Flavonol Intake may Influence Diabetes Risk
Written by Greg Arnold, DC, CSCS. Increased intake of flavonoids (found in foods such as tea, apples, and pears) showed a significant reduction in the risk of type II diabetes. (more…)
Written by Greg Arnold, DC, CSCS. Increased intake of flavonoids (found in foods such as tea, apples, and pears) showed a significant reduction in the risk of type II diabetes. (more…)
Written by Chrystal Moulton, Staff Writer. Polyphenol rich blueberries and green tea supplementation reduced the exercise induced inflammation and oxidative stress that occurred during intense exercise in this study of 35 long distance runners. (more…)
Written by Greg Arnold, DC, CSCS. Supplementing with olive oil polyphenols for 12 weeks significantly improved insulin sensitivity by 6.6% in overweight middle-aged men at risk of developing metabolic syndrome. (more…)
Written by Greg Arnold, DC, CSCS. A 12 year study on 807 participants over age 65, showed a 30% greater risk of death in those with the lowest blood levels of polyphenols, compared to the highest levels. Polyphenols can be obtained from fruits, vegetables, legumes, tea, honey, and supplements. (more…)
Written by Greg Arnold, DC, CSCS. Those with the highest intake of plant sterols had a 29% reduced risk of a first heart attack compared to those with the lowest plant sterol intake. No benefit of plant sterol intake and reduced heart attack risk was seen with women. (more…)
Written by Jessica Patella, ND. The participating elderly with Athletes Foot found that a warm green tea solution foot bath for 15 minutes per day improved their overall skin symptoms of Athlete’s Foot compared to placebo. (more…)
Written by Greg Arnold, DC, CSCS. In a study of 46 patients that were given olive leaf extract daily for 12 weeks, subjects had a 6.6% increase in insulin sensitivity and a 5.4% increase in ability to stabilize blood sugar and insulin. (more…)
Written by Greg Arnold, DC, CSCS. Compared to placebo, daily consumption of grape polyphenols for 30 days significantly improved vascular endothelial function and biomarkers of metabolic syndrome by increasing flow-mediation dilation response by 45 % and lowering systolic blood pressure by 4.7%. (more…)
Written by Greg Arnold, DC, CSCS. Researchers found that those in the highest 25% of olive oil consumption had a 26% reduced risk of overall death and a 44% reduced risk of death from cardiovascular disease compared to those who did not consume olive oil. (more…)
Written by Greg Arnold, DC, CSCS. In a study of 36 non-smoking men between 20 and 60 years of age there was a 22% decrease in oxidized LDL cholesterol in the virgin olive oil group compared to a 9% decrease in the refined olive oil group. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. Experimenters used a pre-diabetic mouse model to see if the onset of diabetes could be delayed by ingesting large doses of Vitamin A (250 IU/gm of food per day) or polyphenol-rich whole grape powder (1% of the food by weight). (more…)