Tryptophan and Serotonin: Stress Coping Mechanisms

Stress is a commonly encountered problem in society, and although stress can be beneficial, chronic exposure to stress can significantly affect the health of the individual. As stress is almost completely unavoidable, most individuals are exposed to at least some stress. Stress is currently considered a contributory factor in mental health problems, and may be a contributory factor in the development of a number of western lifestyle diseases. Individuals can use nutrition to cope with stress and maybe people do this without realising. For example, increasing the carbohydrate content of the diet, particularly of the quickly digested variety, can significantly increase the tryptophan concentrations in the brain, and this in turn can increase brain serotonin levels. Serotonin is a neurotransmitter associated with contentment, and this strategy may therefore be a coping mechanism to remove the uneasy feeling of stress. However, use of this strategy in the long term can increase the risk of insulin resistance, which may lead to weight gain.  

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Takeda, E., Terao, J., Nakaya, Y., Miyamoto, K.I., Baba, Y., Chuman, H., Kaji, R., Ohmori, T. and Rokutan, K. 2004. Stress control and human nutrition. The Journal of Medical Investigation. 51(3, 4): 139-145
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Apples and Their Beneficial Effects on Blood Glucose Levels

Elevated levels of blood glucose are detrimental to the health because the glucose is able to shift metabolic activity in a direction that favours adipose tissue accumulation, oxidative stress and insulin resistance. These effects can in turn lead to a significant increase in the risk of a number of Western lifestyle diseases including diabetes, cardiovascular disease and obesity. One solution to this problem is to consume a diet that allows the maintenance of a lower and more consistent blood glucose level. Fibre is particularly good in this role as it inhibits the glucose from making contact with the required transporters on the gut lining, and this delays the absorption of the glucose to the blood. Pectin is a fibre found in fruit that has been shown to be highly beneficial in this regard, and studies have investigated a number of different fruits for this beneficial effect. For example, apples have been shown to significantly low blood glucose absorption in humans because of the pectin fibre they contain. 

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Inoue, Y., Cormanes, L., Yoshimura, K., Sano, A., Hori, Y., Suzuki, R. and Kanamoto, I. 2022. Effect of Apple Consumption on Postprandial Blood Glucose Levels in Normal Glucose Tolerance People versus Those with Impaired Glucose Tolerance. Foods. 11(12): 1803
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The Main Advantage of Vegetables over Fruit

Fruit and vegetables have been shown to possess numerous health effects and current recommendations are to consume a diet high in fruit and vegetables. Both foods are healthy, but with regard to the overall benefits, vegetables have a significant advantage over fruit when considering the foods as a whole. Both fruit and vegetables are high in a number of nutrients that may confer health benefits and of these perhaps the high fibre content and the high antioxidant content are the most important from a health perspective. However, fruit is generally high in sugar, and in this regard vegetables hold a significant advantage. Eating high amounts of vegetables therefore provides all of the benefits of consuming fruit, but at the same time does not increase the sugar intake of the individual to the same degree. The high sugar content of fruit is one of the reasons that the taste of fruits is perhaps more readily appreciated, particularly by children, and in this regard fruit can hold an advantage because it is easier to persuade people to eat fruit, and for the benefits to be apparent, the food must be consumed. 

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Probiotic and Prebiotics. What is the difference?

Probiotics and prebiotics are terms that have become increasingly part of normal language. Probiotics refers to whole microorganisms that can live within the human gut as part of the normal microbiota. Probiotics can be ingested in the form of foods, such as yoghurt, which contain live microorganisms. Alternatively, probiotics can be ingested as supplements, with the microorganism contained within a capsule. Normally probiotics refer to bacteria, and they include organisms such as Lactobacillus acidophilus and Bifidobacteria. Prebiotics are different to probiotics because prebiotics refers to components within the diet that can act as food for the bacteria already within the gut. Inulin and fructooligosaccharides are examples of prebiotics, and like many prebiotics, are both forms of dietary fibre. Therefore both probiotics and prebiotics can increase microbiota numbers in the gut, but they achieve this in quite different ways, with one directly and the other indirectly, affecting bacteria numbers. 

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Glutamine as a Post-Exercise Supplement

L-glutamine is an unusual amino acid in that it is the only amino acid that possesses two nitrogen groups. This makes it a useful shuttle for the body in shifting nitrogen balance, and for this reason it has been hypothesised that supplements of glutamine may play an important role in post-exercise recovery. One way this may be achieved is through supplemental glutamine providing the additional glutamine that may be needed following intense exercise. For example, in one study, supplementation with L-glutamine to a group of subjects performing heavy eccentric exercise resulted in a significant reduction in delayed onset muscle soreness in the treatment compared to placebo group. Another benefit of l-glutamine may be its immuno-stimulatory effects, which are important post-exercise when the immune system can be damaged by the stress of the exercise. This is related to the need for glutamine within immune cells increasing during exercise and for a length of time once exercise has finished. 

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Nia, F.R., Farzaneh, E., Damirchi, A. and Majlan, A.S. 2013. Effect of L-glutamine supplementation on electromyographic activity of the quadriceps muscle injured by eccentric exercise. Iranian Journal of Basic Medical Sciences. 16(6): 808
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Tea (Camellia sinensis) and Anxiety

Tea (Camellia sinensis) has a large body of research supporting its various health effects. These effects relate to the presence of a number of different phytochemicals within tea including flavonoids, the amino acid L-theanine and a number of methylxanthines including caffeine and theophylline. One aspect of tea that is reasonably well reported is that of its claiming effect. In this regard, studies have investigated the effects of tea drinking on a number of mental functions, including mental health and mental stress levels. For example, in one study, tea drinking was associated with reduced anxiety levels in University students. One explanation for this is the presence of the amino acid L-theanine, which may activate the NMDA receptor in the brain, blocking some of its effects and thus reducing the excitability of part of the brain associated with generating anxiety. Based on the overall benefits of drinking tea, and its safety, it is recommended that consuming tea as part of the diet may confer significant health advantages. 

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Bakhriansyah, M., Sulaiman, S.N. and Fauzia, R. 2022. The effect of Camellia sinensis tea on a decreased risk of anxiety for medical students at Universitas Lambung Mangkurat Indonesia. Clinical Epidemiology and Global Health, 17: 101114
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Foods that Cause Oxidation and Disease

The free radical theory of disease suggests that many diseases are caused by the generation of free radicals within cells and their surrounding media. Free radical damage is called oxidative stress. To prevent oxidative stress, cells use antioxidants, some which come from the diet, some which are generated within cells. Free radicals are a normal part of physiology, but too many free radicals can overwhelm the antioxidant defences of the cell and lead to disease. Smoking is perhaps the lifestyle habit that is most damaging in terms of creating oxidative stress, but a number of nutritional components are also very damaging. High polyunsaturated oils can generate free radicals, and cooking with such oils is particularly damaging. In addition, foods low in antioxidants, as found in the typical Western diet are also damaging as they decrease antioxidant defences. Burnt foods and food containing nitrite and nitrate, as often found in processed meat, can also generate significant amounts of damaging free radicals

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Damsons (Prunus domestica): Antioxidants

Damsons (Prunus domestica) are an edible drupaceous fruit from a species of plum tree. Damsons are often used for jam (conserves) as well as in pies and crumbles. They have a tart taste and a deep rich red colour in both their skin and flesh. This red colour relates to the phytochemistry of the damson, which contains high amounts of the flavonoid group of phytochemicals. In particular, anthocyanins confer the deep red to purple colour that is present in damsons, and in this regard damsons are similar to most commercial plums. Plums are also relatively high in hydroxycinnamates, especially neochlorogenic acid, and chlorogenic acid. Damsons may therefore provide significant antioxidant protection to those who consume them, and as such can be incorporated into a healthy diet. In addition damsons are relatively high in fibre including pectin, and this may confer additional health effects. Eating a range of plums, damsons, prunes and other dupes may protect from a number of Western lifestyle diseases. 

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Donovan, J.L., Meyer, A.S. and Waterhouse, A.L. 1998. Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica). Journal of Agricultural and Food Chemistry.  46(4): 1247-1252
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Cyanidin glycosides as an Anti-Inflammatory Phytochemical

Anthocyanins are a group of phytochemicals that belong to the flavonoid group, which in turn is part of the larger group of polyphenols. Anthocyanins are present in many fruits, flowers, vegetables and other plant parts, and often confer a red, blue or purple colour on the plant tissue. Berries, cherries, beetroot, red cabbage, red onions and watermelon, are all rich sources of anthocyanins. The health effects of anthocyanins as antioxidants and anti-inflammatory agents explains some of the health benefits of plants. Cyanidin glycosides is an anthocyanin that is found widely in numerous plant tissues of various species, and has been identified in high amounts in berries and cherries. Evidence suggests that cyanidin glycosides may have the ability to inhibit the cyclooxygenase enzyme, one of the enzymes responsible for the cellular inflammatory response. Cyanidin glycosides could therefore be one of the components that confers anti-inflammatory effects on those that consume high amounts of fruit. 

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Seeram, N.P., Momin, R.A., Nair, M.G. and Bourquin, L.D. 2001. Cyclooxygenase inhibitory and antioxidant cyanidin glycosides in cherries and berries. Phytomedicine. 8(5): 362-369
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Antioxidants in Mint

Antioxidants are an important component of cell health. Cells require antioxidants for a number of reasons, but perhaps the most importantly, they use them to control oxidation, a process that if left unchecked can significantly negatively affect the health of the cell. Cells can manufacture their own antioxidants, but many are derived from the diet. Plants are high in antioxidants, which plant cells use for the same reason as human cells. Plants such as mint are highly useful in this regard because not only do they provide a significant amount of antioxidants, but mint plants are also very easy to grow even in pots, and this can be a very useful source of additional antioxidants in the diet. Studies show that mint is high in polyphenols and a large amount of the polyphenols in mint are made up of various flavonoids. As with most plants, the leaves are also rich in vitamin C. Adding mint to foods as a herb can therefore provide significant antioxidant protection to the consumer, and can be an easy way to improve health.  

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Fatiha, B., Khodir, M., Farid, D., Tiziri, R., Karima, B., Sonia, O. and Mohamed, C. 2012. Optimisation Of Solvent Extraction Of Antioxidants (Phenolic Compounds) From Algerian Mint (Mentha spicata L.). Pharmacognosy Communications. 2(4): 72-86
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