| Article 121 |
Cardiovascular Diseases Risk Reduction With Natto
Previous studies show that diet plays a key role in the development and prevention of cardiovascular disease. An individual should focus on diet to reduce risk associated with cardiovascular disease as it is under individual's control. Previous studies show soy and soy foods are rich in isoflavones and they can help an individual in reducing the occurrence of cardiovascular disease (CVD). Isoflavones help in reducing LDL cholesterol and blood pressure levels. They also help us by improving heart endothelial function.
In Takayama city Japan, researchers conducted a study focusing on cardiovascular disease (CVD) health benefits of natto and soy foods. They conducted trials of a cohort of 13,255 males and 15,724 female participants aged more than 35 years. Researchers examined food and dietary habits with 169 food items list. A sixteen-year follow up study was done on the participants. Researchers found that those individuals who are eating highest amount of natto food item were at reduced risk of mortality due to cardiovascular disease. But there is no risk reduction and mortality due to cardiovascular disease with the eating of soy isoflavones. Researchers concluded the current study by saying there are significant benefits to the consumption of natto as it reduces the risk of mortality due to cardiovascular disease. The study findings were published in the American Journal of Clinical Nutrition.
Natto : Japanese food natto is a popular soy-based food prepared by fermentation of soybeans with Bacillus subtilis bacteria. Laboratory tests show natto can dissolve blood clots (called as fibrinolytic) but trials were not conducted with large participants.
Isoflavones : More than 1000 scientific publications shows diet containing soy isoflavones (genistein and daidzein compounds) offers a number of health benefits such as protection against prostate and breast cancer, antioxidant properties, easing menopause symptoms, improving bone health, osteoporosis and heart disease. Soy or soy foods, soy nuts, red clover and tempeh are rich in soy isoflavones.
Converting White Cells To Brown Cells
White fat cells cause obesity and a risk factor to a number of chronic diseases including diabetes. Brown fat cells are healthier cells and perform mitochondria activity (energy being converted into heat). Researchers from the University of Pennsylvania are investigating methods to turn white fat cells into brown fat cells. Previous studies show that color of the cells plays important role in the metabolic health of an individual. White cells duty is to store triglycerides and other unhealthy substance and gets white color from stored triglycerides. Brown fat cells burn energy. As the number of white cells in the body increases, obesity increases and risk of diseases such as diabetes and heart diseases.
Researchers identified a FLCN signaling pathway, which can be treated with a drug to convert triglycerides storing white cells into energy-burning brown cells in order to reduce obesity. Browning activity in white cells was suppressed by FLCN protein which works along with another protein called mTOR. In clinical trials of mice models, researchers converted white fat cells into brown fat cells by deleting gene that makes FLCN protein. They observed mitochondria activity (energy being converted into heat) in the newly converted brown fat cells from white fat cells. Researchers planned further research focusing on FLCN protein and its role in converting white fat cells into brown fat cells. Senior author of the study is Zoltan Arany and the study findings were published in the journal Genes & Development.
| Published on January 29, 2017 |
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