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Antioxidants
in vegan diet and rheumatic disorders.
Hanninen, Kaartinen K, Rauma AL, Nenonen M, Torronen R, Hakkinen AS, Adlercreutz
H, Laakso J.
Toxicology 2000 Nov 30;155(1-3):45-53
Department of Physiology, University of Kuopio, Finland.
Plants are rich natural sources of antioxidants in addition to other nutrients.
Interventions and cross sectional studies on subjects consuming uncooked vegan
diet called living food (LF) have been carried out. We have clarified the
efficacy of LF in rheumatoid diseases as an example of a health problem where
inflammation is one of the main concerns. LF is an uncooked vegan diet and
consists of berries, fruits, vegetables and roots, nuts, germinated seeds and
sprouts, i.e. rich sources of carotenoids, vitamins C and E. The subjects eating
LF showed highly increased levels of beta and alfa carotenes, lycopen and lutein
in their sera. Also the increases of vitamin C and vitamin E (adjusted to
cholesterol) were statistically significant. As the berry intake was 3-fold
compared to controls the intake of polyphenolic compounds like quercetin,
myricetin and kaempherol was much higher than in the omnivorous controls. The LF
diet is rich in fibre, substrate of lignan production, and the urinary excretion
of polyphenols like enterodiol and enterolactone as well as secoisolaricirecinol
were much increased in subjects eating LF. The shift of fibromyalgic subjects to
LF resulted in a decrease of their joint stiffness and pain as well as an
improvement of their self-experienced health. The rheumatoid arthritis patients
eating the LF diet also reported similar positive responses and the objective
measures supported this finding. The improvement of rheumatoid arthritis was
significantly correlated with the day-to-day fluctuation of subjective symptoms.
In conclusion the rheumatoid patients subjectively benefited from the vegan diet
rich in antioxidants, lactobacilli and fibre, and this was also seen in
objective measures.
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