Clinic Wellness Team. A key factor to spine or back pain conditions is staying healthy. Overall wellness involves a balanced diet, appropriate exercise, physical activity, restful sleep, and a healthy lifestyle. The term has been applied in many ways. But overall, the definition is as follows.
It is a conscious, self-directed, and evolving process of achieving full potential. It is multidimensional, bringing together lifestyles both mental/spiritual and the environment in which one lives. It is positive and affirms that what we do is, in fact, correct.
It is an active process where people become aware and make choices towards a more successful lifestyle. This includes how a person contributes to their environment/community. They aim to build healthier living spaces and social networks. It helps in creating a person’s belief systems, values, and a positive world perspective.
Along with this comes the benefits of regular exercise, a healthy diet, personal self-care, and knowing when to seek medical attention. Dr. Jimenez’s message is to work towards being fit, being healthy, and staying aware of our collection of articles, blogs, and videos.
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.
Diets high in flavonoids have been associated with a way of life, as it’s often a part of many nutritional recommendations from healthcare professionals associated with the prevention of chronic diseases. However, the identification of beneficial effects from flavonoids and flavonoid-rich foods has become a difficult area to discuss due to a conditional or non-essential role of flavonoids in human nourishment, according to some research.
Do flavonoids help reduce the risk of cardiovascular disease?
Nonetheless, recent attempts to otherwise prove this in the medical field surrounding cardiovascular disease as well as efforts in the area of high flavonoid containing foods, have started supplying the demonstrations of effects and mechanisms of action in well-controlled research studies. Further studies are essential for confirmation of the effects and for the proper identification of bioactive flavonoids in relation to cardiovascular diseases.
Flavonoids and Cardiovascular Disease
Epidemiological studies, clinical trials and basic science has found an inverse correlation between flavonoid intake and a decreased mortality from the prevalence of stroke and coronary heart disease, including the improvement of hypertension and cardiovascular disease risks.
More than 4000 naturally occurring flavonoids have been identified, including fruits, vegetables, red wine, tea, soy and licorice. Flavonoids (flavonols, flavones and isoflavones) are potent free radical scavengers that inhibit lipid peroxidation, prevent atherosclerosis, promote vascular relaxation and also have anti-hypertensive properties. Along with reducing stroke and providing effects which reduce mortality and CHD morbidity, as mentioned.
Many mechanisms have been suggested to explain the protective effects of flavonoids in relation to cardiovascular diseases:
Antiatherogenic effects. Flavonoids along with other antioxidants, comprise two lines of defense in protecting cells from harm because of oxidation of LDL cholesterol; First, in the LDL blood cholesterol level, by inhibiting LDL oxidation because of their free radical scavenger activity, and second, in the cellular level, by shielding the cells accordingly, i.e., by raising their resistance against the cytotoxic effect of oxidised LDL. Recent research studies suggest that flavonoids may additionally help stop the expression of adhesion and chemoattractant molecules.
Antiaggregant effects. Flavonoids avoid platelet aggregation triggered by numerous pro-aggregant stimuli although high doses are required. Inhibition of platelet phosphodiesterases, inhibition of arachidonic acid metabolism and antioxidant effects have been suggested as potential mechanisms of action.
Direct effects on vascular smooth muscle. The vasodilator effects of flavonoids in vitro is endothelium-independent. The most important mechanism appears to be related to their inhibitory effects on protein kinases. Some flavonoids, though, can produce endothelium-dependent contractile reactions due to increased TXA2, or thromboxane A2, production.
Anti-hypertensive results.�Only small amounts of information concerning the effects of flavonoids on blood pressure have been obtained. However, recently, the oral administration of quercetin has been shown to exert potent anti-hypertensive effects
Resveratrol is a potent antioxidant and anti-hypertensive, found from red wine and in the skin of grapes. Administration to individuals enhances compliance, reduces enhancement indicator and enhances blood pressure when administered as 250 mL of either�regular or de-alcoholized red wine. There was a substantial reduction in the aortic augmentation index of 6.1 percent together with all the de-alcoholized red wine and 10.5 percent with regular red wine. The central blood pressure was significantly reduced by de-alcoholized red wine in 7.4 mmHg and 5.4 mmHg by routine red wine. Resveratrol improves ED circulation mediated vasodilation at a dose related manner, prevents uncoupling of eNOS, increases adiponec-tin, lowers HS-CRP and blocks the effects of angiotensin II. The suggested dose is 250 mg/d of transresveratrol.
Research on CVD and Flavonoids
Basic science, clinical monitoring, and a variety of research studies, have all led to an emerging body of evidence on the role of flavonoids, at the prevention of cardiovascular disease. However, the existing studies on flavonoids or its food resources have provided contradictory results,�generally on the primary prevention of coronary heart disease mortality. The study used the grant mechanism to analyze data that was previously collected.
The researchers examined whether flavonoid intake was associated with the risk of incident cardiovascular disease and whether specific food sources of flavonoids, including onions, tea, apples, red wine, along with other foods, have been related to the risk of CVD and hypertension. The researchers processed and examined previously collected statistics of 39,876 middle-aged and elderly girls free of CVD; the Women’s Antioxidant Cardiovascular Study (WACS), a prospective study of 8,171 middle-aged and older women with preexisting CVD or over three coronary risk factors; the Normative Aging Study (NAS), a prospective study of 2,280 middle-aged and elderly men; along with the Boston Area Health Study (BAHS), a case-control study of first nonfatal myocardial infarction in women and men aged less than 76 decades. Utilizing data from semiquantitative food frequency questionnaires administered in every study, the investigators determined individual intake of flavonoids and its food sources.
Unlike previous studies, researchers have examined flavonoids in relation to both primary and secondary prevention of cardiovascular disease, comprising verified cases of nonfatal myocardial infarction (Ml), nonfatal stroke, revascularization procedures, and death. 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 increased risk of cardiovascular disease has been frequently attributed to an improper diet and nutrition. Foods high in saturated and trans fats, for example, can substantially raise the levels of “bad cholesterol” in the body, which may then lead to high blood pressure and cardiovascular disease. While vitamin and mineral deficiencies as well as the improper intake of other important compounds, like amino acids, have been linked to CVD, several research studies have found that fiber can have a tremendous influence in the risk of cardiovascular disease.
How does fiber help lower the risk of cardiovascular disease?
Abnormal levels of cholesterol, medically recognized as LDL and HDL cholesterol, can develop into fatty deposits within the blood vessels. Over time, these deposits can make it difficult for enough blood to circulate through the arteries. The�heart may not get as much oxygen-rich blood as it needs, which then increases the risk of cardiovascular. But, can fiber prevent cardiovascular disease? Before covering how fiber can improve the risk of developing cardiovascular disease, we must first understand what fiber is and what role it plays in the human body.
Many different definitions of fiber have been created to-date. In an attempt to create a single definition of fiber that everyone can utilize, the Nutrition and Food Board constructed a panel that came up with the following definitions:
Dietary fiber consists of non-digestible carbohydrates and lignin that are intrinsic and intact in plants. This includes plant non-starch polysaccharides (by way of example, cellulose, pectin, gums, hemicellulose, and fibers inside oat and wheat bran), oligosaccharides, lignin, and several forms of resistant starch.
Functional fiber consists of isolated, non-digestible carbohydrates which are beneficial in humans. These include non-digestible plant (for instance, resistant starch, pectin, and gums), chitin, chitosan, or commercially generated (by way of example, resistant starch, polydextrose, inulin, and indigestible dextrins) carbohydrates.
Total fiber is the sum of dietary fiber and functional fiber. It’s not important to differentiate between which types of the fibers you are getting in your daily dietary and nutritional program. Your total fiber intake is what matters.
Whichever definition is the most suitable to each individual, remember that fiber is an essential part of everyone’s diet. While fiber does fall under the category of carbohydrates, in comparison, it does not provide the same number of calories, nor is it processed the way that other sources of carbohydrates are. Fiber, however, can be further classified as soluble or insoluble.
Soluble Fiber
Soluble fibers have the ability to swell and hold water.
When eaten as part of a diet low in saturated and trans fats, soluble fiber has been associated with an increased diet quality as well as the reduced risk of developing cardiovascular disease.
Soluble fiber modestly reduces LDL (“bad”) cholesterol past levels attained by a diet low in saturated fats and trans fats alone.
Oats have a larger proportion of soluble fiber compared to any other grain.
Insoluble Fiber
Insoluble fiber has been associated with decreased and slower progression of cardiovascular disease in high-risk individuals.
Most other grains, rye, rice, and wheat are composed of insoluble fiber.
Legumes, beans, and peas can also be excellent sources of both soluble and insoluble fiber. Certain fruits and vegetables are better sources of both insoluble and soluble fiber compared to others. Many processed oat bran and wheat bran products (for instance, muffins, chips, waffles) could be made out of refined grains, perhaps not the entire grain. They can be high in sodium, added sugars and saturated fat. Make sure to read labels carefully.
Fiber for Preventing Cardiovascular Disease
In order to help decrease the risk of cardiovascular disease, many health care professionals recommend adhering to a high-fiber diet to improve your overall heart health. Studies have produced evidence to support this. At a Harvard study of over 40,000 health professionals, it was found that a high total dietary fiber intake was linked to a 40 percent lower risk of coronary heart disease, or CHD, compared to a low-fiber intake. Another study of over 31,000 California Seventh-day Adventists found a 44 percent reduced risk of nonfatal coronary heart disease and an 11 percent reduced risk of fatal coronary heart disease for those who ate whole-wheat bread compared with those who ate white bread.
Another predictor of cardiovascular disease is blood sugar, along with LDL and HDL cholesterol levels. It seems that soluble fiber reduces the absorption of cholesterol into the intestines by binding with bile (which includes cholesterol) and dietary cholesterol so that the body excretes it. Bran fiber intervention trials in which fiber supplementation was combined with a low-fat diet and the oat bean shows that reductions in cholesterol levels ranged from 8 to 26 percent. Other studies have revealed that 5 to 10 grams of fiber per day decreases LDL cholesterol by about 5 percent. Each of these advantages will happen no matter of the fluctuations in dietary fat consumption. In a trial with low fat and low fat plus high fiber groups, the group consuming high fiber exhibited a greater average reduction (13%) in total cholesterol concentration than the low fat (9%) and the usual diet (7%) groups.
The clinical trials with many sorts of fiber are inconsistent, however, when it comes to decreasing high blood pressure. Soluble fiber, guar gum guava, psyllium and oat bran can decrease blood pressure and lower the need for medication in hypertensive subjects locations and subjects. The typical reduction in BP is about 7.5/5.5 mmHg on 40 to 50 g/d of a mixed fiber. There is development in sodium loss, improvement in insulin sensitivity, endothelial function and decrease in the sympathetic nervous system activity.
Finding the Right Fiber Intake
The daily consumption of fiber from the typical American is about 5 to 14 grams every day. The American Heart Association, or the AHA, recommends that to an adequate intake of fiber should be based on the individual’s gender and age. The daily value for fiber is 25 grams of fiber each day for a 2,000 calorie diet. The AHA recommends getting fiber from foods rather than from fiber supplements.
Serving Size
In accordance with the American Heart Association, the next count as 1 ounce-equivalent (or 1 serving) of whole grains:
1 slice whole-grain bread (such as 100% whole-wheat bread)
1 cup ready-to-eat, whole-grain cereal
1?2 cup cooked whole-grain cereal, brown rice, or whole-wheat pasta
5 whole-grain crackers
3 cups unsalted, air-popped popcorn
1 6-inch whole-wheat tortilla
Fiber should be a part of a balanced diet and nutrition. Following the best dietary and nutritional plans can help improve overall heart health, substantially helping to decrease the risk of cardiovascular disease. Fiber can help reduce the levels of “bad cholesterol” in the body, balancing overall blood cholesterol to improve blood circulation and prevent CVD complications. 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.
Losing Weight: Back pain is one of the most common and most troublesome problems that people experience. Eight out of 10 individuals will struggle with back pain during some point in their life, the US National Library of Medicine reports. Low and chronic back pain can be aggravated by many triggers. Mechanical stress, excessive strain, muscle weakness, poor sleeping position, lack of exercise and excessive weight could all contribute to making the situation worse.
The good news is that chiropractic ranks among the most popular and effective treatment options available today for back pain. Through the chiropractic adjustment, chiropractors not only help ease the pain but also work toward correcting the problem. According to chiropractors, spinal adjustments can deliver even better results when combined with weight loss.
In today�s article, we�ll exam the following:
How Obesity and Back Pain are Related
How Weight Loss Helps Reduce Back Pain
Improving Back Health through Chiropractic
How Obesity and Back Pain are Related
Individuals that are classified as overweight or obese are much more likely to experience back pain than people that aren�t according to the American Obesity Association.
Obesity prevents individuals from engaging in everyday physical activities, as well as healthy exercises. These are essential for strengthening the core muscles. A stronger core can take some of the burden away from the back, thus making back pain less likely.
In addition, the spinal cord becomes excessively burdened in the case of obese individuals. This is because it�s trying to compensate for the additional weight, which can cause tilting and uneven stress. Both of these can contribute to serious and chronic back pain. Thus the reason obesity is one of the most prominent aggravating factors in the case of lower back pain.
Losing Weight Helps Reduce Back Pain
According to weight loss experts and chiropractors, weight loss can contribute to partial or complete reduction in the back pain symptoms. The research on the connection between weight loss and back pain is still insufficient but numerous practitioners report that they�ve seen cases of patients experiencing serious reduction in pain after losing weight.
Obviously, this occurs because the extra weight is taken off the spine. As a result, the spine doesn�t experience further stress. Especially when a chiropractor realigns the vertebral column through multiple sessions of chiropractic adjustments.
According to the American Spine Society, individuals that stay within 10 pounds of their ideal weight are the ones least likely to experience spinal problems, particularly chronic lower back pain.
Improving Back Health through Chiropractic Care and Physical Activity
The combination of exercise and chiropractic care can produce noticeable, long-term improvements in spinal health.
Besides aiding in weight loss, exercise is also great for strengthening the core muscles and guaranteeing a proper distribution of the body�s weight throughout the spine. Stronger muscles, less weight and better posture will provide amazing long-term benefits for chiropractic patients that suffer from back pain.
If you need more pointers on how to incorporate weight loss and exercise in your daily routine, speak to your local chiropractor. He or she is more than competent to guide you along the way. If you aren�t currently seeing a chiropractor, give us a call. We�re here to help!
This article is copyrighted by Blogging Chiros LLC for its Doctor of Chiropractic members and may not be copied or duplicated in any manner including printed or electronic media, regardless of whether for a fee or gratis without the prior written permission of Blogging Chiros, LLC.
In today�s fast-paced society, we�re bombarded with various forms of stress that can wreck havoc on our immune systems. Chiropractors are particularly interested in helping their chiropractic patients overcome these stressors in order to maintain a healthy and balanced life. Outside of the chiropractic adjustment, let�s take a look at three nutritional tips that will help chiropractic patients boost their immune system.
Chiropractic patients� immune systems run their best when subluxations, also know as vertebral misalignments, are corrected. However, a proper diet can�t be ignored. By combining both forces, your immune system is better equipped to ward off many contaminants that try to invade the body through normal day-to-day activity.
Immune System: Nutritional Tip #1 � Get Vitamin D
Vitamin D is known for strengthening bones and teeth by helping the body absorb calcium. People who get too little vitamin D may develop soft, thin, and brittle bones, a condition known as rickets in children and osteomalacia in adults.
But did you know that it is also known to offer sufficient protection against a wide range of illnesses and chronic diseases like cancer? In addition, it improve’s the body’s natural response to bacterial infections like tuberculosis and helps to increase the production of antimicrobial peptides which are very important in boosting the immunity.
Since each patient�s health situation is different, ask your chiropractor how much vitamin D you need for optimal health.
Nutritional Tip #2 � Get Your Veggies
In culinary terms, vegetables are edible plants or their parts, intended for cooking or eating raw. You can quickly find what foods are in the vegetable group by visiting ChooseMyPlate.gov.
Vegetables such as cauliflower, cabbage, broccoli and Brussels (all from the brassica family) produce chemicals that are know to inhibit the growth of cancer cells and boost the body’s immune system. One great way to make sure you�re getting all of your vegetables for the day is through juicing. If you�re new to juicing, check out this great resource on juicing vegetables.
Nutritional Tip #3 � Avoid Alcohol
Most chiropractic patients are health-conscious. However, new chiropractic patients may be oblivious to the entire concept since our society is geared more toward sickness care instead of true healthcare. Regardless, maintaining a healthy diet is absolutely essential to maintaining a strong immune system. One way to do this is by avoiding or reducing alcohol consumption.
Why? Because research has proven that alcohol can cause immunodeficiencies that, in return, can make you more susceptible to tuberculosis, bacterial pneumonia and many other communicable diseases.
In addition, the use of alcohol is linked to cancer. Although many people in our society consume it for recreational purposes, it is important to note that alcohol is a drug that can poison your body and deplete you of essentials vitamins and minerals. Therefore, zero alcohol consumption translates into a super strong immune system.
If you need even more convincing, simply visit the National Institute on Alcohol Abuse and Alcoholism�s website to learn more about alcohol facts and statistics.
To discover more nutritional tips that will help you build a stronger immune system, make sure you talk to your chiropractor. If you�ve never been to one, give us a call. We�d love to help guide you toward a more healthy lifestyle through safe and effective chiropractic care!
This article is copyrighted by Blogging Chiros LLC for its Doctor of Chiropractic members and may not be copied or duplicated in any manner including printed or electronic media, regardless of whether for a fee or gratis without the prior written permission of Blogging Chiros, LLC.
Since the original American Heart Association, or the AHA, Science Advisory was published in 1996, several fundamental new findings have been reported about the benefits of omega fatty acids on cardiovascular disease, CVD, particularly that of omega-3 fatty acids.�The evidence supporting the clinical benefits of omega fatty acids and CVD comes from a variety of research studies as well as randomized, controlled trials.
How are omega fatty acids beneficial for cardiovascular disease?
Large-scale epidemiologic studies suggest that people at risk for coronary heart disease, or CHD, benefit from consuming omega-3 fatty acids from plants and marine sources. Further research studies suggest that both omega 3 and omega 6 fatty acids are most essential towards improving heart health, although omega-9 fatty acids also provide beneficial properties for individuals with CVD, CHD and hypertension.
Omega-3 & Omega-6 Fatty Acids
The omega-3 fatty acids found in cold water fish, fish oils, flax, flax seed, flaxseed oil and nuts demonstrated they could lower blood pressure, or BP, obser-vational, epidemiologic and in prospective clinical trials The findings improved in response to hypertension and other cardiovascular diseases.
Studies indicate that DHA at 2 g/d reduces BP and heart rate. The reduction in BP is 8/5 mmHg and roughly 6 beats/min drops generally. Fish oil in 4-9 g/d or mix of DHA and EPA in 3-5 g/d may also lessen BP. However, the production of EPA and eventually DHA from ALA decreases in the presence of large LA (the crucial omega-6 fatty acid), saturated fats, trans fatty acids, alcohol, and several nutrient deficiencies (magnesium, vitamin B6) as well as aging, all of which inhibit the desaturase enzymes.) For reducing BP in hypertensive patients, eating cold water fish each week may be as effective as high dose fish oil, and the protein in the fish might provide additional beneficial effects. In patients with chronic kidney disease, for example, 4 g of omega-3 fatty acids decreased BP measured with 24 hours ABM over 8 weeks from 3.3/2.9 mmHg, compared to placebo (p < 0.0001).
The perfect ratio of omega-6 FA into omega-3 FA is between 1:1 to 1:4 with a polyunsaturated to saturated fat ratio greater than 1.5 to 2:0. ENOS while nitric oxide increases, improving function, enhancing insulin sensitivity to suppress ACE activity, reduce calcium spike and improve parasympathetic tone. The FA family includes GLA, LA, dihomo-GLA and AA, which generally do not considerably lower blood pressure, however, it might stop increases in BP. GLA can obstruct hypertension by reducing levels raising PGE1 and PGI2, reducing affinity and AT1R density.
The omega-3 FA possess a large number of additional effects that modulates reduction of ACE activity, growth in ED, reduction in plasma nor-epinephrine and boost in parasympathetic tone. Blood pressure, for instance, increases in nitric oxide and eNOS for the improvement of insulin resistance. The recommended daily dose is 3000 to 5000 mg/d of combined DHA and EPA in a ratio of 3 parts EPA to two parts DHA and roughly 50 percent of the dose as GLA along with gamma/delta tocopherol at 100 mg per gram of DHA and EPA to find the omega-3 index to 8 percent or higher to decrease BP and provide optimum cardioprotection. DHA is more effective than EPA and must be awarded at two g/d if administered independently.
Omega-9 Fatty Acids
Olive oil is abundant in the omega-9 monounsaturated fat (MUFA) lactic acid, that has been associated with BP and lipid decrease in Mediterranean diets and in other types of diets. MUFAs and olive oil show reductions in BP. In a single study, the SBP fell 8 mmHg (p? 0.05) and the DBP fell 6 mmHg (p? 0.01) at the practice and 24 hour ambulatory BP monitoring in the MUFA treated subjects compared to this PUFA handled issues. Additionally, the requirement for antihypertensive drugs was reduced by 48 percent in the MUFA group vs 4 per cent at the omega-6 PUFA group (de < 0.005).
Extra virgin olive oil (EVOO) was more powerful than sunflower oil in lowering SBP at a group of 31 elderly hypertensive patients in a double blind randomized cross-over study. The SBP has been 136 mmHg from the EVOO treated subjects vs 150 mmHg in the sunflower treated group (p < 0.01). Olive oil also reduces BP in diabetic subjects. It is the high oleic acid content in oil which reduces BP. In stageIhypertensive sufferers, oleuropein-olive leaf (Olea Eurpoaea) extract 500 mg bid for 8 wk decreased BP 11.5/4.8 mmHg which was similar to captopril 25 mg bid. Olea Eupopea L aqueous infusion administered to 12 patients using hypertension in 400 mg qid for 3 mo significantly reduced BP (p < 0.001). Oil ingestion in the EPIC study of 20343 subjects was associated with both systolic and diastolic BP. In sunlight analysis of 6863 areas, BP was inversely associated with olive oil consumption, but just in males. At doses of 500 to 1000 in comparison to placebo leaf extract demonstrated a dose response reduction in a study of 40 hypertensive twins.
The very low dose groups diminished BP 3/1 mmHg and the dose 11/4 mmHg. A double blind, randomized, crossover dietary intervention study over 4 mo using polyphenol rich olive oil 30 mg/d decreased BP in the study group by 7.91/6.65 mmHg and improved endothelial function. OxLDL, the ADMA levels and HS-CRP were decreased in the olive oil group. Plasma nitrites and nitrates improved and region after ischemia improved in the treated group. Jojoba oil exerts calcium channel antagonist impacts inhibits the receptor that is AT1R and enhances wave reflections and augmentation index. EVOO is also contains lipid-soluble phytonutrients such as polyphenols. Approximately 5 mg of phenols are found in 10 g of EVOO. About 4 tablespoons of EVOO is equivalent to 40 gram of EVOO that’s the overall necessary to get substantial reductions.
In conclusion, research studies and randomized, controlled trials,�have convincingly documented that omega fatty acids can significantly reduce the occurrence of cardiovascular disease, CHD and hypertension. Additional clinical studies are needed to confirm the� benefits of omega fatty acids. A food-based approach to increasing omega-3-6-9 fatty acids is preferable, although supplements are a suitable alternative. Additional clinical and mechanistic studies are needed to confirm and further define the health benefits of omega fatty acids for both primary and secondary prevention.
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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