Chili pepper is a culinary element consumed worldwide, especially in China, Mexico, and Italy. Capsaicin is a biologically active alkaloid produced by chili peppers that produce their spicy flavor. The irritation produced by these plants is probably a protective mechanism, evolved to deter animals (like us) from devouring them. But ironically, these compounds, which ostensibly emerged to harm us, may actually offer certain health benefits when eaten – like with respect to cancer.
Recently, research by Marie-Pierre St-Onge and colleagues evaluated whether sleep is modified in response to changes in dietary intake across the day. The study kept healthy participants in an inpatient unit, so there was a high degree of control to record what the participants ate and how they slept. During the first 4 days, the researchers gave the participants a controlled diet and monitored their sleep in response to what they ate. On day fifth day, however, the participants were allowed to choose their own food, and on that night, sleep changed: it took longer for the participants to fall asleep, they had less deep sleep and more arousals across the night.
To kick off the new year, our first recap will discuss new and interesting science related to the regulation of body fatness with a focus on the brain, the gut, and the food industry.
You may remember from previous posts – and from dialog regarding our Ideal Weight Program (first, second) – that the “fat thermostat” in the brain is of key importance for anyone interested to reduce body fat in a sustainable way. So, I was eager to see new research looking at how brain inflammation impairs the control of body fatness and blood sugar, as well as other new research highlighting the brain chemical neuropeptide Y (NPY) as a key regulator to the body weight setpoint.
Next, from NPR’s food-oriented blog called ‘The Salt,’ we highlight some of the interview with Michael Moss, who discusses how the food industry has exploited our natural preferences for sweetness and saltiness – and how that has impacted what and how we eat.
Lastly, find out if brain stimulation helps us to eat less, and whether a selective mixture of probiotics could help us shed body fat.
In the previous article on aging, we looked at three forms of dietary restriction: caloric restriction, prolonged fasting, and alternate-day fasting. These interventions have played an important role in providing a framework for researchers to begin unraveling the molecular details of how aging happens. But these dietary restrictions are quite extreme and are simply not practical for everyone. In this article, we will look at two less extreme forms of dietary restriction: protein restriction, and the Daniel fast.
Can we improve how we age and how long we live by restricting what we eat? Nearly all signs point to yes. In this article, I will describe three major categories of dietary restriction that have been explored, the evidence of efficacy, and some of the limitations that stand in the way of our understanding of this topic.
Numerous studies on a diverse range of organisms, including bacteria, yeast, worms, flies, rodents, and primates, have shown that dietary restrictions, such as chronic or intermittent fasting, can slow down biological aging and increase maximum lifespan substantially, by up to 50% in some protocols. Some of the mechanisms by which these different dietary-restriction regimens work have been identified. Many of them are metabolic pathways that are shared across species, including humans. It is therefore reasonable to think that the beneficial effects on lifespan, in let’s say a worm or mouse, could also occur in humans. Definitively proving this, however, is difficult because longevity studies to utilize any type of intervention in humans inherently require decades of adherence to a protocol, along with decades of follow up by the research team. That’s why we love to do aging research in worms that have a twenty-day lifespan! But ultimately, in order to move from non-human intervention to safe and effective human application, we need to study promising interventions in humans. The good news is that human studies have been carried out, but instead of directly measuring lifespan, biomarkers are used. Biomarkers are biological characteristics that can be objectively measured today that can predict important health outcomes—in this case, biological aging. (Read More)
We age every moment we are alive. But the process of aging appears different depending on where one sits on the curve of life. When we are young, aging develops us. When we are old, aging diminishes our abilities. But aging begins before its effects are apparent. It’s just that we’re more likely to care about it when it’s evident. The desire within humans to avoid the perils of biological aging is as old as time itself, but now aging is a field of scientific inquiry, and the promise of extraordinary solutions is imminent. One big aim of this field is to find ways to extend lifespan. Just as interesting, if not more so, is to find strategies that preserve abilities for the duration of the lifespan. This article is the first in a series to address both.