Omega-3 May Help Slow Biological Aging

Omega-3 fatty acids are well-known for a bounty of health benefits ranging from cardiovascular health to healthy joints, but according to a study conducted by researchers from Ohio State University, omega-3s may also help to protect your DNA from the effects of natural aging.

The study, published in the Brain, Behavior, and Immunity Peer Review Journal, found that regular omega supplementation for a period of 4+ months could help to slow the biological effects of aging. In the trial, participants took either 2.5 grams or 1.25 grams of active Omega-3 polyunsaturated fatty acids compared against a third group given a placebo. Each omega-3 supplement contained a 7:1 ratio of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

How do cells biologically age?

Omega-3 fatty acids are well-known for a bounty of health benefits ranging from cardiovascular health to healthy joints, but according to a study conducted by researchers from Ohio State University, omega-3s may also help to protect your DNA from the effects of natural aging.

The study, published in the Brain, Behavior, and Immunity Peer Review Journal, found that regular omega supplementation for a period of 4+ months could help to slow the biological effects of aging. In the trial, participants took either 2.5 grams or 1.25 grams of active Omega-3 polyunsaturated fatty acids compared against a third group given a placebo. Each omega-3 supplement contained a 7:1 ratio of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

What the study found:

Professor Kiecolt-Glaser led the study, and confirmed regular supplementation with omega-3 reduced oxidative stress by as much as 15% when compared to the placebo group. The researchers found omega supplementation transformed the natural ratio of omega-6: omega-3 fatty acids and preserved the length of the telomeres in each participant’s DNA. As that ratio became lower, the average length of each participant’s DNA-protective telomeres became significantly longer.

Why does this work?

Human beings naturally produce arachidonic acid (AA), an omega-6 fatty acid which promotes cellular inflammation. EPA inhibits the production and release of AA, lowering the amount of harmful omega-6 fatty acids in the body. Most people simply don’t get enough omega-3 fatty acids in their diet to achieve a low omega-6:omega-3 ratio, leaving the body and DNA especially vulnerable to oxidative damage.

“The telomere finding is provocative in that it suggests the possibility that a nutritional supplement might actually make a difference” says Ohio State’s  Dr. Jan Kiecolt-Glaser.

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Resveratrol: May Lower Risk of Cancer By 50%

After losing my mother and two siblings to cancer, I ensure to take anti cancer supplements daily, such as OPC-3 which contains Resveratrol. This all natural product not only supports healthy cholesterol, blood pressure, circulation, and nitric oxide levels, but also helps to prevent cancer. This article demonstrates how Resveratrol can lower your risk of cancer by fifty percent!

Resveratrol, also known as red wine extract, has long been recognized as a potent antioxidant, but perhaps scientists underestimated this naturally sourced compound. A recent study shows daily consumption of Resveratrol could cut the rate of certain types of cancers in half.

The research presented at the Resveratrol 2012 Conference in Leicester, UK, revealed that a daily serving of resveratrol equivalent to two glasses of red wine can lower the risk of bowel tumors in lab mice by 50%. Scientists are now preparing to do studies on humans to see if they can utilize the compound in cancer research and prevention.

Resveratrol is a natural compound found in grape skins. Red wine, which gets its flavor and dark red color from being fermented with the grape skins, has a higher resveratrol content than white wines due to longer exposure to the grape skins.

History of Resveratrol

Resveratrol is a relatively new discovery, and its potential still remains relatively untapped. In 1992, Dr. Serge Renaud of Bourdeaux University coined the term “The French Paradox” to explain the coincidence of the French diet, full of high fats and moderate wine consumption, and a relatively low incidence of heart disease and obesity.

Upon more research, Dr. Renaud and his colleagues isolated the resveratrol compound and began to study it closely, finding evidence for a multitude of health benefits including  antioxidant and anti-inflammatory properties. Recent studies have even examined Resveratrol’s role in preventing chronic diseases like diabetes and Alzheimer’s. However, this latest study has attracted the attention of cancer researchers and pharmaceutical companies worldwide.

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Link Between C-reactive Proteins and Depression Found

Researchers at Copenhagen University Hospital and Herlev Hospital found evidence that people who have higher levels of C-reactive protein –an precursor to inflammation- have a higher risk of depression.

What are C-Reactive Proteins?

Produced by the liver, C-reactive proteins are present in the blood stream and rise when the body is experiencing inflammation. C-reactive proteins bind to phosphocholine, a molecule released by dead or damaged cells. A C-reactive protein (CRP) level above 10 miligrams per liter of blood may be a sign of an inflammatory disease such as cancer, cardiovascular disease, arthritis or other types of infection.

The Study:

The study, published in the Archives of General Psychiatry, included 73,131 subjects from Denmark between the ages of 20 and 100. Subjects were given 2-single item self-reports to ascertain their medical history and current researchers found the higher the C-reactive protein levels, the higher the odds of also being prescribed antidepressants, abusing antidepressants, or being hospitalized because of depression.

Scientists noted that only a correlation was identified- not a cause and effect situation- and that more research must be done to explain this association.

However, past research also suggests a potential link between depression and inflammation. Researchers at Michigan State University found that levels of a brain chemical called quinolinic acid, which is a byproduct caused by inflammation, are elevated in people who are severely depressed or suicidal.

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