Caloric restriction protects against liver disease, animal studies suggests. Liver Cancer. 2020 Sep;9(5):529-548.
Consuming fewer calories has a protective effect against developing hepatocellular carcinoma ( primary liver cancer) associated with hepatitis C virus infection, and non alcoholic fatty liver disease, according to a rodent study published in the Journal liver cancer.
Editor’s Note: Recently, worldwide increases in obesity and metabolic syndrome have raised the prevalence of primary liver cancer derived from non alcoholic fatty liver disease (NAFLD) and non alcoholic steatohepatitis (NASH), Indicating a close relationship between overnutrition and liver tumorigenesis, the authors stated.
The study used mice with the liver cancer core gene that spontaneously developed fatty liver and tumors. For 15 months, the animals were given either a control diet that allowed them to eat as much as they liked, or a diet that contains 30% fewer calories than the controls.
At the end of 15 months, animals that received calorie restricted diets had fewer and smaller liver tumors, less liver oxidative stress, lower inflammation, downregulation of pro- cancer mediators, increased autophagy(cell self degradation), as well as other improvements, compared to the control group.
In the News: Lower Alzheimers’ Risk with Flavonols
What are Phytochemicals?
Phyto chemicals are biologically active substances in plants that have positive effects on health They are also called phyto- nutrients. They perform a variety of functions including these roles:
- Inhibitors of inflammation
- Preventers of infectious disease
Flavonols act as antioxidants in the body and the good news about flavanols has made chocolate a health food. Cocoa, the main ingredient in chocolate is a rich source of flavonols.. Regular intake of flavonols such as a daily consumption of a cup of hot chocolate made with cocoa powder is related to improved blood flow, reduced blood pressure, and decreased risk of heart disease and stroke. Flavonols are also found in good amounts in foods such as berries, wine, and tea.
Lower Alzheimer’s Risk Linked to Greater Flavonol Intake. Neurology, 2020 Apr 21:94(16):e1749-e1756.
An article in the Journal Neurology reported an association between consuming more compounds known as flavanols, and a lower risk of developing Alzheimer’s disease. Flavanols are found in many fruits and vegetables as well as in tea and chocolate.
The study included 921 participants with an average age of 81. The subjects the subjects did not have Alzheimer’s disease at the beginning of the study. Questionnaires that were completed at enrollment and then annually during a six year average follow-up period, provided data on dietary intake that was analyzed for flavonol content. Participants were also evaluated yearly for the presence of Alzheimer’s disease. Over the course of follow up , 220 individuals developed the disease. Participants were then divided into five groups, according to their level of flavonol intake. Among those whose intake was highest, at an average of 15.3 milligrams per day, 15% developed Alzheimer’s disease , compared to 30% whose intake was lowest, at approximately 5.3 milligram per day.
The authors stated that “eating more fruits and vegetables and drinking more tea could be a fairly inexpensive and easy way for people to help stave off Alzheimer’s dementia.”