Study claim: Astaxanthin is an antioxidant that improves the structure and function of coronary arteries in hypertensive animals.
Published: Hussein G, et al. Antihypertensive potential and mechanism of action of astaxanthin: III. antioxidant and histopathological effects in spontaneously hypertensive rats. Biol Pharm Bull 2006 Apr;29(4):684-8.
Abstract: Astaxanthin (ASX-O) is a natural antioxidant carotenoid that occurs in a wide variety of living organisms. ASX has shown some pharmacological activities, including antioxidative, antitumour and anticancer, anti-inflammatory, antidiabetic, and immunomodulatory activities. This study investigated the effects of a dietary astaxanthin on oxidative parameters in spontaneously hypertensive rats (SHR), by determination of the level of nitric oxide (NO) end products nitrite/nitrate (NO2-/NO3-) and lipid peroxidation in ASX-O-treated SHR.
Results showed that oral administration of the ASX-O significantly reduced the plasma level of NO2-/NO3- compared to the control vehicle. The lipid peroxidation level, however, was reduced in both ASX-O- and olive oil-treated groups. Researchers also analysed the post-treatment effects of ASX-O on vascular tissues by examining the changes in the aorta and coronary arteries and arterioles. The dietary ASX-O showed significant reduction in the elastin bands in the rat aorta. It also significantly decreased the wall:lumen aerial ratio of the coronary arteries. These results suggest that ASX-O can modulate the oxidative condition and may improve vascular elastin and arterial-wall thickness in hypertensive patients.
Potential applications: Available for dietary supplements, BioAstin can be formulated for a range of specific health conditions.
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Study claim: SoyLife isoflavones are bioavailable, with the highest level found when integrated into juice, compared to cookies and chocolate bars.
Published: de Pascual-Teresa S, et al. Absorption of isoflavones in humans: effects of food matrix and processing. J Nutr Biochem 2006 Apr;17(4):257-64.
Abstract: If soy isoflavones are to be effective in preventing or treating a range of diseases, they must be bioavailable, and thus understanding factors that may alter their bioavailability needs to be elucidated. However, to date there is little information on whether the pharmacokinetic profile following ingestion of a defined dose is influenced by the food matrix in which the isoflavone is given or by the processing method used.
Three different foods — cookies, chocolate bars and juice — were chosen, based on consumer preference from the sample group, the technological suitability as isoflavone carriers, and to examine the liquid-solid matrix effect. The foods' isoflavone contents were determined. Researchers compared the urinary and serum concentrations of daidzein, genistein and equol following the consumption of three different foods, each of which contained 50mg SoyLife isoflavones. After the technological processing of the different test foods, differences in aglycone levels were observed.
The plasma levels of the isoflavone precursor daidzein were not altered by food matrix. Urinary daidzein recovery was similar for all three foods ingested with total urinary output of 33-34 per cent of ingested dose. Peak genistein concentrations were attained in serum earlier following consumption of a liquid matrix rather than a solid matrix, although there was a lower total urinary recovery of genistein following ingestion of juice than that of the two other foods. Total excretion of the isoflavones in the urine was always the lowest in the juice, showing that more of the isoflavone was bioavailable from this source. Genistein excretion was highest from the cookies, and daidzein excretion was highest from the bars, although all three foods had similar values.
Potential Applications: SoyLife is intended for use in food products, such as breakfast cereals, nutrition bars and powders, drinks and cosmeceuticals. It is specifically designed for menopausal women and for both sexes seeking to enhance cardiovascular and bone health.
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