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Health benefits of astaxanthin against age-related diseases of multiple organs: A comprehensive review
Crit Rev Food Sci Nutr. 2022 Jun 16:1-66. doi: 10.1080/10408398.2022.2084600. Online ahead of print.ABSTRACTAge-related diseases are associated with increased morbidity in the past few decades and the cost associated with the treatment of these age-related diseases exerts a substantial impact on social and health care expenditure. Anti-aging strategies aim to mitigate, delay and reverse aging-associated diseases, thereby improving quality of life and reducing the burden of age-related pathologies. The natural dietary antioxidant supplementation offers substantial pharmacological and therapeutic effects against various dise...
Source: Atherosclerosis - June 16, 2022 Category: Cardiology Authors: Phaniendra Alugoju V K D Krishna Swamy Naga Venkata Anusha Anthikapalli Tewin Tencomnao Source Type: research

Pharmacological treatment of NASH.
Abstract Lifestyle modifications, especially weight loss, are efficient on NASH liver injury, however rarely followed in clinical practice. The target population of pharmacologic treatments is represented by patients with NASH and fibrosis. Out of histological improvement, efficacy of treatments should be assessed through liver morbi-mortality benefit, but also on extrahepatic events, such as cardiovascular. Among anti-diabetic treatments, glitazones et GLP-1 agonists have shown efficacy on histological liver injury. Vitamin E is efficient on liver injury but at the cost of prostate cancer and stroke over risk. Ab...
Source: Presse Medicale - November 18, 2019 Category: General Medicine Authors: Serfaty L Tags: Presse Med Source Type: research

Potential health hazards of eating red meat
Abstract Red meat (beef, veal, pork, lamb and mutton) consumption contributes several important nutrients to the diet, for example essential amino acids, vitamins (including B12) and minerals (including iron and zinc). Processed red meat (ham, sausages, bacon, frankfurters, salami, etc.) undergoes treatment (curing, smoking, salting or the use of chemical preservatives and additives) to improve its shelf life and/or taste. During recent decades, consumption of red meat has been increasing globally, especially in developing countries. At the same time, there has been growing evidence that high consumption of red meat, espec...
Source: Journal of Internal Medicine - August 31, 2016 Category: Internal Medicine Authors: A. Wolk Tags: Review Source Type: research