7 Ways to Slow Down Aging

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7 Ways to Slow Down Aging

http://www.stopagingnow.com/newsletters/1517#a1520

Here’s advice on retarding the aging process and staying healthy longer from

research presented at the American Aging Association annual meeting in June

in Oakland, California.

Berries for Brain Cells

Eat blueberries, cranberries, and drink purple Concord grape juice to help

keep elderly brains frisky, and improve motor behavior, including physical

balance and coordination. And always go first to the produce section of the

supermarket—stay away from processed foods. How much? A cup of berries, a

cup of grape juice and all the other fruits and vegegtables you can pack

in—especially brightly colored ones.— ph, Ph.D.,Tufts.

Blue-Green Algae is Back

Try spirulina—that’s blue-green algae. Dr. Bickford did, liked how she felt

and tested it on rats. She says it’s a more potent antioxidant than

blueberries. In rats fed spirulina, stroke damage was much less extensive

and severe. The algae somehow protected brain cells. At one time spirulina

was regarded unsafe; not so today, says Bickford. You can get it on line and

in health food stores. The brand she tested: Earthwise—a Bickford,

Ph.D., University of South Florida.

Don’t Skin Almonds

Eat lots of almonds with their brown skins intact. When almonds are blanched

to remove their skins, they lose up to 80 percent of their antioxidants. Nut

power is concentrated in the skins. People who ate almond skins showed

higher blood levels of antioxidants and increased protection against

“oxidation,” a factor that promotes heart disease. — Blumberg,

Ph.D., Tufts University.

Tale E Plus CoQ10

Mix your antioxidants. They are more powerful together than alone. Giving

vitamin E to young mice throughout their lifetime or after they were old did

not delay or improve cognitive functions. However, feeding coenzyme Q10 and

vitamin E simultaneously to old mice improved memory and learning to a

“remarkable” degree. The two antioxidants work synergistically to zap free

radical damage, possibly preventing or reversing cognitive decline.

Combining vitamin E, C, alpha lipoic acid and coenyzme Q10 may form a more

potent network of protection, say other experts.— Forster, Ph.D.,

University of North Texas Health Science Center.

When No-Fat is No Good

Skip fat-free salad dressings. You need fat to absorb the health-promoting

carotenoids, (lycopene, lutein and beta carotene) in vegetables, such as

tomatoes, carrots and spinach. In tests, eating a salad with no-fat dressing

resulted in virtually no absorption of carotenoids. A low-fat dressing was

better, but not as good as full-fat olive oil. Another solution: add fatty

avocado to salads; its fat doubled the uptake of lycopene from tomatoes.

— J Schwartz, Ph.D. Ohio State University.

What to Drink?

Drink green tea and red wine, if you drink alcohol. Both may help protect

brain cells against age-related damage and Alzheimer’s. Green tea is rich in

flavanols, mainly EGCG, and red wine contains resveratrol. In tests on brain

cells of rats, both EGCG and resveratrol helped block toxicity induced by a

protein called beta amyloid. Deposits of beta amyloid muck up brain

functioning and are a major sign of Alzheimer’s. Resveratrol has been found

in most red wines, and is particularly high in pinot noir. —Stephane

Bastianetto, Ph.D., Hospital Research Centre, Quebec.

Magic in Fish Curry

Eat the curry spice turmeric. It’s packed with a yellow pigment curcumin,

found to have strong antioxidant, anticancer and antiinflammatory activity,

while being notably nontoxic. Feeding mice curcumin produced improvements in

cognitive functions, and reduced accumulation of toxic beta amyloid in brain

cells. Adding DHA, a component of fish oil, to mice chow did the same thing.

More exciting, combining curcumin and DHA had a more powerful (synergistic)

effect in reversing brain and cognitive deficits than expected. Researchers

theorize that both curcumin and fish oil help prevent onset of

Alzheimer’s.— M. Cole, UCLA.

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