It is well known that our overall health and wellbeing are totally dependable on what we eat. That is why a healthy diet plays a significant role in keeping the body healthy. Day after day, scientists all over the world make new discoveries proving that certain products may be beneficial for certain systems of our body.
The health experts from the US highlighted 16 foods, when included in a well-balanced healthy diet, might help maintain your heart health. Here are the best foods to consume regularly:
- Beans, peas, chickpeas, and lentils.
- Chia seeds and flaxseeds.
- Dark chocolate.
- Fish high in omega-3 fatty acids.
- Green tea.
- Red wine.
A new study finds that brain volumes of people who regularly eat vegetables, fruit, and fish are on average 2ml greater than brain volumes of those who often drink sugary beverages. A brain volume reduction of 3.6ml equals to one year of aging.
For the study, the researchers from Erasmus University, Rotterdam, analyzed diets of 4,213 adults with an average age of 66 who didn’t have dementia. The participants also had to take scans to determine their brain volumes.
Dr Meike Vernooij, the author of the study, says: “People with greater brain volume have been shown in other studies to have better cognitive abilities, so initiatives that help improve diet quality may be a good strategy to maintain thinking skills in older adults.”
A new study, conducted by the researchers from the University of Wisconsin-Madison, US, suggests that starting your meal with a serving of yogurt may reduce inflammation, protect from the harmful byproducts of gut bacteria.
To examine their suggestion, the researchers recruited 120 premenopausal women, half of them were obese, for the first experiment. Half of the participants had to eat 12 ounces of low-fat yogurt each day for 9 weeks while others ate non-diary pudding. The results showed that some inflammatory markers, such as TNF-alpha, were significantly reduced in those participants who ate yogurt.
Ruisong Pei, a postdoctoral researcher, says: “Eating 8 ounces of low-fat yogurt before a meal is a feasible strategy to improve post-meal metabolism and thus may help reduce the risk of cardiovascular disease and metabolic diseases.”
A new study, led by Professor Pernilla Wittung-Stafshede from the Chalmers University of Technology, Gothenburg, suggests that eating cod, herring, and red snapper may help in preventing Parkinson’s disease.
The researchers also highlight that fish is normally a lot more nutritious at the end of summer because of increased metabolic activity.
One of the study researchers Nathalie Scheers says: “Levels of parvalbumin [a protein that prevents the formation of protein structures associated with the tremor disorder] are much higher in fish after they had a lot of sun, so it could be worthwhile increasing consumption during autumn.”
Other conditions linked to protein formation in the brain such as Alzheimer’s and Huntington’s diseases may also benefit from higher fish consumption. The researchers plan to investigate the potential of parvalbumin in the future studies.
The researchers from the University of Manchester, UK, have found the drug that had a great effect on hair follicles in the laboratory, stimulating them to grow. The drug contains a compound targeting a protein that acts as a brake on hair growth and plays a role in baldness.
For the study, held in the laboratory, samples containing scalp hair follicles from more than 40 male hair-transplant patients were taken. The scientists used an old immunosuppressive drug, cyclosporine A, used for prevention transplant organ rejection and reduce symptoms of autoimmune disease.
The researchers concluded that this drug reduced the activity of a specific protein responsible for growth regulation in many tissues including hair follicles.
A new study from the University of Cambridge in the United Kingdom finds that brain cholesterol is associated with the developing of Alzheimer’s disease.
With the help of in vitro modeling in the laboratory, the scientists were able to see that cholesterol sped up the aggregation of amyloid beta molecules by 20. At the present moment, the build-up of amyloid beta proteins is believed to be crucial in developing the Alzheimer’s disease.
Lead researcher Michele Vendruscolo says: “The question for us now is not how to eliminate cholesterol from the brain, but about how to control cholesterol’s role in Alzheimer’s disease through the regulation of its interaction with amyloid beta.”