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Friday, 29 November 2013

Fainting (Syncope) Preventions - The Diet

Fainting also known as Syncope of "black out" is defined as a condition of sudden loss of consciousness followed by the return to full wakefulness in a short duration as a result of  abnormally low blood pressure. In most cases, it is caused by hypotension, with blood pressure that's lower than 90/60 mmHg.(1). Even though Low blood pressure has mainly been regarded as good health for people who exercise, but recent studies have indicated an association with depression in elderly people. there are epidemiological evidence for an association of low blood pressure with anxiety and depression, which is not caused by cardiovascular disease.(2). In some case, severely low blood pressure can seriously impair adequate blood flow to vital organs and a life-threatening condition called shock.
B. Diet against syncope 
1. Salmon
a. Cardiovascular disease
It contains high levels of Omega-3 Fatty Acids that helps to reduce the levels of bad cholesterol, thus reducing the risk of hardening of arteries and veins and damaging the functions of amino acids in repairing the cardiovascular tissues according to the study of "Fish oil for the treatment of cardiovascular disease" by Weitz D, Weintraub H, Fisher E, Schwartzbard AZ, posted in PubMed(32)

b. Antioxidants
In the research of the antioxidant effect of vitamin E after ingestion of salmon found that that megadoses of vitamin E, far from having pro-oxidative activity, actually increase the anti-oxidative capacity of the liver, especially after ingestion of salmon oil, according to "Effects of megadoses of dietary vitamin E on the antioxidant status of rats fed lard or salmon oil" by Flader D, Brandsch C, Hirche F, Eder K.(33) 


c. Omega 3 fatty acids
Omega 3 fatty acids is necessary to maintain the ratio of good and bad cholesterol, thus reducing the risk of cholesterol inflammation according to the study of "In vitro fatty acid enrichment of macrophages alters inflammatory response and net cholesterol accumulation" by Wang S, Wu D, Lamon-Fava S, Matthan NR, Honda KL, Lichtenstein AH., posted in PubMed (IV) and forming of free radical in the heart cells, leading to heart diseases. It also reduces the risk of plaque forming in the arterial wall, thus also decreasing the risk of stoke, according to the study of "N-3 vs. saturated fatty acids: effects on the arterial wall" by Sudheendran S, Chang CC, Deckelbaum RJ., posted in PubMed (34).

2. Flaxseed
a. Cardiovascular health
In the research of
Flaxseed and its effect on cardiovascular risk found that flaxseed can modestly reduce serum total and low-density lipoprotein cholesterol concentrations, reduce postprandial glucose absorption, decrease some markers of inflammation, and raise serum levels of the omega-3 fatty acids, ALA and eicosapentaenoic acid. Data on the antiplatelet, antioxidant, and hypotensive effects of flaxseed, however, are inconclusive. More research is needed to define the role of this functional food in reducing cardiovascular risk, according to "Flaxseed and cardiovascular risk' by Bloedon LT, Szapary PO.(35)

b.
Hypercholesterolemic atherosclerosis
In the evaluation of
Flaxseed (Type I flaxseed) and CDC-flaxseed (Type II flaxseed) and theirs effect onhypercholesterolemic atherosclerosis found that Type II flaxseed reduced the development of atherosclerosis by 69%, according to "Reduction of hypercholesterolemic atherosclerosis by CDC-flaxseed with very low alpha-linolenic acid" by Prasad K, Mantha SV, Muir AD, Westcott ND.(36) 

c. Omega 3 fatty acids
Besides well known for its benefits for the maintenance of a healthy cardio-vascular system, according to the study of "Omega-3 Fatty acids for cardiovascular disease prevention" by Defilippis AP, Blaha MJ, Jacobson TA, posted in PubMed(37) and proper ratio of Omega 3 and 6 fatty acid and prevent blood clotting, it also extends the portion of your cycle in which you are fertile, by promoting natural ovulation, according tothe study of "Postpartum ovarian activity in multiparous Holstein cows treated with bovine somatotropin and fed n-3 fatty acids in early lactation" by Carriquiry M, Dahlen CR, Weber WJ, Lamb GC, Crooker BA., posted in pubMed (38)

3.  Garlic (39)
a, Garlic for VARICOSE VEINS. Garlic helps to keep your blood from clumping or becoming too sticky, helping your blood move through your blood vessels and reduces the risk of blood clots. One clove a day should do the trick. You can also take garlic capsules. CAUTION: Medication and Garlic could lead to uncontrolled bleeding and spell HEMORRHAGIC STROKES if it occurs in your brain. To avoid this, take caution against taking standardized garlic extract. Experts suggest eating no more than one clove of garlic a day.

b. Garlic For BLOOD FORTIFIER. Raw garlic is said to do a super job of blood fortifying. It also helps REJUVENATE the body. Eat raw garlic and garlic supplements daily.

c. Garlic For CHOLESTEROL: Eating 4 cloves of garlic a day can cut total CHOLESTEROL by 70%(Fresh or Supplement). The member of the allium family fights poor circulation.The sulfur compound in garlic keep your platelets from clumping together.

4. Black Beans
a. Nervous system
Protein is essential for the brain in transmitting information between themselves and cells in the other parts of the body, thus reducing the blood sugar levels from rising too rapidly after a meal, reducing the risk of nervous symptoms cause of anxiety, stress and depression, etc., according to the study of "The planar polarity protein Scribble1 is essential for neuronal plasticity and brain function" by Moreau MM, Piguel N, Papouin T, Koehl M, Durand CM, Rubio ME, Loll F, Richard EM, Mazzocco C, Racca C, Oliet SH, Abrous DN, Montcouquiol M, Sans N (40)


b. Antioxidant
Black bean contains flavoinoid, the powerful antioxidant (it contains more antioxidant than any bean in the same family with difference skin colors). It not only enhances the immune system in regulating cells in DNA replication and division, but also improves the immune system in fighting against the forming of free radical and protects our body from infection and inflammation. In a study of "Evaluation of Crocus sativus L. stigma phenolic and flavonoid compounds and its antioxidant activity" by Karimi E, Oskoueian E, Hendra R, Jaafar HZ., posted in Pubmed (41), researchers found that In summary, saffron stigmas showed antioxidant activity and methanol appeared to be the best solvent to extract the active components, among which the presence of gallic acid and pyrogallol might contribute towards the stigma's antioxidant properties.

c. Low-density lipoprotein
in the evaluation of fermentation on the contents of total phenolics and amino nitrogen pf balck bean and their lowering cholesterol effect found that the A. awamori-fermented black soybean prepared at 30 °C for 3 days exhibited the highest inhibitory effect on LDL oxidation. The bioactive principles related to the inhibitory effect on LDL oxidation in black soybeans, regardless of fermentation, could be most efficiently extracted with water rather than 80% methanol or 80% ethanol, according to "Fermentation with Aspergillus awamori enhanced contents of amino nitrogen and total phenolics as well as the low-density lipoprotein oxidation inhibitory activity of black soybeans" by Chen YF, Lee SL, Chou CC.(42)

5.  Broccoli
a. Potential heart health benefits
In the investigation of cruciferous vegetables which include broccoli, cabbage and cauliflower and theirs bioactive components in functional foods effect for the improvement of health found that the molecular basis of the biological activities of the chemicals present in broccoli potentially responsible for health promotion, from chemoprevention to cardio protection, are outlined based on in vitro and in vivo studies with a note on the structure activity relationship of sulforaphane and a few other isothiocyanates, according to "Potential health benefits of broccoli- a chemico-biological overview" by Vasanthi HR, Mukherjee S, Das DK.(43)

b. Free radicals 
Broccoli helps to fight against the forming of free radical by detoxificating and cleansing the toxins accumulated in the body, according to "Effect of broccoli (Brassica oleracea) and its phytochemical sulforaphane in balanced diets on the detoxification enzymes levels of tilapia (Oreochromis niloticus) exposed to a carcinogenic and mutagenic pollutant" by Villa-Cruz V, Davila J, Viana MT, Vazquez-Duhalt R.(44) 

6. Blueberries
a. Antioxidant Capacity
In the investigation of
Blueberry and blackberry wines commercially available in Illinois and theirs potential health benefits, found that fruit wines made from blueberries and blackberries may have potential health applications and therefore could contribute to the economy of the wine industry. Practical Application: The majority of wines are produced from grapes, but wine can also be produced from other fruits including blueberries and blackberries, which contain phenolic compounds that may contribute to human health, according to "Comparison of Chemical Composition and Antioxidant Capacity of Commercially Available Blueberry and Blackberry Wines in Illinois" by Johnson MH, Gonzalez de Mejia E.(45)

b. Cardiovascular health
In the
dete
rmination of polyphenols, especially anthocyanins, micronutrients, and fiber in berries, including to chokeberries, cranberries, blueberries, and strawberries found that purified anthocyanin extracts have demonstrated significant improvements in LDL oxidation, lipid peroxidation, total plasma antioxidant capacity, dyslipidemia, and glucose metabolism. Benefits were seen in healthy subjects and in those with existing metabolic risk factors. Underlying mechanisms for these beneficial effects are believed to include upregulation of endothelial nitric oxide synthase, decreased activities of carbohydrate digestive enzymes, decreased oxidative stress, and inhibition of inflammatory gene expression and foam cell formation. Though limited, these data support the recommendation of berries as an essential fruit group in a heart-healthy diet, according to " Berries: emerging impact on cardiovascular health" by Basu A, Rhone M, Lyons TJ.(46) 

8. Etc.

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Sources
(1) http://www.nhlbi.nih.gov/health/dci/Diseases/hyp/hyp_whatis.html  
(2) http://www.ncbi.nlm.nih.gov/pubmed/17183016
(32) http://www.ncbi.nlm.nih.gov/pubmed/20699674
(33) http://www.ncbi.nlm.nih.gov/pubmed/12951900
(34) http://www.ncbi.nlm.nih.gov/pubmed/20207121 
(35) http://www.ncbi.nlm.nih.gov/pubmed/14995053 
(36) http://www.ncbi.nlm.nih.gov/pubmed/9543108 
(37) http://www.ncbi.nlm.nih.gov/pubmed/20842560  
(38) http://www.ncbi.nlm.nih.gov/pubmed/19762803 
(39 http://medicaladvisorjournals.blogspot.ca/2011/12/world-most-healthy-foods-vegetables_860.html 
(40) http://www.ncbi.nlm.nih.gov/pubmed/20660256
(41)  http://www.ncbi.nlm.nih.gov/pubmed/20877220
(42) http://www.ncbi.nlm.nih.gov/pubmed/21370926
(43) http://www.ncbi.nlm.nih.gov/pubmed/19519500
(44) http://www.ncbi.nlm.nih.gov/pubmed/19144376
(45) http://www.ncbi.nlm.nih.gov/pubmed/22182198
(46) http://www.ncbi.nlm.nih.gov/pubmed/20384847