Antioxidants in pecans may contribute to heart health and disease prevention

New research shows that after eating pecans, gamma-tocopherol levels in the body doubled and unhealthy oxidation of LDL (bad) cholesterol in the blood decreased by as much as 33 percent.

Why folic acid may prevent a first heart attack, but not a second

A perplexing medical paradox now has an explanation according to new research. The paradox is that taking folic acid, a B vitamin, lowers homocysteine in the blood which, epidemiological evidence indicates, should lower the risk of heart attack, but clinical trials of folic acid have not shown the expected benefit.

High blood levels of vitamin E reduces risk of Alzheimer’s, Swedish study finds

High levels of several vitamin E components in the blood are associated with a decreased risk for Alzheimer’s disease in advanced age, suggesting that vitamin E may help prevent cognitive deterioration in elderly people, according to a new Swedish study.

Pistachios offer multiple benefits, study suggests

Pistachio nuts, eaten as part of a healthy diet, can increase the levels of antioxidants in the blood of adults with high cholesterol, according to nutritional scientists.

Small Increases In Phosphorus Mean Higher Risk Of Heart Disease

Higher levels of phosphorus in the blood are linked to increased calcification of the coronary arteries — a key marker of heart disease risk, according to a new study.