"SPACE" JUICE-SPIN OFF FROM SPACE EXPLORATION PROGRAMS

Recent splashing of a news item in popular media regarding the effectiveness of a fruit juice blend evolved by NASA in the US for consumption by their astronauts during space travel in improving the health of human skin created lot of excitement among people concerned with the progressive deterioration of skin during the aging process. Of course the cosmetic industry is also interested in marketing products that can improve skin health without use of chemicals having any side effects. NASA's interest was, of course, not keeping their astronauts young but to protect them from the ill effects of radiation encountered in outer space. The juice blend named AS10, probably because it has about 10 fruit juices mixed in some proportion to make use of the high antioxidant properties exhibited by the fruits from which juice is extracted and these fruits containing high levels of anthocyanins are known to have excellent anti oxidant properties as measured by in vitro studies. These fruits include Cupuacu, acai, acerola, prickly pear, yumberry , grape and pomegranate besides some vegetables and green tea extract. Though this product was being used in space flights, its civilian use has not yet been established so far. Probably it is a question of time before an entirely new industry is spawned around this innovative product. Here is a take on this development about which lot will be heard in the coming days.

"These startling images may prove that a fruit drink developed by Nasa to protect astronauts from radiation can rejuvenate the skin. A groundbreaking study has shown that the concoction, known as AS10, dramatically reduces wrinkles, blemishes and sun damage after four months. Visia photographs – which reveal the condition of the skin below the surface by using different types of light exposure – were taken of 180 participants at the start of the trial, and again after four months of drinking two shots of AS10 a day. By the end UV spots were reduced by 30 per cent and wrinkles by 17 per cent. AS10 was developed as a nutritional supplement for astronauts to protect them from the damaging effects of high levels of radiation outside the Earth's atmosphere. The drink contains a blend of fruits including cupuacu (a Brazilian fruit from the cacao plant family), acai, acerola, prickly pear and yumberry, which all provide vitamins and phytochemicals – compounds known to block the harmful effects of radiation. Other ingredients are grape, green tea, pomegranate and vegetables. Radiation particles alter oxygen molecules in the body to create reactive oxygen species (ROS) – so-called 'free radicals' which damage cells in a process known as oxidative stress. This process has been linked to diseases such as cancer and Alzheimer's. The toxic molecules are also thought to play a role in the skin ageing process. ROS are created naturally within the body as cells generate energy, but also through environmental factors such as chemicals and ultraviolet light from the sun – the strongest stress to skin. Mobile phone radiation, cigarette smoke and alcohol also generate ROS. Space-age: AS10 was developed in conjunction with Nasa for the Astronaut Programme to ensure they received enough fruit and vegetables 'Think of them as little Pac-men taking bites out of molecules that are essential for cells to function,' says Dr Aaron Barson, the nutritional scientist from Utah who carried out the AS10 study after patients reported dramatic improvement from the drink.AS10 is thought to improve skin condition because the drink's large quantities of antioxidants ward off oxidative stress, allowing the skin to heal naturally. Antioxidants attach themselves to ROS and neutralise them before they cause damage.  Dr Barson says: 'The skin is the first body tissue to be exposed to UV rays and we know it is sensitive to oxidative stress. Our study shows it greatly benefits from a reduction in this stress. The effects of oxidative stress on the skin can be quickly modified and the skin can heal itself by drinking AS10.' Dr Barson suggests that the results may have been even better had the trial been conducted during the winter, when exposure to ultraviolet light would have been less.  A second, larger study is planned this summer to investigate for how long the effects last and whether skin condition reaches a plateau or deteriorates once the drink is no longer consumed.  The main drawback is the high price of the drink. The women in the trial drank a sherry glass – 60ml – of AS10 a day. At £30 per 750ml bottle, the cost was just under £300 over the four months. Cosmetic dermatologist Dr Sam Bunting says: 'The Visia scans show a marked improvement in the level of UV spots, which represent sun damage beneath the surface of the skin. The kind of interventions that might deliver this level of improvement are glycolic skin peels, which use acids to strip away layers of skin, retinoids, high-potency Vitamin C and hydroquinone with the use of sun block on a daily basis. 'If these changes were due to AS10, this would be of great interest as UV is responsible for 80 per cent of the skin changes we associate with ageing.' She adds that although AS10 might well do what it claims, a critical appraisal of the methods in the study would be required to back this up. Cosmetic dermatologist Dr Mervyn Patterson, of Woodford Medical, agrees. He says: 'These images show a reduction in the degree of pigmentation on the skin caused by UV exposure. This could be due to the drink.' But he says daily use of sunscreen with UVB/UVA sun protection factor of 50+ could deliver results on a par with AS10. 'It is more likely to protect the skin, resulting in reductions in redness and pigmentation and a subtle reduction in wrinkles.'"

Scientifically the principle based on which this product was designed is sound as most of the fruits used contain large amounts of the colored pigments anthocyanins which are known to have high antioxidant properties. There are a number of variants among anthocyanins and each fruit has a compliment of these phytochemicals in different proportions with varying properties and their absorption across the intestine and further metabolism remain unclear. Probably this may the reason why multiple sources of anthocyanins are used to formulate this juice product. As the report suggests the existing data may not be sufficient to make any definite  health claims and much more studies need to be carried out with large scale clinical trials to conclusively establish the beneficial effect of AS10. Also not clear is whether this product is curative in nature or can be a preventive material that can ensure continued health benefits if taken regularly. The cosmetic products industry which has a plethora of products under the Sun-screen category may not be immediately interested unless AS10 is dried without adversely affecting its beneficial properties, for easy incorporation into cream type of consumer friendly product for external application. One of the imponderable factors that may come in the way of successful marketing of AS10 is its manufacturing cost which at present is considered exorbitant for most consumers. Probably increased volume of production by the organized sector may bring down the cost significantly if the product establishes itself as a reliable health oriented product with long term benefits.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

  

MIDDAY "MEMORY LOSS"-EFFECT OF CALORIES

Those who are embarrassed often because of sudden forgetfulness during day time know how frustrating it is to remember or recall some thing when required. Though many start worrying whether they are victims of the dreaded "Dementia" or it is the early sign of Alzheimer's disease recent reports suggest that same might not be very serious to be unduly alarmed about. Cognitive ability does decline with progress of age. For a normal individual it is a minor consequence of aging, with declining faculties like vision, hearing, taste perception, skin sensitivity, tooth decay etc, which one eventually learns to live with.. According to new studies food can cause mild cognitive impairment if consumed in quantities beyond what is really required in terms of calories. Here is a take on this important revelation that may help people to avoid over eating.   

"Older people who consumed more than 2,143 calories a day had more than double the risk of a type of memory loss called mild cognitive impairment compared to those who ate fewer than 1,500 calories a day, according to a study being released Sunday by the American Academy of Neurology on its website (aan.com). The more calories older people consumed, the more likely they were to have mild cognitive impairment, says Yonas Geda, lead author of the study and a neuropsychiatrist at Mayo Clinic in Scottsdale, Ariz. Other investigators from Australia have shown that excessive calorie intake is associated with a greater risk of mild cognitive impairment, he says. MCI is the condition between normal forgetfulness due to aging and early Alzheimer's disease. People with MCI have problems with memory, language or thinking severe enough to be noticeable to other people and to show up on tests, but not serious enough to interfere with daily life, according to the Alzheimer's Association. People are often aware of the forgetfulness".

It is by now well established that a diet low in calories is healthful and helps extending one's life span. Distinct from a starvation diet, sub-optimal calorie load is considered perfectly in order, especially for fully grown adults and elderly persons without causing any disorders. This is an area where some more clarity is needed before fully subscribing to such an eating regime. The 1200 kc diet supposed to be ideal for longevity cannot be a universal recipe because energy requirement, beyond the need for basal metabolism, is proportional to the physical activity and an active human with heavy work style obviously cannot be expected to sustain on such a sub-optimal diet. Similarly the 1500 calories diet that is claimed to help avoid MCI also needs appropriate corrections depending on the rigorousness of daily work. Nonetheless this is an important finding warning against overeating that can be detrimental, viewed from all angles.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

AGING PROCESS-NEWER UNDERSTANDING

To look pretty or handsome is a weakness as old as mankind and people can go to any extent to improve their appearance. To aspire to live long, preferably eternally, is another human weakness. Both areas are well served by the multi-billion dollar Cosmetic industry and food supplement industry offering a wide range of products. Medical intervention in the form of plastic surgery, botox treatment, liposuction surgery, Bariatric surgery etc is also popular with some people. Unfortunately none of the known techniques work effectively with every one and the scientific evidence is not so strong to believe them blindly. It is in this context one has to appreciate a recent break-through finding that brings out the biological mechanism at the cellular level that expedites aging. The hope is that a drug therapy will eventually emerge with which people can be treated for slowing down the aging process. Here is a take on this new development.

"The findings raise the prospect that any therapy that rids the body of senescent cells would protect it from the ravages of aging. But many more tests will be needed before scientists know if drugs can be developed to help people live longer. Senescent cells accumulate in aging tissues, like arthritic knees, cataracts and the plaque that may line elderly arteries. The cells secrete agents that stimulate the immune system and cause low-level inflammation. Until now, there has been no way to tell if the presence of the cells is good, bad or indifferent. The answer turns out to be that the cells hasten aging in the tissues in which they accumulate. In a delicate feat of genetic engineering, a research team led by Darren J. Baker and Jan M. van Deursen at the Mayo Clinic in Rochester, Minn., has generated a strain of mouse in which all the senescent cells can be purged by giving the mice a drug that forces the cells to self-destruct. Rid of the senescent cells, the Mayo Clinic researchers reported online Wednesday in the journal Nature, the mice's tissues showed a major improvement in the usual burden of age-related disorders. They did not develop cataracts, avoided the usual wasting of muscle with age, and could exercise much longer on a mouse treadmill. They retained the fat layers in the skin that usually thin out with age and, in people, cause wrinkling".

Though these findings may create excitement all around, it may still take years of further developmental work before effective drugs are made available in the market. There are several issues still to be sorted out which include whether there will be side effects that can neutralize the advantage of slowing down of aging. While introduction of drug therapy has to be at an early stage to get the full benefit, will such a pill-dependent life reduce the quality of life. It is rare that healthy individuals are introduced to any drug regime except health sustaining nutrient pills. A healthy person does not even need such supplements if right type of foods are consumed.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

WRESTLING WITH MUSCLE LOSS-A GERIATRIC PHENOMENON

The phenomenon of aging is a fascinating area of scientific pursuit as living young is the cherished dream of majority of the population all over the world. There are many special foods, ingredients, therapy, medicines, supplements etc in the market claiming to retard or stop the biological process of aging and to maintain good quality of life. During aging almost all body functions are slowed down and adjusting to the new reality is often traumatic for many. Geriatric foods, marketed by many manufacturers, are often not based on scientific evidence but by logic and common sense, creating uncertainties regarding their efficacy universally. One of the areas currently under focused attention is the changes that take place in the muscle function as one ages and there is a sustained interest amongst industry as well as academic researchers in unraveling the dynamics of these changes hoping to find the ultimate elixir which can control the progress of aging and its consequences.

"Why muscles wither with age is captivating a growing number of scientists, drug and food companies, let alone aging baby boomers who, despite having spent years sweating in the gym, are confronting the body's natural loss of muscle tone over time. Comparisons between age groups underline the muscle disparity: An 80-year-old might have 30 percent less muscle mass than a 20-year-old. And strength declines even more than the mass. With interest high among the aging, the market potential for maintaining and rebuilding muscle mass seems boundless. Drug companies already are trying to develop drugs that can forestall their weakening without notoriety of anabolic steroids. Weight-lifting records for 60-year-old men are 30 percent lower than for 30-year-olds; for women the drop-off is 50 percent. Food giants like Nestlé and Danone are exploring nutritional products with the same objective. In addition, geriatric specialists, in particular, are now trying to establish the age-related loss of muscles as a medical condition under the name sarcopenia, from the Greek for loss of flesh. Simply put, sarcopenia is to muscle what osteoporosis is to bone. "In the future, sarcopenia will be known as much as osteoporosis is now," said Dr. Bruno Vellas, president of the International Association of Gerontology and Geriatrics. Researchers involved in the effort say doctors and patients need to be more aware that muscle deterioration is a major reason the elderly lose mobility and cannot live independently. "A doctor sees old people who are shrinking and getting weak, but there is no medical terminology that's been created and made uniform to allow the doctor to make a diagnosis, look at possible causes, and make a treatment plan," said Dr. Stephanie A. Studenski, a professor of medicine at the University of Pittsburgh".

These efforts take into consideration the fact that once muscle degeneration and bone density changes can be managed the quality of life can be much better than otherwise. Probably this consideration is the driving force for some of the industry majors to enter this gamble hoping to strike "gold" in a few years' time. The nutritional needs of geriatric population which differ marginally from younger adults are not based on the understanding of the muscle loss and may call for reconsideration once the on-going studies bring out a better understanding of such changes. Current guidelines advocate a lesser consumption of calories and more intake of Vitamin D, B6 and calcium, compared to younger population. Foods and supplements evolved based on a better understanding of regeneration of muscles in older people and capable of overcoming the muscle loss phenomenon, are likely to be a big hit with geriatric population world over.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

"AGING" OF LIQUORS-THE IMPONDERABLES

Aging is often considered the ultimate step in producing many high quality alcoholic beverages. This is especially true when vintage wines are made by reputed brewers and distillers. The comon perception is that aging reduces the harshness associated with the raw product due to a series of chemical reations and physical changes. In the case of wines from grapes a major portion of tartaric acid and its salts are precipitated during aging while desirable esters are formed that imparts distinct flavors. But there are contrary views to the established convention and one such opinion is reproduced below

"We thought some of the aged rums were great. We found quite a few that we didn't care for at all. More often than not, though, I found myself wondering what was the point of submitting rum, which can be so distinctively and exuberantly delicious in its youth, to the tempering rigors of barrel aging, which can easily blur identity and character".

There may be some substance in the argument that aging is a waste of time because to day's technology can create a product that can feel like and taste like aged products. Besides, aging calls for huge stocks being held for long time which is not affordable under the prevailing financial cost considerations and blocked capital in the form of stored products can add significantly to the final cost of such products when marketed.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com