Great News for Wine Lovers …

and alcoholics i.e.. DHM (dihydromyricetin) a substance extracted from the Japanese Raisin Tree ( Hovenia dulcis) might reduce the effects of alcohol, prevents addiction and protects the liver. At least rodents on the drug can drink large quantities of alcohol without passing out, show fewer signs of hangover and even fail to become addicted to alcohol after weeks of drinking, researchers report in the Jan. 4 Journal of Neuroscience.

Asians knew this apparently for ages, now Western scientists confirmed it. I recommend to get a couple of trees  before they get a patent on it…

“There’s rosemary, that’s for remembrance”.

Shakespeare was on to something when he wrote this line.

Because, according to a new study in the journal Therapeutic Advances in Psychopharmacology, the herb could very well boost your mental performance – and all you have to do is smell it.

The chemical component of rosemary essential oil responsible for the brain boost is called 1,8-cineole. In the study, this component seemed to help attention, working memory and processing.

The researchers are interested in studying the implications of this finding for Alzheimer’s research. It’s been previously determined that 1,8-cineole can inhibit acetylcholinesterase, which is a key enzyme in the pathogenesis of Alzheimer’s.

“Scent of Rosemary May Boost Cognitive Performance,” Medscape Today (medscape.com)

Red Meat Consumption Linked to Increased Risk of Cancer Mortality

A new study from Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality. The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.

“Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies,” said lead author An Pan, research fellow in the Department of Nutrition at HSPH.

Replacing one serving of total red meat with one serving of a healthy protein source was associated with a lower mortality risk: 7% for fish, 14% for poultry, 19% for nuts, 10% for legumes, 10% for low-fat dairy products, and 14% for whole grains. The researchers estimated that 9.3% of deaths in men and 7.6% in women could have been prevented at the end of the follow-up if all the participants had consumed less than 0.5 servings per day of red meat.

Related articles

• Red Meat Takes It’s Toll (worldofathletes.wordpress.com)