Cannabis flavonoids, collectively referred to as cannflavin, are gaining attention from Canadian scientists as a potential therapy to counter pain and inflammation. Flavonoids are important chemical compounds that lend fruits and vegetables their color, as well as antioxidant properties. The two types of Cannabis flavonoids that are of particular interest are cannflavin A and cannflavin B. In the mid-1980s, Marilyn Barrett of the University of London was first to identify these agents, also making the discovery that they are 30 times more efficient in reducing pain and inflammation than aspirin. However, relief required large quantities of 'raw material than the Toronto Star described as "
According to researchers at the University of Sydney in Australia, abscisic acid (ABA) from standardized fig extract improves insulin release and glucose tolerance. The scientists published a randomized, double-blind crossover study, in which they evaluated the effects of two different ABA doses in fig extracts (100 mg and 200 mg) on postprandial glucose and insulin responses in healthy adult human subjects. ABA, which is released by pancreatic beta-cells, enhances the activity of Glut 4, a glucose transporter involved in glucose uptake into cells and improving insulin utilization. This is significant because consistently high glucose levels cause cells to stop responding to insulin (resis
It's fairly common knowledge by now that olive oil is good for you. It contains healthy fats and antioxidants that can help to reduce the incidence of heart disease, stroke, diabetes and Alzheimer’s disease. However, not all olive oils are alike. Extra-virgin olive oil is not only superior in quality, color and flavor but, because it is unrefined, it also contains a higher concentration of a cancer-fighting compound called oleocanthal. Numerous studies have shown that this phenolic compound offers anti-inflammatory, antioxidant, antimicrobial and neuroprotective effects. It has also been shown to reduce the risk of breast and liver cancers, although the mechanism behind this activity has n
Cilantro is the Spanish word that refers to the leafy portions of Coriandrum sativum, a member of the parsley family. (The seeds are the spice coriander.) The herb has been used for many thousands of years for both food and medicine. In fact, archaeological and genetic evidence indicates that cilantro was cultivated by the ancient Egyptians and traces of the plant were discovered among the burial items in Tutankhamen's tomb. The herb contains a number of active compounds that lend the plant anti-inflammatory, anti-fungal, antibacterial, cardioprotective, analgesic and anti-carcinogenic properties. The leaves also contain aldehyde groups that are responsible for the perception of experienci
