Tag Archive for: extracts

Extracts vs. Foods: Tomatoes, Lycopene, and CVD

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In today’s look at foods versus extracts, researchers examined a series of studies on the effects of whole-tomato products versus the phytonutrient lycopene on markers of cardiovascular disease (CVD).
Tomatoes vs. Lycopene
Researchers reviewed well over 100 published studies that used either tomatoes (both raw and cooked) or the phytonutrient lycopene (1). Their objective was to see whether the whole food or the extract was more effective in reducing markers for CVD such as blood pressure, inflammation, and serum lipids. Based on a medical model of treatment and results, they felt the research was underwhelming on the effects . . .

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Extracts vs. Foods: Grapefruit Juice and Weight

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Today we continue to look at the health benefits of food extracts versus eating the actual foods. Today’s extract could be considered both: grapefruit juice. I’m putting this one in the extracts category because of the way the researchers prepared the grapefruit juice. Here’s the story.

To say that this was a complicated study is an understatement. I’ll give you the essence of it and the results. Researchers centrifuged fresh-squeezed grapefruit juice to remove all particulates; then they concocted several different mixtures, adding varying amounts of saccharin, sugar, metformin, and a phytonutrient from grapefruit called . . .

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Extracts vs. Foods: Broccoli and Autism

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There have been a few studies published lately that examine foods and extracts from foods used for specific health conditions. I’m going to review three such studies this week and wrap things up by considering the question of what works best, extracts or foods, or whether there’s another possibility. Let’s start with an extract from broccoli called sulforaphanes and it’s affect on autism spectral disorder (ASD).

Sulforaphane, a phytonutrient found in broccoli sprouts, seems to stress the body in positive ways that help us deal with insults caused by toxins and other substances. These effects also . . .

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