Vegetables, fruits, grains reduce stroke risk in women

Swedish women who ate an antioxidant-rich diet had fewer strokes especially if they had no history of cardiovascular disease, according to a new study. The findings persisted even after statistics were adjusted for other risk factors such as smoking and physical activity. Women with the highest level of antioxidants in their diet consumed about half their antioxidants from fruits and vegetables.

Fish Baked Or Broiled Reduces Alzheimer’s Risk

Eating fish once a week is good for brain health, as well as lowering your risk of developing Alzheimer’s disease and MCI (Mild Cognitive Impairment), researchers from the University of Pittsburgh School of Medicine explained at the annual meeting of RSNA (Radiological Society of North America), Chicago, yesterday. Cyrus Raji, M.D., Ph.D…

Protecting Bones During Weight Loss – Eat Protein-Rich Foods

According to an investigation published online in the Journal of Clinical Endocrinology and Metabolism, consuming a calorie controlled diet lower in carbohydrates and higher in protein – primarily from dairy foods – combined with daily exercise has a significantly positive impact on bone health in overweight individuals as well as obese young women…

Anti-Inflammatory Polyphenols Discovered In Apple Peels

Here’s another reason why “an apple a day keeps the doctor away” – according to new research findings published in the Journal of Leukocyte Biology*, oral ingestion of apple polyphenols (antioxidants found in apple peels) can suppress T cell activation to prevent colitis in mice…

Fish Consumption Reduces Risk Of Alzheimer’s Disease

People who eat baked or broiled fish on a weekly basis may be improving their brain health and reducing their risk of developing mild cognitive impairment (MCI) and Alzheimer’s disease, according to a study presented at the annual meeting of the Radiological Society of North America (RSNA)…