the team to see how spinach might work in colon cancer driven by genetics.

"My bias was to focus on the chlorophyll story because of my long history examining anti-cancer effects of chlorophyll," Dashwood said. "But it turned out the multi-omics approach prompted other ideas. When we looked at the metabolomic data, there was no chlorophyll. It was actually fatty acids and linoleic acid derivatives that were causing the beneficial effects."

Multi-omics allows scientists to carefully analyze biological "big data" to find associations between different systems in the body, pinpoint biomarkers and better understand the complex interrelationships that drive life. Instead of traditional hypothesis-driven research, multi-omics is a hypothesis-generating approach in which scientists follow the data to land at explanations for results. The three omics used in this study were microbiome (helpful and harmful microbes), transcriptome (gene expression) and metabolome (metabolites, such as amino acids and fatty acids). The word "omics" comes from the "ome" in these words.

To crunch the metabolome data, Dashwood's team utilized the Integrated Metabolomics Analysis Core facility established by Arul Jayaraman at the Texas A&M College of Engineering. First author of the study, Ying-Shiuan Chen, worked closely with Jayaraman and his team for two years to analyze the hundreds of samples collected from the study's models.

"This is one of the most comprehensive metabolomics analyses of its kind, especially in the context of cancer prevention by a whole food, spinach," said Jayaraman, Ray B. Nesbitt Endowed Chair, Presidential Impact Fellow and head of the Artie McFerrin Department of Chemical Engineering at the College of Engineering. "This work was possible due to generous support from the Research Development Fund and Texas A&M System Chancellor Sharp for establishing the Integrated Metabolomics core."

The next step for Dashwood's team is to validate some of the metabolomic aspects of their findings, such as concentrations of linoleic acid metabolites and short chain fatty acids with anticancer effects on the preclinical model, and ideally in human patients.

When it comes to how soon people should start adding spinach into their diet to help prevent colon cancer, it doesn't hurt to start now.

"The sooner the better," Dashwood said. "You shouldn't wait until polyps arise in order to start to do these sorts of preventive things."

 

Increased risk of heart disease may be linked to your stress hormone sensitivity

Medical School at University of Patras (Greece), September 24, 2021

People that are particularly sensitive to stress hormones also exhibit markers that suggest they are at greater risk of developing cardiovascular disease, according to research presented at the 59th Annual European Society for Paediatric Endocrinology Meeting. The study aimed to create a test that could differentiate between stress hormone sensitive and resistant people, to help clinicians better determine therapeutic outcomes and minimise adverse effects in those requiring glucocorticoid treatment. Interestingly, the protein profile associated with glucocorticoid sensitivity included increased risk markers of stress-related disorders such as stroke and heart attack, and may point to new possibilities for diagnostics or therapy in these areas.

Glucocorticoids (GCs) are a group of hormones produced naturally in the body, one of which is the stress hormone cortisol, and they are essential for metabolism and healthy immune function. They act as anti-inflammatories and are routinely used to treat allergies, asthma and other conditions involving an overactive immune system. However, people respond differently to GCs. A test distinguishing between sensitive and resistant people would be very useful in improving treatment outcomes. Proteins in our body are responsible for recognising, transporting and effecting the actions of hormones such as GCs, so it may be that the protein profiles of sensitive and resistant people could indicate GC effectiveness. Chronic stress has long been associated with an increased risk of developing heart disease and stroke but the underlying physiological changes are not well understood.  

In this study, Dr Nicolas Nicolaides and colleagues in Athens, Greece, investigated whether a set of proteins could be identified that would distinguish between GC sensitive and resistant people. 101 healthy volunteers were given a low dose of the GC, dexamethasone, then ranked from the most sensitive to most resistant, based on their blood cortisol levels the following morning. Samples from the top and bottom 10% were then analysed using liquid chromatography mass spectrometry to identify differences in the protein profile between these groups. The sensitive group had 110 upregulated and 66 downregulated proteins compared with the resistant group. Of the upregulated proteins in the sensitive group, several were associated with enhanced blood clotting, amyloid plaque formation in Alzheimer’s disease and immune function.

Dr Nicolaides states, Our findings show, for the first time, how increased glucocorticoid sensitivity may be associated with stress-related disorders, including myocardial and brain infarctions, which could lead to new therapeutic interventions.“

Although Dr Nicolaides, cautions, “This was a small, study, so further, larger studies are needed to confirm the differences observed between the glucocorticoid-sensitive and resistant people.”

This study was part of a larger project, involving genetic and metabolic analyses in healthy subjects with differences in tissue sensitivity to glucocorticoids. The team now plan to perform larger studies to confirm these findings and develop a signature profile for identifying these patient groups, which may also have increased susceptibility to stress-related disorders.

Dr Nicolaides comments, “We speculate that if the most glucocorticoid sensitive people are exposed to excessive or prolonged stress, the resultant increased blood cell activation could predispose them to clot formation in the heart and brain, leading to heart attacks or strokes. We could potentially identify those at more risk and in need of stress management."

 

 

Taking folic acid around conception may help reduce autism risk from pesticides, suggests study

University of California, Davis, September 11, 2021

Mothers exposed to pesticides who took high-doses of folic acid around conception reduced their risk of having children with autistic spectrum disorder (ASD), according to a study in Environmental Health Perspectives.

Mothers who had been exposed to agricultural pesticides at any time in the 3 months before and after conceiving, and who took 800 micrograms/ day (ug/d) of folic acid in the first month of pregnancy halved the risk of their child  developing ASD, found a multi-disciplinary team of researchers from the University of California, Davis.

Regular exposure to outdoor pesticide sprays and foggers, combined with low folic acid intake (800 ug/d) increased the risk of ASD in offspring by 4 times compared with no exposure and high intake. Increasing intake above the 800 ug/d threshold mitigated this risk to 1.8 times in offspring of frequently exposed mothers.

The study also identified significant ASD risk reductions for high-dose folic acid consumers in mothers exposed to household pesticide products.

"We found that if the mom was taking folic acid during the window around conception, the risk associated with pesticides seemed to be attenuated," said first author Professor Rebecca Schmidt.  "Mothers should try to avoid pesticides. But if they live near agriculture, where pesticides can blow in, this might be a way to counter those effects."

"Folic acid intake below the median and exposure to pesticides was associated with higher risk of autism than either low intake or exposure alone," she added. "The mothers who had the highest risk were the ones who were exposed to pesticides regularly."

Although higher folic acid consumption was associated with lower ASD risk, the higher vitamin intake did not eliminate risk.

"It would be better for women to avoid chronic pesticide exposure if they can while pregnant," Schmidt said.

The study is important, the researchers suggest, as it is the first to show evidence for the mitigation of ASD risk from pesticides through maternal folic acid intake. Results are nevertheless consistent with previous research identifying benefits of maternal folic acid intake in protecting against the effects of environmental toxins (including arsenic) on developing offspring.

Study Details

The case-control study used data from the Childhood Autism Risks from Genetics and the Environment (CHARGE) trial. The cohort of children aged between 2 and 5 included 296 who had developed ASD and 220 healthy controls.

Folic acid consumption and peri-conceptual exposure to household pesticides were evaluated by interview, while exposure to agricultural pesticides was estimated by linking data from California Pesticide Use reports to mothers’ addresses.

The observational design of the study prevents establishment of a causal effect. However, it is widely recognised that pesticides can adversely affect DNA methylation, and that folic acid is a major methyl donor. Therefore, the researchers were able to hypothesise potential causal mechanisms for folic acid’s protective effect.

"Folate plays a critical role in DNA methylation (a process by which genes are turned off or on), as well as in DNA repair and synthesis," said Schmidt. "These are all really important during periods of rapid growth when there are lots of cells dividing, as in a developing foetus. Adding folic acid might be helping out in a number of these genomic functions."

“Larger studies, exposure measurements or markers that are prospectively collected, and research on potential mechanisms would be helpful in moving the field forward,” the researchers proposed regarding possible next steps.

 

 

A study shows the effectiveness of ozone as a disinfectant agent against SARS-CoV-2 in public transport

University of Valencia (Spain), September 24, 2021

The Hydrens team of researchers developed a numerical model that estimates the ozone concentration needed to meet the disinfection criteria. To do this, it takes into account the geometry and volume of the space to be treated, the type of materials inside it and their capacity to absorb ozone, and the characteristics of the impulsion-distribution system used.

"To determine the amount of ozone required, the model also takes into account the barriers that the ozone may encounter, such as seats, bars, handles, etc. –which cause the gas to decompose when it hits them. As part of the ozone is lost in this way, this has to be allowed for when calculating the amount of gas necessary for proper disinfection. That is precisely what our model does," says Javier Navarro, a researcher at the UPV's Department of Chemical and Nuclear Engineering.

The catalyst is key

The model was validated through several tests, both in the laboratory and in metro and tram wagons –which were provided by Ferrocarrils de la Generalitat Valenciana, the Valencian Government railway company. An ozonisation system was installed in them that injected more and more gas, until it reached the concentration determined by the model. A catalyst for the decomposition of the residual ozone was installed too, in order to preventing its emission into the atmosphere.

"After disinfection, some residual ozone remains inside the wagons which has to be eliminated as quickly as possible, and that is what the catalyst that we at the ITQ provide does. In the tests that we have carried out, after applying the disinfection protocol that has been developed and taking our model into account, the residual ozone is eliminated through catalytic decomposition. In this way, the inside of the wagons remains free of ozone, and the emission of this gas into the atmosphere is prevented," says Antonio Chica, a senior CSIC scientist at the Institute of Chemical Technology (ITQ), a joint centre of the UPV and the CSIC.

The study team stresses that this procedure should be carried out when wagons are empty, with no passengers, starting with the injection of ozone and ending with the catalytic decomposition of the residual gas. Researchers also point out that using ozone in this way makes it possible to disinfect areas that cannot be disinfected with other methods –such as ultraviolet light, which does not reach every corner of the passenger compartment.

A system suitable for buses, aeroplanes...

"The efficacy of the system has been validated using porcine epidemic diarrhoea virus (PEDV) and murine norovirus (MNV-1) as surrogates for SARS-CoV-2 and human norovirus, respectively. The results clearly support the use of ozone as an effective measure for virus inactivation in public transport. In laboratory-scale experiments, we achieved inactivation with ozone concentrations of 100 ppm for 25 min at 25 °C and 95% relative humidity. In a live test, we achieved the same inactivation efficiency with 55 ppm ozone for 20 min at 32 °C and 87% RH, which shows the relevance of humidity for inactivation efficiency," says Gloria Sánchez, the researcher in charge of the IATA-CSIC Environmental Virology and Food Safety Laboratory (VISAFELab).

Additionally, the UPV, CSIC, Hydrens, UJI and IATA team points out that, even though the experiments were carried out on real metro and tram wagons, the procedure that they developed can be extended to other vehicles such as buses and aeroplanes, and to interior spaces of buildings.

 

 

The spice of life—cinnamon cools your stomach

Royal Melbourne Institute of Technology (Australia), September 28, 2021 

 

Adding cinnamon to your diet can cool your body by up to two degrees, according to research published today. And the spice may also contribute to a general improvement in overall health. The research has been published in the journal Scientific Reports.

 

Project leader Distinguished Professor Kourosh Kalantar-zadeh, from RMIT's School of Engineering, said the results of the study, which used pigs, seemed to show that cinnamon maintained the integrity of the stomach wall.

 

"When pigs feed at room temperature, carbon dioxide (CO2) gas increases in their stomach. Cinnamon in their food reduces this gas by decreasing the secretion of gastric acid and pepsin from the stomach walls, which in turn cools the pigs' stomachs during digestion. When the pigs are hot, they hyperventilate, which reduces CO2 production. With cinnamon treatment, CO2 decreases even further. This not only cools the pigs but leads to a significant improvement in their overall health."

 

Fellow researcher Dr Jian Zhen Ou said: "Altogether cinnamon cooled the stomach by up to 2C.

 

"No wonder cinnamon is so popular in warm regions as taking it makes people feel better and gives them a feeling of cooling down."

 

The research is part of a bigger study at RMIT into gut health using swallowable gas sensor capsules or smart pills, developed at the University.

 

Kalantar-zadeh said gut gases were the by-product of digestion and could provide valuable insights into the functioning and health of the gut.

 

"Our experiments with pigs and cinnamon show how swallowable gas sensor capsules can help provide new physiological information that will improve our understanding of diet or medicine. They are a highly reliable device for monitoring and diagnosing gastrointestinal disorders. They will revolutionise food science as we know it."

 

Scientists at the University of Melbourne and Monash University also contributed to the paper, entitled "Potential of in vivo real-time gastric gas profiling: a pilot evaluation of heat-stress and modulating dietary cinnamon effect in an animal model."

 

 

 

Healthiest Produce That's in Season in September

GreenMedInfo, September 24th 2021 

 

These seven nutrient-packed fruits and vegetables are just in time for your fall-season plans for optimal health and well-being

As the fall season rolls around we're reminded of cool weather, the richest earth colors and the start of another school year. September is also a great time to enjoy the healthiest fruits and vegetables from nature. Keep a list of the freshest produce available in this season and have a look at their unique benefits.

1. Apples: Anticancer Potential

It's fairly easy to take apples for granted for their availability all year round. But their healing properties stand out from the rest; apples have been found, for instance, to prevent oxidative damage and impaired maze performance, as well as reduced cognitive performance in aging animal models.[i],[ii]

Consuming apples has also been linked by a few studies to cancer risk reduction, including the risk of colorectal cancer.

In a study, this type of cancer was inversely correlated with daily number of apple servings, with the most significant reductions observed for an intake of one or more servings of the fruit daily.[iii] In liver cancer, the peel was experimentally confirmed to kill cancer cells, likely due to its high content of phenolic compounds, antioxidants and anti-proliferative action.[iv] In breast cancer, the fruit was seen to inhibit mammary tumors in animal subjects.[v]

2. Plums: Bone Health and Constipation

You can consume plums either fresh or dried, commonly known as prunes in such a form. Plums can be enjoyed as sauces, jams and chutneys; they can also add a nice sweet touch to meat dishes or turnovers.

Prunus domestica L. is believed to promote bone health, effectively preventing and reversing bone loss. To test this, researchers recruited 236 women, one to 10 years postmenopausal, to their trial and found that only dried plum significantly reduced the blood levels of bone turnover markers in the subjects.[vi]

For everyday wellness, consuming prunes may also help treat constipation. People who ate 2 ounces or 50 grams (g) of prunes every day for three weeks reported having better stool consistency as well as frequency versus the psyllium group.[vii]It's important, though, not to consume too many prunes to prevent unwanted effects such as diarrhea.

3. Artichokes: Pro-Liver Action

Known by the names French artichoke and green artichoke in the U.S., the artichoke is part of the species of thistle that's been cultivated as food. The plant's edible portion is made up of flower buds before the flower fully blooms.

In studies, artichoke has been found to have antioxidant, choleretic, bile-enhancing as well as lipid-lowering effects, along with standout benefits for the liver.[viii] In animal findings, the leaves and roots' liquid extracts have exhibited an ability to protect the liver and potentially help liver cells regenerate.

In healthy subjects, boiled wild artichoke also appeared to reduce postprandial glycemic and insulin responses, although with no effect seen on metabolic syndrome patients.[ix]

4. Okra: Benefits From Mucilage

An economically valued vegetable in tropical and subtropical areas, okra has immature fruits used as a vegetable in soups, stews or salads whether fresh, dried or boiled.

Okra is known to be mucilaginous after it's cooked. The mucilage has a number of medicinal uses, including binding cholesterol and bile acid carrying toxins dumped into it by the liver.[x] Okra also offers fiber and protein consisting of lysine and tryptophan amino acids.

Okra has a number of potential health benefits, from helping to prevent cardiovascular disease and Type 2 diabetes to supporting digestion and fighting some forms of cancer.[xi]

5. Cauliflower: Weight Management

Cauliflower belongs to the Brassica species, known for their health-promoting phytochemicals such as vitamin C, minerals and phenolic compounds.[xii]

Some of cauliflower's properties may aid in weight loss: it is low-calorie, with only 25 calories in every cup, and often serves as a substitute to less nutrient-dense foods such as rice. Its dietary fiber helps slow digestion as well as promote satiety, which may reduce the number of calories consumed throughout the day.[xiii]

In cooking cauliflower, boiling and blanching it had a significant effect on nutrient composition and led to significant losses of protein, minerals and phytochemicals.[xiv] As good news, steaming and stir-frying showed the lowest nutrient reduction.

6. Pears: Inflammation Fighter

This sweet, bell-shaped fruit is chock-full of health benefits. For one, it contains antioxidants and offers 27 to 41 milligrams of phenolics for every 100 g.[xv]According to animal studies, pears may regulate alcohol metabolism, prevent ulcers and lower cholesterol levels.

Pears aren't just a juicy fall treat but also a potent inflammation fighter. They are a rich source of flavonoid antioxidants, which can combat inflammation and help reduce disease risk.[xvi] In a large study involving more than 200,000 subjects, eating five or more weekly servings of fruits like pears, which are rich in anthocyanins, was linked with a lower risk of Type 2 diabetes.[xvii]

7. Mushroom: Reduced Mortality Risk

Mushrooms have a long history as a health-promoting food, dating back to their cultivation in ancient China. These fungi contain the same form of vitamin B12 found in meat, albeit in very low quantity, as well as fiber, selenium and other vitamins and minerals.[xviii]

Preclinical and clinical studies hail mushrooms' benefits on cognition, weight loss, oral health and even cancer prevention.[xix] They are thought to support healthy immune and inflammatory responses through their effects on gut microbiota.

Investigating the ties between mushroom intake and all-cause and cause-specific mortality risk, a 2021 study concluded that consuming mushroom was associated with a lower risk of total mortality in a nationally representative sample of U.S. adults.[xx]

Several different types of mushrooms are available in the market, with the common button mushroom as the most popular in the U.S. It can be eaten raw or cooked.[xxi] Other varieties include:

• Enoki, with long and thin white stems with small white caps
• Oyster, a fan-shaped delicate cap

Portobello, a large brown thick cap with a rich, juicy flavor often used as a meat substitute.