Water is water is water. Right?

Wrong. In the fashion of those bottled waters that promotes beauty and lowers blood pressure now comes more functional waters: Next Generation Waters.

From the press release I received in my inbox:

Next Generation Waters offers individuals the opportunity to sharpen and relax their minds, shape their bodies and boost their performance at home, work and in the bedroom.

· If you’re lethargic, tired… Kick Water – infused with energy; water that provides a physical and mental boost without the calories or jitters associated with typical energy drinks [contains citrus]

· If you’re stressed, anxious… Chill Water – infused with relaxants; water that provides natural stress relief without the side effects of drowsiness [contains lavender pear]

· If you’re trying to eat less and lose weight… Thin Water – infused with appetite suppressants; water that helps to curb appetite and promote healthy cholesterol and serotonin levels [contains strawberry]

· If you’re looking to improve the party… Hot Water – infused with sensuality; water that is blended with natural herbal aphrodisiacs to boost your sex life [contains tropical dragonfruit]

I would have wanted to see the science behind the active ingredients and their purported effects; unfortunately, the website is still under construction and I can’t get a bottle to see what the actual health claims on the labels are. Have you seen these in your grocers yet?

I’ve written about Omega-9 oils previously, but if you’d like more info, I just found out that Dow Agrosciences has created a website solely about Omega-9 Canola and Sunflower Oils. Some pdf files that may be of interest to you:

• Omega 3-6-9 Fact Sheet: What are the differences among omega-3, omega-6, and omega-9 fats, and how do they add up for better health?

• Frequently Asked Questions: Answers to questions about Omega-9 Oils, what restaurants are using them, their health benefits, and more!

• Oils Comparison Chart: Not all fats are created equal! Click on the chart to compare the profiles of commonly used oils.

• How do Omega-9 Oils benefit your health?

More information from Healthier Oils.

Studies on flavanols have repeatedly shown these compounds to be effective in preventing and/or treating a variety of chronic diseases such as cardiovascular disease and mental health degeneration.

Now, scientists have been able to produce a synthetic version of flavanols, which are naturally found in cacao (chocolates!). In a recent study, they have shown in cell studies that this synthetic version, administered in doses considered similar to what a person might eat or use, may prevent and /or treat cancer, particularly colon cancer.

Erm, maybe I’m missing something. Why would I want a synthetic version, when I could have chocolates instead?!?

Polyunsaturated fatty acids (PUFA), especially those of the omega-3 series (EPA and DHA from fish), are known for their anti-inflammatory activity. This effect is important for the prevention/treatment of various chronic diseases such as cardiovascular disease or rheumatoid arthritis. The latest paper by the group of Francesco Visioli (Universite “Pierre et Marie Curie”, Paris) now adds a new piece to the puzzle of how PUFA exert their beneficial activity in the cardiovascular system: by lowering the load of potentially deleterious oxidative and nitrosative stress.

“In conclusion, based on in vivo data showing reduced excretion of lipid peroxidation products, namely isoprostanes, after polyunsaturated fatty acid intake and our data on ROS (reactive oxygen species) production and direct superoxide scavenging by (long chain) PUFAs, notably those of the omega-3 series, we propose that this series of fatty acids might indirectly act as anti- rather than pro-oxidant in vascular endothelial cells, hence diminishing inflammation and, in turn, the risk of atherosclerosis and cardiovascular disease.”

As mentioned above, it is important to note that the antioxidant effect was not associated with a direct oxidation of the omega fatty acids, indicating that alterations in cellular signaling (and thus indirect antioxidant mechanisms) might be responsible for the observed antioxidant activity in vitro.

As the situation usually is more complex in vivo, the authors point out that additional research is required to determine whether the same effect(s) occur in animals and/or humans, too.

The manuscript has been published online in Pharmacological Research on March 18.

• Which fats you should limit or avoid?
• Which are better for you than others?
• Which foods contain which types of fat?
• How many calories – and how much fat – you should eat each day?
• If foods labeled “trans fat-free” are always healthy?

If you know the answers to the above, then give yourself a pat on the back. According to a survey conducted for the American Heart Association (AHA), less than than half of Americans know that the “better” fats (monounsaturated and polyunsaturated) can help reduce their risk of heart disease, and you’re probably one of them!

To increase awareness about healthy fats and to help people make better fat choices, AHA has created the Face the Fats website. You’ve got to see it! The website contains possibly everything you want to know about fats, the good and the bad, in easily digestible language.

Go, visit the website, know more about fats and healthy eating choices, and meet these characters: the Better Fats Sisters, Mon and Poly and the Bad Fats Brothers, Sat and Trans.

Image from: American Heart Association

Luteolin, a plant flavonoid found in celery and green peppers has been found to reduce inflammatory response in the brain and may thus have a potential role in treating neuroinflammation as a result of aging and neurodegenerative diseases such as Alzheimer’s disease and multiple sclerosis.

Graduate research assistant Saebyeol Jang studied the inflammatory response in microglial cells. She spurred inflammation by exposing the cells to lipopolysaccharide (LPS), a component of the cell wall of many common bacteria. Those cells that were also exposed to luteolin showed a significantly diminished inflammatory response. Jang showed that luteolin was shutting down production of a key cytokine in the inflammatory pathway, interleukin-6 (IL-6). The effects of luteolin exposure were dramatic, resulting in as much as a 90 percent drop in IL-6 production in the LPS-treated cells.

Although in vivo experiments in rats also turned out similar results, let’s not jump into conclusions. I wonder just how much celery and green peppers — not exactly my favorite veggies– are required to produce similar effects in humans, if they will at all.

Photo Credit: MFinderup

In last month’s issue of Molecular Nutrition and Food Research, a new study indicates that apples, and moreso, apple juice, bear the same antioxidant powers often attributed to purple grapes, which helps prevent atherosclerosis. It also appears that processing apples into juice may increase the bioavailability of the naturally-occurring compounds and antioxidants found in the fruit.

Using a variety of established analytical techniques, aortic plaque was evaluated to determine the effectiveness in decreasing plaque that is associated with atherosclerosis.

According to the research, “This study demonstrates that processing apples and purple grapes into juice modifies the protective effect of their phenolics against diet induced oxidative stress and early atherosclerosis in hypercholesterolemic hamsters.”

Researchers also noted, “These results show for the first time that long-term consumption of antioxidants supplied by apples and purple grapes, especially phenolic compounds, prevents the development of atherosclerosis in hamsters, and that the processing can have a major impact on the potential health effects of a product.”

Yay– apples and apple juice is a mainstay in our pantry and grocery list! We love the cloudy variety of apple juice in particular. How about you?

Pardon the brief hiatus the last several days; I took some time out to deliver a fabulous baby girl …

And as any parent would know, I’m still trying to get the hang of things, trying to find and fall into a new routine that will work for the whole family. The past several days have been exhilarating, an exciting period indeed, but in between feeds, nappy changes, and the rest of the house chores, it’s getting a bit challenging to find the time to update this blog.

Thus, I’m opening the floor for guest bloggers. If you’re interested in contributing an entry about functional foods and nutraceuticals — foods with medicinal and healing properties — just drop me an email at ruth(at)b5media.com. I can’t offer any compensation, though, except for the author credits and a link to your webste or blog.

Looking forward to your submissions!

How do you make a heart healthy meal even heart-healthier? By pairing it with antioxidant-rich wine, of course!

Toast To Mom, a site designed to inspire and support heart healthy lifestyle choices, while raising awareness and funds for women living with heart disease, features 5 recipes from the WomenHeart’s All Heart Family Cookbook and pairs them with wines from Clos du Bois, one of America’s best-known wineries and a premier Sonoma County producer of super-premium wines.

Check them out!

Here’s an excellent introductory article about funcitonal foods I thought you all might find interesting: Are functional foods feasible?

The article covers briefly the history of functional foods, and how the market has boomed in the last few decades. Are they worth it? Are they really beneficial? What issues should consumers be aware of?

At any rate I cannot agree enough with the author’s parting shot:

If these enhanced foods do make their way into your pantry, use them as an enhancement rather than a replacement. No substitution exists for a varied and well-balanced diet. If you’re truly concerned about adequateness with your diet, consult a registered dietitian or physician for a proper diagnosis and treatment.