Will this counteract the reduction in your lifespan due to your stroke? You do expect your doctor to know the answer and have a protocol for this? Don't you?
My writeups on polyphenols are here;
http://www.oc1dean.blogspot.com/search/label/polyphenols
http://www.alphagalileo.org/ViewItem.aspx?ItemId=135277&CultureCode=en
It is the first time that a scientific study associates high
polyphenols intake with a 30% reduction in mortality in older adults.
The research, published on Journal of Nutrition, is the first
to evaluate the total dietary polyphenol intake by using a nutritional
biomarker and not only a food frequency questionnaire. Research is
signed by Cristina Andrés Lacueva, Montserrat Rabassa and Mireia Urpí
Sardà, from the Department of Nutrition and Bromatology of the UB; Raúl
Zamora Ros (ICO-IDIBELL), and experts Antonio Cherubini (Italian
National Research Centre on Aging), Stefania Bandinelli (Azienda
Sanitaria di Firenze, Italy) and Luigi Ferrucci (National Institute on
Ageing, United States).
Polyphenols: diet improves health
Polyphenols are naturally occurring compounds found largely in
fruits, vegetables, coffee, tea, nuts, legumes and cereals. More than
8,000 different phenolic compounds have been identified in plants.
Polyphenols have antioxidant, antiinflammatory, anticarcinogenic, etc.
effects.
The research published on Journal of Nutrition is based on a
12-year follow-up of a population sample composed by 807 men and women
aged 65 or over from Greve and Bagno (Tuscany, Italy), within the
InCHIANTI study. The group of the UB analysed the effect of
polyphenol-rich diets by means of a nutritional biomarker —the total
urinary polyphenol (TUP) concentration— as a proxy measure of intake. To
be exact, UB researchers contributes to first literature references on
TUP application to epidemiological or clinical studies.
New biomarkers for nutritional studies
Professor Cristina Andrés Lacueva, head of the Biomarkers and
Nutritional & Food Metabolomics Research Group of the UB and
coordinator of the study, explains that “the development and use of
nutritional biomarkers enables to make a more precise and, particularly,
more objective estimation of intake as it is not only based on
participants’ memory when answering questionnaire. Nutritional
biomarkers take into account bioavailabity and individual differences.
According to the expert, “this methodology makes a more reliable and
accurate evaluation of the association between food intake and mortality
or disease risk”.
In conclusion, the research proves that overall mortality was reduced
by 30% in participants who had rich-polyphenol diets (>650 mg/day)
in comparison with the participants who had low-polyphenol intakes
(<500 mg/day).
Raúl Zamora Ros, first author of the study, points out that “results
corroborate scientific evidence suggesting that people consuming diets
rich in fruit and vegetables are at lower risk of several chronic
diseases and overall mortality”. Moreover, the research stresses the
importance of evaluating —if possible— food intake by using nutritional
biomarkers, not only food frequency questionnaires.
The Biomarkers and Nutritional & Food Metabolomics Research
Group, which participates in the project Fun-C-Food (Consolider
Ingenion), collaborates actively with several national and international
research groups. It focuses its activity on the analysis of new more
effective and sensitive nutritional biomarkers based on the
bioavailabilty of bioactive compounds in food and their activity, in
order to associate the intake of certain foods (consumption markers)
with their potential effects on people’s health.
Polyphenols: diet improves health
Polyphenols are naturally occurring compounds found largely in
fruits, vegetables, coffee, tea, nuts, legumes and cereals. More than
8,000 different phenolic compounds have been identified in plants.
Polyphenols have antioxidant, antiinflammatory, anticarcinogenic, etc.
effects.
The research published on Journal of Nutrition is based on a
12-year follow-up of a population sample composed by 807 men and women
aged 65 or over from Greve and Bagno (Tuscany, Italy), within the
InCHIANTI study. The group of the UB analysed the effect of
polyphenol-rich diets by means of a nutritional biomarker —the total
urinary polyphenol (TUP) concentration— as a proxy measure of intake. To
be exact, UB researchers contributes to first literature references on
TUP application to epidemiological or clinical studies.
New biomarkers for nutritional studies
Professor Cristina Andrés Lacueva, head of the Biomarkers and
Nutritional & Food Metabolomics Research Group of the UB and
coordinator of the study, explains that “the development and use of
nutritional biomarkers enables to make a more precise and, particularly,
more objective estimation of intake as it is not only based on
participants’ memory when answering questionnaire. Nutritional
biomarkers take into account bioavailabity and individual differences.
According to the expert, “this methodology makes a more reliable and
accurate evaluation of the association between food intake and mortality
or disease risk”.
In conclusion, the research proves that overall mortality was reduced
by 30% in participants who had rich-polyphenol diets (>650 mg/day)
in comparison with the participants who had low-polyphenol intakes
(<500 mg/day).
Raúl Zamora Ros, first author of the study, points out that “results
corroborate scientific evidence suggesting that people consuming diets
rich in fruit and vegetables are at lower risk of several chronic
diseases and overall mortality”. Moreover, the research stresses the
importance of evaluating —if possible— food intake by using nutritional
biomarkers, not only food frequency questionnaires.
The Biomarkers and Nutritional & Food Metabolomics Research
Group, which participates in the project Fun-C-Food (Consolider
Ingenion), collaborates actively with several national and international
research groups. It focuses its activity on the analysis of new more
effective and sensitive nutritional biomarkers based on the
bioavailabilty of bioactive compounds in food and their activity, in
order to associate the intake of certain foods (consumption markers)
with their potential effects on people’s health.
http://www.ub.edu
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