Nutrition Research Highlights

• A compound found in artichokes called cynarin is used by European doctors to lower elevated blood cholesterol and triglycerides. It works by boosting bile production in the liver, and bile is used by the body to break down fats. In one double-blind clinical study at the Pisgah Biomedical Research Center in Asheville, NC, a cynarin product reduced triglycerides 48 points, LDL cholesterol 44 points, and raised HDL the "good" cholesterol 11 points.

Unlike cholesterol-lowering drugs that can sometimes cause liver damage, cynarin actually improves liver function. It is a close biological cousin of the herb milk thistle, which is also known for its positive effects on the liver.

• Americans drink an average of 8 cups of water and other hydrating beverages each day, but they also drink five servings of alcoholic or caffeinated beverages that increase urination and dehydrate the body. The result is that most people are chronically dehydrated, which may lead to symptoms such as morning grogginess, headaches, irregular digestion and dry skin.
• Inadequate vitamin D and C intake enhances the absorption of lead, and can result in lead accumulation in bones. Low levels of lead accumulation have been linked to neurological and developmental problems in children, and anemia, high blood pressure and kidney problems in adults.
• In East Asia, sesame seeds have long been considered a health food with the power to retard aging and prevent various diseases such as high blood pressure and heart disease. Researchers have now found that sesame seeds and sesame seed oil have natural antioxidant components that may prevent oxidative damage in the body.
• Lecithin is a nutrient substance found abundantly in liver, egg yolk and soybeans. Most manufacturers of lecithin supplements claim that their products can reduce blood fats, and health practitioners often prescribe lecithin for this purpose. However, a recent study found that lecithin treatment had no independent effects on blood fats. The researchers pointed out that the earlier studies supporting this effect were poorly designed and showed controversial results.
• Two new studies have revealed that natural vitamin E is absorbed better that synthetic vitamin E. Both types were absorbed equally well by the intestine, but blood and organ levels of natural vitamin E were almost twice those of the synthetic form.

Based on information in: Earl Mindell's Supplement Bible, A Dr. Dunner Co. Press Release, Spring 1998; Health Foods Business, July 1998; American Journal of Epidemiology, 1998, Vol. 147, p. 1162; Journal of Nutrition, June 1998; European Journal of Clinical Nutrition, 1998, Vol. 52, p. 419; American Journal of Clinical Nutrition, 1998, Vol. 67, p. 669;