cholecalciferol and astaxanthine

A combination of calcium, vitamin D3, lycopene , astaxantin and Citrus bioflavoid (MF Afragil®) was administered for a period of 8 weeks to 65 women to determine its effects in reducing signs/symptoms of climacteric status.. Two groups of women were compared in a registry study (33 treated with MF Afragil® and 32 with no treatment). The climacteric condition was determined by using the 34-symptom questionnaire MSSQ, which was filled out at inclusion in the trial and after 8 weeks of treatment. The MSSQ signs/symptoms scores (Common Symptoms, Changes and Pains) of the two groups were comparable at inclusion, whereas after 8 weeks a significant reduction of many variables was found in the group treated with MF Afragil® and in the control group.. Following the treatment with MF Afragil®, the total MSSQ score was reduced by more than 45%. There was a significant reduction in hot flashes, CNS symptoms (depression, anxiety and panic disorders), incontinence and joint pain, which are among the most frequent symptoms of climacteric status. Otsteoporosis was not analyzed due to the short period of treatment.. MF Afragil® was found to be efficient in reducing climacteric symptoms following a short-term administration. More prolonged treatment and more cases are under analysis to also determine its effect on osteroporosis.

Topics: Aged; Body Mass Index; Calcium; Carotenoids; Cholecalciferol; Citrus; Drug Combinations; Female; Flavonoids; Free Radicals; Hot Flashes; Humans; Lycopene; Menopause; Middle Aged; Pilot Projects; Treatment Outcome; Xanthophylls

Background and Objectives: The aim of this study was to investigate the impact of oral administration of the combination of astaxanthin (AXT), lutein, folic acid, vitamin D3, and bromelain with antioxidants on choroidal blood flow in patients with age-related intermediate macular degeneration (AMD). Materials and Methods: Patients affected by intermediate AMD and treated with daily oral nutritional supplement with AXT, bromelain, vitamin D3, folic acid, lutein, and antioxidants for a period of at least 6 months were included in this retrospective study. A control group homogenous for age and sex was also included in the analysis. All participants underwent a complete ophthalmologic examination, spectral domain optical coherence tomography (SD-OCT), and optical coherence tomography angiography (OCTA) evaluation. Outcome measures were choroidal thickness (CHT) and choriocapillary vessel density (CCVD) after six months of AXT assumption. Results: CCVD values showed statistically significant difference between cases and controls at baseline (p < 0.001) and in the cases during follow-up (p < 0.001). The CHT measurements showed statistically significant difference between cases and controls (p = 0.002) and in the cases during follow-up (p < 0.001). Conclusions: The combined use of structural OCT and OCTA allows for a detailed analysis in vivo of perfusion parameters of the choriocapillaris and choroid and evaluation of changes of choroidal blood flow after oral nutritional supplements that affect blood flow velocity.

Topics: Antioxidants; Bromelains; Cholecalciferol; Choroid; Dietary Supplements; Folic Acid; Humans; Lutein; Macular Degeneration; Retrospective Studies; Tomography, Optical Coherence; Xanthophylls

To determine whether pan-frying (pork, beef and salmon) without oil or with different fats (olive oil, corn oil or a partially hydrogenated plant oil) or steaming (only salmon) have effects on the total fat content, the fatty acid pattern, lipid peroxidation, tocopherols and in particular for salmon on vitamin D(3) and astaxanthin.. Pork, beef patties and salmon were pan-fried (6 min each), beef fillet was pan-fried (5 min) with an additional braising period of 90 minutes and salmon was steamed for 12 minutes. Each pan-frying treatment was done with the above mentioned fats and without fat. Total fat was determined gravimetrically, the fatty acid pattern with GC, the tocopherols, astaxanthin and vitamin D(3) by using HPLC.. The effects on the fat quality and quantity in the final products were related to the pan-frying fat used, however, the power of the outcome was depending on the surface to volume ratio. The highest increase in total fat was observed for pork, followed by the beef patties and the braised beef. The same has been assessed for the fatty acid pattern. Tocopherols changed according to the oil used, in particular gamma-tocopherol significantly increased for each preparation after the use of corn oil. Only in pork an increase in lipid oxidation of the oil preparations has been observed. Vitamin D(3) in salmon significantly decreased after heat treatment, however a 150 g salmon portion would provide between 13.9 and 14.7 mug Vitamin D(3) which is around five times more than the average daily intake.. Pan-frying without fat can be recommended for the daily use, since the total fat intake is too high in developed countries and one main task of nutritional recommendations is to reduce the total fat intake. When pan-fried with fat, the choice of the fat is of high importance since it directly influences the quality and the flavour of the final product. In order to increase the fat quality from nutritional point of view only oils of plant or vegetable origin should be used in households. Pan-fried salmon is a good source of Vitamin D(3).

Topics: Animals; Cattle; Cholecalciferol; Chromatography, Gas; Chromatography, High Pressure Liquid; Cooking; Corn Oil; Dietary Fats; Fatty Acids; Food Analysis; Hot Temperature; Lipid Peroxidation; Meat; Olive Oil; Plant Oils; Salmon; Steam; Swine; Time Factors; Tocopherols; Xanthophylls