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July, 2007

Lutein, Eyes and Skin Health

In the controlled, year-long LAST trial, lutein was found to increase macular pigment density and improve measures of visual function such as glare recovery and near visual acuity in men with atrophic AMD (1). Since lutein filters potentially damaging UV light in the macula, scientists have theorized that lutein plays a similar protective role in the skin. Now, results of a double-blind trial from the University of Naples suggest that those taking supplemental lutein for ocular concerns might also derive a skin-protective effect (2).

(1) Richer S, et al. Double-masked, placebo-controlled, randomized trial of lutein and antioxidant supplementation in the intervention of atrophic age-related macular degeneration: the Veterans LAST study (Lutein Antioxidant Supplementation Trial). Optometry 75:216-30, 2004.

(2) Palombo P, et al. Beneficial long-term effects of combined oral/topical antioxidant treatment with the carotenoids lutein and zeaxanthin on human skin. Skin Pharmacol and Physiol 20:199-210, 2007.

Editor's Note: For an excellent sublingual eye formula containing lutein (as well as zeaxanthin, gingko biloba and bilberry) see the Clear Focus product.

Omega-3 fatty acids help prevent retinopathy

An online journal letter published on June 24, 2007 reported the finding of researchers at Children's Hospital Boston, Brigham and Women's Hospital, Massachusetts General Hospital, the University of Goteborg in Sweden, and the National Institutes of Health, that omega-3 polyunsaturated fatty acids have a protective effect in mice against the development and progression of deterioration of the retina of the eye, known as retinopathy. Retinopathy in mice shares characteristics with retinopathy of prematurity (ROP) in human infants, as well as with diabetic retinopathy and age-related macular degeneration (AMD) in adults.

Lois Smith, MD, PhD, and Kip Connor, PhD, of Children's Hospital Boston's Department of Ophthalmology, and associates gave mice diets high in the omega-3 fatty acids EPA and DHA, or in the omega-6 fatty acid arachidonic acid, and examined the animals' retinas. They found that greater dietary omega-3 fatty acid content reduced the area of vessel loss which leads to the regrowth of abnormal vessels that characterizes retinopathy. "It is remarkable that with only a two percent change in dietary omega-3 intake, we observed an approximate 40-50 percent decrease in retinopathy severity," Dr Connor stated.

The omega-3s create bioactive mediators which protect against abnormal blood vessel growth by suppressing tumor necrosis factor alpha, an inflammatory protein found in microglia associated with retinal blood vessels. "If omega-3 fatty acids, or these anti-inflammatory mediators, are as effective in humans and they are in mice, simple supplementation could be a cost-effective intervention benefiting millions of people," Dr Smith observed. "The cost of blindness is enormous."

Editor's Note: We recommend Carlsons Fish Oil for the daily omega-3 fatty acids.

Cataract: Relationship Between Nutrition and Oxidation

Past study shows that an optimal intake of antioxidants can extend lens function. It has been estimated that in the United States over half of the cataract extractions and associated costs would be obviated if cataract could be delayed by 10 years. The data reviewed indicate that optimizing nutrition will help achieve that objective.

Taylor A. Journal of the American College of Nutrition, 1993 Apr, 12(2):138-46

Pub type: Journal Article; Review; Review, Tutorial. (UI: 93217072)

Editor's Note: Research confirms that the health of our eyes is integrally related to the health of our bodies and the way we nourish ourselves.

To help prevent cataracts and/or to help manage existing cataracts, see our Complementary Care and Self-Help sections.

Lutein, Zeaxanthin and AMD

New study concludes that diets rich in lutein plus zeaxanthin may protect against intermediate AMD in healthy women younger than 75 years. For full study, go to http://archopht.ama-assn.org/cgi/content/short/124/8/1151

Arch Ophthalmol. 2006;124:1151-1162

Editor's Note: Macular Degeneration has been shown over and over again to be responsive to nutritional supplementation and proper dietary considerations.

Dark Chocolate Can Help Lower Blood Pressure

New study shows that just 6 grams of dark chocolate eaten daily (equal to the size of 1.5 chocolate kisses) can help lower blood pressure, according to University of Cologne researcher Dr. Dirk Taubert, the study's lead author. Dr. Taubert said the blood pressure reductions with dark chocolate were small but still substantial enough to potentially reduce cardiovascular disease risks, although study volunteers weren't followed long enough to measure that effect.

The study appears in a recent Journal of the American Medical Association. It was funded by University Hospital in Cologne. In this study, systolic blood pressure, the top number, fell an average of nearly three points and diastolic dropped almost two points in the dark chocolate group, compared with no change in blood pressure readings in the white chocolate group.

Cocoa contains flavonols, plant-based compounds that also are credited with giving red wine its heart-healthy benefits.

Editor's Note: For your daily dose of chocolate, we recommend any organic brand with at least 70% chocolate in the formula. The higher the percentage of chocolate the better.

Editor's Note2: Other nutrients that help lower blood pressure include garlic, omega-3 fatty acids, CoQ10, increased fiber in the diet, vitamin C, potassium, calcium and magnesium. For more related studies, go to our website

Are you Slowing Your Aging?

Calorie restriction is the only scientifically proven way to slow aging and improve health. The Calorie Restriction Society's research will for the first time examine the genomes of human calorie restrictors. We all know that genes control much of our bodies' functioning. We also know that genes are affected by their environment, including what we eat and how much. This study will compare the genomes of calorie restrictors, of dedicated exercisers, and of lean healthy adults who neither restrict calories per se nor exercise strenuously. The point is to learn what genes are affected by CR and to correlate the gene expression with clinical markers, many of which are standard blood tests. This will give people an easy way to locally check the likely genetic effect of their dietary intake. Voil�! "Now I know whether my practice is likely to be slowing my aging."

You can learn all about this and support the research too. People from around the world will converge from Friday, August 10, through Sunday, August 12, on Tarrytown, New York, for a workshop: "CR and Glucose Control." Millions of people of moderate weight are already limiting calories, but they are not activating the longevity biology needed to get the life-transforming benefits of calorie restriction. This workshop will show how to do that. And it is the CR Society's way of saying "thank you" to people who contribute $1000 or more to the research.

Creamy Wild Leek and Potato Soup

Wild leeks, also called ramps, are quick cooking and taste garlicky. They have a little bulb like a young scallion with tender green leaves that fan out like small tulips. You can find them growing in the woods or at your local farmers market or health food store in early spring. Here is a delicious twist from the classic potato leek soup. Pureeing this bean soup make it creamy without dairy or soymilk.

Serves 4 to 6

2 tablespoons extra virgin olive oil
5 garlic cloves, thickly sliced
4 cups coarsely chopped potatoes
4 cups water
2 1/2 cups cooked navy beans
1 bay leaf
3 cups coarsely chopped wild leeks
1 1/2 teaspoons dried oregano
1 teaspoon sea salt or to taste
1/2 cup coarsely chopped parsley

1. Place the oil in a 6-quart stockpot and warm over medium heat. Add the garlic and potatoes and sauteed for 5 minutes, or until potatoes are fragrant.
2. Add the water, navy beans, and bay leaf. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmered covered for 25 minutes, or until the potatoes are soft.
3. Add the leeks and oregano, and continue to simmer covered for 2 minutes, or until the leeks turn bright green.
4. Stir in the sea salt.
5. Adjust the seasonings, if desired.
6. Pureed half the soup in a blender, and stir it back into the pot.
7. Ladle the hot soup into bowls and garnish each with parsley before serving.

From Leslie Cerier's new cookbook, Going Wild in the Kitchen (2005, Square One Publishers)

Leslie is also available for nutritional consultations.