Eating Bitter Kola Can Reduce Eye Pressure In Young Adults

Eating bitter kola can reduce intraocular pressure in the eye of healthy young adults by 21 per cent and this may be of benefit to individuals with primary

open-angle glaucoma (POAG), which is the most common form of glaucoma or ocular hypertension in low-income settings, a study has said.

 

In the new study, researchers assessed the effect of eating bitter kola on intraocular pressure (IOP) in 46 healthy individuals aged between 19 and 27

years at the Optometry Clinic of the University of Cape Coast, Ghana. They were recruited from the University of Cape Coast student population and randomised

into two groups (A and B).

Group A took 100 mg/kg body weight of bitter kola that was mashed and dissolved in a 200 ml of water on their first visit and group B ingested 200 ml of

water. On the second visit, the order of treatment was reversed. The IOP was measured at baseline and every 45 minutes interval for 135 minutes.

 

The dosage of 100 mg/kg used in this study is equivalent to 5.0 to 9.6 grammes of bitter kola and it falls within the average daily consumption of two

nuts of bitter kola. This dosage is considered to be safe because other scientists had speculated that high doses (400 mg/kg) of bitter kola can be toxic

to human organs and may cause liver damage and peptic ulcer.

 

They had a baseline IOP measurement of between 11 and 24 mmHg in both eyes, and none of the subjects was a casual or habitual bitter kola consumer.

Also excluded were I ndividuals that had a family history of glaucoma, any eye or systemic disease, or were taking any forms of medication at the time of the study.

Same too fori ndividuals that had reported allergic reactions to bitter kola, corneal abnormalities or have potential risk factors for angle-closure

glaucoma.

 

This 2020 study to determine whether eating bitter kola in a dose comparable to normal daily consumption levels will reduce IOP significantly in healthy

young adults had involved Alex A. Ilechie, Mohammed M. Jeduah, Carl H. Abraham, Stephen Ocansey, Emmanuel Abu, Theophilus Okyere and Obarijima Ngosaro.

It was in the journal, Acta Ophthalmology.

 

They found that the average IOP measurements decreased by 7.9, 18.2 and 20.6 per cent at 45, 90 and 135 minutes, respectively, after bitter kola treatment.

The reduction, though variable across the individuals, was statistically significant across the respective time points.

Glaucoma is the leading cause of irreversible blindness worldwide. Its most common form, primary open-angle glaucoma (POAG), is characterised by progressive

optic nerve degeneration and affects more than 60 million people worldwide.

In Africa, glaucoma accounts for 15 per cent of blindness and it is the region with the highest prevalence of blindness relative to other regions worldwide.

Intraocular pressure is the only modifiable factor in patients with glaucoma; therefore, treatment with IOP-lowering medication has been critical to prevent

blindness.

 

However, the development of an active natural product that is effective in lowering IOP and have fewer side effects might be critical to improving glaucoma

treatment compliance.

One of such natural products is bitter kola. It is colloquially referred to as ‘bitter kola’ because of its typical distinct bitter taste. In Africa, bitter

kola is prevalently used for traditional hospitality and serves a variety of roles in the treatment of several ailments including coughs, colds, voice

hoarseness, aphrodisiac and liver diseases.

Studies have found Bitter kola has blood pressure lowering effects. It has also shown potential utility for fighting virulent diseases, including Ebola,

by halting viral replication. Also, there is significant scientific evidence suggesting that bitter kola is safe in humans at the normal consumption level.

The IOP-lowering effect of applying its water solution has been demonstrated in both animal and human studies, including a recent randomized clinical trial

which examined different IOP-lowering medications. 

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Why Women Use Herbal Medicine More Than Men In Nigeria

Experts have found that usage of traditional medicines varies across ethnicities in Nigeria, with the most common reasons for its usage among adult women

being fever (40 per cent) and Jedi-jedi/pile (29per cent).

In a new study, researchers found a high rate of traditional medicine usage (81.6 per cent) for multiple reasons among women living in a major urban centre

in Nigeria, with the Igbo and Hausa ethnic groups less likely to use traditional medicine than their Yoruba counterparts.

The Igbo ethnic group was four times less likely to use traditional medicine than the Yoruba ethnic group while those belonging to the Hausa ethnic group

were about half as likely to use traditional medicine as the Yoruba group.

The study, which suggests that affordability may not be the major factor in women’s decision to use traditional medicines said educated women were less

likely than their non-educated counterparts to have used traditional medicine, with the biggest effect seen in women with secondary education.

The study entitled ‘Traditional medicine usage among adult women in Ibadan, Nigeria: a cross-sectional study’ published in the March edition of BMC Complementary

Medicine and Therapy.  It aimed to identify the prevalence of and determinants of traditional medicine use among healthy adult women.

It had involved 748 adult women who were recruited from the communities in the city of Ibadan from 2013 to 2015. These were healthy controls for the Nigerian

The Yoruba participants were mainly recruited from the Akinyele Local Government Area of Oyo State, where recruitment was done by house visits. The Hausa

participants were recruited from communities in Sabo. The Igbo and other ethnic group participants were recruited from Aleshiloye market, a major market

in Ibadan.

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A structured questionnaire was created to collect data on rates of traditional medicine use and demographic factors such as age, education, ethnicity,

and occupation.

Six hundred women (81.6 per cent) reported having taken traditional medicine and 135 (18.4 per cent) reported not having ever taken traditional medicine.

The reasons for taking traditional medicine were varied, with the most commonly reported reasons being fever (40 per cent) and Jedi-jedi/pile.

Of those who took traditional medicine, only a minority reported taking it every day (14.3 per cent). Rather, the most frequently reported frequency of

use was less than once a week (36.5 per cent), with 31.1 per cent of those women taking traditional medicine less than once a week.

Most strikingly, ethnicity, education and weight change remained significant predictors for traditional medicine use. There was also a positive relationship

between traditional medicine use and weight loss, with women who reported significant weight loss over the past year significantly more likely to use traditional

medicine than those whose weight had not changed, and even more so than those who had gained weight.

They declared, “As Ibadan, the site of this study, is a majority Yoruba city, individuals from other ethnic groups are most likely immigrants from other

areas. This precludes us from generalizing our conclusions to the general Hausa or Ibo populations, as there may be differences between minorities who

immigrated to Ibadan and those who stayed in their hometown.

“In addition, when income is included in the regression model, the significance of ethnicity decreases and suggests that income differences among the ethnicities

may account for some of the differences in traditional medicine usage. However, it is important to note that the effect of ethnicity remained significant

even after controlling for factors such as education, income, and occupation.”

They, howevr, declared since it is possible that beliefs towards health and illness differ among the ethnic groups, thus affecting attitudes and usage

of traditional medicine, further studies are needed to investigate the reasons behind these differences.             

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The Many Health Benefits Of Walnuts

Oftentimes, the simplest foods are best for your health, and this is certainly the case for nuts, in which Mother Nature has crafted a nearly perfect package of protein, healthy fats, fiber, plant sterols, antioxidants, and many vitamins and minerals. Among nuts, the case may be made that walnuts are king, as research shows they may boost your health in a number of ways at very easy-to-achieve "doses." Eating just one ounce of walnuts a day (that's about seven shelled walnuts) may be all it takes to take advantage of their beneficial properties. 

 Walnuts belong to the tree nut family, along with Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, and pistachios. Each has its own unique nutritional profile. One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin. Some of the most exciting researches about walnuts go a long way to show how beneficial this gift of nature is to humanity.

 Walnuts may help reduce not only the risk of prostate cancer, but breast cancer as well. In one study, mice that ate the human equivalent of 2.4 ounces of whole walnuts for 18 weeks had significantly smaller and slower-growing prostate tumors compared to the control group that consumed the same amount of fat but from other sources. Overall the whole walnut diet reduced prostate cancer growth by 30 to 40 percent. According to another study on mice, the human equivalent of just two handfuls of walnuts a day cut breast cancer risk in half, and slowed tumor growth by 50 percent as well. 

 Walnuts contain the amino acid l-arginine, which offers multiple vascular benefits to people with heart disease, or those who have increased risk of heart disease due to multiple cardiac risk factors. If you struggle with herpes, you may want to avoid or limit walnuts, as high levels of arginine can deplete the amino acid lysine, which can trigger herpes recurrences.

 Walnuts also contain the plant-based omega-3 fat alpha-linolenic acid (ALA), which is anti-inflammatory and may prevent the formation of pathological blood clots. Research shows that people who eat a diet high in ALA are less likely to have a fatal heart attack and have a nearly 50 percent lower risk of sudden cardiac death. Eating just four walnuts a day has been shown to significantly raise blood levels of heart-healthy ALA, and walnut consumption supports healthful cholesterol levels.  

 Antioxidants are crucial to your health, as they are believed to help control how fast you age by combating free radicals, which are at the heart of age-related deterioration. Walnuts contain several unique and powerful antioxidants that are available in only a few commonly eaten foods. This includes the quinone juglone, the tannin tellimagrandin, and the flavonol morin. Walnuts contain antioxidants that are so powerful at free-radical scavenging that researchers called them "remarkable,"  and research has shown that walnut polyphenols may help prevent chemically-induced liver damage.

 Adding healthful amounts of nuts such as walnuts to your diet can help you to maintain your ideal weight over time. In one review of 31 trials, those whose diets included extra nuts or nuts substituted for other foods lost about 1.4 extra pounds and half an inch from their waists. Eating walnuts is also associated with increased satiety after just three days. 

 One of the less-known benefits of walnuts is their impact on male fertility. Among men who consume a Western-style diet, adding 75 grams (a bit over one-half cup) of walnuts daily significantly improved sperm quality, including vitality, motility, and morphology. Walnuts contain a number of neuroprotective compounds, including vitamin E, folate, melatonin, omega-3 fats, and antioxidants. Research shows walnut consumption may support brain health, including increasing inferential reasoning in young adults.

 One study also found that consuming high-antioxidant foods like walnuts "can decrease the enhanced vulnerability to oxidative stress that occurs in aging," "increase health span," and also "enhance cognitive and motor function in aging." The beneficial dietary fat in walnuts has been shown to improve metabolic parameters in people with type 2 diabetes. Overweight adults with type 2 diabetes who ate one-quarter cup of walnuts daily had significant reductions in fasting insulin levels compared to those who did not, and the benefit was achieved in the first three months.

 The outermost layer of a shelled walnut – the whitish, flaky (or sometimes waxy) part – has a bitter flavor, but resists the urge to remove it. It's thought that up to 90 percent of the antioxidants in walnuts are found in the skin, making it one of the healthiest parts to consume. To increase the positive impacts on your health, look for nuts that are organic and raw, not irradiated or pasteurized. 

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Guava: Nature's Power House Of Nutrients

Guava is a common fruit found in most tropical and temperate regions of the world. The health benefits of guava include the treatment of diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy. Many of you may have tasted this mouth-watering treat, or have at least seen or heard about it. Guava is very common in Asian countries, but is increasingly available in the western world, particularly as more of its health benefits are revealed. It is a somewhat round or pear-shaped seasonal fruit, and is light green, yellow, or maroon in color on the outside when it is ripe.

 This popular fruit is a powerhouse of nutrients. If the traditional adage says that “An apple a day keeps the doctor away” in Europe and Americas, the phrase is probably changed to “A few guavas in the season keeps the doctor away for the whole year” in Asia and places where guavas typically grow. Its scientific name is Psidium Guajava. What makes guava special is that protecting the fruit does not require excessive use of chemical pesticides as in the case of grapes, apple, and other so-called “exotic” fruits. It is one of the least chemically treated and sprayed fruits.

 Guava is very helpful for those who want to lose weight without compromising their intake of proteins, vitamins and fiber. Guava is very high in roughage and rich in vitamins, proteins and minerals, but it has no cholesterol and a low number of digestible carbohydrates. It is a very filling snack and satisfies the appetite very easily. Guava, especially raw guava, also has far less sugar as compared to apples, oranges, grapes, and other fruit.

 In a related benefit to blood pressure, an intake of guava can also help those patients who suffer from diabetes. The high level of dietary fiber in guava helps to regulate the absorption of sugar by the body, which decreases the chances of major spikes and drops in insulin and glucose in the body. Studies have shown that consuming guava can help prevent the appearance of type-2 diabetes.

 Guavas are extremely good sources of vitamin-A, which is well known as a booster for vision health. It can help slow down the appearance of cataracts, macular degeneration, and general health of the eyes. It can not only prevent degradation of eyesight, but even an improvement in eyesight once it has begun to degrade.  One of the most celebrated and important benefits of adding guava to your diet are its abilities to inhibit the growth and metastasis of cancerous cells.

 There have been numerous studies done in recent years on guava’s effects primarily on prostate cancer, breast cancer, and oral cancers. Guava leaf oil is extremely successful as an anti-proliferative substance, and has actually been shown to be more effective than some leading modern medicines in reducing cancerous growth. Guavas are also rich in lycopene, a powerful antioxidant that has been shown to be wildly successful in reducing prostate cancer risk. That same antioxidant has also shown to inhibit the growth of breast cancer cells, although further human trials need to be done.

 Guava can outdo many other fruits, including orange and other citrus fruits, in terms of its concentration of vitamin-C. A  deficiency of vitamin-C can cause scurvy, and proper intake of vitamin-C is the only known remedy for that dangerous disease. In fact, guavas contain 5X more vitamin-C than oranges, which are often heralded as the absolute best source of that beneficial vitamin.

 Guava is very rich in astringents (compounds that make your gums feel tighter and fresher).  After you chew guava leaves, eat a raw guava, or use some guava-based toothpaste), your mouth feels healthier, and the astringent qualities also add substance to loose bowels and reduce symptoms of diarrhea. These astringents are alkaline in nature and have disinfectant and anti-bacterial properties, thus helping to cure dysentery by inhibiting microbial growth and removing extra mucus from the intestines.

 Guavas are a good source for copper, which is an important part of regulating thyroid metabolism by helping to control hormone production and absorption. The thyroid gland is one of the most important glands in the body for regulating hormones and organ system function, so guava can help balance your health in many ways. Guava is one of the richest sources of dietary fiber in terms of fruit. Its seeds, if ingested whole or chewed, serve as excellent laxatives.

 Juice of raw and immature guavas or a decoction of guava-leaves is very helpful in relieving coughs and colds by  reducing mucus, disinfecting the respiratory tract, throat and lungs, and inhibiting microbial activity with its astringent properties. Guava has one of the highest quantities of vitamin-C and iron among fruits, and both are proven to be preventive against colds and viral infections. In some areas of India, roasted ripe guava is used as a remedy against extreme cases of cough, cold, and congestion. Ripe guava should be avoided by people who are suffering from cough and cold, as it can exacerbate the problem. One should also avoid drinking water immedaitely after eating guava as it can lead to a sore throat. 

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Important Things To Know About Your Liver

Your liver is your go-to guy (or gal) for keeping you well. It actually performs over 400 functions in your body.  It sifts through every single thing that comes into your body and uses what it can and gets rid of what it can’t, so it’s important to keep things coming in that your body can use rather than things it has to filter out because it recognizes them as harmful invaders.

 Listen, no matter what those health claims around red wine may say, all booze is bad news for your little liver. It doesn’t like any of it, even the kind that’s packed with more antioxidants than the rest. Alcohol is a toxin in any form and your liver will use a large amount of energy trying to get rid of the alcohol so it can purify your blood. During this process, it can use up a good bit of metabolic energy, which often leads to weight gain, sluggishness, fatigue, and yes, sleepiness. 

 Your liver likes to be clean much like you do and what’s better than keeping it clean with fresh, alkalizing water? Water contains natural minerals when it comes from a healthy source (not from chlorinated tap waters). So use spring or well water when you can, or check with your city’s water to see if it’s environmentally safe (some areas are better than others). Also, use a water filtration system that removes the carbon and chlorine particles where possible. 

 Add a squeeze of lemon to your water to add even more alkalizing and cleansing properties. Lemon and all citrus fruits contain Vitamin C and minerals that boost bodily functions and enhance the cleansing process, sweeping out wastes. Flushing your liver is like giving your body a good pre-wash so your blood stays at optimal pH levels. Aim for as many glasses a day as you can or drink caffeine-free herbal tea as a second option.

 You needn’t count your calories to care for your liver but you do need to eat high-quality foods. This means eating organic, fresh foods whenever possible such as leafy greens packed with  magnesium, chlorophyll, Vitamins A and C, along with fresh vegetables and fresh fruits when possible. Buying organic is important, but is especially important for your liver since pesticides, herbicides and fungicides toxify the liver and can even cause cancer.

 Organic foods provide pure nutrients for your liver to cleanse and rebuild the blood to provide you with more energy and a healthy body. Organic fruits and vegetables also contain higher amounts of Vitamin A, Vitamin C, and sulfur, which all boost liver detoxification and cleansing. Broccoli, Brussels sprouts, kale, collards, apples, onions, garlic, and squash are all great choices. 

 Your liver is responsible for producing bile that breaks down fats, so one area of your diet you want to be sure you don’t forget about is the type of fats you eat. Eating healthy fats like almonds, coconut, walnuts, hemp, chia, and flax, along with pumpkin and sunflower seeds, olives, and avocado are all the best sources of fat for your diet. Avoid animal fats that lead to artery-clogging inflammation and avoid vegetable oils (like corn and soy) at all costs.

 It’s also important to choose your supplements selectively. Don’t just swallow a pill that promises good health. High-quality B vitamins (choose a plant-based brand) and selenium are important since they help metabolize substances in the body that help keep your liver healthy. Herbs such as milk thistle and artichoke leaf also help cleanse the liver. You can purchase a whole foods, plant-base multivitamin, B supplement, or buy a specialized liver support formula. While not 100 percent necessary, certain B vitamins and herbs like those mentioned here have been found to support the liver outside a healthy diet.

 Your liver has two stages of detoxification, known as Phase 1 and Phase 2. All five of these tips will aid in both steps of detoxification without you feeling sick and like someone stole the life out of you in the process. There’s no need to go on crazy cleanses. Take care of your body with a whole foods, no junk, and booze-free vegan diet, and be sure you exercise and get some fresh sunlight whenever you can. 

 "The liver is an organ you could easily trash if you don't take good care of it," says Rohit Satoskar, MD, of the MedStar Georgetown Transplant Institute. "And once you trash it, it's gone." The liver has several important things to do. It helps clean your blood by getting rid of harmful chemicals that your body makes. It makes a liquid called bile, which helps you break down fat from food. And it also stores sugar called glucose, which gives you a quick energy boost when you need it. 

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The Abundant Natural Benefits Of Grapes

From red, green and purple grapes to seedless grapes, grape jelly, grape jam and grape juice. And don't forget wine and raisins! This popular fruit's history goes back as far as 8,000 years, when grape vines were first cultivated in what is now the Middle East. It may surprise you to hear that the humble grape is actually considered to be a berry. Seventy-two million tons of these berries are grown each year worldwide, with most of them being used to produce wine - 7.2 trillion gallons of wine per year, to be exact.

 The portability, texture, flavor and variety of grapes have made them a popular finger food in countries all over the world. The potential health benefits of consuming grapes are numerous, with past studies associating them with prevention of cancer, heart disease, high blood pressure and constipation. Though not as sweet tasting to the buds as their relatives - oranges and tangerines - grapes are consumed by most people in the world chiefly for their health benefits. 

 Grapes contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate and colon. The resveratrol found in red wine famous for heart health is a type of polyphenol found in the skins of red grapes.

 The flavonoid quercetin is a natural anti-inflammatory that appears to reduce the risk of atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol in animal studies. Quercetin may have the additional bonus of anti-cancer effects; however more studies are needed using human subjects before these results can be confirmed. The high polyphenol content in grapes may also reduce the risk of cardiovascular disease (CVD) by preventing platelet build-up and reducing blood pressure via anti-inflammatory mechanisms.

 The fiber and potassium in grapes also support heart health. An increase in potassium intake along with a decrease in sodium intake is the most important dietary change that a person can make to reduce their risk of cardiovascular disease, according to Mark Houston, MD, MS, an associate clinical professor of medicine at Vanderbilt Medical School and director of the Hypertension Institute at St Thomas Hospital in Tennessee. In one study, those who consumed 4069 mg of potassium per day had a 49% lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day).

 Potassium has many benefits for the body. It may be that a low potassium intake is just as big of a risk factor in developing high blood pressure as a high sodium intake. Because of their high potassium content, grapes are recommended to those with high blood pressure to help negate the effects of sodium in the body. According to the National Health and Nutrition Examination Survey, fewer than 2% of US adults meet the daily 4700 mg recommendation for potassium.

 Eating foods that are high in water content like grapes, watermelon and cantaloupe can help to keep you hydrated and your bowel movements regular. Grapes also contain fiber, which is essential for minimizing constipation. Because of the anti-inflammatory effects of quercetin, consuming grapes may help to alleviate symptoms of allergies including runny nose, watery eyes and hives. There have been no human studies done to prove this theory. 

 A few studies have shown promise that resveratrol can protect against diabetic neuropathy and retinopathy, conditions caused by poorly controlled diabetes where vision is severely affected. One study in which diabetic rats were treated with resveratrol for two weeks found that it reduced the effects of neural changes and damage associated with diabetic neuropathy.

 The average serving size for grapes is about one cup, or 32 grapes. As a useful measure, you can use the size of your fist to estimate the proper portion size for grapes. One cup of red or green grapes contains 104 calories, 1.09 grams of protein, 0.24 grams of fat, 1.4 grams of fiber, 4.8 milligrams of vitamin C, 10 micrograms of vitamin A, 288 milligrams of potassium, 0.54 milligrams of iron and 3 micrograms of folate.

  Grapes are high in water content and good for hydration. High water-content fruits and vegetables are nutrient dense, meaning they provide a large amount of essential nutrients while containing few calories. Grapes contain 70 mgs of fluid per cup. Grapes are high in antioxidants important for eye health such as lutein and zeaxanthin, and red grapes contain the phytochemical resveratrol in their skins, the antioxidant synonymous with wine known to lend protection from several chronic diseases and conditions. 

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