Keywords: Nicotinamide mononucleotide (NMN)/anti-aging; spices/antioxidants/cardiovascular health; mitochondria/urolithin A/ pomegranates; Inflammation/anti-inflammatory foods; Walnuts/anti-aging; Honey/antibiotic alternative; lactic acid bacteria/antimicrobial

An Anti-Aging Approach to Functional Foods

Let nature heal is one of the principles of naturopathic medicine. It is the instinct of the human body to want to heal, yet often we create barriers by eating unhealthy foods or developing unhealthy habits. Removing obstacles to healing and recovery is an important component of naturopathic medicine. As well, supporting the creation of a healthy internal environment is beneficial to augmenting the healing process. The concept “Let your food be your medicine and medicine be your food” is part of the foundation of naturopathic medicine. Quite often functional nourishing foods are used to stimulate the healing power of nature and an additional benefit is that these foods frequently counteract the effects of aging, as well. Many medical conditions can be treated as effectively with foods and nutritional supplements as they can by pharmaceutical means, but with fewer complications and side effects. In this column, we share some of the latest scientific data reaffirming the validity of food as medicine.

Anti-Aging Powers of Broccoli Enzyme

Scientists at St. Louis’ Washington University School of Medicine have shown in a study published in the journal Cell Metabolism that giving healthy mice a natural compound called NMN (nicotinamide mononucleotide) compensated for the loss of efficiency in the energy supply chain, which is a key driver in the aging process. A great deal of human health depends on how well the body is able to manufacture and use energy. The ability of cells to produce energy declines gradually with age. That loss of energy production leads to typical signs of aging usually including loss of insulin sensitivity, gradual weight gain, and a decline in physical activity

As it ages, the body loses the ability to make NAD (nicotinamide adenine dinucleotide), which is a key element for energy production. Past work done by Shin-ichiro Imai, MD, PhD, a professor of medicine and developmental biology, together with co-senior author Jun Yoshino, MD, PhD, assistant medicine professor, showed that the levels of NAD decrease in many tissues as mice age. Past research also showed that NAD is not effective when given directly to mice, so the researchers searched for an indirect method to boost the levels. In order to do so, they just had to look one step earlier in the NAD supply chain to this NMN compound.

Imai stated that giving NMN has produced a way to slow the decline seen in aging mice and that older mice were shown to have the energy and metabolism levels of younger mice. Since human cells depend on the same process of energy production, there is hope that this will be translated into a method that can aid people in remaining healthier as they age. Imai has been working since earlier this year with other researchers at Keio University School of Medicine in Tokyo as they conduct a clinical trial that tests NMN safety in healthy people. That new study shows that dissolving NMN in drinking water and giving it to mice makes it appear in the bloodstream in fewer than three minutes and that NMN in the blood quickly converts to NAD in a number of tissues.

Three groups comprised of healthy male mice were fed regular chow diets. Beginning at five months old, one group was given drinking water with a high dose supplemented NMN, a second group was given just a low dose, and a third group serving as a control received no NMN. The researchers made comparisons every three months until 17 months of age. The NMN had no effect in the young mice, apparently because they were still making their own NMN. However, benefits seen exclusively in older mice were in liver function, skeletal muscle, bone density, eye functions including better functioning of the retina and tear production, immune function, improved insulin sensitivity, gaining less weight, and higher physical activity levels.

Imai also said they monitored the healthy mice for any potential increase in cancer development as a result of administering NMN, and they did not see any differences in cancer rates among the groups.

Except for this clinical trial, NMN for consumption by humans is not available commercially. However, NMN is also found naturally in some foods including broccoli, cabbage, avocado, cucumber, and edamame beans, which are immature soybeans in the pod.

Mills KF, Yoshida S, Stein LR et al. Long-term administration of nicotinamide mononucleotide mitigates age-associated physiological decline in mice. Cell Metabolism. Oct. 27, 2016.

Stromsdorfer KL, Yamaguchi S, Yoon MJ, et al. NAMPT-mediated NAD+ biosynthesis in adipocytes regulates adipose tissue function and multi-organ insulin sensitivity in mice. Cell Reports. Aug. 4, 2016.

Herbs and Spices for Heart Health

Flavorful additions that accent vegetables, fish, and meats, herbs and spices may also help improve blood biomarkers related to heart health.  Sheila G. West, PhD, from the Pennsylvania State University (Pennsylvania, USA), and colleagues prepared meals for six men, ages 30 to 65 years, who were overweight but otherwise healthy. The meals, consumed on two separate days, were identical – chicken, bread, and a dessert item – but the test meal also included the addition of two tablespoons of a high-antioxidant spice blend. The spices included garlic powder, rosemary, oregano, cinnamon, cloves, paprika, turmeric, ginger, and black pepper.  The team monitored blood markers for three hours after each meal. Antioxidant activity in the blood rose 13% after the subjects ate the test meal (with spices); as well, postprandial insulin decreased by 21% and triglycerides by 31%, post test-meal.  The study authors report: “Spices and herbs are rich in compounds that may reduce inflammation and improve blood factors associated with increased [cardiovascular disease] risk.”

West, Sheila G., Skulas-Ray, Ann C. Spices and Herbs May Improve Cardiovascular Risk Factors.  Nutrition Today. September/October 2014;49(5): p S8-S9.

Anti-Aging Secret of Pomegranates Revealed

Until recently, the scientific evidence that pomegranates are truly the superfood that we’ve all been led to believe has been unsubstantial. To add to this, some questionable marketing tactics have raised doubts as well. A team of researchers from the Ecole Polytechnique Federale de Lausanne (EPFL) and the life science company Amazentis decided to investigate the fruit more closely and discovered that there is a molecule within pomegranates that is transformed by microbes in the gut, allowing muscle cells to protect themselves against one of the major causes of aging.

Mitochondria are the powerhouses of cells, containing inner compartments that are no longer capable of carrying out their vital function as they age. The dysfunctional mitochondria accumulate within the cell since the cells are unable to recycle them. This affects the health of many tissues, including muscles, which become gradually weaker with time. This buildup of mitochondria is also believed to be a potential cause in other diseases of aging, such as Parkinson’s disease.

The researchers identified a molecule, urolithin A, that was able to reboot the cell’s ability to recycle the components of the dysfunctional mitochondria on its own. “It’s the only known molecule that can relaunch the mitochondrial clean-up process, otherwise known as mitophagy,” said Patrick Aebischer, co-author of the study. “It’s a completely natural substance, and its effect is powerful and measurable.”

The researchers at first tested their hypothesis on the nematode C. elegans (worms). This is a common approach for aging testing, as after just 8-10 days it’s already considered elderly. They found that the lifespan of worms exposed to urolithin A increased by more than 45% as compared to the control group. When they then tested the molecule on rodents, they found a large reduction in the number of mitochondria, which indicated that a hearty cellular recycling process was occurring. They also found that the older mice (around two years old), showed 42% more endurance when running than mice of the same age that were in the control group.

It should be noted that the fruit itself does not contain the miracle molecule but rather its precursor. That molecule is converted into urolithin A by microbes that are present in the intestine. Therefore, there can be a wide range of urolithin A produced, depending on the species of animal, as well as the flora present in the gut microbiome. In some cases, none at all will be produced, so the pomegranate juice would be ineffective. For these cases, however, the researchers are already working on developing a solution. They founded a start-up company, Amazentis, which has come up with a method to deliver finely calibrated doses of urolithin A, and they’re currently conducting their first clinical trials testing humans.

Ryu D, Mouchiroud L, Andreux PA, et al. Urolithin A induces mitophagy and prolongs lifespan in C. elegans and increases muscle function in rodents. Nature Medicine, July 2016 DOI

Top Anti-Inflammatory Foods

Although inflammation is often necessary as a protective defense against infection and injury, unchecked, chronic inflammation is implicated in a number of diseases. The lifelong accumulation of molecular damage that results from chronic inflammation has been suggested to serve as a major contributor to the aging process. When the immune system begins overacting and starts attacking healthy body tissue, inflammation can lead to a whole litany of issues – most notably, arthritis, autoimmune diseases, and certain cancers.

Considering these facts, it only makes sense that preventing and/or eliminating inflammation is one of the best ways to maintain a healthy life. Nature has provided a variety of foods and nutrients that have anti-inflammatory properties, and it only makes good sense to protect your health, by including some of these in your diet. You will be happy to know that most of these foods are flavorful and pleasant to eat. 

Bullets maybe?

Chocolate

: You can enjoy this rich and delicious treat without a lot of guilt, but only dark chocolate with 70 percent or more concentration of cacao. Milk chocolate is not healthy, due to the high concentration of sugar and fat.

Berries

: These delicious fruits, especially blueberries, strawberries, blackberries and raspberries, are packed with flavor as well as fiber, vitamins, minerals, and antioxidants. 

Fatty fish

: Not everyone loves fish, but many people enjoy a Friday night fish fry. Salmon is high in Omega-3 oils, but rather costly so taking a daily fish oil supplement is advisable.

Cruciferous vegetables

, including broccoli, cauliflower, kale and brussels sprouts, are high in beneficial antioxidants. These veggies are easy to include in your nutritious diet and are readily available at a reasonable price.

Avocadoes

: This versatile fruit is packed with healthy fat, fiber, and antioxidants. It tastes great in salads, sandwiches and is the main ingredient in guacamole, the flavorful Mexican dip served with chips and veggies.

Green tea

: If you are like millions of people around the world, you begin your day with a cup of coffee. Coffee does contain some antioxidants, but green tea is a better choice. Green tea will provide the caffeine you need to quick-start your day, but its much higher antioxidant level also helps to protect against cancer, heart disease, and Alzheimer’s disease.

Mushrooms, olive oil and tomatoes:

These three foods are included as ingredients in many healthy recipes – either separately or together. Many Italian dishes include these ingredients, and the combination provides a powerful cocktail of anti-inflammatory compounds. Lycopene is a compound in tomatoes that has been found to reduce inflammation and protect against various types of cancer. In addition, cooking tomatoes in olive oil increases the amount of lycopene that you can absorb by eating the combination.

Mushrooms are an ingredient found in many dishes, and they also contain anti-inflammatory compounds. Since cooking can reduce the anti-inflammatory benefits, most nutritionists recommend eating mushrooms raw or only slightly cooked.

Turmeric

: While turmeric is not technically a food, this spice has been used to flavor Indian dishes for hundreds of years. Curcumin is a powerful anti-inflammatory nutrient contained in turmeric that effectively reduces the pain of arthritis and is also thought to help prevent cancer and Alzheimer’s disease. The effects of turmeric can be greatly increased if you eat black pepper with it. Black pepper contains piperine, a nutrient that aids in the absorption of curcumin.

Inflammation is the natural immune response of your body to anything it recognizes as a threat, and the reaction is meant to protect your health. Without a certain amount of inflammation, your health would be at risk from invading microbes, viruses, and bacteria. Some foods such as red meat and refined carbohydrates can cause inflammation in your body, so eliminating or reducing them in your diet can keep you healthier.

Fortunately, the healthy foods that fight inflammation are appetizing and easily available. Your best chance to live a long and active life is to avoid unhealthy foods that cause weight gain and inflammation, and educate yourself about which foods provide proper nutrition and antioxidants to help fight disease.

http://www.health.harvard.edu/staying-healthy/foods-that-fight-inflammation

http://umm.edu/health/medical/altmed/herb/turmeric

https://authoritynutrition.com/13-anti-inflammatory-foods/

http://www.drweil.com/diet-nutrition/anti-inflammatory-diet-pyramid/

Anti-Aging Benefits of Walnuts

Previous studies have shown that walnuts may slow cancer and improve memory, concentration, and information processing speed, as well as lowering diabetes risk and boosting male fertility. Now, more recently, initial findings from the Walnuts and Healthy Aging (WAHA) study, presented at Experimental Biology 2016 (EB), are showing that daily walnut consumption positively impacts blood cholesterol levels without adverse effects on body weight among older adults. The WAHA study is a dual-site two-year clinical trial, conducted by researchers from the Hospital Clinic of Barcelona and Loma Linda University, and is focused on determining the effect that walnuts have on health issues that are age-related.

The 707 older adults who participated in the study consumed either a daily dose of walnuts (compiling less than 15% of daily caloric intake), or a diet absent of all nuts. There was no guidance given, as to suggested total calorie and macronutrient intake, or food substitutions for walnuts. After one year, there was no evident effect on body weight, triglycerides, and HDL cholesterol, for either group. However, those whose diets consisted of the walnuts resulted in significant reductions in LDL cholesterol in comparison with the nut-free diet.

Additional new research abstracts presented at the EB meeting included information regarding walnuts and the following: BULLETS?

Gut health

– A recent study conducted by researchers at the Agricultural Research Service, United States Department of Agriculture (USDA) found that eating 1.5 ounces of walnuts daily significantly affects the bacteria in the human gut in a manner that is favorable to decreasing inflammation and cholesterol, which are two known indicators of heart health.

Hunger and Satiety

– For the first time, it has been shown that the types of fat consumed on a daily basis can change long-term appetite responses, such as hunger and satiety. Researchers from the University of Georgia found that eating a diet high in polyunsaturated fat, after meals rich in saturated fat, favorably alters hunger and satiety markers. At 13 grams per ounce, walnuts are a great choice for getting more polyunsaturated fat.

Metabolic Health –

A recent study conducted at Oregon State University found that a diet consisting of walnuts supplemented with polyphenol-rich foods such as raspberries, cherries or green tea may help reduce inflammation. This study was conducted on mice who were given walnuts on their own or along with polyphenol-rich foods. However, as it was performed on animals, the results cannot yet be considered applicable to humans.

Definitive scientific conclusions cannot yet be drawn from the abstracts presented at EB 2016, however these findings help advance the knowledge of possible benefits of consuming walnuts as part of a healthy diet.

1. Ros E, Rajaram S, Sala-Vila A, et al. Effect of a 1-Year Walnut Supplementation on Blood Lipids among Older Individuals: Findings from the Walnuts and Healthy Aging (WAHA) study [abstract]. FASEB J. 2016;30(Supp 1)293.4.

2. Guetterman HM, Swanson KS, Novotny JA, et al. Walnut Consumption Influences the Human Gut Microbiome [abstract]. FASEB J. 2016;30(Supp 1)406.2.

3. Cooper JA, Stevenson JL, Paton CM. Hunger and satiety responses to saturated fat-rich meals before and after a high PUFA diet [abstract]. FASEB J. 2016;30(Supp 1)405.7.

4. Shay NF, Luo T, Miranda O, et al. Mice Fed High-fat Obesigenic Diets with Walnut Plus Other Whole Foods Demonstrate Metabolic Improvement and Changes in Gene Expression and Metabolomic Patterns [abstract]. FASEB J. 2016;30(Supp 1)428.3.

Honey Compounds as Antibiotic Alternative

Natural products such as honey have been applied against human infections and are a staple of folk medicine.  Today, interest in honey as an alternative to antibiotics is peaking in both developing countries – where fresh honey is easily available, as well as Western countries – where antibiotic resistance is seriously increasing. Tobias C. Olofsson, from Lund University (Sweden), and colleagues have identified a unique group of 13 lactic acid bacteria found in fresh honey, from the honey stomach of bees. The bacteria produce a myriad of active antimicrobial compounds.  These lactic acid bacteria have now been tested on severe human wound pathogens such as methicillin-resistant Staphylococcus aureus (MRSA), Pseudomonas aeruginosa and vancomycin-resistant Enterococcus (VRE), among others. When the lactic acid bacteria were applied to the pathogens in the laboratory, it counteracted all of them. While the effect on human bacteria has only been tested in a lab environment thus far, the lactic acid bacteria has been applied directly to horses with persistent wounds. The lactic acid bacteria was mixed with honey and applied to ten horses whose owners had tried several other methods to no avail. All of the horses’ wounds were healed by the mixture. “We demonstrate a strong antimicrobial activity from each symbiont and a synergistic effect, which counteracted all the tested pathogens,” the study authors write and submit: “The mechanisms of action are partly shown by elucidating the production of active compounds such as proteins, fatty acids, anaesthetics, organic acids, volatiles and hydrogen peroxide. We show that the symbionts produce a myriad of active compounds that remain in variable amounts in mature honey.”

Olofsson TC, Butler E, Markowicz P, et al. Lactic acid bacterial symbionts in honeybees – an unknown key to honey’s antimicrobial and therapeutic activities. Intl Wound J. 8 Sept. 2014.

To stay updated on the latest breakthroughs in natural approaches, visit the World Health Network (www.worldhealth.net), the official educational website of the A4M and your one-stop resource for authoritative anti-aging information. Be sure to sign up for the free Longevity Magazine e-journal, your weekly health newsletter featuring wellness, prevention, and biotech advancements in longevity.