New antioxidants are found in beef, chicken, and pork!

Antioxidants discovered in meat!

Osaka Metropolitan University researchers developed a new protocol for selective and highly sensitive detection, discovering five types of 2-oxo-imidazole-containing dipeptides(2-oxo-IDPs) using mass spectrometry. The 2-oxo-IDPs, present in living organisms, exhibit very high antioxidant activity, and were found to be abundant in meat including, beef, pork, and chicken. CREDIT Hideshi Ihara, Osaka Metropolitan University

 Imidazole dipeptides (IDPs), which are abundant in meat and fish, are substances produced in the bodies of various animals, including humans, and have been reported to be effective in relieving fatigue and preventing dementia. However, the physiological mechanism by which IDPs exhibit these activities had not been determined previously.

A research team, led by Professor Hideshi Ihara from the Osaka Metropolitan University Graduate School of Science, was the first to discover 2-oxo-imidazole-containing dipeptides (2-oxo-IDPs)—which have one more oxygen atom than normal IDPs—and found that they are the most common variety of IDPs derivatives in the body. The researchers also found that they have remarkably high antioxidant activity.

In their study, the researchers established a method for selective and highly sensitive detection of five types of 2-oxo-IDPs using mass spectrometry, which enables quantitative detection of trace 2-oxo-IDPs in living organisms. Using this method, they revealed for the first time that beef, pork, chicken, and other meats contain antioxidants, not only IDPs but a variety of 2-oxo-IDPs. Their findings were published in Antioxidants.

“We hope that this research method, which enables advanced analysis of 2-oxo-IDPs, will be applied to basic biology and medicine, agriculture, and pharmacy, where it will help improve peoples’ health and prevent diseases,” concluded Professor Ihara.

Kimchee – What are the health benefits of kimchee!


Kimchee - what are the benefits to our health

Kimchee – what are the benefits to our health

Never heard of kimchee?  Then let me be the one to introduce you this really amazing (and healthy) food.

But before I start I should explain that my love of kimchee is about 25 years old now.  It started in a sadly long defunct restaurant in South Wimbledon, London whose name escapes me for the moment. (It was great and real shame it closed.)




The evening we went (a Saturday I think) my eating life changed.  For the first time I tried Kimchee – the spicy fermented cabbage which is the hallmark of Korean food.    Talking to the gentleman who ran the place I was told that there are around 100,000 different types of fermented and picked vegetable dishes on the peninsula.  It was then a decided (by my wife and I) that our next holiday had to be to Korea. When we went we find it was (and still was on subsequent visits) a paradise for those who love hot and tasty food, wonderful people, great scenery and some of the finest sights in Asia.  (Ad for Korea over but do go… you won’t regret it).

Back now to the discussion of kimchee and why it is good for you.

As you may have picked up fermented foods (such as sauerkraut) are the fashion of the moment.  Kimchee comes into this category of tasty things.

The first point is that kimchi (an alternative spelling) is low in calories and high in fibre which makes it a great part of a weight loss program!

Secondly it is very high in vitamins.  In particular vitamin A, vitamin B1, vitamin B2 and vitamin C.  I’m told that the vitamin C content is upped by the fermentation process.

Kimchee is also a great source of antioxidants.  You can read up about the benefits of anti-oxidants at our previous blog.

But most importantly it is probiotic.  According to the NHS “Probiotics are live bacteria and yeasts promoted as having various health benefits. They’re usually added to yoghurts or taken as food supplements, and are often described as ‘good’ or ‘friendly’ bacteria.”  Again we have a whole blogful of data here on probiotics.

So what is Kimchi useful for health-wise?

  1. Diabetes comes to mind. Koreans, it seems, have a lower incidence than say the
    Kimchi - why it is great for you

    Kimchi – why it is great for you

    US and this has been attributed to the kimchi in the diet.  And it does help reduce blood sugar levels.

  2. Yes I was a bit surprised by this as well!  But again the great bacteria produced by eating kimchee do their job!
  3. Lowers cholesterol. Now kimchi has a high level of garlic which may well help reduce Cholesterol.
  4. Boost the immune system.
  5. General digestive health including bowel problems. Here both the fibre and the bacteria come into play.
  6. Aids weight loss and helps fight obesity!
  7. Anti-aging properties. Collagen produced by the bacteria helps keep you skin in tip top condition!

So where can I get kimchee?  Well these days a lot of supermarket chain sell it otherwise specialist Asian stores are your beast!

Otherwise you might even want to consider making your own.  Here is the recipe I use.

PS  I should mention that kimchi smells quite strong.  So both my wife and I have had complaints when we have taken it into work.

PPS It is not just vegetables which are fermented.  I once tried fermented fish guts.  You should too.

 




 

Top 10 Foods with High Levels of Antioxidants


Top 10 Foods with High Levels of Antioxidants

As many of you know by now I’m pretty interested in Antioxidants and the whole realtionship between diet and health. Please check out this inforgraphic and start adding to your meals today!




Top 10 Foods with High Levels of Antioxidants

From Visually.




What are superfoods? This is eye opening




Superfoods

Superfoods




What are superfoods?

We examine the evidence behind the health claims of 10 of the most popular so-called superfoods.

So-called, because there is no official definition of a “superfood” and the EU has banned health claims on packaging unless supported by scientific evidence.

But that hasn’t stopped many food brands from funding academics to research the health benefits of their product.

The superfood trend exploits the fact that healthy lifestyle choices, including diet, can reduce our risk of chronic diseases like heart disease, stroke and cancer.

The food industry wants to persuade us that eating some foods can slow down the ageing process, lift depression, boost our physical ability, and even our intelligence.

Many of us want to believe that eating a single fruit or vegetable containing a certain antioxidant will zap a diseased cell.

The problem is that most research on superfoods tests chemicals and extracts in concentrations not found in the food in its natural state.

Garlic, for example, contains a nutrient alleged to help reduce cholesterol and blood pressure. But you’d have to eat up to 28 cloves a day to match the doses used in the lab – something no researcher has yet been brave enough to try.




Foods that have been elevated to superfood status in recent years include those rich in antioxidants (such as beta-carotene, vitamins A, C, E, flavanoids and selenium) and omega-3 fatty acids.

Antioxidants are chemicals thought to protect against the harmful effects of free radicals, which are chemicals naturally produced in every living cell and known to cause cell damage.

However, evidence about this and other health benefits of antioxidants is inconclusive. In a review of the scientific evidence in 2011 (PDF, 188kb), the European Food Safety Authority (EFSA) found no evidence that the antioxidant action on free radicals observed in the lab was of any benefit to human health.

On the other hand, some research suggests that certain antioxidant supplements may be harmful (PDF, 2.72Mb).

While the concept of a “miracle food” remains a fantasy, it’s pretty well-established that obesity and alcohol are the two most common causes of major long-term illness and increased risk of premature death.

Importance of a balanced diet

Diet plays an important role in our health, but there is concern that too much focus on individual foods may encourage unhealthy eating.

“No food, including those labelled ‘superfoods’, can compensate for unhealthy eating,” explains Alison Hornby, a dietitian and spokesperson for the British Dietetic Association (BDA).

“If people mistakenly believe they can ‘undo’ the damage caused by unhealthy foods by eating a superfood, they may continue making routine choices that are unhealthy and increase their risk of long-term illness.”

Dietitians avoid the term “superfood” and prefer to talk of “super diets”, where the emphasis is on a healthy, balanced diet, rich in fruit and vegetables and wholegrain foods.

There is good evidence that the Mediterranean diet can reduce the risk of some chronic diseases and increase life expectancy.

This diet includes plenty of fruit and vegetables, olive oil and legumes, and less meat and dairy foods than the typical Western diet.

Hornby says: “When it comes to keeping healthy, it’s best not to concentrate on any one food in the hope it will work miracles.

“All unprocessed food from the major food groups could be considered ‘super’. All these foods are useful as part of a balanced diet.

“You should eat a variety of foods, as described by the eatwell plate, to ensure you get enough of the nutrients your body needs. Focusing on getting your five portions of fruit and vegetables a day is a perfect way to start.”

We’ve teamed up with the BDA to look at the best available research to see if the health claims of 10 popular “superfoods” add up. Click on the foods listed below to see the evidence: