Can red sage protect against diabetic nephropathy?

(Natural News) Diabetic nephropathy, also known as diabetic kidney disease, is a serious complication that can cause chronic kidney disease and end-stage renal disease. This complication is said to be triggered by oxidative stress. Fortunately, researchers from China and Sri Lanka found that this complication can be attenuated with red sage (Salvia miltiorrhiza), or danshen in Chinese medicine, which possesses strong antioxidant properties.

For the study, the researchers evaluated the kidney-protective effect of red sage extract against diabetic nephropathy and analyzed the underlying molecular mechanism in an experimental diabetic nephropathy model. They treated mouse mesangial cells with a high dose of glucose and treated mice with streptozotocin to imitate the hyperglycemic conditions in people with diabetic nephropathy.

The results showed that the treatment with red sage extract reduced metabolic abnormalities linked to hyperglycemic conditions in the experimental diabetic nephropathy model. In streptozotocin-induced mice, red sage extract treatment enhanced renal function, attenuated albuminuria – a symptom of kidney disease – and mitigated the pathological alterations within the glomerulus, a cluster of capillaries around the end of a kidney tubule. In addition, red sage extract also inhibited high glucose-induced reactive oxygen species both in the cells and mice.

Overall, the findings of the study, which were published in The American Journal of Chinese Medicine, suggest that red sage extract may be used to protect the kidneys against diabetic nephropathy due to its powerful antioxidant properties. (Related: Red sage, also known as Chinese sage, found to protect the kidneys of people with severe acute pancreatitis and obstructive jaundice.)

Red sage also protects the heart from disease

Another group of Chinese researchers looked at the medicinal properties of red sage, particularly its effect on cardiovascular disease. In China and other Asian countries, red sage is widely used in traditional medicine to treat cardiovascular disease. To verify the potential heart-protective effects of red sage, the researchers carried out a literature review.

In the review, which was published in the journal Current Pharmaceutical Design, they summarized various literature of the historical traditional Chinese medicine interpretation of the action of red sage, its use in current clinical trials, its main phytochemical compounds, and its pharmacological findings. They identified 39 clinical trials that used red sage alone or in combination with other herbs for the treatment of cardiovascular diseases.

Based on the data they gathered, more than 200 compounds have been identified from red sage — most of which exhibit various pharmacological activities. These include Danshensu, salvianolic acid B, protocatechuic acid, catechin, protocatechualdehyde, tanshinone, tanshinone IIA, tanshinone VI, lithospermate B, cryptotanshinone, and polysaccharides — all of which contribute to the cardioprotective effects of red sage through various cell signaling pathways.

Different animal and laboratory studies have demonstrated that red sage could treat and prevent the development of cardiovascular diseases. Red sage and its compounds have been shown to lower high blood pressure, improve cholesterol levels, and restore blood flow after a heart attack or stroke. These results provided a better understanding of the actions of red sage for the management of cardiovascular disorders.

The findings of this review strongly support the notion that red sage has beneficial effects and can be potentially used as an effective alternative remedy for the management of cardiovascular diseases. (Click to Source)

Read more news stories and studies on natural medicines for diabetes complications by going to DiabetesCure.news.

Sources include:

Science.news

NCBI.NLM.NIH.gov

 
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TOXIC FOOD is killing humanity: One-fifth of global deaths now linked to processed junk food and toxic ingredients

processed-food

A new study conducted at the Institute of Health Metrics and Evaluation at the University of Washington (HealthData.org) and published in The Lancet medical journal finds that a shocking 20 percent of global deaths are caused by toxic foods, junk foods, processed foods and harmful food ingredients. In essence, the study reveals that the toxic food industry is now about as dangerous as Big Tobacco.

As covered in The Guardian:

The study, based at the Institute of Health Metrics and Evaluation at the University of Washington, compiles data from every country in the world and makes informed estimates where there are gaps… Diet is the second highest risk factor for early death after smoking. The problem is often seen as the spread of western diets, taking over from traditional foods in the developing world.

In other words, all the toxic food ingredients, processed foods, junk foods and fast foods that we’ve been warning you about for years are now being recognized by the science establishment to be one of the leading killers of human beings across our planet. Many of these foods are saturated with glyphosate and pesticides, and an increasing number are also genetically engineered. The food industry, in other words, is about as dangerous to human health as the tobacco industry, yet while Big Tobacco is highly regulated, there are virtually no enforced regulations that limit heavy metals, pesticides or dangerous chemical ingredients (like aspartame) in the U.S. food supply.

Natural News warnings about toxic foods confirmed yet again

Once again, this emerging science confirms Natural News as being scientifically correct and way ahead of the curve. We’ve been warning readers about the toxicity of the food supply for almost 15 years, even as the corrupt food industry attempted to discredit anyone who dared report the truth about toxic ingredients such as high-fructose corn syrup or partially hydrogenated oils.

Watch the full report in the Natural News videos here:

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Absurd: Scientists claim new GM purple rice will save you from cancer and diabetes

grocery-shopping

(Natural News) A new type of rice could soon be joining the usual brown and white varieties on the shelves of your grocery store: purple rice. Chinese scientists have developed a type of rice through genetic modification that they say can lower your risk of some types of cancer and diabetes. On the surface, this sounds like a winning proposition – and for those who sell the rice, it very well could be. However, there are a few reasons you might want to think twice before eating this colorful grain.

The science backing the benefits of the compound that colors this rice is pretty solid. The rice gets its violet hue from anthocyanins, a type of pigment that boosts antioxidants. It is naturally abundant in certain fruits and vegetables, and it has indeed been shown to have numerous health benefits. In addition to their protective effect against diabetes and cancer, anthocyanins have also been linked in studies to lower risks of cognitive decline, Alzheimer’s disease, cardiovascular disease and neurological disease. In addition, they have a strong anti-inflammatory action and can even help control or prevent obesity.

This is certainly an impressive list of benefits, but why would anyone want to eat genetically engineered rice made using a system called TransGene Stacking II when they could get the same effects from the foods that grow naturally on our earth?

This food is far from natural, and scientists have gone to great lengths to create it. Past attempts to engineer the production of anthocyanin in rice were unsuccessful because of difficulties transferring the genes into plants effectively.

Researchers are still assessing the safety of this Frankenfood, but it could end up being about as good for you as purple ketchup. No one knows what long-term effects consuming these lab-created foods could have on the human body. A similar attempt at enriching rice through genetic modification, golden rice, ended up being a huge flop that ultimately made headlines for its connection to birth defects rather than saving the world. (Click to Site)