Vitamins with Memory Power!

Having a good memory is important to everyone. Keeping the brain stimulated helps keep memories strong along with a healthy lifestyle. Vitamins are key components in helping to bolster memory power. Aging requires more vitamins to assist with keeping the brain strong and cells repairing themselves. Supplementing your diet with key vitamins will help ensure your memory will stay active for years to come.
-Vitamin B3, or niacin, is water soluble and part of the group of B vitamins that are beneficial to a healthy body. There have been a few tests conducted as to the abilities of vitamin B3 on memory. Recent studies show that niacin given in doses of 425 mg per day can improve memory up to 40 percent. Vitamin B3 helps to create healthy functioning of the enzymes that stop brain toxins that affect normal healthy brain metabolism and clear thinking.
Vitamin B9, or folic acid, is also water soluble and part of the B vitamin family. It supports proper adrenal functions, and helps calm and maintain a healthy nervous system. Folic acid may also play a role in helping to slow memory loss associated with aging.
-Vitamin E is a strong antioxidant that is beneficial for overall health and brain functions. Tufts University finds vitamin E can assist with keeping the memory alert as we age. Brain cells use lots of oxygen, and vitamin E helps keep the body oxygenated and cells healthy and happy in the brain. Vitamin E has been linked to helping keep the blood vessels clear through its ability to slow cholesterol formation. It is thought, if it is able to assist with blood vessels in the heart, it may do the same for the brain’s vessels, keeping Alzheimer’s disease at bay and memory function strong.







-Vitamin C is another strong antioxidant that helps heal the body and keep the skin, teeth and bones strong. Vitamin C is water soluble, so the body needs to replenish it often. Most fruits and vegetables contain vitamin C naturally. Participants who were taking vitamin C in recent studies scored higher on short-term verbal memory tests, especially women.

Reduce Chronic Diseases with Antioxidants!

Free radicals are molecules that are missing an electron, which makes them very unstable. Because of this instability, free radicals react quickly with other molecules in an effort to gain an electron. Antioxidants are substances that help protect your cell membranes from damage from free radicals by combining with the molecules and neutralizing them so that they cannot cause damage. This neutralization might reduce your risk of chronic diseases.
-Beta-Carotene. Beta-carotene belongs to a group of substances called provitamin A carotenoids, which your body converts to vitamin A. Beta-carotene is a yellow-red pigment that gives carrots and butternut squash their color and is responsible for 25 to 35 percent of the dietary vitamin A consumed by Americans. Studies published in the “New England Journal of Medicine” and the “Journal of the American Medical Association” found that a diet high in fruits and vegetables that contain beta-carotene might help reduce the risk of heart disease and cancer.
-Vitamin E. The fat-soluble vitamin E is often noted for its antioxidant properties. Specifically, vitamin E prevents oxidation of LDL cholesterol, which helps reduce the buildup of plaque on the walls of your arteries and can help reduce the risk of heart disease. Vitamin E also neutralizes free radicals before they can cause damage to the unsaturated fatty acids that build your phospholipid bi-layer, the membrane that surrounds your cells.
-Lycopene. Lycopene is a carotenoid that gives tomatoes their red color. Lycopene has been shown to have antioxidant properties, and researchers have determined that high intake of foods that contain lycopene might decrease incidences of cancer, heart disease and macular degeneration.
-Selenium. When you consume the mineral selenium, it combines with proteins in your body to create selenoproteins, which are antioxidant enzymes. Selenium might have the potential to slow the growth or tumors and high serum selenium is linked to a lower rate of death from prostate, lung and colon cancers.






Spice your Health and Clean your Arteries!

Atherosclerosis causes fatty deposits called plaque form in your arteries. Plaque interferes with blood flow, which raises your risk for heart disease and stroke. Known causes of plaque buildup include high blood levels of low-density lipoprotein, also called LDL, triglycerides, another form of unhealthy fat, and high blood pressure. Several herbal remedies or spices may help reduce the amount of plaque in your arteries and lower your risk for serious disease. Discuss these remedies with your doctor to determine what is appropriate for you.
-TUMERIC
Turmeric is a traditional Indian spice that also has medicinal qualities and may help reduce arterial plaque. Research suggests that it inhibits platelets from forming clots, part of the process that helps enlarge plaque deposits. It may also lower blood cholesterol, especially keeping LDL within a healthy range.
-GINGER
Ginger is a common spice that also has a long history in traditional medicine as a treatment for many ailments. It contains several compounds called gingerols and shogaols, which have biological activity and may be responsible for its health benefits. Ginger may help prevent plaque buildup or lessen existing plaque by lowering total cholesterol and blocking oxidation of LDL, one of the steps in plaque formation.
-GARLIC
Garlic has a long history as part of traditional medicine that dates as far back as ancient Egyptian times. Among its benefits, garlic tends to raise blood levels of high-density lipoprotein, or HDL, while reducing LDL. It also reduces levels of two other compounds, called homocysteine and C-reactive protein, that are associated with atherosclerosis and heart disease. Garlic is also an antioxidant and it may help reduce blood pressure, another factor that contributes to plaque formation in your arteries.






Antioxidants!…. to Live Longer!

Antioxidants are man-made or natural substances that may prevent or delay some types of cell damage. Antioxidants are found in many foods, including fruits and vegetables. They are also available as dietary supplements. Examples of antioxidants include
Beta-carotene
Lutein
Lycopene
Selenium
Vitamin A
Vitamin C
Vitamin E

Vegetables and fruits are rich sources of antioxidants. There is good evidence that eating a diet with lots of vegetables and fruits is healthy and lowers risks of certain diseases. But it isn’t clear whether this is because of the antioxidants, something else in the foods, or other factors.
High-dose supplements of antioxidants may be linked to health risks in some cases. For example, high doses of beta-carotene may increase the risk of lung cancer in smokers. High doses of vitamin E may increase risks of prostate cancer and one type of stroke. Antioxidant supplements may also interact with some medicines. To minimize risk, tell you of your health care providers about any antioxidants you use.






The Best Antioxidants!

A diet high in antioxidants does more than just ward off cancer. It fights the free radicals responsible for arthritis and other joint diseases, lung problems like emphysema and bronchitis, and atherosclerosis, the leading cause of heart disease. Though you may think that antioxidant-rich foods are limited to expensive goji berries or exotic herbs, research is identifying some dirt-cheap sources of the disease-fighting, anti-inflammatory nutrients. And they cost a lot less than exotic superberries like goji or acai.
-Black rice
-Sweet potatoes
-Apples
-Certain beans
-Dried cranberries
-Coffee
-Green tea






Blueberries… For Life!

In terms of U.S. fruit consumption, blueberries rank only second to strawberries in popularity of berries. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. We recommend enjoying raw blueberries — rather than relying upon blueberries incorporated into baked desserts — because, like other fruits, raw blueberries provide you with the best flavor and the greatest nutritional benefits.
If you want to maximize your antioxidant benefits from blueberries, go organic! A recent study has directly compared the total antioxidant capacity of organically grown versus non-organically grown high-bush blueberries (Vaccinium corymbosum L., var. Bluecrop) and found some very impressive results for the organically grown berries. Organically grown blueberries turned out to have significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants than conventionally grown blueberries, as well as significantly higher total antioxidant capacity. Numerous specific antioxidant anthocyanins were measured in the study, including delphinidins, malvidins, and petunidins. The antioxidant flavonoid quercetin was also measured.
Blueberry support of antioxidant defenses has been especially well documented with respect to the cardiovascular system. It’s the many different pathways for cardio support that are so striking in the blueberry research. In repeated studies of blood composition, blueberry intake (usually in the amount of 1-2 cups per day and over the course of 1-3 months) has been shown to improve blood fat balances, including reduction in total cholesterol, raising of HDL cholesterol, and lowering of triglycerides. At the same time, blueberry intake has been shown to help protect the blood components (like LDL cholesterol) from oxygen damage that could lead to eventual clogging of the blood vessels.






Wine and Champagne Protect Brain Cells

While too much alcohol can certainly destroy healthy brain tissue, drinking in moderation may be good for your mind.
A study published earlier this year in the Journal of Biological Chemistry found that the antioxidant EGCG—found in red wine and green tea—helped stop beta-amyloid proteins from harming brain cells in the lab. Additionally, research from UCLA found that wine’s antioxidants may block proteins that build brain-destroying plaques. In other recent news, British researchers discovered that rats improved spatial memory when they consumed what would be the equivalent of a daily glass of Champagne; certain antioxidants in the bubbly may encourage growth of and better communication among nerve cells.






Antioxidants against Cell Damaging

Antioxidants are man-made or natural substances that may prevent or delay some types of cell damage. Antioxidants are found in many foods, including fruits and vegetables. They are also available as dietary supplements. Examples of antioxidants include
-Beta-carotene
-Lutein
-Lycopene
-Selenium
-Vitamin A
-Vitamin C
-Vitamin E

Vegetables and fruits are rich sources of antioxidants. There is good evidence that eating a diet with lots of vegetables and fruits is healthy and lowers risks of certain diseases. But it isn’t clear whether this is because of the antioxidants, something else in the foods, or other factors.
High-dose supplements of antioxidants may be linked to health risks in some cases. For example, high doses of beta-carotene may increase the risk of lung cancer in smokers. High doses of vitamin E may increase risks of prostate cancer and one type of stroke. Antioxidant supplements may also interact with some medicines. To minimize risk, tell you of your health care providers about any antioxidants you use.






Best Antioxidants Foods!

Our bodies are battlegrounds against infection and diseases. Normal body functions such as breathing or physical activity and other lifestyle habits such as smoking produce substances called free radicals that attack healthy cells. When these healthy cells are weakened, they are more susceptible to cardiovascular disease and certain types of cancers. Antioxidants, such as vitamins C and E and carotenoids, which include beta-carotene, lycopene and lutein, help protect healthy cells from damage caused by free radicals.
The level of antioxidant capacity in a food is measured as Oxygen Radical Absorbance Capacity (ORAC). ORAC values are measured per 100 grams of weight, or 3.5 ounces. Here are five high ORAC food types, which are best eaten fresh from organic sources.
1-Fruits and Berries: The Himalayan goji berry and tropical Acai berries rank highest with ORAC ratings of 25,000 and 18,000 units respectively. Blueberries, blackberries, cranberries, raspberries, pomegranates, and strawberries have high ORAC ratings.
Almost any berry will provide a good amount of antioxidants. Cherries and apples are top ORAC providers also. Deeper colors indicate richer antioxidant bioflavonoid content.
Dried fruits rank high as well. Raisins (dried grapes) come in with a 10,000 unit ORAC rating with prunes close behind at 8,000.
2-Vegetables: Cooked veggies that have greens leading, especially spinach, kale, and broccoli. Artichokes have the highest ORAC rating, between 9,000 and 10,000. A surprise entry is the Russet potato.
3-Legumes: Black beans and kidney beans have the highest ORAC ratings. It’s best to buy them dry from bulk organic bins, soak them overnight and cook the next day. Legumes also provide a good deal of fiber to help your digestion.
4-Nuts and grains: Pecans have the highest ORAC rating at 18,000, with walnuts and almonds following. Steel cut oats are high in antioxidants along with quinoa and whole grains.
5-Miscellaneous: Chocolate and coffee lovers rejoice, they are both high ORAC foods. Chocolate should be unprocessed, dark and high in cacao content. Cacao, the basis of chocolate, has an ORAC rating over 50,000 per 100 grams. Coffee is between 15,000 and 18,000 ORAC units .






Super Foods for Super Brains!

Super foods are packed with nutrients that have health-enhancing properties ranging from prevention of heart disease and cancer to improving skin tone and boosting memory and brain function. Their health benefits may be overstated but they do provide the recommended nutrients when included as part of balanced diet. Here are 5 super foods that help boost brain function and improve memory.
1-Milk is rich in vitamin B6, vitamin B12, calcium, magnesium and potassium – all of which are necessary for improving memory and cognitive functions. But what is especially beneficial to brain health is the milk protein, especially cow milk protein. The cow milk protein is made up of 20 percent whey protein and 80 percent casein protein. The whey protein is a mixture of alpha-lactalbumin, beta-lactoglobulin and serum albumin. A research study published in the American Journal of Clinical Nutrition reveals that dietary protein rich in alpha-lactalbumin (cow milk protein in this case) improves cognitive performance in stress-vulnerable people by increasing brain serotonin activity levels.
2-Broccoli, a cruciferous vegetable from the cabbage family, is a super food because scientists have found that it can protect the brain following injury. Broccoli contains a chemical called sulforaphane that helps strengthen the protective network of capillaries called the blood-brain barrier (BBB). The BBB is a semi-permeable lining made of tiny capillaries; it protects the brain from ‘foreign substances’ which may injure the brain. The BBB also maintains a constant environment for the brain.
3-Potato may seem to be the least likely food for improving memory or brain function, but in fact the baked potato with flesh and skin and without salt is a very healthy, low calorie, high fiber food. It is a good source of vitamin C, vitamin B6, potassium and manganese – all of which are beneficial to brain health.
4-Mango is rich in vitamin C, vitamin B6 and vitamins K, A and E. Fruits like mangoes and banana are high in vitamin B6 content and are therefore good for brain health.
5-Honey is the oldest natural sweetener known to man. Honey is made up of equal parts of glucose and fructose and it contains a variety of B-vitamins, magnesium, manganese, phosphorus, potassium and anti-oxidants – all of which are good for brain health.