healthbriefs
Energy Drinks Harm the Heart I
n addition to alertness, energy drinks may also trigger abnormal heart rhythms and increased blood pressure. Researchers from the School of Pharmacy at the University of the Pacifi c, in Stockton, California, tested 27 healthy adults. The volunteers were split into three groups— one drank two cans of an energy drink per day, another consumed the same amount of a drink with Panax ginseng and the third a similar-tasting placebo beverage.
The subjects were given cardiovascular testing before and after the trial. After three weeks, the group imbibing the energy drinks had a signifi cant increase in abnormal heart rhythms
and higher blood pressure. The ginseng and placebo groups saw no change in their heart conditions. Sachin A. Shah, a doctor of pharmacy and professor at Pacifi c’s School of Pharmacy and Health Sciences, says, “Our fi ndings suggest that certain energy drinks may increase the risk of having an abnormal heart rhythm when consumed in high volumes. While we wait for more data, some consumers should exercise caution and not blindly follow the buzz.” The Center for Science in Public Interest, a consumer health advocacy group, has reported that as of June 2014, 34 deaths have been associated with energy drinks.
Colorful Produce Slows Cell Aging
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new study published in the European Journal of Nutrition fi nds that an increased intake of carotenoids, powerful antioxidants found in plant-based foods, is associated with slower aging. The research tested 3,660 U.S. adults and measured blood levels of fi ve common carotenoids: alpha-carotene, beta- carotene, beta-cryptoxanthin, combined lutein/zeaxanthin and trans-lycopene. The researchers found that those with
levels that were in the highest quarter had 5 percent to 8 percent longer telomeres compared to those with the lowest quartile of carotenoid levels. Telomeres are located at the ends of DNA chromosomes and get shorter as we age. Longer telomeres indicate greater longevity. Carotenoids are found in the yellow- to-red pigments in many yellow, red and orange foods. They are also contained in green foods where chlorophyll shields the yellow-red color. Alpha-carotenes are present in carrots, cantaloupes, mangoes, kale, spinach, broccoli and Brussels sprouts. Beta-carotene is found in some of the same foods, and also tomatoes, apricots and watermelons. Beta-cryptoxanthin is found in papayas, apples and orange peels. Lutein and zeaxanthin are found in some of the same foods, along with kiwifruit, grapes, oranges, zucchini and squash. Some of the highest levels are in corn. Lycopene is in tomatoes, watermelons, papayas, apricots and other red-to-yellow foods.
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