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A systematic review carried out by a team at the Peninsula College of Medicine and Dentistry has analysed existing studies and concluded that there are benefits to mental and physical well-being from taking exercise in the natural environment. Their findings are published in the leading research journal Environmental Science and Technology today, 4th February 2011.

The research team, supported by the NIHR Peninsula Collaboration in Leadership for Applied Health Research and Care (PenCLAHRC, part of the NIHR family of health and research initiatives) in collaboration with the European Centre for the Environment and Human Health (ECEHH), analysed data from a number of sources including 11 randomised and non-randomised control trials incorporating information from 833 adults.

Eligible trials were those that compared the effects of outdoor exercise initiatives with those conducted indoors and which reported at least one physical or mental well-being outcome in adults or children.

The study found that most trials showed an improvement in mental well-being: compared with exercising indoors, exercising in natural environments was associated with greater feelings of revitalisation, increased energy and positive engagement, together with decreases in tension, confusion, anger and depression. Participants also reported greater enjoyment and satisfaction with outdoor activity and stated that they were more likely to repeat the activity at a later date.

However, none of the identified studies measured the effects of physical activity on physical well-being, or the effect of natural environments on sticking to exercise.

On balance this review has identified some promising effects on self-reported mental well-being immediately following exercise in the natural environment, as opposed to those reported following exercise indoors. This is a first step towards vindicating the positive effects of programmes such as the Green Gym and Blue Gym, and innovative interventions by medical practitioners that include exercise outdoors as part of holistic treatments for those suffering from depression and similar psychological ailments.

At present research analysts are working with a paucity of high quality evidence, and one significant outcome from this study is the urgent need for there to be further research in this area. Large, well-designed longer-term trials in populations who might benefit most from the potential advantages of outdoor exercise are needed to fully analyse the effects of outdoor exercise on mental and physical well-being. Studies are also required that measure the influence of such effects on the sustainability of physical activity.

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People who follow a vegan lifestyle — strict vegetarians who try to eat no meat or animal products of any kind — may increase their risk of developing blood clots and atherosclerosis or "hardening of the arteries," which are conditions that can lead to heart attacks and stroke. That's the conclusion of a review of dozens of articles published on the biochemistry of vegetarianism during the past 30 years. The article,
"Chemistry behind Vegetarianism," appears in ACS' bi-weekly Journal of Agricultural and Food Chemistry.

Duo Li notes in the review that meat eaters are known for having a significantly higher combination of cardiovascular risk factors than vegetarians. Lower-risk vegans, however, may not be immune. Their diets tend to be lacking several key nutrients — including iron, zinc, vitamin B12, and omega-3 fatty acids. While a balanced vegetarian diet can provide enough protein, this isn't always the case when it comes to fat and fatty acids. As a result, vegans tend to have elevated blood levels of homocysteine and decreased levels of HDL, the "good" form of cholesterol. Both are risk factors for heart disease.

It concludes that there is a strong scientific basis for vegetarians and vegans to increase their dietary omega-3 fatty acids and vitamin B12 to help contend with those risks. Good sources of omega-3s include salmon and other oily fish, walnuts and certain other nuts. Good sources of vitamin B12 include seafood, eggs, and fortified milk. Dietary supplements also can supply these nutrients.

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Australian clinical researchers have noted an extraordinary and unexpected benefit of osteoporosis treatment – that people taking bisphosphonates are not only surviving well, better than people without osteoporosis, they appear to be gaining an extra five years of life. These findings are published in the Journal of Clinical Endocrinology and Metabolism, now online.

Associate Professor Jacqueline Center and Professor John Eisman, from Sydney's Garvan Institute of Medical Research, based their findings on data from the long running Dubbo Osteoporosis Epidemiology Study.

Out of a total cohort of around 2,000, a sub-group of 121 people were treated with bisphosphonates for an average of 3 years. When compared with other sub-groups taking other forms of treatment, such as Vitamin D (with or without calcium) or hormone therapy, the longer life associated with bisphosphonate treatment was marked and clear.

"While the results seemed surprisingly good, they are borne out by the data – within the limitations of any study – and appear to apply to men as well as women," said Associate Professor Center. "When we first looked at the figures, we thought that there had to be a fallacy, that we were missing something. One of the most obvious things might be that these are people who seek medical attention, so may be healthier and live longer. So we compared the bisphosphonate group with people taking Vitamin D and calcium or women on hormone therapy."

"The comparison against these other groups of similarly health-aware people simply confirmed that our results were not skewed by that factor." Center continued. "In a group of women with osteoporotic fractures over the age of 75, you would expect 50 percent to die over a period of five years. Among women in that age group who took bisphosphonates, the death rate dropped to 10 percent. Similarly, in a group of younger women, where you would expect 20-25 percent to die over five years, there were no deaths. The data were consistent with about a five year survival advantage for people on bisphosphonates."

"We speculate that it may have something to do with the fact that bone acts as a repository for toxic heavy metals such as lead and cadmium," said Professor Eisman. "So when people get older, they lose bone. When this happens, these toxic materials are released back into the body and may adversely affect health. By preventing bone loss, bisphosphonates prevent some of this toxic metal release. While we know that this is the case, we don't yet have evidence that this produces the survival benefit."

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Food scientists at the University of British Columbia have been able to pinpoint more of the complex chemistry behind coffee’s much touted antioxidant benefits, tracing valuable compounds to the roasting process.

Lead author Yazheng Liu and co-author Prof. David Kitts found that the prevailing antioxidants present in dark roasted coffee brew extracts result from the green beans being browned under high temperatures.

Their findings will appear in a forthcoming issue of Food Research International and can be previewed here.

Liu and Kitts analyzed the complex mixture of chemical compounds produced during the bean’s browning process, called the “Maillard reaction.” The term refers to the work by French chemist Louis-Camille Maillard who in the 1900s looked at how heat affects the carbohydrates, sugars and proteins in food, such as when grilling steaks or toasting bread.

Antioxidants aid in removing free radicals, the end products of metabolism which have been linked to the aging process.

“Previous studies suggested that antioxidants in coffee could be traced to caffeine or the chlorogenic acid found in green coffee beans, but our results clearly show that the Maillard reaction is the main source of antioxidants,” says Liu, an MSc student in the Faculty of Land and Food Systems (LFS).

“We found, for example, that coffee beans lose 90 per cent of their chlorogenic acid during the roasting process,” says Kitts, LFS food science professor and director of the Food, Nutrition and Health program.

The UBC study sheds light on an area of research that has yielded largely inconsistent findings. While some scientists report increased antioxidant activity in coffee made from dark roasted beans, others found a decrease. Yet other theories insist that medium roast coffees yield the highest level of antioxidant activity.

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After taking a small dose of inorganic nitrate for three days, healthy people consume less oxygen while riding an exercise bike. A new study in the February issue of Cell Metabolism traces that improved performance to increased efficiency of the mitochondria that power our cells.

The researchers aren't recommending anyone begin taking inorganic nitrate supplements based on the new findings. Rather, they say that the results may offer one explanation for the well-known health benefits of fruits and vegetables, and leafy green vegetables in particular.

"We're talking about an amount of nitrate equivalent to what is found in two or three red beets or a plate of spinach," said Eddie Weitzberg of the Karolinska Institutet in Sweden. "We know that diets rich in fruits and vegetables can help prevent cardiovascular disease and diabetes but the active nutrients haven't been clear. This shows inorganic nitrate as a candidate to explain those benefits."

In fact, up until recently nitrate wasn't thought to have any nutritional value at all. It has even been suggested that this component of vegetables might be toxic. But Weitzberg and his colleague Jon Lundberg earlier showed that dietary nitrate feeds into a pathway that produces nitric oxide with the help of friendly bacteria found in our mouths. Nitric oxide has been known for two decades as a physiologically important molecule. It opens up our blood vessels to lower blood pressure, for instance.

The new study offers yet another benefit of nitrate and the nitric oxides that stem from them. It appears that the increased mitochondrial efficiency is owed to lower levels of proteins that normally make the cellular powerhouses leaky. "Mitochondria normally aren't fully efficient," Weitzberg explained. "No machine is."

Questions do remain. The new results show that increased dietary nitrate can have a rather immediate effect. But it's not yet clear what might happen in people who consume higher levels of inorganic nitrate over longer periods of time. Weitzberg says it will be a natural next step to repeat the experiment in people with conditions linked to mitochondrial dysfunction, including diabetes and cardiovascular disease, to see if they too enjoy the benefits of nitrates.

"Among the more consistent findings from nutritional research are the beneficial effects of a high intake of fruit and vegetables in protection against major disorders such as cardiovascular disease and diabetes," the researchers concluded. "However, the underlying mechanism(s) responsible for these effects is still unclear, and trials with single nutrients have generally failed. It is tempting to speculate that boosting of the nitrate-nitrite-NO pathway may be one mechanism by which vegetables exert their protective effects."

As an interesting aside, Weitzberg says that the benefits of dietary nitrates suggest that powerful mouthwashes may have a downside. "We need oral bacteria for the first step in nitrate reduction," he says. "You could block the effects of inorganic nitrate if you use a strong mouthwash or spit [instead of swallowing your saliva]. In our view, strong mouthwashes are not good if you want this system to work."

The group has also recently shown that nitrate reduces the blood pressure of healthy individuals and that in laboratory animals it counteracts components of the metabolic syndrome, a pre-stage of diabetes. Other scientists have demonstrated protective effects of nitrate and nitrite in animal models against heart attack and stroke.

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How maternal essential fatty acid deficiency impact on its progeny is poorly understood. Dietary insufficiency in omega-3 fatty acid has been implicated in many disorders. Researchers from Inserm and INRA and their collaborators in Spain collaboration, have studied mice fed on a diet low in omega-3 fatty acid. They discovered that reduced levels of omega-3 had deleterious consequences on synaptic functions and emotional behaviours. Details of this work are available in the online version of the journal Nature neuroscience, which can be accessed at: http://dx.doi.org/10.1038/nn.2736

In industrialized nations, diets have been impoverished in essential fatty acids since the beginning of the 20th century. The dietary ratio between omega-6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acid omega-3 increased continuously over the course of the 20th century. These fatty acids are "essential" lipids because the body cannot synthesize them from new. They must therefore be provided through food and their dietary balance is essential to maintain optimal brain functions.

Olivier Manzoni (Head of Research Inserm Unit 862, "Neurocentre Magendie", in Bordeaux and Unit 901 "Institut de Neurobiologie de la Méditerranée" in Marseille), and Sophie Layé (Head of Research at INRA Unit 1286, "Nutrition et Neurobiologie Intégrative" in Bordeaux) and their co-workers hypothesized that chronic malnutrition during intra-uterine development, may later influence synaptic activity involved in emotional behaviour (e.g. depression, anxiety) in adulthood.

To verify their hypotheses, the researchers studied mice fed a life-long diet imbalanced in omega-3 and omega-6 fatty acids. They found that omega-3 deficiency disturbed neuronal communication specifically. The researchers observed that only the cannabinoid receptors, which play a strategic role in neurotransmission, suffer a complete loss of function. This neuronal dysfunction was accompanied by depressive behaviours among the malnourished mice.

Among omega-3 deficient mice, the usual effects produced by cannabinoid receptor activation, on both the synaptic and behavioural levels, no longer appear. Thus, the CB1R receptors lose their synaptic activity and the antioxidant effect of the cannabinoids disappears.

Consequently, the researchers discovered that among mice subjected to an omega-3 deficient dietary regime, synaptic plasticity, which is dependent on the CB1R cannabinoid receptors, is disturbed in at least two structures involved with reward, motivation and emotional regulation: the prefrontal cortex and the nucleus accumbens. These parts of the brain contain a large number of CB1R cannabinoid receptors and have important functional connections with each other.

"Our results can now corroborate clinical and epidemiological studies which have revealed associations between an omega-3/omega-6 imbalance and mood disorders", explain Olivier Manzoni and Sophie Layé. "To determine if the omega-3 deficiency is responsible for these neuropsychiatric disorders additional studies are, of course, required".

In conclusion, the authors estimate that their results provide the first biological components of an explanation for the observed correlation between omega-3 poor diets, which are very widespread in the industrialized world, and mood disorders such as depression.

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A new study published in the journal Clinical Cardiology reveals that a Super Bowl loss for a home team was associated with increased death rates in both men and women and in older individuals.

Sports fans may be emotionally involved in watching their favorite teams. When the team loses, it can cause some degree of emotional stress.

Led by Robert A. Kloner, MD, PhD, of the Heart Institute, Good Samaritan Hospital and Keck School of Medicine at USC in Los Angeles, researchers assessed how often this emotional stress may translate to increases in cardiac death. They ran regression models for mortality rates for cardiac causes for the 1980 Los Angeles Super Bowl loss and for the 1984 Los Angeles Super Bowl win.

Results show that the Los Angeles Super Bowl loss of 1980 increased total and cardiac deaths in both men and women and triggered more death in older than younger patients. In contrast, there was a trend for a Super Bowl win to reduce death more frequently in older people and in women.

Specifically, in men there was a 15 percent increase in all circulatory deaths associated with the Super Bowl loss; in women there was a 27 percent increase in all circulatory deaths associated with the loss. Thus, unlike previous reports from some soccer games, the findings were not confined mainly to male fans, but also were seen in women. In older patients, there was a 22 percent increase in circulatory deaths associated with the Super Bowl loss.

"Physicians and patients should be aware that stressful games might elicit an emotional response that could trigger a cardiac event," Kloner notes. "Stress reduction programs or certain medications might be appropriate in individual cases."