Newswise — Rockville, Md. (June 7, 2021) – Superfoods like turmeric and honey have long been recognized for their ability to promote health and wellness. New studies being presented at NUTRITION 2021 LIVE ONLINE take a closer look at the science behind the health benefits of superfoods. Here are four highlights:
Snacking on mangos could help lower chronic disease risk
Mangos contain a variety of vitamins, minerals, fiber and unique micronutrients. To better understand the health benefits of this tropical fruit, a study from San Diego State University examined 27 overweight and obese adults who consumed 100 calories of fresh mangos or 100 calories of low-fat cookies daily for 12 weeks. Compared to those who ate the cookies, participants consuming mango showed improvements in certain chronic disease risk factors including fasting glucose levels and inflammation, although cholesterol levels and body weight were not affected. These results suggest that, compared to the low-fat cookies, daily mango consumption could improve certain risk factors associated with being overweight or obese.
Martin Rosas will present this research online in poster P07-067-21 during NUTRITION 2021 LIVE ONLINE from noon on Monday, June 7 through 5:30 p.m. on Friday, June 10 (abstract; presentation details). Images available.
Nanoparticles contribute to honey’s anti-inflammatory benefits
Although the medicinal qualities of honey have been known since ancient times, scientists are still uncovering the biochemistry responsible for the health benefits of this sweet substance. Researchers at the University of Nebraska-Lincoln have discovered that honey contains tiny nano-scale particles with a membrane-enclosed structure similar to exosomes found in the body. Experiments with these exosome-like nanoparticles showed that they can reduce inflammation in mice with experimentally induced liver injury and could potentially inhibit activation of a key inflammatory enzyme complex.
Jiujiu Yu will present this research in an on-demand session during NUTRITION 2021 LIVE ONLINE from noon on Monday, June 7 through 5:30 p.m. on Friday, June 10 (abstract; presentation details). Image available.
Spicing up your diet could help lower blood pressure
A new study shows that adding herbs and spices to your diet may do more than improve the flavor. Researchers from Penn State University and Texas Tech University examined the cardiometabolic effects of incorporating mixed herbs and spices into an average American diet in adults at higher risk for cardiometabolic disease. The study included 71 participants who ate diets with 6.6, 3.3 and 0.5 grams per day of herbs/spices for four weeks. The three study diets did not show any differences in cholesterol or blood sugar levels. However, when the diet with the most herbs and spices — the equivalent of about 1.5 teaspoons — was eaten, 24-hour blood pressure levels were improved compared to the diet with the lowest amounts of herbs and spices.
Kristina Petersen will present this research in an on-demand session during NUTRITION 2021 LIVE ONLINE from noon on Monday, June 7 through 5:30 p.m. on Friday, June 10 (abstract; presentation details).
Ginger, cinnamon and turmeric supplements linked with cholesterol benefits
Ginger, cinnamon and turmeric have been used in food preparation for centuries and implicated as health-promoting due to their anti-inflammatory and antioxidant properties, but their effects on health and specific diseases such as diabetes and cardiovascular disease need more research. A new study from Clemson University examined how these spices as well as the curcumin and curcuminoid pigments found in turmeric affect cholesterol levels in people with type 2 diabetes. The researchers analyzed 28 studies of randomized controlled trials that included a total of 1049 control patients and 1035 patients who received the spice supplements in capsule form for one to three months. They found that, in general, ginger, cinnamon, turmeric, curcumin and curcuminoids were associated with an improved lipid profile for people with type 2 diabetes. Considerations included spice dose, species, duration of consumption and population characteristics. Although the available studies are limited and more studies are needed, the findings suggest that these spices may offer a potential benefit for people with type 2 diabetes and unhealthy high cholesterol levels.
Sepideh Alasvand will present this research online in poster P07-024-21 during NUTRITION 2021 LIVE ONLINE from noon on Monday, June 7 through 5:30 p.m. on Friday, June 10 (abstract; presentation details).
NUTRITION 2021 LIVE ONLINE is the flagship online meeting of the American Society for Nutrition to be held online June 7–10, 2021. Watch on-demand sessions, view posters and more by registering for a free pass to attend the virtual meeting.
Please note that abstracts presented at NUTRITION 2021 LIVE ONLINE were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.
About NUTRITION 2021 LIVE ONLINE
NUTRITION 2021 LIVE ONLINE, held June 7–10, 2021 is a dynamic virtual event showcasing new research findings and timely discussions on food and nutrition. Scientific symposia explore hot topics including clinical and translational nutrition, food science and systems, global and public health, population science and cellular and physiological nutrition and metabolism. https://meeting.nutrition.org #NutritionLiveOnline
About the American Society for Nutrition (ASN)
ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice and education. http://www.nutrition.org
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