Earlier today 8 new stories & studies, from March to June of this year, were added to the “Muscadine Research” page.  You’ll find them at the bottom of that page, since new info is added beneath stories that already happened.

Also on that same page, the JACN was bought by a new publisher, who changed all the links, so the very first “Clinical Study On Actual Products,” the “2010 Oct. 1, Study published in Journal of the American College of Nutrition” now has a working link again.   In addition, the NIH Nat’l Library of Medicine link covering the same study was added, and the PDF of the study also works, so that’s 3 ways to get the goods on that study. 🙂

The last “Clinical Study On Actual Products” listed there, “Effects of Two Doses of MPX Capsules on Rising Prostate-specific Antigen Levels in Men Following Initial Therapy for Prostate Cancer (Muscadine Plus product),” had an “Estimated Study Completion Date: June 2014,” but that has been amended with “Estimated Primary Completion Date: June 2014 (Final data collection date for primary outcome measure).”  No other info was given.

If you see a new muscadine study or story not listed here, please share it with us, by leaving a reply at the bottom of this.  We welcome your feedback, too!

We hope you’re seeing extraordinary results in your own use of muscadines in your daily diet!

In the Aug. 6, 2013 issue of the “Farm Press Blog,” the article “Muscadine offers flavor no man can replicate” states:

If you need another reason to munch on a muscadine, your natural desire to consume these sinfully sweet fruits is actually beneficial to your health.  As one of nature’s richest sources of polyphenolic antioxidants, muscadines have been the target of research for effectiveness against cancer.  Before you get too spit-happy with your grape, you might also want to know that muscadine skins and pulp are an excellent source of dietary fiber, essential minerals and carbohydrates.

Author says of the muscadine’s taste:

Somewhere between summer and fall, this fruit offers the best of both worlds with a flavor that no man can replicate.”

And regarding the technique for eating the grape, she says that, “After savoring the liquid, you have the option of disposing of the seeds, pulp and skin in whatever order you choose. I usually work out the seeds first (watching where I spit), chew on the pulp, and then suck the remaining juice from the flattened skin before sending it airborne.”  However, based on the research found here at MuscadineHealthResearch.com, I strongly recommend NOT spitting out the seeds, but instead consuming them, since that’s where most of the grape’s nutritional value is located! 🙂

NutritionFacts.org: “By age 70, microscopic cancers are detected in the thyroid glands of virtually everyone …”

“Probably about a third of common cancers can be prevented …”

Dr. Michael Greger, M.D., posted another revolutionary video on his NutritionFacts.org website.  Whether you know it or not, “Each one of us has cancer cells in us right now,” according to his video today:

The good news:  we all control our own fate! This 4-min. video is further confirmation of William Li’s fantastic 2010 TED Talk, “Can We Eat To Starve Cancer?,” (posted on the “Videos” section of this site).  Today’s video has numerous 2012 sources.  The first logical question is, why isn’t this headline news everywhere? 😦  The silence of the press is deafening.  Clearly, the mass media does NOT want this info to reach the general population.  Why is that?  The usual two answers:  money and power.

For those who like to read – transcript from the video:

Probably about a third of common cancers can be prevented by eating a healthy, plant-based diet, being physically active, and maintaining a healthy weight.  One of the ways plants may help is by cutting off the supply lines to cancerous tumors.

“A tumor cannot grow without a blood supply.  Currently, it is believed that a tumor mass cannot exist in a volume greater than about size of the ball at the tip of a ballpoint pen without a proper blood supply, which indicates that angiogenesis—angio means vessel, so the genesis—the creation of new blood vessels is critical to tumor growth. Each one of us has cancer cells in us right now.  By age 70, microscopic cancers are detected in the thyroid glands of virtually everyone, for example.  Most of these tumors never cause problems, never become clinically significant, leading to the concept of “cancer without disease” as a normal state during aging.  Cancer cells are commonly present in the body, but they can’t grow into tumors any bigger than that tiny dot size, no more than 10 million cancer cells before needing to get hooked up to a blood supply.  So tumors diabolically release angiogenic factors, chemicals that cause new blood vessels to sprout into the tumor.  The most important one is called VEGF, vascular endothelial growth factor. But we can suppress VEGF with Ve-ggies.

Many of the phytonutrients we know and love in tea and spices and fruit and berries and broccoli and beans can block cancer’s stimulation of new blood vessels.  They’re ideal for prophylactic long-term use against breast cancer because of their reliability, availability, safety, and affordable price.  Dietary agents used to suppress angiogenesis may be an important step in the prevention and treatment of breast cancer, and in fact all types of tumors.  The review concludes that we now have convincing evidence that dietary plant constituents possess the unique ability to affect tumor angiogenesis, which may be deemed advantageous in the prevention and treatment of human breast cancer.”

Sources (all dated 2012 except one, and all from PubMed.gov except the last one):

Now that you know, it’s time to change your diet!

Dr. Gregor, M.D.:  “Cancer Prevention And Treatment May Sometimes Be The Same Thing.”

Dr. Michael Greger, M.D., who runs the amazing nutritionfacts.org site, said something yesterday that, sadly, is probably brand-new info to most people:

People are considered ‘healthy’ until they show symptoms, so if we’ve been harboring a malignancy for 20 years we may feel all right, but we haven’t been.  Thus, many people who do the right thing and improve their diet in hopes of preventing cancer may, at that very moment, be treating it as well.  In this way, cancer prevention and treatment may sometimes be the same thing.

In his blog post yesterday, Dr. Greger compared vegetables’ and mushrooms’ ability to inhibit cancer cell growth to that of drugs.  The findings he reports are staggering … if you take the time to read them!

We now suspect that all the epithelial cancers:  breast, colon, lung, pancreas, prostate, ovarian—the ones that cause the vast majority of cancer deaths—take up to 20 years or more to manifest.  By the time it’s picked up it may have already been growing, maturing, scheming for years, acquiring hundreds of new survival-of-the-fittest mutations to grow even quicker and better undermine our immune system.  Early detection may in effect be really, really late detection.

He has truckloads of data to support his statements.  One of the most overwhelming and entertaining health talks we’ve ever seen is his video, “Uprooting the Leading Causes of Death.”  It’s an hour, but well worth it.  Check it out, then change your eating habits and your family’s, too!  We recommend watching his videos on specific foods and their impact on bad cells in the lab – it’s fascinating stuff!

N.C. State:  Muscadine Powder Developed for U.S. Army

http://momdelicious.wordpress.com/2013/06/01/n-c-state-muscadine-powder-developed-for-u-s-army/

North Carolina State University has gained support from the U.S. Army to create functional food ingredients from fruits and vegetables that will be used to develop healthier, more portable combat rations for soldiers.  Researchers with N.C. State’s Plants for Human Health Institute (PHHI), located at the N.C. Research Campus in Kannapolis, are infusing protein powders and flours, the kinds found at health and nutrition stores, with health-promoting compounds from kale greens and muscadine grapes.

It starts with fresh produce.  Using a proprietary technology developed by N.C. State and Rutgers universities, Lila’s team of PHHI researchers extract healthy compounds from muscadine grapes, like anthocyanins, the pigments that give produce its blue, purple or red color and combat chronic diseases and cancer, as well as compounds from kale, like glucosinolates that provide cancer-fighting properties.


http://plantsforhumanhealth.ncsu.edu/2013/05/27/n-c-state-researchers-create-fruit-vegetable-infused-ingredients-for-u-s-army-rations/

N.C. State Researchers Create Fruit, Vegetable-infused Ingredients for U.S. Army Rations
Posted on May 27, 2013

North Carolina State University has gained support from the U.S. Army to create functional food ingredients from fruits and vegetables that will be used to develop healthier, more portable combat rations for soldiers.  Researchers with N.C. State’s Plants for Human Health Institute (PHHI), located at the N.C. Research Campus in Kannapolis, are infusing protein powders and flours, the kinds found at health and nutrition stores, with health-promoting compounds from kale greens and muscadine grapes.”

The research addresses a critical military challenge:  how to provide balanced diets (inclusive of fruits and vegetables) to troops in the field that will have taste appeal while still maintaining shelf life, portability and health-protective functionality. The answer, PHHI researchers believe, lies within a proprietary technology they’re using to develop nutrient-enhanced food ingredients, which can then be used to make drinks, power bars, cookies and other healthy snacks for soldiers.”


The article describes the “strong relationship between strenuous physical activity and mental stress – common experiences for many military soldiers – and inflammation and negative immune system responses, which in turn can increase the risk of injury and poor mental and physical performance,” and explains that “Combat rations … supplemented with natural, safe and effective fruit and vegetable compounds may counteract some of those negative health impacts and reduce the risk of experiencing them, according to Dr. Mary Ann Lila, PHHI director and project research coordinator.”

Later in the article, Dr. Lila says that, “Natural compounds found in fruits and vegetables can help increase physical and cognitive capacity, improve immune function and inhibit chronic disease development in soldiers.”

The PHHI focus is on extracting “healthy compounds from muscadine grapes, like anthocyanins, the pigments that give produce its blue, purple or red color and combat chronic diseases and cancer, as well as compounds from kale, like glucosinolates that provide cancer-fighting properties.”

About the Plants for Human Health Institute
The N.C. State University Plants for Human Health Institute is leading the discovery and delivery of innovative plant-based solutions to advance human health. N.C. Cooperative Extension serves as the outreach component of the institute, which is part of the N.C. Research Campus in Kannapolis. The campus is a public-private venture including eight universities, one community college, the David H. Murdock Research Institute (DHMRI) and corporate entities that collaborate to advance the fields of human health, nutrition and agriculture.


http://www.sciencedaily.com/releases/2013/04/130422111242.htm

Grape Intake May Protect Against Metabolic Syndrome-Related Organ Damage
Apr. 22, 2013

The ScienceDaily.com site shared another huge “grape intake” headline and these critical details:

“Consuming grapes may help protect against organ damage associated with the progression of metabolic syndrome, according to research presented Monday at the Experimental Biology conference in Boston. Natural components found in grapes, known as polyphenols, are thought to be responsible for these beneficial effects.”

“Researchers from the University of Michigan have presented the result of their work to the Experimental Biology Conference in Boston that shows how consuming grapes may help protect against organ damage associated with the progression of metabolic syndrome. The scientists explain that natural components found in grapes, known as polyphenols, are thought to be responsible for the beneficial effects.”

“… three months of a grape-enriched diet significantly reduced inflammatory markers throughout the body, but most significantly in the liver and in abdominal fat tissue.”

“… grape intake increased markers of antioxidant defense, particularly in the liver and kidneys.”

“Metabolic syndrome is a cluster of conditions that occur together — increased blood pressure, a high blood sugar level, excess body fat around the waist or low HDL (the good cholesterol) and increased blood triglycerides — significantly increasing the risk for heart disease, stroke and Type 2 diabetes. Intake of fruits and vegetables is thought to reduce these risks, and grapes have shown benefits in multiple studies.”

E. Mitchell Seymour, Ph.D., of the University of Michigan Health System, led the study and said, “Our study suggests that a grape-enriched diet may play a critical role in protecting against metabolic syndrome and the toll it takes on the body and its organs.” “Both inflammation and oxidative stress play a role in cardiovascular disease progression and organ dysfunction in Type 2 diabetes. Grape intake impacted both of these components in several tissues which is a very promising finding.”

John Phillip, Certified Nutritional Consultant and Health Researcher, and author of “Your Healthy Weight Loss Plan,” introduced the study to the NaturalNews.com readership:

“Metabolic syndrome refers to a related group of conditions including increased blood pressure, high blood sugar, excess body fat around the waist and abnormal cholesterol levels that dramatically increase the risk of developing heart disease, stroke and diabetes, among a host of other serious chronic diseases. Extensive research has identified a number of natural foods and aggressive lifestyle changes that can delay or even prevent the development of serious health problems.”

Phillip even identified a benefit for those who don’t choose to make “aggressive lifestyle changes”:
“… regular consumption of a variety of different colored grapes can directly impact the development of metabolic syndrome, even when consumed as part of a high fat, American-style diet followed by millions across the country.”

Original source:  University of Michigan Health System

http://www.ncbi.nlm.nih.gov/pubmed/23639480

Cancer Prev Res (Phila). 2013 May 2. [Epub ahead of print]

Grape Seed Extract Efficacy against Azoxymethane-induced Colon Tumorigenesis in A/J Mice: Interlinking miRNA with Cytokine Signaling and Inflammation.

Derry M, Raina K, Balaiya V, Jain A, Shrotriya S, Huber K, Serkova NJ, Agarwal R, Agarwal C.

Source:  Department of Pharmaceutical Sciences, University of Colorado Denver.

Abstract
Colorectal cancer (CRC) is the second leading cause of cancer-associated deaths, suggesting that additional strategies are needed to prevent/control this malignancy. Since CRC growth and progression involve a large window (10-15 years), chemopreventive intervention could be a practical/translational strategy. Azoxymethane (AOM)-induced colon tumorigenesis in mice resembles human CRC in terms of progression of ACF to polyps, adenoma and carcinomas, and associated molecular mechanisms. Accordingly, herein we investigated grape seed extract (GSE) efficacy against AOM-induced colon tumorigenesis in A/J mice. GSE was fed in diet at 0.25% or 0.5% (w/w) dose starting two-weeks after last AOM injection for 18 or 28 weeks. Our results showed that GSE feeding significantly decreases colon tumor multiplicity and overall tumor size. In biomarker analysis, GSE showed significant anti-proliferative and pro-apoptotic activities. Detailed mechanistic studies highlighted that GSE strongly modulates cytokines/interleukins and miRNA expression profiles as well as miRNA processing machinery associated with alterations in NFκ-B, β-catenin and MAPK signaling. Additional studies using immunohistochemical analyses found that indeed GSE inhibits NF-κB activation and decreases the expression of its downstream targets (COX-2, iNOS, VEGF) related to inflammatory signaling, down-regulates β-catenin signaling and decreases its target gene C-myc, and reduces phosphorylated ERK1/2 levels. Together, these finding suggested that inflammation, proliferation and apoptosis are targeted by GSE to prevent CRC. In summary, this study for the first time shows alterations in the expression of miRNAs and cytokines by GSE in its efficacy against AOM-induced colon tumorigenesis in A/J mouse sporadic CRC model, supporting its translational potential in CRC chemoprevention.

PMID:  23639480