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U.S. researchers have found that men older than age 44 who consumed the most vitamins C and E, zinc and folate had 20 percent less sperm DNA damage than those who consumed the least. The findings were based on an analysis of 80 healthy male volunteers between the ages of 22 and 80. According to the researchers, consuming greater quantities of micronutrients – either from supplements or their diet – “helps turn back the clock for older men,” who generally have an increased risk of sperm DNA damage. The research comes as more men over 35 have children, which raises public health concerns, the scientists said.
"Micronutrients intake is associated with improved sperm DNA quality in older men", Fertility and Sterility, August 27, 2012
A study by U.S. and German scientists has found that vitamin B3, also known as nicotinamide, seems to be effective at combating antibiotics-resistant – and very deadly – staph infections common around the world. High doses of the vitamin boosted by 1,000 times the ability of immune cells in lab animals and in human blood to kill staph bacteria. The findings come at a time when antibiotics face increasing resistance by various types of bacteria, particularly Staphylococcus aureus. Clinical doses of nicotinamide increased the numbers and efficacy of a specialized type of white blood cell that can kill and eat harmful bacteria.
"C/EBPε mediates nicotinamide-enhanced clearance of Staphylococcus aureus in mice", Journal of Clinical Investigation, August 27, 2012
Italian researchers have determined that high levels of dehulled buckwheat flour improve both the texture and nutrition of gluten-free breads. The study was undertaken because removing gluten from dough has resulted in some problems. Many commercially available gluten-free breads are based on pure starches, which results in “low technological and nutritional quality," the researchers wrote. In the study, the leavening characteristics – and thus overall quality – of gluten-free bread were improved with a formula that included 40 percent buckwheat flour, five percent puffed buckwheat flour and 0.5 percent hydroxypropyl methylcellulose (HPMC).
"Buckwheat flour improves nutrition and texture in gluten-free bread, study", Bakery and Snacks, August 21, 2012
| August 29, 2012, August 29, 2012 Aston University, August 24, 2012 Aston University, August 24, 2012 PRNewswire, August 23, 2012 EurekAlert, August 21, 2012 Nutraceuticals World, August 20, 2012 |