Chocolate is good for heart health as well as the palate. Mary Engler discusses the results of her research that show that chocolate and cocoa are rich, plant-derived sources of antioxidant flavonoids that promote beneficial effects to the cardiovascular system. Series: Womens Health Today [11/2008] [Health and Medicine] [Show ID: 15242] Video Rating: 4 / 5
Question by GreenTeaMomma: Does adding milk to a strong cup of hot green tea counteract the tea’s antioxidant effects?
www.youtube.com www.encognitive.com By Michael Wooldridge, MAWooldridge@lbl.gov One of the great scientific mavericks of this century spoke at LBL August 10, 1993 at a special seminar hosted by the Life Sciences Division’s Lipoprotein and Atherosclerosis Group. Linus Pauling, two-time Nobel laureate and the world’s foremost vitamin C proponent, entertained an overflow crowd in the Bldg. 66 auditorium with a talk on Vitamin C and Heart Disease. The lively 92-year-old first gave a candid history of how he came to take up the vitamin C cause. He was introduced to the subject by biochemist Irwin Stone in 1966. Five years later, he would pen “Vitamin C and the Common Cold,” and then boldly go on to champion vitamin C as a fighter of more serious diseases such as cancer. According to Pauling, the vitamin’s versatility in illness prevention arises from its role in the manufacture of collagen, the protein that gives shape to connective tissues and strength to skin and blood vessels. One of the great misfortunes of human evolution, Pauling explained, was when our human ancestors lost their ability to manufacture vitamin C. Pauling thinks the trait was probably discarded at a time when our ancestors had a diet of vitamin-rich plants and didn’t need to produce the vitamin themselves. This left today’s primates (including humans) as one of the few groups of animals that must get the vitamin through the diet. Ever since proto-humans moved out of fruit-and-vegetable-rich habitats …