VITAMIN D AND CAFFEINE-WHAT IS COMMON?

People suffering from respiratory problems like asthma can find some relief by generating more Vitamin D within the body as one of its analogs, calcitriol was found to slow down airway modification that causes breathing difficulties. Similarly caffeine consumption in moderate amounts is claimed to reduce discomforts associated with asthma. These two distinctly different chemical moieties act in different ways in bringing relief to asthmatics but can be brought to gether in a single delivery system convenient to the consumer.

Calcitriol is a form of Vitamin D3 synthesized in the body and is involved in some critical functions like increased calcium absorption, stimulation of osteoclastic resorption from bone, facilitation of the effect of para thyroid hormone( PTH) on bone resorption and increase of renal tubular absorption of calcium. Cells of the proximate tubule of the nephron in the kidney are stimulated by hypocalcemia, hypophosphatemia and PTH for production of calcitriol. Recent finding that calcitriol has good anti-inflammatory property and is involved in inhibition of smooth muscle cell proliferation has made this vitamin more useful to tackle inflammation related ailments. Calcitriol is the preferred therapy against psoriasis and it could be effective therapy for chronic obstructive pulmonary disease (COPD) also as it reduces pro-inflammatory cytokinin secretions in COPD. Many studies have been able to bring out the inverse relationship between Vit D content in the blood and severity of asthma symptoms indicating the role of this vitamin in manifestation of asthma. Lower the level of Vit D, more severe will be the asthmatic symptoms.

Calcitriol, which is available in synthetic form, has been found to slow down the progressive decline in the lung function of asthmatics and their ability to breathe as a result of human airway smooth muscle (HASM) proliferation. In vitro studies have demonstrated the ability of calcitriol to reduce the growth factor induced HASM proliferation in cells isolated from persons suffering from this ailment. Airway remodeling takes place as a result of asthma which causes reduced lung function progressively. Vit D therapy can slow down such remodeling of the airway and consequently arrest the decline in breathing ability avoiding dangerous asthmatic attacks.

Caffeine which is often derided as a villain for many unsubstantiated health problems appears as a savior for asthmatics since it was found to exert beneficial influence on asthma symptoms. In fact caffeine was as effective as the commonly used medication, albuterol inhaler. Caffeine at levels of 3-9 mg per kg body weight significantly reduced wheezing, coughing and other symptoms of some forms of asthma. Some believe that due to similarity in structure between caffeine and theophylline used by asthma patients, the mode of action could be same. Caffeine is known to decrease bronchoconstriction and the relief due to its consumption could be on account of this property. Two cups of strong coffee or hot cocoa or 2 chocolate bars can be expected to be helpful in getting short term relief from asthma symptoms. How ever this cannot be a substitute to doctor-recommended medication.

Industry should be looking for appropriate product formulations that contain calcitriol and caffeine targeted at those consumers vulnerable to asthma symptoms regularly. Consumption of such products can give relief up to 4 hours after ingestion. Regular consumption of fresh food materials like citrus fruits, broccoli, squash, brussel sprouts, wheat germ, raw onion, salmon, Brazil nuts, spinach containing Vit C, Beta carotene and/or omega-3 fatty acids also provide good relief to lung diseases like asthma. More attention to food by those vulnerable to breathing difficulties due to lung related problems can bring rich rewards in terms of alleviation of the undesirable symptoms.

V.H.POTTY
http://vhpotty.blogspot.com/

RESPIRATORY INFLAMMATION-ALLEVIATION THROUGH FOOD

Asthma, allergic rhinitis and chronic obstructive pulmonary disease, all caused by serious respiratory inflammation, affect millions of people across the world and there are about 15-20 million in India affected by these ailments.They are simply air pathway obstruction reversible by either spontaneously on their own or by treatment with medicines like beta agonists, corticosteroids or prednisolone. Typical signs include wheezing, prolonged expiration, rapid heart rate and some murmuring sound in the lungs. During severe attacks one can turn blue from lack of oxygen, experience some chest pain and loss of consciousness. Basic measurement of peak air flow rate can indicate whether one is suffering from such ailments. Stimuli for asthmatic and similar respiratory inflammation include allergens like house mite, cockroach, grass pollens, mold spores, pet epithelial cells, indoor air pollution, volatile organic compounds, perfumes, soaps, detergents, shampoo, hair sprays, lotion, paints, medications like aspirin, milk, peanuts, eggs, ozone, nitric oxide, sulfites, chlorine, hormonal changes, psychological stress, cold weather and exercise. Pathologically, the mucus glands in the airway get overdeveloped and respiratory passage progressively thickens due to scarring and frequent inflammatory conditions. Narrowing of the airway in the lungs caused by the tightening of the surrounding smooth muscles leads to bronchoconstriction.

Some of the phytochemicals present in cruciferous vegetables like broccoli have been identified as possible cure for asthma as they reduce the inflammation of the air pathways significantly. It was known that cruciferous vegetables are rich in sulfur containing organic compounds with many beneficial effects in human body and one of the major findings of the last decade was the presence of the isothiocyanate, Sulforaphane in these vegetables which has anti-cancer and anti-inflammatory properties. Besides they also contain Phenylethyl isothiocyanate (PEITC) and Indole-3-Carbinol(I3C), both with antioxidant properties capable of protecting against onset of many forms of cancer in humans. These chemicals have the potency to induce the activity of Type 2 detoxification enzymes which provide a defense mechanism triggering broad spectrum antioxidant activity that neutralize many free radicals responsible for cell damage and consequent mutation leading to cancer. Same hold good for inflammation of respiratory tract also and Sulforaphane triggers an increase in the level of antioxidant enzymes in the human airway. Increased activity of these enzymes offers protection against the onslaught of free radicals that one breathes every day in polluted air, pollens, diesel exhaust, tobacco smoke, etc. Free radicals, being supercharged forms of oxygen cause oxidative tissue damage resulting in inflammation and respiratory conditions like asthma.

Broccoli contains about 60 mg of Sulforaphane per serving. but three day old Broccoli sprouts are considered richest source of this chemical, the levels being 50-100 times higher than that in the vegetable. Glucoraphanin(SGS), a glucosinolate by nature, is the precursor of Sulforaphane which is formed by the action of the enzyme Myrosinase present in the cells. There appears to be some confusion as to whether SGS itself can induce the antioxidant enzymes or it has to be Sulforaphane, a product of Myrosinase enzyme action. If Sulforaphane is the real active principle, cooking of the vegetable will certainly inactivate the enzyme Myrosinase blocking the generation of Sulforaphane from SGS. There are Broccoli sprout extract tablets in the market made of a mixture of dry extract and Myrosinase enzyme extracted from watercress which on reconstitution or chewing is supposed to generate Sulforaphane. How far they are effective is not known.

Another issue that needs clarity is regarding the effectiveness of regular consumption of broccoli and other cruciferous vegetables, containing relatively low levels of SGS as compared to Broccoli sprouts. Probably to get the same effect one may have take more than 200g a day which may not be practical. This raises a fundamental question regarding the desirability of cooking of vegetables like Broccoli, if the active principles are destroyed at cooking temperatures. Some argue that the best way to get the full impact of the chemoprotectants in vegetables is to process them into fresh juice for consumption but one has to reconcile to loss of dietary fiber which will be left behind in the residues. Consumers will wonder whether such scientific studies could bring out more comprehensive, definitive and practical findings proven by clinical studies with large subjects so that they can practice what is preached with least reservation.

V.H.POTTY
http://vhpotty.blogspot.com/