Unique Health-Related Articles

	Health Yogurt: an anti-stress? The daily consumption of yogurt improve resistance to stress of individuals. This seems to indicate the results of an experiment at the University of South Bohemia in Ceske Budejovice in the direction of the Department of Clinical Pharmacology of the Hospital of the city [1-2]. Twenty-two healthy students agreed to eat plain yogurt 250 ml per day during the six weeks that lasted their period of review, the preparation for passing the tests. Blood tests performed before and after the experience on these subjects and on a control sample based on the same number of students who have not eaten yogurt, showed a decrease in the average number of lymphocytes in second group of subjects. The weakening of the immune system and found is supposed to be a consequence of stress endured by the individuals concerned. In the group of consumers of yogurt, subject to the same stress conditions, increased white blood cell count is denoted cons. These results are of interest to the team of the department of pharmacology, which will initiate a research program on a larger scale on this topic. They are hoping to achieve, to do this, the support of the Chamber of Agriculture of the Czech Republic [3]. Weight Loss Secret - Supplements Can Help Speed The Process Living in today's world means having less time to make your a proper diet and weight control a priority. In an effort to ensure that everything gets done we sacrifice sleep, exercise and even a healthy diet. Today, eating is no longer the process of providing your body with nourishment. It has become an act of mere self-preservation in which we eat so that we do not die of hunger. Often times our diet is structured on convenience instead of health. We turn to fast food for our daily nutritional needs, making us the oh-so-popularly-obese fast food generation. Of course we certainly can't sacrifice our professional and social commitments in the name of a healthy diets. So the question is can we give our body what it needs on the go? Well, the answer is yes. This desperate situation has created the perfect platform for the success of dietary supplements. Dietary supplements are also called food and nutritional supplements and are products that contain concentrated forms of essential nutrients, such as vitamins, minerals, etc. These substances are specifically made to fulfill a person's nutritional needs. Dietary supplements can make life a lot easier for everyone facing the challenge of regularly consuming a healthy and balanced diet.  Not only, do they give your body what it needs, they can also help you in your weight loss quest. Supplements should be an integral part of your weight loss routine.  An important step in losing weight is eating healthy. Since we usually do not have the time to spare to carefully measure our intake of the four basic food groups, the use of supplements ensures that our bodies are not left wanting . Additionally dietary supplements may also improve your metabolism, which could aid you in losing weight. One proven and  popular dietary supplement that can help you lose weight is Glucomannan, which is a unique all natural soluble dietary fiber that expands 50 times its size in your stomach helping you overcome the #1 enemy of weight loss... overeating and cravings. In addition to the amazing support for your weight loss goals, on its way through the body, glucomannan collects and removes fat from the colon wall, thereby promoting bowel elimination; while absorbing intestinal toxins and helping to normalize blood sugar. Another such ingredient is Chá de Bugre, which is the Brazilian secret to weight loss because of it's ability to stimulate fat burning by working to gently energize your metabolism, while at the same time helping to lower your cravings for food. There is also promising studies showing how it can reduce fatty deposits and reduce the amount and appearance of cellulite. While weight loss is a daunting task, every tool in your belt will help you reach your goals. Supplements like that acai berry  may very well give you the push you need to get that body you want. Stay tuned as our next e-mail will give you the low down on workout plans. An All Natural Weight Control Method  =============================================== Focus Matured, the kitchen appears to be promising molecular Founded two decades ago, molecular cuisine has long been shown only at particular event. But after having seduced some of the greatest masterpieces of French and international cuisines, it is now beginning to penetrate other environments such as kitchens, retirement homes and also the environment of individuals. Having reached a certain maturity, this approach is that molecular gastronomy is therefore now as very promising. des seniors. Hence the particular interest of a young company Dijon, Kitchen Innovation, specializing in molecular gastronomy and culinary technology for Senior'Act, collective action brought by the Inter Gerontology Center (PGI) in Burgundy and Franche Comte, in connection with the cluster Vitagora, which aims to encourage businesses to better meet the nutritional needs of seniors. "Molecular gastronomy is a process and not a new style of cooking," reminds Anne Cazor, founder of Kitchen Innovation, a company created when she made ​​her third cycle thesis in the Laboratory of Molecular Gastronomy College France, under the supervision of Hervé This, after earning his engineering degree in agribusiness.  That's how she knows this sport long considered a "laboratory curiosity" over the years become a "kitchen event.  By creating this company and launching the "sales division" over the Internet, through which it could begin marketing agents textures, precision equipment and utensils, selected in collaboration with chefs, Anne Cazor thus contributed to changing the image of molecular cuisine. An approach that will further strengthen later with the creation of two other poles around the training and advice, the three poles of the enterprise being supplied by R & D conducted internally, under the responsibility of Aurélie Legrand, in charge of R & D and quality. An approach that interests kitchens and nursing homes Today, Kitchen Innovation proposes both training and advice while selling the hardware. "So far we are from the resale of hardware and additives that we sell we package in our own laboratory. But we are working with the help of Burgundy and INPI Innovation, development of laboratory equipment that has not yet been adapted to the kitchen, "says Anne Cazor.  In consulting, the company Dijon adherent Vitagora is requested by the chefs but also by the food industry, especially SMEs, to work on specific issues facing these firms. "This can be for example in the formulation of a cake where some techniques from molecular gastronomy can provide effective solutions," she says. As for training, aimed at different audiences, and especially chefs, with their range has expanded, now training "four hands" Anne Cazor offers with Jean-Francois Mayor a former chef de Besançon, bringing together some scientific support to a processor.  As for the topics addressed, they were redefined around textures, formations of interest, therefore, other settings such as kitchens and homes.  Some elderly people have problems swallowing. They also encounter problems during meals related to the texture of food offered.  The traditional solution is then to mix these foods that they can eat.  "This is to offer something other than purees for seniors that we have been providing training for cooks on the textures of retirement homes, like Nuits-St.-Georges, where we also conducted training on the emotion of the meat through the use of specific firings, "said Anne Cazor. A new wave of cuisine Now mature, molecular gastronomy begins "to keep its promises".  The only regret of the founder of Innovation Kitchen, its development remains slow in France compared to a country like Spain.  "In China, where we went to demonstrations in Shanghai and Hong Kong, there is a craze of people and chefs for molecular gastronomy. We sell our kit of molecular cuisine in Hong Kong," concludes she said.  She said it would be unfortunate to fall behind on this process considered by some as a new wave of fine dining.  ------------------------------------------------------------------------ Environment Persistent organic pollutants in food The Delta region of Pearl River, which includes Hong Kong, is one of the most prosperous areas of China. Because of its rapid industrial and economic development, it must face, however, many environmental problems. Persistent organic pollutants (POPs) are chemical compounds difficult to degrade, accumulate easily in the tissues of living organisms which have an impact on health.  These substances are derived from the production and use of chemicals, particularly pesticides.  They can also be produced unintentionally by human activities (combustion, waste incineration, etc.). A team from the Hong Kong Baptist University (HKBU) analyzed several persistent organic pollutants in various foods. The researchers were particularly interested to polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls to (PCBs), organochlorine pesticides (OCPs) and polybrominated diphenyl ether (PBDE).  Foodstuffs were purchased in markets and in several supermarkets in Hong Kong. Organic contaminants were detected in most foods analyzed. For each group of POPs, the highest concentrations were found in meat, with a total PAH concentration of 47.9 ng / g (dry weight). A significant correlation was also observed between the fat content of foods and the concentration of POPs. On oils (vegetable oils, fish oil), levels of POPs detected in Hong Kong are generally no higher than those reported by some American studies, Australian or European. HKBU team also looked at the risk assessment of POPs. They prove that the concentrations of PAHs, PCBs, OCPs, PBDEs are below the thresholds set by U.S. EPA or the U.S. FDA between others, suggesting that, in general, consumption of these foods do produce no adverse health effects. Scientists note however that there is little information regarding the risks to the simultaneous presence of different contaminants in food.   ------------------------------------------------------------------------  Genetics Milk cow genetically modified to feed infants   Chinese scientists from the State Key Laboratory of Agro-Biotechnology, China Agricultural University have succeeded in transplanting human genes in 300 dairy cows to make them produce milk with qualities similar to breast milk. These proteins are abundant in breast milk are easily absorbed by the body and stimulates the immune system. This will reinforce the immune system of infants and reduce the risk of infection.  Prof. Li, a researcher at the origin of this experience, however, specifies that this milk, which lacks antibody and a specific protein that stimulates the intellect of babies through the nervous system, and should not be seen as the perfect substitute. Scientists have used cloning technology to introduce human genes into the DNA of Holstein dairy cows, before implanting the embryos in cows genetically modified carriers. They also revealed at an exhibition at the Agricultural University of China, they had increased the fat content of about 20% and also changed the level of milk solids, making its composition closer that of breast milk as its immune functions.The team of Prof Li Ning has worked with the company Beijing GenProtein Biotechnology. Milk from cattle will be a cheap source of protein rare, which are valuable elements recognized by the pharmaceutical, cosmetic and food products. Prof. Ning Li said that the marketing of the first research on milk will be in the next three years in China.  The Chinese Ministry of Agriculture has given the green light to test the milk from this genetic manipulation.  Modified milk has indeed passed the safety tests of the Chinese Center for Disease Control and Prevention, which has decreed healthier than conventional milk cow However, it will wait at least ten years before the consumer since the taste of cow milk.  For, although the researchers have managed to get three generations of genetically modified cows, marketing requires a much more substantial cows. Genetic engineering technology is increasingly being studied by the pharmaceutical and biologics. It is now widely used around the world to mass produce vaccines and medicines like insulin. China is now a leader in research on genetically modified foods, which can be explained in part by rules vis-à-vis the technology more flexible in China than in Europe.  It is important to mention that during the experiments, which led to the birth of 42 calves transgenic, only 26 survived. Ten calves died shortly after birth, most of gastrointestinal disease, and six others died during their first semester. It is not without power and many sharp reactions that this experience has generated worldwide. ------------------------------------------------------------------------ Research Policy The Year of Health focuses on rare diseases As part of Year of Health [1], rare diseases have been the theme of the month of February.  At the International Day of rare diseases, Monday, February 28, 2011, the University Hospital of Charity opened a new center dedicated to this type of pathologies.  In parallel, the Parliamentary State Secretary Federal Ministry of Education and Research (BMBF), Helge Braun, inaugurated the photographic exhibition "Orphans of medicine - Living with a rare disease." Rare diseases are, paradoxically, quite common.  Such a condition is considered rare when it affects less than 0.05% of the population, less than one in 2000. However, there are different between 5000 and 8000.  Thus, about four million people in Germany and 30 million in the EU are affected.  However, most of these diseases is poorly understood, their diagnosis in people is often very difficult.  On the other hand, research is often neglected by drug manufacturers, whereas the number of potential customers is too low. Charity has installed its new Berlin Centre for Rare Diseases [2]  In the future, a centralized medical coordination should take care to ensure patient access as quickly as possible to contact persons to diagnose and treat clinical symptoms. "Caring for patients with rare diseases, to study rare diseases in the field of national and international associations and promote multi-professional cooperation are the tasks of the Berlin Centre for Rare Diseases," said Heiko Kruder Director of the Clinic of General Pediatrics of Charity. Most of these diseases have a genetic cause.  "Modern methods of genome analysis will help us to diagnose rare diseases better and faster." Said Stefan Mundlos, Director of the Institute of Genetic Medicine and Human Genetics of Charity.  Through a combination of diagnostic expertise and clinical excellence, the new center is well equipped to help patients and consultations should be intensified. In the context of Year of Health, the BMBF wants to open the current issues of health research as many through exhibitions, debates and reports.  In this context, the Alliance for Rare Diseases Chronic (ACHSE) [3] and the Care Foundation-for-Rare [4] have organized an exhibition of photographic art on rare diseases.  On this occasion, the godmother of ACHSE explained that "the exhibition helps to consciously perceive more people with rare diseases and to better support them."  She will be accompanied by a series of lectures open to the public and will tour the rest of Germany. ---------------------------------------------------------------
	Flowing water Biodiversity enhances the quality of water Eutrophication of water damage around the world.  However, streams and rivers are excessive nutrients better cope with that if they have a greater biodiversity. This was a biologist with an ingenious experiment for the first time directly detected. Eutrophication of water bodies worldwide is a growing problem: the substances used in agriculture are washed from the soil pass into rivers and seas and make each other there by the ecosystems. In the Baltic, such as this leads to massive algae blooms in the summer regularly. ANZEIGE At least come with running water eutrophication, however, more clear, if they contain a greater diversity of species - this relationship was confirmed by the U.S. scientist Bradley Cardinale with an elaborate experiment right now.  To this end, he simulated in the laboratory ecological variants of streams, which were seeded with different numbers of species of algae.  In the system of pipes circulating water containing nitrate.  Nitrates, as a component of fertilizer from fields via streams and rivers to the coastal regions of the oceans. Together with phosphates they lead to eutrophication of waters.   By various surface structures and flow rates generated habitats, biologist with a total of 150 small ecological niches for up to eight species of green algae and diatoms , which he exposed there.   He took advantage of species that are widespread in North America.  The algae increased during the six-week duration of an experiment in deposits on the inner walls of the tubes.   The added nitrate was taken up by plants more quickly, the greater the number of algal species was, grew all eight species of algae in the water disappeared, excess nitrates four and a half times faster than in the tubes with only one type of algae.  This could explain why the case of identical conditions and only a small biodiversity pollution are effectively eliminated less, writes Cardinale, who works at the University of Michigan, in the journal "Nature" .   "A loss of biodiversity through species extinction could affect the ability of our planet, to remove the dirt that we leave," said Cardinale, the sole author of the work.  Only by preserving the natural biodiversity, it is therefore possible to preserve the water quality of rivers or improve.  The problem is, however, that over-fertilization can be known to fall Biodiversity: Some species disappear, while individual benefit other extreme.  As both effects - the effect of biodiversity on the eutrophication and the effects of eutrophication on biodiversity - interact in nature, must now be further explored. wbr/dapd wbr / DAPD --------------------------------------------------------------------------------  A sensor in the form of film to test the freshness of meat and fish     It is very difficult to distinguish between the fresh cuts of meat or fish wrapped.  Researchers at the Fraunhofer Society has developed a sensor film form that can be directly integrated into the packaging to provide quality control.  A color change indicates whether the food is spoiled.  Faced with tainted food scandal, the client became suspicious, especially when faced with a potential re-labeling, storage conditions sometimes questionable, the risk of breaking the cold chain.  The Fraunhofer research and development for micro-therapy (SWFT) has developed its solution within the framework of a project funded by the Federal Ministry for Education and Research (BMBF). The film developed by SWFT is integrated within the packaging and reacts with biogenic amine.  These molecules are produced during the decomposition of food products, particularly in the case of fish and meat.  They are mainly responsible for the odor of spoiled products.  If these molecules are in the air from the package, the film turns from yellow to blue depending on the concentration of biogenic amine.   In contrast to the expiration date is an estimate, this new control mechanism is based on quantitative analysis.  In addition, the low cost of this system lends itself to mass production. The food industry requiring high standards of hygiene, the sensor does not come into direct contact with food.  It is separated by a layer allowing only the gas phase.  In addition, researchers are working on a module measuring integrating these sensors, to enable workers to test food products directly.  The unit will closely analyze the color change and deliver a more accurate estimation than the naked eye. Les changements intermédiaires se laissent évaluer. The changes will allow intermediaries to assess.  Researchers SWFT are looking for industrial partners to continue development and begin the industrialization of these facilities.  -------------------------------------------------------------------------------- The influence of vitamin A on the immune The team of Professor FAGARASAN Sidonia, a researcher at the Center for Allergy and Immunology RIKEN Yokohama, managed to highlight the nature of the effect of vitamin A on cell B1, showing how a deficiency can have serious consequences immune defenses.  Stimulating the body's defenses, vitamin A is widely used. Cependant les informations concernant son influence sur les cellules immunitaires restaient encore peu précises. However, information regarding its influence on immune cells were still unclear. Particularly present in the peritoneal cavity lining the intestines, abdomen and pelvis, B1 lymphocytes are immune cells capable of producing antibodies without the help of T lymphocytes. They thus provide a response of the organism in the first moments of infection.  Once requested, the B1 cells begin a process of maturation and release of immunoglobulins M and A (IgA and IgM), antibodies targeting bacteria and viruses present in the intestines and blood flow. Scientists have studied mice having undergone a diet without vitamin A. They found a significant decrease in the number of B1 cells in the peritoneal cavity and a progressive decrease in their proliferation.  These cells could also release a very small number of immunoglobulin A and M. Despite the transplantation of B1 lymphocytes from healthy subjects, the mice did not survive the injection of a vaccine against pneumonia used to test the effectiveness of immune defenses.  Indeed, a steady decrease in the proliferation of these cells B1 did not allow an adequate defense to the disease.  The scientists then investigated the molecular scale and a transcription factor called nuclear factor of Activited T cells 1 (NFATc1). This factor regulates the expression of many genes vital for maintaining the integrity and activity of cell B1. Yet mice with a deficiency of vitamin A showed a rate of transcription of the gene coding for NFATc1 extremely low. The injection of tretinoin (all-trans-acid retinoic ATRA), a molecule derived from vitamin A, B1 cells has a large recovery in the level of gene transcription.  Thus, proliferation was restored and the B1 cell population has almost quadrupled during the 10 days of treatment.  Scientists have therefore demonstrated that vitamin A allows induction of transcription factors most important in the immune response in cell B1. The next stage of the work of Professor Sidonia FAGARASAN will determine how vitamin A influences other players in the immune response.   ----------------------------------------------------------------------------------- Alimentation Food Feeling satiated is complex   Stir odors in what you eat can help produce more satiating foods. That's the conclusion of the Rianne Ruijschop Nizo Food Research Ede in the Netherlands who worked on the effects of different flavors on the sensation of satiety. The team's research center has added two different flavors of strawberry yoghurt pots and asked for volunteers who procured as a feeling of satiety.  The odors were inseparable for most people, one of the jars contained a single aroma chemical, and the other contained a more complex flavor of fifteen chemicals. All 41 volunteers reported having a greater feeling of fullness after consuming the yogurt flavor complex.  However, in a separate experiment, Ruijschop showed that when the supply of yoghurt was unlimited, the volunteers ate the same number of pots for both types of yogurt. Ruijschop admits that the flavor is only one factor contributing to the sensation of fullness and also now seeking to alter the texture of yogurt, to develop more satiating foods, helping dieters.   http://www.bulletins-electroniques.com/actualites/65674.htm   ------------------------------------------------------------------------------- Environment   The University of Twente developed a catalyst for cleaner water   Drinking water is essential, and in areas with intensive agriculture on sandy land, as in the eastern Netherlands, pollution of groundwater with nitrites and nitrates is a growing problem.  These two toxic substances, particularly dangerous for infants, are difficult to remove with current technologies.   Jitendra Kumar Chinthaginjala University of Twente has developed a catalyst that effectively eliminates the nitrites and nitrates in drinking water. The catalyst converts the nitrites and nitrates in combination with hydrogen, into harmless nitrogen. This new method can be used in treatment plants of water, and will be increasingly necessary in future years.