Hepatitis C virus

Natural bioflavonoids kill hepatitis C virus

by S. L. Baker, features writer 

(NaturalNews) Hepatitis C is an infectious disease of the liver that can cause miserable symptoms including fatigue, lack of appetite, abdominal pain, nausea and vomiting. Caused by a virus, hepatitis C affects about 200 million people worldwide. In the U.S. alone, one to two percent of the population is infected. Not only can this infectious disease cause scarring of the liver, cirrhosis, and eventually liver failure, but a significant number of people with hepatitis C also develop sometimes fatal liver disease or cancer.

Mainstream medicine uses two drugs, usually prescribed together, to treat hepatitis C: interferon and ribavirin. Unfortunately, the side effects to this combination are often so horrendous (ranging from severe fatigue, constant flu-type symptoms and nausea to birth defects) that a lot of hepatitis C sufferers can't stick with the therapy. What's more, for those who do manage to keep taking the interferon/ribavirin treatment, only about half get a positive response.

But a new study just released shows that nature seems to be able to do what Big Pharma can't -- kill the virus without damaging cells in the body. Scientists at the University of California at Los Angeles (UCLA) have discovered that two plant-derived bioflavonoids, catechin and naringenin, display powerful antiviral activity on tissue culture infected with hepatitis C.

Dr. Samuel Wheeler French Jr., MD, PhD, Assistant Professor of Pathology and Laboratory Medicine at UCLA and researcher at UCLA's Jonsson Comprehensive Cancer Center, presented the findings in an American Society for Investigative Pathology (ASIP) symposium on "Pathobiology of Liver Injury and Fibrosis" at the national Experimental Biology 2011 conference, which is currently underway in Washington, D.C.

A liver pathologist, Dr. Wheeler previously found that another plant-derived bioflavonoid, quercetin used by many people as a nutritional supplement, can help stop production of the hepatitis C virus without any cell toxicity.

Dr. French and his research team's next step is to test catechin and naringenin on patients with a Phase I clinical trial.

"We now have several new compounds we can test to see if they reduce virus infection," Dr. French said in a press statement. "The positive thing about this family of compounds is that they are non-toxic, and can be taken at high doses. Bioflavonoids represent a very promising therapy with very few side effects that could help millions of people."

For more information:
http://experimentalbiology.org/

  What are Bioflavonoids

• Once known as "Vitamin P" and semi-essential nutrients
• 4000 flavonoid compounds have been characterized and classified
• Group of plant pigments that are largely responsible for colors of many fruits and flowers
• Useful in treatment and prevention of many health conditions

Four categories:

• PCO (Proanthocyanidins)

• most potent PCOs are those bound to other PCOs
• exist in many plants and red wine
• commercially available sources are from grape seeds and bark from the maritime pine

• Quercetin

• serves as backbone for other flavonoids such as citrus flavonoids: rutin, quercitrin, hesperidin
• these derivatives have sugar molecules attached to the backbone
• most active of the flavonoids

• Citrus bioflavonoids

• include rutin, quercitrin, hesperidin, naringin
• standardized mixture of rutinosides known as hydroxyethylrutosides (HER)
• clinical results have been obtained in treatment of capillary permeability, easy bruising, hemorrhoids, and varicose veins

• Green Tea Polyphenols

• derived from tea plant camellia sinensis
• produced by steaming the fresh cut leaf
• polyphenol indicates presence of phenolic ring in the chemical structure
• polyphenols = flavonoids
• polyphenols in green tea: catechin, epicatechin, epicatechin gallate, epigallocatechin gallate, and proanthocyanidins
• epigallocatechin gallate = most significant active compound

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Dietary Sources

• Citrus fruits
• Berries
• Onions
• Parsley
• Legumes
• Green Tea
• Red Wine

Average Daily Intake = 150-200 mg

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Beneficial Effects

• referred to as "nature's biological response modifiers" - modify body's reaction to compounds such as allergens, viruses, and carcinogens
• powerful antioxidants by giving protection versus oxidative and free radical damage
• prevents formation of oxidized cholesterol through antioxidant effects
• greater antioxidant effects than Vitamins C, E, Selenium, and Zinc

PCOs

• increase intracellular Vitamin C levels
• decrease capillary permeability and fragility
• scavenge oxidants and free radicals
• inhibit destruction of collagen

• crosslinks collagen fibers to reinforce the natural crosslinking
• prevents free radical damage

• inhibits enzymatic cleavage of collagen by enzymes secreted by leukocytes in inflammation and microbes in infections
• prevents release and synthesis and compounds that promote inflammation and allergies (histamines, prostaglandins, leukotrienes)
• antioxidant effects are beneficial in:

• aging process
• chronic degenerative diseases (heart disease, arthritis, and cancer)
• fat and cholesterol oxidation

• antioxidants are produced by:

• inhibiting xanthine oxidase noncompetitively(oxygen free radicals)
• on the cellular level: PCOs are incorporated into the cell membranes along with the antioxidant effects offer great protection to cells against free radical damage.

Quercetin

• anti-inflammatory activity due to inhibition of initial processes of inflammation

• inhibits manufacture and release of histamine

• potent antioxidant activity and Vitamin C sparing action
• beneficial effects for diabetics

• helps prevent diabetic cataracts, and retinopathy
• enhances insulin secretion
• protects pancreatic beta cells from free radical damage

• antiviral activity

• activity vs. herpes virus type 1, parainfluenzae3, polio virus type 1, and respiratory syncytial virus
• in vivo, inhibits viral infection
• may be of some benefit in the common cold

Citrus Bioflavonoids

• antioxidant effects
• increase intracellular Vitamin C, rutin, hesperidin, and HER
• beneficial effects on capillary permeability and blood flow like PCOs
• anti-allergy and anti-inflammatory effects like quercetin

Green Tea Polyphenols

• potent antioxidant effects
• increase activity of antioxidant enzymes in the small intestines, liver, lungs, and small bowel
• inhibit formation of cancer causing compounds like nitrosamines in vitro

• suppressing activation of carcinogens
• trapping cancer causing agents
• forms of cancer that green tea prevents best:

1. cancers of GI tract (stomach, small intestine, pancreas, colon)
2. cancer of the lungs
3. estrogen related cancers (inhibits estrogen interaction with its receptor)

• consumption of green tea with meals inhibits formation of nitrosamines (nitrites combined with amino acids)

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Principle Uses

PCOs

• Treatment of venous and capillary disorders

• venous insufficiency
• varicose veins
• capillary fragility

• Diabetic retinopathy and macular degeneration
• Prevention of heart disease and strokes
• Lowers blood cholesterol levels
• Shrinks size of cholesterol deposits in the artery
• Inhibits platelet aggregation and vascular constriction

Quercetin

• In vitro, helps virtually all inflammatory and allergic conditions

1. asthma
2. hay fever
3. rheumatoid arthritis
4. lupus

• Beneficial in diabetes and cancer

Citrus Bioflavonoids

• Venous insufficiency
• Improve microvascular blood flow and clinical symptoms (pain, tired legs, night cramps, and restless legs)
• Improve venous function
• Relieve hemorrhoidal signs and symptoms in pregnant women

Green Tea Polyphenols

• Used principally to prevent cancer

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Available Forms

PCOs

• Grape seed extract (92%-95%) and pine bark extract (80%-85%)
• Used interchangeably, but grape seed extract is preferred
• Grape seed extract is considered more potent and more effective than pine bark extract because only grape seed extract has gallic esters of proanthocyanidins which are the most active free radical scavenging PCOs

Quercetin

• Available in powder and capsule forms
• For anti-inflammatory effects, combination of Bromelain (pineapple enzyme) may provide additional benefit by enhancing absorption of quercetin
• Amount of Bromelain should equal quercetin

Citrus Bioflavonoids

• Mixed preparations are most widely used
• Least active and quantified source of flavonoids

Green Tea Polyphenols

• Commercial preparations that have been decaffeinated and concentrated for polyphenols (60%-80%)
• 1 cup = 300-400 mg of polyphenols
• Downside = this dose also contains 50-100 mg of caffeine

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Dosage Ranges

PCOs

• Preventive and antioxidant=50 mg/day of grape seed extract or pine bark extract
• Therapeutic purposes dose=150-300 mg/day of either extract

Quercetin

• 200-400 mg taken 20 minutes before meals three times a day

Citrus Bioflavonoids

• 2000-6000 mg/day

Green Tea Polyphenols

• For green tea extract standardized for 80% polyphenols and 55 % epigallocatechin gallate, the dose=300-400 mg/day

*Look for level of epigallocatechin gallate and total content of polyphenol

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Safety Issues

PCOs

• safe, no toxicities, no side effects

Quercetin

• Well-tolerated in humans
• no side effects when taken in large quantities for long periods of time
• safe for use in pregnancy
• allergic reaction may occur-uncommon, but should result in discontinuation of product

Citrus Bioflavonoids

• extremely safe
• no side effects
• safe in pregnancy

Green Tea Polyphenols

• no side effects or toxicities
• if product contains caffeine, overconsumption may result in a stimulant effect

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Interactions

• Do not interact with any drugs
• citrus bioflavonoids containing naringin may interact with drugs

1. naringin is found in grapefruit juice
2. can increase oral bioavailability of drugs like nifedipine, felodipine, verapamil, and terfenadine
3. inhibits breakdown of various drugs including: caffeine, coumarins, and estrogens

• Vitamin C-Bioflavonoids may enhance the effects of vitamin C

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References

• Evans CA and Miller NJ.
  "Antioxidant activities of flavonoids as bioactive components of food."
  Biochemical Society Transactions. 24(3):790-795, 1996.
• Hertog Michael, et al.
  "Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study."
  Archives of Internal Medicine. 155:381-386, 1995.
• Kandaswami Chithan, et al.
  "Ascorbic acid-enhanced antiproliferative effect of flavonoids on squamous cell carcinoma in vitro."
  Anti-Cancer Drugs. 4:91-95, 1993.
• Lale A, Herbert JM, et al.
  "Ability of Different Flavonoids to Inhibit the Procoagulant Activity of Adherent Human Monocytes."
  Journal of Natural Products. 59:273-276, 1996.
• Murray MT. "Flavonoids."
  Encyclopedia of Nutritional Supplements. p. 320-331.
• So Felicia, et al.
  "Inhibition of proliferation of estrogen receptor positive MCF-7 human breast cancer cells by flavonoids in the presence and absence of excess estrogen."
  Cancer Letters. 112:127-133, 1997.
• Wiseman H.
  "Role of dietary phyto-oestrogens in the protection against cancer and heart disease."
  Biochemical Society Transactions. 24(3):785-789, 1996.
• Xiao-duo Ji, et al.
  "Interactions of Flavonoids and Other Phytochemicals with Adenosine Receptors."
  Journal of Medicinal Chemistry. 39:781-787, 1996.

Raw Garlic: Healing Properties and Medicinal Uses

I eat garlic with every thing. Best to get, fresh unpeeled organic.

Garlic, especially in its raw form, has been praised for its healing power and medicinal uses since ancient times. It was used for medicinal purposes by the ancient Greeks, Egyptians, Babylonians, Assyrians, Romans and Chinese. Today, numerous research studies document the extraordinary benefits of garlic on human health.

The healing properties of garlic are wide and varied, ranging from antioxidant, antifungal, antiviral and antibacterial properties to cancer-fighting and immune-boosting activity. Due to its healing properties, raw garlic has been used as a medicinal plant to prevent — and in some cases treat or even heal — various health complaints.

Although almost anyone can benefit from eating garlic, those who are looking for a natural way to reduce their risk of cardiovascular diseases, cancer, asthma attacks, bouts of cold or flu, abdnormal hair loss, or some skin conditions are likely to reap the most health benefits by regularly eating garlic. In this article, we look at the extraordinary healing properties of garlic and describe the most common medicinal uses of this natural "wonder drug".

Note: Check with your physician before using garlic for any medicinal purposes.

Medicinal Use of Garlic as an Antifungal Agent

The medicinal use of garlic as an antifungal agent has been validated by numerous research papers and publications. Most of the angifungal properties of garlic have been attributed to allicin, a phytochemical that is produced when raw garlic cloves are crushed or chopped. To maximize the allicin-content of your garlic dishes, you should let the chopped or crushed garlic sit several minutes before using it. Research shows that allowing chopped or crushed garlic to sit for 10 to 15 minutes before using it can significantly increase the amount of allicin it produces.

As a result of its antifungal activity, garlic has been used to treat acne and conditions linked to the overgrowth of Candida yeast in the body. Some herbalists also suggest that garlic may have dandruff healing properties due to its ability to fight Pityrosporum ovale (P. ovale), a small fungus that lives on the scalp and that may play a role in the development of dandruff.

Strong Antioxidant Activity Due to Allicin

Many of the healing properties of raw garlic are linked to its strong antioxidant qualities. These antioxidant properties are largely attributable to allicin, the same compound that is responsible for the antifungal properties of crushed raw garlic. Allicin has been touted as one of the most potent antioxidants found in foods. In addition to allicin, garlic delivers antioxidant vitamins and minerals such as vitamin C, zinc and selenium.

Antioxidants in garlic help protect the body from free radicals, destructive oxygen molecules that attack healthy cells and that can cause cellular damage. Due to their destructive effects on cells, free radicals are heavily implicated in several diseases including eye disorders, dementia, rheumatoid arthritis, cardiovascular problems, diabetes, atherosclerosis, an impaired immune system, certain types of cancer, and even Alzheimer's disease.

In addition to staving off common diseases and conditions, the free radical neutralizing properties of garlic can help keep your skin looking young by fighting premature aging of the skin provoked by excessive exposure to sunlight. When your skin is exposed to sunlight, it creates powerful enzymes called metalloproteinases which help repair sun-damaged connective tissue. However, not all metalloproteinases are good for us: some metalloproteinases destroy collagen fibers, which can lead to wrinkles and fine lines. Free radicals appear to activate these destructive metalloproteinases.

Garlic — a Natural Antibiotic?

Back in the nineteenth century, the French chemist and microbiologist Louis Pasteur examined the use of raw garlic juice as a potential antibacterial agent and found garlic to be capable of killing bacteria much in the same way as penicillin does. Consequently, garlic was used widely as an antibacterial agent to disinfect and heal wounds during World War II. Since then, several research studies published in medical journals have confirmed the antibacterial and antiviral properties of garlic. In addition to its ability to control bacterial and viral infections, garlic has been shown to fight and heal infections caused by other microbes and worms.

Due to the healing properties of garlic derived from its antibacterial and antiviral activity, this medicinal herb has also used in the treatment of some infections that are difficult to treat due to the presence of bacteria that have become resistant to prescription drugs such as antibiotics. However, more research is needed in this area before definite conclusions about the efficacy of garlic as an antibiotic can be made.

Anti-Cancer Effects of Raw Garlic

Still not impressed with the healing properties and medicinal uses of garlic? Well, guess what, numerous laboratory tests have also found garlic and garlic extracts to exert strong anti-cancer effects. Also several epidemiologic studies support the idea that garlic — especially raw garlic — can help prevent certain types of cancer. According to a large-scale review of epidemiologic studies, the strongest evidence for anti-cancer effects of raw garlic pertains to stomach and colorectal cancers. This extensive review, which appeared in the American Journal of Clinical Nutrition in 2000, analyzed epidemiological studies published on stomach, colon, head and neck, lung, breast and prostate cancers since 1966.

Raw garlic appears to exert its anti-cancer effects through multiple mechanisms, including inhibition of free radical production, activation of enzymes that detoxify carcinogens, and regulation of cell-cycle arrest. In addition, garlic has been shown to induce apoptosis. Apoptosis, also known as programmed cell death, is the body's normal way of getting rid of unneeded or abnormal cells, but cancer cells employ mechanisms that allow them to evade apoptosis so they can grow uncontrollably at the expense of healthy cells and tissues.

Benefits for Insulin Resistant People

Research suggests that a healthy diet rich in garlic may be used successfully as a complementary treatment for insulin resistance, a physiological condition that remains a major medical challenge of the twenty-first century. Insulin resistance has been linked to a number of diseases and conditions including pre-diabetes and type 2 diabetes, excess body weight (especially around the waistline), adult acne and heart disease. In insulin resistant people, the body's cells are no longer able to effectively respond to the actions of the hormone insulin.

According to a study published in the European Journal of Pharmacology in 2005, the health benefits of garlic for insulin resistant people may be linked to the presence of garlic oil and diallyl trisulfide in garlic. In addition to having wide-ranging healing properties documented in previous studies, these two compounds appear to improve the body's ability to effectively respond to the actions of insulin and thus fight insulin resistance.

Source: http://www.healwithfood.org/medicinal-uses/garlic-healing-properties.php#ixzz3KnFCsH4k

Black Salsify Root (Scorzonera Hispanica) Health Benefits

This is Dena's new favorite 

Please try to juice it. don't forget the lemon with some of the zest(skin) to cover the root taste.

What kind of health benefits does black salsify offer? And what is black salsify, anyway? Keep reading to find out answers to these questions.

Black or Spanish salsify (Scorzonera hispanica) is actually not a member of the salsify genus ('Tragopogon') of plants; however, it is a closely related. Black salsify, also known as Scorzonera root, is a cool season crop grown primarily for its long root which is blackish brown on the outside and creamy white inside. Black salsify is a nutritious winter vegetable which will keep fresh all winter if the harvested roots are stored in a cool, dark place. The following paragraphs provide an overview of the health benefits associated with eating black salsify.  

Black salsify promotes hair health

Black salsify hosts an abundance of hair health boosting nutrients such as iron and copper. A 100-gram portion of uncooked black salsify provides almost a fifth of the daily value for iron. Iron helps keep hair follicles healthy by carrying oxygen to the scalp. Research indicates that low levels of iron are one of the most common causes of hair loss in pre-menopausal women.

Also copper is known to combat hair loss and stimulate hair growth. Furthermore, it is thought to strengthen hair, intensify hair color and prevent premature graying of hair. A 100-gram serving of black salsify provides 6% of the daily value for copper (or even more, according to some estimates).

In addition to iron and copper, black salsify delivers vitamin C which is needed for the synthesis of collagen. Collagen helps keep hair healthy by promoting healthy blood vessels in the scalp and by strengthening hair follicles. Additionally, vitamin C enhances the absorption of iron from foods.

Inulin in black salsify stimulates the growth of bifidobacteria

Black salsify is one of the best dietary sources of inulin. Inulin is a type of prebiotic fiber that offers a number of health benefits, most of which have been attributed to the ability of inulin to boost the growth of bifidobacteria in the human body. Bifidobacteria are anaerobic, rod-shaped bacteria that live in the large intestines of most mammals, including humans. They are beneficial to human health as they can reduce the concentrations of harmful bacteria and carcinogenic enzymes in the intestines, cure constipation and have a positive effect on the immune system.

Thiamine offers additional health benefits for the digestive tract

Black salsify is a good source of thiamin: a 100-gram portion (3.5 ounces) of raw black salsify delivers 0.12 milligrams of thiamin, which corresponds to 9% of the daily value for this important micronutrient. Thiamin, sometimes spelled thiamine, plays an important role in the human body. Without thiamin, your nervous system and muscles could not work optimally.

Thiamin is also involved in carbohydrate metabolism as well as in the production of hydrochloric acid in the stomach. Hydrochloric acid converts pepsinogen to pepsin, an enzyme that breaks down proteins into smaller units called peptides, which can then be absorbed from the intestine into the bloodstream. In addition to promoting protein metabolism, sufficient levels of hydrochloric acid help keep bacterial growth in the stomach in check.

The level of hydrochloric acid in the stomach decreases as we age, and therefore especially older people might want to step up their intake of black salsify and other vegetables that stimulate the production of hydrochloric acid.

Black salsify supplies plenty of potassium

Black salsify provides as much potassium as bananas which are famous for their high potassium content. Often overlooked, the macromineral potassium is necessary for a properly functioning muscles, including the heart muscle. Furthermore, a diet that is rich in black salsify and other potassium-containing foods can help keep your bones strong and even reduce your risk of osteoporosis. Potassium-rich foods such as black salsify are thought to be particularly important for people who eat a lot of salty food.

Other health benefits of black salsify

If all of the above-described health benefits of black salsify are not enough to convince you to eat more of this healthy root vegetable, here are a few more facts to consider: Black salsify is mostly made of water, and consequently, it is low in calories. A 100-gram serving of uncooked scorzonera provides only about 73 calories. Black salsify also contains nutrients like folate and magnesium. For more information, see Black Salsify: Nutrition Facts.

Source: http://www.healwithfood.org/health-benefits/black-salsify.php#ixzz3KnCdS5AU