Rhodiola Rosea Improves Physical and Cognitive Function

Rhodiala Rosea is a herbal plant that grows in the cold regions of the world, and has been widely known as an adaptogen. Numerous studies have demonstrated that Rhodiola rosea enhances cognitive and physical performance.
Recently a 12-wk German study evaluated the efficacy and safety of a commercially available Rhodiola rosea extract (200mg) that also contains supportive nutrients including vitamins E, B6, B12, folate, and magnesium.

120 adults with physical and cognitive deficiencies participated in this study. Two different dosage regimens were used. One group of 60 (group 1) took 2 capsules orally in the morning after breakfast, and the other group (group 2) took 1 capsule after breakfast and 1 after lunch. Three medical examinations were performed during the course of the study (at baseline, after 6 wk, and after 12 wk). The evaluated symptoms were divided into physical disturbances such as exhaustion, decreased motivation, daytime sleepiness, decreased libido, sleep disturbances, and cognitive complaints (eg, concentration deficiencies, forgetfulness, decreased memory, susceptibility to stress, irritability).

A statistically highly significant improvement in physical and cognitive deficiencies was observed at the end of the study in both groups, as well as in the separately evaluated groups 1 and 2. Improvements in group 1 were more pronounced than in group 2. Improvements in physical performance were observed for 86% of participants in the combined overall group, 92% in group 1, and 79 % in group 2. Improved cognitive performance was demonstrated in 77% of participants in the overall group, 90% in group 1, and in 64% in group 2.

Although the exact mode of action of Rhodiola rosea extract remains unknown, the results of this study are very promising. The positive effect of Rhodiola rosea is supported by the other ingredients: vitamins E, B6, B12, magnesium, and folate. The study author further suggests that such nutritional regime can be recommended as a supportive treatment option for adults with physical and cognitive deficiencies; however, placebo-controlled clinical trials are still needed to confirm these promising findings.

Source: Advances In Natural Therapy, 2007, Vol 24 (4): 929-39

Vitamin E and Respiratory Tract Infections

Nutrition plays an important role in helping prevent or reduce the incidence and severity of seasonal illness. Research shows that a good multivitamin and extra vitamin E can reduce the incidence of upper respiratory tract infections, especially in the elderly.

Respiratory illnesses, including the common cold, can be debilitating and lead to complications and death in the elderly. A study published in the August 18, 2004, issue of the Journal of the American Medical Association found vitamin E to be protective against upper respiratory infections.

Four hundred fifty-one individuals aged 65 and older at 33 long-term care facilities completed a course of 200 IU of vitamin E per day or a placebo from April 1998 to August 2001. In addition, all of the subjects received a multivitamin that provided 50 percent of the recommended daily allowance for essential vitamins and minerals. The incidence of lower respiratory infections, such as acute bronchitis and pneumonia, and upper respiratory tract infections, including cold, influenza, sore throat, middle ear infection and sinusitis, was documented over the course of the trial.

The subjects who received vitamin E acquired fewer respiratory tract infections than those who did not receive the vitamin. Participants who received the vitamin experienced a 20 percent decreased risk of acquiring the common cold, which accounted for 84 percent of the upper respiratory infections reported. In addition, participants taking vitamin E had fewer colds per person. Although vitamin E showed no significant effect on lower respiratory tract infections, the protective effect of vitamin E supplementation on upper respiratory tract infections observed in this group merits further investigation and suggests important implications for the well-being of the elderly.

JAMA. 2004;292:828-836.

Higher vitamin E intake associated with lower lung cancer risk

New research indicates that higher intakes of vitamin E in the forms of alpha, beta and gamma-tocopherol may be associated with a reduced risk of lung cancer. In this study population, Vitamin E as alpha-tocopherol reduced the risk of lung cancer by as much as 61 percent.

A study published in the September 1, 2008, issue of the International Journal of Cancer evaluated the effect of alpha, beta, gamma and delta tocopherols on lung cancer risk. Until recently, studies of vitamin E and cancer have focused on the alpha-tocopherol form of the vitamin. However, the lesser known fractions (in particular gamma-tocopherol) have increasingly been the subject of scientific research.

In an ongoing study of 1,088 incident lung cancer cases and 1,414 healthy controls, researchers studied the associations between four tocopherols (alpha-, beta-, gamma-, and delta-tocopherol) in the diet and lung cancer risk. Higher intakes of alpha, beta and gamma-tocopherols were found to be associated with a reduced risk of lung cancer. When groups with the highest and lowest alpha-tocopherol levels were compared, those with intakes in the highest 25 percent showed a 61 percent reduction in lung cancer risk. For both beta-tocopherol and gamma-tocopherol, subjects whose intake was highest experienced a 44 percent lower risk compared to the lowest intake groups. No significant association was observed between delta-tocopherol and lung cancer risk.

Since this is the first report of the independent associations of the four forms of dietary tocopherols (alpha-, beta-, gamma- and delta-tocopherol) on lung cancer risk, the researchers suggest further research concerning the various forms of vitamin E and cancer risk.

Int J Cancer 2008 Sep 1;123(5):1173-80.

Cellular Nutrition / Ray D. Strand, M.D.

I have promoted a concept in my medical practice for years that I call cellular nutrition. What I learned early on in my research and in nutritional medicine practice was that almost all of these studies evaluated only one nutrient at a time. For example, the study evaluated only vitamin C or vitamin E or selenium or calcium or alpha lipoic acid. This is just the way we do research. However, vitamin E and vitamin C are not drugs. They are nutrients from foods; however, today because of supplementation we are able to get them at levels unobtainable in foods. All of these nutrients work together in a synergistic way.

Vitamin E is the best antioxidant in the cell wall. Vitamin C is the best antioxidant in the plasma. Glutathione is the best intracellular antioxidant. All of these antioxidants need the so-called antioxidant minerals and B-cofactors to do their job. I not only want my patients to receive all the health benefits that these nutrients can provide, but I also want to be sure that these nutrients to the cell are provided at optimal levels. Therefore, cellular nutrition is defined as providing all of these nutrients to the cell at optimal levels or to those levels which provide a health benefit according to medical literature.



RAY D. STRAND, M.D.
Specialist in Nutritional Medicine
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Multivitamins and Healthy Immune Function

Adequate nutrient intakes are required for the immune system to function efficiently. A good multivitamin can enhance the immune system by supporting the body's natural defenses on both a structural and cellular level.

A recent article published in the British Journal of Nutrition summarizes the roles of select vitamins and trace elements in immune function.

Adequate intakes of micronutrients are required for the immune system to function efficiently. Micronutrient deficiency suppresses immunity by affecting antibody responses, leading to imbalances in the immune system. This situation increases susceptibility to infections, which increases disease and death risk. In addition, infections aggravate micronutrient deficiencies by reducing nutrient intake, increasing losses, and interfering with utilization by altering metabolic pathways. Inadequate intakes of micronutrients are common in people with eating disorders, smokers (active and passive), individuals with chronic alcohol abuse, certain diseases, during pregnancy and lactation, and in the elderly.

Micronutrients contribute to the body's natural defenses on three levels by supporting physical barriers (skin/mucosa), cellular immunity, and antibody production. Vitamins A, C, E, and the mineral zinc assist in enhancing the skin barrier function. Vitamins A, B6, B12, C, D, E, and folic acid, and the minerals iron, zinc, copper and selenium work synergistically to support the protective activities of the immune cells. Finally, all these micronutrients, with the exception of vitamin C and iron, are essential for the production of antibodies.

Overall, inadequate intake and status of these vitamins and minerals may lead to a suppressed immune system, which increases the risk of infections and aggravates malnutrition. Therefore, supplementation with a multivitamin that includes these micronutrients can support the body's natural defense system by enhancing all three levels of immunity.

Vitamin C and E Supplements Lower Diabetic Retinopathy Risk

Diabetic retinopathy is a leading cause of blindness. It occurs when diabetes damages tiny blood vessels inside the retina (the light-sensitive tissue at the back of the eye). There may be an association between the use of vitamin C and E supplements and a reduced risk of diabetic retinopathy.

A study published in the American Journal of Clinical Nutrition examined 1,353 type 2 diabetics who were diagnosed from 1993 to 1995. Data from these subjects revealed no association of diabetic retinopathy with vitamins C and E from food alone, but a decreased risk was found among those who reported long-term (> 3 years) use of vitamin C or E or multivitamin supplements. Compared to those who did not report supplement use, long-term supplement users experienced a two-fold reduction in the risk of developing diabetic retinopathy.

Although there had previously been evidence of this association from in vitro, animal, and short-term research, this was the first epidemiologic study on retinopathy to show the same protective effect associated with supplemental vitamin C and vitamin E.

American Journal of Clinical Nutrition, Vol. 79, No. 5, 865-873, May 2004

Decreased antioxidant levels increase risk of age-related macular degeneration with exposure to sunlight

The journal Archives of Ophthalmology recently reported that having reduced plasma antioxidant levels and increased exposure to sunlight increases the risk of neovascular, or advanced age-related macular degeneration (AMD).

In a recent study (titled the European Eye Study), over 4,400 participants over age 65 were analyzed for the presence of macular degeneration. Their blood plasma was evaluated for vitamins C and E, the carotenoids lutein and zeaxanthin, and the mineral zinc. Each individual also completed a questionnaire regarding their typical exposure to sunlight. This was used to estimate blue light exposure from visible light, which is known to contribute to the development of macular degeneration. Early stage macular degeneration was detected in 2,182 participants, and 101 had the advanced form of the disease. The research found no association between blue light exposure and early macular degeneration.

However, among participants in the lowest quartile (25 percent) of serum vitamin C, zeaxanthin, vitamin E and zinc, exposure to blue light significantly increased the risk of advanced macular degeneration.

Arch Ophthalmol 2008 Oct;126(10):1396-403

Fatty Meals Cause Inflammation of Your Arteries / Ray D. Strand, M.D.

Studies have shown that when you eat a meal including an Egg McMuffin, potato cakes, and a side of sausage, your arteries literally go into spasm for about 4 to 5 hours. A meal that contains a lot of saturated and trans fats causes a significant inflammation of the fine lining of your arteries. This inflammation literally leads to spasm of your arteries. These studies were done with the use of ultrasound checking the radial artery or the artery in the wrist.

How does a fatty meal like this actually cause inflammation of your arteries? When you eat a meal loaded with what I refer to as "bad" fat, the amount of fat in your blood stream goes up significantly and this causes an excessive release of free radicals. The free radicals irritate the fine lining of your arteries and cause an inflammatory response and spasm. Researchers realized this when they would give their participants vitamin C and vitamin E in supplementation and then have them eat a fatty meal. Their arteries would only go into spasm for 4 to 5 minutes. The antioxidants (vitamin C and vitamin E) were able to quench the free radicals before they could cause any irritation to the lining of your arteries.

RAY D. STRAND, M.D.

Specialist in Nutritional Medicine

The Health Concept of Cellular Nutrition / Ray D. Strand, M.D.

As you study the medical literature, you begin to realize that there are several different kinds of free radicals that are found in various parts of the body. When you study vitamin E, which is probably the best antioxidant within the cell wall, you will generally see a definite health benefit from taking this nutrient.

However, when you see a study that combines vitamin C with vitamin E, you will usually discover that the participants receive even a better health benefit. It becomes very obvious that you want to take a variety of antioxidants that will work in various parts of the body and against different free radicals. It also becomes obvious that these antioxidants need the supporting minerals and B cofactors to perform at their optimal level.

When you provide all of these nutrients to the cells at their optimal levels via supplementation, the cell can decide what it needs and does not need. Over time (usually 6 to 12 months), the body is able to totally replace any deficiencies and bring all the other supporting nutrients up to optimal levels. This will not only optimize the body's natural antioxidant defense system, but it will also create the synergy that is so critical in preventing oxidative stress.

RAY D. STRAND, M.D.
Specialist in Nutritional Medicine