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(NaturalNews) The human immune system is a remarkable network of biological structures and processes. When functioning properly, it has the ability to remember diseases that it has previously encountered for more efficient removal, trigger immediate responses to emergencies through its advanced communication systems and much more.
Despite its sophistication, however, the immune system is notoriously fragile, and even the healthiest of us can suffer from compromised immunity from time to time. During these difficult periods, when we're at a far greater risk of infection than usual, it is a good idea to supplement our diets with herbs that are well-known for their immune-boosting properties. Three of the best of these herbs are listed below.
Astragalus
Astragalus is a perennial plant native to the northern and eastern regions of China, as well as Korea and Mongolia. Its antioxidant-rich root, which resembles a garlic bulb, has been used in traditional Chinese medicine for centuries to strengthen the body against disease. Moreover, Astragalus's adaptogenic qualities make it effective at fighting disease as well.
Astragalus has been well-studied in the West, and numerous studies confirm its alleged immunity-boosting properties. A study published in Cellular Immunology in 2011, for instance, found that Astragalus polysaccharides could stimulate the body's production of macrophages (white blood cells that tackle foreign invaders and cancer cells).(1) A later study, published in Microbial Pathogenesis in January 2014, also discovered that Astragalus polysaccharides could regulate the production of T cells (white blood cells that defend the body from pathogens) in infected mice.(2)
Echinacea
Echinacea is a flowering plant that grows throughout North America and Europe. It was immensely popular in its native lands as an immunity booster and general "cure-all" during the 18th and 19th centuries, but its use began to decline after the advent of antibiotics. Fortunately, the West -- prompted by growing research into its health benefits -- seems to have rediscovered Echinacea in recent decades.
Studies into Echinacea's immunity-boosting properties are considerable, and new research is being published every month. For example, a study featured in International Immunopharmacology in March 2014 found that Echinacea polysaccharides could regulate T cell cytokine response, thus enhancing the body's defenses against infection.(3) These results were reinforced by another study published one month later in Natural Product Communications, which concluded that Echinacea preparations can bolster immunity by decreasing the "number and function" of regulatory T cells.(4)
Cat's claw
Cat's claw is a woody vine native to the Amazon Rainforest of South America. While the indigenous people of Central and South America have used cat's claw -- which is named after its hook-like thorns -- to treat a wide variety of medical conditions, it is especially revered for its ability to strengthen immune function.
Few studies have been conducted on cat's claw compared to Astragalus and Echinacea, but the limited amount of research we currently possess is promising. A study published in Phytotherapy Research in August 2011, for example, discovered that cat's claw extracts could boost immunity by modulating "distinct patterns of the immune system in a dose-dependent manner." (5) A study published in the Journal of Medicinal Food in March 2007 also listed cat's claw as one of three herbs (the others being saw palmetto and Echinacea) that could regulate immune function by activating disease-fighting macrophages.
A new study shows that vitamin B12 may protect against Alzheimer's disease, adding more evidence to the scientific debate about whether the vitamin is effective in reducing the risk of memory loss. The research will be published in the October 19, 2010, issue of Neurology®, the medical journal of the American Academy of Neurology.
"Our findings show the need for further research on the role of vitamin B12 as a marker for identifying people who are at increased risk of Alzheimer's disease," said study author Babak Hooshmand, MD, MSc, with Karolinska Institutet in Stockholm, Sweden. "Low levels of vitamin B12 are surprisingly common in the elderly. However, the few studies that have investigated the usefulness of vitamin B12 supplements to reduce the risk of memory loss have had mixed results."
For the seven-year study, researchers took blood samples from 271 Finnish people age 65 to 79 who did not have dementia at the start of the study. During that time, 17 people developed Alzheimer's disease. Blood samples were tested for levels for homocysteine, an amino acid associated with vitamin B12, and for levels of the active portion of the vitamin, called holotranscobalamin. Too much homocysteine in the blood has been linked to negative effects on the brain, such as stroke. However, higher levels of vitamin B12 can lower homocysteine.
The study found that for each micromolar increase in the concentration of homocysteine, the risk of Alzheimer's disease increased by 16 percent, whereas each picomolar increase in concentration of the active form of vitamin B12 reduced risk by two percent. The results stayed the same after taking into account other factors, such as age, gender, education, smoking status, blood pressure and body mass index. The addition of folate did not appear to raise or lower the risk of Alzheimer's disease.
"More research is needed to confirm these findings before vitamin B12 should be used solely as a supplement to help protect memory," said Hooshmand.
Vitamin B12 can be found in fish, poultry and other meat products.
In a new study from Sanford-Burnham Medical Research Institute (Sanford-Burnham), researchers have used human pluripotent stem cells to generate new hair. The study represents the first step toward the development of a cell-based treatment for people with hair loss. In the United States alone, more than 40 million men and 21 million women are affected by hair loss. The research was published online in PLOS One yesterday.
"We have developed a method using human pluripotent stem cells to create new cells capable of initiating human hair growth. The method is a marked improvement over current methods that rely on transplanting existing hair follicles from one part of the head to another," said Alexey Terskikh, Ph.D., associate professor in the Development, Aging, and Regeneration Program at Sanford-Burnham. "Our stem cell method provides an unlimited source of cells from the patient for transplantation and isn't limited by the availability of existing hair follicles."
The research team developed a protocol that coaxed human pluripotent stem cells to become dermal papilla cells. They are a unique population of cells that regulate hair-follicle formation and growth cycle. Human dermal papilla cells on their own are not suitable for hair transplants because they cannot be obtained in necessary amounts and rapidly lose their ability to induce hair-follicle formation in culture.
"In adults, dermal papilla cells cannot be readily amplified outside of the body and they quickly lose their hair-inducing properties," said Terskikh. "We developed a protocol to drive human pluripotent stem cells to differentiate into dermal papilla cells and confirmed their ability to induce hair growth when transplanted into mice."
"Our next step is to transplant human dermal papilla cells derived from human pluripotent stem cells back into human subjects," said Terskikh. "We are currently seeking partnerships to implement this final step."
We've all had it drilled into us: citrus fruits are the source for vitamin C. But citrus fruits aren't the only source. They aren't even the best source! The amount of vitamin C in one serving of papaya, strawberries, pineapple, bell pepper, broccoli, or Brussels sprouts exceeds the amount of vitamin C in a medium orange.
Many fruits are high in vitamin C. Here is a list from The World's Healthiest Foods of the fruits and vegetables with 50% or more of the daily requirement of vitamin C in each serving.
Fruits Highest in Vitamin C
Papaya (one medium) - 224% (Papaya seeds can be dried and used like black pepper; makes great enzyme supplement)
Strawberries (one cup) - 113%
Pineapple (one cup) - 105%
Oranges (one medium) - 93%
Kiwi - (1 - 2 in) 85% (Eat the peels!)
Cantaloupe (1 cup) - 78%
Grapefruit (1/2) - 59%
What is surprising is the number of vegetables that meet the criteria.
Vegetables highest in vitamin C
Bell Peppers (1 cup red or yellow) - 157% (green peppers are unripe peppers)
Broccoli (1 cup) - 135%
Brussels sprouts (1 cup) - 129%
Cauliflower (1 cup) - 73%
Kale (1 cup) - 71%
Cabbage (1 cup) - 69%
Bok Choy (1 cup) - 59%
Parsley (1 cup) - 54%
Turnip greens (1 cup) - 53%
Sweet potato (1 cup) - 52%
Vitamin C is needed for the immune system, but that is not its only claim to fame. Vitamin C is needed for many physiological functions. It is an anti-oxidant. It is a co-factor for eight enzymes, thereby aiding in developing and maintaining scar tissue, blood vessels, cartilage, hormonal stability, biosynthesis of neurotransmitters, and transport of fatty acids into mitochondria.
So how can you mix and match some of the veggies and fruits above to deliver a power dose of vitamin C to your diet? A fruit salad? Yeah, that's an easy way. But let's look at a more creative recipe.
Beautiful and delicious kale salad
1 bunch of kale
1 tablespoon of olive oil
1 red bell pepper
1 tart apple
handful of walnuts
handful of raisins
1 lime
honey to taste
Tear the kale into edible pieces, saving the stems for another recipe or thinly slicing them for this salad.
Sprinkle olive oil over the leaves (use a little more or a little less as needed) and massage the oil into the leaves with both hands until the leaves become soft and pliant.
Add sliced red pepper, chopped apples, raisins, and walnuts.
Juice one lime. Add honey to taste and whisk. Pour over salad and mix well.
Enjoy!
Previous research included another two-year study, published in 2010 in Neurology, that found that vitamin B12, vitamin B6, and folic acid supplements did not improve the mental abilities of men 75 and older. Eight years after the study ended, though, the men had a small decrease in their risk of cognitive impairment, though it was not a significant change.
Certain people taking the supplements in the new long-term study did experience some small positive effects. One analysis of the data found that people with low blood levels of holotranscobalamin, the active form of vitamin B12, improved their thinking speed with the vitamin B12 and folic acid supplements.
“This agrees with the entire clinical picture of B12-related to memory trouble,” said Zwerling.
The supplements given to both groups in the new study also included 15 micrograms of vitamin D3, which may improve brain function at high levels. It is possible that vitamin D3 diluted the effects of the other supplements on mental performance, although it could have simply eliminated any vitamin D3 deficiency among the participants.
“Individuals, especially the elderly, differ in their metabolism of vitamin D and susceptibility to vitamin D deficiency,” said Zwerling. “Overall, the use of D3 just ‘evened the playing ground’ in a population known to have high rates of deficiency.”
Although this new study failed to demonstrate the mental benefits of vitamin B12 and folic acid supplements, vitamin B12 remains essential for overall health.
study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke.
According to the US Centers for Disease Control and Prevention (CDC), stroke is the fourth leading cause of death in the US, where every year 795,000 Americans suffer a stroke and 130,000 die from one.
There are two main types of stroke: ischemic and hemorrhagic. Ischemic stroke, by far the most common type, is where a blockage in a blood vessel stops blood from getting to one or more parts of the brain. Hemorrhagic stroke is much rarer but more deadly and occurs when a weakened blood vessel in the brain ruptures and allows blood to leak into and around the brain.
Study author Dr. Stéphane Vannier, of Pontchaillou University Hospital in Rennes, France, says:
"Our results show that vitamin C deficiency should be considered a risk factor for this severe type of stroke, as were high blood pressure, drinking alcohol and being overweight in our study."
The study compared 65 patients who had experienced a hemorrhagic stroke with 65 healthy counterparts.
Both groups underwent blood tests that checked their vitamic C levels. The results showed that 41% of all participants had normal levels, 45% had depleted levels, and 14% had levels so low they were considered deficient in vitamin C.
Participants who experienced stroke had depleted levels of vitamin C
However, on average, the participants who had experienced a stroke had depleted levels, while the ones who had not had a stroke had normal levels of vitamin C in their blood.
The results have not been published in a peer-reviewed journal. The American Academy of Neurology released these details to the media in advance of its 66th Annual Meeting, due to take place in Philadelphia, PA, at the end of April, when fuller details of the study will be presented.
Dr. Vannier says more research is now needed to confirm the findings and find out how vitamin C works to reduce stroke risk.
He suggests one way vitamin C might reduce stroke risk could be by reducing blood pressure, and he adds that vitamin C has other benefits, like helping to make collagen, a protein that gives structure to skin, bones and tissue.
If confirmed, the findings add to a growing body of evidence linking dietary factors to risk of stroke. In a study published in 2012, researchers found that consuming chocolate may lower risk of any stroke. They found men who ate the largest amounts of chocolate had a 17% lower risk of stroke than men who never or very rarely ate it.