Cinnamon may lessen damage of high-fat diet in rats

Don't do this on your own. Ask your doctor what researcher they are collaborating with to answer if this works in humans. And when that answer will be known. No collaboration, call the president up and demand that the doctor be fired for incompetence, along with the stroke department head.  We have to get to the point where our doctors are actively trying to solve stroke problems rather than passively regurgitating knowledge from 20 years ago in medical school.
http://www.alphagalileo.org/ViewItem.aspx?ItemId=174807&CultureCode=en

27 April 2017 American Heart Association

• Under embargo until 06 May 2017 13:30 GMT

Cinnamon may lessen the risk of cardiovascular damage of a high-fat diet by activating the body’s antioxidant and anti-inflammatory systems and slowing the fat-storing process, according to a preliminary animal study presented at the American Heart Association’s Arteriosclerosis, Thrombosis and Vascular Biology | Peripheral Vascular Disease 2017 Scientific Sessions.
In the study, researchers fed rats cinnamon supplements for 12 weeks along with a high-fat diet. They found:
The rats weighed less and had less belly fat and healthier levels of sugar, insulin and fat in their blood, compared to rats that did not receive cinnamon with their high-fat foods;
Rats fed cinnamon also had fewer molecules involved in the body’s fat-storing process and more antioxidant and anti-inflammatory molecules that protect the body from the damages of stress.
The results suggest that cinnamon may reduce the effects of a high-fat diet, researchers said.
Vijaya Juturu, Ph.D., OmniActive Health Technologies Inc, Morristown, NJ.
http://newsroom.heart.org/news/cinnamon-may-lessen-damage-of-high-fat-diet-in-rats?preview=8832aa437c34afa3942dda3235df3761

• Full bibliographic informationAmerican Heart Association ATVB-PVD Scientific Sessions 2017
  Cinnamon Extract Inhibit Lipids and Inflammation by Modulation of Transcription Factors : In vivo model
  Poster Session 3 - Poster Presentation 545
  Authors/Disclosures:
  Zeynep Tuzcu N/A, Cemal Orhan, Nurhan Sahin, Kazim Sahin, Firat Univ, Elazig, Turkey; Vijaya Juturu, OmniActive Health Technologies Inc, Morristown, NJ

Relationships between diet-related changes in the gut microbiome and cognitive flexibility

Does your hospital diet  have the correct ingredients so it doesn't decrease your cognitive flexibility? And are you getting a take-home diet plan with the correct ingredients?
http://www.sciencedirect.com/science/article/pii/S0306452215004480

• K.R. Magnusson^{a, b, ,} ,
• L. Hauck^a, ,
• B.M. Jeffrey^a, ,
• V. Elias^{a, b,} ,
• A. Humphrey^a, ,
• R. Nath^c, ,
• A. Perrone^{a, b,} ,
• L.E. Bermudez^a,

 Show more

doi:10.1016/j.neuroscience.2015.05.016

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Highlights

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High-sucrose diet altered more gut bacterial orders and genera than high fat.

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High-sucrose diet impaired spatial memory and cognitive flexibility.

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Increased gut Clostridiales was associated with decreased cognitive flexibility.

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Decreased gut Bacteroidales was associated with decreased cognitive flexibility.

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Abstract

Western diets are high in fat and sucrose and can influence behavior and gut microbiota. There is growing evidence that altering the microbiome can influence the brain and behavior. This study was designed to determine whether diet-induced changes in the gut microbiota could contribute to alterations in anxiety, memory or cognitive flexibility. Two-month-old, male C57BL/6 mice were randomly assigned high-fat (42% fat, 43% carbohydrate (CHO), high-sucrose (12% fat, 70% CHO (primarily sucrose) or normal chow (13% kcal fat, 62% CHO) diets. Fecal microbiome analysis, step-down latency, novel object and novel location tasks were performed prior to and 2 weeks after diet change. Water maze testing for long- and short-term memory and cognitive flexibility was conducted during weeks 5–6 post-diet change. Some similarities in alterations in the microbiome were seen in both the high-fat and high-sucrose diets (e.g., increased Clostridiales), as compared to the normal diet, but the percentage decreases in Bacteroidales were greater in the high-sucrose diet mice. Lactobacillales was only significantly increased in the high-sucrose diet group and Erysipelotrichales was only significantly affected by the high-fat diet. The high-sucrose diet group was significantly impaired in early development of a spatial bias for long-term memory, short-term memory and reversal training, compared to mice on normal diet. An increased focus on the former platform position was seen in both high-sucrose and high-fat groups during the reversal probe trials. There was no significant effect of diet on step-down, exploration or novel recognitions. Higher percentages of Clostridiales and lower expression of Bacteroidales in high-energy diets were related to the poorer cognitive flexibility in the reversal trials. These results suggest that changes in the microbiome may contribute to cognitive changes associated with eating a Western diet.