Liquid Vitamins

Scientific Evaluation Finds Benefits in Liquid Vitamin and Mineral Supplements

The Journal of Medicinal Foods published an evaluation on liquid vitamins and minerals. The purpose of the evaluation was to look at the evidence surrounding whether or not there were benefits to vitamin and mineral supplements delivered in liquid form.

 A wide variety of research studies were reviewed and it was determined that liquid supplements contain nutrients that are highly bioavailable, can be gentler to the stomach and are sometimes more suitable for children and elderly people. For more information, go to the Journal of Medicinal Food, Volume 2, Number 3, page 207.

Major Scientific Review Validates the Importance of Vitamins

In June of 2002, one of the most respected journals in medicine, the Journal of the American Medical Association, published a comprehensive review of almost 40 years’ worth of scientific research on the relationship between vitamins and certain diseases.

This review, which was conducted by two Harvard researchers, clearly illustrates how vitamin deficiencies are associated with chronic diseases such as cancer, coronary heart disease and osteoporosis.

The researchers located many studies that prove taking folic acid during pregnancy helps prevent certain birth defects. Folic acid has also been proven to help prevent heart disease and several types of cancer when taken on a regular basis.

Regarding the intake of vitamin E, the researchers located evidence that it is an important antioxidant necessary for immune function. They also found that vitamin E has a role in the prevention of heart disease and prostate cancer in some people.

Vitamin D and its relation to bone mass appeared in the review as well as supportive evidence for the value of vitamins B6 and B12.

Based on these findings, and the recognition that Americans are not receiving enough vitamins from their diets, the Harvard researchers recommend that all adults take one multivitamin daily. For more information, go to the Journal of the American Medical Association, June 19, 2002.

Vitamin E and C Together at High Doses Reduce the Risk of Alzheimer’s Disease

Johns Hopkins University researchers recently reported that the intake of vitamins E and C in combination reduced both the prevalence and incidence of Alzheimer’s disease.

Using data gathered from a large group of respondents age 65 and older, the researchers’ investigation revealed that high doses of certain antioxidants may mitigate agerelated
cognitive deterioration by protecting neurons from free radical
damage.

Free radicals are unstable oxygen molecules that can damage the body from exposure to environmental toxins, intake of chemicals found in processed foods, overexertion, etc.

Because of the results of this study, researchers suggest that antioxidant supplements merit further study as agents for the primary prevention of Alzheimer’s disease. For more information, go to the Archives of Neurology, Volume 61, January 2004.

Plant Nutrients from the Mangosteen Fruit Inhibit Leukemia Cell Growth

In a recent study, scientists examined the effects of a variety of xanthones found in mangosteen fruit on human leukemia cells. Xanthones are plant nutrients or phytochemicals that have been studied for their medicinal and antioxidant potential.

All of the xanthones displayed cell growth inhibitory effects. For more information, go to the Journal of Natural Products, Volume 66, 2003.

Vitamin and Antioxidant Combination Reduces Risk of Heart Disease and Stroke

A recent study conducted at the federal Centers for Disease Control and Prevention indicates that when multivitamins are combined with antioxidant vitamins, such as vitamin E, death risk from heart disease, cardiovascular disease and stroke goes down.

The study compared the death rates of persons who used multivitamins in combination with vitamin E and other antioxidants, as well as those persons who used antioxidant vitamins only versus the death rate of those who used no vitamins at all.

What was concluded is that persons who took vitamin E and other antioxidants along with multi vitamins had a 15 percent lower risk of dying from heart disease than those who used no vitamins at all. For more information, go to the American Journal of Epidemiology 2000; 152: 149-162.

 

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