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‘Fountain of Youth’ Steroids Could Protect Against Heart Disease
ScienceDaily (May 23, 2010) — A natural defence mechanism against heart disease could be switched on by steroids sold as health supplements, according to researchers at the University of Leeds.—The University of Leeds biologists have identified a previously-unknown ion channel in human blood vessels that can limit the production of inflammatory cytokines — proteins that drive the early stages of heart disease.—-They found that this protective effect can be triggered by pregnenolone sulphate — a molecule that is part of a family of ‘fountain-of-youth’ steroids. These steroids are so-called because of their apparent ability to improve energy, vision and memory.—Importantly, collaborative studies with surgeons at Leeds General infirmary have shown that this defence mechanism can be switched on in diseased blood vessels as well as in healthy vessels.–So-called ‘fountain of youth’ steroids are made naturally in the body, but levels decline rapidly with age. This has led to a market in synthetically made steroids that are promoted for their health benefits, such as pregnenolone and DHEA. Pregnenolone sulphate is in the same family of steroids but it is not sold as a health supplement.—“The effect that we have seen is really quite exciting and also unexpected,” said Professor David Beech, who led the study. “However, we are absolutely not endorsing any claims made by manufacturers of any health supplements. Evidence from human trials is needed first.”—A chemical profiling study indicated that the protective effect was not as strong when cholesterol was present too. This suggests that the expected benefits of ‘fountain of youth’ steroids will be much greater if they are used in combination with cholesterol-lowering drugs and/or other healthy lifestyle strategies such as diet and exercise.—“These ‘fountain of youth’ steroids are relatively cheap to make and some of them are already available as commercial products. So if we can show that this effect works in people as well as in lab-based studies, then it could be a cost-effective approach to addressing cardiovascular health problems that are becoming epidemic in our society and world-wide,” Professor Beech added.—The paper is published in Circulation Research.–Story Source:–Adapted from materials provided by University of Leeds,
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Recipe for Pregnelone uptake—combine 1 capsule of pregnenolone with 1 capsule of MSM 1000mgs or Garlic ( kyolic formula 110 ) 1000mgs 0r Alpha lipoic acid 200 mgs—this will increase the intake and effect of the supplement and may even see better mental acquity—endurance—mood—Take first thing in the morning and midday and do not take after 2 pm or there maybe issues with sleep ~~~Using wheat germ oil as well with this can as well increase the availability for brain effect—the wheat germ oil also has some estrogenic effect that targets the brain in a positive manner as well as the uptake of octacosanol which increase oxygenating the cells and increases cellular longevity
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Eating Processed Meats, but Not Unprocessed Red Meats, May Raise Risk of Heart Disease and Diabetes,– Study Finds
Eating processed meat, such as bacon, sausage or processed deli meats, was associated with a 42% higher risk of heart disease and a 19% higher risk of type 2 diabetes, a new study finds. –ScienceDaily (May 18, 2010) — In a new study, researchers from the Harvard School of Public Health (HSPH) have found that eating processed meat, such as bacon, sausage or processed deli meats, was associated with a 42% higher risk of heart disease and a 19% higher risk of type 2 diabetes. In contrast, the researchers did not find any higher risk of heart disease or diabetes among individuals eating unprocessed red meat, such as from beef, pork, or lamb. This work is the first systematic review and meta-analysis of the worldwide evidence for how eating unprocessed red meat and processed meat relates to risk of cardiovascular diseases and diabetes.–“Although most dietary guidelines recommend reducing meat consumption, prior individual studies have shown mixed results for relationships between meat consumption and cardiovascular diseases and diabetes,” said Renata Micha, a research fellow in the department of epidemiology at HSPH and lead author of the study. “Most prior studies also did not separately consider the health effects of eating unprocessed red versus processed meats.”The study appears online May 17, 2010, on the website of the journal Circulation.The researchers, led by Renata Micha, a research fellow in the department of epidemiology, and HSPH colleagues Dariush Mozaffarian, assistant professor in the department of epidemiology and Sarah Wallace, junior research fellow in the department of epidemiology, systematically reviewed nearly 1,600 studies. Twenty relevant studies were identified, which included a total of 1,218,380 individuals from 10 countries on four continents (United States, Europe, Australia, and Asia).The researchers defined unprocessed red meat as any unprocessed meat from beef, lamb or pork, excluding poultry. Processed meat was defined as any meat preserved by smoking, curing or salting, or with the addition of chemical preservatives; examples include bacon, salami, sausages, hot dogs or processed deli or luncheon meats. Vegetable or seafood protein sources were not evaluated in these studies.–The results showed that, on average, each 50 gram (1.8 oz) daily serving of processed meat (about 1-2 slices of deli meats or 1 hot dog) was associated with a 42% higher risk of developing heart disease and a 19% higher risk of developing diabetes. In contrast, eating unprocessed red meat was not associated with risk of developing heart disease or diabetes. Too few studies evaluated the relationship between eating meat and risk of stroke to enable the researchers to draw any conclusions.—
“Although cause-and-effect cannot be proven by these types of long-term observational studies, all of these studies adjusted for other risk factors, which may have been different between people who were eating more versus less meats,” said Mozaffarian. “Also, the lifestyle factors associated with eating unprocessed red meats and processed meats were similar, but only processed meats were linked to higher risk.”—-“When we looked at average nutrients in unprocessed red and processed meats eaten in the United States, we found that they contained similar average amounts of saturated fat and cholesterol. In contrast, processed meats contained, on average, 4 times more sodium and 50% more nitrate preservatives,” said Micha. “This suggests that differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes seen with processed meats, but not with unprocessed red meats.”—Dietary sodium (salt) is known to increase blood pressure, a strong risk factor for heart disease. In animal experiments, nitrate preservatives can promote atherosclerosis and reduce glucose tolerance, effects which could increase risk of heart disease and diabetes. —Given the differences in health risks seen with eating processed meats versus unprocessed red meats, these findings suggest that these types of meats should be studied separately in future research for health effects, including cancer, the authors said. For example, higher intake of total meat and processed meat has been associated with higher risk of colorectal cancer, but unprocessed red meat has not been separately evaluated. They also suggest that more research is needed into which factors (especially salt and other preservatives) in meats are most important for health effects. –Current efforts to update the United States government’s Dietary Guidelines for Americans, which are often a reference for other countries around the world, make these findings particularly timely, the researchers say. They recommend that dietary and policy efforts should especially focus on reducing intake of processed meat.–“To lower risk of heart attacks and diabetes, people should consider which types of meats they are eating. Processed meats such as bacon, salami, sausages, hot dogs and processed deli meats may be the most important to avoid,” said Micha. “Based on our findings, eating one serving per week or less would be associated with relatively small risk.”—Story Source: –Adapted from materials provided by Harvard School of Public Health.
Journal Reference: –Renata Micha, Sarah K. Wallace, Dariush Mozaffarian. Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis. Circulation, 2010; DOI: 10.1161/CIRCULATIONAHA.109.924977
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Spicing the Meat Also Cuts the Cancer Risk, Research Suggests
Lamb kofta with rosemary. Rosemary may cut down on the risk of compounds that can cause cancer in beef and perhaps other meats as well. —ScienceDaily (May 18, 2010) — Spices will do more than just enhance the taste of ground beef. They may also cut down on the risk of compounds that can cause cancer.—J. Scott Smith, a Kansas State University food chemistry professor, has pursued different projects in recent years seeking ways to reduce heterocyclic amines (HCAs). HCAs are the carcinogenic compounds that are produced when muscle foods, such as ground beef patties, are barbecued, grilled, boiled or fried. Consuming HCAs through meat increases risk factors for colorectal, stomach, lung, pancreatic, mammary and prostate cancers.—Smith, in research supported by the Food Safety Consortium, found that certain spices containing natural antioxidants would reduce HCA levels by 40 percent when applied to beef patties during cooking.—“Cooked beef tends to develop more HCAs than other kinds of cooked meats such as pork and chicken,” Smith said. “Cooked beef patties appear to be the cooked meat with the highest mutagenic activity and may be the most important source of HCAs in the human diet.”—Previous studies have shown that meat products cooked below 352 degrees Fahrenheit for less than four minutes had low or undetectable levels of HCAs, with HCAs increasing with higher temperatures and added cooking time. It’s not a good idea to lower cooking temperatures too much, so antioxidant spices with phenolic compounds can block HCAs before they form during heating and still allow high temperatures to be maintained.–Smith’s research team investigated six spices — cumin, coriander seeds, galangal, fingerroot, rosemary and tumeric — and found that the latter three had the highest levels of antioxidant activity toward inhibiting the formation of HCAs, with rosemary as the most effective.–Consumers can take advantage of the spices by integrating them into their cooking regimen. Previous research in his laboratory has demonstrated that some commercial rosemary extracts, available for purchase on the Internet, can inhibit HCA formation by 61 to 79 percent. Smith’s earlier work also showed that Thai spices can inhibit HCA formation by 40 to 43 percent.—Smith said future research in this area will investigate what some marinades or powders can do to inhibit HCAs when applied to a cooked patties. His earlier project showed that marinating steaks with certain herbs, rosemary and other antioxidant spices also reduces HCAs.—-Story Source:–Adapted from materials provided by University of Arkansas, Food Safety Consortium.
 
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Essential oil regime for cooking Recipe
Use 1-3 drops of rosemary in an oil you are going to cook with and add water to keep the oil cool and allow to fuse for about 2 minutes then add your meat—you can as well use a powder or dried herbs or fresh to achieve this—in some culture the allow these meats to be wrapped in the different herbs and after a half a day then prepare there meats knowing the time was allotted for the essential oils and the antioxidants of the herbs to be absorbed–
FYou can as well add water to your pan or container and add these herbs such as rosemary or thyme or oregano oil or sage to again offset the HCA levels while cooking and cooking at a low heat with a seal will increase the heat from steam and release the oils and antioxidants more effectively into whatever you are cooking
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Show of the week June-07- 2010
Moderate Alcohol Intake Reduces Gallstone Risk, Study Finds
Drinking Alcohol Cuts Risk Of Developing Rheumatoid Arthritis In Half, Study Suggests
Increased Alcohol Intake Associated With Decreased Risk Of Developing Rheumatoid Arthritis
Alcohol Consumption May Protect Against Risk of Alzheimer’s Disease, Particularly in Female Nonsmokers, Study Finds
NUTMEG
Moderate Alcohol Intake Reduces Gallstone Risk, Study Finds
ScienceDaily (June 2, 2009) — Health researchers at the University of East Anglia (UEA) have found that drinking two units of alcohol per day reduces the risk of developing gallstones by a third.—It was already known that alcohol intake has a protective effect against the formation of gallstones, but this new study establishes for the first time the precise quantitative effect of each unit of alcohol on the development of gallstones. —Using questionnaires, investigators measured the dietary habits of 25,639 men and women and followed them for a 10-year period, during which time 267 patients developed gallstones. —Participants in the study provided detailed information on the frequency and quantity of their alcohol intake. Researchers found that those who reported consuming two UK units of alcohol per day had a one-third reduction in their risk of developing gallstones.—Each unit of alcohol consumed per week reduced the chances of gallstones by three per cent. One UK unit of alcohol contains eight grams of alcohol; one standard drink in the US is equal to 14 grams of alcohol.—-Researchers emphasized that their findings show the benefits of moderate alcohol intake but stress that excessive alcohol intake can cause health problems. Quantifying how much alcohol reduces the risk of gallstone development allows doctors to offer specific guidance without introducing the risk of excessive alcohol consumption. —“These findings significantly increase our understanding of the development of gallstones,” said Dr Andrew Hart, senior lecturer in gastroenterology at UEA’s School of Medicine, Health Policy and Practice.“Once we examine all the factors related to their development in our study in the UK, including diet, exercise, body weight and alcohol intake, we can develop a precise understanding of what causes gallstones and how to prevent them.”—Dr Hart will present his findings on at the Digestive Disease Week annual meeting in Chicago on Sunday May 31.–Story Source:–Adapted from materials provided by University of East Anglia.
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Increased Alcohol Intake Associated With Decreased Risk Of Developing Rheumatoid Arthritis
ScienceDaily (June 18, 2007) — A new study suggests that alcohol may protect against rheumatoid arthritis, with three units a week exhibiting protective effects and ten units a week being more protective still. An alcohol consumption of three units per week or more also reduced the risk by smoking or by a genetic predisposition to RA.—An increased alcohol (ethanol) consumption of three or more units per week was associated with a decreased risk of developing RA (odds ratio 0.5, 95%; confidence interval 0.4 — 0.7). The findings could improve understanding of the effects of lifestyle on the risk of developing RA and pave the way for new potential treatment approaches based on the apparently beneficial effects of alcohol. —Henrik Källberg at the Karolinska Institutet, Stockholm, Sweden, who is a PhD student said, “Several previous studies have indicated a suppression of the immune system by alcohol and a recent study showed that it prevented development of destructive arthritis. However, until now, epidemiological investigations on the effects of alcohol on RA were scarce and inconsistent. These data now show not only that alcohol can protect against RA and reduce the risk conferred by smoking or susceptible genes, but also gives an idea of the relevant alcohol doses necessary.” The EIRA research team that Henrik Källberg belongs to conducted a population-based case-control study of incident cases of RA (according to American College of Rheumatology (ACR) 1987 criteria) among those aged 18-70 years in a defined area of Sweden. Cases and randomly-selected controls completed an extensive questionnaire regarding lifestyle factors, including alcohol consumption and smoking habits. DNA from 1,204 cases and 871 controls was examined to detect the presence of HLA-DRB1 SE alleles (a marker indicating genetic risk factor for RA) and all cases were classified by presence of anti-CCP2 antibodies (anti-cyclic citrullinated peptide antibodies) to identify RA subtypes.—Gender-specific odds ratios for anti-CCP positive RA were calculated with 95% confidence intervals for subjects with different consumptions of alcohol (none, 3-5 units per week, >5 units per week), smoking and HLA-DRB1 SE alleles, compared with subjects less exposed to alcohol (0-3 units per week), using logistic regression models with adjustments made for possible confounders.—Professor Tore Kvien, President of EULAR, said, “These are very interesting findings and are the first observation, from epidemiological data, which now should be confirmed by further clinical studies before a firm conclusion can be achieved. Furthermore, we assert the need for caution in the interpretation of these data. The misuse of alcohol is associated with a number of social and medical problems and any positive implications of alcohol must be coupled with the importance of moderation in alcohol consumption in accordance with standard national guidelines.”— This information was presented at EULAR 2007, the Annual European Congress of Rheumatology in Barcelona, Spain.—Story Source:–Adapted from materials provided by European League Against Rheumatism,
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Drinking Alcohol Cuts Risk Of Developing Rheumatoid Arthritis In Half, Study Suggests
ScienceDaily (June 5, 2008) — Alcohol cuts the risk of developing rheumatoid arthritis by up to 50%, reveals research published ahead of print in the Annals of the Rheumatic Diseases.—The Scandinavian researchers base their findings on more than 2750 people taking part in two separate studies, which assessed environmental and genetic risk factors for rheumatoid arthritis.—Over half the participants (1650) had the disease and had been matched for age, sex, and residential locality with randomly selected members of the general public.—All participants were quizzed about their lifestyle, including how much they smoked and drank. And blood samples were taken to check for genetic risk factors.—The results showed that drinking alcohol was associated with a significantly lower risk of developing rheumatoid arthritis. And the more alcohol was consumed, the lower the risk of rheumatoid arthritis.–Among those who drank regularly, with the half the quarter with the highest consumption were up to 50% less likely to develop the disease compared who drank the least.—The effect was the same for both men and women.—-Among those with antibodies to a specific group of proteins involved in the development of the disease, alcohol cut the risk most in smokers with genetic risk factors for rheumatoid arthritis.—Smoking is known to be a major environmental risk factor for developing rheumatoid arthritis, and this risk is further increased in those who carry these genetic variants.—The authors conclude that their research reinforces the importance of lifestyle factors in the development of the disease, and that giving up smoking remains the single most important preventive measure.—-They point to recent experimental research by other authors, which showed that alcohol protected against the development and severity of rheumatoid arthritis, although it is not clear exactly how it does this.—-And they draw parallels with the links between moderate alcohol consumption and a reduced risk of other inflammatory processes, such as cardiovascular disease.–Story Source:–Adapted from materials provided by BMJ-British Medical Journal
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Alcohol Consumption May Protect Against Risk of Alzheimer’s Disease, Particularly in Female Nonsmokers, Study Finds
ScienceDaily (May 24, 2010) — Knowledge regarding environmental factors influencing the risk of Alzheimer’s disease is surprisingly scarce, despite substantial research in this area. In particular, the roles of smoking and alcohol consumption still remain controversial. A new study published this month in the Journal of Alzheimer’s Disease suggests a protective effect of alcohol consumption on the risk of Alzheimer’s disease, particularly in women who do not smoke.—Researchers at the University of Valencia, the Generalitat Valenciana, and the Institut Municipal d’Investigació Mèdica, Barcelona, in Spain, carried out a study comparing personal and clinical antecedents of subjects affected with Alzheimer’s disease with healthy people, both groups with the same age and gender distribution. Women included in the study were mainly light or moderate alcohol consumers. The risk of Alzheimer’s disease was unaffected by any measure of tobacco consumption, but a protective effect of moderate alcohol consumption was observed, this effect being more evident in nonsmoker women.—-“Our results suggest a protective effect of alcohol consumption, mostly in nonsmokers, and the need to consider interactions between tobacco and alcohol consumption, as well as interactions with gender, when assessing the effects of smoking and/or drinking on the risk of AD,” according to lead investigator Ana M. Garcia, PhD, MPH, Department of Preventive Medicine and Public Health, University of Valencia.—“Interactive effects of smoking and drinking are supported by the fact that both alcohol and tobacco affect brain neuronal receptors.”—Story Source:—Adapted from materials provided by IOS Press, via EurekAlert!, a service of AAAS.–Journal Reference:—-Ana M. García, Nieves Ramón-Bou and Miquel Porta. Isolated and joint effects of tobacco and alcohol consumption on risk of Alzheimer’s disease. Journal of Alzheimer’s Disease, 2010; 20 (2): 577-586 DOI: 10.3233/JAD-2010-1399
New Jump Start For Aging Blood Vessels
ScienceDaily (Dec. 29, 2006) — Recent studies show promise for significantly reducing vascular aging by inactivating TNFa, which has been linked to blood vessel dysfunction and cell death. The related report by Csiszar et al., “Vasculoprotective effects of anti-TNFa treatment in aging,” appears in the January issue of The American Journal of Pathology.—-Age-related vascular diseases, including high blood pressure, heart attack and stroke, occur naturally, even in otherwise healthy individuals. Advanced age is also associated with increased levels of TNFa, a protein that can attack and destroy tumor cells but can also exacerbate chronic inflammatory diseases. To date, no studies have investigated the potential beneficial effects of TNFa inhibition in vascular aging, making this the first study of its kind. —Csiszar and collegues treated aged rats with etanercept to test the hypothesis that anti-TNFa treatment exerts vasculoprotective effects in aging. Etanercept (Enbrel) is an FDA-approved drug that binds and inactivates circulating TNFa. Recent studies have demonstrated that anti-TNFa therapies, including etanercept, may improve inflammation-related vascular disease, including heart failure.—Csiszar and colleagues made four notable findings in their study. First, they confirmed that in advanced aging, increased TNFa levels were associated with significant impairment of vessel relaxation, which is required for proper regulation of blood pressure. —-Second, blocking TNFa via chronic etanercept treatment decreased cell death in aged vessels, demonstrating that increased TNFa levels likely contribute to age-related cardiovascular disease. Similar cell-protective effects were found when anti-TNFa antibodies were used in cell culture. —Third, not only was TNFa released into the blood, where it can have systemic effects, but it is also expressed within blood vessel walls, where it can exert specific local effects.—Lastly, administration of TNFa to young arteries reproduced the features of vascular aging, such as blood vessel dysfunction and cell death, further confirming the role of TNFa in the aging of the cardiovascular system.–The knowledge that cardiovascular disease is the leading cause of death for both men and women in the U.S. underscores the significance of these findings. This treatment could one day lead us closer to better heart health as we age. —This work was supported by grants from the American Heart Association, American Health Assistance Foundation, American Federation for Aging Research and National Institutes of Health.—Story Source:–Adapted from materials provided by American Journal of Pathology
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NUTMEG (Myristica fragrans Houtt.) ++ Synonym: M. officinalis L. f.
Activities (Nutmeg) — Abortifacient (f; EFS; HHB); Allergenic (1; PH2); Analgesic (f; AHP; APA; EFS); Antibacterial (1; APA); Anticancer (1; APA); Antiedemic (1; APA); Antiinflammatory (1; APA); Antioxidant (1; APA); Antiperistaltic (1; PH2); Antiseptic (1; PH2); Antitumor (1; APA); Aphrodisiac (f; APA; CRC; HHB); Astringent (f; CRC; EFS); Carminative (f; AHP; CRC; EFS); Digestive (f; CRC); Emmenagogue (f; APA); Euphoric (1; APA); Expectorant (f; HHB); Fungicide (1; APA); Hallucinogen (1; APA; CRC); Hepatotoxic (1; APA); Herbicide (1; CRC); Hypocholesterolemic (1; APA); Larvicide (1; APA); Narcotic (1; CRC); Poison (1; CRC); Psychotropic (1; CRC); Sedative (f; APA); Soporific (f; CRC; EFS); Stimulant (f; CRC; PHR); Stomachic (f; AHP; PHR). Indications (Nutmeg) — Agoraphobia (f; HHB); Anorexia (f; CRC); Arthrosis (f; JLH); Asthma (f; CRC); Bacteria (1; APA); Cancer (1; APA; CRC); Cancer, gum (f; CRC; JLH); Cancer, joint (f; CRC; JLH); Cancer, liver (f; CRC; JLH); Cancer, mouth (f; CRC; JLH); Cancer, spleen (f; CRC; JLH); Childbirth (f; CRC); Cholera (f; FEL; PH2); Cold (f; CRC; FEL); Colic (f; AHP; CRC; HHB); Cramp (f; CRC; PH2); Cystosis (f; CRC; MPI); Debility (f; PH2); Diarrhea (1; AHP; APA; PH2); Dysentery (1; CRC; PH2); Dysmenorrhea (f; HHB); Dyspepsia (f; AHP; APA; CRC; PH2); Fever (f; CRC; FEL; PH2); Fungus (1; APA); Gas (f; AHP; APA; CRC; PH2); Gastrosis (f; CRC; PHR; PH2); Headache (f; CRC; PH2); Heart (f; CRC); Heartburn (f; HHB); Hemorrhoid (f; CRC; FEL); Hepatosis (f; CRC); High Cholesterol (1; APA); Hypercalcemia (1; CRC); Hypochondria (f; HHB); Hysteria (f; HHB); Impotence (f; PH2); Induration (f; CRC; JLH); Infection (1; APA); Inflammation (1; APA; CRC; PH2); Insanity (f; CRC); Insomnia (f; APA; PH2); Lacrimosis (f; HHB); Leprosy (f; CRC); Leukorrhea (f; CRC; FEL); Lymphosis (f; CRC); Malaria (f; CRC; FEL; PH2); Mycosis (1; APA); Nausea (f; CRC); Nephrosis (f; APA; CRC); Nervousness (f; APA); Neuralgia (f; PH2); Neurasthenia (f; HHB); Neurosis (f; PH2); Ophthalmia (f; PH2); Pain (f; APA; AHP; APA; EFS); Paralysis (f; MPI); Pneumonia (f; FEL); Respirosis (f; CRC; PH2); Rheumatism (1; APA; CRC; MPI; PH2); Sciatica (f; CRC; MPI; PH2); Splenosis (f; CRC); Sprain (f; MPI); Stomachache (f; CRC; FEL; MPI); Stomatosis (f; APA); Swelling (1; APA); Toothache (f; APA); Tuberculosis (f; CRC); Tumor (1; APA; CRC; JLH); Urethrosis (f; MPI); UTI (f; CRC); Vomiting (f; PH2); Xerostomia (f; HHB). Dosages (Nutmeg) — 0.3–1 g powdered nutmeg (APA; PNC); 0.05–0.2 ml EO (APA; PNC); 5–20 grains nutmeg (FEL); 300–600 mg 5–10 ×/day (HHB); 1–3 drops EO, 2–3 ×/day (PH2); 2–10 ml tincture/day (PH2); 0.3–1 g powdered nutmeg (PH2). Contraindications, Interactions, and Side Effects (Nutmeg) — Class 2b. Contains safrole. May interact with MAO. CNS-active (AHP). “Hazards and/or side effects not known for proper therapeutic dosages” (PH2). Not to be used during pregnancy. Can trigger allergic dermatitis (PH2). More than 5 g powdered nutmeg or mace can cause acute panic, anxiety, coma, dizziness, double vision, drowsiness, excessive thirst, hallucinations, headache, liver pain, nausea, stomach pain, even death (AHP). “… as little as 2 whole nutmegs have been known to cause death in a little boy” (APA; FEL). Commission E reports contraindications for seed and aril: psychic disturbances by 5 g of seed, atropine-like action by 9 teaspoons of seed powder, abortion by higher doses. The EO contains the mutagenic and animal carcinogenic compound safrole. However, the use to correct smell or taste is permitted (AEH). On overdose, there may be hallucination and emesis; there may be frightening visions, a sensation of loss of limbs and a terrifying fear of impending death. Indeed, death has been reported from overdose (LRNP, September 1987).
*** Nutmeg can be added to eggs as a brain support—mixed with thyme and rosemary as well in a tea will do the same– Digestive problems: Nutmeg essential oil has an anesthetic and stimulating effect on the stomach and intestines, increasing appetite and reducing nausea, vomiting and diarrhea. It is a helpful remedy for many digestive problems, especially gastroenteritis.
Chinese medicine: In China, nutmeg is used specifically for diarrhea, helping to bind and warm the intestines and relieve abdominal pain and distension due to “cold.”
Aphrodisiac: In India, nutmeg has a long reputation as an aphrodisiac. Nutmeg is believed to increase sexual stamina.
External uses: Ointments based on the fixed oil (nutmeg butter) are used to treat rheumatic conditions. They have a counterirritant effect, stimulating blood flow to the area. In India, nutmeg is ground into a paste and applied directly to areas of eczema and ringworm ***
An experimental study of sexual function improving effect of Myristica fragrans Houtt. (nutmeg).
Tajuddin, Ahmad S, Latif A, Qasmi IA, Amin KM.
Department of Ilmul Advia (Unani Pharmacology), Faculty of Unani Medicine, Aligarh Muslim University, Aligarh-202002, India. [email protected]
Abstract
BACKGROUND: Myristica fragrans Houtt. (nutmeg) has been mentioned in Unani medicine to be of value in the management of male sexual disorders. The present study was undertaken to evaluate the aphrodisiac effect of 50% ethanolic extract of nutmeg along with its likely adverse effects and acute toxicity using various animal models. METHODS: The suspension of the extract was administered (100, 250 and 500 mg/kg, p.o.) to different groups of male rats daily for seven days. The female rats involved in mating were made receptive by hormonal treatment. The general mating behaviour, libido and potency were studied and compared with the standard reference drug sildenafil citrate. Likely adverse effects and acute toxicity of the extract were also evaluated. RESULTS: Oral administration of the extract at the dose of 500 mg/kg, produced significant augmentation of sexual activity in male rats. It significantly increased the Mounting Frequency, Intromission Frequency, Intromission Latency and caused significant reduction in the Mounting Latency and Post Ejaculatory Interval. It also significantly increased Mounting Frequency with penile anaesthetization as well as Erections, Quick Flips, Long Flips and the aggregate of penile reflexes with penile stimulation. The extract was also observed to be devoid of any adverse effects and acute toxicity. CONCLUSION: The resultant significant and sustained increase in the sexual activity of normal male rats without any conspicuous adverse effects indicates that the 50% ethanolic extract of nutmeg possesses aphrodisiac activity, increasing both libido and potency, which might be attributed to its nervous stimulating property. The present study thus provides a scientific rationale for the traditional use of nutmeg in the management of male sexual disorders.
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Show of the Week June 11 2010
Methyl Iodide
New Evidence That Chili Pepper Ingredient Fights Fat–
New Evidence That Vinegar May Be Natural Fat-Fighter—- Recipe 2– Recipe 2a
Consumers Union Calls on U.S. to Support Genetically Modified Food Labeling Agreement
 
Methyl Iodide
Just recently, I wrote about the connection between pesticides and ADHD. And you probably already know from other sources (including our research page on thyroid) that thyroid problems sometimes cause ADHD-like symptoms. Well, here’s something that can give you all of the above and then some, at the same time – along with your strawberries! —Indeed, if pending legislation goes through, you might want to think twice before slicing a strawberry from California into your cereal. Not because it is a salicylate, but because if this proposal is not stopped, California officials may bow to pressure from the world’s largest pesticide company to approve spraying strawberry fields with methyl iodide. — SEE MSDS on this—Not only is methyl iodide a known carcinogen that causes lung cancer by inhalation – thus putting agricultural workers and those living nearby at risk – but it is also a known neurotoxin and can damage fetal development. In studies on animals, the chemical damages thyroid gland development, often killing the babies in the last weeks of pregnancy. It is not clear what will happen to those babies who do not die, but may be born with damaged thyroid glands – a potential lifelong medical problem. —Says Paul Towers of the group Pesticide Watch, “Our interpretation of the science is that methyl iodide is unsafe at any rate for use in California. We believe California has taken a step backward in terms of protecting health and the environment.” Growers in California produce nearly half the nation’s fruit, nuts and vegetables. It’s important they hear as many voices as possible opposing methyl iodide.
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New Evidence That Chili Pepper Ingredient Fights Fat
Red hot chili peppers. –ScienceDaily (June 3, 2010) — Scientists are reporting new evidence that capsaicin, the stuff that gives chili peppers their kick, may cause weight loss and fight fat buildup by triggering certain beneficial protein changes in the body. Their study, which could lead to new treatments for obesity, appears in ACS’ monthly Journal of Proteome Research.—Jong Won Yun and colleagues point out that obesity is a major public health threat worldwide, linked to diabetes, high blood pressure, heart disease, and other health problems. Laboratory studies have hinted that capsaicin may help fight obesity by decreasing calorie intake, shrinking fat tissue, and lowering fat levels in the blood. Nobody, however, knows exactly how capsaicin might trigger such beneficial effects.—In an effort to find out, the scientists fed high-fat diets with or without capsaicin to lab rats used to study obesity. The capsaicin-treated rats lost 8 percent of their body weight and showed changes in levels of at least 20 key proteins found in fat. The altered proteins work to break down fats. “These changes provide valuable new molecular insights into the mechanism of the antiobesity effects of capsaicin,” the scientists say.—-Story Source:—The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by American Chemical Society.—Journal Reference:—Joo et al. Proteomic Analysis for Antiobesity Potential of Capsaicin on White Adipose Tissue in Rats Fed with a High Fat Diet. Journal of Proteome Research, 2010; 100419142343045 DOI: 10.1021/pr901175w
Recipe— Use 1 tsp of cayenne pepper with 1 tsp of cinnamon with 1 to 2 drops of lugols and 2-3 tablespoon of honey—Mix well and use ½ tsp 1 -3 times a day before or after a meal—can be used as well before exercise
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New Evidence That Vinegar May Be Natural Fat-Fighter
Found in many salad dressings, pickles, and other foods, vinegar could help prevent accumulation of body fat and weight gain, scientists report—ScienceDaily (July 7, 2009) — Researchers in Japan are reporting new evidence that the ordinary vinegar — a staple in oil-and-vinegar salad dressings, pickles, and other foods — may live up to its age-old reputation in folk medicine as a health promoter. They are reporting new evidence that vinegar can help prevent accumulation of body fat and weight gain. —Tomoo Kondo and colleagues note in the new study that vinegar has also been used as a folk medicine since ancient times. People have used it for a range of ills. Modern scientific research suggests that acetic acid, the main component of vinegar, may help control blood pressure, blood sugar levels, and fat accumulation.—Their new study showed that laboratory mice fed a high-fat diet and given acetic acid developed significantly less body fat (up to 10 percent less) than other mice.—Importantly, the new research adds evidence to the belief that acetic acid fights fat by turning on genes for fatty acid oxidation enzymes. The genes churn out proteins involved in breaking down fats, thus suppressing body fat accumulation in the body.—
 
Recipe 2 –Take 1 whole bulb of garlic—take ½ cup of vinegar—blend for 5 minutes high speed and strain –use 1 tablespoon before or after a meal
To increase the fat utilization add 1 drop of lugols per tablespoon or add 20 drops to a 20 oz container of the cider /garlic mix then again 1 tsp 1-3 times a day
Recipe 2a—Take a whole garlic — peel and place in blender—add 1 tsp of cayenne pepper to this and add several capsules of magnesium citrate or malate to this ( about 1000mgs ( 1 gram ) add either honey (1/4 cup ) or Wine ( ½ cup ) or Vinegar ( ½ cup ) or even aloe vera juice ( 1 cup ) blend till all the components are saturated and fused ( 8 minutes at high speed ) So you are using any one of the components with the mixes—you can combine if you like the aloe with the honey to make a elixor—you can add either vinegar or wine with the honey to create a more liquefied mix and use teaspoon amounts
 
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Consumers Union Calls on U.S. to Support Genetically Modified Food Labeling Agreement U.S. Stands Nearly Alone in Opposition at Recent International Meeting
Yonkers, NY—Consumers Union, the nonprofit publisher of Consumer Reports, today called on the Obama Administration to endorse a compromise on guidelines for labeling of genetically modified (GM)/genetically engineered (GE) food, that was supported by the overwhelming majority of nations during international negotiations last week in Canada. Consumers Union again expressed serious concerns that the current U.S. position in opposition to the compromise on GE/GM labeling could create major problems in the long term for U.S. and foreign producers who want to label their products as free of GM/GE ingredients.—At a meeting that concluded last Friday in Quebec of the Codex Committee on Food Labeling (CCFL), an arm of Codex Alimentarius, the United Nations food standards agency, the U.S. fought for a guideline that Codex would not “suggest or imply that GM/GE foods are in any way different from other foods.” The U.S. also refused to agree to comprise language stating that Codex “recognizes that each country can adopt different approaches regarding labeling” of GM/GE foods. However the U.S. failed to rally support for its views. Out of the approximately 50 countries present for the discussion, the U.S. was supported in its position by only three other countries: Mexico, Costa Rica, and Argentina. The CCFL Chair decided that the guideline should be mediated in the near future in Brussels, with Ghana chairing the meeting, so that the countries would could try and reach a consensus. —The U.S. opposes any draft Codex guideline that explicitly recognizes that there are differences between GE/GM food and non-GE/GM, or that states that countries can adopt different approaches to labeling of GE food, in line with existing Codex guidance. The U.S. position states that mandatory labeling of food as GE “is likely to create the impression that the labeled food is in some way different” and would therefore be “false, misleading or deceptive.” —“The current U.S. position could potentially create significant problems for food producers in the U.S., and worldwide, who wish to indicate that their products contain no GE ingredients, as well as for countries that require labels on GE/GM food,” said Dr. Michael Hansen, senior scientist at Consumers Union, and the lead spokesperson for the 220-member Consumers International at the meeting. “The U.S. government clearly recognizes that there are differences between GE and non-GE food–USDA organic rules specifically state that GE seed cannot be used in organic production. The FDA has also taken the position that within the U.S., voluntary labeling as to whether or not a product contains GE ingredients is permissible. It is unclear why the U.S. has taken a contrary position on GM/GE food at Codex.” —Codex guidelines are widely adopted by developing countries and are used to settle trade challenges at the World Trade Organization (WTO). “The U.S. position at this international meeting is not consistent with the U.S. position at home. We urge the U.S. to bring its position at Codex into alignment with domestic policy and allow the compromise to go forward,” said Dr. Hansen.—Prior to the meeting, Consumers Union and more than 80 farmers, public health, environmental, and organic food organizations sent a letter to Michael R. Taylor, Deputy Commissioner for Food at the FDA, and to Kathleen Merrigan, Deputy Secretary at the USDA, expressing serious concerns with the U.S. position. FDA and USDA are the lead agencies representing the U.S. government at Codex. A copy of the letter can be found online: http://www.consumersunion.org/pdf/Codex-comm-ltr-0410.pdf. In addition, more than 111,000 concerned citizens signed a petition, urging officials to change their position. A recent Consumers Union poll found that two-thirds of consumers would be concerned if they thought that GE/GM ingredients were in organic food.
http://www.consumersunion.org/pdf/Codex-comm-ltr-0410.pdf
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Show of the week June 14 2010
 
Anti Pain– Recipe 3– Recipe 3 a– SPECIAL NOTE
Mannitol Boosts Effectiveness of Potential Cord Blood Treatment for Cerebral Palsy in Lab Animals
Apigenin, chrysin, and luteolin selectively inhibit chymotrypsin-like and trypsin-like proteasome catalytic activities in tumor cells—
Recipe 4—
 
ØCapsaicin (administered orally or applied topically via a cream) alleviates Pain. When combo’s with ginger and rosemary can have a profound effect on reducing inflammation as well
 
ANTI PAIN
Amino Acids
Glutamine reduces the sensation of Pain. research
Glycine alleviates Pain (by stimulating the production of Endorphins): However, Glycine cannot pass through the Blood-Brain barrier, so this effect may be difficult to achieve with supplemental Glycine.
ØLeucine alleviates Pain (by stimulating the production of Endorphins). BCAA Supplements or a Leucine Supplement
Methionine alleviates Pain (by stimulating the production of Endorphins). The Ø”D” or “DL” forms of Phenylalanine alleviate chronic Pain (by blocking the Enkephalinase enzyme that breaks down the Opioids involved in the suppression of Pain): This effect only occurs in some people – inexplicably Phenylalanine has no effect on some people’s perception of Pain. Phenylalanine (especially the DL-ØPhenylalanine form) alleviates the Pain associated with Arthralgia (however ØPhenylalanine has no effect on the underlying cause of Arthralgia).
ØDL-Phenylalanine alleviates the Pain associated with Backache.
Phenylalanine improves the condition of Fibromyalgia patients (according to anecdotal reports).
Tryptophan (2,000 – 4,000 mg per day) increases the body’s Pain threshold (the underlying mechanism for this aspect of Tryptophan may be that Tryptophan is required for the release of Beta-Endorphin, one of the body’s natural Pain relieving compounds).
Tyrosine alleviates Pain (by stimulating the production of Endorphins).
 
Enzymes
ØBromelain reduces the Pain associated with Wounds or Surgery (by minimizing the Inflammation and Edema associated with Wounds). research
ØPapain alleviates the Pain associated with the Inflammation caused by sports injuries or Surgery (in approximately 87% of patients).
ØSerrapeptase alleviates the Pain associated with Edema, Inflammation and Surgery. Especially when combined with B1 or benfotiamine the effect is amazing an within 4 weeks there is usually improvement not only in pain but in mobility and endurance
 
Hormones
ØMelatonin may increase tolerance to Pain. Being sleep deprived can further inflammation—so the deeper you seep the better you regenerate and the better your system deals with any inflammation
Minerals
Excessive sensitivity to Pain can occur as a result of Copper deficiency (Copper is essential for the production of Enkephalins which help to reduce the body’s perception of Pain). ( Parsley-Dandelion-Nettle-Kale-Chard-Thyme-Oregano )
Germanium very effectively alleviates Pain.
 
Peptides
ØEndorphins alleviate Pain by binding to (mu) Opioid Receptors located on Neurons within the Brain and Spinal Cord—Consume cocoa with cayenne
use phenylalanine with magnesium—tyrosine with ginger—5htp with rosemary
Bay leaf with
 
Beta-Endorphin inhibits the sensation of Pain.
Enkephalins alleviate Pain by binding to (delta) Opioid Receptors located on Neurons within the Brain and Spinal Cord).
 
Proteins
Whey Protein helps to alleviate Pain (the Tetrapeptides content of Whey Protein has Opioid-like activity).
 
Quinones
ØNordihydroguaiaretic Acid (NDGA) alleviates Pain. ( Chapparral )
 
Recreational Drugs
Alcohol (Ethanol) temporarily dulls the sense of Pain–Caution: Alcohol has many toxic side effects.
ØMarijuana alleviates Pain (by binding to Pain Receptors in the Brain): Be Aware of the laws regarding the use of this herb!
 
Sulfuric Compounds
ØDimethyl Sulfoxide (DMSO) alleviates Pain by inhibiting the conduction of Nerve Impulses associated with Pain in the smaller Nerve Fibers.
Methylsulfonylmethane (MSM) alleviates Pain (it is speculated that MSM may inhibit the transmission of Nerve Impulses associated with Pain).
 
Vitamins
Folic Acid alleviates Pain.
Inositol alleviates Pain.
ØVitamin B1 (1,000 – 4,000 mg per day) alleviates Pain.
Dosages of supplemental Vitamin B6 in excess of 2,000 mg per day impairs the sense of Pain –Caution: this extremely high dosage level of Vitamin B6 should not be practiced due to various toxic side effects associated with such a large dosage.
ØVitamin C alleviates Pain (by facilitating the production of painkilling Neurotransmitters and by inhibiting the production of Prostaglandin E2).
 
Volatile Oils
 
Dimethylvinylcarbinol (a constituent of Hops) alleviates Pain.
ØEugenol alleviates Pain. ( AllSPICE, CLOVE, Nutmeg, Cinnamon, Basil and Bay leaf—(Bay leaf has Parthenoloides which is a pain killer )
 
Fruit
Lime (juice applied topically to Teeth/Gums) alleviates the Pain associated with Toothache.
Herbs
American Ginseng alleviates Pain.
Black Cohosh reputedly alleviates Pain (due to the Salicylates content of Black Cohosh).
Blue Vervain alleviates Pain.
Burdock (root) reputedly alleviates Pain
Chamomile reduces the sensation of Pain.
ØChaparral alleviates Pain (due to the Nordihydroguaiaretic Acid (NDGA) content of Chaparral).
ØChillis alleviate Pain (due to their Capsaicin component).
ØCloves alleviate Pain (due to Eugenol).
Ø Feverfew
ØGinger alleviates Pain.
Hops alleviate Pain (due to the Dimethylvinylcarbinol content of Hops). research
Kava Kava helps to reduce Pain. research
Korean Ginseng alleviates Pain. research
ØNoni alleviates Pain (it functions as an analgesic). research
ØWillowbark alleviates Pain (due to Salicin which is chemically similar to Acetylsalicylic Acid [i.e. Aspirin]).
Zizyphus alleviates Pain.
 
Mushrooms
Reishi Mushrooms help to diminish the sensation of Pain (due to Ganoderic Acids).
 
Sprouts–Rye Sprouts (concentrated extracts of Rye Sprouts such as Oralmat) alleviate Pain (by inhibiting the endogenous production of Substance P).
 
Vegetables
Lettuce slightly alleviates Pain.
Radish (juice) alleviates the Pain associated with Burns and Insect Bites/Stings.
Other Treatments for Pain –Acupuncture reduces Pain (by stimulating the release of Endorphins).
 
ØRecipe 3—Pain mix when you add cayenne and camphor and peppermint and eucalyptus and wintergreen you have a pain killer for joint and muscle pains— take 10 drops of peppermint, camphor, wintergreen, eucalyptus and put in a oil add melted beeswax to the oil —I would suggest to get the oil in the blender and blend at high speed for 7 minutes while it is blending take the beeswax ( melt it first so that it is liquid { put in jar and then place jar in pot of warm water that is on the stove—increase heat til water is boiling } when you see the wax liquified then pout it into the blender while it is blending the oil ( open up just the centre piece fixture ( not the lid but the centre piece in the middle of the lid) and pour the heated wax into the blender avoid getting on you while this is doing this ( if you need to slow the speed down on the blender before applying this ) allow this to blend till you see it thicken and fuse—when done pour into a glass container—and apply this where there are aches and pains through out the body or if there is respiratory congestion or sinus issues apply in the chest and sinus areas.
 
ØRecipe 3 a—for serious pain use just straight DLPA and do 1 cap 3 times a day As well add Enzymes 5 times a day and when Pain hits this can make a huge difference —and this is non addictive
 
ØSPECIAL NOTE—A lot of times pain is a result of overloaded poisons in the body –and as a result of this there needs to be a eating regimen change—to eliminate what is building up in the colon—the breads we eat the starches we consume the bananas and watermelon and the grapes and raisons and all the high glycemic fruits and foods we consume causes alcohol production inside of us weakening our intestinal lining allowing for these foods or pollutants or byproducts from our colon to leak back into the blood stream further poisoning ourselves and causing our internal organs to work harder at removing this stuff out because of the fact it has to re do the job because of the leaked poisons or worse the poisons that get trapped inside—so a change of eating habits is sometimes suggested—going on juice fast—increasing enzyme and vinegar up take 5-8 times a day—salad fast—increasing yogurt or kefir ( with fat and minimal sugar )using veges like cabbage ( especially fermented) taking B1 supplements and B5—again this can vary from person to person. Increasing MSM—COLOSTRUM—GLUTAMINE—increasing onion and apple in the diet due to the Quercitin content—these all have a regenerating effect on the colon esophagus—stomach and intestines healing the damages caused by these sugars—Using Gelatin as well will enable for a good recovery as well as using this in a juice to transport nutrients more effectively in the cells and tissues
 
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Mannitol Boosts Effectiveness of Potential Cord Blood Treatment for Cerebral Palsy in Lab Animals
Cesar Borlongan, Ph.D., of the University of South Florida’s Department of Neurosurgery and Brain Repair, led the study
ScienceDaily (June 1, 2010) — The sugar-alcohol compound mannitol improved the therapeutic effectiveness of human umbilical cord blood cells injected into neonatal rat models of cerebral palsy, reports a new international study led by the University of South Florida. The mannitol opened the blood-brain barrier by temporarily shrinking the tight endothelial cells that make up the barrier.—Intravenously-delivered human umbilical cord blood (HUCB) may offer therapeutic benefits to those suffering from cerebral palsy if the blood cells can get past the blood-brain barrier to the site of injury, the research team suggests. Their findings were recently published online in the Journal of Cellular and Molecular Medicine (14:4).—There is supportive treatment, but no cure for cerebral palsy, a group of neurological disorders caused by brain damage before birth or during infancy and characterized by impaired muscle coordination.—“The combination of mannitol and human umbilical cord blood treatment increased central nervous system levels of at least three neurotrophic factors — glial cell line-derived neurotrophic factor, nerve growth factor and brain-derived neurotrophic factor,” said Dr. Cesar Borlongan, the study’s lead author and a professor in the University of South Florida College of Medicine’s Department of Neurosurgery and Brain Repair.—-The mannitol treatment did not increase the survival of human umbilical cord blood (HUCB) grafts, but by elevating the trophic factors HUBC combined with mannitol “could mediate robust functional improvement,” according to Dr. Borlongan and his co-authors.–“Intravenous delivery of human umbilical cord blood alone promoted behavioral recovery in neonatal animal models of cerebral palsy, but their functional improvement was more pronounced when human umbilical cord blood transplantation was combined with mannitol,” commented Dr. Borlongan.—He noted that the lab animals were administered a variety of post-treatment movement tests and that those receiving the combination treatment instead of HUCB alone or mannitol alone demonstrated the most motor improvement.—-“Our results indicate a pivotal role played by mannitol permeabilization of the blood-brain barrier,” Dr. Borlongan explained.—Since the neonatal study animals receiving the combined HUCB cells and mannitol exhibited the most robust neurotrophic factor up-regulation, the study also suggests that even the immature blood-brain barrier needs to be permeabilized to facilitate entry by HUCB and to promote trophic factor effects, added Dr. Borlongan. The long-held view is that young animals display immature, not fully developed blood-brain barriers. However, the researchers demonstrated that manipulating the immature barrier is still required to gain improved access of therapeutic substances from peripheral circulation to the brain.”Also, the therapeutic effects were achieved without immunosuppression, which is often accompanied by harmful side effects,” said Dr. Borlongan.–Previous work by the research team demonstrated that grafted cells need not cross the blood-brain barrier to rescue the injured brain in adult stroke-modeled animals. In those studies mannitol helped facilitate the entry of growth factors secreted by the grafted cells.—“Our present findings extend the usefulness of blood-brain barrier permeabilization in facilitating cell therapy for treating neonatal brain injury and potentially cerebral palsy,” concluded Dr. Borlongan.—The research team included scientists from the University of South Florida’s Center of Excellence for Aging and Brain Repair, the Medical College of Georgia Department of Neurology, Saneron CCEL Therapeutics, Tampa, Florida, and Cryopraxis Ciobiologica, Rio de Janeiro, Brazil.—Story Source:–The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by University of South Florida (USF Health), via EurekAlert!, a service of AAAS.—Journal Reference: T. Yasuhara, K. Hara, M. Maki, L. Xu, G. Yu, M. M. Ali, T. Masuda, S. J. Yu, E. K. Bae, T. Hayashi, N. Matsukawa, Y. Kaneko, N. Kuzmin-Nichols, S. Ellovitch, E. L. Cruz, S. K. Klasko, C. D. Sanberg, P. R. Sanberg, C. V. Borlongan. Mannitol facilitates neurotrophic factor up-regulation and behavioural recovery in neonatal hypoxic-ischaemic rats with human umbilical cord blood grafts. Journal of Cellular and Molecular Medicine, 2010; 14 (4): 914-921 DOI: 10.1111/j.1582-4934.2009.00671.x

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