Monthly Archives: November 2011

Resveratrol Improves Cardiovascular Health in Obese Adults: The First Evidence Using Oral Administration in a Clinical Trial Setting

Posted on November 29, 2011 by Becca| 2 Comments
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It is well documented that red wine harbors many health benefits; including, but not limited to, cardiovascular improvements.  Research has shown that it is likely the polyphenols in the skins of grapes that provide these health benefits.  The Academic Wino has presented several studies demonstrating the health benefits of wine, including Champagne’s cardiovascular health benefits, red wine’s role in decreasing incidence of dementia, and the role of grape pomace in decreasing the symptoms of diabetes.

Using self-reported surveys, studies have found that red wine consumption is associated with a lower risk of obesity and weight gain, compared to other alcoholic beverages (beer and spirits) that show the opposite effect.  Some cardiovascular risk factors, such as hypertension and obesity, are associated with impaired flow-mediated dilation (FMD), which is characterized by a loss of endothelium-dependent vascular smooth muscle relaxation (i.e. poor cardiovascular health).  Scientists speculate that this impairment is due to reductions in endothelium-derived NO (nitric oxide) availability, which may play an important role in the progression of cardiovascular disease.

Many studies have found that foods rich in polyphenols result in improvements in FMD in those groups that are at high-risk for cardiovascular disease (ex., peanuts, cranberries, mulberries, red grapes/wine, green tea, and dark chocolate).  Specifically, resveratrol (3,5,4’-trihydroxystilbene), a polyphenols that is found in the skins of grapes (and the resulting red wine), has been tied to cardiovascular improvements in vivo.  The concentration of resveratrol varies, depending upon the variety of grape and the winemaking processes used, and is reported to be between 0.1 and 14.0mg/L.  In the United States, it is estimated that the daily intake of resveratrol (from naturally occurring sources) is 0.08mg, with the 90th percentile consuming up to 0.26mg daily.

There has been a wide breadth of research focusing on the health benefits of resveratrol, and studies have found these benefits include defense against ischaemic-reperfusion injuries (think heart attacks, stroke, or other events where there is a sudden block of blood flow), increased antioxidant levels, and increased NO bioavailability through enhanced endothelial NO synthase expression.  It the rat model, it has been shown that after daily doses of resveratrol, the progression of endothelial dysfunction was slowed, the effects of which were attributed to the reduction of vascular smooth muscle cell proliferation and the enhancement of endothelium-derived NO synthase and NO bioavailability.

Based on these studies and others that have shown evidence of resveratrols’ cardiovascular benefits, the authors of the study presented today speculate that resveratrol administration may enhance FMD in overweight/obese individuals whose FMD may be compromised.  At this point in time, there have been no human studies addressing this issue, and those studies involving humans have only been using self-reported surveys (which are often plagued by biases).  The overall objective of the study presented today, which was very recently published in the journal Nutrition, Metabolism, & Cardiovascular Diseases, was to investigate whether or not oral administration of resveratrol could improve FMD in a dose-dependent manner.

Methods

The study was a randomized, double-blind, placebo-controlled, crossover human intervention trial with four visits at weekly intervals.

The study volunteers were overweight/obese, with a BMI greater than 25kg/m2 and less than 35kg/m2.  Volunteers were adults between the ages of 30 and 70, with elevated blood pressure (systolic BP between 130 and160mmHg and/or diastolic BP between 85 and 100mmHg).  Female volunteers were required to be post-menopausal for at least the last 12 months.  Volunteers has no history of cardiovascular disease, diabetes, renal disease, were not taking any medication for high blood pressure or diabetes, and were non-smokers.

Volunteers were instructed to maintain their usual diet, but limit polyphenols intake and physical activity throughout the day.

Volunteers were instructed to consume three doses of resveratrol (30, 90, and 270mg) and a placebo at weekly intervals in a randomized, double-blind method.

FMD was measured via ultrasound technology and analyzed using Brachial Analyzer (an edge-detection software), according to published methods.  After FMD measurements, a blood sample was collected for resveratrol analysis.  Liquid chromatography was used to measure the concentrations of trans-resveratrol in the blood samples (“free”, “total”, and dihydroresveratrol).

Results

  •       19 volunteers completed the experiment (14 males, 5 females).
  •       With increasing dosages of resveratrol, there was a proportional increase in blood plasma concentrations of resveratrol.

o   There was a significant relationship between resveratrol dose and blood plasma resveratrol concentration (p2 = 0.63).

  •       There was a significant linear relationship between the log10 transformed blood plasma resveratrol concentration values and acute FMD (p2=0.08).
  •       There were no significant differences in the baseline brachial artery diameter values before the resveratrol administration, however, once resveratrol was consumed, there was a significant linear relationship between the log10 transformed resveratrol dose and the acute FMD response (p2=0.08).

o   For each of the doses of resveratrol, FMD significantly increased compared to the placebo (p<0.05).

Discussion/Conclusions

According to the authors of this study, it is the first of its kind to investigate the acute effects of resveratrol consumption on human circulatory function.  This study was successful in showing that oral administration of resveratrol improved endothelium-dependent vasodilatation by increasing FMD with each dose of resveratrol.  Even at the lowest dose of resveratrol (30mg), FMD was significantly improved. 

Another recent study showed that NO production, which is linked to FMD, could be enhanced in blood platelet cells of healthy humans after 15 days of 300mL/day red wine consumption (side note: hmmm….must read and present this study…), the amount of resveratrol of which only measured to be 0.5μmol/L.  The authors of that study speculated that it was not just resveratrol, however, that resulted in the improved NO production, but the interaction between that and other polyphenols in the red wine.

The results of these and the current study are promising, in that it appears as though resveratrol may significantly improve cardiovascular function (in the form of FMD enhancement) in overweight/obese adult humans, however, at this point it is unclear if the amount of resveratrol normally consumed in daily diets will have the same effects.  For example, the lowest dose of resveratrol in this study (30mg), cannot be obtained from normal diets.  Therefore, if one were to consume a glass of wine daily, while it does provide many health benefits, it may not enhance FMD at the levels that were obtained in the current study.  If one were to take resveratrol supplements in pill form, results may (or may not) be similar to the results found in the study (though consult your doctor before taking this or any type of dietary supplement).

This study is the first of hopefully many that will show the positive effects of resveratrol on cardiovascular health in human subjects.  The current study was very simple, and only included a small number of study participants.  More studies with larger samples sizes are critical in examining this area further.

In general, I thought this was a very promising study, in that it seems clear that oral administration of resveratrol significantly improves that flow-mediated dilation (and thus cardiovascular health) of overweight/obese adults, and I am looking forward to the studies that emerge from this flagship research.

I’d love to hear what you all think! Please feel free to leave your comments below!

Source: Wong, R.H.X., Howe, P.R.C., Buckley, J.D., Coates, A.M., Kunz, I., and Berry, N.M. 2011. Acute resveratrol supplementation improves flow-mediated dilatation in overweight/obese individuals with mildly elevated blood pressure. Nutrition, Metabolism & Cardiovascular Diseases 21: 851-856.

DOI: 10.1016/j.numecd.2010.03.003
I am not a health professional, nor do I pretend to be. Please consult your doctor before altering your alcohol consumption habits. Do not consume alcohol if you are under the age of 21. Do not drink and drive. Enjoy responsibly!

Posted in Health

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NewAir AWC-330E Wine Cooler Review and Holiday Savings Offer

Posted on November 25, 2011 by Becca| 6 Comments

12/12/12 UPDATE:  I’ve been having some issues with the cooler, in that the compressor mechanism has failed.  It’s been a couple of weeks and I am still struggling to get it back to the company to be fixed/replaced.  BE ADVISED.  I will write an update post as soon as everything is resolved, but bear in mind, it could be a while.

Happy day after Thanksgiving, everyone!  I don’t usually partake in any of the Black Friday madness (I’ll just stay home in the comfort of my warm home and shop from my computer in my pj’s), however, I thought I’d take advantage of this traditional day of deals and give you a deal of my own (a $25-off coupon!  See details below)!

NOTE:  I do not receive any compensation as a result of purchases from this offer.  This review was sponsored by Air-and-Water in the form of a sample compressor unit.  However, the views and opinions expressed represent my honest evaluation of the product.


I was recently approached by Air-and-Water to share one of their new products with you all, and as a thank you for reading, offer you all a coupon off the purchase of said product.  I agreed to have them send a sample to me, so that I may take a look at it and deem it worthy enough to post on my blog!

Here is some information about the product:

The NewAir AWC-330E is a compressor unit wine cooler that chills 33 bottles of wine.  The wine inside the bottles is insulated behind a UV-protected glass door, and provides accurate temperature control by a digital readout.  There is an interior soft, blue light which you may turn on and off, to add visibility to your wine collection.  The racks inside the compressor unit are easily removable, for easy cleaning and more flexibility in storage space.

Here are the specifications from the company:

·         Model: AWC-330E

·         Product Type: 33 Bottle Compressor Wine Cooler

·         Product Dimensions: L: 20.50″ x W: 20.10″ x H: 34.30″

·         Product Weight: 57.20 lbs.

·         Product Color: Stainless Steel/Blac

·         Application: Ideal for keeping up to 33 bottles of wine perfectly chilled

·         Warranty: 1-year manufacturer’s warranty

·         Voltage: 120 volts

·         Watts: 85 watts

·         Amps: 1.3 amps

·         Frequency: 60 Hz

·         Certifications: ETL

·         Bottle Capacity: 33 bottles

·         Wine Cooler Style: Freestanding

·         Type: Single zone

·         Finish: Stainless Steel, Black

·         Cooling Technology: Compressor

·         Temperature Control Type: Push Button

·         Digital Temperature Readout: Yes

·         Stainless Steel Doors: Yes

·         Interior LED Light: Yes

·         Number of Wine Racks: 5

·         Wine Rack Construction: Metal

·         Removable Wine Racks: Yes

·         Locking Doors: Yes

·         Temperature Range: 39-64° F

·         Stemware Storage: No

Right now, the company is offering free shipping and an extended warranty (though I can’t promise how long these deals will last).

After testing out the sample I received, here is what I thought about the product:

Pros: 

·         It appears as though keeping the unit on a carpet is safe.  The unit is at ambient air temperature at the touch, and does not appear to be dangerous on a carpeted floor (make sure you leave space for some air flow, however).

·         It’s extremely quiet.  Even in cooling mode, it is very quiet and is not offensive to the ears.

·         The temperature appears to be consistent throughout the unit.

·         The digital temperature controls are very easy to use.

·         It looks sleek!

Cons:

  •       You can’t really store too many oversized bottles in this unit.  Standard sized bottles fit best, though you can store a couple of magnums on the bottom of the unit.
  •       The digital temperature readout is bright when in the dark.  This is only a problem if you have it stored in a place near where you are sleeping or need it completely dark, as the light diffuses over a large area.  On the other hand, it makes a great night light!
  •        The lock on the door seems easily breakable.  NOTE: I did not actually try to break the lock, however, based on its’ on the door, I predict that if someone wanted to break into it, they easily could.  The lock is on the very bottom of the door, so when it’s locked and I gently pull on it, the top part of the door still opens slightly.  This indicates to me that if a lot of force is pulled on the door (say, in an attempt to rob it), it could potentially be compromised.

Overall, I think this is a great little wine refrigerator unit, and I would recommend it to my readers.  The only thing I could not test was its’ effectiveness over time, since I’ve only had access to the sample for a couple of weeks.  So far so good, however, and therefore I give the unit my seal of approval.

As a thank you to my readers, Air-and-Water is offering you all a $25 coupon on the purchase of this compressor unit.  All you need to do is input the coupon code ACADEMIC at check out, and you’ll get $25 off!  This offer expires on December 31st, 2011.  

NOTE:  I do not receive any compensation as a result of purchases from this offer.  This review was sponsored by Air-and-Water in the form of a sample compressor unit.  However, the views and opinions expressed represent my honest evaluation of the product.

I am not a health professional, nor do I pretend to be. Please consult your doctor before altering your alcohol consumption habits. Do not consume alcohol if you are under the age of 21. Do not drink and drive. Enjoy responsibly!

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Mid-November Round-Up

Posted on November 22, 2011 by Becca| Leave a comment

Due to the Thanksgiving holiday, The Academic Wino will be taking a brief hiatus.  We will be back all new starting the week after Thanksgiving!

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As always, I am always on the look out for guest bloggers!  If you have an idea, or are interested in writing but aren’t quite sure what to write about, please contact Becca at becca@academicwino.com/.

In the meantime, here is a round-up of posts I’ve written for you all since my last monthly round-up in mid-October!  Feel free to read any article you’d like, and don’t be shy about leaving your comments!

Winery Wastewater and Animal Manure: The New Alternative Fuel Source?

Virtual Vineyards: Using Microchips and GPS to Improve Vineyard Management

Grape Pomace: The Diabetes Wonderdrug

Phenolic Composition of Organically Grown Grapes Do Not Change with Different Winemaking Techniques

Alternatives to Copper in Combating Downy Mildew in Organic Viticulture

Enhancing the Sweet Nectar: The Effect of Pollen Addition on Fermentation and Sensory Characteristics of Mead

Millennials: Are Their Wine Preferences Globally Generalizable?

Wine Expertise: Is there a development process? Or are some just born lucky?

Targeting Vineyard Management Practices to Combat Early Onset of Ripening Caused by Climate Change

Wine Industry Waste as a Protein Supplement for Tilapia Feed Diets: Rice Wine Edition

To end today’s round-up, here is a ridiculously embarrassing photo of myself from way back during the Thanksgiving of 1998.  (Warning to vegetarians/vegans!):

Cheers!


I am not a health professional, nor do I pretend to be. Please consult your doctor before altering your alcohol consumption habits. Do not consume alcohol if you are under the age of 21. Do not drink and drive. Enjoy responsibly!

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Wine Industry Waste as a Protein Supplement for Tilapia Feed Diets: Rice Wine Edition

Posted on November 17, 2011 by Becca| 2 Comments

There has been a lot of interest lately regarding recycling wine industry residues to be useful and beneficial in many different areas, such as meat preservatives, animal feed, food nutrition boosters, disease ameliorators, and alternative fuels.  Most research in this field has examined wine industry residues from wine made from grapes (either native or European varieties), however, there are other wine industries throughout the globe with wastes that could potentially be utilized.

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Rice wine, which is commonly produced in many Asian countries (choujiu in China, cheong ju in Korea, sake in Japan, santi in Indian, and sato in Thailand), has recently been the focus of such research, and the waste by-products produced examined for potential uses in other systems.  Rice wine fermentation is a bit different than grape/fruit wine fermentation, in that it undergoes a process of multiple fermentations occurring in parallel.  First, rice starch is converted to sugar by an amylolytic process of fungi.  At the same time, sugar is converted to alcohol by the fermentation of yeast cells.  The rice wine residual waste is then separated from the liquid, and is usually disposed of.

Studies have found that rice wine waste is rich in nutrition, deriving from both the rice itself and the microorganisms involved in the fermentation processes.  Specifically, rice wine waste has been found to be high in protein, which may allow it to be utilized as a supplement in animal feeds.  As a result of technological advances in the field of rice winemaking, rice wine wastes are plentiful and the nutritional value consistent from production facility to production facility.

The study reviewed today looked at rice wine wastes as a replacement for fish meal, in order to feed growing tilapia fish.  Aquaculture of tilapia has increased dramatically, from 124,000 metric tons in 1997 to 2.5 million metric tons in 2010.  Due to the nice flavors, year-round availability, and overall reasonable price point, tilapia has become an important source of protein for many middle-class families and demand continues to increase, requiring production costs to decrease. 

One way in which producers have been seeking to decrease production costs is in the feed used to raise juvenile fish.  In order to raise quality adults, juvenile fish require high quality food sources that are rich in protein, for proper growth and development.  In the past, fish meal was the primary protein source for juvenile fish, however, it has been relatively scarce and the supply inconsistent as of late, therefore alternative food sources are required to keep production costs low.

The study presented to you all today aimed to evaluate the use of rice wine wastes, which are known to be high in protein, as an alternative protein source for juvenile tilapia fish.

Methods

Rice wine wastes were obtained from the Samrithmankong factory in Nakhon Ratchasima, Thailand.  For the wastes, dry matter, protein, total lipids, fibre, ash, and amino acid composition were analyzed. 

All other feed test substances were obtained from animal feed companies.  Before experimenting with different feeds, all ingredients were analyzed for percentages of moisture, protein, lipid, and ash.  7 total feed diets were created, which incorporated 0, 75, 150, 225, 300, 375, and 450g/kg of rice wine wastes, respectively.  In order to create food pellets that float (a requirement for juvenile tilapia), corn meal and cassava chips were added so that all feeds contained up to 250g/kg of flour.  All diets were created to not have a protein:energy ratio less than 18mg/J, which is the minimum amount required for juvenile tilapia development.  After they were created, all test feeds were analyzed for their composition and stored at room temperature until needed.

Table 2 from Vechklang et al, 2011.  Composition of the 8 treatment diets for tilapia.

Seven generations of male tilapia were raised at the Suranaree University of Technology Farm in Nakhon Ratchasima, Thailand. 

The experimental design was completely randomized, and contained 8 treatment feeds that were each replicated 3 times with 55 fish each.  24 hapas (a.k.a. floating fish pens, 2×2.5×2 m3) were used during the experiments, with fish randomly assigned to each one.  For the first two weeks of the experiment, fish were fed Diet 1 (the control diet with no rice wine waste residues) in order to acclimate to the environment.  Afterwards, during the experiment itself, fish were hand-fed experimental diets twice daily for 6 weeks.  Dead fish were removed daily, and growth performance and feed utilization were measured at the end of the 4th week.

Haematological and blood chemical parameters were measured for four fish per diet treatment.  Fillets were cut and analyzed, and the liver analyzed for the hepatosomatic index.  Specifically, the following biological and biochemical parameters were measured: haematocrit values, haemoglobin content, red blood cell count, blood glucose, blood urea nitrogen (BUN), cholesterol, serum lysozyme activity, and intestinal morphometry.

Water quality was analyzed by collecting samples at 15cm in depth for 8 weeks.  Water quality was determined by measuring the following: dissolved oxygen, turbidity, suspended solids, total dissolved solids, chemical oxygen demand, biochemical oxygen demand, conductivity, and pH. 

Results

  •       All water quality values were found to be within the acceptable range for each component measured.
  •        The rice wine waste contained a high level of essential amino acids required for tilapia development.
  •       Tilapia fed diets supplemented with rice wine waste up to 225g/kg showed a similar growth response as those tilapia fed the control feed.

o   There was a significant, non-linear relationship between rice wine waste in feed and weight gain in tilapia.

  •       Feed conversion ratios and protein efficiency ratios were similar in all treatment feeds.
  •       Survival rates for all treatment feeds were high:  97-99% survival.
  •       Hepatosomatic index of tilapia did not vary significantly between treatment groups.
  •       There were no significant differences in the chemical compositions of fillets cut from fish in each treatment group.
  •       Red blood cell count did not vary significantly between treatment groups.
  •       Haematocrit levels of tilapia on treatment feeds with 375 and 450g/kg rice wine waste was significantly lower than the control treatment at 3 weeks, though by the end of the experiment, there were no significant differences.
  •       Haemoglobin levels were significantly lower in tilapia fed 375 and 459g/kg rice wine waste feeds by the end of the experiment.

o   There was a significant, linear relationship between rice wine waste in feed and haemoglobin content.

  •       Lysozyme activity was similar in tilapia in all treatments.
  •       BUN levels of tilapia on treatment feeds with 375 and 450g/kg rice wine waste was significantly lower than the control treatment at 3 weeks, though by the end of the experiment, there were no significant differences.
  •       Blood glucose levels increased with increasing rice wine waste in feed.

o   There was a significant, non-linear relationship between rice wine waste in feed and blood glucose levels in tilapia.

  •       Blood cholesterol decreased with increasing rice wine waste in feed, and was lower than the levels in the tilapia given the control feed.
  •       Duodenal height and thickness did not vary significantly between treatment groups.
  •       The number of goblet cells in the duodenum significantly decreased in fish fed the 450g/kg rice wine waste feed.

o   There was a significant, non-linear relationship between rice wine waste in feed and the number of goblet cells in the duodenum (part of the intestine) of tilapia.

  •       Villus height in the jejunum was significantly lower for tilapia fed the 450g/kg rice wine waste feed.

o   There was a significant, non-linear relationship between rice wine waste in feed and the villus height in the jejunum (part of the intestine) of tilapia.

Discussion/Conclusions

It is clear from the results presented in this study, that rice wine wastes are a suitable protein source for developing juvenile tilapia, up to a concentration of 225g/kg.  Higher concentrations, though not differing in the survival rates, started to show poorer intestinal development and poorer overall health of the juvenile fish, as indicated in the blood chemistry data.  It is unclear exactly why higher concentrations of rice wine wastes in feed negatively effects blood chemistry and intenstinal health, however, there may be some effect on the immune system of the fish that warrants further study.

The most detrimental effect of higher concentrations of rice wine waste in feeds seemed to be related to the intestinal health of the fish, which resulted in negative effects on intestinal morphology.  Villus height and epithelium thickness aid in the absorption process of nutrients, both of which were negatively affected by higher concentrations of rice wine wastes in feeds (villus height most significantly).  Globet cells, which were also negatively affected by high concentrations of rice wine wastes in the feed, play a critical role in synthesizing mucus into the mucosal layer of the intestine, which acts to destroy pathogens.  Since high concentrations of rice wine waste in feed negatively affected both villus height and globet cells, intestinal functions which aid in the growth and development of tilapia were damaged, thus resulting in fish of poorer health than those fed the control fed or feeds with rice wine waste concentrations lower than 225g/kg.

 Overall, provided the concentrations are not higher than 225g/kg, this study shows that using rice wine waste residues as a protein supplement in feed will not have any negative effects on growth or health status of tilapia.  This is promising for both the rice wine industry, who may not recycle their wastes in a more “environmental friendly” manner, and also the tilapia farmers, who now have an alternative to fish meal that is no more costly and more readily available.

This made me think, however…could we also use Vitis vinifera wine industry residues in the same manner?  If so, would eating tilapia (or other fish) fed a diet supplemented with these residues (which are high in heart-healthy polyphenols) be healthier than eating tilapia fed with the more traditional fish meal diet?

I’d love to hear what you think about this topic!  Please feel free to leave your comments below!

Source: Vechklang, K., Boonanuntanasarn, S., Ponchunchoovong, S., Pirarat, N., and Wanapu, C. 2011. The potential for rice wine residual as an alternative protein source in a practical diet for Nile tilapia (Oreochromis niloticus) at the juvenile stage. Aquaculture Nutrition 17: 685-694.

DOI: 10.1111/j.1365-2095.2011.00870.x
I am not a health professional, nor do I pretend to be. Please consult your doctor before altering your alcohol consumption habits. Do not consume alcohol if you are under the age of 21. Do not drink and drive. Enjoy responsibly!

Posted in Environmental Science

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