The Stoic Lucius Seneca once wrote: “It is part of the cure to want to be cured.”

This simple observation reflects our current understanding of the relationship between mind and body. There is a close correlation between physical actions and mental states. Certain actions can impact our mental attitudes and our mental attitudes influence our physical being because the mind and body constantly talk to one another. The brain sends all that it thinks and perceives to the rest of the body.

An extreme example of this interconnection can be seen in the effects of voodoo. In the 1940s, Harvard physiologist Walter Cannon spent several years collecting examples of “voodoo death” — case histories of men and women who died as a result of being the recipient of a curse, an alleged supernatural visitation or the breaking of some tribal or cultural taboo. Cannon concluded that humans could die from “the fatal power of the imagination working through unmitigated terror.” Another researcher, Dr. J.C. Barker, in Scared to Death — a collection of case histories of individuals who had willed themselves or others to death — concluded that voodoo-like death results “purely from extreme fear and exhaustion…essentially a psychosomatic phenomenon.”

How is it possible for thoughts to impact the body so drastically?

It is possible because the central nervous system and the body’s immune system are hard-wired together. In 1981 neurobiologist David Felten and a team of researchers at the Indiana University School of Medicine found the first concrete example of the mind/body connection — a bridge between the body’s immune system and the central nervous system that is under control of the brain. While tracing nerves to bone marrow, lymph nodes and the spleen, Felten’s team discovered a network of nerves leading to blood vessels as well as to cells of the immune system. They found that nerves in the thymus and spleen terminated near clusters of lymphocytes and mast cells, which help control immune function. In other words, the brain absolutely communicates with immune-system cells.

This establishes a close correlation between a person’s mental state and physical reactions. You can generate an emotion simply by going through the appropriate muscle movements. For example, if you clench your fist and scowl, you will begin to feel anger. Force yourself to laugh and you will begin to feel good. The specific muscle action is an integral part of the corresponding emotion. You cannot hold your features in the expression of one emotion and call up the feeling of a different emotion at the same time. It is impossible to do.

Paul Ekman, Professor Emeritus at the University of California at San Francisco, is a pioneer in the study of emotions and facial expressions. His research on more than 200 kinds of smiles demonstrated that you could actually alter your emotional state and immune system by smiling or frowning. When Ekman’s research subjects were trained to control their facial muscles and voluntarily form smiles, their physiological processes altered immediately and their hormones changed drastically.

So when you smile, you alter your blood chemistry. The natural opiates in your system and your neuropeptides change. These chemicals are located not only in your brain but in your stomach and intestines.

What does this have to do with hypnosis?

Hypnosis is the most powerful tool we possess for changing thoughts and attitudes. It is a trance state characterized by relaxation, extreme suggestibility and hyper-attentiveness. The subject is fully conscious, but chooses to focus internally while ignoring external stimuli.

Hypnosis allows one to access the subconscious mind directly. In this relaxed, hyper-attentive state, the subject experiences the hypnotist’s suggestions as if they were real. If told that his or her tongue has swollen to double its normal size, the subject will have difficulty talking. If told that his/her hands are glued together, the subject cannot pull them apart. By the same token, the subject is receptive to suggestions that are designed to change destructive thought patterns and habits such as anxiety, depression, stress, smoking and eating disorders.

A potent example of hypnosis’ power to affect physiology through the brain connection is its medical use. Since all pain is transmitted through the brain, the pain associated with surgery or medical conditions responds well to hypnosis. Hypnosis is an effective anesthesia for surgeries, dental procedures, childbirth and migraines. It also helps patients to manage nausea and symptoms from chemotherapy by enhancing control over their body responses.

The mind/body connection is the key to why hypnosis can be used so successfully to manage our physiology. Hypnosis gives us the power to alter our mental attitudes for the better; this in turn positively impacts our physical being.

In light of this potent interplay between mind and body, we would do well to take seriously the old Cole Porter song: “Accentuate the positive; eliminate the negative; latch on to the affirmative.” And enjoy happy body chemistry as your reward!

 

If you want to enjoy an excellent course on how to use practical & effective hypnosis in your every-day life, take a look at http://www.hypnosis101.info





By: Arnie Vetter

The modern era societies have great concern about the health of their people, so they are engaged with multi disciplinary team work of physicians, pharmacists, nurses and others to optimise better health care delivery for boosting up the health of their public.  The profession of Pharmacy has evolved from its traditional role of compounding the drugs to the pharmaceutical care, the design and development of magic drugs and their formulations and the ongoing research in medical and pharmaceutical fields to counteract the needs of the modern society. The Department of Pharmacy at the University of Lahore has been established to provide education in basic health needs of the modern era, to achieve the goals of enriching ourselves in a fast flowing stream of knowledge via electronic or audio-visual aid and to prepare professionals of matching caliber. The rigor of our academic programme, the selection of modern courses, teaching faculty and access to state of the art facilities at our campus will add prestige and recognition to the degree, we will be awarding to our students.

Mission

The mission of Department of Pharmacy is to educate and train the people for present as well as for future concern so that they become useful and productive members of health care team, thus, serving the needs of the society in a best possible way. The Department of Pharmacy is committed to provide an environment of academic excellence and research, and social responsibilities that facilitate the propagation and acquisition of knowledge and skills related to the profession of pharmacy and the disciplines in pharmacy education.

Goals: We desire to be recognized as a leader in Pharmacy education through:

1. Achieving competency in pharmacy curriculum by maintaining ethical and professional standards.

2. Preparing the pharmacy graduates by giving through knowledge, skills, motivation and professional attitude to the proper and rational use of drugs, now and in the future.

3. Promoting an environment to support research in basic

scientific training to the students in pursuing career as professional pharmacists, researchers, managers and academicians. and applied pharmaceutical & medical sciences, to advance pharmaceutical knowledge, to encourage fundamental drugs discovery and finally the attainment of advanced degrees.

4. Exploring concerns common to pharmacy and allied professions for the purpose of promoting efficient distribution and utilization of health related services.

5. Developing and maintaining high quality education programs which enable the Department of Pharmacy to:

a. Provide traditional and non-traditional educational avenues for advanced professional and academic degree studies.

b. Improve public perception of pharmacy practice

c. Increase public awareness of drugs

Scope of Pharmacy

Community / Retail Pharmacy: This area involves the practice of pharmacy in community settings or retail outlets. Pharmacists, in the community settings, are actively involved in educating patients, maintaining and monitoring drug records and providing information resource of the highest caliber. This is very rapidly growing area of pharmacy profession in which the pharmacists are deployed at store levels leading to the management positions in chain drug pharmacies or themselves become the owner of their own pharmacies.

Hospital and Other Institutional Settings: The expansion of health care needs of the society puts the hospital pharmacists in a position to have direct involvement in patient care besides its established roles of control, supply and distribution of drugs, management functions, personnel administration, system development and planning. Hospital pharmacists continue to become more involved in providing patient-oriented services; the demand for practishnors in this area of pharmacy continues to grow.

Managed Care Pharmacy: Managed care pharmacy services are the extended health delivery system services that provides the pharmaceutical care at the primary / or preventive level. Increasingly, pharmacists are employed in various capacities within managed care organizations (MCQs). Managed care is a system designed to optimize patient care and outcomes and foster quality through greater coordination of medical and pharmaceutical services.

Pharmaceutical Industry: Another career option in pharmacy is represented by the pharmaceutical industry. Here, pharmacists are employed in manufacturing, product development / research, quality control, marketing, sales and administration. Many pharmacists obtain a postgraduate degree in order to meet the technical demands and scientific duties required in pharmaceutical manufacturing.

Academic Pharmacy: Approximately 500 full- time faculty members work in the nation’s Faculty or Departments of Pharmacy, while in a developed country like USA; this figure is more than 3000. They are involved with teaching, research, public service and patient care. Becoming a member of the faculty at an Institute / Department / Faculty of Pharmacy usually requires a Postgraduate degree. After graduation, only few

pharmacists exercise the option to teach, hence there, currently exists a shortage, creating an array of excellent professional opportunities.

Other Fields in Pharmacy: Pharmacists use their basic educational background in a host of federal, state and professional positions. At the federal or provincial level, pharmacists hold posts like drug inspectors, drug controllers, pharmacists / chief pharmacists at drug testing laboratories and also as Commissioned Officers in Pakistan Armed Forces. Pharmacists with interest and special talents in organizational work also guide several national professional associations. There are pharmacist in advertising, packaging, technical writing, magazine editing and science reporting. There are pharmacists with legal training serving as patent lawyers or as experts in pharmaceutical law.

Doctor of Pharmacy (Pharm D)

 

 

Admissions

Application for admission to the Pharm-D. program in Pharmacy will be made to the Head of Pharmacy Department, The University of Lahore. An applicant should possess F.Sc. (Pre-medical) certificate or equivalent from any recognized college of the country / B.Sc Chemistry, Botany, Zoology from recognized Institute in 2nd division. There will be an aptitude/ entrance test for each applicant and the admission will be decided after the interview. Application forms should be submitted by the applicant along with official transcripts from the institutions last attended, test scores and three letters of recommendation. Letters are sent directly to the Head of Pharmacy Department. For more information about admission to Departmental Programs, please consult the admission office or contact Student Services at 042-5411901 ext. 317

Examination System

The five years Pharm-D degree program will be conducted under Annual system of examination. There will be 1st annual examination after the end of each professional year followed by 2nd annual examination of that year. The candidate will be required to pass all the theory and practical papers separately by obtaining 50% of the marks. The students will have to clear professional exam in four consecutive examinations including 1st annual exam fixed for that class. In extraordinary cases students may be allowed 5th chance to clear his/her professional exam by the Rector of the University on the recommendation of the head of department.

If in the first professional class he/she does not clear all the subjects of first professional exam in maximum five attempts he/she ceased to be the students of University. However he/she will be eligible for re admission.

Academic Regulation

Eligibility

F.Sc with Pre-Medical or Equivalent B.Sc with Chemistry, Botany, Zoology from a recognized Institute in 2nd division.

Improvement of Division

Any subject in which a student may have enlisted more than once is considered a repeat course. With the permission of the Advisor programs, a student may enlist in the course(s) for marks improvement. The marks obtained in the said course shall be counted towards degree requirements at the time of Graduation.

Attendance: 80% attendance is essential for each student to sit in the final professional examination. It carries 10% credit marks, which will be accumulated in the finals of each year.

Promotion of the Failed students in Professional Examination: A student will only be provisionally promoted to the next higher class if he/she has failed in two subjects of the 2nd and onward professional examinations. If he does not pass even after availing three chances he/she will be reverted back to lower class.

Assignments / Test / Tutorials / teachers assessment: Assignments / tests are given after completion of each topic in every subject. These topics are then subjected to discussion in class tutorials and then the relevant teacher assesses the knowledge and participation from each student. These carry 15% of total marks.

Duration of program: The program shall be spread over a period of five professional years.

First Professional Pharm-D

Semester 1

Pharmaceutical Chemistry-I

(Organic-I) [Th.}

Pharmaceutical Chemistry-I

(Organic-I (Lab.]

Pharmaceutical Biochemistry-I [Th.]

Pharmaceutical Biochemistry-I [Lab.]

Pharmaceutics-I (Physical Pharmacy-I [Th.]

Pharmaceutics-I (Physical Pharmacy-I [Lab.]

Physiology & Histology-I [Th.]

Physiology & Histology-I [Lab.]

Anatomy

Pharmaceutical Mathematics

Semester 2

Pharmaceutical Chemistry-II (Organic-II) [Th.]

Pharmaceutical Chemistry-II (Organic-II) [Lab.]

Pharmaceutical Biochemistry-II [Th.]

Pharmaceutical Biochemistry-II) [Lab.]

Pharmaceutics-II (Physical Pharmacy-II) [Th.]

Pharmaceutics-II {Physical Pharmacy-II) [Lab.]

Physiology & Histology-II [Th.]

Physiology & Histology-II [Lab.]

Biostatistics

Secomd Professional Pharm-D

Semester 1

Pharmaceutics-III (Pharmaceutical Preparations-1) [Th.]

Pharmaceutics-III (Pharmaceutical Prparatins-1) [Lab.]

Pharmacology & Therapeutics-1 (General-1) [Th.]

Pharmacology & Therapeutics-1 (General-1) [Lab.]

Pharmacognosy-1 [Th.]

Pharmacognosy-1 [Lab.]

Pharmaceutical Microbiology-1 [Th.]

Pharmaceutical Microbiology-1 [Lab.]

Pakistan Studies

Semester 2

Pharmaceutics-IV (Pharmaceutical Preparations-II) [Th.]

Pharmaceutics-IV (Pharmaceutical Preparations-II) [Lab.]

Pharmacology & Therapeutics-II (General-II [Th.]

Pharmacology & Therapeutics-II (General-II) [Lab.]

Pharmacognosy –II [Th.]

Pharmacognosy-II [Lab.]

Pharmaceutical Microbiology -II [Th.]

Pharmaceutical Microbiology-II [Lab.]

Islamiat

Third Professional Pharm-D

Semester 1

Pathology [Th.]

Pathology [Lab.]

Pharmacology & Therapeutics-1II (Systemic Pharmacology-1) [Th.]

Pharmacology & Therapeutics-III (Systemic Pharmacology-1) [Lab.]

Pharmacognosy-III [Th.]

Pharmacognosy-III [Lab.]

Pharmaceutical Chemistry-III (Instrumentation-I [Th.]

Pharmaceutical Chemistry-III (Instrumentation-I [Lab.]

Pharmaceutics-V (Dispensing Pharmacy) [Th.]

Pharmaceutics-V (Dispensing Pharmacy) [Lab.]

Semester 2

Computer and its Applications in Pharmacy [Th.]

Computer and its Applications in Pharmacy [Lab.]

Pharmacology & Therapeutics-IV (Systemic Pharmacology-II) [Th.]

Pharmacology & Therapeutics-IV (Systemic Pharmacology-II) [Lab.]

Pharmacognosy –IV [Th.]

Pharmacognosy-IVI [Lab.]

Pharmaceutical Chemistry –IV (Instrumentation-II) [Th.]

Pharmaceutical Chemistry-IV (Instrumentation-II) [Lab.]

Pharmaceutics-VI (Community Pharmacy) [Th.]

Fourth Professional Pharm-D

Semester 1

Pharmaceutics-VII (Hospital Pharmacy-I) [Th.]

Pharmaceutics-VIII (Clinical Pharmacy-I) [Th.]

Pharmaceutics-VIII (Clinical Pharmacy-I) [Lab.]

Pharmaceutics-IX (Industrial Pharmacy-I) [Th.]

Pharmaceutics-IX (Industrial Pharmacy-I) [Lab.]

Pharmaceutics-X (Bio Pharmaceutics-I) [Th.]

Pharmaceutics-X (Bio Pharmaceutics0I) [Lab.]

Pharmaceutics-XI (Pharmaceutical Quality Management-I) [Th.]

Pharmaceutics-XI (Pharmaceutical Quality Management-I) [Lab.]

Semester 2

Pharmaceutics-VII (Hospital Pharmacy-II) [Th.]

Pharmaceutics-VIII (Clinical Pharmacy-II) [Th.]

Pharmaceutics-VIII (Clinical Pharmacy-II) [Lab.]

Pharmaceutics-IX (Industrial Pharmacy-II) [Th.]

Pharmaceutics-IX (Industrial Pharmacy-II) [Lab.]

Pharmaceutics-X (Bio Pharmaceutics-II) [Th.]

Pharmaceutics-X (Bio Pharmaceutics-II) [Lab.]

Pharmaceutics-XI (Pharmaceutical Quality Management-II) [Th.]

Pharmaceutics-XI (Pharmaceutical Quality Management-II) [Lab.]

Fifth Professional Pharm-D

Semester 1

Pharmaceutical Chemistry-V (Medicinal-I) [Th.]

Pharmaceutical Chemistry-V (Medicinal-I) [Lab.]

Pharmaceutics-XVII (Clinical Pharmacy-III) [Th.]

Pharmaceutics-XVII (Clinical Pharmacy-III) [Lab.]

Pharmaceutics-XVIII (Pharmaceutical Technology-I) [Th.]

Pharmaceutics-XVIII (Pharmaceutical Technology-I) [Lab.]

Pharmaceutics-XIX (Forensic Pharmacy-I) [Th.]

Pharmaceutics-XX (Pharmaceutical Management & Marketing-I) [Th.]

Semester 2

Pharmaceutical Chemistry-V (Medicinal-II) [Th.]

Pharmaceutical Chemistry-V (Medicinal-II) [Lab.]

Pharmaceutics-XVII (Clinical Pharmacy-IV) [Th.]

Pharmaceutics-XVII (Clinical Pharmacy-IV) [Lab.]

Pharmaceutics-XVIII (Pharmaceutical Technology-II) [Th.]

Pharmaceutics-XVIII (Pharmaceutical Technology-II) [Lab.]

Pharmaceutics-XIX (Forensic Pharmacy-II) [Th.]

Pharmaceutics-XX (Pharmaceutical Management & Marketing-II) [Th.]

Doctor of Pharmacy - Condensed (Pharm-D)

Condensed course for Pharm-D is offered to those who have completed B. Pharmacy degree with 4 years course. This condense course consists of two semesters each of six months comprising of the following subjects

Anatomy biopharmaceutics, Biostatistics, clinical pharmacy, Community Pharmacy computer and its application in Pharmacy, instrumentations, Pathology Pharmaceutical Quality Management Pharmaceutical Technology. Pharmacy management and Marketing.

Objectives: The main objective is to train pharmacists and equip them with necessary competencies and skills in the art and science of preparing and dispensing medications as well as in the field of Clinical Pharmacy. In doing so, the program endeavors to provide up-to-date knowledge via Internet and rigorous. Other objectives are: Develop and apply their knowledge for safer and apt delivery of life saving drugs to the public. Understand nature of drug policies plans trends and to prevail the ethical drug practices. Clearly understand the meaning of cGMP, TQM, and standardization techniques and to practice it accordingly. Cultivate management skills in organization, planning, monitoring and evaluation relating to pharmaceutical industry and hospital design, conduct, analyze, interpret and communicate the results of pertinent studies and programs in the field of Pharmacy. Details are available from the department

Fee Structure

Doctor of Pharmacy (5 Years)

Fee Per Semester

Semester 1 - Rs. 56,700

Semester 2 - Rs. 54,000

Semester 3 - Rs. 51,300

Semester 4 - Rs. 51,300

Semester 5 - Rs. 51,300

Semester 6 - Rs. 54,000

Semester 7 - Rs. 51,300

Semester 8 - Rs. 51,300

Semester 9 - Rs. 48,600

Semester 10 - Rs. 48,600

Total Fee for ten semester 518,400

Admission & Registration Fee (one time) 25,000

Total Fee for programme 543,400





By: Mian Afaq Tariq

L-carnitine is amino acid essential for the metabolism of fats into a form of energy necessary for extended aerobic activity. Originally discovered in Russia, and Germany a year later, the structural formulation of carnitine, as it is correctly known, was determined in 1927, although it is physiological and biochemical activity was not understood until the 1960s.

The amino acid is biosynthesized in the liver and kidneys from lysine and methionine. The vitamins niacin, B6, C and iron are essential for this reaction to take place. However, the supply of L-carnitine has to be supplemented by the diet, good sources being dairy products, red meat, nuts and seeds, pulses and fruits such as apricots, bananas and avocado. Most of the L-carnitine supply of the body is stored within the muscle tissue. However, it is not unusual for conditions to arise making it difficult for the body to obtain all the carnitine required.

L-carnitine enables fatty acids to be transported into the mitochondria, where cell metabolism occurs. The biochemistry is discussed below, although in simple terms the amino acid allows body fats, in the form of triglycerides, to be made more readily available for the generation of energy required for extended exertion. In this way, body fats can be used for energy and the supplies of glycogen stored by the liver can be retained for emergency use.

By providing the energy for endurance and stamina in this way, carnitine makes use of an otherwise unavailable energy source, and has the added benefit of reducing body fat stores and reducing strain on the heart.

Although there is generally a plentiful supply of L-carnitine available in a healthy diet, supplementation can ensure that a deficiency does not occur. Supplements are available in the form of L-carnitine or its acetylated derivative, acetyl L-carnitine.

In order for fatty acids to be used in the production of energy, their long-chain acetyl groups have to get inside the mitochondria where they are oxidized to the acetate to be used for the production of energy via the Citric Acid or Krebs cycle.

In order for the biochemistry to take place, fatty acids must be rendered suitable for binding to the carnitine molecule. The chemical grouping with a good affinity for L-carnitine is the acetyl or acetyl group, available in the molecule acetyl coenzyme A (CoA). The free fatty acid, therefore, is attached to coenzyme-A by means of a thioester bond, catalyzed by means of the enzyme fatty acetyl-CoA synthetase. The reaction is then completed by means of in organic pyrophosphatase.

In this way, the fatty acid in the form of an acetyL-carnitine derivative can be transported through the mitochondrial wall. This transportation takes place by means of several steps. These are:

1. As explained, the acetyl-CoA is attached to L-carnitine by means of the enzyme carnitine acetyltransferase I. This enzyme is conveniently located on the outer mitochondrial membrane.

2. The enzyme carnitine-acetylcarnitine translocase helps the acetyL-carnitine through the membrane.

3. Another enzyme, carnitine acetyltransferase II, located on the inner mitochondrial membrane, converts the acetyL-carnitine to acetyl-CoA, liberating the carnitine which returns to the muscle mass.

L-carnitine is the only known substance that allows fatty acids to cross the mitochondrial membrane, and therefore deficiencies must be avoided.

Another way in which carnitine is used in energy production is in the Krebs cycle itself. Part of this cycle involves the conversion of guanine diphosphate to the higher energy form guanine triphosphate. In this way energy can be stored in much the same way as it is in the conversion of ADP to ATP. Succinyl CoA is involved in this conversion, and one of the by-products of it is a corresponding succinate, that is then converted to a fumarate by the action of L-carnitine fumarate. Carnitine, therefore, has two parts to play in the production of long-term energy from the fatty acids contained in body fats.

Since the fatty acid triglycerides contained in body fats are a major source of energy in the heart and skeletal muscles, it is easy to understand how L-carnitine is believed to lead to the increased energy levels required for stamina and staying power. A major reason for its effect on longer-term or extended energy requirements is that in enabling stored body fats to be used for immediate and longer-term energy requirements, L-carnitine allows emergency glycogen stores to be retained for use once immediate fatty acid supplies or those of carnitine have been depleted, and so allows the energy supply to be extended even farther. Research has also suggested that the amino acid can possibly be used to treat liver and kidney disease, diabetes and chronic fatigue syndrome.

As with many supplements, the question is often asked how does L-carnitine work in practice as opposed to the claims made for it by the supplement providers? Recent research indicates mixed results, but sufficient to justify its use. It is generally accepted that a supplement is necessary when there is a deficiency, but once that deficiency has been corrected further intake is unnecessary. However, it is also believed that during long and extended periods of exercise a carnitine deficiency does occur as L-carnitine is used up, and the supplement is necessary to ensure sufficient energy supply throughout the period of exercise.

There has also been a case reported in the Journal of Clinical Neurology (Negoro, Tsuda, Kato & Morimatsu, 1995) where a deficiency, caused by anorexia nervosa damaging the liver to the extent that it was unable to synthesize L-carnitine, was remedied by means of an oral supplement. Studies on endurance athletes have been mixed, ranging from no effect to L-carnitine being found to promote weight loss.

Carnitine has no unknown harmful side effects, and has been studied for medical applications other than as an energy supplement. For example it possesses extensive antioxidant properties, and can be used as a supplement against oxidative stress and the prevention of the lipid peroxidation that is a precursor to atherosclerosis.

Its use in osteoporosis and reducing bone mass is also being studied. The concentration of L-carnitine diminishes with age, and affects fatty acid metabolism in a number of tissues. Bones are particularly affected since they require continuous reconstruction. Without detailing the biochemistry involved in this, administration of carnitine helps to reduce the speed by which this occurs. Trials are so far been carried out only on animals.

In studies on both healthy volunteers and patients with type II diabetes, L-carnitine was found to improve storage of glucose in both groups, although its oxidation increased only in the group with diabetes. Other studies carried out include improving the function of neurotransmitters in the brains of elderly patients and in the treatment of Alzheimer’s and Parkinson’s disease, and other neurological disorders.

In conclusion then, although the jury is out on the use of L-carnitine is an energy-giving or weight-loss supplement, it appears to be effective where the body’s stores of carnitine could be depleted such as with long-term exercise, natural deficiencies or deficiencies caused through age. It is also under study in the treatment of various medical conditions. On balance, it would appear that the prospective benefits of L-carnitine render it worthy of use.





By: Darrell Miller

It’s no surprise that organic food is your best bet for health and longevity. Do you remember as a child driving past a farm and actually seeing cows? I do. Our kids just don’t see that, or at least, it’s not the norm anymore. My point is that if you saw how these cows and chickens are being raised, you would NOT choose to eat them, at least as much as possible. They are placed in very tight quarters, they barely see sunlight, and many times they get sick, their feathers are falling off, and then they are injected with antibiotics to kill any infection they may have, and then they are shot with growth hormones to beef them up so they can be sold cheaply. This may be the reason our sons and daughters look so mature these days at such a young age. We are taking in antibiotics and growth hormones each time we eat these inorganic meats. I realize that many times if we eat out, we don’t have access to organic foods. We have to do the best we can with what we have.

It’s best to eat grass fed meats and free-range or organic chicken. My suggestion would be that if you must consume inorganic meats, that you take a Probiotic supplement every day, such as “Primal Defense” by Garden of Life.

The second reason to go organic is because organically grown food may contain more health-promoting, cancer-fighting nutrients than conventionally grown foods, according to a recent study published in the Journal of Agricultural and Food Chemistry.

As a side benefit, when you increase your use of organic foods, you’ll naturally take in less preservatives, artificial colors and flavors.

So make the switch to organic meats, eggs, fruits and vegetables as much as possible. Also be sure to use a good Veggie Wash and wash your food thoroughly.

You will taste the difference and you’ll feel better just knowing you are doing something good for yourself!





By: Lisa Buldo

 

This article teaches kids about chemistry and is an excellent introduction to the totally fun activities in homeschool chemistry (including exothermic reactions, phase shifts, and acid indicators). It’s also good for boy scouts working on a badge, or for any kids that love science experiments. These experiments are part of a homeschool science program that I teach, and I promise your kids will love it.

Chemistry is an exciting subject for kids of any age, especially if you set up a natural discovery environment for them to safely explore in. Let’s find out how to do this with your own homeschool science learning environment.

At a university, one of the first things you will learn about in your chemistry class is the difference between physical and chemical changes. An example of a physical change happens when you change the shape of an object, like wadding up a piece of paper. If you light the paper wad on fire, you now have a chemical change. You are rearranging the atoms that used to be the molecules that made up the paper into other molecules, such as carbon monoxide, carbon dioxide, ash, and so forth.

How can you tell the difference between physical and chemical changes? There’s an easy way to tell if you have a chemical change: if something changes color, gives off light (like the light sticks used around Halloween), heat is absorbed (gets cold) or produces heat (gets warm). Some quick examples of physical changes include tearing cloth, rolling dough, stretching rubber bands, eating a banana, or blowing bubbles.

Shopping List:

§ Rubbing alcohol (largest bottle)

§ Hydrogen peroxide (largest bottle)

§ Baking soda (largest box you can find)

§ Distilled white vinegar (largest size)

§ Washing soda (near the laundry soap)

§ Citric acid (optional, but nice to have)

§ One head of red cabbage

§ Clear ivory dish soap (small bottle)

§ Alum (check the spice section)

§ Single-use cold pack (not the gel kind)

§ Plastic zipper bags and old water bottles

§ Muffin cup baking tray (12 cups or more)



Let’s mix up chemicals that bubble, ooze, freeze, and change colors. Before we start, you’ll need to get these items together: a muffin cup baking tray, water, vinegar (acetic acid), baking soda (sodium bicarbonate), washing soda (sodium carbonate), rubbing alcohol, hydrogen peroxide, citric acid, ammonium chloride (don’t activate the cold pack, but instead cut open and empty the contents into a plastic bag and discard the water pouch inside), aluminum sulfate (”alum” in the spice section of the grocery store or drug store), a head of red cabbage and a clear liquid dish soap such as Ivory.

Cover your kitchen table with a plastic tablecloth (if you have small kids, put another tablecloth on the floor to catch the spills). Place your chemicals on the table. A set of muffin cups make for an excellent chemistry experiment lab. (Alternatively, you can use empty plastic ice cube trays.) You will mix in these cups. Leave enough space in the cups for your chemicals to mix and bubble up – don’t fill them all the way when you do your experiments!

Set out your liquid chemicals in easy-to-pour containers, such as water bottles (be sure to label them, as they all will look the same): alcohol, hydrogen peroxide, water, acetic acid, and dish soap (mixed with water). Set out small bowls (or zipper bags if you’re doing this with a crowd) of the powders with “scoopers” made of the tops of your water bottles. The small “scoopers” regulate the amounts you need for a muffin-sized reaction. Label the powders, as they all look the same.

Although these chemicals are not harmful to your skin, they can cause your skin to dry out and itch. Wear gloves (latex or similar) and eye protection (safety goggles), and if you’re not sure about an experiment or chemical, just don’t do it. (Skip the peroxide and cold pack if you have small kids.)

What about the red cabbage? Red cabbage juice has anthocyanin, which makes it an excellent indicator for these experiments. Anthocyanin is what gives leaves, stems, fruits, and flowers their colors. Did you know that certain flowers like hydrangeas turn blue in acidic soil and turn pink when transplanted to a basic soil? This next step of the experiment will help you understand why. You’ll need to get the anthocyanin out of the cabbage and into a more useful form, as a liquid “indicator”.

Prepare the indicator by coarsely chopping the head of red cabbage and boiling the pieces for five minutes on the stove in a pot full of water. Carefully strain out all the pieces (use a fine mesh strainer) and the reserved liquid is your indicator (it should be purple).

When you add this indicator to different substances, you will see a color range: hot pink, tangerine orange, sunshine yellow, emerald green, ocean blue, velvet purple, and everything in between. Test out the indicator by adding drops of cabbage juice to something acidic, such as lemon juice and see how different the color is when you add indicator to a base, like baking soda mixed with water.

Have your indicator in a bottle by itself. Old soy sauce bottles or other bottles with a built-in regulator that keeps the pouring to a drip is perfect. You can also use a bowl with a bulb syringe, but cross-contamination is a problem. Or not – depending if you want kids to see the effects of cross-contamination during their experiments. (The indicator bowl will continually turn different colors throughout the experiment.)

Your mission: To find the reactions that generate the most heat (exothermic), absorb the most heat (endothermic), and which are the most impressive in their reaction (the ohhhh-ahhhhh factor).

The Experiment: Start mixing it up! When I personally teach this class, let them have at all the chemicals at once (even the indicator), and of course, this leads to a chaotic mix of everything. When the chaos settles down, and they start asking good questions, I reveal a second batch of chemicals they can use. (I have two identical sets of chemicals, knowing that the first set will get used up very quickly.)

Tip for Testing Chemical Reactions: Periodically hold your hand under the muffin cups to test the temperature.



After the initial burst of enthusiasm, your homschool science students will intrinsically start asking better questions. They will want to know why their green goo is creeping onto the floor while someone else just bubbled up hot pink, seemingly mixed from the same stuff. Give them the change to figure out a more systematic approach, and ask if they need help before you jump in to assist.

Homeschool Science Teaching Tips: You can make this lab more advanced by adding a postage scale (to measure the solids in exact measurements), small beakers and pipettes for the liquid measurements, and data sheets to record temperature, reactivity, and acid/base indicator levels. Hint – make the data sheet like a matrix, to be sure you get all the possible combinations.

Use the indicator both before and after you mix up chemicals, and you will be surprised and dazzled by the results!

____________________________________________________________

 

 





By: Aurora Lipper

This question is for a chemistry lab and its due tomorrow so i need answers quick!



By: Shelby N

uction In the aerobic environment, the most dangerous by product are the species of reactive oxygen. The role of antioxidants is to detoxify reactive oxygen intermediates (ROI) in the body. Over the past several years, nutritional antioxidants have attracted considerable interest in the popular press as potential treatment for a wide variety of disease states, including cancer and other causes e.g. cancer, chronic inflammatory diseases and aging (Delany L. 1993).

Naturally occurring inhibitors of oxidation in food generally originate from plant-based materials. The active components, namely phenolics and polyphenolics, including tocopherols, are secondary plant metabolites and are first derived from phenylalanine and in certain cases and in some plants from tyrosine. The resultant phenylpropanoids may then undergo further transformation to yield benzoic acid derivatives as well as flavonoids, isoflavons, and other complex polyphenols. Thus, natural food phenolics are present as a complex mixture of compounds that provide a cocktail of many active components present in the free, esterified, glycosylated and bound forms (Shahidi and Naczk, 1995). The potency of preparations is therefore dictated by their chemical structures and governed by the hydrophilic-lipophilic balance (HLB) of the participating molecules in a concentration- and system-dependent manner. Thus, the mode of action of natural antioxidants may involve multiple mechanisms, depending on the source material and possible presence of synergists and antagonists.

*Correspondence to: wasim04101981@yahoo.co.in  

 

 

 

In order to use any antioxidant preparation in food, it must be safe, easy to incorporate, effective at low concentrations, with no undesirable odour, flavour or colour, heat stable, nonvolatile and with good carry through properties and cost-effective. In addition, presence and possible effects of antagonists must be carefully considered, as an antioxidant may become a prooxidant in the presence of certain other molecules. As an example, chlorophylls may overwhelm the antioxidant effect of phenolics due to photosensitized oxidation and transition metal ions such as those of iron and copper may render conditions that favour oxidation. Synergism among different phenolic antioxidants and between phenolics and non-phenolics should be considered in all application areas.

Definition

Free radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a chain reaction. Their chief danger comes from the damage they can do when they react with important cellular components such as DNA, or the cell membrane. Cells may function poorly or die if this occurs. To prevent free radical the body has a defence system of antioxidants.  

An antioxidant is a substance that when present in low concentrations relative to the oxidizable substrate significantly delays or reduces oxidation of the substrate (Halliwell, 1995).

Antioxidants get their name because they combat oxidation. They are substances that protect other chemicals of the body from damaging oxidation reactions by reacting with free radicals and other reactive oxygen species within the body, hence hindering the process of oxidation. During this reaction the antioxidant sacrifices itself by becoming oxidized. However, antioxidant supply is not unlimited as one antioxidant molecule can only react with a single free radical. Therefore, there is a constant need to replenish antioxidant resources, whether endogenously or through supplementation.

2. Review of Literature

    Qin Yan Zhu et. al.(2001) studied antioxidant property of oolong tree. Inhibitory effect on FeCl2/ H2O2 – induced damage and the inhibitory effect on erythrocyte hemolysis of an oolonge tea extract (OTE) were evaluated. The OTE was found to have strong  antioxidant activity in all model system. When OTE was separated into fractions according to molecular weight it was found that fraction with higher amount of phenolic compound (with low molecular weight) have strong antioxidative activity.

   Yi Fang Chu and Xianzona Wu (2002) reported that increased consumption of fruits and vegetables containing high levels of phytochemicals have been recommended to prevent chronic diseases related to oxidative stress in human body. 10 common vegetables were selected. The study showed that Red peeper had highest total antioxidant activity followed by Broccoli, Carrot, Spinach, Cabbage, Onion, Potato etc.

   Jie Sun and Yi Fang (2002) reported that consumption of fruit & vegetable associated with reduced risk to Chronic disease due to present of antioxidant. According to them vitamin C is the major antioxidant in fruit.

   Jeong- Chae Lee (2002) assessed an ethanol extract of stem of opuntia to determine the mechanism of its antioxidant activities. The ethanol extract exhibited a concentration dependent inhibition of linoleic acid oxidation.

   Keni Chi Ya na Gimoto et. al. (2002) investigated the antioxidant activity of column chromatographic fractions obtained from brewed coffee to find antioxidant and to assess benefits of coffee drinking. Coffee contain many antioxidant and consumption of antioxidant  rich brewed coffee may inhibit disease caused by oxidative damage.

   Anaberta Cardadose et.al. (2003) showed that fraction extracted with ethyl acetate have antioxidant activity with potent free radical scavenging activity.

   Joon Hee Lee et. al. (2003) reported that Muscadine Grapes and its winary bi product have antioxidant capacity.

   Kizhiyedathu et. al. (2003) reported that extract obtained from sesame cake and oil have free radical scavenging capacity i.e. antioxidant property. 

   K.S. Shivashankara and Seiichiro Isobe (2004) reported that if greenhouse- grown tree ripe ( TR) and mature green ( MG) mangoes (cv. Irwin) were exposed to high electric field treatment before 20 and 30 days of storage at 5O C. MG fruits were allowed to ripen at room temperature after low- temperature storage and antioxidant capacity were estimated before and after the storage period. Antioxidant capacity of fruits remained unchanged up to 20 days of storage period and decreased thereafter.  Antioxidant capacity of fruits was significantly correlated only to ascorbic acids.    

   Joseph O. Kuti et.al. (2004) reported that total phenolics and antioxidant capacity were higher in raw that in cooked leaf extracts. Cooking reduced antioxidant activity. The results of their study indicate that tree spinach leaves are a rich source of natural antioxidants.

   Mahinda Wella singh and Kirk Parkin (2004) studied a broad range of antioxidant activities in crude extract of beet root tissues. Betalain pigment have been shown to posses various antioxidant function. 

 

 

 

 

3. Classification of  antioxidants Table 1. Classification of antioxidants based on their  roles

Enzymes

Antioxidant

Role

Remarks

Superoxide dismutase (SOD)

Mitochondrial

Cytoplasmic

Extracellular

Dismutates O2· to H2O2

 

Contains Manganese (Mn.SOD)

Contains Copper & Zinc (CuZnSOD)

Contains Copper (CuSOD)

 

Catalase

Dismutates H2O2 to H2O

Tetrameric hemoprotein present in peroxisomes

 

Glutathione peroxidase (GSH.Px)

Removes H2O2 and lipid peroxides

Selenoproteins (contains Se2+)

Primarily in the cytosol also mitochondria

Uses GSH

 

Vitamins

Alpha tocopherol

Breaks lipid peroxidation

Lipid peroxide and O2· and ·OH scavenger

Fat soluble vitamin

Beta carotene

Scavenges ·OH, O2·and peroxy radicals

Prevents oxidation of vitamin A

Binds to transition metals

 

Fat soluble vitamin

Ascorbic acid

Directly scavenges O2·, ·OH, and H2O2

Neutralizes oxidants from stimulated neutrophils

Contributes to regeneration of vitamin E

 

Water soluble vitamin

 

Table 2.Classification Of antioxidants based on their sources

Source Material

Example

Antioxidant

Vegetable Oils

 

Soybean oil

Tocopherols

Tropical Oils

 

Palm oil

Tocotrienols

Plant Oils

 

Palm oil

Carotenoids

Herbs and Spices

 

Rosemary and Sage

Complex phenolics

Cereals

 

Wheat and buckwheat

Flavenoids

Legumes

 

Soybean

Isoflavones

Oil Seeds

Canola and Mustard

Phenolic acids & Phenylpropanoids

Teas

Green Tea

Catechins and Polyphenols

Fruit skin and seeds

Grape seed and skin

Polyphenols and Tannins

  4. Antioxidant chemistry of some vitamins              4.1 Alpha tocopherol (vitamin E)                   Vitamin E -2D structure - C26H44O2 4.1.1  Nomenclature It is the major lipid soluble antioxidant found in cells. The name originated in the early 1920s when vegetable oil was discovered to restore fertility in rats. This unknown substance was designated vitamin E by Sure in 1924.The term tocopherol was first used by Evans. Because this compound permitted an animal to have offspring, he named it tocopherol from the Greek word tokos, meaning childbirth, and added the verb phero, meaning to bring forth. To indicate the alcohol nature of the molecule, ol was added to the ending.

Vitamin E is a generic term that includes all entities that exhibit the biological activity of natural vitamin E, d-alpha-tocopherol. In nature, eight substances have been found to have vitamin E activity: d-alpha-, d-beta-, d-gamma- and d-delta-tocopherol (which differ in methylation site and side-chain saturation (Kellof et al. 1996); and d-alpha-, d-beta-, d-gamma- and d-delta-tocotrienol. Also, the acetate and succinate derivatives of the natural tocopherols have vitamin E activity, as do synthetic tocopherols and their acetate and succinate derivatives.

Of all these, d-alpha-tocopherol has the highest biopotency, and its activity is the standard against which all the others must be compared. It is the predominant isomer in plasma.

4.1.2 Source and Nature

Vitamin E is an essential nutrient that functions as an antioxidant in the human body. It is essential, by definition, because the body cannot manufacture its own vitamin E and thus it must be provided by foods and supplements.

Tocopherols are present in oils, nuts, seeds, wheat germ and grains. Absorption is believed to be associated with intestinal fat absorption. Approximately 40% of the ingested tocopherol is absorbed. Most tocopherols enter the blood via lymph where they are associated with chylomicrons. Vitamin E was shown to be stored in adipose tissue. Phospholipids of the mitochondria & endoplasmic reticulum & plasma membranes possess affinities for alpha tocopherol & the vitamin tends to concentrate in these sites.

4.1.3 Mechanisms of Action

Vitamin E is more appropriately described as an antioxidant than a vitamin. This is because, unlike most vitamins, it does not act as a co-factor for enzymatic reactions.

Also, deficiency of vitamin E does not produce a disease with rapidly developing symptoms such as scurvy or beriberi. Overt symptoms due to vitamin E deficiency occur only in cases involving fat mal absorption syndromes, premature infants and patients on total parenteral nutrition. The effects of inadequate vitamin E intake usually develop over a long time, typically decades, and have been linked to chronic diseases such as cancer and atherosclerosis.

Hence, its main function is to prevent the peroxidation of membrane phospholipids, and avoids cell membrane damage through its antioxidant action. The lipophilic character of tocopherol enables it to locate in the interior of the cell membrane bilayers (Halliway and Getteridge, 1992; Borg, 1993). Tocopherol-OH can transfer a hydrogen atom with a single electron to a free radical, thus removing the radical before it can interact with cell membrane proteins or generate lipid peroxidation. When tocopherol-OH combines with the free radical, it becomes tocopherol-O·, itself a radical. When ascorbic acid is available, tocopherol-O· plus ascorbate (with its available hydrogen) yields semidehydroascorbate (a weak radical) plus tocopherol-OH (Halliway and Gutteridge, 1992). By this process, an aggressive ROI(Reactive Oxygen Intermediate) is eliminated and a weak ROI (dehydroascorbate) is formed, and tocopherol-OH is regenerated. Despite this complex defence system, there are no known endogenous enzymatic antioxidant systems for the hydroxyl radical.

Vitamin E also stimulates the immune response. Some studies have shown lower incidence of infections when vitamin E levels are high, and vitamin E may inhibit cancer initiation through enhanced immunocompetence.

Vitamin E also has a direct chemical function. It inhibits the conversion of nitrites in smoked, pickled and cured foods to nitrosamines in the stomach. Nitrosamines are strong tumour promoters.

Alpha-tocopherol has been shown to be capable of reducing ferric iron to ferrous iron (i.e. to act as a pro-oxidant). Moreover, the ability of alpha-tocopherol to act as a pro-oxidant (reducing agent) or antioxidant depends on whether all of the alpha-tocopherol becomes consumed in the conversion from ferric to ferrous iron or whether, following this interaction, residual alpha-tocopherol is available to scavenge the resultant ROI (Yamamoto and Nike, 1988).

4.1.4 Possible therapeutic effects

Ø Vitamin E decreases the incidence of ischaemic heart disease (Gey et al. 1991).

Ø Decreases the incidence of cataract (Packer, 1991; 1992).

Ø Decreases the incidence of osteoarthritis (Blankenhorn, 1986).

Ø Decreases the incidence of rheumatoid arthritis (Kheir El-dein et al. 1992).

4.2 Ascorbic acid (vitamin C)                      Vitamin C -2D structure C6H8O6 4.2.1 Source and Nature

Ascorbic acid (vitamin C) is a water-soluble, antioxidant present in citrus fruits, potatoes, tomatoes and green leafy vegetables.

Humans are unable to synthesize l-ascorbic acid from d-glucose due to absence of the enzyme L-gulacolactone oxidase (Ensimnger et al.1995). Hence, humans must therefore obtain ascorbic acid from dietary sources.

4.2.2 Mechanism of Action

The chemopreventive action of vitamin C is attributed to two of its functions. It is a water-soluble chain breaking antioxidant (Ishwarial et at 1991). As an antioxidant, it scavenges free radicals and reactive oxygen molecules, which are produced during metabolic pathways of detoxification. It also prevents formation of carcinogens from precursor compounds (Block and Menkes, 1988). The structure of ascorbic acid is reminiscent of glucose, from which it is derived in the majority of mammals.

One important property is its ability to act as a reducing agent (electron donor). Ascorbic acid is a reducing agent with a hydrogen potential of +O.08V, making it capable of reducing such compounds as a molecular oxygen, nitrate and cytochromes a and c. Donation of one electron by ascorbate gives the semi-dehydroascorbate radical (DHA). Ascorbate reacts rapidly with O2·⁻and even more rapidly with ·OH to give DHA. DHA, itself can act as a source of vitamin C.

 

Ascorbic acid     +     2O2· +     2H      ®             H2O2              +            DHA

It has also been shown that ascorbate is more potent than a-tocopherol in inhibiting the oxidation of LDL  (Low Density Lipoprotein)  in a cell free system (Jialal et at 1990). Co-incubation of LDL with ascorbate during similar oxidative condition inhibited LDL oxidation and resulted in preservation of the endogenous antioxidant in the LDL particle (Ishwarial et at, 1991). The concentration of ascorbate used to inhibit LDL oxidation (40-60 mm) is well within the normal plasma range (23-85 pm).

Vitamin C also contributes to the regeneration of membrane bound oxidized vitamin E. It will react with the a -tocopheroxyl radical, resulting in the generation of tocopherol in this process itself being oxidized to dehydroascorbic acid (Ward & Peters 1995). Vitamin C supplementation in animals leads to increased plasma and tissue levels of vitamin E.

In vitro studies suggest that the antioxidant properties of ascorbic acid may not increase linearly as ascorbic acid concentrations rise (Frei et al. 1989). Moreover, ascorbic acid alone can act as a “pro-oxidant” or reducing agent to react with copper or iron salts. Ferric iron (Fe3+) formed by the reaction, Fe2+ + H2O2 ® HO + ·OH + Fe3+, is converted by ascorbic acid to ferrous (Fe2+) ion. Ferrous iron is therefore recycled to promote the conversion of more H2O2 to ·OH (Halliway et al. 1992).

4.3 Beta Carotene

Me

2-D Structure of Beta Carotene 4.3.1 Source and Nature

Carotenoids are pigmented micronutrients present in fruits and vegetables.

Carotenoids are precursors of vitamin A and have antioxidant effects. While over 600 carotenoids have been found in the food supply, the most common forms are alpha-carotene, beta-carotene, lycopene, crocetin, canthaxanthin, and fucoxanthin. Beta-carotene is the most widely studied. It is composed of two molecules of vitamin A (retinol) joined together. Dietary beta-carotene is converted to retinol at the level of the intestinal mucosa.

4.3.2 Mechanisms of Action

The antioxidant function of beta-carotene is due to its ability to quench singlet oxygen, scavenge free radicals and protect the cell membrane lipids from the harmful effects of oxidative degradation (Krinsky and Deneke, 1982; Santamaria et al. 1991). The quenching involves a physical reaction in which the energy of the excited oxygen is transferred to the carotenoid, forming an excited state molecule (Krinsky, 1993). Quenching of singlet oxygen is the basis for beta-carotene’s well known therapeutic efficacy in erythropoietic protoporphyria (a photosensitivity disorder) (Matthews-Roth, 1993). The ability of beta-carotene and other carotenoids to quench excited oxygen, however, is limited, because the carotenoid itself can be oxidized during the process (autoxidation). Burton and Ingold (Burton and Ingold, 1984) and others have shown that beta-carotene autoxidation in vitro is dose-dependent and dependent upon oxygen concentrations. At higher concentrations, it may function as a pro-oxidant and can activate proteases.

In addition to singlet oxygen, carotenoids are also thought to quench other oxygen free radicals. It is also suggested that beta carotene might react directly with the peroxyl radical at low oxygen tensions; this may provide some synergism to vitamin E which reacts with peroxyl radicals at higher oxygen tensions (Cotgreave et al. 1988).

Carotenoids also have been reported to have a number of other biologic actions, including immuno-enhancement; inhibition of mutagenesis and transformation; and regression of premalignant lesions

          5. Antioxidant chemistry of some enzymes

This includes superoxide dismutase, catalase, and peroxidases.

 5.1 Superoxide dismutase (SOD) 5.1.1 Source and Nature

SOD is an endogenously produced intracellular enzyme present in essentially every cell in the body.Cellular SOD is actually represented by a group of metalloenzymes with various prosthetic groups.The prevalent enzyme is cupro-zinc (CuZn) SOD, which is a stable dimeric protein (32,000 D). SOD appears in three forms: (1) Cu-Zn SOD in the cytoplasm with two subunits, and (2) Mn-SOD in the mitochondrion (Mayes, 1993; Warner, 1994). A third extracellular SOD recently has been described contains Copper (CuSOD).

 

                             2O2·      +   2H  +   SOD    ®      H2O2     +      O2

5.1.2 Mechanism of action

SOD is considered fundamental in the process of eliminating ROI by reducing (adding an electron to) superoxide to form H2O2. Catalase and the selenium-dependent glutathione peroxidase are responsible for reducing H2O2      to   H2O.

The respective enzymes that interact with superoxide and H2O2 are tightly regulated through a feedback system. Excessive superoxide inhibits glutathione peroxidase and catalase to modulate the equation from H2O2 to H2O (see Fig.5). Likewise, increased H2O2 slowly inactivates CuZn-SOD. Meanwhile, catalases and glutathione peroxidase, by reducing H2O2, conserve SOD; and SOD, by reducing superoxide, conserves catalases and glutathione peroxidase. Through this feedback system, steady low levels of SOD, glutathione peroxidase, and catalase, as well as superoxide and H2O2 are maintained, which keeps the entire system in a fully functioning state (Fridovich, 1993).

SOD also exhibits antioxidant activity by reducing O2·⁻ that would otherwise lead to the reduction of Fe3+ to Fe2+ and thereby promote ·OH formation. When the catalase activity is insufficient to metabolize the H2O2 produced SOD will increase the tissue oxidant activity. Hence, it was found that the antioxidant enzymes function as a tightly balanced system, any disruption of this system would lead to promotion of oxidation .

5.2 The catalase enzyme

This enzyme is a protein enzyme present in most aerobic cells in animal tissues. Catalase is present in all body organs being especially concentrated in the liver & erythrocytes.  The brain, heart, skeletal muscle contains only low amounts.

Catalase and glutathione peroxidase seek out hydrogen peroxide and convert it to water and diatomic oxygen. An increase in the production of SOD without a subsequent elevation of catalase or glutathione peroxidase leads to the accumulation of hydrogen peroxide, which gets converted into the hydroxyl radical. Indeed research in the pathogenesis of Down’s syndrome has revealed that the existence of trisomy 21 leads to the overproduction of SOD, the gene for which is located also on chromosome 21. This finding is intriguing in that it reveals the possibility of a genetic link to the increased activity of free radicals. (Krinsky, 1992)

                               2 H2O2 ® 2 H2O + O2          

5.3 Glutathione peroxidase enzyme

The glutathione redox cycle is a central mechanism for reduction of intracellular hydroperoxides.

5.3.1 Source and Nature

It is a tetrameric protein 85,000-D. it has 4 atoms of selenium (Se) bound as seleno-cysteine moieties that confers the catalytic activity. One of the essential requirements is glutathione as a cosubstrate.

Glutathione peroxidase reduces H2O2 to H2O by oxidizing glutathione (GSH) (Equation A). Rereduction of the oxidized form of glutathione (GSSG) is then catalysed by glutathione reductase (Equation B). These enzymes also require trace metal cofactors for maximal efficiency, including selenium for glutathione peroxidase; copper, zinc, or manganese for SOD; and iron for catalase (Halliwell, 1995).

H2O2 + 2 GSH ® GSSG + 2 H2O (equation A)

GSSG + NADPH + H+ ® 2 GSH + NADP+ (equation B)

 

6. Mode of action of antioxidants

There are four routes:

1.Chain breaking reactions, e.g. alpha-tocopherol which acts in lipid phase to trap “ROD” radical.

2.Reducing the concentration of reactive oxygen species e.g. glutathione.

3.Scavenging initiating radicals e.g. superoxide dismutase which acts in aqueous phase to trap superoxide free radicals.

4.Chelating the transition metal catalysts: A group of compounds serves an antioxidant function by sequestration of transition metals that are well-established pro-oxidants. In this way, transferrin, lactoferrin, and ferritin function to keep iron induced oxidant stress in check and ceruloplasmin and albumin as copper sequestrants.

7. Antioxidant System in our body

The body has developed several endogenous antioxidant systems to deal with the production of ROI. These systems can be divided into enzymatic and nonenzymatic groups.

The enzymatic antioxidants include superoxide dismutase (SOD), which catalyses the conversion of O2·⁻ to H2O2 and H2O; catalase, which then converts H2O2 to H2O and O2; and glutathione peroxidase, which reduces H2O2 to H2O.

The nonenzymatic antioxidants include the lipid-soluble vitamins, vitamin E and vitamin A or provitamin A (beta-carotene), and the water-soluble vitamin C and GSH. Vitamin E has been described as the major chain-breaking antioxidant in humans (Packer, 1992). Because of its lipid solubility, vitamin E is located within cell membranes, where it interrupts lipid peroxidation and may play a role in modulating intracellular signalling pathways that rely on ROI (Kagan et al. 1990; Azzi et al. 1993). Vitamin E can also directly quench ROI, including O2·, ·OH, and (Algayer et al. 1992) O2.

8. Commercial Sources of Natural Antioxidants

The most common natural antioxidant preparations in the market are mixed tocopherols, which are by-products of vegetable oil refining. In addition, spices or their oleoresins and extracts, such as those of rosemary and sage, green tea extracts, other plant-based mixtures, such as those of mustard and certain unsaponifiables of edible oils, and, of course, carotenoids are also important (Table 2) ( Ho et al., 1994; Shahidi, 1997).

9. Efficacy of anti oxidants in different systems

The chemical composition and structures of active extract components are important factors governing the efficacy of natural antioxidants in different foods. Thus, phenolic compounds with ortho- and para- dihydroxylation or a hydroxy and a methoxy group are more effective than simple phenolics. In addition, phenylpropanoids with extended conjugation are more effective than benzoic acid derivatives. Furthermore, hydrophilicity and lipophilicity of the active components is dictated by the appropriateness of antioxidants in systems. In general, more hydrophilic antioxidants are better in stabilizing bulk oil than oil-in-water emulsions while the activity of lipophilic antioxidants follows the opposite trend. There are also many other factors that must be taken into account when considering and selecting antioxidants and extracts for food application. Specifically, attention should be paid to the photosensitizing effect of chlorophylls in natural extracts. In addition, the level of incorporation of antioxidants in foods should be optimized and the use of chelating agents considered, when and where appropriate. Many antioxidants behave prooxidatively at high concentrations or when present together with ions of transition metals; such effects are also important when considering the in-vivo activity of antioxidants ( Shahidi and Ho, 2000). Some chelators, such as polyphosphates, in addition to metal sequestration, may also exert other beneficial effects such as to improve the cooking yield and juiciness of meat and poultry products or keeping quality of fresh seafoods. The role of natural antioxidants in foods is expected to rise over the years to come.

10. Summary

Antioxidant are molecules that can safely interact with the free radicals and terminate the chain reactions before the vital molecules are damaged.Although there are several enzyme system and vitamins that scavenges free radicals the principle antioxidant in the body are Vitamin E, Vitamin C,beta carotene, catalase enzyme, super oxide dismutase enzyme,glutathion peroxidase enzyme etc.Vitamin E ,a lipid soluble antioxidant prevent peroxidation of phospholipid.Vitamin C is a water soluble chain breaking antioxidant. Beta carotene  protect cell membrane lipid from harmful effect of antioxidant damage.Catalase ,glutathion peroxidase ,super oxide dismutase  etc. enzyme systems also prevent our body oxidative damage by free radicals.

11. Conclusion

Antioxidant plays an important role to prevent cancer,and other disease.They also have role in slowing ageing process and preventing heart disease.So antioxidant are very much necessary for our body .But our body can’t manufacture these chemicals ,so they must be supplied through diet.Although  there is a little doubt that antioxidant are necessary component for good health , no one knows if supplements should be taken or not and if so how much is optimum.Though antioxidant supplement were thought to be harmless but as we are becoming more aware of this chemicals we come to know that antioxidant may be harmful for our body in some cases.In normal concentration vitamin C and beta carotene are antioxidant but at higher concentration they are pro oxidant and thus harmful .Also very little is known about the long term  consequences of megadoses of antioxidant .the body’s finely tuned mechanism are carefully balanced to withstand a variety of insults.Taking chemicals without understanding of all their effect may disrupt this balance. So we should follow the following recommendations. 

1.  It will be helpful for us to follow a balanced training program that emphasizes regular exercise and to eat 5 servings of fruit or vegetables per day. This will ensure that we are developing our inherent antioxidant systems and that our diet is providing the necessary components.

2.  Weekend warriors should strongly consider a more balanced approach to exercise. Failing that, consider supplementation.

3.  For extremely demanding races (such as an ultra distance event ), or when adapting to high altitude, it will be helpful to take a vitamin E supplement @ 100 to 200 IU per day for several weeks  up to and following the race.

4.  We should look for upcoming FDA recommendations, but we should be wary of advertising and media hype.

     5.  We should not over supplement. 

 

 

12. Future Scope of Research  

Antioxidant are necessary for our health but we do not know the exact dose and the way how to supplement it. So further research are required to know more about antioxidant. There are so many flora and fauna in our environment which may contain antioxidant  chemicals. So there is a huge scope to conduct research work in this interesting topic to know

1)    How much antioxidant supplementation is required.

2)    Natural sources of different antioxidant.

3)    To discover antioxidant property of different chemicals.

4)  To know whether they have any other pharmacological and toxicological effect.      

  Bibliography

Anaberta Cardadose et.al. (2003). Antioxidant Activity In Common Beans. Journal of Agricultural and Food Chemistry. pp. 6975-80.

 

Jeong- Chae Lee (2002). Antioxidant Property of An Ethanol Extract of the Stem of Opuntia fiscus. Journal of Agricultural and Food Chemistry. pp. 6490-6496.

 

Jie Sun and Yi Fang (2002). Antioxidant and Antiprofilactive Activities of Common Fruits. Journal of Agricultural and Food Chemistry. pp. 7449-7454.

 

Joon Hee Lee et. al. (2003). Antioxidant Polyphenolics in Muscadine Grapes Journal of Agricultural and Food Chemistry. pp 480-485.

 

K.S. Shivashankara and Seiichiro Isobe (2004). Fruit Antioxidant Activity of Irwin Mango Fruits Stored at Low Temperature. Journal of Agricultural and Food Chemistry. pp. 1281-1286.

 

Kagan et al. 1990; Azzi et al. (1993).

Keni Chi Ya na Gimoto et. al. (2002). Antioxidative Activities of Fractions Obtained From Brewed Coffee. Journal of Agricultural and Food Chemistry. pp 1281-1290.

 

Mahinda Wella singh and Kirk Parkin (2002). Phase II Enzyme Inducing Activities of Beet Root From Phenotypes of Different Pigmentation. Journal of Agricultural and Food Chemistry. pp. 6704-09.

 

Qin Yan Zhu et. al.(2001). Antioxidant Activities of Oolong Tea. Journal of Agricultural and Food Chemistry. pp. 1280-1286.

 

Shahidi and Ho. (2000).Valcic, S; Burr ,J.A. Timmermann BN, Liebler DC. Department of Pharmacology and Toxicology, College of Pharmacy, The University of Arizona, Tucson, Arizona 85721, USA.

 

Yi Fang Chu and Xianzona Wu (2002). Antioxidant and Antiprofilactive Activities of Common Vegetables. Journal of Agricultural and Food Chemistry. pp. 381-385.

 





By: Md. Wasim Aktar

"Let your food be your medicine and let your medicine be your food." Hippocrates

Did your grandmother teach you, as mine did, that you are what you eat? We used to chuckle about her obsession with whole wheat, and felt she was going overboard when she counseled us to avoid sugar. Grandma lived to a ripe old age, and she was sharp-witted and ambulatory to the very end. Now, years after her death, science is "discovering" the truth in Grandma’s views on health.

It is my observation that at least 80% of the health problems in America are related to diet. I will even go so far as to say that many people who are disabled with chronic or episodic depression would notice a new life, with energy and focus, if their diets were looked at and adjusted, and if time were allotted for the body to repair itself. And those who suffer from chronic illness have hope, if their diet is carefully evaluated and adjusted. Let’s look at some possible applications of these principles.

Sugar Is Not Our Friend

The study of sugar and its effects on humans is so diverse; it’s hard to know where to start. Let’s start with Endocrinology 101. It’s a little complex. Are you ready for it? I think it might be most easily understood if we can compare it to something with which we are somewhat familiar.

In dry areas, rainfall that isn’t used immediately to moisten the soil is channeled into tributary streams, which often empty into reservoirs. The reservoirs store the water behind strong, secure dams. Huge turbines, combined with the power of the water, generate energy. If water levels are too high to be contained in the reservoirs, a spillover occurs, or there is a break in the dam. The resultant flooding can create a dangerous situation.

In our bodies, sugar that isn’t utilized immediately to create energy is stored. Sugar, fed in a sudden dose to the body, reacts in a similar manner to that of an overflowing reservoir, particularly when it is eaten without the fiber and minerals and other nutrients which are with sugars in their natural state. When we eat a candy bar (or cookie, cake, pie, chocolate), the glucose (one of many sugars) level rises quickly in the blood. This prompts the rapid release of insulin from the pancreas. The insulin takes the glucose to the cell through insulin receptors and utilizes it in one of three places: 1) about 50% is used for immediate energy (as in the huge turbines of the dam); 2) about 10% is stored in the muscle and liver as glycogen (like the water in the reservoir) and 3) approximately 40% is stored as fats—triglycerides and cholesterol (like a spillover from the dam which could create a dangerous situation). (1) (This becomes important as we discuss the epidemic of obesity and diabetes in a later article).

Simply put, sugar causes the body to release insulin and stress hormones, which "flood’ the body. And unfortunately, in sugar consumption, the flooding never ends. If the refined sugar is not followed by a meal (with slow release of glucose from complex carbohydrates), the insulin will drop the blood glucose level too low. This prompts the adrenal gland to release the stress hormones (cortisol, which is our natural steroid and adrenaline) to the muscles and liver, which in turn release glucose from glycogen to raise the blood sugar level. (2) Sometimes the low blood glucose causes "hypoglycemia" symptoms which are superficially relieved by eating more refined sugar. Both glycogen release and new sugar intake raise the blood glucose. If it increases it too high or too fast, we see a subsequent release of insulin and the cycle goes on.

With long term exposure to high glucose levels, the cell walls become thicker and lose their insulin receptors. The cell then resists the intake of glucose, which is called insulin resistance. This means the blood glucose goes up and blood insulin goes up, but the subsequent drop in blood glucose does not take place. Consistent high blood glucose causes glucose to stick to proteins, called "glycosylation."(3) The effects of glycosylation will be discussed later in an article on diabetes and obesity. High insulin levels block the conversion of triglycerides into energy, thus raising triglyceride levels in the blood, and making it difficult to lose weight. (4) Still with me? There’s more. . .

Another harmful effect of high sugar in the bloodstream is an increase of calcium loss through the urine, which over the long term may contribute to osteoporosis. When the same amount of sugar was given to people with a history of calcium oxalate kidney stones, the increase in calcium excretion was even greater. (5) Many people have noticed an increase in joint, muscle or headaches soon after sugar intake. And conversely, many people who have discontinued sugar in their diet have noticed greater energy and less muscle and joint pain after a few weeks.

Flooding the body with insulin and stress hormones is a major part of the adverse effects of sugar consumption, but (continuing to use a water metaphor) it is only a drop in the bucket! Some of the sugar that is ingested is not absorbed, providing a good meal for harmful bacteria, Candida and other fungi in the intestinal tract. (6) Cancer cells have many times more insulin receptors compared to normal cells and require more glucose for growth. (7) High sugar intake is associated with increased cancer risk. (8)

Because sugar is often eaten without accompanying fiber, this leads to constipation and hemorrhoids. Lack of fiber also permits the food to stay longer in the gut, creating more putrefactive breakdown and toxin absorption.

So, is the concern with sugar a crazy, wild idea? Our family enjoys desserts, but we try to keep our sugar consumption much lower than we did in the past, and we limit it to a small portion, made with as few processed ingredients as possible, AFTER we have completed a nutritious meal. No more binging on ice cream as a mid morning or mid afternoon snack!

Historically, sugar was sold in "pharmacies" in pioneer times, in little cone-shaped packets, which were carefully shaved in small amounts to adjust flavors. It was sold right along with medicinal herbs. In colonial times, the price of sugar was—unbelievably!–$2.40 a pound. In the "Little House on the Prairie" series of books, Pa would have to travel miles to town to get a Christmas candy for Laura, Mary, and Carrie’s stockings. Society’s consumption rate for sugar now is astronomically higher than it was during pioneer times. Prices are so low that it’s not uncommon nowadays to find sugar for $1.50 for five pounds. Today it’s difficult to think of any kind of celebration without sweet foods of some kind! It’s also difficult to think of other options which are enticing or represent us well as a good host or a thoughtful neighbor. After all, shouldn’t we bake a batch of brownies to bring to the new move-in family? Or what treat do we take to the Cub Scout pack meeting? Granted, it’s tough to think of alternatives which are healthy and yet fun. No one flocks to the broccoli as readily as they will pick up and bite into a cookie. But sugar does affect us, and it is wise to be aware of the affect it has on our body.

Before we leave the topic of sugar, it is also worth mentioning that most cavities in teeth are directly related to sugar intake. (9) Dr. Weston Price, former head of research programs at the American Dental Association, documents his observations that native Polynesians faces narrowed after the introduction of sugar and refined flour into their diet. This caused bad bites and crowded, crooked teeth compared to earlier generations. (10) I have wondered if our high sugar consumption is one reason we have to have so much orthodontic work in the United States.

What About Artificial Sweeteners?

What about artificial sweeteners? It must be recognized that many people use artificial sweeteners to lose weight, but studies consistently show that people on artificial sweeteners gain more weight than do people who avoid sweeteners entirely. We know from the data of the artificial sweeteners’ own studies that people gain weight from "diet" pop. So weight loss isn’t just related to calories. The sweeteners have adverse affects on the body as well, many of them worse than the effects sugar has. Most of the foods that contain artificial sweeteners are foods that should be limited anyway Why not replace unnaturally sweet foods with naturally sweet fresh fruits? The accompanying nutrients and fiber in fresh fruits make them ideal for digestion and utilization of the glucose.

Having said that, I should explain some things about artificial sweeteners. Saccharine (Sweet ‘N Low and Sugar Twin) was the first to come on the market and presently carries a government mandated warning label that it is known to cause cancer in laboratory animals. Aspartame (NutraSweet) is broken down in the body to wood alcohol, subsequently broken to formaldehyde, a fixative and a known carcinogen (cancer causing agent). Formaldehyde is then broken down into formic acid, which is the same strong caustic used by fire ants to administer their sting. (11) Sucralose (Splenda) was approved in 1999 as a general sweetener, so it has not stood the test of time, although it is the least controversial of the three sweeteners. Stevia is an herbal sweetener, and provides the best transition alternative to getting off sweets altogether. You can find Stevia at health food stores, or in the health section of some grocery stores. Agave nectar is also more healthful than processed sugars.

When carbohydrates are broken down for energy formation, certain vitamins and minerals are needed for proper processing. If we remove those very nutrients, such as with "polished" white rice and white "enriched" flour in the refining process, vitamin and mineral depletion takes place. "Enriched" means that 24 nutrients have been removed (12) and about 5 have been added back. White flour, made whiter with bleach (the same bleach we use to whiten our clothes in the laundry) is then used for bread and pasta preparation. One has to search to find flour that doesn’t have the added (and unwanted!) ingredient of bleach!

Now that we have addressed the issues of the harmful effects of processed, refined carbohydrates (I wonder if this could be some of what John A. Widstoe referred to when he talked of "adulterated and dangerous foods upon the market?"), let’s turn our attention to carbohydrates that are not "refined."

Here Come the Carbs

An important principle needs to be clarified at this point. Animals handle carbohydrates with fiber differently than when carbohydrates are consumed without fiber present. When cows were fed molasses without fiber, they developed neurological problems and died. When fiber was added to the same sugar volume, the illnesses were not seen. (14) It seems to me that the same is true in humans—that the eating of the whole fruit or vegetable imparts a protective effect against the damage caused by refined, processed carbohydrates.

Legumes, including beans, peas, lentils, soy and peanuts are moderately high in carbohydrates, but have lots of fiber. Fruits, when eaten in the whole state, contain good amounts of fiber. (If more vegetables than fruit are eaten, more fiber is ingested with the higher vitamins and lower carbohydrates.) Most of the time, when we think of whole grains, we just think of whole wheat or brown rice. But the category of whole grains includes oatmeal, millet, quinoa, barley and cornmeal. Many people appear to be sensitive (almost addicted) to breads which have yeast and sugar added to the original grain. Low amounts of carbohydrates are also found in vegetables, nuts and seeds.

The change to a more healthful eating style needn’t be drastic, and it needn’t be instant, unless our bodies have become so ill that treatment is urgent. Learning how to cook and eat more healthfully is a process. We were all raised in the Twinkie generation—it takes time to see and implement a better, more healthful way.

Healthful Hints:

1. Avoid refined, processed carbohydrates (especially sugar), including white flour and white rice. Seek opportunities to use whole, fresh foods.

2. Eat whole fruits as desserts.

3. Eat vegetables, fruits, whole grains, legumes, nuts and seeds ("wholesome herbs…, every fruit…, all grain… is ordained for the use of man").

* * *

1. Harper’s Biochemistry, 1988, 21st Edition, p. 555.

2. ibid. p. 196.

3. Cecil Textbook of Medicine, 19th Edition, Volume 2, p. 1297.

4. Harper’s Biochemistry, 1988, 21st Edition, p. 555.

5. Lemann, J. Jr., W. F. Piering, and E. J. Lennon. 1969. Possible role of carbohydrate-induced calciuria in calcium oxalate kidney-stone formation. N Engl J Med 280: 232-237.

6. Horowitz, B. J., Edelstein, S. and Lippman, L., Sugar Chromatography Studies in Recurrent Candida vulvovaginitis, J. Reproduct. Med., 1984; 29:441-443.

7. Rossi, Fannelli, F. et. Al. Journal Parenteral and Enteral Nutrition, vol. 15, p. 680, 1991.

8. Horribin, DF, Medical Hypotheses, vol. 11, no. 3, p. 319, 1983.

9. Dr. Harold Loe, retired Director of the National Institute of Dental Research, interview published in Dental Products Report, 1993.

10. Dr. Weston Price, Nutrition and Physical Degeneration.

11. Aspartame Consumer Safety Network, P.O. Box 780634 Dallas, TX 75378. (214) 352-4268 .

12. Udo Erasmus, Fats that Heal Fats that Kill, p. 76.

13. Mella, C.M., Margolles, E. and Loew, F.M., Epinephrine Induced Hyperglycemia in Bulls and its Relationship to Polioencephalomalacia. Can. J. comp. Med. Vol 39, July 1975, pp. 321-3.





By: Stan

The person is great in every other way as in the exact match but do not have a physically attraction too. This attraction, or lack of, could be looks, shape etc.. Once again remember this person is your perfect match on every other level/item just no chemistry for lack of better term in regard to sexually.



By: Ginfo

Cutting-Edge News Room

Everyone these days it seems is on a diet. There are organic diets and raw food diets and macrobiotic diets. There is the Atkins diet. Some people believe you should eat 3 meals a day and some people believe you should combine your foods so that you eat fruits at a certain time of day and carbohydrates at a different time of day.

What is the best diet for you to maintain proper health and wellness?

Individual Biochemistry and Health

One thing is important for everyone to understand about health whether they are a raw food fan or a fan of some other diet. Every person has their own unique biochemistry. That means their body will react in its own unique way to the foods a person puts in their mouth, no matter what type of eating plan and diet they adopt.

That means no two people will react to food the same way, whether they eat 3 times a day or 6, whether they eat fruits in the morning or protein. What this means is that each individual must adopt their own structured eating plan, one that accommodates their own unique biochemistry and lifestyle.

You can only know what is best for you by experimenting to find out how your body reacts to eating different ways and different foods.

How to Adopt a Healthy Lifestyle

The best way to maintain good health is to adopt a lifestyle of eating foods in a way that preserves optimal health. Optimal health is living a life relatively free from major disease and living a life that is full of energy and wellness emotionally, physically and spiritually.

Some people find that eating raw foods suits them best because it allows them to sustain proper energy and allows them to get the fiber they need to maintain regularity. They may also find that eating six mini meals each day, combining a certain ratio of carbohydrates, fats and proteins, suits them best.

Others may find that eating fruits separate from protein seems to sit better with their body’s unique biochemistry. Still others may find the acidity of certain fruits causes them to feel unwell and develop diarrhea. This is because certain people have allergies to citrus fruits.

Others may find the develop cavities despite their good eating habits and tendency to brush between meals. This is because even healthy organic foods can contain few varied minerals and lots of sugar (some fruits for example) so if you eat too much of one thing, you may develop tooth decay for example.

This raises one good point about good health – if you want to maintain proper health, it is vital to your health that you eat a diversified diet.

Eating Diverse Foods for Proper Health

One concept about food that is generally true for most people is this – the more diversified your diet, the more likely you are to be fit and well. People that eat foods from a variety of sources, whether plant or other, are more likely to be healthy than people that eat a rather homogenous diet.

No one plant contains all of the vitamins, proteins, trace minerals and amino acids (and the like) that a person needs to maintain proper health. This is one reason it is important you diversify your diet. If you always eat a piece of cantaloupe for breakfast you may not be getting all of the vitamins and minerals you need from your diet.

Why not try cantaloupe a couple of days each week, and then try some peanut butter other days during the week and perhaps some seeds and different fruits different days of the week?

The more diverse your eating habits, the more likely you are to maintain your energy levels and to stave off any cravings for unhealthy foods. Often people experience food cravings because their body becomes deficient in one or more vitamins or minerals. So be sure you avoid this by stocking up on plenty of different foods. One way to do this is to try to eat foods of a different color each day on your plate.

If you eat three different foods on your plate, make sure they are all three different colors; this way you know they all contain different nutrients that will serve your body well.

More Water Please!

Finally, one of the best ways to maintain your health is by drinking plenty of water. Most people don’t realize by the time they feel thirsty they are already too dehydrated. You should never get to a point where you feel thirsty. Instead, drink plenty of water during the day so you always maintain hydration.

If you feel the taste of water is too boring, why not try to spice up your water with a few cucumber slices or orange rinds? This always adds a bit of excitement and fun to the day. Still other people find adding several flavors like lime and orange, or cucumber and lemon to their water an excellent fix to something that is ordinarily to bland to tolerate.

If you really must you can add a little carbonation to your water, but keep in mind carbonated drinks can sometimes cause fluid retention, not something most people searching for good health want in their diet!

One thing that all can agree on. Keep your diet simple and varied!

Sincerely yours,

Omid





By: Omid Jaffari