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More benefits for resveratrol
A study published online in the American Journal of Physiology--Heart and Circulatory Physiology (http://ajpheart.physiology.org/) in October of this year has found yet another benefit for resveratrol, a compound found in red grapes and red wine. The current research shows that the compound may limit the effects of cardiac fibrosis, a hardening of the heart tissue that can occur with high blood pressure and heart failure, which results from the overactivation of heart cells known as cardiac fibroblasts. The condition leads to a failure of the heart to pump blood efficiently. The study represents the first time that resveratrol's direct effect on cardiac fibroblasts has been examined.
J. Gary Meszaros and colleagues at Northeastern Ohio Universities College of Medicine pretreated rat heart fibroblast cells with resveratrol and found that the actions of the hormone angiotensin II were prevented. Angiotensin II is produced in high amounts in heart failure and hypertension in an effort to help repair damage to the heart, but can cause damage by stimulating the manufacture of excessive cardiac fibroblasts which leads to the overproduction of collagen. Assistant professor of human nutrition at Ohio State University and study coauthor Joshua Bomser explained, "This hypersecretion of collagen leads to a stiffening of the heart muscle. So the heart has to work harder to pump blood, which causes further damage to the myocardium."
In addition to preventing angiotensin II from stimulating the overgrowth of fibroblasts, resveratrol prevented the cells from becoming myofibroblasts, which secrete large quantities of collagen. This differentiation is another important step in the development of cardiac fibrosis.
"These results suggest that resveratrol has antifibrotic properties in the myocardium," Dr Bomser concluded.
The research was supported in part by the American Heart Association-Ohio Valley Affiliate.
There are numerous processes that have been identified as contributing causes to hypertension or to the diseases that are related to hypertensive vascular disease. Because of the complex relationships associating the symptom of hypertension with the cardiovascular diseases, diseases such as hypertensive vascular disease, congestive heart failure, renal disease, stroke, arteriosclerosis, atherosclerosis, and diabetes are often interrelated. They all can ultimately express the symptom of high blood pressure or develop as a result of high blood pressure. Each disease can both cause hypertension, and in turn, is aggravated by hypertension. Control of hypertension can sometimes prevent the development of some diseases like congestive heart failure, but only modestly slow the progression of diseases like diabetes and atherosclerosis. In the end, uncontrolled hypertension generally leads to death secondary to atherosclerosis (Williams 2001). Most deaths due to hypertension result from myocardial infarction or congestive heart failure.
We believe that damaged vascular endothelial cells contribute to and perpetuate hypertensive vascular disease, which then progresses to many of the more serious, well-recognized cardiovascular disorders. We believe the most immediate key is control of the diet (especially salt intake) and control of the kinds of fat consumed. We cannot overemphasize the importance of avoiding trans-fatty acids, saturated fats, and sugar in favor of omega-3 essential fatty acids, particularly DHA. It is important to get the right combination of GLA, DHA, EPA, monounsaturated fats, fat-soluble antioxidant nutrients (such as coenzyme Q10 and vitamin E), natural vasodilators (arginine), and a good diet based on fruits and vegetables. Such a diet or supplementary dietary protocol will likely reduce the incidence of hypertension and stop the disease progression at it source.
Red wine contains resveratrol, but the quantity varies depending on where the grapes are grown, the time of harvest, and other factors. After more than two years of research, a standardized resveratrol extract is now available as a dietary supplement. This whole grape extract contains a spectrum of polyphenols that are naturally contained in red wine such as proanthocyandins, anthocyanins, flavonoids, etc.
Resveratrol, an extract that comes from grapes, vines and other plants, has been found by researchers to possess certain properties that may be important in maintaining optimal health.
Having isolated this nutrient from organic red grapes, a standardized extract has been developed and combined with I3C to create one of the most useful nutrients in safeguarding one's health.
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