New Clues To Why Poor Nutrition In The Womb Leads To Obesity Later In Life -- Sciencedaily

Nutrition organization-sponsored conference busts whole-grain myths | TribLIVE





When the pups were adults, the researchers used a mass spectrometry technique called MALDI-TOF/TOF to determine how proteins present in their fat tissue differed from tissue of rats that received normal prenatal nutrition. MALDI-TOF/TOF mass spectrometry provides highly sensitive analysis of global protein levels. The female adult rats that experienced poor prenatal nutrition developed obesity and showed lower levels of 18 proteins and higher levels of four proteins, compared to normal rats. The males with poor prenatal nutrition did not develop obesity but still had lower levels of 12 proteins and higher levels of 17 proteins. When the researchers looked at the metabolic pathways in which these proteins were involved, they found that the protein changes seen in the females were tied to impaired glucose metabolism while cellular energy production was mainly affected in males. Because the affected proteins differed between male and female rats, the results suggest that poor prenatal nutrition has different long-term effects in males and females. "We did not select a protein or group of proteins to study in advance -- we studied the whole pool of possible proteins that might be expressed in the fat tissue, which is in the range of hundreds," said Ribeiro, who will present the research at the American Physiological Society (APS) Annual Meeting during Experimental Biology 2015. "Our approach allows the identification of proteins that no one else thought were involved. Now it is necessary to perform more studies to understand how the metabolic differences we observed relate to susceptibilities for developing obesity." Now that the researchers have pinpointed which proteins are affected by prenatal undernutrition, they can conduct further experiments to explore how each one might contribute to the development of obesity. For the original version including any supplementary images or video, visit http://www.sciencedaily.com/releases/2015/03/150331100817.htm





Nutrition 21, LLC Announces the Presentation of Proteomic Results of a Nitrosigine Clinical Study at the Renowned Experimental Biology 2015 Annual Meeting





There is no doubt that, on a regular basis, a sit-down meal is the best approach to an overall healthy lifestyle. However, when sitting down for a meal is simply impossible, choosing a healthy meal replacement is a perfectly acceptable substitution, as long as it's only once in a while. The most important thing you need to keep in mind is not all bars are created equal. There are high-carbohydrate bars, protein bars, energy bars, breakfast bars, brain-boosting bars, meal-replacement bars, diet bars and women-only bars; it can be overwhelming. For the original version including any supplementary images or video, visit http://www.victoriaadvocate.com/news/2015/mar/31/how-to-choose-a-nutrition-bar/







Research shows that people who consume whole grains, many of which contain gluten, either lose weight or gain less weight over time, compared to people who consume little or no whole grains. A lot of gluten-free products are actually higher in calories than gluten-containing products, because of the extra fat and sugar that sometimes is added to make up for the missing gluten, a protein that helps provide structure and body to baked products. Myth: Grain consumption triggers inflammation. Fact: Actually, research shows that consuming whole grains can help reduce inflammation in the body. Inflammation is associated with a higher risk of several diseases, including cardiovascular disease, type 2 diabetes and high blood pressure. Myth: All grains send blood sugar on a roller coaster ride of peaks and valleys, and have a negative effect on health. Fact: It's actually the opposite. Eating whole grains helps maintain lower blood-sugar levels, and people who eat the most whole grains, whether they contain gluten or not, are less likely to develop type 2 diabetes. Myth: Avoiding grains that contain gluten will lower your risk of several chronic diseases, including cardiovascular disease and type 2 diabetes. For the original version including any supplementary images or video, visit http://triblive.com/lifestyles/fooddrink/8085036-74/gluten-grains-wheat





How to choose a nutrition barVictoria Advocate - Victoria, TX





Revered as part of California's rich history, the dried plum remains a vital player in California's economic wealth. California produces 99 percent of the United States' and 42 percent of the world's supply of dried plums, a convenient, healthy snack for today's busy lifestyle. Shirin Hooshmand, PhD, is a spokesperson for the CDPB. CDPB provided partial funding and dried plum products for the various studies. For more research information, and to find recipes and videos, visit www.californiadriedplums.org and www.eatdriedplums.com . Follow the CDPB on https://www.facebook.com/CaliforniaDriedPlums and https://twitter.com/CaDriedPlums . For the original version including any supplementary images or video, visit http://finance.yahoo.com/news/nutrition-research-supports-benefits-dried-120000215.html





Nutrition Research Supports The Benefits Of Dried Plums - Yahoo Finance





It is a preferred venue for the latest research reports and reviews of epigenetics, iRNA mechanics, histone acetylation, nitric oxide signaling, eicosanoid biochemistry, angiogenesis, tumor suppressor genes, apoptosis, cytoskeletal function, and human stem cell research. The journal publishes peer-reviewed, multidisciplinary original research articles, as well as editorials, reviews, and news of the life sciences. For more information about the Federation of American Societies for Experimental Biology, please visit: http://www.FASEB.org About Nitrosigine Nitrosigine, a patented complex of bonded arginine silicate with FDA New Dietary Ingredient (NDI) notification status(6); now affirmed as Generally Recognized As Safe (GRAS) at the level of 1,500 mg per day for use in nutritional bars and beverages.(6) Nitrosigine is scientifically engineered to boost nitric oxide levels.(5) The Nitrosigine complex bonds arginine and silicate unlocking powerful synergistic effects. Manufactured in the U.S., Nitrosigine is a safe, non-stimulant, effective ingredient that is easy to formulate into new and existing products for sports nutrition, mens health and cardiovascular health. Nitrosigine was recently selected as a finalist for the 2015 Best New Functional Ingredient NutrAward. Four finalists from more than 100 submissions were selected based on scientific merit, efficacy, market potential, safety, innovation, and ability to increase market credibility. For more information, please visit: http://www.Nitrosigine.com About Nutrition 21, LLC Nutrition 21, a wholly owned subsidiary of JDS Therapeutics, is a leader in the nutritional supplement industry. The Company is a developer and marketer of efficacious, high-value, clinically substantiated ingredients for dietary supplements, medical foods and beverages, including Chromax chromium picolinate and Nitrosigine bonded arginine silicate. In 2013, Nitrosigine received FDA New Dietary Ingredient Notification (NDI) status. With many years of biotechnology and pharmaceutical experience, the Companys scientific platform has created unique, patented products that are safe and clinically effective. Rigorous preclinical and clinical trials are a key part of its product development strategy to ensure product safety and consumer trust. For the original version including any supplementary images or video, visit http://www.prweb.com/releases/2015/04/prweb12622087.htm