WANNA LOOK YOUNGER, AND STAY LOOKINNG YOUNGER WITHOUT USING A CREAM!?!?
This month’s Nutrition Performance is going to give you the breakdown of the latest science on what bodybuilders need to eat and drink for a long life— so they don’t look like the Crypt Keeper.
Omega 3 Fatty Acids and Tea Have Anti-Aging Effect on Cells
Omega-3s, the fatty acids found primarily in coldwater fish like salmon, have a host of health benefits including protecting against prostate cancer and reducing heart disease. Now there's evidence that Omega-3s may have a profound anti-aging effect, too.
A study using rats found that administration of Omega-3 fatty acids increased their life span by approximately one-third.1 A more recent study in the prestigious Journal of the American Medical Association looked at the effect of Omega-3 fatty acids on telomere length. Telomeres are structures at the end of chromosomes that are markers of biological aging. Think of a piece of strand that is wrapped up, and every time the strand is unraveled, it shortens your life span. Well, telomeres are at the end of the strand, keeping the strand from unraveling— so every time the telomeres shorten is indicative of the Grim Reaper taking a step closer.
Genetic factors, exposure to certain chemicals and environmental stressors, inflammation, obesity and lack of exercise all shorten the length of telomeres— and are believed to contribute to the aging process. Researchers from the University of California investigated whether Omega-3 fatty acid blood levels were linked to changes in telomere length in a study of 608 people who had stable coronary artery disease. The researchers suspected that Omega-3 fatty acids (EPA and DHA) may have anti-aging effects. That’s exactly what they found!
The scientists found that research subjects with the least amount of DHA and EPA experienced the most rapid rate of telomere shortening (indicative of a shorter life). However, those with the highest levels of the Omega-3 fatty acids experienced the slowest rate of telomere shortening.2 Each one-standard deviation increase in DHA+EPA levels was associated with a 32 percent reduction in the odds of telomere shortening. So the question is, how do Omegas-3 fatty acids provide anti-aging effects?
One of the mechanisms is that Omega-3 fatty acids reduce free radical damage, which shortens telomeres. Taking Omega-3 fatty acids and eating plenty of marine wildlife is a sure “supplement” to extend one’s life.
References:
1. Jolly CA, Muthukumar A, Avula CP, Troyer D, Fernandes G. Life span is prolonged in food-restricted autoimmune-prone (NZB × NZW)F(1) mice fed a diet enriched with (n-3) fatty acids. J Nutr, 2001;131 (10):2753-2760.
2. Farzaneh-Far R, Lin J, Epel ES, Harris WS, Blackburn EH, Whooley MA. Association of marine omega-3 fatty acid levels with telomeric aging in patients with coronary heart disease. JAMA, 2010 Jan 20;303(3):250-7.
Don’t Take Fish Oils Without Antioxidants!
Now that you know Omega-3 fatty acids can prolong one’s life span, you may feel like popping fish oils like they are amino acids! Hold on a second— there are some things that you need to understand about fish oils— for openers, they are susceptible to oxidation. Here is an experiment: take some fish oil gel tabs and poke a hole in them, and let the gel tabs sit on the counter as they are exposed to oxygen— you may notice they smell horrible. Fish oils are especially prone to spoilage. If you take fish oils, you should take them with antioxidants.
Researchers from Appalachian State University reported that taking fish oils without antioxidants before heavy exercise can cause more damage than good. The researchers had trained athletes perform a bout of heavy exercise. Test subjects were randomized for six weeks to receive fish oils (3,000 IUs vitamin A and 200 micrograms selenium), a fish oil and antioxidant combination, or a placebo. The researchers measured several markers of antioxidant markers in the blood. The concerning finding was that the fish oils group had a 53 percent greater value in prostaglandin F2, compared to the placebo group. F2-isoprostanes are bioactive compounds, which are considered to be the gold standard for determination of oxidative stress.
Interestingly, F2-isoprostanes are elevated in obesity and various other disease states associated with elevated oxidative stress or free radical damage. F2-isoprostanes were increased 53 percent by Omega-3 fatty acids alone, but only 32.8 percent when Omega-3 fatty acids were coupled with large doses of antioxidant vitamins (i.e. C, E, A, and selenium). This suggests that co-ingestion of antioxidants with Omega-3 fatty acids offered some protection from lipid oxidation.1
Another study reported that if you are taking fish oils, they should be consumed with vitamin E. Researchers looked at men who consumed a controlled diet for a total of 28 weeks. For the first 10 weeks, they received placebo oil capsules (15 grams/day), for the next 10 weeks they received fish oil capsules (15 grams/day), and for the last eight weeks they received the fish oil plus 200 mg of vitamin E (alpha-tocopherol). The urinary excretion of peroxidation products (malondialdehyde) more than doubled when the fish oil capsules were introduced, but then dropped by a factor of four when vitamin E was added. The vitamin E concentration in the red blood cells dropped significantly when fish oil was ingested, but more than recovered with the vitamin E supplement.2
In conclusion, the negative effects of fish oil consumption can be overcome by taking fish oils with vitamin E. Don’t take fish oils without taking an antioxidant-rich supplement with it; you may be doing more harm than good.
References:
1. McAnulty SR, Nieman DC, Fox-Rabinovich M, Duran V, McAnulty LS, Henson DA, Jin F, Landram MJ. Effect of n-3 Fatty Acids and Antioxidants on Oxidative Stress after Exercise. Med Sci Sports Exerc, 2010 Feb 13.
2. Nair, Padmanabhan P., et al. Dietary fish oil-induced changes in the distribution of alpha-tocopherol, retinol, and beta-carotene in plasma, red blood cells, and platelets: modulation by vitamin E. American Journal of Clinical Nutrition, Vol. 58, July 1993, pp. 98-102.
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