Guest guest Posted February 11, 2005 Report Share Posted February 11, 2005 > > Just a bit extra on the fructose issue. > > " RESULTS: The contents of glucose, glycated > protein, glycosylated haemoglobin and fructosamine were > significantly lowered by taurine treatment to high fructose rats. > Taurine prevented in vitro glycation and the accumulation of AGEs. > Furthermore, taurine enhanced glucose utilization in the rat > diaphragm. This effect was additive to that of insulin and did not > interfere with the action of insulin. CONCLUSIONS: These results > underline the potential use of taurine as a therapeutic supplement > for the prevention of diabetic pathology. > PMID: 15196090 [PubMed - indexed for MEDLINE] year 2004 > > ....... > THANkS!! Really, really interesting. I knew the fact of the higher impact of 'fructosilation' when comparing it with glycation, and had read some more papers about vegetarians having a lot more AGE's than carnivores in spite of their larger ingestion of antioxidants in food, but never had heard about this role of taurine (althoug I knew about the lack of taurine in vegan diets). It helps a lot, at least having in mind my daily ingestion is somewhere between one to two pounds of fruit and two to four pounds of vegetables! I actually didn't like the idea I was promoting my oxidation! Willie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2005 Report Share Posted February 11, 2005 What stuck out at me is this phrase: " but there so far is no clinical evidence that normal intakes of fructose have an important impact on AGE production (in vegetarians) " ............ IOW if one is moderate in their fruit intake, there ain't a problem. on 2/11/2005 4:26 AM, rwalkerad1970 at rwalkerad1970@... wrote: > PMID: 15196090 [PubMed - indexed for MEDLINE] year 2004 > > and in relation to this being applied to humans another study > suggests " Some researchers have proposed that the relatively high- > fructose content of vegetarian diets may explain this phenomenon, > but there so far is no clinical evidence that normal intakes of > fructose have an important impact on AGE production. An alternative > or additional possibility is that the relatively poor taurine status > of vegetarians up-regulates the physiological role of > myeloperoxidase-derived oxidants in the generation of AGEs - in > which case, taurine supplementation might be expected to suppress > elevated AGE production in vegetarians........ > ....... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2005 Report Share Posted February 11, 2005 Hi folks: And it might be a good idea rather than consume any old fruit just because there happens to be lots of it available in the supermarket, instead to eat those with the highest levels of 'micronutrients per 100 calories*'. Many of the most frequently eaten fruits contain an abundance of calories (sugar) and precious little in the way of non-calorie nutrients. Berries seem to be a major exception. Perhaps pomegranates too. On a table I put together some years ago apples, for example, came out below 'bacon double cheeseburger' and not far above 'salt pork' based on the * asterisked criterion above, using six important nutrients, three vitamins and three 'minerals'. (Using the data from Bowes and Church's). No. This is not a joke. I have generally avoided apples since tripping over that revelation. And apples are not an isolated example. Rodney. > > > PMID: 15196090 [PubMed - indexed for MEDLINE] year 2004 > > > > and in relation to this being applied to humans another study > > suggests " Some researchers have proposed that the relatively high- > > fructose content of vegetarian diets may explain this phenomenon, > > but there so far is no clinical evidence that normal intakes of > > fructose have an important impact on AGE production. An alternative > > or additional possibility is that the relatively poor taurine status > > of vegetarians up-regulates the physiological role of > > myeloperoxidase-derived oxidants in the generation of AGEs - in > > which case, taurine supplementation might be expected to suppress > > elevated AGE production in vegetarians........ > > ....... > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2005 Report Share Posted February 11, 2005 The following post back from Febuary 2003 from Iris, (a former moderator, Chemist and contributor of valuable posts) may be of interest on this subject. I believe we also have a file on this ---------- From: " oc9 <crsupport@...> " <crsupport@...> Reply- Date: Tue, 04 Feb 2003 18:08:25 -0000 Subject: [ ] ORAC / calorie For the purposes of CR, the important value is ORAC/calorie - i.e. how do we get the most antioxidant bang for the calorie buck in what we eat? There are a number of places on the web where the ORAC data (as ORAC per 100g or 3.5 oz) is presented. http://www.preventionline.com/z3_newsviews.asp?ID=26 - I have no idea where this one got the calorie count for blueberries. http://www.ars.usda.gov/is/np/fnrb/fnrb499.htm I've uploaded the following data to our files area as Orac per calorie.xls /files/ORAC%20per% 20calorie.xls I've taken the ORAC data, and the calorie counts for 100g of the raw fruits and veggies (from the USDA Database), and calculated the following as ORAC/calorie: Prunes 23 Raisins 9 Blueberries 43 Blackberries 39 Strawberries 51 Raspberries 25 Plums 17 Ornages 16 Red Grapes 11 Cherries 9 Kiwi 10 Pink Grapefruit 16 Kale 35 Spinach 57 Brussel Sprouts 23 Alfalfa Sprouts 32 Broccoli Flowers32 Beets 20 Red Bell Pepper 26 Onion 12 Corn 5 Eggplant 15 This indicates that strawberries (yum!) and spinach (also yum! - and I'm not getting embroiled in the oxalic acid arguments here) are the best values, i.e. fewest calories per equivalent ORAC. Blueberries aren't too shabby either, but not the best. Prunes and raisins lose out because of their high calorie values. Now, to get the best ORAC/$, you'd need to take the current cost of each of the above, per 100g and ..... " This proof is left to the student. " Iris on 2/11/2005 9:15 AM, Rodney at perspect1111@... wrote: > > Hi folks: > > And it might be a good idea rather than consume any old fruit just > because there happens to be lots of it available in the supermarket, > instead to eat those with the highest levels of 'micronutrients per > 100 calories*'. > > Many of the most frequently eaten fruits contain an abundance of > calories (sugar) and precious little in the way of non-calorie > nutrients. > > Berries seem to be a major exception. Perhaps pomegranates too. > > On a table I put together some years ago apples, for example, came > out below 'bacon double cheeseburger' and not far above 'salt pork' > based on the * asterisked criterion above, using six important > nutrients, three vitamins and three 'minerals'. (Using the data from > Bowes and Church's). > > No. This is not a joke. I have generally avoided apples since > tripping over that revelation. And apples are not an isolated > example. > > Rodney. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2005 Report Share Posted February 11, 2005 Another country heard from regarding fruit nutrition: http://www.nutritiondata.com/foods-009998000000000000000.html On Fri, 11 Feb 2005 09:23:53 -0500, Francesca Skelton <fskelton@...> wrote: > > The following post back from Febuary 2003 from Iris, (a former moderator, > Chemist and contributor of valuable posts) may be of interest on this > subject. I believe we also have a file on this > > ---------- > From: " oc9 <crsupport@...> " <crsupport@...> > Reply- > Date: Tue, 04 Feb 2003 18:08:25 -0000 > > Subject: [ ] ORAC / calorie > > For the purposes of CR, the important value is ORAC/calorie - i.e. > how do we get the most antioxidant bang for the calorie buck in what > we eat? > > There are a number of places on the web where the ORAC data (as ORAC > per 100g or 3.5 oz) is presented. > > http://www.preventionline.com/z3_newsviews.asp?ID=26 - I have no > idea where this one got the calorie count for blueberries. > > http://www.ars.usda.gov/is/np/fnrb/fnrb499.htm > > I've uploaded the following data to our files area as > Orac per calorie.xls > > /files/ORAC%20per% > 20calorie.xls > > I've taken the ORAC data, and the calorie counts for 100g of the raw > fruits and veggies (from the USDA Database), and calculated the > following as ORAC/calorie: > > Prunes 23 > Raisins 9 > Blueberries 43 > Blackberries 39 > Strawberries 51 > Raspberries 25 > Plums 17 > Ornages 16 > Red Grapes 11 > Cherries 9 > Kiwi 10 > Pink Grapefruit 16 > > Kale 35 > Spinach 57 > Brussel Sprouts 23 > Alfalfa Sprouts 32 > Broccoli Flowers32 > Beets 20 > Red Bell Pepper 26 > Onion 12 > Corn 5 > Eggplant 15 > > This indicates that strawberries (yum!) and spinach (also yum! - and > I'm not getting embroiled in the oxalic acid arguments here) are the > best values, i.e. fewest calories per equivalent ORAC. Blueberries > aren't too shabby either, but not the best. Prunes and raisins lose > out because of their high calorie values. > > Now, to get the best ORAC/$, you'd need to take the current cost of > each of the above, per 100g and ..... " This proof is left to the > student. " > > Iris > > > on 2/11/2005 9:15 AM, Rodney at perspect1111@... wrote: > > > > > Hi folks: > > > > And it might be a good idea rather than consume any old fruit just > > because there happens to be lots of it available in the supermarket, > > instead to eat those with the highest levels of 'micronutrients per > > 100 calories*'. > > > > Many of the most frequently eaten fruits contain an abundance of > > calories (sugar) and precious little in the way of non-calorie > > nutrients. > > > > Berries seem to be a major exception. Perhaps pomegranates too. > > > > On a table I put together some years ago apples, for example, came > > out below 'bacon double cheeseburger' and not far above 'salt pork' > > based on the * asterisked criterion above, using six important > > nutrients, three vitamins and three 'minerals'. (Using the data from > > Bowes and Church's). > > > > No. This is not a joke. I have generally avoided apples since > > tripping over that revelation. And apples are not an isolated > > example. > > > > Rodney. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2005 Report Share Posted February 11, 2005 Chris: this is a great site. And I know we have it in our " links " section. But I couldn't find how they determine their " ND " rating. Can you point to somewhere on the site where we could see how this is done? on 2/11/2005 10:08 AM, Dowling at christopher.a.dowling@... wrote: > Another country heard from regarding fruit nutrition: > > http://www.nutritiondata.com/foods-009998000000000000000.html > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2005 Report Share Posted February 11, 2005 Comments below to fruits/ORAC. Where does that leave, eg, cabbage's I3C Indole 3 Carbinol? There's more than 1000 species for healing in Duke's Database, and more than 700 hundred activities from Abortifacient to Xanthine-Oxidase-Inhibitor IC50. Antioxidant is just one of them. Regards. ----- Original Message ----- From: Francesca Skelton Sent: Friday, February 11, 2005 8:23 AM Subject: Re: [ ] Re: Fructose and AGEs The following post back from Febuary 2003 from Iris, (a former moderator,Chemist and contributor of valuable posts) may be of interest on thissubject. I believe we also have a file on this----------From: "oc9 <crsupport@...>" <crsupport@...>Reply- Date: Tue, 04 Feb 2003 18:08:25 -0000 Subject: [ ] ORAC / calorieFor the purposes of CR, the important value is ORAC/calorie - i.e.how do we get the most antioxidant bang for the calorie buck in whatwe eat?There are a number of places on the web where the ORAC data (as ORACper 100g or 3.5 oz) is presented.http://www.preventionline.com/z3_newsviews.asp?ID=26 - I have noidea where this one got the calorie count for blueberries.http://www.ars.usda.gov/is/np/fnrb/fnrb499.htmI've uploaded the following data to our files area asOrac per calorie.xls /files/ORAC%20per%20calorie.xlsI've taken the ORAC data, and the calorie counts for 100g of the rawfruits and veggies (from the USDA Database), and calculated thefollowing as ORAC/calorie:Prunes 23 great for several reasonsRaisins 9 sugary - I plump them in water or juice. Blueberries 43 great and available -more expensiveBlackberries 39 BAD - seeds are terrible in frozen and too much water packed with themStrawberries 51 Fresh are great, now readliy availableRaspberries 25 My favorite in taste but too many seedsPlums 17 expensive and variable in qualityOrnages 16 seasonal and variable in qulaityRed Grapes 11 expensiveCherries 9 Another favorite - seasonal but I found some frozen.Kiwi 10 ugh priceyPink Grapefruit 16 contra with some meds.Kale 35 not availble (fortunately)Spinach 57 pricey but readily available fresh, frozen, cannedBrussel Sprouts 23 occasionally - not my favorite brasiccaAlfalfa Sprouts 32 GOT TO COOK THEMBroccoli Flowers32 Not available hereBeets 20 Fresh not often here.Red Bell Pepper 26 PriceyOnion 12 I wonder about sauteing - can't eat them raw.Corn 5 A favorite - seasonal.Eggplant 15 A favorite This indicates that strawberries (yum!) and spinach (also yum! - andI'm not getting embroiled in the oxalic acid arguments here) are thebest values, i.e. fewest calories per equivalent ORAC. Blueberriesaren't too shabby either, but not the best. Prunes and raisins loseout because of their high calorie values.Now, to get the best ORAC/$, you'd need to take the current cost ofeach of the above, per 100g and ..... "This proof is left to thestudent."Iris Dr. Duke'sPhytochemical and Ethnobotanical Databases Number of Chemicals in Plants with Antioxidant Activity Glycine max (Soybean) Seed - 42 chemicals Camellia sinensis (Tea) Leaf - 36 chemicals Foeniculum vulgare (Fennel) Fruit - 35 chemicals Origanum vulgare (Common Turkish Oregano) Plant - 34 chemicals Allium cepa (Onion) Bulb - 32 chemicals Thymus vulgaris (Common Thyme) Plant - 32 chemicals Vitis vinifera (European Grape) Fruit - 32 chemicals Citrus paradisi (Grapefruit) Fruit - 31 chemicals Daucus carota (Carrot) Root - 31 chemicals Lycopersicon esculentum (Tomato) Fruit - 29 chemicals Capsicum annuum (Bell Pepper) Fruit - 27 chemicals Ribes nigrum (Black Currant) Fruit - 27 chemicals Triticum aestivum (Wheat) Seed - 27 chemicals Citrus sinensis (Orange) Fruit - 26 chemicals Arachis hypogaea (Groundnut) Seed - 25 chemicals Helianthus annuus (Girasol) Seed - 25 chemicals Rosmarinus officinalis (Rosemary) Plant - 25 chemicals Zea mays (Corn) Seed - 25 chemicals Brassica oleracea var. botrytis l. var. botrytis (Cauliflower) Leaf - 23 chemicals Malus domestica (Apple) Fruit - 23 chemicals Allium sativum var. sativum (Garlic) Bulb - 22 chemicals Concentration of Chemicals in Plants with Antioxidant Activity Juglans regia (English Walnut) Fruit - 2,720,600 ppm total [4 chemical(s)] Lonicera japonica (Japanese Honeysuckle) Plant - 1,760,000 ppm total [1 chemical(s)] Acacia nilotica (Babul) Fruit - 1,398,000 ppm total [2 chemical(s)] Cocos nucifera (Coconut) Seed - 1,154,890.04 ppm total [8 chemical(s)] Asimina triloba (Pawpaw) Fruit - 1,146,573 ppm total [9 chemical(s)] AND Antiinflammatory Activity,eg Persea americana (Avocado) Fruit - 3,145,570 ppm total [8 chemical(s)] Macadamia spp (Macadamia) Seed - 2,223,616 ppm total [6 chemical(s)] Cucumis melo subsp. ssp melo var.cantalupensis (Cantaloupe) Cotyledon - 1,844,000 ppm total [2 chemical(s)] Bertholletia excelsa (Brazilnut) Seed - 1,691,077 ppm total [8 chemical(s)] Pistacia vera (Pistachio) Seed - 1,689,538 ppm total [8 chemical(s)] Juglans regia (English Walnut) Seed - 1,488,850 ppm total [5 chemical(s)] Cucumis sativus (Cucumber) Cotyledon - 1,455,400 ppm total [2 chemical(s)] Carthamus tinctorius (Safflower) Seed - 1,375,948 ppm total [3 chemical(s)] Anacardium occidentale (Cashew) Seed - 1,319,795 ppm total [11 chemical(s)] Juglans cinerea (Butternut) Seed - 1,313,498.8 ppm total [6 chemical(s)] Sesamum indicum (Ajonjoli (Sp.)) Seed - 1,142,710 ppm total [5 chemical(s)] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2005 Report Share Posted February 11, 2005 Hi all, I was wondering if any of you use Carnosine to combat AGE's before eating fruit? (Or yoghurt, warmed milk or any other high AGE's food?) I get pharmaceutical grade Carnosine in bulk here in Europe and usually take a full teaspoon in water before eating/drinking any AGE-food. Curious if anyone else does this? Carnosine seems to prevent glycosylation from occuring, but doesn't break crosslinks that have already formed. It is supposedly nontoxic as it is found already in the body. best wishes, MM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2005 Report Share Posted February 12, 2005 Yep. I take carnosine. Other substances also have anti-glycosylating effects, surch as pyridoxamine, benfotiamine, even aspirin. On Fri, 11 Feb 2005 23:27:12 +0000, Mambo Mambo <mambomambo@...> wrote: > > Hi all, > I was wondering if any of you use Carnosine to combat AGE's before eating > fruit? (Or yoghurt, warmed milk or any other high AGE's food?) I get > pharmaceutical grade Carnosine in bulk here in Europe and usually take a > full teaspoon in water before eating/drinking any AGE-food. > Curious if anyone else does this? > > Carnosine seems to prevent glycosylation from occuring, but doesn't break > crosslinks that have already formed. It is supposedly nontoxic as it is > found already in the body. > > best wishes, > MM > > > > Quote Link to comment Share on other sites More sharing options...
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