July 29, 2007 |
When you slice a pear or an apple in half, that gentle blush of brown that spreads across the surface after a few minutes is called oxidation--a form of organic rust. And just like a sweet slice of fruit, our faces are oxidizing, albeit at a slower rate. The culprit behind this process is the highly reactive free radical, a molecular structure that interacts with skin cells and sets off a chain reaction that leads to the telltale signs of aging: wrinkled, sagging and stressed skin.
July 14, 2007 |
Radioactive fallout near the site of the 1986 Chernobyl nuclear power plant disaster in northern Ukraine has reduced populations of brightly colored birds more than those of their drab cousins, scientists reported this week. Growing those vividly colored feathers uses up a lot of antioxidants, which are also needed to fight radiation damage.
June 11, 2007 |
About five years ago, reports surfaced of an East Indian chile pepper that was trumpeted as the hottest in the world -- twice as hot as the Red Savina pepper, which held the Guinness title at the time. This intrigued Paul Bosland, director of the Chile Pepper Institute at New Mexico State University. He noted that no one had verified how hot this little chile pepper really was -- and decided to find out for himself.
May 14, 2007 |
The product: Eye supplements are a hot topic of conversation in Kerry Beebe's optometry office in Brainerd, Minn., right up there with the weather and Frances McDormand trivia. "We field questions about vitamins multiple times a day," says Beebe, chairman of the Clinical Care Group for the American Optometric Assn. Patients mainly want to know if vitamins can help save them from macular degeneration, the leading cause of severe vision loss in America.
March 5, 2007 |
Is there a reliable way to check my antioxidant levels? A laser scan said I was running low. GAIL L. Riverside The products: When a fender oxidizes, it's called "rust." In your body, oxidation plays a key role in aging and disease. Antioxidants such as vitamin E, vitamin C and beta carotene can offer protection, but you may wonder if you have enough to keep the rust away. If you're concerned -- or just curious -- you can always try a high-tech palm reading.
February 28, 2007 |
Adding to a growing scientific consensus, a large Danish study released Tuesday found that vitamin E and other antioxidant supplements provided no health benefits and might even produce a small increase in the incidence of death. The report in the Journal of the American Medical Assn.
August 14, 2006 |
Drink it. Eat it. Slather it all over your body. There is no denying that the pomegranate, its fleshy burgundy bulb packed with juicy seeds, is one of the trendiest and most versatile fruits on the market. In the last seven months, 215 new pomegranate food and beverage products were introduced in the United States, according to Tom Vierhile, director of Datamonitor's Productscan Online, which keeps track of new products.
September 5, 2005 |
THAT daily dose of java provides more than a quick pick-me-up in the U.S. diet. New research shows that coffee is the No. 1 source of bioflavonoids, a type of antioxidant -- simply because Americans drink so much of it. After analyzing the amount of bioflavonoids in 100 foods and beverages, including vegetables, fruits, nuts, spices and common drinks, researchers at the University of Scranton in Pennsylvania combined these numbers with data from the U.S.
May 7, 2005 |
Mice genetically engineered to produce above-normal levels of an antioxidant in their mitochondria lived about 20% longer -- an extra 5 months -- researchers from the University of Washington reported this week in the journal Science. The researchers cited the findings as evidence that antioxidants can counteract the effects of aging and disease. Mitochondria are the cell's powerhouses, and the extra antioxidant was only effective there.
April 18, 2005 |
Add red tea, or rooibos tea, to the expanding spectrum of antioxidant teas. The name, pronounced roy-boss, means "red bush" in Afrikaans. Rooibos tea is made by drying and fermenting the green leaves of the native South African shrub Aspalathus linearis, which redden during the process. The tea -- fruity, caffeine free, mineral rich and packed with antioxidants -- has been used by indigenous South Africans for centuries.