About a completely independent study of a patented blend of resveratrol and muscadine grape polyphenols
(You may know it as Shaklee Vivix). This study was conducted by Dr. Paresh Dandona and his colleagues at the State University of New York at Buffalo and
published in the Journal of Clinical Endocrinology.
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I subscribe to online health tips from Dr Chaney.
I want to share his most recent post with you as
I believe we need to be as informed as possible
when making decisions regarding our health.
Healthy Blessings,
Cheryl.
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Shaklee leads the industry in clinical trials that
prove their products work. Shaklee has funded over 100
clinical studies - more than the next 5 companies in
our industry put together.
But Shaklee isn't resting on their laurels. They
continue doing clinical studies and their studies
continue to be published in peer-reviewed scientific
journals.
In fact last week was an outstanding week for Shaklee.
Two of their studies were published in the same week!
But, I'm not going to talk about both studies in
today's column.
This week I'm going to focus on the study with
Shaklee's patented blend of resveratrol and muscadine
grape polyphenols (You know it as Vivix).
This was a completely independent study conducted by
Dr. Paresh Dandona and his colleagues at the State
University of New York at Buffalo and published in the
Journal of Clinical Endocrinology & Metabolism (H.
Ghanim et al, J. Clin. Endocrin. Metab.,
doi:10.1210/jc.2010-1812). It is currently available in
online form and will appear in print in May 2011.
(Here is the link to the study:
http://jcem.endojournals.org/cgi/content/abstract/jc.2010-1812v1)
The fact that it is an independent study is important.
That means that Shaklee didn't control the data. If
Vivix had turned out to be no better than placebo,
those would have been the results that would have been
published!
But, of course, Shaklee's Vivix did perform much better
than the placebo and therein lies the story.
In this study a group of young, healthy, normal-weight
adults were fed a typical fast food breakfast of egg
muffin and sausage muffin sandwiches and two servings
of hash browns.
That's a whopping 910 calories with 51 grams of fat
(1/3 of that saturated), 88 grams of carbohydrate and
34 grams of protein!
In a previous study (Ghanim et al, Diabetes Care, 32:
2281-2287, 2009) Dr. Dandona had shown that a fast food
meal like that turns on genes that cause a massive
increase in reactive oxygen species (ROS).
The increase in ROS then activates a number of genes
that trigger an inflammatory response - including two
genes, SOCS-3 and TLR-4, that are thought to interfere
with insulin signaling (which can lead to insulin
resistance) and damage to the walls that line the
arteries (As you might imagine, neither of those
responses is good).
And, if that weren't enough SOCS-3 also interferes with
the leptin signaling pathway. Simply put, interference
with the leptin signaling pathway means that your brain
doesn't realize that you just ate 910 calories. You
will probably want to eat more.
Now we do have a gene called Nrf-2 that is supposed to
be turned on when reactive oxygen species are detected.
It, in turn, activates a number of antioxidant genes
that will neutralize the reactive oxygen species and
protect our cells from oxidative damage.
In the cruelest blow of all the fast food meal turns
off Nrf-2 and all of the antioxidant genes that it
controls.
Are you sure that you still want to eat that fast food
meal?
With that as background, let's turn to the study that
was just published.
Dr. Dandona choose to use the fast food experimental
model because fast food meals give such a dramatic
response in such a short period of time that it is easy
test whether a given food or supplement can prevent
inflammation and oxidative damage.
Dr. Dandona simply gave one group Vivix and one group a
placebo 10 minutes before the fast food meal.
As you might suspect, the placebo did not alter any of
the bad effects of the fast food meal.
However, when Vivix was taken just prior to the fast
food meal:
- The genes that generate free radicals were not turned
on.
- The genes that trigger the inflammatory response were
not turned on.
- SOCS-3 and TLR-4 were not turned on
- Nrf-2 and the antioxidant genes it controls were
turned on.
In other words, Vivix completely reversed the short
term bad effects of the fast food meal.
So what is the take home lesson for you?
Does that mean that you should just take a Vivix chaser
with your next fast food meal?
Perhaps, but think how much good Vivix could do for you
if you ate a good diet!
Even if you don't eat fast food meals you should know
that oxidative damage, chronic inflammation and insulin
resistance have many causes. You don't need to eat a
fast food meal to generate that kind of metabolic
stress.
And it would be foolish to think that Vivix could undo
all of the bad effects of fast foods. Vivix simply
prevents that immediate effects of a fast food meal.
If you continue to eat fast foods on a regular basis
you will pack on the pounds, plug your arteries, raise
your blood pressure - the list goes on and on.
But, to me the most important conclusion from this
clinical study is that Vivix works.
It gets into your bloodstream and turns off the genes
that need to be turned off and turns on the genes that
need to be turned on.
If you look at the marketplace, you will find all sorts
of different potencies for resveratrol products, and
you will find resveratrol combined with many different
ingredients. And, of course, all of those companies
make fantastic claims for their products.
But, unless they have published a clinical study like
this one, they have no proof that their product
actually works.
To Your Health!
Dr. Stephen G Chaney
These statements have not been evaluated by the Food
and Drug Administration. This information is not
intended to diagnose, treat, cure or prevent any
disease.
* * *
If you are interested in reading more about Vivix, please check out this link: http://bit.ly/fSIUkb.
* * *
****ABOUT DR CHANEY:
Dr. Stephen Chaney, Phd
Dr. Chaney has a BS in Chemistry from Duke University and a PhD in Biochemistry from UCLA. He currently holds the rank of Professor at a major university.
Dr. Chaney has taught biochemistry to medical and dental students for more than 30 years and has won several awards for teaching excellence.
He runs an active cancer research program and has published over 100 scientific articles and reviews in peer-reviewed scientific journals. He has also written two chapters on nutrition for a popular medical biochemistry textbook.
Dr. Chaney and his wife have also built a business part time that has earned them a 6 -figure income for the past 15 years and he has spent the last 10 years teaching other people how to do the same.
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