Calcium nutrition of the neonate may be of greater importance to life-long bone health due to its programming effects on mesenchymal stem cells, according to new research presented at the Experimental Biology 2010 meeting on April 25.
As reported by Newswise, researchers bottle-fed 12 piglets a calcium-rich diet and another 12 piglets a calcium-deficient diet during the first 18 days of life. Throughout the study, blood samples were drawn frequently from the piglets, and they were weighed daily. At the end of the study, the researchers collected samples from the animals’ bone marrow, livers, kidneys and small intestines. They also tested their hind legs for bone density and strength.
Results revealed no differences between groups in terms of blood markers of calcium status and growth. These data support the previously suggested concept that, unlike what happens in adults, calcium absorption in newborns is not dependent on vitamin D. They also documented marked differences in bone density and strength such that the calcium-deficient piglets were compromised. When they looked at the bone marrow tissue which contains mesenchymal stem cells that eventually become bone-forming cells, they discovered that many of the calcium-deficient piglets’ cells appeared to have already been programmed to become fat cells instead of bone-forming osteoblast cells. Fewer osteoblasts in early life may translate to a diminished ability for bones to grow and repair themselves throughout the remainder of life. Thus, it appeared as if calcium deficiency had predisposed the animals to having bones that contained more fat and less mineral.
Tuesday, May 04, 2010
Monday, May 03, 2010
Lemons Prevent Formation of Kidney Stones
Drinking lemonade has been shown to prevent the formation of kidney stones, according to new research at the UC San Diego Comprehensive Kidney Stone Center. The findings revealed that drinking 4 ounces of reconstituted lemon juice in two liters of water per day decreased the rate of stone formation from 1 to 0.13 stones per patient.
Lemons have the highest concentration of citrate—a natural inhibitor of kidney stone formation—of any citrus fruit. Other fruit juices have less citrate and are often supplemented with calcium and contain oxalate, one of the principle components of kidney stones. The most common kidney stone is a calcium stone, which is composed primarily of calcium oxalate. Calcium stones can be caused by too much salt in the diet, which stimulates calcium excretion in the urine.
Lemons have the highest concentration of citrate—a natural inhibitor of kidney stone formation—of any citrus fruit. Other fruit juices have less citrate and are often supplemented with calcium and contain oxalate, one of the principle components of kidney stones. The most common kidney stone is a calcium stone, which is composed primarily of calcium oxalate. Calcium stones can be caused by too much salt in the diet, which stimulates calcium excretion in the urine.
Sunday, May 02, 2010
Mediterranean Diet Improves Brain Power
Following a Mediterranean diet can reduce the risk of cognitive decline with older age, according to results of an ongoing prospective study, the Chicago Health and Aging Project, which was presented at the Experimental Biology 2010 Meeting on April 26.
Researchers followed nearly 4,000 study participants aged 65 and older who were given a battery of cognitive tests that were assigned scores and then a clinical interview. Those who ranked in the highest in terms of following such a Mediterranean-type diet were more protected from cognitive decline. The adults were given these cognitive tests every three years for 15 years.
“This diet emphasizes vegetables, fruits, fish, olive oil, lower meat consumption, and moderate wine and non-refined grain intake,” said lead author Dr. Christy Tangney of Rush University Medical Center in Chicago. “Instead of espousing avoidance of foods, the data support that adults over age 65 should look to include more olive oil, legumes, nuts, and seeds in their diet in order to improve their recall times and other cognitive skills, such as identifying symbols and numbers.”
Sources:
* Experimental Biology 2010: Eating Like the Greeks Can Improve Brain Power
Researchers followed nearly 4,000 study participants aged 65 and older who were given a battery of cognitive tests that were assigned scores and then a clinical interview. Those who ranked in the highest in terms of following such a Mediterranean-type diet were more protected from cognitive decline. The adults were given these cognitive tests every three years for 15 years.
“This diet emphasizes vegetables, fruits, fish, olive oil, lower meat consumption, and moderate wine and non-refined grain intake,” said lead author Dr. Christy Tangney of Rush University Medical Center in Chicago. “Instead of espousing avoidance of foods, the data support that adults over age 65 should look to include more olive oil, legumes, nuts, and seeds in their diet in order to improve their recall times and other cognitive skills, such as identifying symbols and numbers.”
Sources:
* Experimental Biology 2010: Eating Like the Greeks Can Improve Brain Power
Saturday, May 01, 2010
Niche beverages are seeing more growth
Pepsi, Coca Cola, Snapple, Dr Pepper, Gatorade. Big beverage brands are household names, but while they may make up the lion’s share of revenues niche products are where the growth potential and innovation lies.
Last month market researcher Euromonitor International observed that the battle for new business in the saturated European and North American beverage market has turned to niche brands. It sees low overall growth as a long term reality.
Richard Haffner, the Euromonitor head of non-alcoholic beverages research, told BeveragDaily.com that the packaged drinks market in Europe and North America is now strictly share game.
Relying on brand awareness is no longer enough. To achieve sales growth companies have to segment markets in new ways and blend across categories creating products like fizzy milk. They need to be in touch with changing consumer tastes more than ever before in order to think of new product concepts and ideas to persuade customers to buy their products.
Other industry experts have made similar observations. Last year the Beverage Trends: Culinary Trend Mapping Report, put together by the Center for Culinary Development in the US and Packaged Facts, found significant market potential in niche products tailored to certain demographics – be they teens, savvy parents, or active baby boomers.
Testing innovation
No right minded beverage brand owner would take a chance by changing the recipe of its major money spinners these days.
Rather, they are more likely to try new spins on old favourites as brand extensions. Like Vanilla Coke before it, Black Cherry Coke, for instance, can stimulate sales by catering to Coke users’ quest for novelty; Coke Zero, meanwhile, leverages a well-known brand to reel in consumers with a specific need or demand.
In markets where stevia-derived sweeteners are already permitted, such as the US, Australia and New Zealand, and France, brand-owners are not taking chances with their major brands. Since stevia, although sweet, has a taste profile all of its own, the industry realises there is a need for consumers to get to know – and accept – the taste. This means they have been dipping their toes with niche brands, rather than taking the plunge with major brands and risking mass rejection.
One taste does not fit all
Frequent travellers will be more than aware that a familiar brand may not be the same in every country of the world, as formulations are tweaked to appeal to taste preferences of a given population.
Fanta is a prime example of this – and its tendency to take on a local spin has an intriguing history. During World War II, trading bans meant Coca Cola in Nazi Germany could not get hold of the syrup needed to make regular Coke, so they developed a whole new drink using locally available ingredients. The name sprang from a brainstorming session, where boss Max Keith asked his team to use their imagination, or ‘Fantasie’ in German
Last month market researcher Euromonitor International observed that the battle for new business in the saturated European and North American beverage market has turned to niche brands. It sees low overall growth as a long term reality.
Richard Haffner, the Euromonitor head of non-alcoholic beverages research, told BeveragDaily.com that the packaged drinks market in Europe and North America is now strictly share game.
Relying on brand awareness is no longer enough. To achieve sales growth companies have to segment markets in new ways and blend across categories creating products like fizzy milk. They need to be in touch with changing consumer tastes more than ever before in order to think of new product concepts and ideas to persuade customers to buy their products.
Other industry experts have made similar observations. Last year the Beverage Trends: Culinary Trend Mapping Report, put together by the Center for Culinary Development in the US and Packaged Facts, found significant market potential in niche products tailored to certain demographics – be they teens, savvy parents, or active baby boomers.
Testing innovation
No right minded beverage brand owner would take a chance by changing the recipe of its major money spinners these days.
Rather, they are more likely to try new spins on old favourites as brand extensions. Like Vanilla Coke before it, Black Cherry Coke, for instance, can stimulate sales by catering to Coke users’ quest for novelty; Coke Zero, meanwhile, leverages a well-known brand to reel in consumers with a specific need or demand.
In markets where stevia-derived sweeteners are already permitted, such as the US, Australia and New Zealand, and France, brand-owners are not taking chances with their major brands. Since stevia, although sweet, has a taste profile all of its own, the industry realises there is a need for consumers to get to know – and accept – the taste. This means they have been dipping their toes with niche brands, rather than taking the plunge with major brands and risking mass rejection.
One taste does not fit all
Frequent travellers will be more than aware that a familiar brand may not be the same in every country of the world, as formulations are tweaked to appeal to taste preferences of a given population.
Fanta is a prime example of this – and its tendency to take on a local spin has an intriguing history. During World War II, trading bans meant Coca Cola in Nazi Germany could not get hold of the syrup needed to make regular Coke, so they developed a whole new drink using locally available ingredients. The name sprang from a brainstorming session, where boss Max Keith asked his team to use their imagination, or ‘Fantasie’ in German
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