Pterostilbene Slows Cellular Aging and Lowers Risk from Diabetes and Cancer

It’s likely you have never heard of pterostilbene. This natural compound is most commonly found in blueberries and grapes and is a cousin to the well-known anti-aging nutrient, resveratrol. Similar in chemical structure, the two nutrients perform different functions in the blood and at the cellular level to lower the risk from heart disease, diabetes, cancer and the aging process itself.

Pterostilbene is easily able to enter the cellular matrix to prevent the accumulation of advanced glycation end products (AGE's) that fuel aging and metabolic decline. Both nutrients can be obtained from a well balanced diet, but supplementation may be necessary to optimize a myriad of health benefits.

Pterostilbene is a Powerful Antioxidant that Lowers Diabetes Risk

Known as a stilbenoid, pterostilbene participates in anti-oxidant and anti-inflammatory reactions to protect the delicate insulin secreting beta cells in the pancreas. This helps to prevent damaging blood sugar surges that promote metabolic dysfunction and diabetes. In addition, the nutrient works in synergy with resveratrol to lower triglycerides and moderate the small dense LDL cholesterol particles that become trapped in the arterial walls and result in heart-clogging plaque.

Reporting in the Journal of Clinical Biochemistry and Nutrition, researchers found that pterostilbene was capable of assisting beta cell regranulation that helps regulate the normal secretion of insulin in response to blood sugar fluctuations. Scientists demonstrated that the compound neutralized the effect of free radicals that damage beta cells after a meal high in sugar and refined carbohydrates. This capability helped to increase insulin response and reverse the damaging effects of insulin resistance commonly seen in diabetics.

Pterostilbene Prevents Deadly Atherosclerotic Plaques

Atherosclerosis is characterized by the abnormal proliferation of cells within the endothelial lining of the coronary arteries that lead to plaque formation. Pterostilbene has been shown to inhibit this deadly process in a study published in the journal Vascular Pharmacology. Researchers found that the compound regulated DNA of the smooth muscles that make up the inner lining of the arteries so plaque was less likely to accumulate. The study authors concluded “pterostilbene may be a potential anti-proliferative agent for the treatment of atherosclerosis.”

Pterostilbene Suppresses Cancer Cell Signaling and Development

Pterostilbene is emerging as a powerful ally in the fight against many cancer lines due to its small molecular size that allows the nutrient to easily gain access to cancer cells. Researchers publishing in the Journal of Agricultural and Food Chemistry found that pterostilbene “damages a cancer cell`s membrane and DNA and induces death signals causing self-destruction.” The nutrient has demonstrated the ability to suppress the energy-producing system within the cancer cell to protect against cancers of the breast, prostate, colon, lung and liver.

Pterostilbene functions by affecting multiple cellular mechanisms to enhance human health and lower risk from diabetes, heart disease and cancer. Like its close relative resveratrol, this super nutrient is found in small concentrations in muscadine and red varietal grapes as well as many members of the dark berry family including blueberries and cranberries. Health-minded individuals may want to consider supplementation to obtain the higher research dosage (.125 mg) shown to prevent chronic disease and extend healthy lifespan.

Fructose is Behind the Diabesity Epidemic

(Article first published as Why You Can’t Lose Weight: Study Finds Fructose Behind the Diabesity Epidemic on Technorati.)

Fructose is fast becoming a new type of four-letter word among people trying to lose weight and those health conscious individuals concerned about excess dietary sugar and increased risk of metabolic diseases including diabetes. The medical profession has coined the phrase ‘diabesity’, as diabetes and obesity frequently coexist. High fructose corn syrup (HFCS) was introduced into our food supply in the early 70’s and obesity rates have steadily increased in tandem with fructose consumption since that time. 

Diabetes cases have similarly grown over the past 40 years and it is now expected that more than half of the US population will be prediabetic or diabetic by 2020. There’s no mistake making the connection between increased dietary fructose from sweetened beverages and processed foods to the explosion of overweight, obese and diabetic Americans.

Fructose Rapidly Breaks Down and Becomes Belly Fat

Researchers have demonstrated that calories from drinks and foods containing fructose are metabolized differently than the same calories from table sugar. While both sugars contain empty calories, fructose is converted to fat in the liver and doesn’t register as an available energy source that the body can use to power metabolic activities. This means that the proper hormonal signals aren’t transmitted to the brain telling you to stop eating, as is the case with traditional sugar sources. The tendency is to overeat and fat is quickly stored from fructose metabolism.

Study Links Fructose to Obesity and Diabetes

Due to government subsidies, inexpensive HFCS has found its way into virtually every processed food source. It’s nearly impossible to avoid the sweetener unless you eat a raw, natural diet, as HFCS is added into everything from baked goods and breads to hot dogs and condiments The results of a study published in the Journal of the American Society of Nephrology makes the link between fructose consumption and the dramatic rise in obesity rates over the past 40 years. The study also cited a connection with hypertension and renal disease.

Controlling Weight by Understanding the Impact of Fructose

Most people known that fructose is a form of sugar derived from fruit. While some people may need to limit fruit due to existing metabolic problems, this form of fructose is not the cause of the obesity and diabetic dilemma. Fructose from fruit is tightly bound with fiber and releases slowly. Refined fructose, especially in the form of HFCS has been processed to optimize sweetness.

Once you get a taste for fructose, even table sugar doesn’t seem as sweet. The important point is that fructose has the same number of calories as any sugar source, but it doesn’t register properly with our brain and leads to overeating and excess fat production and storage.

Nutritional researchers continue to make the connection between fructose, obesity and increased risk of diabetes. The best way to avoid fructose is move away from processed foods and drink, favoring foods in their natural form. Read all nutritional labels diligently, as manufacturers are allowed to use a variety of different terms to indicate the presence of the sweetener. Cut your dependence on fructose and its derivatives to hit your target weight goal and prevent metabolic disease.