Latest news with #polyphenols
Yahoo
a day ago
- Health
- Yahoo
This Oil May Help Lower Cholesterol—Here's What a New Study Says
Reviewed by Dietitian Mandy Enright, M.S., RDN, RYTKey Points Having high blood lipids, which includes LDL cholesterol, is a risk factor for heart disease. This study suggests that ingesting extra-virgin olive oil daily may improve cholesterol levels. EVOO with higher antioxidant levels seemed to be most heart disease is the No. 1 killer of Americans, it is also possible to prevent it. The American Heart Association promotes tips for prevention with its Life's Essential 8, eight areas that influence heart health—four of them health behaviors and four of them measurable health factors. The behaviors include eating a heart-healthy diet, engaging in regular physical activity, quitting tobacco and getting healthy sleep. The other factors include managing weight, cholesterol, blood sugar and blood pressure. Many studies have indicated that olive oil may help promote a healthy cardiovascular system. This is partly due to its heart-healthy monounsaturated fats. But there's another component of olive oil that may also play a heart-healthy role: polyphenols. Polyphenols are powerful plant compounds that exhibit antioxidant properties. Scientists in Greece wanted to take a closer look at the polyphenols in extra-virgin olive oil (EVOO), comparing the benefits of two EVOOs with different levels of polyphenols. Their results were published in Nutrients. Let's break down what they found. How Was This Study Conducted? Researchers recruited two groups of people—one group had hyperlipidemia (high blood lipids, including LDL cholesterol), and the other was a 'healthy' group without hyperlipidemia. The hyperlipidemia group had 24 men and 26 women with an average age of 52; the healthy group had 8 men and 12 women with an average age of 49. Researchers split the hyperlipidemia group in half, with one half receiving an extra-virgin olive oil with high phenolic content and the other using an extra-virgin olive oil with lower phenolic content. Still, the group taking the extra-virgin olive oil with lower phenolic content took a higher dose of it so that each group's total daily phenolic content from extra-virgin olive oil was equal. The healthy group consisted of 20 individuals who were gender-matched to participants in the other two groups. This group also took either the high- or low-phenolic EVOOs in the same dosages as the hyperlipidemia participants. The reason for this 'healthy' group was to see if there were any differences in their blood lipids at the end of the study period, which lasted for four weeks, and to compare the healthy group's changes in bloodwork to the hyperlipidemia groups' changes, including differences between genders. All participants were instructed to take the olive oil on an empty stomach for faster absorption of the polyphenols, and to continue with their regular diet and activities. They were also asked to not add any supplements or foods high in polyphenols that were not already a part of their normal routine. What Did This Study Show? At the end of the four weeks, 22 participants in the lower-phenolic group and 28 in the higher-phenolic group had made it to the end of the study period with a 100% adherence rate. Researchers found that the hyperlipidemia group had greater improvements in blood lipids compared to the healthy group. Specifically, they found that HDL cholesterol—which is the beneficial type of cholesterol—increased, and lipoprotein (a), also called Lp(a) and similar to LDL cholesterol, decreased slightly in the hyperlipidemia group, but not in the healthy group. Even though both groups had equal daily phenolic content from olive oil, the group that ingested the higher-phenolic EVOO showed significant improvements in total blood cholesterol compared to the group that consumed the lower-phenolic EVOO at higher doses. This study does have several limitations, including the small sample size and short study duration. The participants were also from the region in Greece that grows the specific type of olive that was used to make these extra-virgin olive oils, so it is unknown whether these results can be generalized to other populations in other parts of the world. Additionally, researchers did not gather dietary information from participants, so it's unknown what other foods rich in polyphenols they were consuming. Researchers also cannot be confident that the healthy fats in the olive oil didn't contribute to these results. How Does This Apply to Real Life? Olive oil is one of the staples of the Mediterranean diet. That's because it's been shown time and time again to support overall health and lower the risk of certain diseases, including heart disease. Research also suggests that it may lower the risk of dementia-related death. Some folks even take a shot of the heart- and brain-healthy oil every morning, touting extra-virgin olive oil's anti-inflammatory properties. And while you certainly could do a shot of straight up EVOO each morning, cooking meals and snacks with olive oil throughout the day might be a more palatable option. We love using olive oil in dressings, like our Citrus Vinaigrette or Basil Vinaigrette. You can create a flavorful dipping oil for your favorite bread by adding herbs and spices to extra-virgin olive oil—or use it to drizzle over veggies. And if you have a bounty of yellow squash or zucchini, you'll want to try our Olive Oil-Braised Summer Squash. It's important to note that this study used extra-virgin olive oil, not regular olive oil, which is lighter in color and flavor. EVOO is a higher quality oil, while regular olive oil is more refined and neutral in flavor (kind of like canola or vegetable oil). EVOO has to meet more rigorous standards and has more polyphenols—so if you want to up your intake of those, go for the EVOO. Following a Mediterranean diet eating style makes it easy to incorporate more extra-virgin olive oil into your life. We have several Mediterranean diet meal plans to choose from, depending on your goals. So whether you want more energy, healthier blood pressure or just want to age gracefully and healthfully, we've got a plan for you. Our Expert Take This study suggests that taking extra-virgin olive oil on an empty stomach in the morning may help improve blood lipids. While it's not harmful to ingest EVOO straight with no food, it might not be palatable to some. Find ways to incorporate this healthy oil into your recipes—like we do with our simple Pesto Scrambled Eggs or Pasta al Limone. You can even add a shot of it to your morning smoothie, or simply drizzle it over bread, veggies and pasta. Read the original article on EATINGWELL
BBC News
4 days ago
- Science
- BBC News
The quest to make an ice cream that doesn't melt
Ice cream is a staple of summer – but melts quickly when the mercury rises. Can scientists help it keep its cool? Few things delight on a summer day like an ice cream cone. Few things cause such despair, however, like the total disintegration of said ice cream, running down one's fingers, sagging from the cone, heading earthwards before you can say "toddler meltdown". Any number of rhapsodies could be written about the pleasures of something so short-lived, all the sweeter for their brevity. But you would have to go to another story to find them, because here we will not tolerate such masochism. Reports of Japanese manufacturer Kanazawa Ice's ice pops, and, later on, soft-serve ice cream, withstanding numerous heat-based assaults without melting, went viral some years ago, however. The scientists behind this ice cream had pumped it full of polyphenols, a class of antioxidant molecules found in many fruits. The result was a curious stability, a notable lack of creamy liquid running over fingers. How did it work? Ice cream is composed primarily of cream and sugar. Machines for producing the stuff churn the sweet slurry in a refrigerated drum, and when it forms a frozen film on the drum's interior, a scraper chips it off. This keeps the ice crystals from growing to a distasteful size, the phenomenon behind the slightly jagged texture of some ice cream when you bring it home from the grocery store. When ice cream, somewhere in the long trip between factory and your freezer, heats up slightly, melts, and then is refrozen, chunky, unpleasant crystals result. This is a known problem with taking ice cream from its first freezer into a world full of temperatures greater than zero. Ice cream manufacturers already use a number of stabilisers, such as carrageenan, from seaweed, and guar gum (from guar seeds), to try to keep ice cream from suffering too much from its journeys. When Cameron Wicks, a food scientist then studying at the University of Wisconsin who now works at food producer General Mills, saw the video of Kanazawa Ice's no-melt ice cream, she wondered how the polyphenols had their stabilising effect. The molecules are known for their potential health-promoting traits, not necessarily their engineering qualities. In the lab, she began to experiment with cream mixtures using higher and higher levels of one particular polyphenol: tannic acid. In experiments where she mixed cream with 0.75%, 1.5%, and 3% tannic acid, she noticed that almost immediately, the higher concentrations began to thicken. After chilling the mixtures for 24 hours, she took measurements and noted that tannic acid had caused them to gel, so strongly that the 3% mixture could be cut with a knife or turned upside down without falling out of a cup. Putting the cream under the microscope, Wicks saw that the higher concentrations had more distinct fat globules. The tannic acid, she and her colleagues surmised, was interacting with the proteins in the cream, creating a supportive network or barrier to the merging of the fat globs. That would explain why ice cream made from such a substance is resistant to melting: the liberated fats from the melted crystals of cream would not be able to run down, thanks to the addition of the polyphenol. More like this:• Should you avoid dairy when you have a cold?• Why not all comfort food is the same• The explosive potential of custard powder That said, this chemical trick is not a way to freeze time and break the physical laws of the Universe. It's more like a bra for your ice cream – or a nice, supportive pair of dessert hosiery. As the hours pass, Wicks found in later experiments, ice cream made this way acquires a pudding-like texture, although it will continue more or less in its previous shape. And polyphenols do not, of course, keep the ice cream cold. Ice cream that does not melt, that instead warms up into a rubbery monolith, is not really what most of us expect from a frozen dessert. Expectation matters more than you think when it comes to food. If you expect vanilla ice cream, and discover upon taking a bite that it is mashed potatoes, it is a profound readjustment. Perhaps polyphenols will join the ranks of more established stabilisers, helping to keep ice cream more or less at it should be through the travails of long-distance travel. But will high-dose polyphenol desserts, designed to withstand a hair dryer's blast or to hold their shape for hours make their way to an ice cream stand near you? Only time will tell. -- For more science, technology, environment and health stories from the BBC, follow us on Facebook and Instagram.
Yahoo
07-07-2025
- Health
- Yahoo
Is chocolate good for you?
GRAND RAPIDS, Mich. (WOOD) — Monday is World Chocolate Day, so it's the perfect time to indulge and ask: Is dark chocolate really a health food or just wishful thinking? 'When we think about cocoa, or chocolate itself, it's really the components of the chocolate that are really conferring a potential benefit,' Dr. David Rzeszutko, vice president of Medical and Clinical Operations at Priority Health, said. He explained that chocolate has polyphenols, which are found in plants and give them color, taste and texture. They have some potential anti-inflammatory and anti-cardiovascular aging benefits. Chocolate can also have mental health benefits. 'When we're eating cocoa or taking in cocoa, it actually can affect our hormones as well as neurochemicals that give us both satiety as well as a sense of well-being,' he said. To get the potential benefits of chocolate, Rzeszutko said it's important to choose a high-cocoa content chocolate, like 70% to 90%, because that is where the polyphenols are found. 'Dark chocolate has a higher cocoa content than milk chocolate. Milk chocolate is again going to have milk product and a lot of sugar in that. And then, white chocolate does not have any cocoa at all,' he said. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Health Line
03-07-2025
- Health
- Health Line
Compounds in Coffee May Help Lower Type 2 Diabetes Risk, Study Finds
Researchers say black coffee can help lower the risk of type 2 diabetes. The findings of a new study suggest that people who regularly drink caffeinated and decaffeinated coffee benefit from some of the beverage's naturally occurring polyphenols. Experts say the amount of coffee a person can tolerate varies, and you should avoid adding sugar or cream or eating unhealthy breakfast foods with your coffee. A new research analysis suggests that black coffee, whether caffeinated or decaffeinated, may help lower the chances of developing type 2 diabetes. Researchers affiliated with universities in the Republic of Korea say people who drink 3 to 5 cups of black coffee per day benefit from natural compounds known as polyphenols. The findings were recently published in the International Journal of Molecular Sciences. For the study, the researchers compiled data from 149 publications to examine coffee's effects on the metabolic forces involved in the development of type 2 diabetes. They focused on five hydroxycinnamic acids found in coffee and analyzed the effects these polyphenols had on the small intestines, pancreas, liver, muscle, and tissue. The analysis shows that daily consumption of black coffee can help modulate blood sugar levels, suppress inflammation, enhance insulin sensitivity, provide antioxidant properties, and improve glucose metabolism. The results were similar for both caffeinated and decaffeinated coffee, so the benefits appeared to be derived from compounds other than caffeine. This included a 20–30% lower risk of type 2 diabetes incidence for regular coffee drinkers. The scientists say further research is necessary, but the benefits of daily coffee consumption appear to be clear. 'Coffee and its bioactive compounds, including chlorogenic acid and its hydroxycinnamic acid derivatives… have significant potential in the prevention and management of [type 2 diabetes],' the researchers wrote. Zhaoping Li, MD, a professor of medicine and the chief of the Division of Clinical Nutrition at the University of California, Los Angeles, agreed. Li wasn't involved in the study. 'Drinking coffee provides natural benefits,' she told Healthline. 'You can make coffee part of your healthy lifestyle.' Marilyn Tan, MD, a clinical associate professor of medicine at Stanford University in California, had some cautions about the findings. Tan was likewise not involved in the study. She said the findings are notable, but added that some of the research reviewed was conducted in lab settings. She said that observational studies don't always account for external factors such as coffee drinkers' overall health. '[The research] is a very bold statement, as a 20–30% risk reduction is very large and meaningful,' Tan told Healthline. 'Interestingly, whether the coffee was caffeinated or not did not seem to make a difference, which suggests it's not the caffeine driving the benefit, but rather the other components of the coffee.' How does coffee impact type 2 diabetes risk? Li explains that coffee is a natural product. If you drink it black, it's basically just coffee beans and hot water. Li said coffee beans contain about 200 compounds, many of which have potential health benefits. In some cases, the mixture of compounds is beneficial. Many of these compounds are also similar to the ones found in certain spices. 'Humans can take advantage of what this [coffee] plant provides,' Li said. 'The health benefits of black coffee seem to be obvious.' Previous research has indicated that there are other health benefits to regular coffee drinking. Another recent study reported that regular consumption of black coffee can reduce a person's overall mortality risk as well as their risk of death from cardiovascular disease. Other studies have associated coffee with improved brain health, lowering the risk of depression, and protecting against certain liver conditions. Most people should avoid excess caffeine, coffee Li cautioned people to be wary of their caffeine intake if they are drinking 3 to 5 cups of coffee per day. She said 3 cups daily is probably fine for most people, but some folks may not be able to handle the caffeine load from 4 or 5 servings per day. People with certain heart conditions should also carefully monitor their caffeine intake. 'Everybody is different,' Li said. Tan shared similar concerns. 'Three to five cups of coffee is a significant amount,' she said. 'If the coffee contains caffeine, excess caffeine may also have other unwanted symptoms, such as headaches, jitteriness, nausea, [and] insomnia. In addition, with certain health conditions (pregnancy, heart disease), this much caffeine may cause physical harm.' Li said those who can't tolerate a lot of caffeine can simply drink decaffeinated coffee. 'You remove the caffeine, but the rest of the compounds are still there,' she said. People can also drink tea or use spices in their cooking instead of sugar and salt to obtain some of these health benefits, Li added. How to maximize your coffee intake Li said the most important way to derive health benefits from coffee is to drink it black without adding sugar or cream. She advised against unhealthy breakfast foods with coffee, such as sugary donuts. Li noted that coffee can be particularly helpful if it's a substitute for other types of liquids, particularly those high in sugar. 'Black coffee is beneficial, especially if you are replacing sugary drinks with it,' she said. What to know about type 2 diabetes The Centers for Disease Control and Prevention (CDC) reports that nearly 39 million U.S. adults — roughly 15% of the adult population — have diabetes. The percentage rises with age, reaching nearly 30% in people ages 65 and older. The condition is also more prevalent in non-white populations and is slightly higher among males than females. Type 2 diabetes is a chronic condition that is characterized by high blood glucose levels, resulting from the body's ineffective response to insulin or insufficient insulin production. The symptoms of type 2 diabetes can include: unusual hunger fatigue or lack of energy excessive thirst frequent urination blurry vision There are a number of factors that can raise a person's risk of type 2 diabetes, such as: genetics excessive weight lack of physical activity a diet high in sugar, refined carbohydrates, and ultra-processed foods Li advised people to limit added sugars and monitor the starch and carbohydrates in their daily diets and reiterated the importance of daily exercise. Tan agreed that an overall healthy lifestyle can help reduce type 2 diabetes risk. Lifestyle factors that may influence risk include:
Daily Mail
24-06-2025
- Health
- Daily Mail
How you make your favourite drink could increase the risk of lethal pancreatic cancer, nutritionist warns
Brewing coffee with a French press could increase the risk of certain types of cancer, a nutritionist has warned. That's because this unfiltered method allows oily and potentially harmful compounds naturally found in coffee called—diterpenes—to sneak in to your cup. Long-term exposure to high levels of this compound has been linked to pancreatic and throat cancers. Other unfiltered brewing methods which allow diterpenes to enter the brew include espresso, boiled coffee and trendy stove top devices. Filtered methods, meanwhile, have been linked to lower cancer risk. According to American nutritionist Rhonda Patrick, the link to disease lies with both diterpenes and protective compounds called polyphenols. In a video posted on X—which has amassed over 1.9million views—she explained how on one hand 'coffee is rich in polyphenols'. 'These are antioxidants that can lower dementia risk by as low as 50 per cent and reduce DNA damage—a critical precursor to cancer—by around 23 per cent.' But, on the other hand, she added, coffee also contains 'fat-soluble diterpenes' that raise both cancer and heart disease risk. That's because diterpenes are known to increase bad cholesterol 'in just a few weeks'. 'Bad' cholesterol, or LDL, is a fatty substance that builds up in blood vessels, interfering with blood flow to and from the heart, and raising the risk of damage to the organ. Traditional paper drip and instant cold brew are both filtered brewing methods she recommended that can lower your risk of cancers and heart trouble. 'They trap diterpenes essentially eliminating their negative effects whilst still preserving beneficial polyphenols,' she explained. However, she warned against methods that use equipment containing harmful microplastics that can also work their way into your coffee. 'Hot water to plastic will accelerate the release of microplastics into your beverage, as well as your plastic associated chemicals. 'So if you are going to do filtered coffee, pour over is probably your best bet. Doing something into a glass container and not having hot water touch plastic,' she added. The nutritionist also advised against using a french press, or any method that involves pouring boiling water over fresh coffee grounds She warned of similar risks of using popular espresso pods, explaining how chemicals are released when hot water runs through them. Ms Patrick's warning comes after scientists discovered too much instant coffee could increase the risk of some types of cancer. That's because the popular caffeinated drink contains twice as much acrylamide than ground coffee — a chemical substance produced when some food, including coffee beans, is cooked at high temperatures. The product has been declared as a 'problem human carcinogen' by the International Agency for Research on Cancer (IARC), meaning there is evidence the chemical could cause cancer in humans. Laboratory tests revealed acrylamide in the diet causes lung and reproductive cancers in animals and scientists agree that it has the potential for similar effects in humans, according to the Food Standards Agency (FSA). A Polish study from 2013 that analysed 42 samples of coffee, including ten instant coffees, revealed instant coffee had double the amount of acrylamide than freshly ground coffee. However, you would need to drink about ten cups of instant coffee a day for your intake of acrylamide to become a concern, according to researchers at McGill University in Canada. Some 80 per cent of UK households buy instant coffee, particularly those aged over 65, according to research by the British Coffee Association.
