Vitamin B Supplements Reduce Risk of Stroke

New research suggests that taking vitamin B supplements help reduce the risk of stroke.

B Vitamins are a group of vitamins that help in cell metabolism. They help in the formation of red blood cells as well as turning food into energy and other needed substances. Each vitamin in the group are chemically distinct from each other and can be found in the same source. Vitamin B complex supplements are supplements that contain all eight vitamins in the group.

Previously, there were more than eight vitamins in the group but were removed from the group as they were no longer considered to be vitamins. This explains the gaps found in the numbering system of the eight B vitamins (B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B9 (Folic Acid), and B12 (cobalamin).

B vitamins can be sourced from proteins such as fish, poultry, meat, eggs, and dairy products. Leafy green vegetables, beans, and peas also have B vitamins. Many cereals and some breads have added B vitamins.

Research on Chocolate, Wine, and other Antioxidant Rich Foods Highlighted by American Chemical Society Symposium

The health benefits of antioxidants found in some food such as chocolate, tea, red wine, fruits and vegetables was the topic presented at a symposium by the American Chemical Society during its 246th National Meeting & Exposition.

Antioxidants are substances that are known to have health benefits that include reducing the risk of heart disease and cancer. These protect cells against molecules produced by the body that damages cells known as free radicals.

The symposium,"Phenolic Derivatives for Food and Human Health", focuses on the antioxidant substances found in red wine, dark chocolate, olive oil, coffee, tea, and other foods and dietary supplements that are believed to bring about a healthy and long life.

Topics during the symposium include:

• The healthful effects of curcumin, found naturally in the spice, turmeric
• Substances in dried ginger that kill cancer cells
• How large intestine microbes interact with cranberry antioxidants in the diet
• Using biotechnology to make more effective antioxidants

The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 163,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.

White Potatoes Linked To High Levels Of Potassium And Low Fat, Cholesterol, and Sodium

A newly released study links high intakes of potassium with the consumption of white potatoes. The study also adds it offers less calories when compared to bananas (which are generally associated with potassium) with the same potassium content.

Potassium is an important nutrient for the body. It is in the top ten common element by mass at 0.2% of the body, it is usually ranked between the 8th and 9th most common element, tying with sulfur and chlorine.

Potassium cations (positive ions) are used by the body for brain and nerve functions, specifically in the neurons. It also helps in regulating the balance between cells and the interstitial fluid (a solution that bathes and surrounds the cells). Potassium also is associated with lowering blood pressure and can reduce the risk of hypertension, stroke, and heart disease.

Bananas are the most common associated food with potassium but compared to potatoes, potatoes offers more of the nutrient while having less calories, fat, and cholesterol levels than a banana. Other foods rich in potassium are tomatoes, oranges, beet greens, white beans and other fresh fruits and vegetables.

Avocados Contribute To Significantly Better Nutrient Intake and More Positive Health Indicators

New analysis of data suggest that people who consume avocados as part of their diet have a better diet quality, higher nutrient intake levels and manifests more positive health indicators than those who don't.

The avocado fruit (Persea Americana) has recently been researched as a good source of anti-oxidants. The anti-oxidants found in avocados, specifically in avocado oil, are far better than those found in other fruits.

Last year, research done at the Universidad Michoacana de San Nicolás de Hidalgo in México showed that avocado contains anti-oxidants protect mitochondria (the part of the cell responsible for producing energy) from free radicals.

Anti-oxidants found in other fruits and vegetables are unable to protect the mitochondria enabling free radicals to damage it. This causes energy production to stop causing the cell to collapse and die.

Now, in a related study by the National Health and Nutrition Examination Survey (NHANES), data confirms the health benefits of consuming avocados and expands on the previous study by including other beneficial factors such as positive health indicators and better nutrient intake.

Carotenoids In Fruits Prevent Or Delay Onset of ALS

Increased consumption of foods containing carotenoids, particularly beta-carotene and lutein, may prevent or delay the onset of amyotrophic lateral sclerosis (ALS) more commonly known as Lou Gehrig's Disease.

ALS is a neurological disease that affects the voluntary muscle movement of the body. When a person with ALS wants to move a limb or part of the body, the brain signal carrying that instruction (motor signals) does not reach the designated part or muscle.

Motor signals travel from the brain through the CNS (Central Nervous System) and on to the PNS (Peripheral Nervous System) to which the muscles are attached. In ALS, the CNS and PNS start to deteriorate in that the muscles does not receive any instructions at all. In time, the muscle starts to atrophy and ends up shriveling up and eventually die.

High Fruit and Vegetable Consumption Promotes Calm, Positive and Happy Behavior

Research published in the British Journal of Health Psychology show that high fruit and vegetable consumption promotes a happier and positive mood behavior among young people.

Fruits and vegetables are the dietary source for phytochemicals. Phytochemicals are chemical compounds that are produced by plants.

There is wide belief that phytochemicals like anti-oxidants and carotenoids have a beneficial effect on the body. Laboratory studies suggest that these nutrients may reduce the risk of cancer. Most claims covering phytochemicals are just observational studies. Without any evidence based study, the US FDA restricts the promotion of health claims of the product.

Despite this, anti-oxidants like resveratrol (an anti-oxidant with anti-aging claims) are fast becoming popular over the counter nutritional supplement.

A recent study also published in the British Journal of Health Psychology showed a lower risk of depression in people with high carotenoid levels.

FDA Study On Updating the Nutrition Facts Label To Better Help Consumers

The US Food and Drug Administration (FDA) are looking at updating the Nutrition Facts Label found in food items. The update will incorporate the latest nutrition and public health research and improve the presentation of nutrition information to better help assist consumers in their food choices.

Most food items carry a Nutrion Facts Label. This contains the essential values of fat, protein carbohydrate, calories and other nutrients contained in the food.

Aside from nutritional values, the nutrition facts label also indicates the serving size, number of servings in the package and the % Daily Value (%DV). The % Daily Value indicates the percentage amount of nutrient the food contains based on 100% of the its daily requirement. The %DV is based on a 2,000 calorie diet.

These values and information help guide the user in their food choices in maintaining a healthy diet.

Findings Suggest Beta-Carotene Lowers Risk of Type 2 Diabetes

Scientists at the Stanford University Medical Center published their findings that beta-carotene lowers the risk for type 2 diabetes. They noted that test subjects with higher beta-carotene levels correlated with lower blood-glucose levels. On the opposite end, they note that a form of vitamin E may increase the risk of acquiring type 2 diabetes.

Beta-carotene is an organic pigment found in plants called carotenoids. It comes in red, orange, and yellow pigments. Carotenoids are not manufactured by the body but is obtained through eating carotenoid-rich food.

Carrots are generally associated with beta-carotene but other fruits and vegetables also carry this nutrient.

Beta-Carotene and the Human Body

Another association with carrots is that it gives better eyesight. This is also because of beta-carotene. Beta-carotene is found in the chloroplasts and chromoplasts of plants. They have a direct reaction to light, especially blue light and near-ultraviolet light which they absorb. These types of light are damaging to the eye and beta-carotene other carotenoids directly absorb these to protect the eye.

Beta-carotene can be converted by the body into vitamin A once the body needs it. It supplies 50% of the vitamin A needed by the body. Although, high levels of beta-carotene is deemed unsafe when taken long term as it can turn skin yellow or orange.

Also, people who smoke are discouraged from taking beta-carotene supplements because it might increase the risk of lung and prostate cancer.

Aside From Chocolate, Milk Consuming Nations Have Higher Ratios Of Nobel Laureates Per Capita

Taking its cue from a study on chocolate consumption and Nobel Laureates, researchers also found a correlation between milk consumption and Nobel prize winners.

Last October 2012, an article on the New England Journal of Medicine pointed out the correlation between ca country's level of chocolate consumption and its population's cognitive function. Using the number of Nobel Laureates, the article found that the higher a country's chocolate consumption, the more Nobel laureates it has per capita.

Milk has been known to have a healthy and beneficial effect on brain development and performance. On January 2012, researchers at the University of Maine put more than 900 men and women ages 23 to 98 through a series of brain tests – including visual-spatial, verbal and working memory tests – and tracked the milk consumption habits of the participants. They found that those who drank at least one glass of milk a day had an advantage over those who did not regularly drink milk at all.

The Federation of American Societies for Experimental Biology (FASEB) Journal published an article in early 2008 concluding that there is ample biological evidence to suggest an important role for vitamin D in brain development and function.

The American Academy of Pediatrics recommends whole milk, usually 3.5% percent to 4% fat, for children up to age two because saturated fats are needed for brain development. But when obesity is a concern, the AAP recommends low-fat milk with no no more than 2% fat for 1-year-olds who are at risk of being obese.

Milk (from low fat to whole milk) contain an average of 27% of the daily requirement for Vitamin D.

Study On Effects of Deep Space Travel Reveals Sodium Rhythm Cycle of the Human Body

Researchers simulating humans living in a closed habitat while on deep space travel found that the human body balances its sodium levels in a cycle that is independent on the actual salt intake. They have published their findings in the journal Cell Metabolism.

Sodium is used by the body to regulate blood pressure and control blood volume. It also is used for osmotic equilibrium and pH. A cell is said to be in osomotic equilibrium when there is no water loss or gain while in the body. Sodium ions are used by the central nervous system for the proper function of its nerve cells.

Salt (Sodium chloride) is the prime source of sodium in the diet. It contains 40% sodium. The minimum physiological requirement for sodium is 500 milligrams per day while the DRI (Dietary Recommended Intake) is 2300 milligrams per day. Anything above 3400 milligrams may cause hypertension.

The body through the kidneys (as part of its renin-angiotensin system) regulate the sodium concentration of the body. As mentioned in the article (detailed below), the textbook explanation of sodium regulation is that when the body detects an uneven concentration of sodium in the fluids, the kidney will either retain or decrease water to maintain the optimal concentration. Thirst is a sign that the body needs more water to maintain this balance.

A 150 pound (70 kilogram) person would have 15 liters (~4 gallons) of water in his body. The sodium content maintained by the body in the water would be about 1.75 ounces (50 grams).

Combination of Wet and Dry Food Beneficial To Cats For Proper Macronutrient Intake

Maintaining a healthy balance of both wet and dry food for cats helps in their proper intake of macronutrients.

In terms of nutrition, focus is more on the vitamin and mineral of both people and pets. Different brands of multivitamins and nutrients abound. These are called micronutrients.

Aside from micronutrients, there are also macronutrients. The difference is that micronutrients are required in small amounts whereas macronutrients are needed in large amounts.

These macronutrients are comprised of proteins, carbohydrates, and fats. These are needed for body growth, energy, and building mass. Macronutrients are taken through food consumption.

Just like people, pets also require macronutrients. The primary source of macronutrients for pets are through commercially available pet food. These are available either wet or dry (in the case of cats and dogs). Dry food come in the form of pellets. While wet food are similar to canned food products.

The debate on whether wet food or dry food is a matter of choice. Both wet and dry food contains the required nutrients for the proper feeding of pets.

Study Show No Connection Between Vitamin D Levels and Upper Respiratory Tract Infections Such As The Common Cold

Vitamin D is a vitamin that can be synthesized (created) by the body through exposure to sunlight. It helps regulate the calcium and phosphate levels in the body. It also helps keeps bones and teeth healthy.

Despite it being available through sunlight, studies has shown that people still suffer from vitamin D deficiency. Lack of vitamin D can lead to diseases such as rickets, osteomalacia, and bone deformities.

Vitamin D deficiency is said to occur because of the promoted use of sunscreen which blocks the levels of sunlight needed by the body to create the vitamin. Changing lifestyles where people tend to stay indoors more is also a factor.

Some countries such as Australia have already encouraged people to get the right amount of sunshine. According to Dr. Michael Holick, who is a well known specialist on vitamin D, suggests a daily 5 to 15 minute exposure to sunlight between 9am to 3pm is optimal. Care must be taken since overexposure to sunlight is also dangerous to the body.

According to Dr. Holick, treatments for diseases such as psoriasis, Parkinson's and cancer can benefit from having vitamin D at optimum levels. Also, because of the amount of sunlight that is reduced during winter which results in lowered production of vitamin D in the body, it was believed that vitamin D may be a factor in upper respiratory tract infections like the common cold.

Aside from sunlight, Vitamin D is also present in some foods such as oily fish (salmon), eggs, breakfast cereals, and milk.

The featured video below is highly recommended to understand more about vitamin D and its importance to the body.

Vitamin D supplementation does not reduce rate or severity of colds

Although some data have suggested a possible inverse association between serum vitamin D levels and the incidence of upper respiratory tract infections (colds), participants in a randomized controlled trial who received a monthly dose of 100,000 IUs of vitamin D3 did not have a significantly reduced incidence or severity of colds, according to a study in the October 3 issue of JAMA.

The association of vitamin D insufficiency and susceptibility to viral respiratory tract infections has been unclear, according to background information in the article.

Eating 10 To 12 Cherries A Day Can Reduce Gout Attacks By 35%, Higher When Combined With Medication

Gout is a recurrent painful inflammation of joints (arthritis) that predominantly affect males 40 years old and above. It is one of the most painful type of arthritis around.

Some factors that are attributed to gout are obesity, high levels of lipids (fatty acids) in the bloodstream, and high alcohol intake. Gout is also suspected to be hereditary and genetic in nature for some cases.

Gout usually attacks in the middle of the night with a real painful feeling in the big toe or ankle. Any pressure put on the affected areas is painfully excruciating. Gout also, over time, affect the hands, knees, and elbows. Lumps of uric acid crystals will also form under the skin where gout is present.

Treatment for gout is two-prong. One is a lifestyle adjustment to lower the risk of another attack, and the other is to treat the pain associated with the condition.

For lifestyle adjustments, some recommended therapies are weight loss and management, reducing alcohol intake, reducing shellfish and meat intake to lower uric acid ingestion, and managing cholesterol levels. Lowering uric acid levels significantly also lowers the risk of a gout attack.

For the pain, anti-inflammatory medication are used. In some cases, steroids such as cortisone are required.

Eating cherries lowers risk of gout attacks by 35%

A new study found that patients with gout who consumed cherries over a two-day period showed a 35% lower risk of gout attacks compared to those who did not eat the fruit. Findings from this case-crossover study published in Arthritis & Rheumatism, a journal of the American College of Rheumatology (ACR), also suggest that risk of gout flares was 75% lower when cherry intake was combined with the uric-acid reducing drug, allopurinol, than in periods without exposure to cherries or treatment.

Previous research reports that 8.3 million adults in the U.S. suffer with gout, an inflammatory arthritis triggered by a crystallization of uric acid within the joints that causes excruciating pain and swelling. While there are many treatment options available, gout patients continue to be burdened by recurrent gout attacks, prompting patients and investigators to seek other preventive options such as cherries. Prior studies suggest that cherry products have urate-lowering effects and anti-inflammatory properties, and thus may have the potential to reduce gout pain. However, no study has yet to assess whether cherry consumption could lower risk of gout attacks.

New Scientific Analysis Concludes Coconut Water Is An Excellent Sports Drink For Light Exercise

Coconut water is the liquid inside young, green coconuts. It is a clear liquid and has a high potassium and mineral content.

In the last two years, coconut water has become a popular sports drink endorsed by athletes and celebrities. They highlight benefits such as hydrating the body and helping with a whole host of conditions, from hangovers to cancer and kidney stones.

Coconut water has a a sweet, nutty taste. It contains easily digested carbohydrate in the form of sugar and electrolytes. Compared to a sports drink, coconut water has has fewer calories, less sodium, and more potassium.

Coconut water contains 5.45 calories, 1.3 grams sugar, 61 milligrams (mg) of potassium, and 5.45 mg of sodium compared to Gatorade, which has 6.25 calories, 1.75 grams of sugar, 3.75 mg of potassium, and 13.75 mg of sodium.

Coconut water is an excellent sports drink -- for light exercise

Coconut water really does deserve its popular reputation as Mother Nature's own sports drink, a new scientific analysis of the much-hyped natural beverage concluded here today at the 244th National Meeting & Exposition of the American Chemical Society (ACS).

However, people who engage in strenuous exercise that involves a lot of sweat might want to take it all with a grain of salt ― literally ― or stick with a more traditional sports drink like Gatorade, said Chhandashri Bhattacharya, Ph.D. She presented a report on an analysis of coconut water to the ACS, the world's largest scientific society, which is meeting here this week.

"Coconut water is a natural drink that has everything your average sports drink has and more," said Bhattacharya. "It has five times more potassium than Gatorade or Powerade. Whenever you get cramps in your muscles, potassium will help you to get rid of the cramps. It's a healthy drink that replenishes the nutrients that your body has lost during a moderate workout."

Bhattacharya said that the potassium in coconut water also may benefit other people who do not exercise. The typical American diet is low in potassium and high in sodium, which is found in table salt. Other research has shown that such an imbalance is unhealthy. In one study, people who ate foods low in potassium and high in sodium had twice the risk of death from heart disease and a 50 percent higher risk of death from all causes. Other analyses indicate that a 12-ounce serving of coconut water has more potassium than a banana.

Discovery Leads To Growing Better Tomatoes

Tomatoes are from the tomato plant (Solanum lycopersicum). Although they are fruits, they are better known as a vegetable. The tomato is one of the most common garden fruits in the United States because of the volume of fruit the plant provides.

Tomatoes are a good source of antioxidants. These are substances that protects the body's cells against the effects of free radicals that are responsible for aging and tissue damage.

Tomatoes are also a good source of vitamins and minerals such as vitamin c, beta-carotene, manganese (a mineral), and vitamin E. They are also abundant in phytonutrients. Phytonutrients are  plant material that have been shown to be necessary for sustaining human life.

Some phytonutrients that tomatoes contain are:

• Flavonones
• naringenin
• chalconaringenin
• Flavonols
• rutin
• kaempferol
• quercetin
• Hydroxycinnamic acids
• caffeic acid
• ferulic acid
• coumaric acid
• Carotenoids
• lycopene
• lutein
• zeaxanthin
• beta-carotene
• Glycosides
• esculeoside A
• Fatty acid derivatives
• 9-oxo-octadecadienoic acid

Discovery may lead to new tomato varieties with vintage flavor and quality

A new discovery could make more tomatoes taste like heirlooms, reports an international research team headed by a University of California, Davis, plant scientist.

The finding, which will be reported in the June 29 issue of the journal Science, has significant implications for the U.S. tomato industry, which annually harvests more than 15 million tons of the fruit for processing and fresh-market sales.

"This information about the gene responsible for the trait in wild and traditional varieties provides a strategy to recapture quality characteristics that had been unknowingly bred out of modern cultivated tomatoes," said Ann Powell, a biochemist in UC Davis' Department of Plant Sciences and one of the lead authors of the study.

Ursolic Acid In Apple Peels Reduces Obesity And Associated Health Problems

Apple peels contain ursolic acid. It is also present in basil, bilberries, cranberries, elder flower, peppermint, rosemary, lavender, oregano, thyme, hawthorn, and prunes. But apple peels contain largest quantities of this compound.

Ursolic acid is known as antibacterial, anti-inflammatory, and antifungal properties. It is used in ointments that treat burns. It also inhibits TPA-induced initiation and promotion of tumor growth.

Cosmetic preparations use ursolic acid for its anti-inflammatory, antitumor and antimicrobial properties.

Apple peel compound boosts calorie burning, reduces obesity in mice

Ursolic acid -- a waxy substance found in apple peel -- increases muscle and brown fat in mice on a high-fat diet: These mice burn more calories and have reduced obesity, pre-diabetes and fatty liver disease than mice not receiving the supplement

Obesity and its associated problems such as diabetes and fatty liver disease are increasingly common global health concerns. A new study by University of Iowa researchers shows that a natural substance found in apple peel can partially protect mice from obesity and some of its harmful effects.

The findings suggest that the substance known as ursolic acid reduces obesity and its associated health problems by increasing the amount of muscle and brown fat, two tissues recognized for their calorie-burning properties.

New Research on Resveratrol Enhances Claim That The Compound Prolongs Lifespan and Healthspan

Resveratrol is a natural phenol and a phytoalexin. Phytoalexins are produced in plants which act as toxins to attacking organisms such as bacteria or fungi.

Studies have shown that resveratrol helps prevent damage to blood vessels to the human body, reduces bad cholesterol and prevents blood clots. Red wine is rich in resveratrol.

Based on animal research, the compound also help protect or reduce the risk of obesity and diabetes, both of which are strong risk factors for heart disease. Also, resveratrol could be linked to a reduced risk of inflammation and blood clotting, both of which can lead to heart disease.

More evidence for longevity pathway

New research reinforces the claim that resveratrol, a compound found in plants and food groups (notably red wine) prolongs lifespan and health-span by boosting the activity of mitochondria, the cell's energy supplier.

"The results were surprisingly clear," said David Sinclair, a professor of genetics at Harvard Medical School and the study's senior author. "Without the mitochondria-boosting gene SIRT1, resveratrol does not work."

The findings are published in the journal Cell Metabolism.

Eating Eggs Are Healthy and Beneficial To HDL Metabolic Syndrome and Satiety

There are common misconceptions about eggs and heart disease. The Harvard Heart Letter published an article about this in 2006.

In the article, the publication clarifies the facts and myths about the egg. They note that eggs are a good source of nutrients and that they have a lot of cholesterol.

But they debunk the myth that all that cholesterol goes straight to the bloodstream and then into the arteries. The article clarifies that only a small amount of the cholesterol in food passes into the blood. Saturated and trans fats have much bigger effects on blood cholesterol levels.

They also clear up the myth that eating eggs is bad for the heart. The only large study to look at the impact of egg consumption on heart disease—not on cholesterol levels or other intermediaries—found no connection between the two. In people with diabetes, though, egg-a-day eaters were a bit more likely to have developed heart disease than those who rarely ate eggs.

Eating one a day should be okay, especially by cutting back on saturated and trans fats. Other ways to enjoy eggs without worrying about cholesterol include not eating the yolk, which contains all the cholesterol, or using pourable egg whites or yolk-free egg substitutes.

Egg nutrition research reveals positive impact on metabolic syndrome and satiety

At Experimental Biology (EB) 2012 in San Diego, experts are convening to discuss the latest science in a variety of health and disease-related areas, including nutrition. Research on whole egg consumption in individuals with metabolic syndrome as well as the positive effects of a higher-protein breakfast is further revealing the potential benefits of including eggs in the diet.

Having Meals Together Are Healthy For The Family

Research have shown that having dinner and meals as a family have positive effects on the development of growing children. Family dinners have been linked to a lower risk of obesity, substance abuse, eating disorders, and increased chance of graduating from high school

Family mealtimes are a chance for parents to serve as role models, encourage healthy eating habits, and establish family traditions. Other things happen during mealtimes as well, including: socialization of children; establishment of family unity, safety, and security for children; and increased literacy and language development.

Researchers find additional evidence that families that eat together may be the healthiest

"Come and get it!" A phrase historically proclaiming that the communal meal is ready, is heard all too infrequently among contemporary American households, especially as children get older. Indeed, over 40% of the typical American food budget is spent on eating out, with family meals often being relegated to holidays and special occasions. Aside from negative effects on the family budget, eating out has been shown to be generally associated with poor food choices and bad health. Of particular interest to public health experts is growing scientific evidence that fewer family meals may translate to increased obesity risk and poor nutritional status, especially among children. But getting this message out to busy parents in a way that will convince them to spend more time at the dining room table with their children is problematic at best.

Canned Food Cheaper and Offers As Much Nutrition As Fresh Food

The current trend in food is fresh and organic. It is believed that fresh vegetables are more nutritious than canned ones.

But in a 1997 study by the University of Illinois Department of Food Science and Human Nutrition, canned fruits and vegetables have as much dietary fiber and vitamins as the same corresponding fresh foods, and in some cases, even more.

Some companies take advantage of this and charge more for fresh and organic fruits and vegetables than their canned counterparts.

Obtaining key nutrients from canned foods can save consumers money

Amid the steady drumbeat from nutrition experts and others to consume a healthier diet – particularly one rich in fruits and vegetables – there often is a bias to eat more of the fresh variety for optimal nutrition. But is fresh always best? Not necessarily.

Dr. Cathy Kapica, PhD, RD, adjunct professor of nutrition at Tufts University, and Wendy Weiss, MA, RD, both with Ketchum Global Health and Wellness, conducted a market-basket study comparing the cost of obtaining key nutrients from canned, fresh, frozen and dried varieties of common foods. The study found that when price, waste and preparation time are considered, canned foods almost always offered a more affordable, convenient way to get needed-nutrients. The results of this research, funded by the Canned Food Alliance, was presented at a poster session at Experimental Biology 2012 in San Diego, CA.