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Soy reveals its secrets - VDR activity
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Moxie
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 Posted: Thu Aug 2nd, 2007 23:53

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RX Angel

Pho soup generally contains fish sauce. Vietnamese and Thai foods are fairly heavily laced with fish sauce which is unfortunate as they were my favourite foods.....:(

Moxie



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Joolz
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 Posted: Tue Aug 21st, 2007 20:18

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Does anyone know how I could find out how much isoflavones are in soy milk as I still use a small amount(even though I'm hoping to cut it out altogether) and  is not printed in the nutritional information. I only use Bonsoy which is supopsed to be the best quality.

Thanks Joolz



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 Posted: Tue Aug 21st, 2007 22:02

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A Japanese source I do not have permission to reprint states the isoflavone content of 200ml of soya bean milk is 52.1mg.

julian.paul.adams
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 Posted: Sun Sep 2nd, 2007 02:09

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I have been taking Genistein suppliements for my prostate cancer. :shock:

Julian: please go to Julian's questions < click



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25+yrs CFS, RLS, apnea, insomnia, sinus infections, prostate cancer|1,25D35.6, 25D8|NoIR's|Vicodin, diazepam, metoprolol, terazosin |Ph1 8/07|Ph2 12/07|Ph3 7/08|
shandym
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 Posted: Fri Jan 11th, 2008 18:33

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SHould we completely cut out Soy?? It seems that almost EVERYTHING has soy in it, especially organic products. It is so hard now to go food shopping. Yellow #5, soy, flax, and sunflower oil is in just about everything. I feel like I'm running out of options......Like tonight I made taco salad with organic ingrediants and low and behold as soon as I finished eating I started to get nausea and GI pains and headed right to the bathroom, well there was sunflower oil in the taco mix and the tortilla chips. I dont know if it is from that, but I'm thinking it could be because I have never had a reaction like that to these products that I have been using for years.

Shandy 

Natalia
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 Posted: Fri Jan 11th, 2008 20:00

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Shandym,

I don't know if you could digest the meal so quickly, but it would be a good idea to stay away from all of soy, flax and sunflower oil. In Phase 1 I had strong reactions to meals made with vegetable oil (which ofcourse usually includes sunflower or soy oil). This is gastronomically crippling as most restaurants (especially asian ones) cook with vegetable oil, so I avoid eating out now.

Some mediterranean products  state that they only contain olive oil so they should be safe. Also having control over your food preparation really helps on the MP (although yes it is boring). To this end perhaps it may be safer to eat foods that are less processed.

 Anyway best of luck in the kitchen!

Natalia



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CFS 9.5 years| 4mg melatonin & 10mg Stilnox/night| 1-25D 6/06 51.25pg/ml, 7/07 29.6pg/ml| 25D Jun06 18ng/ml, Jun07 11.2ng/ml, Oct07 <8 ng/ml| Feb08 5ng/ml| Avoid light| NOIRs| 27Feb07 Ben q6h| Mino 12Mar07| Ph2 4Aug07|Ph3 24Sep08
Phillyguy
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 Posted: Wed Apr 21st, 2010 11:50

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Interesting paper on the synergy between resveratrol and 1,25D.  Resveratrol upregulates expression of the VDR but doesn't lead to cell proliferation like genistein.  So genestein upregulates VDR, then blocks its functioning. On the other hand, it appears that resveratrol upregulates VDR, but doesn't seem to interfere with its functioning (at least not to the same extent as genestein).

J. Steroid Biochem. Mol. Biol. 2003 Feb; vol. 84(2-3) pp. 149-57

Phytoestrogen regulation of a Vitamin D3 receptor promoter and 1,25-
dihydroxyvitamin D3 actions in human breast cancer cells.

Wietzke JA, Welsh J

1,25-dihydroxyvitamin D(3) (1,25(OH)(2)D(3)), a steroid hormone 
derived from Vitamin D(3), is a negative growth regulator of breast 
cancer cells, and Vitamin D(3) analogs represent a novel treatment 
approach for human cancer. Elucidation of Vitamin D(3) receptor (VDR) 
regulation may reveal strategies to sensitize cancer cells to the 
effects of 1,25-dihydroxyvitamin D(3) and Vitamin D(3) analogs. We 
have previously characterized an estrogen responsive promoter region 
(800 bp upstream of exon 1c) in the human VDR gene, and the present 
studies examined regulation of this VDR promoter region by two 
phytoestrogens, resveratrol (present in red wine) and genistein 
(present in soy). We transiently transfected a VDR promoter luciferase 
construct into the estrogen receptor (ER) positive human breast cancer 
cell lines T47D and MCF-7, and treated with 0.4-4 microM resveratrol 
or 5-500 nM genistein. Both phytoestrogens up-regulated the 
transcription of the VDR promoter, as measured by reporter gene 
activity, approximately two-fold compared to vehicle treated cells.
Co-
treatment with the anti-estrogen tamoxifen (TAM) in T47D cells and 
transfection in an estrogen receptor negative breast cancer cell line 
demonstrated that the effects of phytoestrogens on the VDR promoter 
are dependent on estrogen receptor. Resveratrol and genistein also 
increased VDR protein expression as detected by Western blotting. 
Treatment with resveratrol had no effect on cell number or cell cycle 
profile, while treatment with genistein increased cell number. Because 
resveratrol could up-regulate VDR without increasing breast cancer 
cell growth, we hypothesized that resveratrol mediated increase in VDR 
expression would sensitize breast cancer cells to the effects of 1,25-
dihydroxyvitamin D(3) and Vitamin D(3) analogs. In support of this 
hypothesis, both T47D and MCF-7 cells pre-treated with resveratrol 
exhibited increased VDR mediated transactivation of a Vitamin D(3) 
responsive promoter compared to cells pre-treated with vehicle. In 
addition, co-treatment with resveratrol enhanced the growth inhibitory 
effects of 1,25-dihydroxyvitamin D(3) and the Vitamin D(3) analog 
EB1089.
These data support the concept that dietary factors, such as 
phytoestrogens, may impact on breast cancer cell sensitivity to 
Vitamin D(3) analogs through regulation of the VDR promoter.

PMID: 12710998
URL  - http://www.ncbi.nlm.nih.gov/pubmed/12710998?dopt=Citation

Bane
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 Posted: Wed Apr 21st, 2010 13:22

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How red wine may shield brain from stroke damage

http://www.eurekalert.org/pub_releases/2010-04/jhmi-hrw042110.php

Researchers at Johns Hopkins say they have discovered the way in which red wine consumption may protect the brain from damage following a stroke.

Two hours after feeding mice a single modest dose of resveratrol, a compound found in the skins and seeds of red grapes, the scientists induced an ischemic stroke by essentially cutting off blood supply to the animals' brains. They found that the animals that had preventively ingested the resveratrol suffered significantly less brain damage than the ones that had not been given the compound.

Sylvain Doré, Ph.D., an associate professor of anesthesiology and critical care medicine and pharmacology and molecular sciences at the Johns Hopkins University School of Medicine, says his study suggests that resveratrol increases levels of an enzyme (heme oxygenase) already known to shield nerve cells in the brain from damage. When the stroke hits, the brain is ready to protect itself because of elevated enzyme levels. In mice that lacked the enzyme, the study found, resveratrol had no significant protective effect and their brain cells died after a stroke.

"Our study adds to evidence that resveratrol can potentially build brain resistance to ischemic stroke," says Doré, the leader of the study, which appears online in the journal Experimental Neurology.

Red wine has gotten a lot of attention lately for its purported health benefits. Along with reducing stroke, moderate wine consumption has been linked to a lowered incidence of cardiovascular disease — the so-called French paradox. Despite diets high in butter, cheese and other saturated fats, the paradox goes, the French have a relatively low incidence of cardiovascular events, which some have attributed to the regular drinking of red wine.

Doré cautions against taking resveratrol supplements, available alongside vitamins and minerals and on websites touting its benefits, because it is unclear whether such supplements could do harm or good. He has not tested resveratrol in clinical trials. And while resveratrol is found in red grapes, it's the alcohol in the wine that may be needed to concentrate the amounts of the beneficial compound. Doré also cautions that drinking alcohol carries risks along with potential benefits.

He also notes that even if further research affirms the benefits of red wine, no one yet knows how much would be optimal to protect the brain, or even what kind of red wine might be best, because not all types contain the same amount of resveratrol. More research is needed, he says.

Doré says his research suggests that the amount needed could end up being quite small because the suspected beneficial mechanism is indirect. "Resveratrol itself may not be shielding brain cells from free radical damage directly, but instead, resveratrol, and its metabolites, may be prompting the cells to defend themselves," he suggests.

"It's not likely that brain cells can have high enough local levels of resveratrol to be protective," he says. The resveratrol is needed to jump-start this protective enzymatic system that is already present within the cells. "Even a small amount may be sufficient," Doré says.

Doré says his ongoing research also suggests some therapeutic benefits to giving resveratrol to mice after a stroke to limit further neuronal damage.


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