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Pregnancy weight gain risky for infants

Researchers have said that women who do not gain enough weight during pregnancy are at increased risk of losing their baby in its first year of life.

The new study by researchers in the University of Maryland School of Public Health (UMD SPH) examined the relationship between gestational weight gain, mothers’ body mass index (BMI) before and during pregnancy, and infant mortality rates.

The study was conducted by Dr. Regina Davis, associate executive director of the American Public Health Association, Dr. Sandra Hofferth, professor, and Dr. Edmond Shenassa, associate professor.

Davis said that their study showed that gaining too little weight during pregnancy is a risk factor for infant mortality for all but the heaviest women, asserting that gaining more weight than recommended was not a risk factor for infant mortality but may be related to subsequent maternal health problems.

Diet affects metabolism by disrupting circadian rhythms

Researchers have found that a high-fat diet affects the molecular mechanism controlling the internal body clock that regulates metabolic functions in the liver.

According to UC Irvine scientists, disruption of these circadian rhythms may contribute to metabolic distress ailments, such as diabetes, obesity and high blood pressure.

However, the researchers also discovered that returning to a balanced, low-fat diet normalized the rhythms.

This study reveals that the circadian clock is able to reprogram itself depending on a diet’s nutritional content- which could lead to the identification of novel pharmacological targets for controlled diets.

UC Irvine’s Paolo Sassone-Corsi, the Donald Bren Professor of Biological Chemistry and one of the world’s leading researchers on the genetics of circadian rhythms, led the study.
Circadian rhythms of 24 hours govern fundamental physiological functions in virtually all organisms.

Milk fortified with green tea extract can be a cancer killer

Researchers have suggested that epigallocatechin gallate (EGCG), the major extractable polyphenol in green tea and the most biologically active, when diluted in skim milk remains bioactive and reduces colon cancer cell proliferation in culture at concentrations higher than 0.03 mg of EGCG/mL.

Authors Sanaz Haratifar and Milena Corredig, of the Department of Food Science and Department of Human Health and Nutritional Sciences of the University of Guelph, Ontario, Canada, said that these results support a new role for milk as an ideal platform for delivery of bioactive compounds and opens the door to a new generation of dairy products providing additional benefits to human health.

The majority of extractable polyphenols in tea are flavan-3-ols, commonly referred to as catechins. EGCG is the major catechin found in tea.

Tea polyphenols have been shown to inhibit tumor formation, reduce cancer cell proliferation, increase normal cell death (apoptosis), and/or suppress the formation of new blood vessels feeding tumors (angiogenesis).

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