Oregano-flavoured crisps healthier
With its antioxidant properties, addition of oregano to frying oil makes crisps healthier. 13 October 2003: Cottonseed oil containing oregano oxidizes less during frying, leaving crisps with fewer free radicals and greater stability through storage periods. The recent study is published in the Journal of the Science of Food and Agriculture. Diets... view more... (2003-10-13)
Garlic may protect the heart after heart surgery
Raw garlic consumption may help limit the damage done to the heart after surgery because if its natural antioxidant properties, according to a new study published in BMC Pharmacology. After a heart attack it is important to restore the flow of blood to the heart so that damage to the heart muscle can be minimised. However, the return of blood... view more... (2002-09-09)
Cigarette smoke may rob children of needed antioxidants
Children exposed to cigarette smoke have lower levels of antioxidants, which help the body defend itself against many biological stresses. view more (2009-05-05)
Bursting buds are dicing with death
Scientists from the John Innes Centre (JIC), Norwich (1) have today reported that highly toxic compounds, called free radicals, are essential to plant growth. The researchers had found that the controlled production of free radicals is an essential first step in switching on the expansion of cells that underlies the growth of plant shoots, roots,... view more... (2003-03-26)
Damage from oxygen may be one cause of Parkinson's disease
Research by neuroscientists at the University of Virginia Health System shows that oxygen free radicals are damaging proteins in mitochondria, the tiny cellular 'batteries' of brain cells. view more (2006-05-17)
Solution to elusive problem
Scientists at the University of Leicester are on the way to solving a problem that has long beset chemists trying to study chemical reactions. To establish reaction mechanisms the observation of reaction intermediates is vital, but they are incredibly short-lived under normal conditions, and therefore difficult to detect. Freezing... view more... (2003-01-21)
Newly detected air pollutant mimics damaging effects of cigarette smoke
A previously unrecognized group of air pollutants could have effects remarkably similar to harmful substances found in tobacco smoke, Louisiana scientists are reporting in a study scheduled for presentation today at the 236th National Meeting of the American Chemical Society. view more (2008-08-18)
Free radical scavenging is defective in periodontal (tooth loosening) disease
The capacity to mop up harmful oxygen free radicals seems to be reduced in people with periodontal disease, finds research in Molecular Pathology. Periodontal disease affects between 10 and 15% of people worldwide. A leading cause of tooth loss, it develops as a result of bacterial infection from a build-up of the sticky, colourless bacterial... view more... (2002-11-22)
Heart smart: new drug improves blood flow
A new drug has been shown to improve blood flow in diseased arteries, reducing the risk of high blood pressure and heart attacks. view more (2006-09-05)
Killer carbs -- Monash scientist finds the key to overeating as we age
A Monash University scientist has discovered key appetite control cells in the human brain degenerate over time, causing increased hunger and potentially weight-gain as we grow older. view more (2008-08-21)
The healing power of Hydrogen Peroxide
Hydrogen peroxide is usually used for cleansing scratches and cuts. However, this is not the only one possible application of this substance in medicine. The vapor of a low-concentrated peroxide solution containing oxygen radicals can be used as an inhalant for an additional treatment of many illnesses. This has been established by the research... view more... (2002-04-19)
A new way to look at lung cancer and tobacco carcinogens
Two types of cancer-causing agents in cigarettes-a nicotine-derived chemical and polycyclic aromatic hydrocarbons (PAHs) are the main culprits in lung cancer. Exposure to tobacco smoke - both mainstream and second-hand - is a leading cause of cancer death in the United States. view more (2008-05-29)
Iron induces death in tumor cells
Rapid growth of cancer cells and their frequent divisions have their price: Cancer cells need considerably more energy than healthy cells. view more (2009-03-11)
How vitamin C stops the big 'C'
Nearly 30 years after Nobel laureate Linus Pauling famously and controversially suggested that vitamin C supplements can prevent cancer, a team of Johns Hopkins scientists have shown that in mice at least, vitamin C - and potentially other antioxidants - can indeed inhibit the growth of some tumors - just not in the manner suggested by years of... view more... (2007-09-11)
Microwaving kills health benefits
Broccoli loses as much as 97% of some antioxidants when microwaved. 13 October 2003: Certain methods of preparation and cooking can cause vegetables to lose their cancer-fighting compounds according to new evidence published in the Journal of the Science of Food and Agriculture. A study investigating various cooking methods of broccoli concluded... view more... (2003-10-13)
New insight into how antibiotics kill might make them deadlier
Scientists have what could be some very bad news for disease-causing bacteria. All three major classes of antibiotics that kill infectious bacteria do so in part by ramping up the production of harmful free radicals. view more (2007-09-07)
Key stress protein linked to toxicities responsible for Parkinson's, Alzheimer's
Researchers at the Burnham Institute for Medical Research have discovered a mechanistic link between cellular stress caused by free radicals and accumulation of misfolded proteins that lead to nerve cell injury and death in neurodegenerative disorders such as Alzheimer's and Parkinson's Disease. view more (2006-05-25)
Cutting calories could limit muscle wasting in later years
Chemical concoctions can smooth over wrinkles and hide those pesky grays, but what about the signs of aging that aren't so easy to fix, such as losing muscle mass? Cutting calories early could help, say University of Florida researchers who studied the phenomenon in rats. view more (2008-09-17)
Free-radical busting antioxidants might not promote healthy hearts
Antioxidants, such as beta-carotene and Vitamin E, have been touted for their ability to protect against heart disease. This protective effect is attributed to their ability to prevent the oxidation of bad cholesterol by free radicals-a process thought to contribute to the build-up of disease-causing fatty deposits on artery walls. view more (2006-04-10)
Queen's chemist sheds light on health benefits of garlic
Researchers have widely believed that the organic compound, allicin - which gives garlic its aroma and flavour - acts as the world's most powerful antioxidant. But until now it hasn't been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme Q10, which stop the damaging effects of... view more... (2009-02-02)
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