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Pecans Can Prevent Heart Disease

A new research study from Loma Linda University (LLU) demonstrates that naturally occurring antioxidants in pecans may help contribute to heart health and disease prevention; the results were published in the January 2011 issue of The Journal of Nutrition.

Pecans contain different forms of the antioxidant vitamin E — known as tocopherols, plus numerous phenolic substances, many of them with antioxidant abilities. The nuts are especially rich in one form of vitamin E called gamma-tocopherols. The findings illustrate that after eating pecans, gamma-tocopherol levels in the body doubled and unhealthy oxidation of LDL (bad) cholesterol in the blood decreased by as much as 33 percent. Oxidized LDLs may further contribute to inflammation in the arteries and place people at greater risk of cardiovascular problems. “Our tests show that eating pecans increases the amount of healthy antioxidants in the body,” says LLU researcher Ella Haddad, DrPH, associate professor in the School of Public Health department of nutrition. “This protective effect is important in helping to prevent development of various diseases such as cancer and heart disease.”

These findings are from a research project designed to further evaluate the health benefits of pecans, according to Dr. Haddad. She analyzed biomarkers in blood and urine samples from study participants (a total of 16 men and women between the ages 23 and 44) who ate a sequence of three diets composed of whole pecans, pecans blended with water, or a control meal of equivalent nutrient composition. The pecan meals contained about three ounces of the nut. Samples were taken prior to meals and at intervals up to 24 hours after eating. Following the test meals composed of whole pecans and blended pecans, researchers found that amounts of gamma-tocopherols (vitamin E) in the body doubled eight hours after both meals, and oxygen radical absorbance capabilities (ORAC — a scientific method for measuring antioxidant power in the blood) increased 12 and 10 percent respectively two hours after the meals. In addition, following the whole-pecan meal, oxidized LDL cholesterol decreased by 30 percent (after 2 hours), 33 percent (after 3 hours), and 26 percent (after 8 hours).

“This study is another piece of evidence that pecans are a healthy food,” says Dr. Haddad. “Previous research has shown that pecans contain antioxidant factors. Our study shows these antioxidants are indeed absorbed in the body and provide a protective effect against diseases.” Research from Loma Linda University published earlier in the Journal of Nutrition showed that a pecan-enriched diet lowered levels of LDL cholesterol by 16.5 percent — more than twice the American Heart Association’s Step I diet, which was used as the control diet in that study. Similarly, the pecan-enriched diet lowered total cholesterol levels by 11.3 percent (also twice as much as the Step I diet).

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Tomatoes Fight Cholesterol

If you want to wage battle against cholesterol and other lipids (fat) that can contribute to vascular disease, then make tomatoes a big part of your diet. Scientists say this popular fruit contains a nutrient that can fight vascular disease such as stroke and arteriosclerosis.

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Tomatoes fight more than cholesterol and fat

Excessive levels of lipids, such as cholesterol and triglycerides in the bloodstream, a condition known as dyslipidemia, can lead to potentially deadly diseases such as arteriosclerosis, cirrhosis, and stroke. Scientists from Kyoto University and New Bio-industry Initiatives, Japan, report that a compound called 9-oxo-octadecadienoic extracted from tomatoes can boost oxidation of fatty acids and contribute to the regulation of lipid metabolism by the liver. These qualities indicate that 9-oxo-octadecadienoic acid can fight cholesterol and other lipids and therefore help prevent vascular diseases.

Vascular disease is a general term used to describe diseases that affect the blood vessels. The Vascular Disease Foundation offers information on nearly two dozen different conditions that fit this category, including abdominal aortic aneurysm, carotid artery disease, deep vein thrombosis, lymphedema, peripheral artery disease, and stroke.

Tomatoes are also valued for other health benefits. Much research has been dedicated to a potent antioxidant in tomatoes, lycopene, and its potential in the fight against various types of cancer, and especially prostate cancer. Tomatoes also contain excellent levels of other nutrients, including niacin, which helps lower cholesterol; and potassium, which reduces blood pressure and the risk of heart disease.

Dr. Teruo Kawada, who is from Kyoto University and who led the study, noted that “Finding a compound which helps the prevention of obesity-related chronic diseases in foodstuffs is a great advantage to tackling these diseases. It means that the tomato allows people to easily manage the onset of dyslipidemia through their daily diet.” To help the fight against cholesterol and other fats that contribute to vascular disease, enjoy more tomatoes.

SOURCES:
Kim YI et al. Molecular Nutrition & Food Research doi:10.1002/mnfr.201000264

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