Heart Health. The heart beats about 2.5 billion times over an individual’s lifetime, pushing millions of gallons of blood to every part of the body. This steady flow carries oxygen, fuel, hormones, other compounds, and essential cells. It also takes away the waste products of metabolism. However, when the heart stops, the essential functions fail.
Given the heart’s never-ending workload, it can also fail. It can be brought down by a poor diet, lack of exercise, smoking, infection, unfortunate genes, and more. One of the key problems is atherosclerosis. This is the accumulation of cholesterol-rich plaque inside the arteries. This plaque can limit blood flow through the arteries, coronary arteries, and other arteries throughout the body. When a plaque breaks apart, it can cause a heart attack or stroke.
Although many develop some form of cardiovascular disease (diseases affecting the heart and blood vessels) as they get older, a healthy lifestyle, especially when starting early, goes a long way to prevent cardiovascular disease. In addition, lifestyle changes and medications can help heart-harming illnesses, like high blood pressure or high cholesterol, before they cause damage. And there are medications, operations, and devices that can help support heart health if damage occurs.
Cardiovascular disease is the leading cause of death in the United States. According to the Centers for Disease Control and Prevention, CVD results in 611,105 deaths every year. The most common types of cardiovascular diseases include angina, high blood pressure, or hypertension, heart attack, and atherosclerosis. Cardiovascular disease can develop because of a variety of factors, but it’s widely considered that your risk of heart health issues could be significantly affected by lifestyle choices, such as that of an improper diet and nutrition.
How can seaweed contribute to heart health?
Over the past few decades, researchers have indicated that seaweed may have significant effects on cardiovascular disease. Because of its heart health benefits, we ought to be doing more to include these sea vegetables into our diets. Seaweed covers a vast selection of marine macroalgae, which can be categorized into three groups: brown algae (Phaeophyceae), green algae (Chlorophyta) and red algae (Rhodophyta). Many seaweed species possess an assortment of health benefits. They comprise, among other things, beneficial proteins, antioxidants, minerals, trace elements, dietary fiber and polyunsaturated fatty acids. Seaweed is a rich source of proteins known as bioactive peptides. These chemicals have a similar impact to ACE inhibitor drugs and medications, which are prescribed to help lower blood pressure and prevent heart attacks and strokes.
Seaweed and Cardiovascular Disease
Even though there is not any consensual definition for the word “functional food” globally, this is vastly accepted for foods and food components that have been demonstrated to offer certain health benefits beyond the basic nutrition. The design of functional foods is hence undoubtedly associated to the notion of preventing diseases and/or improving optimal health of consumers, besides the simple nourishment requirements.
Seaweed has been a staple ingredient in Asian cultures for centuries. Given the evidence of the beneficial health effects of seaweeds and/or isolates of macroalgae source, there’s a strong case for their inclusion in regular meals (food and beverages), so as to take advantage of their nutrient benefits. It is expected that the joint efforts of business and research in this field will result throughout the forthcoming decades, in a high number of new functional food products reaching to the current market, including those meant to promote heart health.
As per a study review (over 100 research studies), published in the American Chemical Society’s Journal of Agricultural and Food Chemistry, scientists called for “more attempt to exploit the bioactive compounds as well as their potential for utilization and delivery to consumers in food goods. In a study published in the journal Phycologia, researchers suggest that adding seaweed to processed foods may decrease cardiovascular disease. The authors referred their attention to the manufacturers of such foods to fulfill a responsibility for the well-being of their customers.
Clinical Research
Ole G. Mouritsen, a professor of biophysics at the University of Southern Denmark, and colleagues, examined existing knowledge on the health effects of 35 different seaweed species. In the guide, they provide hints to how both individual consumers and the food industry can use seaweed to create everyday healthier meals. By way of instance, dried and granulated seaweed can substitute some of the flour when producing dry pasta, bread, pizza and snack bars, together with as small as a 5 percent replacement needed. Seaweed salt, according to researchers, can also be a healthier salt. Seaweed’s content of potassium salts does not lead to high blood pressure, unlike the sodium salts, typically used in the processed food.
“We all know that many individuals have difficulty distinguishing between healthy and unhealthy food. With the addition of seaweed to processed foods we could produce healthier food. In many cases we also get tastier food, and it may also help reduce the risk of cardiovascular diseases,” the researchers stated. “It is difficult to determine how much seaweed an individual should have to benefit from its great qualities. Five to 10 g of dried seaweed daily is my quote,” states Mouritsen, who has authored several books on seaweed as a healthy food source.
The development of functional foods using seaweeds for boosting heart health have been particularly examined in meat-based products. In these products, it is very important to improve the fatty acid composition and the material of functional ingredients, while decreasing the contents of cholesterol, fat and salt. Different authors have reported that nutritional worth of meat products can be significantly enhanced by the incorporation of whole seaweeds, without hampering quality and sensory properties. Besides, a remarkable work was done by Schultz-Moreira et al., because combined with describing the enhanced nutritional value of restructured meat once augmented with seaweeds, they also assessed different parameters (e.g., lipid profile, antioxidant enzymes and arylesterase) with effect on cardiovascular disease, as demonstrated in hypertensive rats. Additionally, Lim et al. also revealed that chicken and pork patties fortified with Laminaria japonica could improve postprandial plasma glucose and lipids profiles in borderline-hyperlipidemic adults.
For the last decades, development of drinks with seaweeds or extracts has also become the focus of distinct investigations and of many patent registrations. Among those, researchers have patented a beverage containing water-insoluble algal nutritional fibers (0.01% to 20 percent) and citric acid, sugar, fruit juice, plant thickeners and water, which may prevent from distinct diseases, such as cardiovascular diseases. Besides patents, research studies reported the effects of functional drinks. In general, these studies highlighted that beverages made by incorporating macroalgae, particularly using Ecklonia cava, could be of advantage not only because of their minerals and phenolics richness, but also due to their ability to target ACE-I.
Further Clinical Research
Wakame seaweed (Undaria pinnatifida) is the most popular, edible seaweed in Japan. In humans, 3.3 g of dried Wakame for four months significantly reduced both the SBP 14 � 3 mmHg and the DBP 5 � 2 mmHg (p < 0.01). In a study of 62 middle-aged, male subjects with mild hypertension given a potassium-loaded, ion-exchanging, sodium-adsorbing, potassium-releasing seaweed prepara-tion, significant blood pressure reductions occurred at four months on 12 and 24 g/d of the seaweed preparation (p < 0.01). The MAP fell 11.2 mmHg (p < 0.001) in the sodium-sensitive themes and 5.7 mmHg (p < 0.05) in the sodium-insensitive subjects, which connected with PRA.
Seaweed and sea vegetables contain most all of the seawater’s 77I minerals and rare earth elements, fiber and alginate in a colloidal form. The primary effect of Wakame seems to be via its ACEI activity from at least four parent tetrapeptides and possibly their dipeptide and tripeptide metabolites, especially those containing the amino acid sequence Val-Tyr, Ile-Tyr, Phe-Tyr and Ile-Try in certain combination. Its long-term use in Japan has shown its effectiveness. Other varieties of seaweed may reduce BP by decreasing intestinal sodium absorption and raising intestinal potassium absorption.
Conclusion
Seaweeds are a great source of compounds with varied applications, including for heart health and cardiovascular disease, or CVD. This simple fact leaves macroalgae and crude/purified extracts, a possibility of program as ingredients in the formulation of new functional foods in that health field. There’s evidence that diet supplementation with whole macroalgae or products of macroalgae origin can ameliorate several mechanisms underlying the onset and propagation of CVDs. However, we must emphasize that the challenge of working with these components in novel foods should not be restricted to the improvement of the nutritional formulations, but instead, efforts should be done in order to test the promised health benefits of the new products.�The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
By Dr. Alex Jimenez
Additional Topics: Wellness
Overall health and wellness are essential towards maintaining the proper mental and physical balance in the body. From eating a balanced nutrition as well as exercising and participating in physical activities, to sleeping a healthy amount of time on a regular basis, following the best health and wellness tips can ultimately help maintain overall well-being. Eating plenty of fruits and vegetables can go a long way towards helping people become healthy.
Cardiovascular disease, abbreviated as CVD, is an intricate group of heart-related conditions which are considered to be the top cause of death among Americans and Europeans. Unfortunately, the prevalence of cardiovascular disease is increasing rapidly in developing nations as well. Therefore, finding safe and effective strategies to treat and prevent cardiovascular disease, or CVD, has become a significant priority around the globe.
What are some safe and effective treatment strategies for cardiovascular disease?
Many factors contribute to the development of cardiovascular disease, which involve high blood pressure, coronary artery disease, heart failure, stroke, and congenital cardiovascular defects. Epidemiological studies investigating CVD risk factors have pointed to the role of elevated serum lipids (including cholesterol and triglycerides), elevated blood pressure, or BP, increased platelet aggregation, increased plasma fibrinogen and coagulation factors, alterations in glucose metabolism, as well as smoking. Reduced risk of CVD is associated with increased serum levels of high-density lipoprotein (HDL-C), normalization of abnormal lipid levels, inhibition of platelet aggregation, and increased antioxidant status, according to some research studies.
While these various factors have been determined to lead to cardiovascular disease, dietary factors have been known to play a major role in CVD, where Mediterranean diets, fish, fruit, and whole grains have also been proven to reduce CVD risk. One research study where patients admitted with severe cardiovascular disease were interviewed, found that 78 percent were using natural health products; such utilization was recorded by pharmacists in 41 percent of patients, by doctors in 22 percent and by nurses in 19 percent. Among all the natural health products used to treat cardiovascular disease, garlic (Allium sativa, Family Liliaceae) has been in the top five best selling herbs, and is the most popular herb used by patients with CVD.
History
Garlic has been a significant element in many cultures for centuries. Ancient Ayurvedic texts consult health benefits of garlic concerning improving blood circulation and strengthening the heart. The Egyptian Codex Ebers (1500 BC) recommended garlic for heart disease, and also for tumors, worms and a number of other conditions. The Greek physician, Hippocrates (400 BC), along with the Roman authority, Pliny the Elder (77 AD), recommended garlic for the cardiovascular system. Clinical work as early as 1926 found garlic to have beneficial effects on cardiovascular disease. These effects were again mentioned in the 1960’s and 1970’s when numerous studies noted a decrease in serum cholesterol and triglyceride levels. However, these early studies were conducted using raw garlic administered at very high doses (between seven and 28 cloves per day).
Pharmacology
Garlic’s odor problem has led to much work being done to find more palatable and less odorous formulations. The odor, as well as garlic’s cardiovascular effects, is caused by sulfur-containing compounds. Garlic cloves contain nearly all their sulfur at a storage compound called alliin (a name coming from garlic’s botanical name, Allium sativum). Raw garlic also contains an enzyme known as alliinase. When raw garlic is crushed or cut, the alliinase interacts with alliin to make allicin. The distinctive aroma and flavor of garlic is a result of allicin, which is very volatile and unstable, breaking down either in a couple of hours at room temperature or after a few minutes of cooking. An in vitro study found that garlic’s ability to inhibit platelet aggregation wasn’t changed after 3 minutes or less of immersion. After 6 minutes, cloves had no action, whereas some activity was retained by crushed garlic. After 10 minutes, all activity was gone. By microwaving for approximately 2 minutes, all activity was removed from many samples.
As allicin breaks down or is metabolized, dozens of other more stable sulfur compounds are formed. A number of them are active. Allicin is converted into polysulfides and ajoene which could be stable for over a year, when garlic is macerated with oil. However, each compound’s precise action remains uncertain. Most regard the sulfur-containing compounds as crucial to the health benefits of garlic, although those compounds are also responsible for garlic’s odor-problems. The ways garlic has been processed direct to preparations with various compounds, which might be inconsistent.
Mechanism of Action
In spite of considerable numbers of in vitro research, the component(s) in garlic accountable for its cardiovascular effects remain unclear. Garlic impacts the cardiovascular system via several mechanisms, but a lot of its constituents are biologically active and uncertainty remains about the way they all interact. Ajoene and other compounds inhibit platelet aggregation, which can help prevent cardiovascular disease, or CVD. Allicin has antiplatelet aggregating activity, even though its instability makes it difficult to fully study its clinical effects. Several garlic components inhibit liver enzymes involved in making cholesterol, such as HMG-CoA reductase (the enzyme inhibited by statins), and many others reduced plasma cholesterol and triglyceride levels through unclear mechanisms of activity. Garlic also contains antioxidants that could counteract the development of atherosclerosis. Components cause muscle relaxation, which could contribute to decreased hypertension, a common issue along with cardiovascular disease.
Various sulfur compounds derived from garlic trigger the release of hydrogen sulfide (H2S) from human red blood cells. H2S,�naturally occurring cell signaling molecule, provides protection against oxidative damage, including smooth muscle relaxation, and decreased blood pressure. This new research might lead to a means of standardizing preparations, and sheds light on the potential mechanisms of action of garlic.
Clinical Research
Many laboratory and animal tests have demonstrated that garlic and its components have biological activities related to cardiovascular disease; nonetheless, controversy continues over the clinical significance of these findings. Results of trials have been conflicting, with early studies frequently finding beneficial effects that were not replicated in more recent trials which were usually of higher methodological quality. The impact of garlic intake or supplementation on serum cholesterol and lipid levels has received the most research.
Two meta-analyses published in 1993 and 1996 generated curiosity about garlic because they reported 9 percent and 12 percent reductions in total cholesterol levels. More recent meta-analyses have come to various conclusions; one printed in 2009 concluded that there was no evidence from randomized controlled trial (RCTs) of garlic with any favorable effects on serum cholesterol. However, the research in that meta-analysis was criticized for not being comprehensive. The latest evaluation analyzed literature published up to October 2011 – 12 and contained 26 RCTs reporting the effects of garlic on various serum lipids. In general, garlic considerably reduced serum total cholesterol from 0.28 mmol/L (P = 0.001) and triglycerides by 0.13 mmol/L (P < 0.001). At the exact same time, no significant differences were found for low-density lipoprotein cholesterol (LDL-C), HDL-C, apolipoprotein B, and overall cholesterol/HDL-C ratio.�The reviewers calculated that the substantial differences were equal to a 5.4 percent decrease in total cholesterol levels to someone with a baseline amount of 5 mmol/L and a 6.5 percent reduction in triglyceride levels for somebody starting with a 2 mmol/L level. The daily doses most widely utilized in the studies reviewed were 10 to 15 mg garlic oil, 900 mg garlic powder, and 1 to 7 g aged garlic extract. Study duration ranged from two weeks to 12 months, with the majority of trials lasting 3 or 6 months.
Many studies have analyzed the role of garlic aids in lowering blood pressure. A 1994 meta-analysis of 10 randomized, controlled trials reported an overall significant reduction in systolic and diastolic blood pressure of 5 and 8 mmHg. Another meta-analysis published in 2008 comprised 11 RCTs and reported a general decrease of 4.56 mmHg in systolic blood pressure for people taking garlic (P < 0.001). Diastolic blood pressure did not change significantly compared to placebo. There was a planned sub-group analysis conducted comparing those who were normotensive or hypertensive . The hypertensive subgroup had considerable reductions of 8.4 and 7.3 mmHg for systolic and diastolic blood pressures, respectively. Substantial reductions were not shown by the subgroup that is normotensive. The reviewers noted that discounts of 4 to 5 mmHg systolic and 2 to 3 mmHg diastolic are held to be important. At precisely the exact same time, some RCTs have found no significant differences between classes carrying placebo and garlic.
Although a lot of garlic elements have demonstrated antioxidant properties, comparatively few studies are done on the clinical importance of the effects. Another product called aged garlic extract (AGE; brand name Kyolic) is made by soaking garlic slivers in alcohol for 20 months, removing most allicin, and leaving an infusion high in antioxidant capacity. An RCT with 65 patients examined the impact of AGE (250 mg/d) and multivitamins on subclinical atherosclerosis. After 1 year, those in the AGE group had significantly better results than the control group for cognitive markers, vascular function, and progression of atherosclerosis. Another RCT found that people taking 960 milligrams AGE had considerably more reduction in systolic blood pressure (by 10.2 mmHg; P = 0.03).21 However, the total number of clinical studies assessing AGE remains small.
Garlic and its elements have been found to affect platelet aggregation and other aspects of blood clotting. Fibrinolysis leads to the breakdown of blood clots, and this process is promoted by various types of garlic preparations. Platelet aggregation has been beneficially affected by garlic in a small number of clinical trials. However, the Agency for Healthcare Research and Quality evaluation concluded that these results must be taken as preliminary. While most of the studies identified for this evaluation had beneficial outcomes, the studies were all very modest, of limited duration, and some had flaws.
Adverse Effects
Garlic is well-known for its problematic breath and body odor after oral ingestion. These are the most commonly reported complaints from trial participants. Eating raw garlic and high doses of some supplements can cause mouth and gastrointestinal irritation, heartburn, nausea, vomiting, and diarrhea. Some individuals are also vulnerable to allergic reactions, one study estimated that 1 percent of people are prone to allergic reactions from garlic.
The effects of garlic on platelet aggregation and fibrinolysis may raise the risk of bleeding, but that is mostly theoretical. While few studies or case reports have found such adverse consequences, individuals taking anticoagulants, those scheduled for an invasive process, or those with bleeding problems must be aware of this possible adverse effect. Some case reports of postoperative bleeding have been reported. But a randomized, controlled trial detected no change in bleeding events among individuals taking warfarin when given both garlic (AGE formula) or placebo. In vitro investigations have identified enzymes whose activities are impacted by aged garlic extracts. These results raise concerns that garlic might interfere with the metabolism of various drugs and medications. Though patients didn’t possess decreased serum levels actual interactions have been reported.
Conclusion
Overall, garlic preparations have some significance as a complementary agent in reducing some risk factors related to cardiovascular disease, or CVD. The evidence in studies indicated a range of benefits, but a number of these studies had small numbers of participants, have been of short duration, or had other methodological weaknesses. Higher-quality studies have found more limited benefits. Reductions in blood pressure, triglycerides, and total cholesterol are identified in meta-analyses. Several other effects have been discovered with research. Given its good safety profile, garlic may offer some protection from cardiovascular diseases, according to the research studies and conclusive data. The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
By Dr. Alex Jimenez
Additional Topics: Wellness
Overall health and wellness are essential towards maintaining the proper mental and physical balance in the body. From eating a balanced nutrition as well as exercising and participating in physical activities, to sleeping a healthy amount of time on a regular basis, following the best health and wellness tips can ultimately help maintain overall well-being. Eating plenty of fruits and vegetables can go a long way towards helping people become healthy.
Fruits and vegetables are essential sources of vitamins and minerals. Many groups of these plant-based foods provide the body with fundamental nutrients, where some are richer in several varieties of vitamins and minerals, than others. Many fruits and vegetables also provide the body with important antioxidants. Among these antioxidants, lycopene is abundant in red fruits and vegetables, some of which are crowd favorites.
What are the benefits of lycopene consumption?
Substantial evidence indicates that lycopene, a carotenoid without provitamin A activity found in high concentrations in a small group of plant foods, has significant antioxidant potential in vitro and may play a role in preventing cardiovascular disease as well as prostrate cancer in individuals. Lycopene is believed to possess a cholesterol synthesis-inhibiting effect and might enhance LDL cholesterol, or “bad cholesterol”, degradation. Research studies evaluating its effectiveness in this area can simply answer the question of whether lycopene can help to prevent cardiovascular disease.
Lycopene Intake & Absorption
Lycopene is a� fat-soluble phytonutrient in the carotenoid family which has received attention because of its potential role in preventing cardiovascular diseases. Although similar in construction to the more studied ?-carotene, lycopene doesn’t have provitamin A activity. Carotenoids and their many conjugated double bonds turns them into potentially strong antioxidants, and lycopene is no exception.
Sources include tomatoes, guava, pink grapefruit, watermelon, apricots and papaya in high concentrations. Tomato products, including ketchup, tomato juice, and pizza sauce, are the richest sources of lycopene in the United States diet, accounting for 80 percent of the lycopene consumption of Americans. Tomatoes also contain a significant amount of ?-carotene. In fact, they are the fourth-leading contributor to provitamin A and vitamin A intake in the American diet. Tomatoes are rich in potassium and folate, and there is nearly 3 times as much vitamin C as lycopene in a tomato. In studies of health benefits of tomatoes, an individual has to consider that they are also rich in nutrients aside from lycopene.
Absorption of lycopene’s mechanism isn’t fully understood. Studies have demonstrated that lycopene from tomato products appears in the blood flow when a source of fat is included with the meal and if the tomato is warmed. Plasma lycopene concentrations increased only marginally in a group receiving 180 g tomato juice (containing 12 mg lycopene) per day for 6 weeks. This finding has been supported by research studies demonstrating negligible or only slight increases in plasma lycopene concentrations after consumption of various levels of unheated tomato juice. In one study, nevertheless, when tomato juice was absorbed, serum levels of lycopene increased, with an increase within 24 to 48 hours following ingestion. Gartner et al discovered that concentrations of lycopene from the chylomicrons of 5 human subjects increased 3 times as much when they consumed tomato paste as when they consumed raw tomatoes. Thus, the availability and absorption of lycopene depend on the processing and treatment of the food that contains the carotenoid and on the fat content of the meal in which lycopene is consumed.
Lycopene and Cardiovascular Disease
Several studies examined the connection between dietary intake of antioxidants and lipid peroxidation to attempt to determine which antioxidants may play a role in preventing cardiovascular disease. The hydrocarbon carotenoids, including ?-carotene and lycopene, are transported primarily in LDL cholesterol, which positions them in the prime place to protect LDL cholesterol from oxidation.
Romanchik et al isolated LDL cholesterol samples from 5 individuals and enriched them with ?-carotene, lycopene, and lutein to determine whether this would have an impact on LDL oxidation. On copper-mediated oxidation of the LDL, the carotenoids were destroyed until substantial amounts of lipid peroxidation products were transformed, providing evidence that these pigments might be functioning as antioxidants. Although lycopene was the most quickly destroyed of the carotenoids studied, only the LDL cholesterol samples enriched with ?-carotene exhibited increased CD lag time. In another study of LDL from 11 different people, the same researchers actually found increased oxidation of LDL (as quantified by the ferrous oxidation, xylenol orange assay) on enrichment with lycopene and lutein, signaling that the connection between lycopene and LDL cholesterol oxidation is complicated.
Lycopene creates a significant reduction in serum lipids, blood pressure and oxidative stress markers. Paran et al evaluated 30 subjects with Grade I hypertension, age 40 to 65, taking no anti-hypertensive or anti-lipid drugs, treated with a tomato lycopene extract (10 mg lycopene) for 2 weeks. The SBP was reduced from 144 to 135 mmHg (9 mmHg decrease, p < 0.01) and DBP fell from 91 to 84 mmHg (7 mmHg decrease, p < 0.01). Similar results were shown by another analysis of 35 subjects with Grade I hypertension on SBP, but not DBP. Englehard gave a tomato extract to 31 subjects over 12 weeks demonstrating that a significant BP reduction of 10/4 mmHg. Patients on various anti-hypertensive agents including ACEI, CCB and diuretics experienced a significant blood pressure decrease of 5.4/3 mmHg more than 6 weeks when administered a standardized tomato extract. Other research studies haven’t shown changes in blood pressure. Lycopene and tomato infusion improve ED and reduced plasma oxidative stress.
An intriguing nonantioxidant purpose of lycopene was revealed in humans. Fuhrman et al revealed that cholesterol synthesis was decreased by the addition of lycopene to macrophage cell lines and increased LDL cholesterol receptors. Incubation with lycopene in vitro led to a 73 percent reduction in cholesterol synthesis, which has been higher than that achieved with ?-carotene. Additionally, lycopene led to a 34 percent growth in LDL degradation in the cells themselves and approximately a 110 percent increase in the removal of LDL cholesterol in the blood flow. To test their findings in humans, the investigators fed 6 men with 60 milligrams of lycopene per day for 3 weeks (approximately equivalent to the total amount of lycopene in 1 kg tomatoes). They discovered that a decrease in plasma LDL cholesterol with no significant change in HDL cholesterol. Based on the calculations of Peto et al that there is a 3:1 ratio involving the decreased risk of myocardial infarction, where a 30 percent to 40 percent risk reduction in individuals consuming this amount of lycopene. The recommended daily intake of lycopene is approximately 10 to 20 mg in supplement or food form.
Lycopene, along with other antioxidants, are fundamental towards the prevention of cardiovascular disease. When levels of LDL cholesterol, or “bad cholesterol” are out of balance, red fruits and vegetables, rich in lycopene, can help improve overall heart health, according to research studies. The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
By Dr. Alex Jimenez
Additional Topics: Wellness
Overall health and wellness are essential towards maintaining the proper mental and physical balance in the body. From eating a balanced nutrition as well as exercising and participating in physical activities, to sleeping a healthy amount of time on a regular basis, following the best health and wellness tips can ultimately help maintain overall well-being. Eating plenty of fruits and vegetables can go a long way towards helping people become healthy.
The American Heart Association, or the AHA, has had a consistent, long-standing focus towards providing the public with the necessary information regarding the role of nutrition reducing the risk of cardiovascular disease. Periodic AHA Dietary Guidelines�support a dietary pattern that promotes the consumption of fruits, vegetables, whole grains, low-fat or nonfat dairy products, fish, legumes, poultry, and lean meats. An improper nutrition consisting of foods rich in saturated and trans fats, can raise the human body’s “bad” cholesterol levels, increasing the risk of cardiovascular disease.
How can vitamins improve the risk of cardiovascular disease?
The American Heart Association’s Dietary Guidelines can help with weight control as well as provide a high nutrient density to meet all nutritional needs.�As reviewed in the first AHA Science Advisory, epidemiological and population studies reported that some vitamins, such as vitamin C, vitamin E, vitamin D and vitamin B6 (pyridoxine), may beneficially affect cardiovascular disease. Reducing the overall risk of cardiovascular disease�can be achieved by the long-term consumption of dietary patterns consistent with the AHA Dietary Guidelines. Vitamin C, vitamin E, vitamin D and vitamin B6 (pyridoxine), each perform a specific function in the prevention and improvement of CVD. The following are described in detail, below.
Vitamin C
Vitamin C is a powerful water-soluble electron-donor. At physiologic levels, it is an antioxidant, although at supra-physiologic doses such as those achieved with intravenous vitamin C, it donates electrons to different enzymes in a pro-oxidative effect. At physiologic doses, vitamin C recycles vitamin E, improves ED and produces a diuresis. Intake of vitamin C and plasma ascorbate concentration in humans is related to heart rate, DBP and SBP.
A review of clinical trials suggest that vitamin C dosing in 250 mg twice daily will lower SBP 5-7 mmHg and diastolic BP 2-4 mmHg in more than 8 weeks. Vitamin C may give rise to a sodium water diuresis, enhance nitric oxide, improve endothelial function, increase nitric oxide and PGI2, decrease adrenal hormone production, improve sympathovagal balance, boost RBC Na/K ATPase, boost SOD, improve aortic elasticity and elasticity, enhance circulation conducive vaso-dilation, reduce pulse wave speed and augmentation index, raise cyclic GMP, trigger potassium channels, reduce cytosolic calcium and reduce serum aldehydes. Vitamin C prevents ED, decreasing the binding affinity of the AT 1 receptor for angiotensin II by disrupting the disulfide bridges, it enriches the antihypertensive effects of drugs and medications in the elderly with hypertension. In patients with hypertension already on maximum pharmacologic therapy, 600 mg of vitamin C lowered the BP in 20/16 mmHg. The lower the first ascorbate serum amount, the greater the blood pressure response. A serum level of 100 ?mol/L is recommended. The SBP and 24 ABM reveal the most important reductions with chronic oral administration of Vitamin C. Block et al within an elegant depletion-repletion study of vitamin C revealed an inverse correlation of plasma ascorbate levels, SBP and DBP. At a meta-analysis of thirteen clinical trials jointly with 284 patients, vitamin C in 500 mg/d in more than 6 weeks decreased SBP 3.9 mmHg and DBP 2.1 mmHg. Hypertensive individuals were found to have significantly lower plasma ascorbate levels in comparison with normotensive subjects (40 ?mol/L vs 57 ?mol/L respectively), and plasma ascorbate is inversely correlated with BP even in healthy, normotensive individuals.
Vitamin E
Most studies have not shown reductions in BP with most forms of tocopherols or tocotrienols.. Patients with T2DM and controlled hypertension (130/76 mmHg) on prescription drugs and medications with an average blood pressure of 136/76 mmHg were administered mixed tocopherols containing 60 percent gamma, 25 per cent delta and 15 percent alpha tocopherols. The BP really increased by 6.8/3.6 mmHg in the research patients (de < 0.0001) but was significantly less compared to this growth with alpha tocopherol of 7/5.3 mmHg (p< 0.0001). This might be a reflection of drug interactions with tocopherols via cytochrome P 450 (3A4 and 4F2) and reduction in the serum levels of the pharmacologic therapy treatments that were concurrently being granted to the patients. Gamma tocopherol could have natriuretic effects by inhibition of this potassium channel in the thick ascending limb of the loop of Henle and reduced BP. Insulin sensitivity improves and enhances adiponectin expression through gamma dependent procedures, which have the potential to serum glucose and lower BP. When vitamin E has an effect, it is most likely small and might be restricted to those with cardiovascular disease or untreated hypertensive patients or psychiatric problems, such as hyperlipidemia or diabetes.
Vitamin D
Vitamin D3 may have an independent and immediate role in the regulation of insulin metabolism and BP. Blood pressure, with its consequences, affects the RAA system, control of adrenal glands, immune system, calcium-phosphate metabolism and ED. The circulating PRA amounts are higher which increases angiotensin II if the vitamin D degree is below 30 ng/mL, increases BP and blunts plasma renal blood flow. The lower the degree of vitamin D, the greater the chance of hypertension, with the lowest quartile of serum Vitamin D with an incidence of hypertension in addition to the maximum quartile. Vitamin D3 markedly suppresses renin transcription. Its function in quantity, electrolytes and BP homeostasis indicates that Vitamin D3 is important in amelioration of hypertension. Vitamin D lowers ADMA, suppresses pro-inflammatory cytokines for example TNF-?, raises nitric oxide, improves endothelial function and arterial elasticity, decreases vascular smooth muscle hypertrophy, modulates electrolytes and blood glucose, increases insulin sensitivity, reduces free fatty acid concentration, regulates the expression of the natriuretic peptide receptor additionally reduces HS-CRP.
The hypotensive effect of vitamin D has been inversely related to the pretreatment serum levels of 1,25(OH)2D3and additive to antihypertensive drugs and medications. Pfeifer et al revealed that supplementation with vitamin D3 and calcium is more effective in reducing SBP. In a study, 148 women with low 25(OH)2D3 levels, the management of 1200 mg calcium and 800 IU of vitamin D3 decreased SBP 9.3 percent more (p< 0.02) in comparison to 1200 mg of calcium alone. The HR fell 5.4 percent (p = 0.02), but DBP wasn’t changed. The scope in BP reduction was 3.6/3.1 to 13.1/7.2 mmHg. The reduction in BP is about serum level of vitamin D3, the dose of vitamin D3 and the level of vitamin D3, but BP is reduced only in patients. Although vitamin D deficiency is associated with hypertension in observational studies, their meta-analysis and randomized clinical trials have yielded inconclusive results. Vitamin D receptor gene polymorphisms may effect the risk of hypertension. A 25 hydroxyvitamin D level of 60 ng/mL is suggested.
Vitamin B6 (Pyridoxine)
Low serum vitamin B6 (pyridoxine) levels are linked to hypertension in several individuals. One research study conducted by Aybak et al demonstrated that blood pressure was significantly reduced by high dose vitamin B6 at 5 mg/kg daily for 4 wk by 14/10 mmHg. Pyridoxine (vitamin B6) is a cofactor in neurotransmitter and hormone synthesis in the central nervous system(norepinephrine, epinephrine, serotonin, GABA and kynurenine), raises cysteine synthesis to neutralize aldehydes, improves the production of glutathione, blocks calcium channels, enhances insulin resistance, reduces central sympathetic tone and reduces end organ responsiveness to glucocorticoids and mineralo-corticoids. Vitamin B6 is decreased using pyrollactams and chronic therapy. Vitamin B6 has actions to diuretics alpha agonists and CCB’s. The proposed dose is 200 mg/d orally.
In conclusion, individuals with cardiovascular disease can benefit from the proper diet and nutrition. Essential vitamins found in the dietary patterns provided by the American Heart Association’s Dietary Guidelines can ultimately help reduce and prevent the risk of cardiovascular disease as well as help improve overall heart health. An improper nutrition consisting of foods rich in saturated and trans fats can increase the prevalence of cardiovascular disease. While diagnosis and drugs/medications can be prescribed to treat cardiovascular disease, a balanced nutrition can have similar effects.� The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
By Dr. Alex Jimenez
Additional Topics: Wellness
Overall health and wellness are essential towards maintaining the proper mental and physical balance in the body. From eating a balanced nutrition as well as exercising and participating in physical activities, to sleeping a healthy amount of time on a regular basis, following the best health and wellness tips can ultimately help maintain overall well-being. Eating plenty of fruits and vegetables can go a long way towards helping people become healthy.
Among the numerous risk factors which can lead to cardiovascular disease and hypertension, dietary and nutritional imbalances are among some of the most prevalent causes behind heart health issues, according to various research studies. While vitamin and mineral deficiencies have been commonly linked to the development of CVD and hypertension, other related compound deficiencies may be just as important towards heart health.
What’s the significance between amino acids and cardiovascular disease?
Many research studies have found a fundamental correlation between the proper intake of amino acids and cardiovascular disease, as well as the increased risk of hypertension. As previously discussed, protein plays a crucial role in almost all biological processes and amino acids are the building blocks of it.�A large proportion of our cells are made up of amino acids, meaning they carry out many important bodily functions, such as giving cells their structure as well as transporting and storing nutrients. Amino acids have an influence on the function of organs, glands, tendons and arteries.
Amino Acids for Cardiovascular Disease
Researchers believe that almost every disease is the result of imbalances to our metabolism and amino acids are mainly responsible for achieving a balanced metabolism.�The objective is that there is a complete amino acid content, maintained in the correct combination. If the one or more amino acids are not available in sufficient quantities, the production of protein is weakened and the metabolism may only function in a limited way. The following are several of the amino acids necessary to sustain overall health and wellness, improving the risk of cardiovascular disease and hypertension.
L-Arginine
L-arginine and endogenous methylarginines are the precursors for the production of NO, or nitric oxide, which has beneficial cardiovascular effects, mediated through conversion of L-arginine to nitric oxide, or NO from eNOS. Patients with hypertension, hyperlipidemia, diabetes mellitus and atherosclerosis have increased levels of HSCRP and inflammation, greater microalbumin, low levels of apelin (stimulates NO in the endothelium), elevated amounts of arginase (breaks down arginine) and increased serum levels of ADMA, which inactivates NO.
Under normal physiological conditions, intracellular arginine levels significantly exceed the Km of eNOS that is less than 5 ?mol. But, endogenous NO formation is dependent on extracellular arginine concentration. The intracellular concentrations of L-arginine are 0.1-3.8 mmol/L in endothelial cells while the plasma concentration of arginine is 80-120 ?mol/L that is about 20-25 times greater than the MMC. Despite this, mobile NO formation depends on exogenous L-arginine and this really is actually the paradox. Arginine can be a more powerful antioxidant and blocks the formation of endothelin, reduces renal sodium reabsorption and modulates BP. The NO production in endothelial cells is closely coupled to arginine uptake indicating that transport mechanics play a significant part in the regulation of function. Arginine can raise vascular and NO bioavailability and influence perfusion, function and BP. Molecular eNOS might occur in the absence of tetrahydrobiopterin which stabilizes eNOS, which leads to production of ROS.
Individual studies in hypertensive and normotensive subjects of L-arginine of parenteral and oral administrations demonstrate an antihypertensive effect as well as progress in coronary artery blood flow and peripheral blood circulation in PAD. The BP decreased by 6.2/6.8 mmHg on 10 g/d of L-arginine when provided as a nutritional supplement or even organic foods to a group of hypertensive subjects. Arginine produces a significant decrease in BP and improved impact in normotensive and hypertensive individuals that is comparable in magnitude to that plan. Arginine awarded in g/d also significantly reduced BP in women with gestational hypertension without proteinuria, decreased the demand for anti-hypertensive therapy, decreased maternal and neonatal complications and protracted the maternity. The combination of arginine (1200 mg/d) and N-acetyl cysteine (NAC) (600 mg bid) administered over 6 mo to hypertensive patients with type 2 diabetes, lowered SBP and DBP (p < 0.05), greater HDL-C, diminished LDL-C and oxLDL, decreased HSCRP, ICAM, VCAM, PAI-I, fibrinogen and IMT. An analysis of 54 hypertensive subjects given grams three times every day for four weeks had significant reductions in 24 h ABM. A meta-analysis of 11 trials with 383 subjects administered arginine 4-24 g/d discovered average reduction in BP of 5.39/2.66 mmHg (p < 0.001) in 4 wk. Although these doses of L-arginine seem to be secure, no long term studies in humans have been released at this time and there are worries of a pro-oxidative influence or even an increase in mortality in individuals who might have severely dysfunctional endothelium, advanced atherosclerosis, CHD, ACS or MI. In addition to the path, there is an pathway that is connected to nitrates out of berries, beetroot juice along with the DASH diet which are converted into nitrites by salivary symbiotic, GI and oral bacteria. Administration of extract or beetroot juice at 500 mg/d improve endothelial function and lower BP, increases nitrites, increase peripheral, coronary and cerebral blood flow.
L-Carnitine and Acetyl-L-Carnitine
L-carnitine is a nitrogenous muscle. Animal studies suggest that carnitine has both hereditary anti-hypertensive effects and anti-oxidant consequences in the heart by up-regulation of both eNOS and PPAR gamma, inhibition of RAAS, modulation of NF-?B and down regulation of NOX2, NOX4, TGF-? and CTGF that reduces vascular fibrosis. While BP and cognitive stress are reduced, endothelial NO function and oxidative defense are improved.
Studies on the effects of L-carnitine and acetyl-L-carnitine are limited. In patients with MS, acetyl-L-carnitine, improved dysglycemia and decreased SBP from 7-9 mmHg, but diastolic BP was significantly decreased only in people with sugar. Low amounts are correlated with a nondipping BP routine in Type 2 DM. Carnitine might be beneficial in the treatment of essential hypertension, type II DM with hyperlipidemia, hypertension, cardiac arrhythmias, CHF and cardiac ischemic syndromes and has anti-inflammatory and antioxidant results. Doses of 2-3 grams per day are recommended.
Taurine
Taurine is a sulfonic acid that is regarded as a conditionally-essential amino acid, which is not used in protein synthesis, but is located free or in easy peptides with its concentration in the brain, retina and myocardium. In cardiomyocytes, it has a role of inotropic factor, an osmoregulator and agent and reflects approximately 50 percent of the amino acids.
Human studies have noted that essential hypertensive subjects have reduced urinary taurine as well as other sulfur amino acids. Taurine lowers BP, SVR and HR, reduces arrhythmias, CHF symptoms and SNS activity, raises urinary sodium and water excretion, raises atrial natriuretic factor, improves insulin resistance, raises NO and improves endothelial function. Taurine also decreases A-II, PRA, aldosterone, SNS activity, plasma norepinephrine, plasma and urinary epinephrine, lowers homocysteine, enhances insulin sensitivity, kinins and acetyl choline responsiveness, reduces intracellular sodium and calcium, reduces reaction to beta receptors and has antioxidant, anti-atherosclerotic and anti-inflammatory activities, reduces IMT and arterial stiffness and may shield from risk of CHD. There is A urinary taurine associated with greater risk of CVD and hypertension. A study of 31 males with hypertension showed a 26 percent increase in taurine levels and also a 287 percent growth in cysteine levels. The BP reduction of 14.8/6.6 mmHg was proportional to increases in serum taurine and discounts in plasma norepinephrine. Fujita et al revealed a reduction in BP of 9/4.1 mmHg (p< 0.05) in 19 hypertension issues given 6 grams of taurine for 2 days. Taurine has numerous beneficial effects on the cardiovascular system and BP. Taurine’s dose is 2 to 3 g/d at but doses around 6 g/d could be required to reduce BP.
In conclusion, amino acids, as well as proteins in this case, are ultimately essential towards improving cardiovascular disease and hypertension. As the essential building block of a majority of the human body’s biological processes, amino acids, as well as the proper consumption of protein, can help maintain a balanced metabolism in order to continue improving cardiovascular disease and hypertension. The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
By Dr. Alex Jimenez
Additional Topics: Wellness
Overall health and wellness are essential towards maintaining the proper mental and physical balance in the body. From eating a balanced nutrition as well as exercising and participating in physical activities, to sleeping a healthy amount of time on a regular basis, following the best health and wellness tips can ultimately help maintain overall well-being. Eating plenty of fruits and vegetables can go a long way towards helping people become healthy.
Protein is an essential part of a balanced nutrition. The human�body utilizes protein to build and repair tissues. Protein is also used to make enzymes, hormones, and other fundamental body chemicals. Protein is an important building block of bones, muscles, cartilage, skin, and blood. However, for many individuals, the source of these proteins can often also be full of saturated fats, and too much of it can increase the risk of cardiovascular disease.
Can protein cause cardiovascular disease and hypertension?
Protein can be found in�chicken, pork, fish, beef, tofu, beans, lentils, yogurt, milk, cheese, seeds, nuts, and eggs. The issue with consuming some of these sources of protein that are rich in saturated fats as well is that such can increase the levels of low-density lipoprotein cholesterol (LDL), or in other words, the “bad” cholesterol. Increased levels of LDL cholesterol have been associated with cardiovascular disease and even hypertension. Research studies focusing on the connection between protein intake and CVD as well as hypertension have been conducted to reveal this correlation.
Protein & Cardiovascular Disease
Observational and epidemiologic studies have demonstrated a decrease in blood pressure, or BP, and a consistent association between a high protein consumption and incident BP. The protein source is an important element when it comes to the effect of blood pressure in the body; where animal protein has become less effective than non-animal or plant protein, especially that in almonds. At the Inter-Salt Study of over 10,000 subjects, individuals who have a dietary protein consumption of about 30 percent over the average had reduced BP by 3.0/2.5 mmHg compared to those that were 30 percent below the average. However, wild or lean animal protein with essential and less saturated fats and fatty acids may decrease CHD, lipids and BP risk.
A meta-analysis supported these findings and also indicated that hypertensive individuals and the elderly have the BP reduction with protein intake. Still another meta-analysis of 40 trials with 3277 patients found reductions in BP of 1.76/1.15 mmHg compared to carbohydrate consumption (p < 0.001). Both vegetable and animal protein significantly and equally reduced BP at 2.27/1.26 mmHg and 2.54/0.95 mmHg respectively. Dietary protein consumption is inversely related to risk for stroke. A randomized cross-over study in 352 adults with pre-hypertension and stageIhypertension found a significant decrease in SBP of 2.0 mmHg with soy protein and 2.3 mmHg with milk protein compared to a high glycemic index diet over each of the 8 wk treatment periods. A non-significant decrease has been in DBP. Another RDB parallel study over 4 weeks of 94 subjects with prehypertension and stageIhypertension found significant reductions on office BP of 4.9/2.7 mmHg in those given a combo of 25 percent protein intake vs the control group awarded 15 percent protein within an isocaloric manner. The protein consisted of pea , 20 percent soy, egg that is 30 percent and isolate. The daily recommended intake of nourishment from many sources is 1.0 to 1.5 g/kg body weight, varying with exercise level, age, renal function and other factors.
Fermented milk supplemented with whey protein concentrate reduces BP in. Administration of 20 g/d of hydrolyzed whey protein nutritional supplement rich in bioactive peptides significantly decreased BP more than 6 weeks from 8.0 � 3.2 mmHg in SBP and 5.5 � 2.1 millimeters in diastolic BP. Milk peptides, which equal caseins and whey proteins, are a rich source of ACEI peptides. Val-Pro-Pro and Ile-Pro-Pro awarded at 5 to 60 mg/d have varying reductions in BP using an average reduction in pooled studies of approximately 1.28-4.8/0.59-2.2 mmHg. Yet recent meta-analysis did not reveal significant reductions in BP in people. Powdered fermented milk using Lactobacillus helveticus given at 12 g/d significantly lowered BP from 11.2/6.5 mmHg in 4 weeks. A dose response study revealed reductions in BP. The response is attributed to fermented milk peptides which inhibit ACE.
Pins et al administered 20 g of whey protein that is hydrolyzed and noticed that a BP reduction of 11/7 mmHg compared to controls. Whey protein is successful in enhancing arterial stiffness, insulin resistance, glucose, lipids and BP. These data indicate that the protein must be hydrolyzed so as to exhibit an antihypertensive effect, and also the maximum BP reaction is dose dependent. Bovine peptides and whey peptides that are protein-derived exhibit ACEI activity. These components comprise B-caseins, B-lg B2-microglobulin, fractions and serum albumin. ACEI peptides are released by the hydrolysis of whey protein isolates. Marine collagen peptides (MCPs) from deep sea fish have anti-hypertensive activity. A double-blind placebo controlled trial in 100 hypertensive subjects with diabetes who received MCPs twice a day for 3 months had significant reductions in DBP and mean. Bonito protein (Sarda Orientalis), from the tuna and mackerel family has natural ACEI inhibitory peptides and reduces BP 10.2/7 mmHg in 1.5 g/d.
Sardine muscle protein, which contains Valyl-Tyrosine (VAL-TYR), significantly lowers BP in hypertensive subjects. Kawasaki et al treated 29 hypertensive subjects with 3 milligrams of VAL-TYR sardine muscle focused extract for four wk and reduced BP 9.7/5.3 mmHg (p < 0.05). Levels of aldosterone and A-Iincreased as serum A-II diminished suggesting that VAL-TYR is a ACEI. BP was considerably lowered in a study using a vegetable drink with protein hydrolysates in 13 weeks.
Soy protein reduces BP in patients in most studies. Soy protein consumption was inversely and significantly correlated with both DBP and SBP in 45694 Chinese girls or more of soy protein within 3 years and the association increased with age. The SBP decrease was 1.9 to 4.9 mm reduced and the DBP 0.9 to 2.2 mmHg lower. However, meta-analysis and trials have shown mixed results on BP to reductions of 7 percent to 10 percent for SBP and DBP with no change in BP. The current meta-analysis of 27 trials found a substantial reduction in BP of 2.21/1.44 mmHg. Some studies suggest improvement in ACEI activity, reduction in inflammation and HS-CRP, cognitive function arterial compliance, decrease in tone activity and reduction in both oxidative stress and levels. Fermented soy at roughly 25 g/d is suggested.
Besides ACEI consequences, protein consumption may also alter responses and induce a natriuretic. Low protein intake coupled with low omega 3 fatty acid intake can lead to hypertension in animal models. The perfect protein intake, based on degree of activity, renal function, stress and other factors, is about 1.0 to 1.5 g/kg daily.
In conclusion, protein is an important part of a balanced diet, however, leaner alternatives containing less amounts of saturated fats are ideal to prevent the risk of cardiovascular disease and hypertension, promoting overall health and wellness. Many individuals consume higher amounts of proteins than necessary. A healthcare professional specializing in diet and nutrition can help you come up with the best nutritional plan for your and your specific health concerns. The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
By Dr. Alex Jimenez
Additional Topics: Wellness
Overall health and wellness are essential towards maintaining the proper mental and physical balance in the body. From eating a balanced nutrition as well as exercising and participating in physical activities, to sleeping a healthy amount of time on a regular basis, following the best health and wellness tips can ultimately help maintain overall well-being. Eating plenty of fruits and vegetables can go a long way towards helping people become healthy.
An improper diet and nutrition can often lead to a variety of health issues, such as cardiovascular disease and hypertension. Additionally, other food-related risk factors can include, high blood pressure, or BP, obesity and type 2 diabetes. Saturated and trans fats, for example, can increase cholesterol in the blood. It’s this build-up of fatty deposits in the coronary arteries, which can lead to cardiovascular disease, hypertension and even heart attacks.
Which vitamins and minerals can improve cardiovascular disease and hypertension?
A healthy balance of vitamins and minerals can help manage and maintain heart health. According to research studies, the right intake of potassium, magnesium, calcium and zinc can substantially improve cardiovascular disease and hypertension. A proper diet and nutrition can have similar effects as taking cardiovascular disease and hypertension drugs and medications, but through a much more natural approach.
Potassium
The average U.S. dietary intake of potassium (K+) is 45 mmol/d with a potassium to sodium (K+/Na+) ratio of less than 1:2. The suggested intake of K+ is 4700 mg/d (120 mmol) with a K+/Na+ ratio of about 4-5 to 1. Several clinical and observational trials have demonstrated a substantial decrease in BP with greater K+ intake in hypertensive patients. The normal blood pressure reduction with a K+ supplementation of 60 to 120 mmol/d is 4.4/2.5 mmHg in hypertensive patients but may be as far as 8/4.1 mmHg with 120 mmol/d (4700 mg). In hypertensive patients, the linear dose response relationship is 1.0 mmHg reduction in systolic blood pressure, or SBP, and 0.52 mmHg decrease in diastolic blood pressure, or DBP, that a 0.6 g/d growth in dietary fiber intake. The solution can involve race (black > white), sodium, magnesium and calcium intake. Those on a higher sodium intake have a greater decrease in BP. Alteration of this K+/Na+ ratio is very important to the two polyunsaturated and outcomes. High potassium intake reduces the prevalence of cardiovascular disease independent of their BP reduction. Furthermore, If the serum potassium is less than 4.0 meq/dL, there is a higher risk of CVD mortality, ventricular tachycardia, and ventricular fibrillation. Red blood cell potassium is a sign of overall body stores and CVD risk in comparison to the serum potassium. Gu et al discovered that potassium supplementation in 60 mmol of KCl Daily for 12 wk significantly reduced SBP -5.0 mmHg (range -2.13 into -7.88 mmHg) (p < 0.001) in 150 Chinese men and women aged 35 to 64 decades.
Insulin raises natriuresis, modulates sensitivity, vasodilates, reduces the sensitivity to catecholamines and Angiotensin II, raises nitric oxide ATPase and DNA synthesis in the vascular smooth muscle cells and decreases sympathetic nervous system activity. In addition, potassium increases bradykinin and prostate kallikrein, decreases NADPH oxidase, which reduces oxidative stress and inflammation, improves insulin sensitivity, reduces ADMA, reduces intracellular sodium and reduces production of TGF-?.Each 1000 mg increase in potassium intake per day reduces all cause mortality by approximately 20 percent. Potassium intake of 4.7 g/d is estimated to decrease CVA by 8 percent to 15 percent and MI by 6 percent to 11 percent. Numerous SNP’s, such as nuclear receptor subfamily 3 group C, angiotensin IItype receptor and hydroxysteroid 11 beta dehydrogenase (HSD11B1 and B2) determine an individual’s reaction to dietary potassium intake towards their overall health and wellness.
Each 1000 mg drop in sodium intake daily will reduce all cause mortality. A recent study indicated a dose related response to CVA. There has been a RRR of CVA of 23 percent at 1.5-1.99 gram, 27% at 2.0-2.49 g, 29 percent at 2.5-3 g and 32 percent more than 3 g/d of potassium urinary excretion. The recommended daily dietary intake for individuals with hypertension is 4.7 to 5.0 g of potassium and less than 1500 milligrams of sodium. Potassium used out of supplementation should be decreased with care in patients with renal impairment or those ARB, DRI and serum aldosterone receptor antagonists.
Magnesium
A high dietary intake of magnesium of at least 500-1000 mg/d reduces BP in the majority of the reported observational epidemiologic and clinical trials, but the outcomes are much less consistent than those seen with K + and Na +. There’s an inverse relationship between BP and dietary magnesium intake. A report on 60 essential hypertensive subjects given magnesium supplements showed a substantial decrease in blood pressure in an eight week interval reported by 24 h ambulatory BP, office and home BP. The maximum decrease in clinical trials has been 5.6/2.8 mmHg but some studies have shown no change in BP. The blend of high potassium and low sodium intake with increased magnesium intake had.
Magnesium also raises the effectiveness of all anti-hypertensive drugs and medications, according to research studies. Magnesium competes with Na+ for binding sites on vascular smooth muscle and also functions as a direct vasodilator, . Magnesium increases prostaglandin E (PGE), modulates intracellular sodium, potassium, calcium and pH, increases nitric oxide, improves adrenal function, reduces oxLDL, reduces HS-CRP, TBxA2, A-II, and norepinephrine. Magnesium also enhances insulin resistance, glucose and MS, binds at a necessary cooperative manner with potassium, causing EDV and BP reduction, reduces CVD and cardiac arrhythmias, reduces carotid IMT, reduces cholesterol, reduces cytokine production, inhibits nuclear factor Kb, reduces oxidative stress and inhibits platelet aggregation to reduce thrombosis. Magnesium is an essential co-factor because of its delta-6-desaturase enzyme that for conversion of linoleic acid (LA) to gamma linolenic acid (GLA) required for synthesis of this vasodilator and platelet inhibitor PGE1.
A meta-analysis of all 241378 patients utilizing 6477 strokes showed a reverse relationship of dietary magnesium to the incidence of stroke. For each 100 milligrams of magnesium intake, stroke diminished. The mechanism comprise inhibition of induced glutamate release, NMDA receptor blockade, CCB actions reduction in vasodilation and ATP depletion of the arteries. A meta-analysis showed discounts mmHg in 22 trials of 1173 patients. Intracellular level of calcium (RBC) is more indicative of overall body shops and should be quantified along with serum and urinary magnesium. Magnesium might be supplemented in doses of 500. Magnesium formulations may improve absorption and reduce the incidence of diarrhea. Adding taurine in 1000 increases the ramifications of magnesium. Magnesium supplements should be avoided or used with caution in individuals with renal insufficiency.
Calcium
Population studies reveal a link between hypertension and calcium, but clinical trials that handled calcium supplements have shown consequences on blood pressure. The heterogeneous responses to calcium supplementation have been clarified through research studies. This is really the “ionic hypothesis” of hypertension, cardiovascular disease and associated cognitive, cognitive and functional disorders. Calcium supplementation is not recommended at this time as an effective method to decrease blood pressure due to insufficient research studies on its use.
Zinc
Low serum zinc levels in observational research and hypertension correlate as well as CHD, type II DM, hyperlipidemia, elevated lipoprotein that a [Lp(a)], increased 2 h post-prandial plasma glucose levels and insulin resistance. Zinc is hauled to vascular and cardiac muscle and cells by metallothionein. Deficiencies of metallothionein with intramuscular zinc deficiencies can lead to cardiomyocyte oxidative stress , mitochondrial dysfunction, dysfunction and apoptosis with cardiac remodeling hypertension, cardiovascular disease, heart failure, or fibrosis. Intracellular calcium increases oxidative.
Bergomi et al assessed Zinc (Zn++) status in 60 hypertensive subjects compared to 60 normotensive control subjects. A reverse correlation of serum Zn++ and BP has been observed. The BP was inversely associated with a Zn++ dependent enzyme lysyl oxidase activity. Zn++ inhibits gene expression and transcription through NF-?Band activated protein-1 and is now a significant co-factor for SOD. These impacts plus those on insulin resistance and SNS consequences, membrane ion exchange, RAAS might account for Zn++ antihypertensive effects. Intake needs to be 50 mg/d.
Individuals with cardiovascular disease and hypertension can benefit from the proper diet and nutrition. Essential vitamins and minerals found in a balanced, healthy nutrition, such as potassium, magnesium, calcium and zing, among others, can help improve heart health. Deficiencies in these and a diet full of saturated and trans fats can increase the prevalence of cardiovascular disease. While diagnosis and drugs/medications can be prescribed to treat cardiovascular disease and hypertension, a balanced diet and nutrition can have similar effects.� The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
By Dr. Alex Jimenez
Additional Topics: Wellness
Overall health and wellness are essential towards maintaining the proper mental and physical balance in the body. From eating a balanced nutrition as well as exercising and participating in physical activities, to sleeping a healthy amount of time on a regular basis, following the best health and wellness tips can ultimately help maintain overall well-being. Eating plenty of fruits and vegetables can go a long way towards helping people become healthy.
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