The 25 Best Superfoods!

Dr. James Manos (MD)
July 5, 2019

The 25 Best Herbs & Dietary Supplements as Superfoods 

·         Blueberry (genus Vaccinium)

·         Phytosterols (plant sterols & plant Stanol esters)

·         Garlic/ aged garlic extract Kyolic®

·         Pomegranate (Punica granatum)

·         Extra virgin olive oil (obtained from the olive tree Olea europaea) and sesame oil

·         Red wine

·    Proanthocyanidins/ oligomeric proanthocyanidin complexes (OPCs)/ Grape seed proanthocyanidin extract (GSPE) & Pycnogenol (French maritime pine bark extract)

·         Green tea (Camellia sinensis)

·         Cinnamon (Cinnamomum cassia)

·         Cranberry (Vaccinium macrocarpon or Oxycoccus macrocarpus)

·         Omega – 3 fatty acids: Fish oil (EPA & DHA) & Flaxseed (linseed) oil (alpha-linolenic acid (ALA))

·         Soybeans (Glycine max)

·         Oat (Avena sativa)

·         Curcumin (turmeric)

·         Huperzine A

·         Lutein & Zeaxanthin

·         Milk thistle (Silybum marianum) / silymarin

·         Brewer’s yeast/ Epicor®

·         L – Carnitine (levocarnitine) and propionyl – L – carnitine

·         Hawthorn berry (Crataegus)

·         Beetroot (Beta vulgaris) & Betaine

·         Spirulina

·         Colostrum

·         Royal jelly

·         Kale

        Blueberry (genus Vaccinium; species, e.g., Vaccinium angustifolium)

·         Blueberries are perennial flowering plants with indigo-colored berries in the section Cyanococcus within the genus Vaccinium (a genus that also includes cranberries & bilberries). Species in the section Cyanococcus are the most common fruits sold as ΄΄blueberries΄΄ and are native to North America.

·         Blueberry should not be confused with bilberry. Outside of the United States, the name ΄΄blueberry΄΄ may be used for a plant called ΄΄bilberry΄΄ in the U.S.

·         Blueberries contain anthocyanins, other pigments, and various phytochemicals, which are under preliminary research for their potential role in reducing risks of diseases such as inflammation and cancer. In preliminary research, feeding blueberries to rats reduced brain damage in experimental stroke and may cause increased vascular nitric oxide (NO) production that influences blood pressure regulation. Additional research showed that blueberry consumption in rats altered glycosaminoglycans and vascular cell components, affecting blood pressure control. Other animal studies found blueberry consumption lowered cholesterol and total blood lipid levels. Supplementation of diets with wild blueberry juice may affect memory and learning in older adults while reducing blood sugar and symptoms of depression.

·         A study concluded that daily dietary supplementation with bioactive from whole blueberries improved insulin sensitivity in obese, non-diabetic, and insulin-resistant participants.

·         In a study, the effect of wild blueberries on the composition and structure of aortic Glycosaminoglycans (GAGs) was examined in 20-week-old spontaneously hypertensive rats (SHRs) after 8 weeks on control (C) or a wild blueberry-enriched diet (WB). The study reported a redistribution of Glycosaminoglycans (GAGs) at the level of composition and their fine structural characteristics with implications for the endothelial dysfunction of the spontaneously hypertensive rat (SHR).

·         A study concluded that blueberries may improve selected features of metabolic syndrome and related cardiovascular risk factors at achievable dietary doses.

·         A study concluded that blueberry anthocyanins and the respective anthocyanin-pyruvic acid adducts demonstrated anticancer properties by inhibiting cancer cell proliferation and by acting as cell anti-invasive factors and chemo-inhibitors. The anthocyanin-pyruvic acid adduct extract showed a more pronounced effect in MDA-MB-231, suggesting an effect independent of estrogen receptors.

·         A study demonstrated that significant cognitive enhancement was observed in adult mice after short-term i.p. supplementation with the blueberry extract concentrated in polyphenols is closely related to higher brain antioxidant properties and inhibition of AChE (acetylcholinesterase) activity. These findings stress the critical impact of wild blueberry bioactive components on brain function.

·         The findings of a preliminary study suggest that moderate-term blueberry supplementation can confer a neurocognitive benefit and establish a basis for more comprehensive human trials to study preventive potential and neuronal mechanisms.

·         A study concluded that dietary blueberries may be effective in managing early stages of hypertension (high blood pressure), partially due to an inhibition of soluble ACE activity.

·         A study showed that blueberries can significantly inhibit the proliferation and activation of the hepatic (liver) stellate cells (HSC) and reduce extracellular matrix synthesis. It may have potential preventive and protective effects on hepatic (liver) fibrosis. The mechanism may be related to an elevated expression of HO-1 through the Nrf2 pathway.

·         A study concluded that the polyphenolic compounds in blueberries had robust and reproducible benefits during aging that were separable from antioxidant effects.

·         A study concluded that the lifespan-prolonging activity of blueberry extracts was at least partially associated with its interactions with MTH, Rpn11, and endogenous antioxidant enzymes superoxide dismutase (SOD) and catalase (CAT).

·         The findings suggest that blueberries' antiadhesion and antiproliferation (anticancer) activity are associated with high molecular weight proanthocyanidin oligomers found in wild blueberry fruits.

·         In a study, dietary blueberries and/or broccoli altered the composition and metabolism of the cecal microbiota and the colon morphology. The study concluded that its results warrant further investigation through clinical studies to establish whether the consumption of blueberries and/or broccoli can alter the composition and metabolism of large intestine microbiota and promote colon (gut) health in humans.

·         The findings of a study illuminate nutrition-derived lipid raft modulation as a novel therapeutic approach to blunt inflammatory and oxidative stress in the aging or diseased CNS (central nervous system).

·         In a study, histological examination of the retinal section confirmed the electroretinography results, showing protection of the outer nuclear layer of the retina (a light-sensitive layer of tissue lining the inner surface of the eye) in the Wistar rats fed with blueberries, while all placebo-fed rats and blueberry-fed Brown-Norway rats showed evidence of retinal damage concentrated in the superior hemiretina. The neuroprotective potential of anthocyanins in this model is discussed in terms of interaction with rhodopsin/phototransduction and antioxidative capacity.

·         A study concluded that blueberry anthocyanin extract (BAE) is beneficial to Retinal pigment epithelium (RPE) cells of the eye by protecting these cells against light-induced damage through the suppression of aging and apoptosis (programmed cell death) as well as the downregulation of the over-expressed vascular endothelial growth factor (VEGF) to a normal level. These results demonstrate that BAE is efficacious against senescence and light-induced damage of RPE cells. 

·         A study demonstrated that the ingestion of a blueberry smoothie prior to and after exercise-induced muscle damage (EIMD) accelerates recovery of muscle peak isometric strength. Although independent of the beverage’s inherent antioxidant capacity, this effect involves an up-regulation of adaptive processes, i.e. endogenous antioxidant processes, activated by the combined actions of eccentric exercise and blueberry consumption. These findings may benefit the sporting community, which should consider dietary interventions that specifically target health and performance adaptation.

   Phytosterols (plant sterols, including beta-sitosterol, campesterol, and stigmasterol) and plant Stanol esters (including sitostanol and campestanol)

·         Phytosterols include plant sterols and stanols. They are steroid compounds similar to cholesterol that occur in plants and vary only in carbon side chains and/or the presence or absence of a double bond. Stanols are saturated sterols, having no double bonds in the sterol ring structure. More than 200 sterols and related compounds have been identified. Phytosterols are widely recognized as a food additive with proven cholesterol-lowering efficacy. The richest naturally occurring sources of phytosterols are vegetable oils and their products. Nuts are also rich in phytosterols and, when eaten in smaller amounts, can still significantly contribute to total phytosterol intake, while cereal products, vegetables, fruit, and berries, which are not as rich in phytosterols may also be significant sources of phytosterols due to their higher intakes. The intake of naturally occurring phytosterols ranges between about 50 – 450 mg/day. The most commonly occurring phytosterols in the human diet are beta-sitosterol, campesterol, and stigmasterol, accounting for approximately 65%, 30%, and 3% of diet contents, respectively. The most common plant stanols in the human diet are sitostanol and campestanol, which combined comprise about 5 percent of dietary phytosterol.

·         Phytosterol (plant sterol) is a plant-based compound that can compete with dietary cholesterol to be absorbed by the intestines, resulting in lower blood cholesterol levels. Phytosterols may have some effect in cancer prevention.

·         Foods enriched in phytosterols in the diet enrich the phytosterol intake without having to change eating patterns.  Phytosterols lower cholesterol levels by competing with cholesterol for absorption in the intestine. Having a similar structure to cholesterol, phytosterols compete with cholesterol of dietary and biliary origin for incorporation into micelles in the gastrointestinal tract. Cholesterol displaced from the micelles is not absorbed and is destined for fecal excretion.

·         Patients with hypercholesterolemia (increased blood cholesterol) can eat phytosterols and stanols found in nuts, seeds, vegetable oils, and fortified food products, such as orange juice, yogurt, margarine spreads, and salad dressing. Studies show that eating spreads enriched with phytosterols per day reduced total cholesterol by up to 11% and LDL cholesterol (‘bad’ cholesterol) by up to 15%.

·         Plant sterols and stanols are naturally occurring substances found in plants. They are present in small quantities in many fruits, vegetables, vegetable oils, nuts, seeds, cereals, and legumes. Studies have shown that plant sterols/stanols included with a heart-healthy eating plan may reduce the risk for heart disease. The sterols/stanols work by blocking the absorption of cholesterol in the small intestine. This lowers the LDL cholesterol (‘bad’ cholesterol) by 6 –15% without affecting the HDL cholesterol (‘good’ cholesterol). The National Cholesterol Education/Adult Treatment III program guidelines recommend plant sterols/plant stanols as part of a heart-healthy eating plan. Eating a heart-healthy, low-fat diet that includes eating plenty of fruits, vegetables, whole-grain foods, plant sterols/stanols, plus regular physical activity helps reduce the risk of heart disease. The food industry has produced plant sterol/stanol-enriched margarine to meet this higher intake needed for beneficial effects. Regular and light margarine are available, with only trace amounts of trans fatty acids.

        Garlic/ aged garlic extract Kyolic®

·         Garlic is a spice that belongs to the onion genus Allium, family Amaryllidaceae. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Garlic has been used throughout history for both culinary and medical purposes. Allium sativum is a bulbous plant. It grows up to 1.2 m (4 ft) in height. It produces hermaphrodite flowers. Within the species, Allium sativum, there are also two main subspecies or varieties: a) Allium sativum var. ophioscorodon (Link) Doll, called Ophioscorodon, or hard necked garlic, includes porcelain garlic, rocambole garlic, and purple stripe garlic. It is sometimes considered to be a separate species, Allium ophioscorodon G.Don. b) Allium sativum var. sativum, or soft-necked garlic, includes artichoke garlic, silverskin garlic, and creole garlic. Bulb garlic is available in many forms, including fresh, frozen, dried, fermented (black garlic), and shelf-stable products (in tubes or jars). The garlic plant bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. The sulfur compound allicin, produced by crushing or chewing fresh garlic, produces other sulfur compounds: ajoene, allyl polysulfides, and vinyldithiins. Aged garlic lacks allicin but may have some activity due to the presence of S-allylcysteine. Allicin is released only by crushing or chewing raw garlic and cannot be formed from cooked garlic.  Allicin is a highly unstable, odorous compound generated when fresh raw garlic is crushed. An enzyme, alliinase, combines with a compound called alliin in raw garlic to generate allicin. Topically, allicin has been shown to kill bacteria and a whole array of organisms. However, in living bodies, it changes into other compounds quickly and loses much of its anti-microbial activity. It receives most of the attention in regard to garlic chemistry due to its characteristic odor, though there are more than 70 different sulfur-containing compounds in garlic that may have therapeutic value, not to mention the various non-sulfur compounds in garlic, such as saponins and fructans, which are often neglected. S-Allylcysteine (SAC) is the most abundant organosulfur compound in aged garlic extract.

·         Garlic has antibacterial, antiviral, and antifungal properties. It is used for the common cold and also may prevent cancer and cardiovascular disease. It may decrease cholesterol and triglycerides. It may also decrease blood sugar and thus may help patients with diabetes mellitus.

·         Garlic is possibly effective for the following conditions: a) Hypertension (high blood pressure). Some research shows that garlic can reduce blood pressure in people with high blood pressure by as much as 7% or 8%. It also seems to lower blood pressure in people with normal blood pressure. Most studies have used a specific garlic powder product (Kwai, from Lichtwer Pharma). b) Atherosclerosis (‘hardening of the arteries’). As people age, their arteries tend to lose their ability to stretch and flex with age. Garlic seems to reduce this effect. c) Colon cancer, rectal cancer, and stomach cancer. Eating garlic seems to reduce the risk of developing these cancers. However, garlic supplements don’t seem to offer the same benefit. d) Tick bites. Scientists have compared the number of tick bites in people who take high doses of garlic to those who do not. High doses of dietary garlic, over about a five-month period, seem to reduce the number of tick bites. e) Fungal infections of the skin (including ringworm, jock itch, and athlete’s foot). Ringworm and jock itch respond to treatment with a garlic gel containing 0.6% ajoene (a garlic chemical) applied to the skin. A garlic gel with a higher concentration of ajoene (1%) is needed to be effective against the athlete’s foot. In fact, garlic gel with 1% ajoene seems to be about as effective against athlete’s foot as the medicine Lamisil.

·         Garlic may be helpful for the following conditions: a) Heart disease. Garlic is most often mentioned as an herb for heart disease and atherosclerosis (hardening of the arteries), but the evidence is mixed. Some studies do suggest that garlic may help prevent heart disease. It may slow down atherosclerosis and lower blood pressure (BP) a little, between 5% and 8%. Most of the studies on high blood pressure have used a specific formulation called Kwai. One study that lasted 4 years found that people who took 900 mg daily of standardized garlic powder slowed the development of atherosclerosis. Garlic also seems to act as a blood thinner, which may help prevent heart attacks and strokes. Earlier studies found that garlic lowered high cholesterol, but almost all recent high-quality studies have found that garlic didn't lower cholesterol. b) Common cold. Some early evidence suggests garlic may help prevent colds. In one study, people took either garlic supplements or a placebo for 12 weeks during the ‘cold season’ between November and February. Those who took garlic had fewer colds than those who took a placebo. Plus, when they did get a cold, the people taking garlic saw their symptoms go away faster than those who took a placebo. c) Cancer prevention. Garlic may strengthen the immune system, helping the body fight diseases such as cancer. In in vitro (test tube) studies, garlic seems to kill cancer cells. Also, population studies (ones that follow groups of people over time) suggest that people who eat more raw or cooked garlic are less likely to get colon and stomach cancers and cancer of the esophagus. Researchers who reviewed 7 studies found a 30% reduction in the risk of colorectal cancer among people who ate a lot of raw or cooked garlic. Garlic supplements don't seem to have the same effect. A large-scale study called the Iowa Women's Health Study looked at how much garlic, fruit, and vegetables were in the diets of 41,000 middle-aged women. Results showed that women who regularly ate garlic, fruits, and vegetables had a 35% lower risk of developing colon cancer. Garlic may help the immune system function better during times of need, such as in cancer. In a study of 50 people with inoperable colorectal, liver, or pancreatic cancer, immune activity improved after they took aged garlic extract for 6 months. d) Parasites. In test tubes, garlic kills roundworms, Ascaris lumbricoides, the most common type of intestinal parasite. However, it hasn't been tested on humans, so researchers don't know if it works in people. e) Benign prostatic hyperplasia (enlarged prostate). One study found that men with benign prostatic hyperplasia had fewer urinary symptoms when taking garlic than men who took a placebo. The garlic also reduced prostate size. f) Fungal skin infections. Several studies report that garlic gel, applied to the skin, may treat ringworms, joke itches, and athlete's foot.

       Aged garlic extract (AGE) Kyolic®

·         Extracts of fresh garlic that are aged over a prolonged period produce aged garlic extract (AGE) (also known as ‘Kyolic’), which contains antioxidant phytochemicals that prevent oxidant damage. These include unique water-soluble organosulfur compounds, lipid-soluble organosulfur components, and flavonoids, notably allixin (a phytoalexin). It also contains selenium. Long-term extraction of garlic (up to 20 months) ages the extract, creating antioxidant properties by modifying unstable molecules with antioxidant activity, such as allicin, and increasing stable and highly bioavailable water-soluble organosulfur compounds, such as S-allyl cysteine and S-ally-mercapto cysteine. AGE exerts antioxidant action by scavenging ROS (reactive oxygen species), enhancing the cellular antioxidant enzymes superoxide dismutase, catalase, and glutathione peroxidase, and increasing glutathione in the cells.  AGE protects DNA against free radical-mediated damage and mutations, inhibits multistep carcinogenesis (cancer development), and defends against ionizing radiation and UV-induced damage, including protection against some forms of UV-induced immunosuppression. AGE may also protect against loss of brain function in aging and possess other anti-aging effects, as suggested by its ability to increase cognitive functions, memory, and longevity in a senescence-accelerated mouse model. AGE protects against the cardiotoxic (toxic of the heart) effects of doxorubicin, an antineoplastic agent used in cancer therapy, and against liver toxicity caused by carbon tetrachloride (an industrial chemical) and acetaminophen (paracetamol), an analgesic. AGE also protects against oxidant-induced disease, acute damage from aging, radiation and chemical exposure, and long-term toxic damage. Although additional observations are warranted in humans, compelling evidence supports the beneficial health effects attributed to aged garlic extract (AGE), i.e., reducing the risk of cardiovascular disease, stroke, cancer, and aging, including the oxidant-mediated brain cell damage that is implicated in Alzheimer’s disease.

          Pomegranate (Punica granatum)

·         Pomegranate (family Lythraceae) is a famous fruit-bearing deciduous shrub or small tree growing between five and eight meters tall.

·         Pomegranate aril juice provides about 16% of an adult’s daily vitamin C requirement per 100 ml serving and is an excellent source of vitamin B5 (pantothenic acid), potassium, and polyphenols such as tannins and flavonoids. The most abundant polyphenols in pomegranate juice are the hydrolyzable tannins called ellagitannins (formed when ellagic acid binds with a carbohydrate). Punicalagins are tannins with free–radical scavenging properties in lab experiments. Other phytochemicals include polyphenolic catechins, gallocatechin, and anthocyanidins.

·         Pomegranate has relatively high ORAC (Oxygen Radical Absorbance Capacity). The total ORAC of pomegranate is 2 681 for juice (bottled) pomegranate and 4 479 for fresh pomegranates. The juice of 100% pomegranate has ORAC 2 341.

·         Preliminary studies have demonstrated that juice of the pomegranate may be useful in reducing heart disease risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation. In a limited study of hypertensive patients, consuming pomegranate juice for two weeks reduced systolic blood pressure by inhibiting serum ACE (angiotensin-converting enzyme). Juice consumption may also inhibit viral infections, while pomegranate extracts have antibacterial effects against dental plaque.

·         Pomegranate may help with the following conditions: a) Cancer. Because it is high in antioxidants and other nutrients, some think that drinking pomegranate juice regularly may help prevent cancer. However, there is no specific evidence of that. Lab studies have shown that pomegranate extracts made from juice, rind, and oil slow down the reproduction of cancer cells and may hasten their death. Some extracts also may help reduce blood supply to tumors, starving them and making them smaller. Most studies have focused on breast and prostate cancer cells. Another study showed that pomegranate juice extract given to mice slowed down the progression of lung tumors. However, most of these studies have been in vitro studies or in animals, not humans. In one human study, men who had surgery or radiation for prostate cancer significantly lengthened the amount of time it took for their PSA levels to double by drinking 8 oz. of pomegranate juice each day. b) Heart Disease. Pomegranate’s high antioxidant content has also made it a contender for treating heart disease, although studies have so far been small and mostly conducted either in vitro Lab studies or in animals. Pomegranate juice appears to protect LDL cholesterol (‘bad’ cholesterol) from damage (some scientists think that damage to LDL cholesterol causes plaque to build up in arteries, so stopping the damage might help keep arteries clear). One study of mice with atherosclerosis (hardening of the arteries) found that pomegranate juice slowed the progression of plaque formation. A few small studies in people found that pomegranate juice improved blood flow and kept arteries from becoming thick and stiff. However, more and better studies are needed. c) Osteoarthritis. Flavonols (a kind of polyphenol) similar to the ones found in pomegranate fruit have been suggested as treatments for osteoarthritis. Researchers believe flavonols can help block inflammation that contributes to the destruction of cartilage. In vitro studies showed that pomegranate extract blocked the production of an enzyme that destroys cartilage in the body. More studies are needed.

          Extra virgin olive oil and sesame oil

·         Extra virgin olive oil (obtained from the olive tree Olea europaea)

·         The olive (Olea europaea) is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia, and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The olive tree, Olea europaea, is an evergreen tree or shrub native to the Mediterranean, Asia, and Africa.

·         Olive oil is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in Mediterranean countries. Extra virgin oil is believed that has the best health benefits. Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy: 45%, Spain 30%). Oil is used on salads, added at the table to soups and stews, and for dipping. Olive oil contains oleic acid (a monounsaturated omega-9 fatty acids).

·         Olive oil contains a wide variety of valuable antioxidants that are not found in other oils. Hydroxytyrosol is the main antioxidant compound in olives and is believed to play a significant role in the many health benefits of olive oil. Epidemiological studies suggest that olive oil has a protective effect against certain malignant tumors in the breast, prostate, endometrium, and digestive tract. Research has revealed that the type rather than the quantity of fat has more implications for cancer incidence. Evidence from epidemiological studies also suggests that a higher proportion of monounsaturated fats in the diet is linked with a reduction in the risk of coronary heart disease (CHD). Olive oil is considerably rich in monounsaturated fats, most notably oleic acid. In the USA, on 1^st November 2004, the FDA announced the decision that producers of olive oil may place the following health claim on product labels: ‘Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and does not increase the total number of calories you eat in a day’. There is clinical data to show that olive oil can provide heart health benefits such as favorable effects on cholesterol regulation and LDL cholesterol (‘bad’ cholesterol) oxidation and that it exerts anti-inflammatory, antithrombotic, antihypertensive, and vasodilatory effects. Olive oil protects against heart disease by controlling LDL cholesterol (‘bad’ cholesterol) and raising HDL cholesterol (‘good’ cholesterol) levels. Olive oil contains the monounsaturated fatty acid oleic acid, antioxidants such as vitamin E, and oleuropein, a chemical that may help prevent the oxidation of LDL particles. It also reduces blood sugar and blood pressure (BP).

·         Health experts, like the American Heart Association, have long promoted the benefits of olive oil. Olive oil is high in monounsaturated fat, which can help lower cholesterol and reduce the risk of cardiovascular disease. A new study from France, published in the journal Neurology, found that keeping a bottle of olive oil within reach may prevent strokes. They included more than 7,600 people sixty-five and older who had never had a stroke. Some never used olive oil, some opened a bottle occasionally, and some used it often. After five years, the people who often put olive oil into their foods were 41% less likely to have a stroke compared to the people who never used it. According to a researcher who often studies the benefits of the so-called Mediterranean diet, it is unclear which ingredient in olive oil provides protection.

·         As they are the least processed forms of olive oil, extra virgin or virgin olive oil has more monounsaturated fatty acids than other olive oils. These types also contain more polyphenols, which may have benefits for the heart. Some clinical evidence suggests that olive oil’s phenolic content, rather than its fatty acid profile, is responsible for at least some of its cardioprotective benefits. Extra virgin oil contains the highest amount of polyphenol antioxidants, such as oleuropein and tyrosol.  A clinical trial published in 2005 compared the effects of several types of olive oil on arterial elasticity. It was discovered that after the subjects had consumed olive oil high in polyphenol antioxidants, they exhibited increased arterial elasticity, while after the consumption of olive oil containing fewer polyphenols, they displayed no notable change in arterial elasticity. Another health benefit of olive oil seems to be its property to displace a beneficial ratio of omega-6 and omega-3  fatty acids.  Thus, olive oil helps to build a healthier balance between omega-6 fats and omega-3 fats.

·         Wheat germ, wheat bran, peanuts, vegetable oils (corn, sesame, canola, and olive oil), almonds, and Brussels sprouts contain plant stanols and sterols.  Smaller amounts are found in other vegetables and some fruits.  Because it’s hard to get enough plant sterols/stanols from foods, food companies have begun to add plant sterols or stanols to some of their food products, such as vegetable oil spreads, mayonnaise, yogurt, milk, orange juice, cereals, and snack bars. Plant sterols and stanols actually look a lot like cholesterol in terms of their chemical structure.  They work by preventing the body from absorbing cholesterol in the intestines. This, in turn, helps to lower LDL cholesterol (‘bad’ cholesterol) blood levels. Studies show that sterols and stanols lower LDL cholesterol levels by an average of 6% and perhaps as much as 14% in as little as four weeks.

·         Olive oil also has demulcent properties (a demulcent is an agent that forms a soothing film over a mucous membrane, relieving minor pain and inflammation of the membrane), and mild laxative properties, acting as a stool softener. Olive oil is a potent blocker of intestinal contractions and can be used to treat excessive borborygmus (the rumbling sound produced by the contraction of the muscles in the stomach and intestines).

·         Note from the writer of this review: the fact that olive oil may act as a stool softener implies that it may be used for constipation. 

·         Olive oil may also help to dissolve ear wax. A method is to put baby oil or olive oil into each ear on a regular basis. It is advised to put in the oil, let it sit in there for a few minutes, then lie down on a towel to let it drip out again. Probably only a few drops every week in each ear is good enough (nobody has done a research study on this). Putting a few drops of clean olive oil or baby oil into each ear every day doesn't hurt. Swimmers often do this prior to their daily swim. However, the oil should be clean in order not to introduce bacteria. The above should not be done if the person has an eardrum perforation or if he/she doesn’t know whether or not he/she has a perforation.

·         Preliminary research indicates that olive oil could possibly be a chemopreventive agent for peptic ulcer or gastric cancer, but further in vivo studies are needed to confirm this. Olive oil was also found to reduce oxidative damage to DNA which may be a factor in preventing cancer. Oleocanthal from olive oil is a non-selective inhibitor of COX (cyclooxygenase), similar to classical NSAIDs such as ibuprofen. It has been suggested that long-term consumption of small quantities of this compound from olive oil may be responsible in part for the low incidence of heart disease associated with the Mediterranean diet.

·         Note from the writer of this review: the fact that the olive component, oleocanthal, is a non–selective COX inhibitor means that it has anti-inflammatory properties. 

·         Studies from Spain have shown that phenolic compounds in virgin olive oil may be effective against eight strains of H. pylori (a bacterial cause of peptic ulcers), three of which are antibiotic-resistant. Thus, olive oil may help patients with peptic ulcer disease (PUD).

·         Topical application of olive oil is quite popular in natural health remedies. Extra virgin olive oil is the preferred grade for moisturizing the skin, especially when used in the oil cleansing method (OCM). Olive oil has also been known as a natural, deep penetration moisturizer, regenerating skin cells and softening the tissue. Some also use olive oil to reduce ear wax build-up (see above). Olive oil is widely used in cosmetics and soaps and adds smoothness and softness to dry, scaly skins, especially during winter. Studies on mice showed that applying olive oil immediately after exposure to UVB rays has a preventive effect on the formation of tumors and skin cancer.

·         Olive oil may help people with hair disorders. For alopecia (loss or thinning of hair) and hair shaft disorders, the topical applications of essential oils may benefit skin infections and stimulate new hair growth. Someone with the above hair disorder can use 3 – 4 drops each of peppermint (Mentha piperita), rosemary (Rosmarinus officinalis), and sage (Salvia officinalis) in 1 tablespoonful of vegetable oil or olive oil. Then he/she is advised to massage gently into the affected area 1 – 2 times daily. If the person is using topical medications such as minoxidil, he/she should consult his/her healthcare provider regarding possible interactions between topical natural products. Also, using healthy oils in foods, such as olive oil or vegetable oil, may help.

·         Epidemiological and clinical studies found that the traditional Mediterranean-style diet is associated with significantly lower mortality from coronary artery disease. Although it is difficult to isolate individual dietary factors, cumulative evidence suggests that olive oil, used as a primary source of fat by Mediterranean populations, may play a key role in the observed cardiovascular benefit. Olive oil is a priceless source of vitamins and polyphenolic antioxidants and has a balanced ratio of monounsaturated and polyunsaturated fatty acids. There are multiple mechanisms by which olive oil might impact the development of atherosclerosis. Olive oil decreases LDL cholesterol (‘bad’ cholesterol) increases HDL cholesterol (‘good’ cholesterol), and reduces oxidative stress due to polyphenols, which can scavenge free radicals and protect LDL from oxidation. Moreover, olive oil components may interfere with the inflammatory response within the atherosclerotic lesions by inhibiting endothelial activation involved in monocyte recruitment during early atherogenesis (a condition in which an artery wall thickens as a result of the accumulation of fatty materials such as cholesterol) and macrophage production of inflammatory cytokines and matrix-degrading enzymes, thus improving vascular stability. Other vasculoprotective mechanisms by olive oil components derive from anti-thrombotic and anti-hypertensive actions. The available data support the need to preserve certain dietary traditions, such as olive oil consumption, to counteract the burden of cardiovascular disease.

          Sesame oil

·         Sesame oil is an edible vegetable oil derived from sesame seeds. It is used as cooking oil, especially in South India. Also, it is often used as a flavor enhancer in Chinese, Japanese, and Korean cuisine. Despite sesame oil’s high proportion (41%) of polyunsaturated omega-6 fatty acids, it is least prone, among cooking oils, with high smoke points, to turn rancid when kept in the open. This occurs due to the natural antioxidants present in the oil. Light sesame oil has a high smoke point and is suitable for deep-frying, while dark sesame oil (from roasted sesame seeds) has a slightly lower smoke point and is unsuitable for deep-frying. Instead, it can be used for the stir-frying of meats or vegetables or for the making of an omelet. East Asian cuisines often use roasted sesame oil for seasoning. Sesame oil is unique in that it keeps at room temperature. This is because it contains two naturally occurring preservatives, sesamol and sesamin.

·         Sesame oil is used in massage, and in Ayurveda, it is believed that it relieves stress-related symptoms.

·         Sesame oil is a source of vitamin E, an antioxidant. Sesame oil contains magnesium, copper, calcium, iron, zinc, and vitamin B6. Sesame oil also has a high proportion (41%) of polyunsaturated omega – 6 fatty acids.

·         The results of recent food chemical and nutraceutical studies on the traditionally well-known health value of sesame are described, including some aspects of the utilization of sesame. The highly antioxidative activity of sesame oil was clarified and found to involve newly discovered lignans. The anti-aging effect of sesame was elucidated to be due to the strong vitamin E activity caused by a novel synergistic effect of sesame lignans with tocopherols resulting from the inhibition of metabolic decomposition of tocopherols by sesame lignans. Sesame lignans lowered the cholesterol concentration in serum, especially in combination with tocopherol, due to inhibiting absorption from the intestine and suppressing synthesis in the liver. Sesame lignans also showed other useful functions, such as acceleration of alcohol decomposition in the liver, antihypertensive activity, immunoregulatory activities, and anticarcinogenic activity.

·         It has been suggested that due to the presence of elevated levels of omega-6 polyunsaturated fatty acids in sesame oil, it may help to control blood pressure. The effect of the oil on blood pressure may be due to polyunsaturated fatty acids (PUFA) and the compound sesamin, a lignan present in sesame oil. There is evidence suggesting that both compounds reduce blood pressure in hypertensive rats. Sesame lignans also inhibit the synthesis and absorption of cholesterol in rats. Also, various constituents present in sesame oil have antioxidant and anti-depressant properties. There are claims that its use has relaxing properties that ease pain and muscle spasms, such as sciatica, dysmenorrhea, colic, backache, and joint pain. A 2000 medical study showed that infant massage with sesame oil improved infants' weight, length, and midarm and midleg circumferences at a statistically more favorable rate than all other oils tested. Moreover, sesame oil is sometimes recommended to alleviate the dryness associated with menopause. Other uses include as a laxative, as a remedy for toothaches and gum disease, and in the treatment of dizziness and headaches. It is suggested that sesame oil could be used in the reduction of cholesterol levels (due to the presence of lignans which are phytoestrogens), and also has anti-bacterial effects. It may also have anti-cancer properties due to the antioxidant properties of the lignans.

·         Plant sterols and stanols, also called ‘phytosterols,’ are substances that are naturally found in plant foods, including fruits, vegetables, vegetable oils, nuts, and seeds. Plant sterols and stanols look like cholesterol in their chemical structure.  They work by preventing the body from absorbing cholesterol in the intestines. This, in turn, helps to lower LDL cholesterol (‘bad’ cholesterol) blood levels. Studies show that sterols and stanols lower LDL cholesterol levels by an average of 6% and perhaps as much as 14% in as little as four weeks. The National Cholesterol Education Program recommends consuming 2 grams of plant sterols/stanols every day as part of an overall heart-healthy diet.  Wheat germ, wheat bran, peanuts, vegetable oils (corn, sesame, canola, and olive oil), almonds, and Brussels sprouts contain plant stanols and sterols.

          Red wine

·         Red wine is an alcoholic beverage made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, enzymes, acids, or other nutrients. Grape wine is produced by fermenting crushed grapes using several types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeast produce diverse types of wine. Wine is usually made from one or more varieties of the European species Vitis vinifera, such as Pinot Noir, Chardonnay, Cabernet Sauvignon, Gamay, and Merlot. When one of these varieties is used as the predominant grape (usually defined by law as a minimum of 75% or 85%), the result is a varietal, as opposed to a blended, wine. Blended wines are not necessarily considered inferior to varietal wines. Regulations govern the classification and sale of wine in many regions of the world. European wines tend to be classified by region (e.g., Bordeaux, Rioja, and Chianti), while non-European wines are most often classified by grapes (e.g., Pinot Noir and Merlot).

·         According to the 2010 U.S. Dietary Guidelines Scientific Advisory Report, an average daily intake of one to two alcoholic beverages is associated with a low risk of coronary heart disease among middle-aged and older adults. However, binge or heavy irregular drinking should be avoided.

·         Although excessive alcohol consumption has adverse health effects, epidemiological studies have consistently demonstrated that moderate consumption of alcohol and wine is associated with a decrease in death due to cardiovascular events, according to the French paradox that refers to the comparatively lower incidence of coronary heart disease (CHD) in France, despite the elevated levels of saturated fat in the traditional French diet. Some epidemiologists suspect that this difference may be due to the higher consumption of wines by the French people, but the scientific evidence for this theory is limited. Population studies have observed a J curve (a curve like the letter J) association between wine consumption and the risk of heart disease. That means that heavy drinkers have an elevated risk, while moderate drinkers (at most two five-ounce servings of wine per day) have a lower risk of heart disease than non-drinkers. Studies have also found that moderate consumption of other alcoholic beverages may be cardioprotective (protective for the heart), although the association is considerably stronger for wine. Moreover, some studies have found increased health benefits for red wine over white wine, but other studies have found no difference. Red wine contains more polyphenols than white wine, and these are believed to be particularly protective against cardiovascular disease. A substance in red wine called resveratrol (see) has been shown to have both cardioprotective (protective for the heart) and chemoprotective effects in animal studies. Resveratrol may help the heart, and animal studies have shown that it may increase longevity.  Resveratrol is produced naturally by grape skins in response to fungal infection, including exposure to yeast during fermentation. White wine has minimal contact with grape skins during this process, so it generally contains lower levels of resveratrol. Other beneficial compounds in wine include polyphenols, flavonoids, proanthocyanidins, and other antioxidants.

·         Over the past several decades, many scientific studies have addressed moderate alcohol consumption and its association with reduced deaths from heart disease in certain populations. Some researchers have suggested that the benefits may be due to wine, especially red wine. Others are examining the potential benefits of reducing the heart disease risk of components in wine and other alcoholic beverages, such as flavonoids and antioxidants. Some of these components may be found in other foods, such as grapes or red grape juice. The linkage reported in many of these studies may be due to lifestyle factors rather than alcohol and consumption patterns. These factors include increased physical activity and a diet high in fruits and vegetables and low in saturated fats. No direct comparison trials have been done to determine the specific effect of wine or other alcohol on the risk of developing heart disease or stroke.

·         To fully get the benefits of resveratrol in wines, it is recommended to sip slowly when drinking wines. Red wines from southern France and from Sardinia in Italy have been found to have the highest levels of proanthocyanidins which are compounds in grape seeds suspected to be responsible for red wine’s heart benefits. Proanthocyanidins suppress the synthesis of a peptide called endothelin-1 that causes vasoconstriction (constricts the blood vessels). A 2007 study demonstrated that both red and white wines contain effective anti-bacterial agents against strains of Streptococcus. Also, moderate consumption of red wine may decrease the risk of lung cancer in men. Another study demonstrated that wine made from the Cabernet Sauvignon grape reduces the risk of Alzheimer’s disease (AD).

·         Some of the reasons why alcohol may help the heart when used in light-to-moderate amounts increases the amount of HDL cholesterol (‘good’ cholesterol), decreases the chance of forming clots, decreases inflammation, and increases the antioxidant activity (red wine contains flavonoids that are antioxidants).

·         Scientists investigate why some groups of people seem to benefit from drinking wine or other alcohol. Factors being studied include the role of antioxidants, an increase in HDL cholesterol (‘good’ cholesterol), or anti-clotting properties. However, even if they are protective, antioxidants can be obtained from many fruits and vegetables, including red grape juice. The best-known effect of alcohol is a small increase in HDL cholesterol. However, regular physical activity is another effective way to raise HDL cholesterol. Niacin (also known as vitamin B3 or vitamin PP and nicotinic acid) can also be prescribed by a doctor to raise HDL cholesterol. Alcohol or some substances found in alcoholic beverages may prevent platelets in the blood from sticking together, reducing clot formation and reducing the risk of heart attack or stroke. However, aspirin (prescribed by a doctor) can also help reduce blood clotting.  How alcohol or wine affects cardiovascular risk merits further research, but the American Heart Association does not recommend drinking alcohol for these potential benefits.

·         Moderate consumption of red wine is associated with a reduced risk of coronary heart disease (CHD). This phenomenon is based on data from epidemiological observations known as the French paradox and has been attributed to CHD-protective phytochemicals, e.g., resveratrol in red wine. Since red wine also contains alcohol, it is conceivable that alcohol interacts with resveratrol to elicit the observed cardioprotective effects. To determine whether resveratrol has alcohol-independent effects, a study compared cardioprotective properties of dealcoholized Chinese red wine with alcohol-containing Chinese red wine having comparable amounts of resveratrol, using a hypercholesterolemic (with high blood cholesterol) rabbit model and resveratrol as a reference. Animals fed a high cholesterol (1.5%) diet were simultaneously given water containing resveratrol (3 mg/kg/day) or red wine (4 ml/kg/day) containing 3.98 mg/l and 3.23 mg/l resveratrol for regular and dealcoholized red wine, respectively, for a 12-week duration. This study demonstrated that animals given dealcoholized red wine exhibited cardio-active effects comparable to those of animals orally administered resveratrol and suggests that wine polyphenolics, rather than alcohol present in red wine, suffice in exerting cardioprotective properties. The results also provide support for the notion that resveratrol and phytochemicals in red wine can suppress atherosclerosis without affecting plasma lipid levels.

  Proanthocyanidins/ oligomeric proanthocyanidin complexes (OPCs)/ Grape seed proanthocyanidin extract (GSPE) & Pycnogenol (French maritime pine bark extract)

  Proanthocyanidins/ oligomeric proanthocyanidin complexes (OPCs)/ Grape seed proanthocyanidin extract (GSPE)

·         Proanthocyanidins are a class of flavanols. They are essentially polymer chains of flavonoids, such as catechins. Proanthocyanidins actually represent a group of condensed flavan-3-ols, such as procyanidins, prodelphinidins, and propelargonidins. Proanthocyanidins are found in apples, maritime pine bark, cinnamon, cocoa beans (large amounts), grape seed, grape skin, red wines of Vitis vinifera (common grapevine), bilberry, cranberry, black currant, green & black tea, etc.  OPCs are contained in large quantities in grape seed extract and skin, in red grapes, grape juice, red wine, in the red skins of peanuts, in coconuts, apples, cocoa, in the bark of Pinus pinaster (the maritime pine, a pine native to the western and southwestern Mediterranean) and in sea – buckthorn oil.

·         Proanthocyanidins are potent antioxidants and have high ORAC (oxygen radical absorbance capacity) (free radical scavengers), and this has many health benefits, such as on the cardiovascular system and cancer prevention. As antioxidants, they may help against metabolic and environmental stress (e.g., cigarette smoking, pollution) and assist in reducing blood’s lipids (fats) – such as cholesterol; lowering BP (blood pressure); emolliating blood vessels, preventing atherosclerosis and clot formation (thus preventing coronary heart disease that causes heart attack).

·         Grapes contain oligomeric proanthocyanidin complexes (OPCs) that have been considered powerful antioxidants. Some people believe they could help treat many conditions, from heart disease to cancer to aging skin, although scientific evidence is mostly lacking for those conditions. However, there is good evidence that grape seed extract can help treat chronic venous insufficiency and edema.

·         Grape seed proanthocyanidins have been reported to possess a broad spectrum of pharmacological and medicinal properties against oxidative stress. It has been demonstrated that IH636 proanthocyanidin extract (GSPE) provides excellent protection against free radicals in both in vitro and in vivo models. GSPE had significantly better free radical scavenging ability than vitamins C, E, and beta-carotene and demonstrated significant cytotoxicity (toxicity to the cells) towards the human breast, lung, and gastric adenocarcinoma (a type of cancer) cells while enhancing the growth and viability of normal cells. GSPE also protected against tobacco-induced apoptotic cell death (programmed cell death) in human oral keratinocytes and provided protection against cancer chemotherapeutic drug-induced cytotoxicity (cell toxicity) in human liver cells by modulating cell cycle/apoptosis regulatory genes such as bcl2, p53, and c-myc.
    Furthermore, the bioavailability and mechanistic pathways of cytoprotection (cell protection) by GSPE were examined on acetaminophen (paracetamol) – induced hepatotoxicity (liver toxicity) and nephrotoxicity (kidney toxicity), amiodarone-induced pulmonary (lung) toxicity, doxorubicin-induced cardiotoxicity (heart toxicity), DMN-induced immunotoxicity and MOCAP-induced neurotoxicity (nervous system toxicity) in mice. The results show that grape seed proanthocyanidin extract (GSPE) is highly bioavailable and may serve as a potential therapeutic tool in protecting multiple target organs from structurally diverse drug- and chemical-induced toxicity.

   Pycnogenol (Pinus pinaster, patented French maritime pine bark extract of oligomeric proanthocyanidin complexes (OPCs))

·         Pycnogenol bears 65% – 75% proanthocyanidins. Pycnogenol comes from the bark of French maritime pine and is rich in flavonoids. Pycnogenol is the US-registered trademark name for a product derived from the pine bark of a tree known as Pinus pinaster. The active ingredients in pycnogenol can also be extracted from other sources, including peanut skin, grape seed, and witch hazel bark.

·         It has been shown that pycnogenol improves microcirculation and is used for diabetic retinopathy. It has anti-inflammatory and antioxidant properties, normalizes blood sugar levels (and delays blood sugar absorption), and increases endothelial NO (nitric oxide) that causes vasodilation. Thus, optimizing nitric oxide production in the artery walls relaxes them and allows greater blood flow and reduced blood pressure. Pycnogenol has also been found to normalize platelet adhesion (aggregation) to facilitate normal blood flow.

·         Pycnogenol is possibly effective for the following conditions: a) Allergies. Some studies in people with allergies to birch show that taking pycnogenol starting before allergy season begins might reduce allergy symptoms. b) Circulation problems. Taking pycnogenol by mouth seems to significantly reduce leg pain and heaviness, as well as fluid retention in people with circulation problems. c) Disease of the retina in the eye. Taking pycnogenol daily for two months seems to slow or prevent further worsening of retinal disease caused by diabetes, atherosclerosis, or other diseases. It also improves eyesight. d) Improved endurance in athletes. Young people (age 20 – 35) seem to be able to exercise on a treadmill for a long time after taking pycnogenol daily for about a month. e) High blood pressure. Pycnogenol appears to lower systolic blood pressure but does not significantly reduce diastolic blood pressure. f) Asthma in children. g) Varicose veins.

          Green tea (Camellia sinensis)

·         Green tea is made from the leaves of Camellia sinensis that have undergone minimal oxidation during progression.  Green tea originates from China and has become associated with many cultures in Asia. It has recently become more widespread in the West, where black tea has been traditionally consumed. Green tea has become the raw material for extracts used in various beverages, health foods, dietary supplements, and cosmetic items. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ due to variable growing conditions, horticulture, production processing, and harvesting time.

·         Researchers think the health-giving properties of green tea are mostly due to polyphenols, chemicals with potent antioxidant properties. In fact, the antioxidant effects of polyphenols seem to be greater than vitamin C. The polyphenols in green tea also give it a somewhat bitter flavor. Polyphenols contained in teas are classified as catechins. Green tea contains six primary catechin compounds: catechin, gallaogatechin, epicatechin, epigallocatechin, epicatechin gallate, and apigallocatechin gallate (also known as EGCG). EGCG is the most studied polyphenol component in green tea and the most active. Green tea also contains alkaloids, including caffeine, theobromine, and theophylline. They provide green tea's stimulant effects. L-theanine, an amino acid compound found in green tea, has been studied for its calming effects on the nervous system.

·         Green tea has been studied for the following health conditions: a) Atherosclerosis (hardening of the arteries). Clinical studies that look at populations of people indicate that the antioxidant properties of green tea may help prevent atherosclerosis, particularly coronary artery disease. Population-based studies are studies that follow large groups of people over time or studies that compare groups of people living in different cultures or with different diets. Researchers aren't sure why green tea reduces the risk of heart disease by lowering cholesterol and triglyceride levels. Studies show that black tea has similar effects. In fact, researchers estimate that the rate of heart attack decreases by 11% with the consumption of 3 cups of tea per day. However, in May 2006, the U.S. Food and Drug Administration (FDA) rejected a petition from teamakers to allow tea labels to claim that green tea reduces the risk of heart disease. The FDA concluded that there is no credible evidence to support that claim. b) High cholesterol. Research shows that green tea lowers total cholesterol and raises HDL ("good") cholesterol in both animals and people. One population-based clinical study found that men who drink green tea are likelier to have lower total cholesterol than those who do not. Results from one animal study suggest that polyphenols in green tea may block cholesterol from being absorbed in the intestine and also help the body get rid of cholesterol. In another small study of male smokers, researchers found that green tea significantly reduced blood levels of harmful LDL ("bad") cholesterol. c) Cancer. Several population-based clinical studies have shown that both green and black teas may help protect against cancer. For example, cancer rates tend to be low in countries such as Japan, where people regularly consume green tea. However, it is not possible to know from these population-based studies whether green tea prevents cancer in people. Early clinical studies suggest that the polyphenols in tea, especially green tea, may play an important role in the prevention of cancer. Researchers also believe that polyphenols help kill cancerous cells and stop them from growing. d) Bladder cancer. Only a few clinical studies have examined the relationship between bladder cancer and drinking tea. In one study that compared people with and without bladder cancer, researchers found that women who drank black tea and powdered green tea were less likely to develop bladder cancer. A follow-up clinical study by the same group of researchers revealed that people with bladder cancer – particularly men – who drank green tea had a better 5-year survival rate than those who did not. e) Breast cancer. Clinical studies in animals and test tubes suggest that green tea polyphenols inhibit breast cancer cell growth. In one study of 472 women with various stages of breast cancer, researchers found that women who drank the greenest tea had the least spread of cancer. It was especially true in premenopausal women in the early stages of breast cancer. They also found that women with early stages of the disease who drank at least 5 cups of tea every day before being diagnosed with cancer were less likely to have cancer come back after they finished treatment. However, women with late stages of breast cancer had little or no improvement from drinking green tea. There is no clear evidence one way or the other about green tea and breast cancer prevention. In one very large study, researchers found that drinking tea, green or any other type, was not associated with a reduced risk of breast cancer. However, when the researchers broke down the sample by age, they found that women under 50 who consumed 3 or more cups of tea per day were 37% less likely to develop breast cancer than women who didn't drink tea. f) Ovarian cancer. In a clinical study done with ovarian cancer patients in China, researchers found that women who drank at least one cup of green tea per day lived longer with the disease than those who didn’t drink green tea. In fact, those who drank the most tea lived the longest. But other studies found no beneficial effects. g) Colorectal cancer. Clinical studies on the effects of green tea on colon or rectal cancer have shown conflicting results. Some studies show decreased risk in those who drink the tea, while others show increased risk. In one study, women who drank 5 or more cups of green tea daily had a lower risk of colorectal cancer than non-tea drinkers. There was no protective effect for men, however. Other studies show that drinking tea regularly may reduce women's risk of colorectal cancer. More research is needed before researchers can recommend green tea for the prevention of colorectal cancer. h) Esophageal cancer. Studies in laboratory animals have found that green tea polyphenols inhibit the growth of esophageal cancer cells. However, studies on people have produced conflicting findings. For example, one large-scale population-based clinical study found that green tea offered protection against the development of esophageal cancer, particularly among women. Another population-based clinical study found just the opposite: green tea consumption was associated with an increased risk of esophageal cancer. In fact, the stronger and hotter the tea, the greater the risk. Given these conflicting results, more research is needed before scientists can recommend green tea for the prevention of esophageal cancer. i) Lung cancer. While green tea polyphenols have been shown to inhibit the growth of human lung cancer cells in test tubes, few clinical studies have looked at the link between drinking green tea and lung cancer in people. And even these studies have been conflicting. One population-based study found that Okinawan tea (similar to green tea but partially fermented) was associated with lower lung cancer risk, particularly among women. However, a second clinical study found that green tea and black tea increased the risk of lung cancer. More studies are needed before researchers can draw any conclusions about green tea and lung cancer. j) Pancreatic cancer. In one large-scale clinical study, researchers compared green tea drinkers with non-drinkers and found that those who drank the most tea were less likely to develop pancreatic cancer. This was particularly true for women; those who drank the greenest tea were half as likely to develop pancreatic cancer as those who drank less tea. Men who drank the most tea were 37% less likely to develop pancreatic cancer. However, it is not clear from this population-based study whether green tea is solely responsible for lowering pancreatic cancer risk. More studies on animals and people are needed before researchers can recommend green tea for the prevention of pancreatic cancer. k) Prostate cancer. Laboratory studies have found that green tea extracts prevent the growth of prostate cancer cells in test tubes. In a large clinical study in Southeast China, researchers found that the risk of prostate cancer went down with increasing frequency, duration, and quantity of green tea consumption. However, both green and black tea extracts also stimulated genes that cause cells to be less sensitive to chemotherapy drugs. People who are undergoing chemotherapy should ask their doctors before drinking green or black tea or taking tea supplements. l) Skin cancer. The main polyphenol in green tea is epigallocatechin gallate (EGCG). Scientific studies suggest that EGCG and green tea polyphenols have anti-inflammatory and anticancer properties that may help prevent the development and growth of skin tumors. m) Stomach cancer. Laboratory studies have found that green tea polyphenols inhibit the growth of stomach cancer cells in test tubes, but studies in people have been less conclusive. In two studies that compared green tea drinkers with non-drinkers, researchers found that people who drank tea were about half as likely to develop stomach cancer and stomach inflammation as those who did not drink green tea. However, a clinical study with more than 26,000 men and women in Japan found no association between green tea and stomach cancer risk. Some studies even suggest that green tea may increase the risk of stomach cancer. More clinical studies are needed to see whether green tea helps reduce the risk of stomach cancer. n) Liver cancer. Animal studies have shown that green tea helps protect against liver tumors in mice. o) Inflammatory Bowel Disease (IBD). Green tea may help reduce inflammation associated with Crohn's disease and ulcerative colitis, the two types of IBD. If green tea proves to help prevent colon cancer, it would also help those with IBD because they are at higher risk for colon cancer. p) Diabetes. Green tea has been used traditionally to control blood sugar levels. Animal studies suggest that green tea may help prevent the development of type 1 diabetes and slow the progression once it has developed. In people with type 1 diabetes, their bodies make little or no insulin, which helps convert glucose or sugar into energy. Green tea may help regulate glucose in the body. A few small clinical studies have found that taking a green tea extract daily lowered the hemoglobin A1c level in people with borderline diabetes. q) Liver disease. Population-based clinical studies have shown that men drinking more than 10 cups of green tea daily are less likely to develop liver problems. Green tea also seems to protect the liver from the damaging effects of toxic substances such as alcohol. Animal studies have shown that green tea helps protect against liver tumors in mice. Results from several animal and human studies suggest that one of the polyphenols in green tea, known as catechin, may help treat viral hepatitis, an inflammation of the liver. In these studies, catechin was used by itself in very high amounts. It is not clear whether green tea, which has a lower concentration of catechins, would have the same benefits. 10 cups of green tea a day could cause problems because of the high level of caffeine consumed. People should ask their doctor about the best way to include green tea in their treatment. r) Weight loss. Clinical studies suggest that green tea extract may boost metabolism and help burn fat. One study found that the combination of green tea and caffeine improved weight loss and maintenance in people who were overweight and moderately obese. Some researchers think that substances in green tea known as catechins are responsible for the herb's fat-burning effect. s) Dental caries. One small study found that drinking green tea helped prevent dental cavities. More studies need to be done. t) Arthritis. Green tea may also be useful in inflammatory diseases, such as arthritis. Research suggests that green tea may help arthritis by reducing inflammation and slowing the breakdown of cartilage. u) Genital warts. Chemicals in green tea may also help treat genital warts. v) Colds and flu. Green tea may prevent symptoms of colds and flu. w) All-cause mortality. Studies also show that drinking green tea reduces the risk of dying from any cause.

· MedlinePlus mentions that green tea is likely effective for a) Genital warts (a specific green tea extract ointment (Veregen (R), Bradley Pharmaceuticals), is FDA-approved for treating genital warts). b) Increasing mental alertness due to the caffeine content of green tea.

·         Green tea is possibly effective for: a) Preventing dizziness upon standing up (orthostatic hypotension) in older people. b) Preventing bladder, esophageal, ovarian, and pancreatic cancers. Women who regularly drink tea, including green or black tea, appear to have a significantly lower risk of developing ovarian cancer than women who never or seldom drink tea. In one study, women who drank 2 or more cups of green tea each day had a 46% lower risk of getting ovarian cancer than women who didn’t drink green tea. c) Reducing the risk or delaying the onset of Parkinson’s disease. Drinking one to four cups of green tea daily seems to provide the most protection against developing Parkinson’s disease. d) Low blood pressure. Green tea might help elderly people who have low blood pressure after eating. e) Decreasing high levels of cholesterol and triglyceride in the blood (hyperlipidemia). f) Reducing abnormal development and growth of cells of the cervix (cervical dysplasia) caused by human papillomavirus (HPV) infection.

        Cinnamon (Cinnamomum cassia)

·         Cinnamon is a well-known spice obtained from the inner bark of several trees of the genus Cinnamomum and is used in sweet and savory foods. While Cinnamomum verum is sometimes considered to be ''true cinnamon,'' most cinnamon in international commerce is derived from related species, which are also referred to as ΄΄cassia΄΄ to distinguish them from ΄΄true cinnamon΄΄. The name ΄΄cinnamon΄΄ is correctly used to refer to Ceylon cinnamon, also known as ΄΄true cinnamon΄΄. However, other plant species are sometimes sold with the label of cinnamon. In recent years, cassia has replaced true cinnamon in the European food market due to its lower price, primarily used to prepare some kinds of sweets.

· A 2000 study showed that of the 69 plant species screened, 16 were effective in vitro against HIV-1, and four were against both HIV-1 and HIV-2. The most effective extracts against HIV-1 and HIV-2 were respectively Cinnamomum cassia (bark) and Cardiospermum helicacabum. The compound eugenol, a major component of the essential oil from the leaves of the cinnamon tree, has antiviral properties in vitro, specifically against both the HSV-1 and HSV-2 viruses, according to a 2000 study.  A 2003 study showed that cinnamon improves glucose and lipids in people with type 2 diabetes. A 2012 study suggested that cinnamon supplementation is able to significantly improve blood glucose control in Chinese patients with type 2 diabetes. Pharmacological experiments indicate that the cinnamon-derived dietary factor cinnamic aldehyde (cinnamaldehyde) may represent an experimental chemopreventive dietary element targeting colorectal carcinogenesis (cancer development). Recent research documents the anti-melanoma activity of cinnamic aldehyde observed in cell culture and a mouse model of human melanoma. A 2011 study isolated a substance (CEppt) in the cinnamon plant that inhibits the development of Alzheimer’s disease in mice.

·         In a clinical study of 60 people with type 2 diabetes, intake of 1, 3, or 6 grams of cinnamon per day reduced glucose, triglyceride, LDL cholesterol (΄΄bad΄΄ cholesterol), and total cholesterol. Other clinical studies have found similar results. As a result, experts claim that cinnamon may play an essential role in regulating blood sugar in people with diabetes.

      Cranberry (Vaccinium macrocarpon or Oxycoccus macrocarpus)

·         Cranberry belongs to a group of evergreen dwarf shrubs or trailing vines in the genus Vaccinium subgenus Oxycoccus. In some methods of classification, Oxycoccus is regarded as a genus in its own right. It can be found in acidic bogs throughout the colder regions of the Northern hemisphere. Cranberries are low, creeping shrubs or vines up to 2 meters (7 ft) long and 5 to 20 centimeters (2 to 8 in) in height. The fruit is a berry larger than the plant leaves; it is initially white but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness. Found primarily in North America and grown in bogs, cranberry is an evergreen shrub related to blueberry, buckberry, huckleberry, and bilberry. The cranberry's ripe fruit is used in commercial and medicinal preparations.

·         Raw cranberries have moderate levels of vitamin C, dietary fibers, essential minerals, manganese, and other essential micronutrients. Cranberries are a source of phytochemicals and antioxidant polyphenols that may benefit the cardiovascular and immune systems and have anti-cancer properties. Also, one of their substances, tannins, has anti-clotting properties.

·         Cranberry fruit is high in antioxidants, partly from elements called proanthocyanidins, which give cranberries their vibrant color. Cranberries are also an excellent source of vitamin C, another important antioxidant. Scientists are researching to see if the antioxidant ability of cranberries will help protect against heart disease and cancer.

·         Urinary tract infection (UTI) is an infection of the urinary tract (bladder, kidneys) due to the presence of bacteria in the urine (bacteriuria). Cranberries are possibly useful for preventing urinary tract infections (UTIs). Research shows that drinking cranberry juice cocktails can help prevent repeated urinary tract infections (UTIs) in older women and pregnant women. Also, studies show that drinking cranberry juice can also help prevent UTIs in hospitalized patients. Some clinical research also supports using cranberry-containing capsules to prevent repeated UTIs.

·         Cranberry may help in the following conditions: a) Urinary tract infections (UTIs). Several studies indicate that cranberry helps prevent UTIs of the bladder and urethra, particularly for women who have frequent UTIs. In one study of older women, cranberry juice reduced the number of bacteria in the bladder compared to a placebo. Another study showed that younger women with a history of frequent UTIs who took cranberry capsules had fewer UTIs compared to those who received a placebo. However, studies suggest that cranberry doesn’t work once someone has a UTI. That is because preventing UTIs helps keep bacteria from attaching to the urinary tract, but it is less effective once the bacteria have already attached. For this reason, cranberry is more effective at preventing UTIs than treating them. UTIs should be treated with conventional antibiotics. b) Peptic ulcer disease (PUD). Two studies show that cranberry may also prevent the bacteria Helicobacter pylori from attaching to stomach walls. H. pylori can cause stomach ulcers, so cranberries may play a role in preventing stomach ulcers. More research is needed. c) Alzheimer’s disease. In laboratory tests, cranberry seems to protect somewhat against Alzheimer’s disease. Studies in people are needed. d) Cancer. Some lab and animal studies suggest that cranberries may help stop cancer cells from growing. e) Inflammation. In the laboratory, cranberry has anti-inflammatory effects. f) High cholesterol. One preliminary study found that drinking cranberry juice raised HDL – cholesterol (΄΄good΄΄ cholesterol) levels. g) Viruses. Cranberry fights some viruses in test tubes. Human studies are needed.  

    Omega-3 fatty acids: Fish oil (EPA & DHA) & Flaxseed (linseed) oil (alpha-linolenic acid (ALA))

·         Omega – 3 fatty acids: Fish oil (EPA & DHA)

·         Omega – 3 fatty acids are a family of unsaturated fatty acids that have a double carbon-carbon bond starting after the third carbon atom from the end of the carbon chain. They are important nutrients and include polyunsaturated alpha-linolenic acid (α – linolenic acid; ALA or LNA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). They are all unsaturated. Mammals can’t synthesize omega – 3 fatty acids de novo (from the beginning) but can form the long chains of 20 carbon atoms of unsaturated omega-3 fatty acids EPA and 22 carbon atoms of unsaturated omega-3 fatty acids DHA from the ‘short-chain’ eighteen-carbon n−3 fatty acid ALA (α-linolenic acid). Common sources of omega-3 fatty acids include fish and plant oils such as flaxseed and algal.

·         Another omega – 3 fatty acid is stearidonic acid (SDA), sometimes called moroctic acid. It is biosynthesized from alpha-linolenic acid by the enzyme delta – 6 – desaturase. Natural sources of SDA are hemp seed oils, blackcurrant, corn gromwell, echium, and cyanobacterium Spirulina.

·         Omega-3 fatty acids are a form of polyunsaturated fat that the body derives from food. Omega-3s (and omega-6s) are known as essential fatty acids (EFAs) because they are important for good health. The body can’t make these fatty acids on its own, so omega-3s must be obtained from food. These different types of acids can be obtained in foods such as cold-water fish, including tuna, salmon, and mackerel. Other important omega-3 fatty acids are found in dark green leafy vegetables, flaxseed oils, and certain vegetable oils. Omega-3 fatty acids are found in oily fish like salmon, mackerel, flaxseed, and canola oils.

·         Omega-3 fatty acids have been found to be beneficial for the heart. Positive effects include anti-inflammatory and anti-blood clotting actions, lowering cholesterol and triglyceride levels, and reducing blood pressure. These fatty acids may also reduce the risks and symptoms of other disorders, including diabetes, stroke, rheumatoid arthritis, asthma, inflammatory bowel disease, ulcerative colitis, some cancers, and mental decline.

·         The data support the inclusion of vegetable oils (e.g., soybean, canola, walnut, flaxseed) and food sources (e.g. walnuts, flaxseeds) high in α-linolenic acid in a healthy diet for the general population.  Also, fish oil can be therapeutic in treating marked hypertriglyceridemia (triglycerides more than 750 mg/dL). Effective doses of omega-3 fatty acids range from 3 to 5 grams per day.

·         Western diets today typically have ratios of omega-6 to omega-3 in excess of 10 to 1 (some as high as 30 to 1) (5). For general health, there should be a balance between omega-6 and omega-3 fatty acids. The ratio of omega-6 to omega-3 should be in the range of 2:1 to 4:1. The average diet provides plenty of omega-6 fatty acids, so supplements are usually not necessary.

·         Omega 3 fatty acids may also help in the following conditions: a) Rheumatoid arthritis (RA), an autoimmune disease that causes inflammation in the joints. Several small studies have found that fish oil helps reduce symptoms of RA, including joint pain and morning stiffness. One study suggests that people with RA who take fish oil may be able to lower their dose of non-steroidal anti-inflammatory drugs (NSAIDs). However, unlike prescription medications, fish oil does not appear to slow the progression of RA but only to treat the symptoms. Joint damage still occurs. b) Systemic lupus erythematosus (SLE). Several small studies suggest that EPA and fish oil may help reduce symptoms of lupus, an autoimmune condition characterized by fatigue and joint pain. However, two small studies found fish oil had no effect on lupus nephritis (kidney disease caused by lupus, a frequent complication of the disease). c) Osteoporosis. Some studies suggest that omega-3 fatty acids may help increase levels of calcium in the body and improve bone strength, although not all results were positive. Some studies also suggest that people who don’t get enough of some essential fatty acids (particularly EPA and gamma-linolenic acid GLA, an omega-6 fatty acid) are more likely to have bone loss than those with normal levels of these fatty acids. In a study of women over 65 with osteoporosis, those who took EPA and GLA supplements had less bone loss over 3 years than those who took a placebo. Many of these women also experienced an increase in bone density. d) Depression. Studies have found mixed results as to whether taking omega-3 fatty acids can help depression symptoms. Several studies have found that people who took omega-3 fatty acids in addition to prescription antidepressants had a greater improvement in symptoms than those who took antidepressants alone. However, other studies have found no benefit. e) Bipolar disorder. In a clinical study of 30 people with bipolar disorder, those who took fish oil in addition to standard prescription treatments for bipolar disorder for 4 months experienced fewer mood swings and relapse than those who received a placebo. However, another 4-month-long clinical study treating people with bipolar depression and rapid cycling bipolar disorder did not find that EPA helped reduce symptoms. f) Schizophrenia. Preliminary clinical evidence suggests that people with schizophrenia may have an improvement in symptoms when given omega-3 fatty acids. However, a recent well-designed study concluded that EPA supplements are no better than placebo in improving symptoms of this condition. g) Attention-deficit/hyperactivity disorder (ADHD). Children with attention-deficit/hyperactivity disorder (ADHD) may have low levels of certain essential fatty acids (including EPA and DHA). In a clinical study of nearly 100 boys, those with lower levels of omega-3 fatty acids had more learning and behavioral problems (such as temper tantrums and sleep disturbances) than boys with normal omega-3 fatty acid levels. However, studies examining whether omega-3 fatty acids help improve symptoms of ADHD have found mixed results. A few studies found that omega-3 fatty acids helped improve behavioral symptoms, but most were poorly designed. More research is needed. h) Skin disorders. In one clinical study, 13 people with sun sensitivity, known as photodermatitis, showed less sensitivity to UV rays after taking fish oil supplements. However, topical sunscreens are much better at protecting the skin from the damaging effects of the sun than omega-3 fatty acids. In another study of 40 people with psoriasis, those who took EPA with their prescription medications did better than those treated with the medications alone. However, a larger study of people with psoriasis found no benefit from fish oil. i) Inflammatory bowel disease (IBD). Results are mixed as to whether omega-3 fatty acids can help reduce symptoms of Crohn’s disease and ulcerative colitis (UC), the two types of IBD. Some studies suggest that omega-3 fatty acids may help when added to medication, such as sulfasalazine (a standard medication for IBD), but others find no effect. More studies are needed. j) Asthma. Studies examining omega-3 fatty acids for asthma are mixed. In one small, well-designed clinical study of 29 children with asthma, those who took fish oil supplements rich in EPA and DHA for 10 months reduced their symptoms compared to children who took a placebo. However, most studies have shown no effect. k) Macular Degeneration is a serious age-related eye condition that can lead to blindness. A questionnaire given to more than 3,000 people over the age of 49 found that those who ate more fish were less likely to have macular degeneration than those who ate less fish. A clinical study comparing 350 people with macular degeneration to 500 without eye disease found that those with a healthy dietary balance of omega-3 and omega-6 fatty acids and more fish in their diets were less likely to have macular degeneration. l) Menstrual pain. In one study of 42 women, they had less menstrual pain when they took fish oil supplements than when they took a placebo. m) Colon cancer. Eating foods rich in omega-3 fatty acids seems to reduce the risk of colorectal cancer. For example, Eskimos, who tend to have a high-fat diet but eat significant amounts of fish rich in omega-3 fatty acids, have a low rate of colorectal cancer. Animal studies and Lab studies have found that omega-3 fatty acids prevent the worsening of colon cancer. Preliminary studies suggest that taking fish oil daily may help slow colon cancer progression in people with early stages of the disease. n) Breast cancer. Although not all experts agree, women who eat foods rich in omega-3 fatty acids over many years may be less likely to develop breast cancer. More research is needed. o) Prostate cancer. Population-based studies of groups of men suggest that a low-fat diet, including omega-3 fatty acids from fish or fish oil, helps prevent the development of prostate cancer. p) Osteoarthritis (OA). Lab studies suggest that diets rich in omega-3 fatty acids (and low in inflammatory omega-6 fatty acids) may help people with osteoarthritis, although more study is needed. New Zealand green-lipped mussel (Perna canaliculus), another potential source of omega-3 fatty acids, has been reported to reduce joint stiffness and pain, increase grip strength, and improve walking pace in a small group of people with osteoarthritis.

·         Fish oil may also help in the following conditions: a) Raynaud’s syndrome. There’s some evidence that taking fish oil can improve cold tolerance in some people with the usual form of Raynaud’s syndrome. But people with Raynaud’s syndrome caused by a condition called progressive systemic sclerosis don’t seem to benefit from fish oil supplements. b) Kidney problems. Long-term use (two years) of fish oil 4 – 8 grams daily can slow the loss of kidney function in high-risk patients with a renal (kidney) disease called IgA nephropathy. Fish oil also seems to reduce the amount of protein in the urine of people who have kidney disease as a result of diabetes. c) Weight loss. Some evidence shows that eating fish improves weight loss and decreases blood sugar in overweight people and people with high blood pressure. Preliminary research also shows that taking a specific fish oil supplement of 6 grams daily (Hi-DHA, NuMega), providing 260 mg DHA/gram and 60 mg EPA/gram, significantly decreases body fat when combined with exercise. d) Endometrial cancer. There is some evidence that women who regularly eat about two servings of fatty fish per week have a reduced risk of developing endometrial cancer. e) Reducing the risk of blood vessel re-blockage after a heart surgery called coronary artery bypass surgery (CABG) or after ‘balloon’ catheterization (balloon angioplasty, PTCA). Fish oil appears to decrease the rate of re-blockage up to 26% when given for one month before the procedure and continued for one month thereafter. Apparently, taking fish oil before surgery is important. When taken for less than one month before angioplasty, fish oil doesn’t help protect the blood vessels against closing down. f) Recurrent miscarriage in pregnant women with antiphospholipid syndrome. Taking fish oil seems to prevent miscarriage and increase the live birth rate in pregnant women with a condition called antiphospholipid syndrome. g) High blood pressure and kidney problems after a heart transplant. Taking fish oil preserves kidney function and reduces the long-term continuous rise in blood pressure after heart transplantation. h) Damage to the kidneys and high blood pressure caused by taking the drug cyclosporine, a medication that reduces the chance of organ rejection after an organ transplant. Fish oil might help reduce some of the unwanted side effects of treatment with this drug. i) Movement disorder in children (dyspraxia). Taking fish oil orally, combined with evening primrose oil, thyme oil, and vitamin E (Efalex, Efamol Ltd), improve movement disorders in children with dyspraxia. j) Developmental coordination disorder. A combination of fish oil (80%) and evening primrose oil (20%) seems to improve reading, spelling, and behavior when given to children aged 5 –12 years with developmental coordination disorder. However, it doesn’t seem to improve motor skills. k) Preventing blockage of grafts used in kidney dialysis. Taking fish oil orally seems to help prevent clot formation in hemodialysis grafts. l) Psoriasis. There is some evidence that administering fish oil intravenously (by IV) can decrease severe psoriasis symptoms. But taking fish oil by mouth doesn’t seem to have any effect on psoriasis. m) High cholesterol. There is interest in using fish oil in combination with ‘statin’ drugs for some people with high cholesterol. Scientists think fish oil may lower cholesterol by keeping it from being absorbed in the intestine. There is evidence that using vitamin B12, and fish oil might boost their ability to lower cholesterol. n) Coronary artery bypass surgery (CABG). Taking fish oil seems to prevent coronary artery bypass grafts from re-closing following coronary artery bypass surgery. o) Cancer-related weight loss. Taking a high dose (7.5 grams per day) of fish oil seems to slow weight loss in some cancer patients. Some researchers believe these patients eat more because fish oil is fighting depression and improving their mood.

    Omega-3 fatty acids: Flaxseed (also known as linseed) oil (Linum usitatissimum) (alpha-linolenic acid (ALA))

·         Flax is an annual plant that thrives in deep moist soils rich in sand, silt, and clay. The small, oval-shaped seeds of the flax plant contain oil, sometimes called linseed oil. Flaxseed has several plant chemicals that may be healthy, including fiber, both soluble and insoluble; protein; lignans; essential fatty acids (alpha-linolenic acid; ALA). Flaxseed acts like a laxative because of its fiber and mucilage content. Phytoestrogens, plant chemicals called lignans, may help protect against some kinds of cancer. Other health benefits of flaxseed, such as protection from heart disease and arthritis, are probably due to a high concentration of the omega-3 fatty acid alpha-linolenic acid (ALA).

·         Flaxseed oil comes from the seeds of the flax plant (Linum usitatissimum, L.). Flaxseed oil contains both omega-3 and omega-6 fatty acids, which are needed for health. Flaxseed oil contains the essential fatty acid alpha-linolenic acid (ALA), which the body converts into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the omega-3 fatty acids found in fish oil. Some researchers think that flaxseed oil might have some of the same benefits as fish oil, but the body is not very efficient at converting ALA into EPA and DHA. And the benefits of ALA, EPA, and DHA are not necessarily the same.

·         Flaxseed oil may be helpful in the following conditions: a) High cholesterol. People who follow a Mediterranean diet tend to have an increased HDL-cholesterol (‘good’ cholesterol) level. The Mediterranean diet emphasizes fish and healthy fats, such as olive oil, and has a healthy balance between omega-3 and omega-6 fatty acids. Whole grains, root, and green vegetables, daily portions of fruit, fish and poultry, olive and canola oils, and ALA (alpha-linolenic acid) (from flaxseed, flaxseed oil, and walnuts) are also part of the Mediterranean diet. Red meat and saturated fats are not part of the diet. However, whether taking flaxseed or flaxseed oil as a supplement can help lower cholesterol is up for debate. Some small studies show it has beneficial effects on cholesterol levels, but at least one double-blind study found no evidence that it lowered cholesterol. b) Heart disease. Eating a diet rich in fruits, vegetables, whole grains, nuts or legumes, and ALA (alpha-linolenic acid)-rich foods may substantially reduce the recurrence of heart disease. One of the best ways to help prevent and treat heart disease is to eat a diet that is low in saturated and trans-fat and rich in monounsaturated and polyunsaturated fats (including omega-3 fatty acids from flaxseed and fish). Evidence suggests that people who eat an ALA-rich diet are less likely to suffer a fatal heart attack. ALA may reduce heart disease risks in a variety of ways, including its antiplatelet effects, reducing inflammation, promoting blood vessel health, and reducing the risk of arrhythmia (irregular heartbeat). Several human studies also suggest that diets rich in omega-3 fatty acids (including ALA) may lower blood pressure. However, it’s not clear whether taking flaxseed oil as a supplement would have the same effect on heart health. c) Xerophthalmia (dry eyes) on Sjogren’s syndrome. Preliminary evidence suggests taking 1 – 2 g of flaxseed per day can improve dry eye symptoms in people with Sjogren’s syndrome. Sjogren’s syndrome is an autoimmune condition where the immune system attacks glands in the body that produce moisture, like salivary and tear glands. d) Cancer prevention. Studies suggest that flaxseed oil may help prevent the growth of breast tumors. In one Canadian study, researchers discovered that flaxseed oil, likely through ALA (alpha-linolenic acid) content, prevented breast tumor growth. However, patients with breast cancer should not take any nutritional supplement without their doctor's approval.

·         Flaxseed may be helpful for the following conditions: a) Menopausal symptoms. One small study compared flaxseed to hormone replacement therapy (HRT) in menopausal women. It reported that 40 g of flaxseed worked as well as HRT for mild menopausal symptoms (hot flashes, mood disturbances, vaginal dryness). But the study was not well designed, and another, larger study found that flaxseed did not improve symptoms like hot flashes, nor did it protect against bone loss. b) Anticancer effects from the lignans of flaxseed. In addition to the important omega-3 fatty acid ALA (alpha-linolenic acid), flaxseed, but not the flaxseed oil, also has a group of chemicals called lignans that may help protect the body from cancer. Lignans are phytoestrogens, substances in plants that act like the hormone estrogen. c) Breast Cancer. Because lignans in flaxseed may act like estrogen in the body, scientists aren’t sure whether flaxseed would be harmful or helpful for breast cancer. Laboratory studies have reported that flaxseed reduced breast tumor growth and metastasis (spreading) in rats. There has been only one clinical study in humans. In that study, postmenopausal (after menopause) women who were newly diagnosed with breast cancer ate a muffin with 25 grams of dietary flaxseed every day for 40 days. The study found that adding flaxseed to the diet may have the potential to reduce tumor growth in women with breast cancer, but much more research is needed. d) Colon cancer. Animal studies show that lignans may slow the growth of colon tumor cells. Population studies suggest that flaxseed may reduce the number of abnormal cell growths, which are early markers of colon cancer. However, clinical trials in people are needed. e) Prostate cancer. Results from studies are confusing when it comes to prostate cancer and flaxseed. A few studies have seemed to show that ALA intake was associated with an increased risk for prostate cancer. However, other studies have found that flaxseed may benefit men at risk for prostate cancer. In one study, men with a precancerous prostate condition (precancerous condition is a generalized state associated with a significantly increased risk of cancer) called PIN (prostatic intraepithelial neoplasia) had lower PSA levels (a marker of prostate cancer) when they ate 30 g of flaxseed daily along with a low-fat diet. In men who had prostate cancer, 30 g of flaxseed daily and a low-fat diet did not lower PSA levels, but it did appear to lower levels of testosterone and slow down the rate of tissue growth. More studies are needed to understand how flaxseed may affect prostate cancer. f) Other uses. Researchers are investigating whether omega-3 fatty acids may help protect against certain infections and in treating conditions including ulcers, migraine headaches, attention-deficit/ hyperactivity disorder, addiction, eating disorders, preterm labor, emphysema, psoriasis, glaucoma, Lyme disease, lupus, and panic attacks.

·         Flaxseed is possibly effective for: a) Lowering glycated hemoglobin HbA1C in people with type 2 diabetes (hemoglobin HbA1C is a measure of average blood sugar level over three months). However, flaxseed doesn’t seem to lower fasting blood sugar, insulin levels, or blood fats in these people. b) Lowering cholesterol levels in people with high blood cholesterol. Various flaxseed preparations – including ground flaxseed, partially defatted flaxseed, and flaxseed bread and muffins – seem to significantly reduce total cholesterol and low-density lipoprotein (LDL) cholesterol (“bad’’ cholesterol) in people with normal cholesterol levels and in men and pre-menopausal women with high cholesterol. But flaxseed doesn’t have much effect on high-density lipoprotein (HDL) cholesterol (“good’’ cholesterol). Most flaxseed preparations don’t affect triglyceride levels either, but unfortunately, partially defatted flaxseed (flaxseed without as much alpha-linolenic acid content) can increase triglycerides by approximately 10%. c) Improving kidney function in people with systemic lupus erythematosus (SLE).

         Soybeans (Glycine max)

·         Soy is a species of legume native to East Asia. It is grown for its edible bean. The plant is classed as an oilseed rather than a pulse by the Food and Agricultural Organisation (FAO). Soybeans belong to the family Fabaceae and the genus Glycine. Soy varies in growth and habit. Soybeans are used in many products, such as soy vegetable oil and soy milk. Soybean products such as textured vegetable protein (TVP) are ingredients in many types of meat and dairy analogs.

·         Soybeans contain the isoflavones genistein and daidzein, which are phytoestrogens.

·         Isoflavones are a class of organic compounds related to isoflavonoids. They often occur naturally. Many isoflavones act as phytoestrogens (a diverse group of naturally occurring nonsteroidal plant compounds that, because of their structural similarity with estradiol, have the ability to cause estrogenic and/or antiestrogenic effects (34)) in mammals. They have antioxidant properties. Isoflavones are related to the Fabaceae (Leguminosae) (bean) family.

·         Soybeans produce significantly more protein per acre than most other uses of land. Soybeans contain significant amounts of phytic acid, alpha-linolenic acid (a polyunsaturated omega-3 fatty acid), and the isoflavones genistein and daidzein. Soybeans are considered by many to be a source of complete protein i.e. a protein that contains significant amounts of all the essential amino acids that the human body needs. For this reason, soy is a useful source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat (and the cholesterol that it contains) they eat. Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a ‘complete’ protein profile. Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet. However, there is a debate about if soybeans offer complete protein.

·         Soybeans may help with the following conditions: a) Cancer. Several large population studies have shown that consumption of soy foods is associated with a reduction in prostate cancer risk in men and a decreased risk of death and recurrence of breast cancer among women. It may also reduce the risk of colorectal cancer in postmenopausal (after menopause) women. Consumption of soy may reduce the risk of colon cancer, possibly due to the presence of sphingolipids. b) Brain.  Soy may improve cognitive function, particularly verbal memory and frontal lobe function. c) Omega – 3 fatty acids benefits. Soy contains alpha-linolenic acid, a polyunsaturated omega-3 fatty acid. However, the well-known health benefits of omega-3 fatty acids apply to EPA and DHA omega-3 fatty acids found in oily fish and not to alpha-linolenic acid. Soybean oil has a better omega-3: omega-6 ratio of 1:7, much higher than other vegetable cooking oils. d) Isoflavones. Soybeans contain the isoflavones genistein and daidzein, which are phytoestrogens (plant-derived xenoestrogens that function as the primary female sex hormones, estrogens, and are not generated within the endocrine system, but consumed by eating phytoestrogen plants) and are considered by some to be useful in the prevention of cancer. However, others believe that they are carcinogenic and that also they disrupt the endocrine system. Isoflavones are polyphenol compounds produced primarily by beans and other legumes. Isoflavones are closely related to the antioxidant flavonoids found in other plants, vegetables, and flowers. Genistein acts as an oxidant (stimulating nitrate synthesis) and blocks the formation of new blood vessels (antiangiogenic effect). Some studies show that genistein acts as an inhibitor of substances that regulate cell division and cell survival. e) Glyceollins. These are molecules belonging to the pterocarpans family. They have been found to have antifungal activity against Aspergillus sojae, the fungal ferment used to produce soy sauce. They are phytoalexins with an antiestrogenic activity. f) Cholesterol/ benefits for the heart. A meta-analysis concluded that soy protein is correlated with significant decreases in serum cholesterol, LDL-cholesterol (‘bad’ cholesterol), and triglycerides. However, HDL-cholesterol (‘good’ cholesterol) did not increase by a significant amount. Soy isoflavones were suggested as the agent for reducing serum cholesterol levels. Twenty-five (25) grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. For instance, one serving (1 cup or 240 mL) of soy milk contains 6 or 7 grams of soy protein. 25 g/day soy protein was established as the threshold intake because most trials used at least this much protein and not because less than this amount is inefficacious. In fact, there is evidence suggesting that lower amounts are indeed efficacious.  A review of the American Heart Association concluded that many soy products should benefit cardiovascular and overall health because of their high polyunsaturated fats, fiber, vitamins, and minerals and low saturated fat content. In an analysis, soy protein was found to lower LDL-cholesterol by 5.2%. Recent research suggests that soy protein also decreases postprandial (after a meal) triglyceride levels.  g) Phytic acid. Soybeans contain an elevated level of phytic acid, which has many effects, including acting as an antioxidant and a chelating agent. Phytic acid may reduce cancer risk, help patients with diabetes, and reduce inflammation. However, due to its chelating effect, phytic acid is also criticized for reducing vital minerals.

·         Soybeans may help on the following conditions: a) High Cholesterol. Several studies suggest that soy protein may reduce the risk of heart disease by lowering LDL – cholesterol (‘bad’ cholesterol). Not all studies agree, but those showing benefits indicate that soy protein may lower LDL by up to 10% and total cholesterol by up to 7%. A review of studies found that people with high cholesterol may reduce their total cholesterol by 9% if they eat 31 – 47 grams of soy protein instead of meat each day. As a result, the U.S. Food and Drug Administration (FDA) in 1999 allowed soy products to carry a heart-healthy label saying that soy may reduce cholesterol when eaten as part of a diet that is low in saturated fat and cholesterol. For a particular food to carry this claim, one serving of the food must contain at least 6.25 grams of soy protein per serving. That is about 25% of the amount needed each day – 25 grams of soy – to get the heart-healthy benefit. It is relatively easy for someone to add enough soy to his/her daily diet to meet the 25-gram recommendation: 4 ounces of firm tofu contains 13 grams of soy protein; one soy ‘burger’ includes 10 - 12 grams, and an 8-ounce glass of plain soy milk contains 10 grams. The American Heart Association (AHA) also recommends adding at least 25 grams of soy protein per day to a diet low in saturated fat and cholesterol to reduce the risk of heart disease. Asian populations who routinely eat soy foods (up to 55 grams of soy protein per day) have lower rates of heart disease than people who eat a typical Western diet (with fewer than 5 grams of soy protein per day). Substituting 31 - 47 grams of soy protein for meat in a diet low in saturated fat and cholesterol may lower blood cholesterol levels. Including at least 20 grams of soy protein per day in a diet low in saturated fat and cholesterol may reduce fat blood levels in both men and women, although not all studies agree. b) Cancer. Evidence from population studies suggests that soy may be helpful in preventing hormone-related cancers, such as breast, prostate, and endometrial cancer comes from population studies. These studies examine large numbers of people and have found that eating a diet high in soy protein may lower the risk of developing these kinds of cancers. However, most studies that have found a lower risk of breast cancer have looked at Asian women, who typically eat a lot of soy. The studies that have looked at Western women have not all found a decreased risk of breast cancer, although a meta-analysis in 2006 of 18 previously published clinical studies found that in healthy women, soy was associated with a small but statistically significant (14%) reduction in breast cancer risk. Some studies seem to suggest that the best protection may come from eating soy before menopause. Some studies suggest that the rates of prostate cancer are similar in Asian and Western countries, but more Western men than Asian men (who eat more soy) die from prostate cancer. However, other studies show that men who eat a diet high in soy may have a lower risk of prostate cancer, although researchers aren’t sure if that is due to their diet. Other researchers have noted that prostate size in Japanese men does not increase as much with age as it does in Western men and speculate that a high soy diet may be the reason. c) Osteoporosis. Although studies are limited, most suggest that women approaching menopause who eat isoflavone-rich soy protein are more likely to increase BMD (bone mineral density) than women whose diets are low in soy isoflavones. Some studies suggest that 80 – 90 mg of isoflavones in 40 g of soy protein had the most effect. However, other clinical studies have not found a significant beneficial effect of soy isoflavones on bone mineral density in early postmenopausal women. d) Menopause. Soy isoflavones may help reduce hot flashes and night sweats that many women experience during menopause. In clinical studies, postmenopausal (after menopause) women who eat high amounts of dietary soy protein (20 – 60 g per day) generally have fewer and less intense hot flashes and night sweats than those with low intakes of soy. However, the results of studies about whether soy supplements can reduce menopausal symptoms have been mixed. Several studies have had a high placebo response. Some researchers also theorize that using soy extracts with different isoflavones in different studies can account for the mixed results. It appears that the studies with the most positive results have used soy products with at least 15 mg of genistein per day.

·         Soy in the diet can lower cholesterol. There are many scientific studies that support this conclusion. The U.S. Food and Drug Administration (FDA) agreed that 25 grams per day of soy protein, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Soy may also reduce symptoms of menopause and the risk of osteoporosis.  Soy products may possibly prevent certain hormone-dependent cancers, including breast, endometrial, and prostate cancer. Research suggests that daily soy protein intake may slightly lower LDL-cholesterol (‘bad’ cholesterol). Some studies suggest that soy isoflavone supplements may reduce hot flashes in women after menopause. However, the results have been inconsistent. There is insufficient scientific evidence to determine whether soy supplements are effective for other health uses.

           Oat (Avena sativa)

·         Oat (Avena sativa) is an important species of cereal grain grown for its seed. Oat bran is the outer casing of the oat. Oat is the only cereal that contains a globulin or legume–like protein called avenalin as the primary (80%) storage protein.

·         Oat is considered a healthy food, and it contains a class of polysaccharides called beta–D-glucans (see) that have cholesterol-lowering properties. Oat decreases the LDL cholesterol (‘bad’ cholesterol), and thus it has the benefit of preventing coronary heart disease. In 1998 the FDA issued that 3.00 grams of soluble fiber daily from foods containing soluble fiber from whole oats (oat bran, oat flour, and rolled oats), in conjunction with a diet low in saturated fat, cholesterol, and fat, may reduce the risk of coronary heart disease (CHD). Oat’s beta-glucans are soluble fibers.

·         Oat bran contains soluble fibers, namely fibers that dissolve easily in water and take on a soft, gel-like texture in the intestines. The soluble fibers are also found in beans, peas, and most fruits.

·         Oat may also help in osteoporosis. Oat straw (Avena sativa) boosts hormone levels that stimulate cell growth. Also, potassium – which is contained in whole grains, nuts, spinach, oatmeal, potato, and peanut butter – may prevent bone loss (osteoporosis).

·         Kelp (Laminaria hyperborea), oat straw (Avena sativa), and horsetail (Equisetum arvense) are rich in minerals that may help promote thyroid function.

    Curcumin (curcumin is the active ingredient of turmeric (Curcuma longa))

·         Turmeric, also called Indian saffron and Jiang Huang, is an East Indian plant that is a member of the ginger family and is used as a spice and food color. Underground stems are used in some cultures to treat certain stomach problems. The substance in turmeric that gives it a yellow color (curcumin) is being studied in the treatment of cancer, Alzheimer's disease, cystic fibrosis, and psoriasis.

·         Turmeric is a member of the ginger family: Zingiberaceae.

·         Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant that belongs to the ginger family Zingiberaceae. It is native to tropical South Asia

·         Turmeric possesses antiseptic, anti-inflammatory detoxifying properties as well as carminative properties.

·         Turmeric is possibly effective on a) Stomach upset (dyspepsia). Some research shows that taking turmeric by mouth might help improve an upset stomach. b) Osteoarthritis. Some research shows that taking some turmeric extracts can reduce the pain caused by osteoarthritis of the knee. In one study, turmeric worked about as well as ibuprofen for reducing pain.

·         Turmeric may be helpful for the following conditions: a) Dyspepsia (indigestion). Curcumin stimulates the gallbladder to produce bile, which some people think may help improve digestion. The German Commission E, which determines which herbs can be safely prescribed in Germany, has approved turmeric for digestive problems. A double-blind, placebo-controlled study found that turmeric reduced symptoms of bloating and gas in people suffering from indigestion. b) Ulcerative colitis. Turmeric may help people with ulcerative colitis stay in remission. Ulcerative colitis is a chronic digestive tract disease where symptoms tend to come and go. In one double-blind, placebo-controlled study, people whose ulcerative colitis was in remission took either curcumin or a placebo, along with conventional medical treatment, for 6 months. Those who took curcumin had a relapse rate much lower than those who took a placebo. c) Stomach Ulcers. Turmeric does not seem to help treat stomach ulcers. In fact, there is some evidence that it may increase stomach acid, making existing ulcers worse. d) Osteoarthritis. Because of its ability to reduce inflammation, researchers have wondered if turmeric may help relieve osteoarthritis pain. One study found that people using an Ayurvedic formula of herbs and minerals with turmeric, winter cherry (Withinia somnifera), Boswellia (Boswellia serrata), and zinc had less pain and disability. But it is impossible to know whether it was turmeric, one of the other supplements, or all of them together, that was responsible. e) Heart Disease. Early studies suggested that turmeric may help prevent atherosclerosis, the buildup of plaque that can block arteries and lead to heart attack or stroke. In animal studies, an extract of turmeric lowered cholesterol levels and kept LDL cholesterol ("bad" cholesterol) from building up in blood vessels. Because it stops platelets from clumping together, turmeric may also prevent blood clots from building up along the walls of arteries. But a double-blind, placebo-controlled study found that taking curcumin, the active ingredient in turmeric, at a dose of up to 4 g per day did not improve cholesterol levels. f) Cancer. There has been a great deal of research on turmeric’s anti-cancer properties, but the results are still very early. Evidence from test tube and animal studies suggests that curcumin may help prevent or treat several types of cancers, including prostate, breast, skin, and colon cancer. Its preventive effects may be because it is a strong antioxidant, protecting cells from damage. More research is needed. g) Bacterial and Viral Infections. Test tube and animal studies suggest turmeric may kill bacteria and viruses, but researchers don’t know whether it would work in people. h) Uveitis. A preliminary study suggests curcumin may help treat uveitis, an inflammation of the eye’s iris. In one study of 32 people with chronic anterior uveitis, curcumin was effective as corticosteroids, the type of medication usually prescribed. More research is needed.

·         Extensive research over the past half-century has shown that curcumin (diferuloylmethane), a component of the golden spice turmeric (Curcuma longa), can modulate multiple cell signaling pathways. Extensive clinical trials over the past quarter-century have addressed this nutraceutical's pharmacokinetics, safety, and efficacy against numerous diseases in humans. Some promising effects have been observed in patients with various pro-inflammatory diseases, including cancer, cardiovascular disease, arthritis, uveitis, ulcerative proctitis, Crohn's disease, ulcerative colitis, irritable bowel disease, tropical pancreatitis, peptic ulcer, gastric ulcer, idiopathic orbital inflammatory pseudotumor, oral lichen planus, gastric inflammation, vitiligo, psoriasis, acute coronary syndrome, atherosclerosis, diabetes, diabetic nephropathy, diabetic microangiopathy, lupus nephritis, renal conditions, acquired immunodeficiency syndrome, β-thalassemia, biliary dyskinesia, Dejerine-Sottas disease, cholecystitis, and chronic bacterial prostatitis. Curcumin has also shown protection against hepatic (liver) conditions, chronic arsenic exposure, and alcohol intoxication.

     Huperzine A (an alkaloid isolated from the Chinese herb Huperzia serrata)

·         Huperzine A (pronounced HOOP-ur-zeen) is a naturally occurring sesquiterpene alkaloid compound found in the firmoss Huperzia serrata and in varying quantities in other Huperzia species, including H. elmeri, H. carinat, and H. aqualupian.

·         Huperzine A is a natural cholinesterase inhibitor derived from the Chinese herb Huperzia serrata. There is evidence that huperzine A may compare favorably in symptomatic efficacy to cholinesterase inhibitors in use. Also, huperzine A has antioxidant and neuroprotective properties, suggesting that it may be useful as a disease-modifying treatment for Alzheimer’s disease (AD). The drug is available as a nutraceutical in the USA.

·         Huperzia serrata [(Thunb. Ex Murray) Trevis], Family: Huperziaceae, is a plant known as a firmoss which contains the acetylcholinesterase inhibitor huperzine A. This species is native to India and Southeast Asia.

·         Note: An acetylcholinesterase inhibitor (AChEI) or anti-cholinesterase is a chemical that inhibits the acetylcholinesterase enzyme from breaking down acetylcholine, thereby increasing both the level and duration of action of the neurotransmitter acetylcholine. Reversible, quasi-irreversible (or pseudirreversible in some sources), and irreversible inhibitors exist. Acetylcholinesterase inhibitors are used medicinally to treat myasthenia gravis; glaucoma; Alzheimer’s disease (AD); Lewy body dementia; postural tachycardia syndrome; to reverse the effect of non-depolarising muscle relaxants, and as an antidote to anticholinergic poisoning (17). Reversible acetylcholinesterase inhibitors include rivastigmine, galantamine, donepezil (E2020), tacrine (also known as tetrahydroaminoacridine (THA')), huperzine A, etc.

·         Alzheimer’s disease (AD) has become a major public health problem around the world due to its increasing prevalence, long duration, caregiver burden, and high financial cost of care. The degeneration of acetylcholine-containing neurons in the basal forebrain has been implicated in the symptoms of AD. Cholinesterase inhibitors may block the degradation of acetylcholine, thus increasing the efficacy of the remaining cholinergic neurons. Huperzine A is a linearly competitive, reversible inhibitor of acetylcholinesterase that is said to have both central (on the brain) and peripheral activity with the ability to protect cells against hydrogen peroxide (H2O2), beta-amyloid protein (or peptide), glutamate, ischemia, and staurosporine-induced cytotoxicity (cell toxicity) and apoptosis (programmed cell death). These properties might qualify Huperzine A as a promising agent for treating dementia (including AD).

·         Huperzine A is approved for use as a drug for the treatment of Alzheimer's disease in China; however, it is regulated as an herbal supplement in the United States.

·         Huperzine A has been studied for the following conditions: a) Alzheimer’s disease (AD). A Cochrane review of the effect of huperzine A in Alzheimer's disease has been published, as well as other reviews. Despite the numerous clinical studies being undertaken, all reviews note the lack of quality long-term clinical trials to support definitive statements about a place in therapy for huperzine A. Animal and in vitro experiments have been conducted, and the mechanism of action for huperzine appears to be a combination of anticholinesterase activity and anti-glutamate, antioxidant, and neuroprotective effects. Huperzine A crosses the blood-brain barrier more effectively than the acetylcholinesterase inhibitors (AChEI) tacrine or donepezil and acts with greater potency than acetylcholinesterase inhibitors (AChEI) tacrine, physostigmine, or galanthamine.  Huperzine A is selective for brain acetylcholinesterase over plasma butyrylcholinesterase, which may account for its reported lower adverse effect profile in clinical studies. Based on limited data, some beneficial effects are attributed to huperzine A in Alzheimer's disease, including an increase in general cognitive function, global clinical status, behavioral disturbances, and physical performance. b) Dementia. High-quality clinical trials are lacking; however, 1 review of 4 clinical trials found improvement against memory, dementia, and Alzheimer's scales, while a Cochrane review found only 1 clinical trial meeting inclusion criteria in which no difference compared with placebo was found for vascular dementia. c) Epilepsy. The anticonvulsant activity of huperzine A has been demonstrated in mice. d) Organophosphate antidote. Huperzine A’s potent inhibition of cholinesterase has also made it a candidate for the prevention of poisoning by the nerve agent soman and other organophosphates. In contrast to pyridostigmine, huperzine A crosses the blood-brain barrier and may be effective in preventing seizures and other neuropathology caused by soman (a nerve agent). Animal experiments have demonstrated activity against soman-induced seizures and mortality; however, clinical studies are lacking. e) Parkinson's disease (PD). Malice models have demonstrated protective effects, but clinical trials are lacking. f) Schizophrenia. A small (including 19 subjects), an open-label clinical study found improved cognitive effects for huperzine A over 12 weeks.

·         Huperzine A (HupA) is found in an extract from a club moss that has been used for centuries in Chinese folk medicine. Its action has been attributed to its ability to strongly inhibit acetylcholinesterase (AChE).

·         Hup A (huperzine A), a novel alkaloid isolated from the Chinese herb Huperzia serrata, is a potent and selective inhibitor of acetylcholinesterase (AChE), with rapid absorption and penetration into the brain in experimental animals. The inhibition is reversible with a longer duration of action. Hup A exhibited memory-enhancing activities in a broad range of animal cognitive models. Compared to the classical drugs used in Alzheimer’s Phy, Tac (tacrine), and Gal (galantamine), Hup A has better therapeutic indices, and peripheral cholinergic side effects are minimal at therapeutic doses. These findings suggest that Hup A is a promising candidate for clinical development as a symptomatic treatment for Alzheimer’s disease (AD).

·         HupA (huperzine A) is a potent, reversible, and selective inhibitor of acetylcholinesterase (AChE) with rapid absorption and penetration into the brain in animal tests. HupA exhibits memory-enhancing activities in animal and clinical trials. Compared to the drugs used in Alzheimer’s tacrine and donepezil, HupA has a longer action duration and higher therapeutic index, and the peripheral cholinergic side effects are minimal at therapeutic doses. HupA may also reduce neuronal cell death caused by glutamate. These bioactivities of HupA may enhance its value and may be used potentially as a therapeutic agent for Alzheimer’s disease.

          Lutein & Zeaxanthin

·         Lutein is a xanthophyll (a yellow pigment that belongs to the carotenoid group). It is one of the 600 known carotenoids. It is an antioxidant responsible for blue light absorption. Zeaxanthin predominates at the macula lutea, while lutein predominates elsewhere in the retina. Zeaxanthin is an isomeric of lutein, and they differ in the placement of one double bond.

·         Lutein and zeaxanthin are found in green (especially leafy) vegetables, such as (rated from high to lower concentration): Kale (cooked), turnip greens (raw), spinach (raw), spinach (cooked), turnip greens (cooked), collard greens (cooked), garden peas, romaine lettuce, zucchini, Brussels sprouts, Pistachio nuts, broccoli, Maize/ corn, egg, carrot, and kiwifruit. It is also found in egg yolks and animal fats. Egg yolks, spinach, and corn have high concentrations of lutein and zeaxanthin.

·         Lutein and zeaxanthin are two especially essential carotenoids related to vision health. Lutein is found in dark, leafy greens such as spinach, collard greens, and kale, as well as in okra, broccoli, papaya, oranges, mango, green beans, peaches, sweet potatoes, lima beans, squash, red grapes, and green bell pepper. Egg yolks also contain lutein. Yellow corn, squash, oranges, mango, kale, apricots, peaches, and orange bell peppers are excellent sources of zeaxanthin.

·         Lutein is a substance that is famous for helping the eyes. It may prevent and decrease the risk of AMD (Age-related Macular Degeneration), a significant cause of blindness in the elderly. Lutein is an antioxidant, and it’s found in the eye’s retina. Lutein in the eye is concentrated in an area called the macula, an area responsible for central vision whose degeneration causes blindness. The hypothesis for natural concentration is that lutein helps keep the eyes safe from oxidative stress and the high-energy photons of blue light. Trials have shown that increased pigmentation of the macula with lutein may prevent and decrease the risk for AMD (Age-related Macular Degeneration), a significant cause of blindness in the elderly.

·         Lutein is an antioxidant and helps the eye deal with oxidative stress. Trials have shown that people with low lutein and zeaxanthin blood levels had an increased risk of AMD. Supplementation with lutein and zeaxanthin helped to prevent this eye disease. There is also evidence that lutein and zeaxanthin may protect from cataract formation.

·         AREDS formula (vitamin C, vitamin E, beta-carotene, and zinc, plus copper) may slow the progression of AMD (Age-related Macular Degeneration). The Age-Related Eye Disease Study (AREDS) found that a combination of antioxidant vitamins plus zinc helped slow the progression of intermediate macular degeneration to an advanced stage, which is when most vision loss occurs.

·         The National Eye Institute (NEI) has begun AREDS-2 trials focused on the addition of lutein, zeaxanthin, and omega-3 fatty acids to the original AREDS formula.

        Milk thistle (Silybum marianum) / silymarin (an active ingredient of milk thistle)

·         Milk thistle includes Silybum eburneum, Silybum marianum, and the hybrid Silybum x gonzaloi. However, usually, Silybum marianum is referred to as milk thistle. It is also known as the blessed milk thistle. Milk thistle is a famous flowering plant (genus Silybum Adans, daisy family Asteraceae).  They are native to the Mediterranean regions of Europe, North Africa, and the Middle East.

·         Silibinin (also known as silybin) is the major active substance of silymarin, a mixture of flavonolignans (type of polyphenols) extracted from blessed milk thistle (Silybun marianum). It consists of silibinin A & B, isosilibinin A & B, silicristin and silidianin. It is an antioxidant substance.

·         The active ingredient that protects the liver in milk thistle is known as silymarin. Silymarin is actually a group of flavonoids (silibinin, silidianin, and silicristin), which are thought to help repair liver cells damaged by alcohol and other toxic substances. Most milk thistle products are standardized preparations made from the seeds of the plant. Most preparations are standardized to contain 70 – 80% silymarin.

·         Traditional milk thistle extract is made from seeds containing approximately 4 – 6% silymarin. The extract consists of about 65 – 80% silymarin (a flavonolignan complex) and 20 – 35% fatty acids, including linoleic acid. Silymarin is a complex mixture of polyphenolic molecules.

·         Silymarin, a flavonolignan from the milk thistle (Silybum marianum) plant, is used almost exclusively for hepatoprotection (liver protection).

·         Silymarin has been used traditionally for treating liver problems. Investigations showed that it had protective effects on the liver, improving its functions. Milk thistle has been used to treat liver cirrhosis, chronic hepatitis (inflammation of the liver, e.g., from HBV, HBC, or alcohol), toxin-induced liver failure (e.g., from poison mushrooms Amanita phalloides, anti-epileptics, halothane anesthetic, dissolvent CCl4 (carbon tetrachloride), or paracetamol – acetaminophen) and for gallbladder problems.  Research suggests that milk thistle extracts may prevent and repair liver damage from toxic chemicals and medications. In research on patients with toxin-induced liver damage (from industrial exposure for 5 – 20 years to vapors from the chemicals toluene and/or xylene), it was found that the patients who took 30 days of silymarin had improvement in their liver function tests (AST & ALT), comparing with the placebo group. Also, the efficacy of silymarin in preventing drug-induced liver damage in patients taking psychotropic drugs long-term has been investigated. This class of drugs is known to cause liver damage from the oxidation of lipids. Patients taking silymarin in the study had less hepatic damage from the oxidation of lipids than patients taking the placebo. On Amanita phalloides (death cap) mushroom poisoning, silymarin – when added to classic therapy (penicillin and also hyperbaric oxygen) – survival was increased even more. Also, data indicates that severe liver damage in Amanita phalloides poisoning can be prevented effectively when the administration of silybin begins within 48 hours of mushroom intake.

·         Several scientific studies suggest that substances in milk thistle (especially a flavonoid called silymarin) protect the liver from toxins, including certain drugs such as acetaminophen (paracetamol), which can cause liver damage in high doses. Silymarin has antioxidant and anti-inflammatory properties, and it may help the liver repair itself by growing new cells. Several animal studies demonstrate that milk thistle can be helpful in protecting the liver. However, results in human studies are mixed.

·         Milk thistle has also been studied in lowering cholesterol levels; reducing insulin resistance in people with type 2 diabetes who also have cirrhosis; reducing the growth of cancer cells in breast, cervical, and prostate cancer; improving liver function tests in active hepatitis patients; reducing liver-damaging effects of chemotherapeutic drugs. Silymarin may also help, potentially, in the treatment of diabetic nephropathy.

·         Milk thistle may help in the following conditions: a) Liver disease from alcohol. Milk thistle is often suggested as a treatment for alcoholic hepatitis and alcoholic cirrhosis. However, scientific studies show mixed results. Most studies show milk thistle improves liver function and increases survival in people with cirrhosis or chronic hepatitis. But problems in the design of the studies make it hard to draw any real conclusions. b) Viral hepatitis. Milk thistle is widely used in the treatment of viral hepatitis (particularly hepatitis C). Studies show mixed results. Some found improvements in liver function, while others did not. c) Mushroom poisoning. Based on traditional use, milk thistle has been used as an emergency antidote to deathcap mushrooms (Amanita phalloides) poisoning. Animal studies have found that milk thistle extract completely counteracts the toxic effects of the mushroom when given within 10 minutes of ingestion. Given within 24 hours significantly reduces the risk of liver damage and death. d) Cancer. Early Lab studies also suggest that silymarin and other active substances in milk thistle may have anti-cancer effects. These substances appear to stop cancer cells from dividing and reproducing, shorten their lifespan, and reduce blood supply to tumors. More studies are needed.

·         Milk thistle is possibly effective for a) Heartburn (dyspepsia) when a combination of milk thistle and several other herbs is used. The combination product (Iberogast, Medical Futures, Inc.) contains milk thistle plus peppermint leaf, German chamomile, caraway, licorice, clown’s mustard plant, celandine, angelica, and lemon balm. When used daily over a period of 4 weeks, this combination seems to reduce the severity of acid reflux, stomach pain, cramping, nausea, and vomiting. b) Diabetes. A compound in milk thistle called silymarin appears to lower blood sugar in people with type 2 diabetes. Most studies of milk thistle’s effectiveness have used a specific extract standardized to 70% to 80% silymarin. In the U.S., this formulation is found in the brand name product Thisilyn (Nature’s Way).

         Brewer’s yeast/ Epicor®

·         Brewer's yeast is made from a one-celled fungus called Saccharomyces cerevisiae and is used to make beer. It also can be grown to produce nutritional supplements. Brewer's yeast is a rich source of minerals, particularly chromium (an essential trace mineral that helps the body maintain normal blood sugar levels), selenium, proteins, and the B-complex vitamins. It tastes bitter and should not be confused with baker's, nutritional, or torula yeast. All those types of yeast are low in chromium. Brewer's yeast has been used for years as a nutritional supplement.

·          EpiCor^® is a dietary supplement derived from dry fermentation of the yeast Saccharomyces cerevisiae. EpiCor^® is manufactured by Embria Health Sciences, a unit of Iowa-based animal feed supplier Diamond V Mills.

·         One of the most common sources of beta-glucan [β(1,3)D-glucan] for supplement use is derived from the cell wall of baker’s yeast (Saccharomyces cerevisiae) (see beta-glucans). However, β(1,3)(1,4)-glucans are also extracted from the bran of some grains, such as oats and barley. Yeast and medicinal mushroom-derived beta-glucans are notable for their ability to modulate the immune system.

·         Brewer's yeast is often used as a source of B-complex vitamins, chromium, and selenium. The B-complex vitamins in brewer's yeast include B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B9 (folic acid), and H or B7 (biotin). These vitamins help break down carbohydrates, fats, and proteins, which provide the body with energy. They also support the nervous system, help maintain the muscles used for digestion, and keep skin, hair, eyes, mouth, and liver healthy. Brewer's yeast does not contain vitamin B12, an essential vitamin found in meat and dairy products. Vegetarians sometimes take brewer's yeast, mistakenly believing that it provides B12, which can be lacking in their diet.

·         Brewer's yeast is rich in essential minerals and vitamin B (except B12).

·         Brewer’s yeast has been studied for the following conditions: a) Diabetes. Some studies suggest that chromium supplements may help people with diabetes control blood sugar levels. Chromium may also lower blood sugar levels, improving glucose tolerance and reducing the amount of insulin needed. Because brewer's yeast is a rich source of chromium, scientists think it may help treat high blood sugar. b) High Cholesterol. A few studies suggest that brewer's yeast may help lower LDL ("bad") cholesterol levels in the blood and raise HDL ("good") cholesterol levels. Researchers aren't sure whether that is due to the chromium in brewer's yeast or another substance, and not all studies have found positive results. c) Weight Loss. Although some studies suggest that chromium may help reduce body fat, the amount of fat loss is minor compared to what can be lost with exercise and a well-balanced diet. However, brewer's yeast is also used as a protein supplement and energy booster, so it may help maintain a healthy weight. d) Other Uses. At least one study has found that brewer's yeast may improve acne. Another linked it to a reduced risk of second skin cancer. One large preliminary investigation found that taking a specific kind of brewer’s yeast product (EpiCor) may help prevent colds and flu.

          L – Carnitine (levocarnitine) and propionyl – L – carnitine

·         L – Carnitine (levocarnitine) is a quaternary ammonium compound synthesized from the amino acids lysine and methionine. In eukaryotic cells, it is required for the transport of fatty acids from the intermembranous space in the mitochondria into the mitochondrial matrix during the breakdown of lipids (fats) for the generation of metabolic energy. It is widely available as a nutritional supplement.  Carnitine exists in two stereoisomers: its biologically active form is L-carnitine, and its enantiomer, D-carnitine, which is biologically inactive.

·         Carnitine is an important quaternary amine

·         In the course of human aging, carnitine concentration in cells diminishes, affecting fatty acid metabolism in various tissues. A 2008 study found that supplementing with L-carnitine decreased bone turnover and increased bone mineral density in rats.  A 2004 study found that L-carnitine acts as a peripheral antagonist of thyroid hormone action. In particular, L-carnitine inhibits both triiodothyronine (T3) and thyroxine (T4) entry into the cell nuclei. A 2001 study found that L-carnitine was useful in reversing and preventing hyperthyroidism symptoms. Carnitine has been proposed as a supplement to treat a variety of health conditions, including heart attack, heart failure, angina pectoris (chest pain from heart ischemia), and narcolepsy.  It may also improve exercise performance.

·         L – carnitine (levocarnitine) has been studied for the following medical conditions: a) Heart Conditions. i) Angina pectoris (chest pain from heart ischemia (restriction in blood supply)). Some good evidence shows that carnitine can be used along with conventional treatment for stable angina. Several clinical trials show that L-carnitine and propionyl-L-carnitine can help reduce symptoms of angina and improve the ability of people with angina to exercise without chest pain. However, patients with angina pectoris should not self-treat chest pain with carnitine but see a cardiologist for the diagnosis and conventional treatment and take carnitine only under a healthcare provider's supervision. ii) Heart attack.  A few studies have found that carnitine may help when used with conventional medicines after a heart attack, but not all studies agree. Some small studies suggest that people who take L-carnitine supplements soon after a heart attack may be less likely to have another heart attack, die of heart disease, have chest pain and abnormal heart rhythms, or develop heart failure. However, other studies have shown no benefit. Treatment with oral carnitine may also improve muscle weakness. Carnitine should be used along with conventional medication under a doctor’s supervision. iii) Heart failure. A few small studies have suggested that carnitine (usually propionyl-L-carnitine) can help reduce symptoms of heart failure and improve exercise capacity in people with heart failure. However, more and larger studies are needed to know for sure. b) Peripheral Vascular Disease (PVD). Decreased blood flow to the legs from atherosclerosis (hardening of the arteries in which plaque builds up) often causes an aching or cramping pain in the legs while walking or exercising called intermittent claudication. The reduced blood flow to the legs is called peripheral vascular disease (PVD). Several studies show that carnitine can help reduce symptoms and increase the distance that people with intermittent claudication can walk. Most studies have used propionyl-L-carnitine. Scientists don't know whether L-carnitine would work the same. c) Diabetic Neuropathy. Diabetic neuropathy happens when high blood sugar levels damage nerves in the body, especially the arms, legs, and feet, causing pain and numbness. Some small preliminary studies suggest acetyl-L-carnitine may help reduce pain and increase feeling in affected nerves. It is also possible that carnitine can help nerves regenerate. More research is needed. d) Exercise performance. Although carnitine is often taken to boost exercise performance, no evidence exists. e) Weight loss.  Although L-carnitine has been marketed as a weight-loss supplement, no scientific evidence shows that it works. However, some studies show that oral carnitine reduces fat mass, increases muscle mass, and reduces fatigue, which may contribute to weight loss in some people. f) Alzheimer's disease (AD) and memory Impairment. The evidence is mixed as to whether carnitine is useful in treating Alzheimer's disease. Several early studies showed that acetyl-L-carnitine might help slow down the progression of Alzheimer's disease, relieve depression related to senility and other forms of dementia, and improve memory in the elderly, but larger and better-designed studies found it didn’t help at all. People should take carnitine for Alzheimer's and other forms of dementia only under the supervision of their doctor. g) Kidney disease and dialysis.  Because the kidneys make carnitine, kidney disease could lead to low levels of carnitine in the body. For people who have kidney disease, their doctor may prescribe carnitine; it shouldn’t be taken without medical supervision. h) Male infertility. Low sperm counts have been linked to low carnitine levels in men. Several studies suggest that L-carnitine supplements may increase sperm count and mobility. i) Erectile dysfunction (ED). Preliminary studies suggest propionyl-L-carnitine may help improve male sexual function. One study found that carnitine improved the effectiveness of sildenafil (Viagra (R)) in men with diabetes who had not previously responded to Viagra. In another study, a combination of propionyl-L-carnitine and acetyl-L-carnitine improved the effectiveness of Viagra in men who had erectile dysfunction after prostate surgery. More studies are needed. j) Peyronie’s disease. Peyronie's disease is characterized by a curvature of the penis, leading to pain during an erection. One promising study compared acetyl-L-carnitine to the medication tamoxifen in 48 men with this condition. Acetyl-L-carnitine worked better than tamoxifen at reducing pain during sex and reducing the curve of the penis. Acetyl-L-carnitine also had fewer side effects than tamoxifen. More research is needed. k) Hyperthyroidism. Some research suggests that L-carnitine may help prevent or reduce symptoms of an overactive thyroid, such as insomnia, nervousness, heart palpitations, and tremors. In fact, in one study, a small group of people with hyperthyroidism saw these symptoms improve, and their body temperature became normal when taking carnitine. But a larger, better-designed clinical trial is needed to see if carnitine really works. In addition, researchers think carnitine may work by blocking the action of the thyroid hormone, which could be dangerous for people with low thyroid levels (hypothyroidism). People should not take carnitine for thyroid problems without their doctor’s supervision.

·         Carnitine and its derivatives have recently been shown to protect cardiac metabolism and function in ischemic heart disease (IHD) and other clinical conditions of myocardial (heart) ischemia. Potential mechanisms of this effect include increased glucose metabolism, reduced toxic effects of long-chain acyl-CoA and acyl-carnitine in myocytes (heart muscle cells), increased coronary blood flow, and an anti-arrhythmic effect. It has also been shown that propionyl-l-carnitine, which penetrates faster than carnitine into myocytes, is effective in inhibiting the production of free radicals. Beneficial effects of carnitine supplementation have been demonstrated under a variety of clinical conditions, such as acute cardiac ischemia during extracorporeal circulation, carnitine-dependent cardiomyopathy, as well as in patients with chronic circulatory failure, and in cardiogenic shock. However, further studies are required before carnitine administration could be recommended as a routine procedure in ischemic heart disease or before cardiopulmonary bypass

          Hawthorn berry (Crataegus)

·         Hawthorn is a spiny, flowering shrub or small tree of the rose family

·         Hawthorn is a large genus of shrubs and trees of the family Rosaceae. It is native to temperate regions of the Northern Hemisphere in Europe, Asia & North America. The name hawthorn was originally applied to the species native to northern Europe, especially the common hawthorn C. monogyna, and the unmodified name is often used in Britain and Ireland.

·         Hawthorn medicinal extract has long been a favored herbal remedy in Europe. The active components of this slow-acting cardiotonic agent (tonic for the heart) are thought to be flavonoids and oligomeric procyanidins.

·         Hawthorn contains many substances that may benefit the heart. These antioxidant flavonoids – including oligomeric proanthocyanidins (OPCs) – may help dilate blood vessels, improve blood flow, and protect the blood vessels from damage.

·         Active ingredients found in hawthorn include tannins, flavonoids (such as vitexin, rutin, quercetin, and hyperoside), oligomeric proanthocyanidins (OPCs, such as epicatechin, procyanidin, and especially procyanidin B-2), flavone –C, triterpene acids (such as ursolic acid, oleanolic acid, and crataegolic acid), and phenolic acids (such as caffeic acid, chlorogenic acid, and related phenol carboxylic acids). Standardization of hawthorn products is based on the content of flavonoids (2.2%) and oligomeric proanthocyanidins OPCs (18.75%).

·         The pharmacological effects of Crataegus have been attributed mainly to the content of flavonoids, procyanidin, aromatic acid, and cardiotonic amines.

·         There is scientific evidence that hawthorn leaves and flowers may be safe and effective for milder forms of heart failure, but study results are conflicting.

·         Hathorn has been used for the following conditions: a) Heart failure. Hawthorn has been studied in people with heart failure (a condition in which the heart is unable to pump enough blood to other organs in the body), but more studies are needed to understand how effective it may be. Some studies conclude that hawthorn significantly improved heart function. Studies also suggest the herb can enhance a person's ability to exercise following heart failure. Study participants have reported that hawthorn significantly improved disease symptoms (such as shortness of breath and fatigue). One study found that hawthorn extract (900 mg/day) taken for 2 months was as effective as low doses of captopril (a prescription heart medication of the category ACE inhibitors that lowers blood pressure) in improving symptoms of heart failure. A large study found that a standardized hawthorn supplement was effective in 952 patients with heart failure. The study compared conventional methods of treating heart failure (with different medications) with hawthorn alone and in addition to the drugs. After 2 years, the clinical symptoms of heart failure (palpitations, breathing problems, and fatigue) decreased significantly in the hawthorn supplement patients. People taking hawthorn also took less medication for their condition. Heart failure is a serious condition, and people should never try to self-treat with hawthorn but ask their doctor if a hawthorn is suitable. b) Chest pain (Angina pectoris). Preliminary evidence suggests hawthorn may help combat chest pain (angina) caused by low blood flow to the heart. In one early study, 60 people with angina were given either 180 mg/day of hawthorn berry leaf flower extract or a placebo for 3 weeks. Those who received hawthorn experienced improved blood flow to the heart and could also exercise for longer periods without suffering from chest pain. However, more studies are needed to say for sure whether hawthorn is effective. c) High blood pressure (hypertension). Although hawthorn has not been studied specifically in people with high blood pressure, some people think its benefits in treating heart disease may carry over to treating high blood pressure (hypertension). However, not enough research has been done to say whether hawthorn is effective at lowering blood pressure – and if so, by how much. In one study, hawthorn extract was found to be effective for hypertension in people with type 2 diabetes who were also taking prescribed medicines. Participants took 1 200 mg hawthorn extract daily or a placebo for 16 weeks. Those taking hawthorn had lower blood pressure than those taking the placebo. People who have high blood pressure should talk with their doctor before taking hawthorn. d) To help control high cholesterol. e) Used on the skin to treat boils and skin sores.

· Hawthorn's uses also include treating digestive ailments, dyspnea, kidney stones, and cardiovascular disorders.

·         Extracts from different parts of hawthorn plants (Crataegus spp.) are used worldwide for the treatment of cardiovascular diseases. So far, almost all clinical studies have been conducted with standardized hydroalcoholic extracts from leaves and flowers. These trials with more than 4,000 patients have provided evidence for clinical benefits in the therapy of mild chronic heart failure. Besides cardiotonic effects, recent pharmacological investigations indicate that hawthorn extracts also possess cardio- and vasoprotective properties. Thus, these extracts may also be employed in the prophylactic and therapeutic treatment of such conditions as endothelial dysfunction, atherosclerosis, coronary heart disease, or prevention of restenosis/ re-occlusion following peripheral endovascular treatment.

       Beetroot (Beta vulgaris) & Betaine

·         Beta vulgaris (beet) belongs to Amaranthaceae. It is a herbaceous biennial or, rarely, perennial plant with leafy stems growing to 1–2 m tall.

·         Trimethylglycine (TMG) is an organic compound that occurs in plants as either glycine betaine or a choline-containing glycine betaine compound. Trimethylglycine was the first betaine discovered by science; originally, it was simply called betaine because, in the 19th century, it was discovered in sugar beets. Since then, many other betaines have been discovered, and the more specific name glycine betaine, distinguishes this one.

·         Beetroot is a famous cultivated variety of beets. It has many health benefits. It is rich in antioxidants & nutrients vitamin C, potassium, sodium, magnesium, and betaine. It is rich in folate and betaine, and thus it reduces the concentration of homocysteine. The brand name of betaine is Cystadane (R). The alternative name for betaine is Trimethylglycine.

·         Betaine, also called betaine anhydrous or trimethylglycine (TMG), is a substance made in the body, involved in liver function, cellular reproduction, and helping make carnitine. It also helps the body metabolize homocysteine, an amino acid. Betaine is approved by the US Food and Drug Administration (FDA) to treat a genetic condition where too much homocysteine builds up in the body. Betaine has also been proposed as a way to lower homocysteine levels in people who do not have the genetic disease because higher levels of homocysteine are associated with heart disease. However, researchers don’t yet know exactly how high levels of homocysteine and heart disease are related.

·         Betaine is used to treat homocystinuria (an inherited condition in which the body cannot break down a certain protein, causing a build-up of homocysteine in the blood). Increased amounts of homocysteine in the body can cause symptoms such as extreme tiredness, seizures, dislocation of the lens of the eye, abnormal bone structure, osteoporosis, blood clots, decreased weight or rate of weight gain, and slowed development in children. Betaine works by decreasing the amount of homocysteine in the blood.

·         Betaine may help in the following conditions: a) Heart disease. Studies suggest that betaine helps to reduce the potentially toxic levels of homocysteine, a naturally occurring amino acid that, at elevated levels, is a risk factor for heart disease and stroke. However, scientists do not yet know whether homocysteine itself is harmful or whether it is just an indicator of increased risk for heart disease. Some studies show that high levels of homocysteine may encourage atherosclerosis (hardening of the arteries). Betaine supplements may increase cholesterol levels, which could work against any treatment for heart disease. People at risk for heart disease may check the levels of homocysteine in their blood and ask a doctor whether taking supplements of betaine, folic acid, and the B vitamins makes sense. b) Homocystinuria. Some people have a genetic condition called homocystinuria, in which homocysteine levels accumulate in the body. They are at a much higher risk of developing cardiovascular disease as early as their 20s. Betaine supplements are used to lower levels of homocysteine in people with this inherited health condition. c) Liver disease. Studies in rats suggest that betaine may help protect against fatty deposits in the liver. These deposits can be caused by alcohol abuse, obesity, diabetes, and other causes. A few studies on people have been positive, but the studies were not all of good quality. More research is needed. d) Dry Mouth. One study found that a toothpaste containing betaine helped relieve dry mouth.

 Spirulina (a type of blue-green algae; it is made from the cyanobacteria: Arthrospira platensis and Arthrospira maxima)

·         Spirulina is a human and animal food/ nutritional supplement that is made primarily from two species of cyanobacteria: Arthrospira platensis and Arthrospira maxima). Arthrospira is cultivated worldwide and used as a human dietary supplement and as a whole food. It is available in tablet, flake, and powder form. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries. Spirulina was a food source for the Aztecs and other Mesoamericans until the 16^th century. It was harvested from lake Texcoco, and one of the Cortes’ soldiers described its sale as cakes.

·         The genus Arthrospira belongs to the family Phormidiaceae and Phylum: Cyanobacteria. Spirulina occurs naturally in tropical and subtropical lakes with high pH and high concentrations of carbonate and bicarbonate. Arthrospira platensis occurs in Africa, Asia, and South America, whereas Arthrospira maxima is confined to Central America (also, Arthrospira pacifica is endemic to the Hawaii Islands of America).

·         ‘Blue-green algae’ describes a large and diverse group of simple, plant-like organisms found in saltwater and some large freshwater lakes.

·         Spirulina contains about 60% (51–71%) protein. It is a complete protein containing all the essential amino acids, although with reduced amounts of methionine, cysteine, and lysine, compared to meat, eggs, and milk proteins. However, it is superior to typical plant proteins, such as those from legumes. But, while spirulina is often marketed as an excellent source of protein, it is no better in this regard than milk or meat and is more expensive.

·         Some claim that blue-green algae are an excellent source of protein. But blue-green algae are no better than meat or milk as a protein source and cost about 30 times as much per gram.

·         Amino acids make up 62% of spirulina. Because it is a rich source of protein and other nutrients, spirulina has been used as a nutritional supplement. However, although spirulina contains a certain level of protein, someone would need to take very large quantities to see any effect.

·         Spirulina is a minimal source of bioavailable vitamin B12_. Spirulina supplements contain predominantly pseudovitamin B12, which is biologically inactive in humans.  Spirulina's lipid content is about 7% by weight and is rich in gamma-linolenic acid (GLA; an omega – 6 fatty acid), linoleic acid (LA; an unsaturated omega – 6 fatty acid), stearidonic acid (SDA; an omega 3 fatty acid), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (both EPA and DHA are omega – 3 fatty acids) and arachidonic acid (AA; a polyunsaturated omega – 6 fatty acid). Spirulina also contains vitamins B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), folic acid, vitamin C, vitamin A, and vitamin E. It is also a source of potassium, calcium, copper, iron, chromium, magnesium, manganese, selenium, phosphorus, sodium, and zinc. Moreover, spirulina contains many pigments that may be beneficial and bioavailable, including beta-carotene, zeaxanthin, chlorophyll-a, xanthophyll, beta-cryptoxanthin, etc.

·         Recognizing the inherent potential of spirulina in the sustainable development agenda, several Member States of the United Nations (UN) came together to form an intergovernmental organization named the Intergovernmental Institution for the use of Micro-algae Spirulina Against Malnutrition (IIMSAM). IIMSAM aspires to build a consensus with the UN Member States and the international community to make spirulina a key driver to eradicate malnutrition.

·         Both NASA (CELSS) and the European Space Agency (ESA/ MELOSSA) proposed Spirulina as one of the primary foods to be cultivated during long-term space missions. Spirulina or Arthrospira is a blue-green alga that became famous after it was successfully used by NASA as a dietary supplement for astronauts on space missions.

·         Spirulina may help in the following conditions: a) Immune Support. Several animal and lab studies suggest that spirulina increases the production of antibodies, infection-fighting proteins, and other cells that improve immunity and help ward off infection and chronic illnesses such as cancer. However, it has not been tested in humans. b) Protein Supplement. Amino acids make up 62% of spirulina. Because it is a rich source of protein and other nutrients, spirulina has been used as a nutritional supplement. However, although spirulina contains a certain level of protein, someone would need to take very large quantities to see any effect. Other sources of protein, such as nuts, legumes, whole grains, and meat, provide (adequate) protein in smaller servings. c) Allergic Reactions. Animal and lab studies suggest that spirulina may protect against allergic reactions by stopping the release of histamines that contribute to allergy symptoms, such as a runny nose, watery eyes, hives, and soft tissue swelling. However, it is not known if it helps people with allergies. d) Antibiotic-related illnesses. Although antibiotics destroy unwanted organisms in the body, they may also kill ‘good’ (friendly) bacteria called probiotics, such as Lactobacillus acidophilus. This can cause diarrhea. Spirulina has boosted the growth of Lactobacillus acidophilus and other probiotics in test tubes. More research is needed to determine whether spirulina will have the same effect on people. e) Infection. Test tube studies suggest that spirulina has activity against herpes, influenza, and HIV. Human studies are needed. f) Oral Cancer. In one placebo-controlled study, taking spirulina seemed to reduce a precancerous lesion known as leukoplakia in people who chewed tobacco. More research is needed. g) Liver Disorders. Preliminary evidence suggests that spirulina may help protect against liver damage and cirrhosis (liver failure) in people with chronic hepatitis. More research is needed.

·         Spirulina has been studied in vitro against HIV; as an iron-chelating agent and as a radioprotective agent. Animal studies have evaluated spirulina in the prevention of chemotherapy-induced heart damage, stroke recovery, age-related memory decline, diabetes mellitus, hay fever, and ALS (amyotrophic lateral sclerosis). However, it is unlikely to be effective as a weight-loss agent.  In humans, small studies have been undertaken to evaluate spirulina in undernourished children as a treatment for the cosmetic aspects of arsenic poisoning and also in hay fever (allergic rhinitis), hyperlipidemia (high blood lipids i.e. fats), hypertension (high blood pressure) and for improving exercise tolerance.

·         Spirulina is a wholesome food supplement. It is a rich source of protein (65 – 71% by dry weight), vitamins, amino acids, beta-carotene, linolenic acid, minerals, and other nutrients. Spirulina is claimed as a nontoxic, nutritious food with corrective properties against viral attacks, anemia, cancer, hepatotoxicity (liver toxicity), cardiovascular diseases, hyperglycemia, hyperlipidemia (high blood lipids i.e. fats), immunodeficiency, inflammatory processes, etc. It contains 26 times more calcium than milk and a good supply of niacin (vitamin B3, nicotinic acid) and phosphorus. It is the richest source of iron and beta-carotene and has all the essential amino acids besides necessary enzymes and minerals. Spirulina counteracts the toxins in the body, strengthens the immune system, helps in purifying the liver, increases mental alertness, lowers increased blood fats (cholesterol and triglycerides), helps fight viral infections, helps treat radiation sickness, enhances the ability to generate new blood cells, regulates blood sugar levels, helps the nervous system, improves the healing of wounds and removes toxic metals from the body such as lead and mercury.

·         Spirulina or Arthrospira is a blue-green alga that became famous after it was successfully used by NASA as a dietary supplement for astronauts on space missions. It can modulate immune functions and exhibits anti-inflammatory properties by inhibiting the release of histamine by mast cells. Multiple studies investigating the efficacy and the potential clinical applications of Spirulina in treating several diseases have been performed, and a few randomized controlled trials and systematic reviews suggest that this alga may improve several symptoms and may even have anticancer, antiviral, and antiallergic effects.

          Colostrum

·         Colostrum is a form of milk produced by the mammary glands (breasts) of mammals (including humans) in late pregnancy. Most species will generate colostrum just before giving birth. Colostrum contains antibodies to protect the newborn against disease. It is lower in fat and higher in protein than ordinary milk. Newborns have a very immature digestive system, and colostrum delivers its nutrients in a very concentrated, low-volume form. It has a mild laxative effect, encouraging the passing of the baby's first stool (called meconium), clearing excess bilirubin (a waste product of dead red blood cells, which is produced in large quantities at birth due to blood volume reduction), and, thus, it prevents jaundice. Colostrum is known to contain immune cells, such as lymphocytes and antibodies. These are the major components of the adaptive immune system. Other immune components of colostrum include the major components of the innate immune system, such as lactoferrin, lysozyme, lactoperoxidase, complement, and proline-rich polypeptides (PRPs). Some cytokines (small messenger peptides that control the immune system's functioning) are also found in colostrum. Colostrum also contains a number of growth factors, such as insulin-like growth factors I (IGF-1) and II, transforming growth factors alpha (TGF- α), beta 1 and beta 2, fibroblast growth factors (FGF), epidermal growth factor (EGF), granulocyte-macrophage-stimulating growth factor (GM-CSF), platelet-derived growth factor (PDGF), vascular endothelial growth factor (VEGF), and colony-stimulating factor-1 (CSF). Colostrum is very rich in proteins, vitamin A, and sodium chloride (salt), but contains lower amounts of carbohydrates, lipids, and potassium than mature milk. The most relevant bioactive components in colostrum are growth factors and antimicrobial factors. The antibodies in the colostrum provide passive immunity, while growth factors stimulate the development of the gut. They are passed to the neonate and offer the first protection against pathogens.

·         Bovine colostrum from pasture-fed cows contains immunoglobulins specific to many human pathogens, including Escherichia coli (E. coli), Cryptosporidium parvum, Shigella flexneri, Salmonella spp, Staphylococcus spp, and rotavirus (the last causes diarrhea in infants). Before the development of antibiotics, colostrum was the primary source of immunoglobulins used to fight infections. Some athletes have used colostrum to improve their performance. Supplementation with bovine colostrum and exercise training may increase bone-free lean body mass in active and female men. Low IGF–1 level may be associated with dementia in the very elderly, although causation has not been established.  People with eating disorders also have low levels of IGF-1 due to malnutrition, as do obese people.  Although IGF-1 is not absorbed intact by the body, it does stimulate the production of IGF-1 when taken as a supplement.  Colostrum also has antioxidant components, such as lactoferrin and hemopexin (the last binds free heme – a component of hemoglobin, the red pigment in blood - in the body).

·         Bovine colostrum, the pre-milk fluid secreted by a cow's mammary glands just after giving birth, may help treat some kinds of infectious diarrhea.

·         Colostrum that the breasts make during the first days after childbirth helps the newborn’s digestive system grow and function.

          Royal jelly

·         Royal jelly is a honey bee (Apis mellifera) secretion used in the nutrition of larvae and for adult queens. It is secreted from the glands in the hypopharynx of worker bees and fed to all larvae in the colony. When worker bees decide to make a new queen, they choose several small larvae and feed them with copious amounts of royal jelly in specially constructed queen cells. This type of feeding triggers the development of queen morphology, including the fully developed ovaries needed to lay eggs. Royal jelly is collected and sold as a dietary supplement. It contains B-complex vitamins, such as pantothenic acid (vitamin B5) and vitamin B6 (pyridoxine). The overall composition of royal jelly is 67% water, 12.5% crude protein, including small amounts of many different amino acids, and 11% simple sugars (monosaccharides). It also includes 5% of fatty acids, many trace minerals, some enzymes, some antibacterial and antibiotic components, and trace amounts of vitamin C.

·         Royal jelly (RJ) is a creamy product secreted by young nurse worker bees (Apis mellifera), and it is synthesized in their hypopharyngeal and mandibular glands.

·         Royal jelly contains some antibacterial and antibiotic components.

·         Royal jelly has been reported to have antitumor, antibacterial, antihypercholesterolemic (lowers increased blood cholesterol), antiallergic, anti-inflammatory, and immunomodulatory properties.

·         Royal jelly has been reported as a possible immunomodulatory agent in Graves’ disease.  It has also been reported to stimulate the growth of the brain's glial cells and neural stem cells. There is also preliminary evidence that it may have some cholesterol-lowering, anti-inflammatory, wound-healing, and antibacterial effects, although the last three of these effects are unlikely to occur if ingested. Studies also suggest that the 10-Hydroxy-2-decanoic acid (10-HDA) found in royal jelly may inhibit the vascularization of tumors.

·         Honey, propolis, and royal jelly, products originating in the beehive, are attractive ingredients for healthy foods. Royal jelly has been demonstrated to possess numerous functional properties such as antibacterial activity, anti-inflammatory activity, vasodilative and hypotensive (blood pressure lowering) activities, disinfectant action, antioxidant activity, antihypercholesterolemic (high blood cholesterol-lowering) activity, and antitumor activity. The biological activities of honey, propolis, and royal jelly are mainly attributed to phenolic compounds such as flavonoids. Flavonoids have been reported to exhibit a wide range of biological activities, including antibacterial, antiviral, anti-inflammatory, anti-allergic, and vasodilatory actions. Also, flavonoids inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and the activity of enzyme systems, including cyclooxygenase (COX) and lipoxygenase.

·         Royal jelly (RJ) is a honeybee product containing various proteins, sugars, lipids, vitamins, and free amino acids. 10-Hydroxy-2-decanoic acid (10HDA), a major fatty acid component of RJ, is known to have various pharmacological effects; its antitumor activity is especially noteworthy.

         Kale

·         Kale or borecole (Brassica oleracea Acephala group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms of vegetables. The cultivar group Acephala also includes spring greens and collard greens, which are similar genetically.

·         Kale (Brassica oleracea L. var acephala DC) is a leafy green vegetable belonging to the cabbage family (Brassicaceae) that contains a large amount of health-promoting phytochemicals.

·         Kale has a high content of health-promoting phytochemicals.

·         Kale is rich in vitamin C, vitamin K, folate, selenium, fiber, polyphenols - flavonoids, and xanthophylls (including lutein & zeaxanthin). Isothiocyanates are responsible for the sharp taste in cruciferous vegetables such as broccoli, cabbage, Brussels sprouts, cauliflower, collards, kale, kohlrabi, mustard greens, rutabaga, turnips, and bok choy. Isothiocyanates stimulate enzymes that convert estrogen to a more harmless form and may block the steroid hormones that promote breast and prostate cancers.

·         Kale is very high in beta carotene, vitamin K, and vitamin C and rich in calcium. Kale is a source of carotenoids, lutein & zeaxanthin (both protect the eye from macular degeneration). Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Along with other brassica vegetables, kale is also a source of indole – 3 – carbinol, a chemical that boosts DNA repair in cells and appears to block the growth of cancer cells.

·         Kale is rich in iron. It also contains vitamin E and beta-carotene. Kale is also rich in calcium.

·         Leafy green vegetables, like kale, are high in lutein and zeaxanthin, two nutrients found in the healthy eye that are believed to lower the risk for age-related macular degeneration (AMD) and cataract. One large study showed that women with diets high in lutein were 23% less likely to develop cataracts than those with low diets (14).

·         Sulfuris a naturally occurring mineral that is found mostly near hot springs and volcanic craters. As a supplement, sulfur is available in two forms: dimethyl sulfoxide (DMSO) and methylsulfonylmethane (MSM). About 15% of DMSO breaks down into MSM in the body. Both have been touted as treatments for pain. MSM occurs naturally in some plants, fruits, and vegetables; some grains; and milk. MSM is important in joint health and helps form connective tissue – cartilage, tendons, and ligaments. It may also slow the nerve impulses that transmit pain signals, reducing pain. MSM is found in protein-rich foods like eggs, meat, poultry, fish, and legumes. Other good sources include garlic, onions, Brussels sprouts, asparagus, kale, and wheat germ.

·         Foods that lower thyroid activity are broccoli, cabbage, Brussels sprouts, cauliflower, kale, spinach, turnips, soy, beans, and mustard greens. These foods may help if the thyroid gland is overactive (hyperthyroidism).

·         People with gallbladder disease should eat foods high in B vitamins and iron, such as whole grains (if no allergy), dark leafy greens (such as spinach and kale), and sea vegetables.

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