SEARCH HEALTH STUDIES

Antidiabetes and Antihypertension potential of corn

Scientists in São Paulo, Brazil, studied ten traditional foods native to the Peruvean Andes, to measure healthy compounds in the foods that are thought to manage early stages of diabetes and high blood pressure. Purple corn scored highest in free-radical-scavenging antioxidant activity, and also had the highest total phenolic content and highest alpha-glucosidase inhibitory activity. The researchers concluded that these native foods, including purple corn, could be useful in designing health-management programs for diabetes and hypertension.
Journal of Medicinal Food. August 2009; 12(4): 704-13.

Quinoa Possible Dietary Aid Against Diabetes

Scientists at the Universidade de São Paulo in Brazil studied ten traditional Peruvian grains and legumes for their potential in managing the early stages of Type 2 diabetes. They found that quinoa was especially rich in an antioxidant called quercetin and that quinoa had the highest overall antioxidant activity (86%) of all ten foods studied. Coming in a close second in antioxidant activity was quinoa’s cousin, kañiwa. This in vitro study led the researchers to conclude that quinoa, kañiwa, and other traditional crops from the Peruvian Andes have potential in developing effective dietary strategies for managing type 2 diabetes and associated hypertension.
Journal of Medicinal Food, August 2009; 12 (4):704-13.

Barley Beta-Glucan Lowers Glycemic Index

Scientists at the Functional Food Centre at Oxford Brookes University in England fed 8 healthy human subjects chapatis (unleavened Indian flatbreads) made with either 0g, 2g, 4g, 6g or 8g of barley beta-glucan fiber. They found that all amounts of barley beta-glucan lowered the glycemic index of the breads, with 4g or more making a significant difference.
Nutrition Research, July 2009; 29(7):4806

Lignans Associated with Weight Control

In Quebec, a University of Laval team led by André Tchernof, studied 115 post-menopausal women and found that those with markers showing more consumption of plant lignans had, on average, a BMI 4 points lower than women with the lowest levels of the markers. They also had better blood sugar control and lower blood pressure. Lignans are found in whole grains, as well as in fruits and vegetables.
British Journal of Nutrition, July 2009; 102(2):195-200. Online First View February 2009, DOI:10.1017/S0007114508162092

More Whole Grains, Less Hypertension

Researchers at Brigham and Women’s Hospital and the Harvard Medical School followed 31,784 men in the Health Professionals Follow-up Study for 18 years, and found that about one-third developed hypertension, or high blood pressure. The researchers found that men who ate the most whole grains had a 19% reduced risk of developing high blood pressure. Those with higher bran consumption had a 15% reduced risk of hypertension, leading researchers to conclude that bran may play an important role in the prevention of hypertension.
American Journal of Clinical Nutrition, July 1, 2009. DOI:10.3945/ajcn.2009.27460

Higher Carbs, Less Risk of Overweight

Canadian researchers examined the diets of 4,451 healthy free-living Canadians and found that those consuming less than 47% of their calories as carbohydrates were more likely to be overweight or obese. Lowest risk of overweight, according to the researchers, may be obtained by consuming 47% to 64% of calories as carbohydrates.
Journal of the American Dietetic Association, July 2009; vol 109, issue 7, 1165-1172
 

Sprouted Buckwheat Extract Decreases Blood Pressure

Korean researchers fed raw buckwheat extract and germinated buckwheat extract to hypertensive rats for five weeks then compared the results. The rats fed the germinated buckwheat had lower systolic blood pressure, while both groups exhibited significantly reduced oxidative damage in aortic endothelial cells. The scientists concluded that “these results suggest that germinated buckwheat extra has an atihypertensive effect and may protect arterial endothelial cells from oxidative stress.”
Phytotherapy Research, July 2009; 23(7):993-8.

Whole Grains Cut Cholesterol

Italy’s National Research Council (CNR) just published a study showing that healthy middle-age adults lowered total cholesterol by 4.3% and LDL (“bad”) cholesterol by 4.9%, by eating whole grains instead of refined grains. The crossover study randomly assigned the 15 subjects to consume either refined or whole grains, in two equal-calorie diets. After three weeks, both groups took a “washout” break for two weeks, then switched diets. Although researchers reported no changes in blood or fat metabolism, hormones associated with insulin levels, compounds linked to immune response, magnesium levels, or CRP (a marker of inflation) with either diet, the subjects’ fasting cholesterol levels definitely improved on the whole grain diet.
Nutrition, Metabolism, and Cardiovascular Disease, online June 9, 2009. DOI:10.1016/j.numecd.2009.03.025

Oat Beta Glucans Improve Immune System Defenses

Italian researchers reviewed existing research about the positive effects of beta glucans on human health. They found that, in addition to reducing cholesterol and blunting glycemic and insulin response,  beta glucans boost defenses of the immune system agains bacteria, viruses, fungi, and parasites.
Minerva Medica, June 2009; 100(3):237-45

Kañiwa's Healthy Components

Researchers in Peru studied kañiwa, a native Andean pseudo-cereal that is a cousin of quinoa, to determine its potential to contribute to health. They found that kañiwa is rich in total dietary fiber and lignins, with high antioxidant activity. Moreover, they found that kañiwa had good functional properties, making it attractive for food processing.
Plant Foods for Human Nutrition, June 2009; 64(2):94-101. (Repo-Carrasco-Valencia et al.)

Cornbread ranks high as whole grain source

Children and youth with type 1 diabetes must be especially careful to eat well, but, like other children, have strong likes and dislikes. Researchers at the University of Massachusetts Medical School worked with 128 young people, ages 7 to 17, at a diabetes camp, to gauge acceptability of a range of whole grains and legumes. Whole grain cornbread was the favorite (85% tried it and liked it, with another 11% willing to try it) followed by whole wheat bread (72% tried/liked and 3% more were willing to try). Those living in an urban setting or frequently consuming fast food were less willing to try whole grain foods.
Diabetes Education. May-June 2009; 35(3): 422-7. Epub Mar 16, 2009.

Whole Grain Cereal for Muscle Recovery

Athletes often choose sports drinks to aid with muscle recovery after endurance exercise. A recent study by Lynne Kammer and her team at the University of Texas compared the effects of ingesting a popular carbohydrate-electrolyte sports drink to those from eating whole grain cereal with low-fat milk, and concluded that the whole grain cereal and milk choice was equal to the sports drink in initiating post-exercise muscle recovery.
Journal of the International Society of Sports Nutrition, May 2009; 6:11. DOI:10.1186/1550-2783-6-11

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