Search Bloguru posts

HerbSprout Microbiome Blog -

https://en.bloguru.com/healthtech

freespace

“WHERE THINGS SO SMALL CAN HAVE A MASSIVE IMPACT ON YOUR HEALTH.”
Herbsprout is a webblog and podcast dedicated to sharing the health benefits of herbs, food, innovations related to our gut microbiome. Herbsprout seeks to bridge the vast chasm dividing the mainstream medical community, alternative medicine, and Asian medicine, especially of China (TCM), India (Ayurveda), and Japan (eJim & Kampo).

phenolic compounds in food aid in reducing free radicals; TCM dismissed by WebMD

thread
phenolic compounds in food aid...
According to a mice study and other studies reported in Handawi on November 08 2021, phenolic compounds effectively reduced oxidative stress from the buildup of free radicals. Free radicals are known to lead to various diseases including cardiovascular diseases, diabetes, cancer, and neurodegenerative diseases (1).

Phenolic compounds have received considerable attention for their antioxidant, anti-inflammatory, and anti-carcinogenic properties. Two main compounds mentioned here are protocatechuic acid (PCA) and protocatechuic aldehyde (PAL).

Phenolic compounds are naturally present in many plant-based foods such as fruits, vegetables, beans, spices, rice, crops, legumes, hemp, and lentils. Herbs such as basil, lemon thyme, and mint also contain high concentrations of these anti-oxidant compounds.

Salvia miltiorrhiza, also known as red sage, Chinese sage, danshen, is a perennial plant in the genus Salvia, commonly used in traditional Chinese medicine. While Danshen possesses high concentrations of PCA and PAL, WebMD warns that eating too much of it and for some people, it can cause upset stomach. On the other hand, WebMD fails to sight any scientific evidence or research it’s claims about Danshen while acknowledging that the same therapeutic compounds in other western foods are effective (2).

According to the Handawi article, the effectiveness of distributing these antioxidants to the body and brain depends in part on the gut microbiome ability to biotransform them into lower molecular weight compounds (1).

1. https://www.hindawi.com/journals/ecam/2021/6139308/

2. https://www.webmd.com/vitamins/ai/ingredientmono-931/danshen

People Who Wowed This Post

tastes for bitter veggies influenced by oral microbes

thread
source: depositphotos.com source: depositphotos.com
According to a November 02 2021 report by Ars Technica, oral microbiome in human saliva can affect odor detection, which may be linked to individual tastes for or against certain bitter chemicals in our food.

According to the report, about 25 percent of people can't taste propylthiouracil (PROP), a chemical that is similar to the bitter compounds found in cabbage, cauliflower, broccoli, coffee, tonic water, and dark beers. This means 75% of people detect unpleasant bitterness in these vegetables and beverages.

The bitter compounds in these foods are called glucosinolates. There are about 25 “bitterness genes”, according to scientists, which are also responsible for much of the nutritional value of these foods. Beyond the genetics, some people take kindly to certain types of bitterness and not others, matters of personal preferences.

https://apple.news/ADD2K-b7DRnSUh-Gz1WCVHg

https://pubs.acs.org/doi/abs/10.1021/acs.jafc.1c03889

People Who Wowed This Post

  • If you are a bloguru member, please login.
    Login
  • If you are not a bloguru member, you may request a free account here:
    Request Account