How hibiscus tea lowers blood pressure, ‘bad’ cholesterol

New research findings indicate that the
flower and leaf extracts of hibiscus could
provide the next novel drug for
hypertension and coronary heart diseases.
NIGERIAN researchers have confirmed that
drinking tea made with flower extracts of
Hibiscus rosa-sinensis (popularly called
Hibiscus flower) lowered blood pressure in
hypertensive patients.
Researchers have also demonstrated how
the flower extracts of hibiscus could be
used to reduce weight, prevent obesity and
coronary heart diseases like atheroslerosis
by lowering the blood levels of low density
lipo-protein (LDL) ‘bad’ cholesterol.
Atherosclerosis, which involves deposits of
fatty substances, cellular waste products,
calcium and fibrin (is a fibrous protein
involved in the clotting of blood); and is the
leading cause of illness and death in most
countries.
However, a local study has found that
although hibiscus leaf extract reduced
blood pressure, the integrity of the kidney
may be compromised if it is used in high
doses for the treatment of hypertension.
Botanically called Hibiscus rosa-sinensis,
hibiscus belongs to the plant family
Malvaceae. Hibiscus has many species and is
a primary ingredient in many herbal teas.
Hibiscus rosa-sinensis is closely related to
Hibiscus sabdariffa (also called roselle or
zobo in Nigeria).
According to The useful plants of west
tropical Africa, Volume 4 by H. M. Burkill, the
flower is used as “abortifacients (a
substance that induces abortion), ecbolics
(hastening labour or abortion); genital
stimulants/depressants; laxatives (foods,
compounds, or drugs taken to induce bowel
movements or to loosen the stool), etc.;
menstrual cycle; paralysis, epilepsy,
convulsions, spasm; sedatives, etc.”
A recent study by Nigerian researchers at
the University of Benin has demonstrated
the effects of aqueous extracts of the
leaves of Hibiscus rosa-sinensis on renal
function in hypertensive rats.
The study was published in African Journal
of Biochemistry Research. The researchers
include: Imafidon E. Kate of the Department
of Biochemistry, Faculty of Life Sciences;
and Okunrobo O. Lucky of the Department
of Pharmaceutical Chemistry, Faculty of
Pharmacy, University of Benin, Edo State.
The researchers wrote: “Most people with
high blood pressure are over weight,
weight loss lowers blood pressure
significantly in those who are both over
weight and hypertensive. In fact, reducing
body weight by as little as ten pounds can
lead to a significant reduction in blood
pressure; weight loss appears to have a
stronger blood pressure-lowering effect
than dietary salt restriction. Salt loading had
earlier been shown to cause hypertension
in rats.
“Reduction in weight gain of hypertensive
rats observed is in agreement with the
report of some workers. The administration
of H. rosa-sinensis leaf extract showed
blood lowering effect in both normotensive
(normal blood pressure) and hypertensive
rats. Blood pressure is the product of
cardiac output and peripheral resistance of
the blood vessels.
“ The administration of H. rosa-sinensis
probably decreased the blood pressure by
decreasing the heart rate, which is a major
determinant of the cardiac output.
Significant increase in the sodium level of
normotensive rats administered with the
crude extract in spite of significant
reduction in the blood pressure of these
rats compared with the control shows that
H. rosa-sinensis may interfere with the
normal function of the kidney and hence
produces increased salt retention.
“This observation is further strengthened
by the increased urea concentration,
although the change in total protein
concentration was insignificant in those
normotensive rats administered with the
crude extract. In addition, AST, and ALT
concentrations were increased in these rats
compared with control.”
Aspartate aminotransferase (AST) and
Alanine aminotransferase (ALT) are enzymes
found primarily in the liver, as well as the
kidneys, cardiac and skeletal muscle.
The researchers concluded: “ These results
show that the leaves of this plant may have
a deleterious effect on the kidney.
Hypertensive rats administered with the
extract had significant increase in urea, AST
and sodium ion (Na+) concentration
compared with normal control. This result
therefore, shows that although, the
administration of H. rosa-sinensis reduced
blood pressure in albino rats, the use of the
plant may have an unpleasant effect on the
kidney. ”
Nigerian scientists have also studied the
tissue lipid profile of rats administered
aqueous extract of Hibiscus rosa-sinensis.
The study was published in the Journal of
Basic and Applied Sciences. The lead
researcher Kate E. Imafidon of the
Biochemistry Department, Faculty of life
Sciences, University of Benin determined
the effect of orally administered aqueous
extract of the leaves of Hibiscus rosa-
sinensis on tissue lipid profile of albino rats.
Lipid profiles are risk indicators of coronary
heart disease. Strong correlations have been
shown between increased plasma total
cholesterol, low density lipoprotein (LDL)
‘ bad’ cholesterol and increased incidence of
coronary heart disease such as
atheroslerosis.
According to the study, oral administration
of crude extract of H. rosa-sinensis to albino
rats at doses 200, 500 and 700mg/Kg body
weight resulted in a significant increase in
body weight of animals in the highest dose
group.
The study reads: “The dose dependent
increase in liver triacylglycerol (the main
constituent of vegetable oil and animal fats),
total cholesterol and LDL cholesterol suggest
impairment in lipid transport. This is as a
result of the fact that there was no
concomitant increase in kidney or heart
lipid levels. Triacylglycerols are transported
in the blood stream by very low density
lipoprotein (VLDL).
“Alternative use of carbohydrates as a
result of the engorgement of liver tissues
with fats may have produced increase in
weight in the highest dose group. HDL
cholesterol levels were not increased at any
of the dose levels, HDL cholesterol has a
protective effect against cardiovascular
disease as it removes excess cholesterol
from circulation and carries it back to the
liver where it is degraded or converted into
bile acids. The lipid raising effect of some
trado-medicinal plants have been reported.
Some workers had earlier observed
increase in serum cholesterol on
administration of crude drug extract; and
observed an increase in serum cholesterol
levels on administration of aqueous extract
of Aplotaxis lappa
“ This work has therefore demonstrated the
ability of H. rosa-sinensis to influence liver
metabolism towards increased synthesis of
lipids. This effect is however dose-
dependent suggesting that the use of H.
rosa-sinensis in alternative or
complementary medicine should not exceed
the 500 mg/kg dose level.”
A 2008 United States of America Department
of Agriculture (USDA) study shows
consuming hibiscus tea lowers blood
pressure in a group of pre-hypertensive
and mildly hypertensive adults. Three cups
of tea daily resulted in an average drop of
8.1 point in their systolic blood pressure,
compared to a 1.3 point drop in the
volunteers who drank the placebo
beverage. Study participants with higher
blood pressure readings (129 or above) had
a greater response to hibiscus tea: their
systolic blood pressure went down by 13.2
points. These data support the idea that
drinking hibiscus tea in an amount readily
incorporated into the diet may play a role in
controlling blood pressure, although more
research is required.
Generally, drinking tea has been found to
lower low-density lipoprotein, the LDL “bad”
cholesterol, in a small group of volunteers in
an ARS study reported in the Journal of
Nutrition.
The study showed no effect on high-
density lipoprotein, the HDL “good”
cholesterol. The study’s authors concluded
that drinking black tea, in combination with
following a prudent diet moderately low in
fat, cholesterol and saturated fatty acids,
reduces total and LDL cholesterol by
significant amounts and may reduce the
risk of coronary heart disease.
Other studies have evaluated some
ethnomedicinal value of Hibiscus rosa-
sinensis. H. rosa sinensis has been used for
the treatment of a variety of diseases as
well as to promote wound healing.
Researchers have determined the wound-
healing activity of the ethanol extract of H.
rosa- sinensis flower in rats, using excision,
incision, and dead space wound models.
Local traditional practioners in Western
Nigeria has reported that cold aqueous
extract of H. rosa-sinensis leaves could be
used as an aphrodisiac.
Researchers have also studied the blood
sugar-lowering (hypoglycemic) activity of
an ethanol extract of H. rosa-sinensis in rats.
Anti-implantation activity of water extract
of leaves of H. rosa-sinensis has also been
investigated. It has also been investigated
that H. rosa-sinensis extract exerts a
protective effect against the tumour
promotion stage of cancer development.
Traditionally this plant is used for the
control of dysfunctional uterine bleeding
and as an oral contraceptive. Some of the
chemical constituents isolated from this
plant are cyanidin, quercetin,
hentriacontane, calcium oxalate, thiamine,
riboflavin, niacin and ascorbic acid.
Flavonoids are also present.

Health wonders of Moringa plants

TO give Moringa, the miracle plant the
recognition it deserves, the South-west
branch of the Moringa Association of
Nigeria (MAN)was launched with speakers at
the occasion asking that people maximizes
its medicinal uses for their health.
The Moringa Oleifera tree has been called
the Tree of Life in many cultures around the
world. It has many names based on its
many uses: clarifier tree, horseradish tree
and drumstick tree (referring to the large
drumstick shaped pods) and in East Africa
moringa is known as “mother’s best friend”.
Its other names include ewe igbale
(Yoruba), Zogale (Hasusa) and Idagbo
monoye (Igbo).
In a presentation on the health benefits of
moringa leaves by Mr Yomi Ige, said current
scientific studies had shown that it contains
specific antioxidants and health promoting
ingredients that offers veritable answers to
malnutrition, hunger and diseases.
According to him, “it is a strong antioxidant
effective against prostate and skin cancers,
an anti-tumor and an anti-aging substance.
It modulates anaemia, high blood pressure,
diabetes and high blood cholesterol level. It
has strong anti-inflammatory properties
ameliorating rheumatism, joint pain,
arthritis and oedema.”
“As an antibacterial, anti-microbial and anti-
viral agent, it is effective against urinary
tract infection, typhoid, dental caries and
toothaches as well as common cold.”
Mr Ige remarked that moringa seeds are
being used in the prevention and treatment
of AIDS with good result study from the
1990’s indicated that there was a
connection between forms of malnutrition
and likelihood of contracting AIDS.
According to him, “Moringa powder
supplementation is an immune stimulant for
HIV+ people, particularly those who cannot
afford good nutrition and medicines in
Africa. Unlike traditional multivitamins, the
nutrients found in moringa oleifera are
readily absorbed into the body, providing
an abundance of highly available, naturally
occurring nutrient benefits. “
“A single serving of moringa leaves
contains greater amounts of potassium
than bananas, greater amounts of Vitamin A
than carrots, is as rich with antioxidants as
the best green teas, and contains every
essential amino acid, making it one of the
few plants in the world that provides a
complete protein source.” Amazingly, the
World Health Organisation has been
observing and utilizing the tree for more
than 40 years now as a cheap health
supplement in the poverty-stricken
countries the world over.
According to the annals of the ayurveda,
India’s old tradition of medicines, the leaves
of the moringa tree could treat at least 300
diseases. Moringa boosts one’s energy in a
natural manner and is a remarkable source
of nutrition.
Individuals ingesting it say that their ulcers
are healed, tumors restricted, there is
reduction in the arthritis pains and
inflammation, controlled blood pressure, the
skin problems are restored and finally they
have stronger defenses against diseases.
Another advantage of moringa is that it can
also purify water since it has a detoxifying
effect. Also as a coagulant agent, moringa
can attach itself to hazardous bacteria and
other materials and in the process purify
the water.

Herbal bitters, recipe for weight control, indigestion

FROM the young to the old, the use of herbal
bitters as a recipe for indigestion, weight control,
detoxifiers and antibacterial agents taken either
internally or externally, depending on the
manufacturer and treatment, is common.
Its long history and the belief that herbal
products are natural and safe makes herbal
bitters a ready alternative to turn to for
medical conditions ranging from weight
control, indigestion, tooth ache, insomnia
skin allergies to skin allergies.
Herbal bitters, originally formulated by
Paracelcus are available in various
formulations (both alcoholic and non-
alcoholic versions). It is known to generally
contain rhubarb root, aloe, saffron,
camphor, angelica root, zedvoary root,
carline thistle root, myrrh, senna leaves and
theriac venezia.
Phytochemical analysis shows that herbal
bitters contain complex carbohydrates,
alkaloids, vitamins and minerals that have
antioxidant, antiviral and antispasmodic
properties. These ingredients work together
to reduce inflammation, control pain, relax
muscles and improve digestion and
elimination as well as boost appetite in
some people.
However, starting from the common herb
planted at the back of the house to treat
malaria to herbal bitters , an age long
preparations that is marketed all over the
country with different trade names,
researchers are always concerned about the
long term side effects of all herbs and
herbal products.
U & D Sweet Bitter is a registered herbal
supplement prepared from roots, leaves,
flowers and fruits of different herbs. It is
one of the widely used and marketed herbal
bitters in Eastern Nigeria. The marketing
label acclaimed it is therapeutic in medical
conditions such as typhoid fever, malaria
and stomachache.
No doubt, the National Agency for Food and
Drug Administration and Control (NAFDAC),
the regulatory authorities involved in
ensuring safety of registered
pharmaceutical products in Nigeria has
certified it is safe based on the results of its
effects on kidney and liver function tests.
Unfortunately, findings of a 2008 study
published in Pakistan Journal of
Pharmaceutical Science indicated that it may
have toxic effect on the spleen, pancreas
and heart.
The researchers were from Abia State
University, College of Health Sciences, Uturu,
Abia State, Toxicology Unit, Department of
Pharmacology, College of Health Sciences,
Nnamdi Azikiwe University, Nnewi Campus,
Anambra State and Department of
Biochemistry, Federal University of
Technology, Minna, Niger State.
In the three month study, three groups of
albino rats (150-200g), 539, 1077 and
1616mg/kg aqueous extract of U & Dee
Sweet Bitter, were administered orally while
deionized water was given to the control
group. Animals had access to deionized
water and were fed ad libitum with rat
chow for 90 days.
The feed and fluid consumption of the
animals were measured on daily basis while
the body weight was measured weekly.
Animals were anaesthetized with ether after
90 days, bled sacrificed, heart, spleen and
pancreas were excised and weighed.
The parameters they measured included
food and fluid intake, body weight, absolute
and relative weights of the, spleen,
pancreas, heart. Serum glucose, low density
lipoprotein LDL (bad cholesterol), high
density lipoprotein HDL (good cholesterol)
were also determined.
They wrote, although “our results show that
U & D Sweet Bitter caused significant
decrease in total blood cholesterol, low-
density lipoprotein (LDL) and high-density
lipoprotein (HDL), but “ U& D Sweet bitter did
not seem to have any beneficial effect in
the reduction of blood glucose level, a
feature which would have been desirable in
the management of diabetes mellitus as
claimed by the herbal practitioners.”
While suggesting that the reduction in blood
cholesterol level was protective for the
heart, they declared that the significant
reduction in the weight of the heart coupled
with a change in one of the biochemical
parameters is an indication of the toxicity
of the test substance.
Considering the significant reduction in the
weight of the heart by herbal bitters and
the possibility of the chemical compounds
in the herbs changing heart rate, blood
pressure and glucose levels, they cautioned,
“people with cardiac problems, high blood
pressure, or blood sugar disorder such as
diabetes must be especially cautious.“
U & Dee Sweet Bitter is a mixture of roots,
leaves, flowers and seeds of different herbs
and these make for potential
misidentification or cross contamination of
the active ingredients. Among the
phytoconstituents found in U & Dee Sweet
Bitter extract are flavonoids, which may be
mainly responsible for its medicinal uses.
However, unlike the flavonoids found in red
wine which tends to protect the heart, the
flavonoids found in U & Dee Sweet Bitter
did not show similar effect on the heart as
evidenced by the cholesterol profile and
the weight of the heart.
The researchers submitted that although
herbal supplements may be considered to
be safe, some are known to be toxic at high
doses and others may have potentially
adverse effect after prolonged use due to
factors ranging from overdosing,
contaminated formulations to the inherent
toxicity of the herbs of choice.
In addition, other reported side effects of
herbal bitters included dehydration, allergy,
rashes, cramps or indigestion.
Experts have also warned pregnant women,
nursing mothers and people diagnosed
with such medical conditions as kidney
disease, Irritable Bowel Syndrome (IBS),
Crohn’s disease and chronic gall bladder
issues.
Herbal bitters could also cause adverse
reactions if taken in combination with other
drugs like sedatives, antidepressants and
tetracycline antibiotics.

How coffee, sex, smog triggerheart attack

A MAJOR analysis of data on potential
triggers for heart attacks finds that many of
the substances and activities Nigerians
indulge in every day — coffee, alcohol, sex,
even breathing — can all help spur an
attack.
Because so many people are exposed to
dirty air, air pollution while stuck in traffic
topped the list of potential heart attack
triggers, with the researchers pegging 7.4
percent of heart attacks to roadway smog.
But coffee was also linked to five percent of
attacks, booze to another five percent, and
pot smoking to just under one percent, the
European researchers found.
Among everyday activities, exerting
yourself physically was linked to 6.2
percent of heart attacks, indulging in a
heavy meal was estimated to trigger 2.7
percent, and sex was linked to 2.2 percent.
The report was published in the February
24 online edition of The Lancet.
The researchers stressed that the risk for
heart attack from any one of these factors
to a particular person at any given time is
extremely small. But spread out over the
population, they can add up.
For example, air pollution is a minor trigger
for heart attacks, but since so many people
are exposed to smog, it triggers many more
heart attacks than other more potent
triggers, such as alcohol and cocaine.
Lead researcher and assistant professor of
epidemiology at the Hasselt Centre for
Environmental Sciences at Hasselt University
in Diepenbeek, Belgium, Tim S. Nawrot,
explained: “Small risks can be highly
relevant if they are widely distributed in the
population. ”
In their research, Nawrot’s team looked at
36 studies examining environmental
triggers for heart attacks. In their review,
known as a meta-analysis, the researchers
looked for common threads that could
establish how these factors might rank in
risk.
In terms of risk, the team found that air
pollution increased a person ’s risk of having
a heart attack by just under five percent. In
contrast, coffee increased the risk by 1.5
times, alcohol tripled the risk, and cocaine
use increased the odds for heart attack 23-
fold.
However, because only a small number of
people in the entire population are exposed
to cocaine, while hundreds of millions are
exposed to air pollution daily, air pollution
was estimated to cause more heart attacks
across the population than cocaine.
Even emotional states can sometimes
trigger a heart attack, the team found. For
example, negative emotions in general were
linked to almost four percent of heart
attacks while anger, specifically, was linked
to just over three percent. Even “good”
emotional states were tied to 2.4 percent of
heart attacks, the study authors noted.
Although exposure to secondhand smoke
was not included in the analysis, the effects
are probably of the same magnitude as air
pollution, the authors added. Where bans on
smoking in public places exist, the rate of
heart attacks has dropped an average of 17
percent, they noted.

Meat, soda linked with cancers,gout

NEW studies have confirmed that red meat
consumption increases the risk of both
stomach and esophageal cancer. The study
conducted by researchers from the
nonprofits World Cancer Research Fund and
Cancer Research, was published in the
American Journal of Gastroenterology.
Also, according to a study conducted by
researchers from Boston University and
published in the Journal of the American
Medical Association, regular soda
consumption significantly increases
women ’s risk of gout.
Gout is a painful type of inflammatory
arthritis that has become increasingly
common in the past few decades.
The researchers in the red meat study
questioned 494,979 U.S. residents between
the ages of 50 and 71 about their lifestyle
and diet habits, including consumption of
red meat and their favored cooking
methods, then followed them for
approximately 10 years.
They found that after adjusting for
potentially confounding factors such as age,
exercise, smoking and weight, participants
who ate the most red meat had a 79 per
cent higher risk of developing a cancer of
the upper esophagus known as esophageal
squamous cell carcinoma. Participants who
ate the most food containing higher levels
of one type of heterocyclic amine (HCA) had
a 44 per cent higher risk of a cancer of the
upper stomach known as gastric cardia.
HCAs are carcinogens formed when meat is
cooked at high temperature. The HCA
monitored in the study is called DiMelQx.
Prior studies looking for a link have had
mixed results because they failed to look at
different varieties of stomach and
esophageal cancer separately, the
researchers said. No connection was found
between red meat consumption and other
such cancers, which have separate risk
factors. Adenocarcinoma of the lower
esophagus, for example, is more strongly
linked to smoking and heavy drinking.
High red meat consumption has also been
linked to other severe health problems,
including heart disease and other forms of
cancer.
The researchers in the soda and gout
research studied 78,906 women who had
taken part in the Nurses ’ Health Study
between 1984 and 2006 and who had no
history of gout at the beginning of the
study. They found that over the course of
22 years, women who consumed one
serving of soda per day were 74 per cent
more likely to develop gout than those who
had less than one per month. Women who
drank two or more servings of soda per
day were 240 per cent more likely.
A connection between soda consumption
and gout is not surprising because fructose,
a component of sugar, causes the body to
produce more uric acid. Uric acid buildup is
the immediate cause of gout.
Sugary beverages are widely reviled by
nutritionists as a source of empty calories
that raises the risk of obesity and diabetes.

Marijuana/Cannabis is medicinal!

Medical studies support that marijuana/cannabis treats
severe pain and boost appetite, especially
in cancer patients.
IT is illegal. But medical experts say it is
medicinal, but with devastating
consequences when abused. Cannabis or
marijuana has been a subject of intense
debate worldwide. While some states in the
United States have legalised cannabis
ostensibly for medical purposes, it remained
banned in Nigeria.
However, The Guardian learnt that some
doctors in Nigeria use it for their patients
with terminal illness like cancer to beat pain
and improve appetite.
Indeed, more studies are lending support
for medical cannabis.
According to a new study published online
in the cancer journal, Annals of Oncology,
the active ingredient in cannabis can
improve the appetites and sense of taste in
cancer patients.
Loss of appetite is common among cancer
patients, either because the cancer itself or
its treatment affects the sense of taste and
smell, leading to decreased enjoyment of
food. This, in turn, can lead to weight loss,
anorexia, a worse quality of life and
decreased survival; therefore, finding
effective ways of helping patients to
maintain a good diet and consume enough
calories is an important aspect of their
treatment.
Researchers in Canada ran a small pilot
study from May 2006 to December 2008 in
21 adult patients with any advanced cancer
(except brain cancer) who had been eating
less as a result of their illness for two weeks
or more. All were either being treated with
chemotherapy or had been in the past.
The patients were randomly assigned to
receive medication from a pharmacist in a
double-blind manner, which meant that
neither the patients nor the doctors knew
which treatment they were receiving. 11
patients received oral capsules containing
delta-9-tetrahydrocannabinol (THC) — the
main psychoactive ingredient in cannabis
— and eight patients were assigned to the
control group to receive placebo capsules.
The active capsules contained 2.5mg of THC
and the patients took them once a day for
the first three days, twice a day thereafter,
and they had the option to increase their
dose up to a maximum of 20mg a day if
they wished; however, most followed the
dosing protocol, with three patients in both
groups increasing their dose to three times
a day. The treatment ran for 18 days.
From patient answers to questionnaires
conducted before, during and at the end of
the trial, the researchers found that the
majority (73 per cent) of THC-treated
patients reported an increased overall
appreciation of food compared with
patients receiving placebo (30 per cent) and
more often stated that study medication
“ made food taste better” (55 per cent)
compared with placebo (10 per cent).
The majority of THC-treated patients (64 per
cent) had increased appetite, three patients
(27 per cent) showed no change, and one
patient ’s data was incomplete. No THC-
treated patients showed a decrease in
appetite. By contrast, the majority of
patients receiving placebo had either
decreased appetite (50 per cent) or showed
no change (20 per cent).
According to the study, although there was
no difference in the total number of calories
consumed by both groups, the THC-treated
patients tended to increase the proportion
of protein that they ate, and 55 per cent
reported that savoury foods tasted better,
whereas no patients in the placebo group
reported an increased liking for these
foods. (Cancer patients often find that meat
smells and tastes unpleasant and, therefore,
they eat less of it).
In addition, THC-treated patients reported
better quality of sleep and relaxation than
in the placebo group.
Leader of the study and associate professor
at the University of Alberta (Edmonton,
Canada), Dr. Wendy Wismer, said: “This is
the first randomised controlled trial to show
that THC makes food taste better and
improves appetites for patients with
advanced cancer, as well as helping them to
sleep and to relax better. Our findings are
important, as there is no accepted treatment
for chemosensory alterations experienced
by cancer patients. We are excited about the
possibilities that THC could be used to
improve patients ’ enjoyment of food.
“Decreased appetite and chemosensory
alterations can be caused by both cancer
and its treatment; untreated tumours cause
loss of appetite, and by itself, chemotherapy
also causes loss of appetite. In any
individual patient, some part of both of
these effects is usually present.
“It is very important to address these
problems as both appetite loss and
alterations to taste and smell lead to
involuntary weight loss and reduce an
individual ’s ability to tolerate treatment and
to stay healthy in general. Additionally, the
social enjoyment of eating is greatly
reduced and quality of life is affected. For a
long time everyone has thought that
nothing could be done about this. Indeed,
cancer patients are often told to ‘cope’ with
chemosensory problems by eating bland,
cold and odourless food. This may well have
the result of reducing food intake and food
enjoyment. ”
The researchers said that larger, phase II
trials should test their findings further.
Wismer said that doctors could consider THC
treatment for cancer patients.
She said: “It could be investigated for any
stage of cancer where taste and smell
dysfunction and appetite loss has been
indicated by the patient. In addition,
treatment would not necessarily have to be
limited to the 18 days of the study. Long
term therapy with cannabinoids is possible,
however, in each case this would be up to
the patient ’s physician to determine.”
Although the study was unable to show that
THC treatment could increase total calorie
intake, Wismer said this was unsurprising.
“ In the healthy adult population, we know
from personal experience that we usually
eat more of something if it tastes better.
However, in this advanced cancer
population, there is a real struggle with
appetite; normal appetitive pathways do
not seem to be functioning. We know from
our earlier work that individuals with
advanced cancer have diminished appetite
and have to make a big conscious effort to
eat; they are motivated to eat simply to
survive. So, although THC did not
significantly increase total calorie intake, the
fact that it improved appetite and protein
intake is important. ”
Also, scientists in Italy and the United
Kingdom have identified substances in
marijuana with promise for fighting deadly
drug-resistant bacterial infections, including
so-called “superbugs,” without causing the
drug’s mood-altering effects.
They said besides serving as infection-
fighting drugs, the substances also could
provide a more environmentally-friendly
alternative to synthetic antibacterial
substances now widely used in personal
care items, including soaps and cosmetics.
In the new study, Giovanni Appendino and
colleagues point out that scientists have
known for years that marijuana contains
antibacterial substances.
However, the researchers said little research
has been done on those ingredients,
including studies on their ability to fight
antibiotic resistant infections.
To close that gap, researchers tested five
major marijuana ingredients termed
cannabinoids on different strains of
methicillin-resistant Staphylococcus aureus
(MRSA), a “superbug” increasingly resistant
to antibiotics.
They said all five substances showed potent
germ-killing activity against these drug-
resistant strains, as did some synthetic non-
natural cannabinoids.
The scientists also showed that these
substances appear to kill bacteria by
different mechanisms than conventional
antibiotics, making them more likely to
avoid bacterial resistance. They noted that
at least two of the substances have no
known mood-altering effects, suggesting
that they could be developed into
marijuana-based drugs without causing a
“ high.”
Also, cannabis has shown promise as an
effective remedy for cancers. According to
a study conducted by researchers from the
Complutense University in Madrid, Spain,
and published in the Journal of Clinical
Investigation, the active ingredient in
marijuana appears to target cancerous
brain cells for destruction while leaving
healthy cells alone.

How cocoa benefits heart - Study

IN the last decade significant studies have
shown the health benefits of eating
chocolate - or more specifically cocoa - as
this food contains polyphenol, antioxidants
similar to those found in red wine, fruits
and vegetables that help to reduce the risk
of heart disease.
Researchers in a new study to explain how
cocoa benefits the heart related its heart
health benefits to its polyphenol content
found to boost the HDL (good) cholesterol in
the blood. An improved higher ratio of
“good” cholesterol to “bad cholesterol,” is
associated with a lower risk for
cardiovascular disease.
Polyphenols and flavonols are the main
groups of antioxidants known for their
health benefits. Antioxidants, consisting of
vitamins A, C, E and beta carotene, protect
cells from the damage by neutralizing free
radicals, helping to thwart cancer, aging,
and cardiovascular disease.
Writing in the Journal of Agricultural and
Food Chemistry, the researchers reported
that cocoa’s potential ability to boost HDL
levels was related to a protein, which boost
levels of a compound called apolipoprotein
A1 (Apo-A1), which is required by the body
to produce HDL-cholesterol.
While it is known that consumption of
cocoa polyphenols may boost HDL
cholesterol levels, and decrease LDL
cholesterol levels, the Japanese researchers
state that “the mechanisms responsible for
these effects of cocoa on cholesterol
metabolism have yet to be fully elucidated”.
The awareness on the health benefits of
polyphenols from cocoa have been on the
increase for some years. To date studies
have reported potential benefits for
cardiovascular health, skin health, and even
brain health.
However, not just any cocoa product will
do. The heart benefits are reserved for
cocoa powder and dark chocolate only,
both of which are high in antioxidants and
low in sugar.
The results of an eight-year study by
German researchers showed that eating just
6 grams of chocolate—the equivalent of
one square—per day, lowered the risk of
heart attack and stroke by 39 percent.
This isn’t the first study to extol the benefits
of chocolate. Findings of research
conducted by McMaster University in
Hamilton, Ontario, Canada indicated that
eating about one bar of chocolate per week
can help decrease the risk of stroke by 22
percent, as well as reduce the risk of death
after a stroke.
Even those who have already suffered a
heart attack can benefit from the
consumption of chocolate, indicated a study
in an issue of the Journal.