Adding Engaged Years to Your Life

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Category : Health

Want to add a few years to your life? How about a few more fulfilling years? A new study printed in the Cell Press Journal Trends in Cognitive Science, April, 27 edition suggests that we should start maintaining brain health before we notice decline, not after. The key to successful aging may indeed be related to this old adage, “An ounce of prevention is worth a pound of cure”.

Apparently, how educated or active our brains are in younger years won’t give us a substantial leg up either. According to the study, while mentally demanding careers may provide an initial advantage to preserve healthy brain function; those benefits quickly dissipate after retirement. Instead, what may tip the scale in our favor is “social engagement”. Being active mentally and physically have been touted for years, and now, being socially engaged is deemed just as critical. Added to these findings is that new social interactions are key. Conversely, social isolation can cause serious accelerated brain aging.

We all NEED socialization to be healthy.

So apparently this latest research is complimenting something we all already know here at Meals-on-Wheels. Our volunteers, who visit with our clients daily, are critical in preserving longevity.

Now science has finally caught up to the fact that it’s good for the volunteer as a preventative measure, too!

 

 

Luanne

Article References:

http://www.cell.com/trends/cognitive-sciences/

L Nyberg, M Lövdén, K Riklund, U Lindenberger, L Bäckman. Memory aging and brain maintenance. Trends in Cognitive Sciences, April 27th 2012.

Emotionally, the best may be yet to come

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Category : Health

Researchers are finding that older people are many times happier than their younger counterparts. Life experience, passage of time and emotional stability appear to be driving factors.

Karah

Original Article By Shari Roan Los Angeles Times Staff Writer

For centuries, sages have alluded to a richness in life’s later years that is lost on the young. But only in the last decade have researchers begun to measure happiness across the life span and, in doing so, try to understand why older people tend to be so content.

The explanation doesn’t appear to be biological — some chemical in the brain that mellows us just when all those plump neurons needed for thinking and memory are shriveling up. Rather, most scientists now think that experience and the mere passage of time gradually motivate people to approach life differently. The blazing-to-freezing range of emotions experienced by the young blends into something more lukewarm by later life, numerous studies show. Older people are less likely to be caught up in their emotions and more likely to focus on the positive, ignoring the negative.

“When you have that disaster at 10 in the morning, you can deal with it better when you’re older,” says Stacey Wood, a neuropsychologist and associate professor at Scripps College in Clairemont. “With people in their 20s, it throws them off. They experience more emotion, and it’s more intense emotion.”
In a study published in September in Psychological Science, Wood and her collaborator, neuroscientist Michael Kisley of the University of Colorado, recorded the brain activity of 63 adults, ranging in age, who were shown a series of negative and positive images, such as dead animals or a bowl of ice cream. Older adults were about 30% less reactive to the negative images compared with the younger adults.

Other studies have found similar results — that older people experience negative emotion less often and recover from it more quickly. The insult that has your blood boiling for three days at age 20 may not even register a spike in blood pressure at age 60. And despite — or perhaps because of — the fact that anyone with gray hair has likely experienced his or her fair share of suffering, older folks are also adept at transcending bad memories.

“What we see is a real difference in how negative information is processed by the brain,” Wood says. “When we talk about maturity or wisdom, we’re talking about that ability to integrate negative emotion or cognitive information; being able to weigh it and not find it so disruptive.”

Why people regulate their emotions better as they age may be due in part to school-of-hard-knocks experience. Eventually they learn the world will not end when the car breaks down or the child gets strep throat. The later stages of life also offer more opportunities to actively avoid those parts that are stressful or upsetting, Wood says.

“You can surround yourself with less negative people and events,” she says. “At a certain point, you’re established in your career. You don’t have to put up with that annoying boss any more. You can structure your life the way you want to.”

Influence of time

One of the first researchers to discover that older people tend to be happier thinks there’s another reason for this greater emotional control. It’s linked to a person’s sense of time. Older people are aware that life doesn’t last forever — and, with a finite amount of time ahead, they think it should be well spent.

In a study at Stanford University’s Center on Longevity, psychologist Laura Carstensen showed that people who perceived their future time as limited had goals that were emotionally meaningful. People who perceived their futures as open-ended had goals that tended to be knowledge-related. Carstensen concluded that, as people age, they encounter “shrinking time horizons.” With less time left, people tend to focus on the now. The 2002 study was published in the journal Psychology and Aging.

“As people come to appreciate the fragility of life, they tend to put more value on it,” she says.

Younger people may anticipate that the older years will be bleak because the body fails and the mind is aware that time is running out. But older people typically aren’t depressed by that.

“The paradox of aging is that there is this decline in physical well-being and cognitive status and yet an increase in psychological well-being,” Carstensen says. “We [colleagues in her laboratory] don’t think of that as a paradox, of course, because it’s the decline that reminds people that life will not go on forever.”

With an eye on the clock, older people are more selective about their activities and relationships, Wood says. The happiest find ways to feel useful, giving them a sense of purpose and making their time feel meaningful. The happiest tend to say they enjoy serving others in some capacity.

“I think of old age as the richest form of emotional satisfaction that is possible,” Carstensen says. “There are still positive emotions, but there is also an understanding and appreciation that there is an ending around the corner.”

An appreciation of remaining time leads older people to be more grateful for what they have, Carstensen and other researchers say. And being thankful is great for mental health. Studies by Robert A. Emmons, a psychology professor at UC Davis, show that people who focus on what they are grateful for have better emotional well-being, especially a positive mood, compared with people who focus on the negative or neutral information.

“When you focus on gratefulness, you see that other people are providing you with support and value you,” says Emmons, author of the book “Thanks! How the New Science of Gratitude Can Make You Happier.” “You see that good stuff doesn’t just happen randomly. It helps you make sense out of life. Grateful people see their lives as gifts.”

Being able to forgive is the flip side, he adds. “It helps reduce negative emotions like anger and resentment.”

That’s why neurotics, who get stuck on life’s hurts, may be among the few personality types that don’t mellow with age, Carstensen says. Neurotics are people who “keep going back to the same negative relationships and the same negative thoughts. They don’t change,” she says.

In fact, individual temperament is still the best predictor of happiness overall, Wood says. A child who is always smiling will likely be joyful decades later. The grumpy 30-year-old will likely be a grumpy, if slightly less so, 70-year-old.

A pleasant surprise


Why does the idea of being most happy in old age come as a shock to young and old alike? Psychological science has a reason for that too. We humans are terrible at predicting what will make us happy.

Younger people tend to think that happiness is getting what you want: a fabulous body, great job, true love, a nice place to live and a good ride. No one should dismiss the hopeful dreams of the young, but it’s just not that simple, Wood says.

“We try to make decisions that make us happy, but we’re not good at doing that,” she says.

Well-known research shows that a sudden increase in wealth doesn’t correlate to long-term gains in happiness, and people who become paralyzed due to accidents return from despair to their previous levels of happiness. Parents assume they will be bereft when the kids leave home, but happiness and marital satisfaction typically improve.

Aging too falls into that puzzling category in which reality often defies expectations.

“Why is it that when we think of age, we think about all the bad things that will happen?” says Dr. Peter Ubel, director of the Center for Behavioral and Decision Sciences in Medicine at the University of Michigan, who has studied happiness among ill and older people. “That is one of the reasons we don’t anticipate happiness in aging very well.”

Until recently, psychological study focused almost solely on life’s negatives: bad behavior, troubled relationships, depression and stress. Today, researchers are also studying so-called positive psychology — those factors that help people thrive mentally and emotionally.

The study of elder happiness has been a fruitful foray in positive psychology, experts say, showing that older people are happier if they stay socially connected, pursue new experiences and do things that make them feel useful.

Young can benefit too

Such research offers lessons for younger people as well. Teaching adolescents and young adults about the joys of volunteer work and community service may pry them from the self-centeredness that contemporary society reinforces, Emmons says.

“We live in a culture where people expect certain entitlements; ‘I’m owed these things,’ or ‘I deserve these things,’ ” Emmons says. “It goes against the spirit of having a sense of purpose and being useful.”

Similarly, teaching a child to count his or her blessings might place that child on an elevated happiness trajectory that persists throughout life, he suggests.

The rare younger people who experience the rich happiness common to their elders may be those who have recovered from life-threatening illness or addiction, Carstensen says. She cites research that shows people often feel differently about their lives after surviving a serious illness. They have come face-to-face with the “shrinking time horizon” that older people routinely live with.

“As people come to appreciate the fragility of life, they tend to put more value on it,” she says. “There is something about recognizing our own mortality.”

Combining the mental shrewdness of youth with the ability to savor life might be a successful recipe for contented living — whatever one’s age.

“If only younger people could step out of themselves and focus on the positive and realize life is fragile and life is valuable,” Carstensen says. “And if older people could think about the future and worry a little bit more, that’s probably good.”

For example, elderly people may be too trusting. They are the most likely to be victims of financial scams, and they may make bad healthcare or financial decisions because they fail to think critically through the pros and cons of a situation.

Freedom to grow old

Elders will probably always have the last laugh, Carstensen says. Young people typically don’t have the freedom to be as choosy about their activities and relationships. They have to show deference to the professor, please the boss, network with business acquaintances, discipline the toddler and beg the banker for a mortgage.

“That is what goes on in youth,” she says. “Younger people have to prepare for a long, nebulous future. That is anxiety-producing. I’m not sure it would be adaptive for young people to say, ‘I’m not going to worry about the future,’ because you do have to worry about the future.’ ”

As people age, they are gradually relieved of the burden of planning for the future, she notes.

In the words of the psychologically astute British poet Robert Browning: “Grow old along with me! The best is yet to be, The last of life, for which the first was made.”
Copyright © 2011, Los Angeles Times

This article was selected on 12/14/11 by MOW staff from The Los Angeles Times online publication

The original article may be found at:

http://www.latimes.com/features/health/la-he-happiness15oct15,0,2532020.story

Healthy Latin Cuisine ??? Yes, Indeed.

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Category : Community, Food and Recipes, Meals-On-Wheels Staff

  This article is already starting to make quite a buzz on Twitter and in the socialsphere.  We hope more people can share this article, enjoy the recipe and learn more about the vision of Meals-on-Wheels Greater San Diego.  Many top chefs and culinary institutes have come together to help create this innovative new program which will introduce healthy Latin Cuisine to our seniors.  Thank you sincerely for reading.  Enjoy!

 

Joe

 

 

 

Each and every one of you is reading this posting because you have some special passion for food. Whether it’s in the sharing of special recipes and tips from friends or famous chefs, or actively studying culinary arts and nutrition, you are hooked!

Think of all the ways we engage with food. We travel around the world to discover different cultural influences and tastes. We spend hours preparing special delectable delights for ourselves and others to enjoy. We socialize around food, and yes, some of us even obsess over food! It is so much more than mere sustenance. Gathering around to “break bread” is culturally engrained in our very way of life. As long as we are fortunate enough to have the means and access, food is part of the very fabric of our beings.

Now consider what it would be like if you could no longer leave your home to do your own shopping or favorite restaurant hopping. And what if you could not prepare your own meals anymore due to health, frailty or expense?  Besides being absolutely devastating to most of our food-centric readers, these limitations would have also removed one very important aspect of enjoying food, socialization.

Most of us know that Meals-on-Wheels delivers meals to homebound seniors. They do so with a warm hug and smile providing much needed social contact.  And now, Meals-on-Wheels Greater San Diego is about to make that experience even more enjoyable for many seniors.  As a result of receiving a “Vision” grant from Walmart, in combination with Meals On Wheels Association of America, Meals-on-Wheels Greater San Diego is now developing a whole new approach to serving seniors. They are charged with creating a methodology to develop new healthy menu options that can be used for Meals on Wheels organizations throughout the nation and can serve the growing demand for a variety of healthy meals and choices for homebound seniors.

“Certainly we serve healthy food today. However, I know when I get to the age where I may need Meals-on-Wheels, I am most likely going to want organic food, or gluten-free offerings”, said Luanne Hinkle, Director of Development for Meals-on-Wheels Greater San Diego. “We knew we needed to look at what seniors will want to eat and what their palate will demand in the future. Seniors must have meal options that are not only healthy, but are palatable and tasty to them. We know that if the seniors we deliver meals to do not like the food and don’t eat it, then we have failed.”  After looking at demographics in San Diego that showed the number of Hispanic Seniors was growing rapidly, Healthy Latin Cuisine was Meals-on-Wheels’ newest menu-choice option.  “We have low-fat and low sodium menu options now, along with diabetic-friendly meals. Today we are developing  Healthy Latin Cuisine, tomorrow we may need to develop Healthy Asian Cuisine or Vegan choices.  The methodology we are building today will allow us to respond quickly and effectively to future demands”, Hinkle shared.

But how did they begin to create the very best in Healthy Latin Cuisine menus that are tasty, healthy and culturally responsive?  Fortunately, San Diego has some wonderful resources for this undertaking, including two of San Diego’s top Latin Cuisine Chef’s:  Chef Norma Martinez  El Vitral and Chef Isabel Cruz, proprietor of 6 restaurants, including Dragonfly ,Isabels Catina and Barrio Star.  Chef Martinez is well-known for her in-depth knowledge of spices and sauces throughout the various regions of Mexico, while Chef Cruz creates signature Latin-Asian fusions mixed with the healthiest cuisines of the Pacific Rim. What more could a Latin cuisine-loving gourmand want? Amidst incredibly busy schedules, including opening a new restaurant, these ladies generously gave of their time and talent to help.  Both women very much honor their heritage and love the senior population that Meals-on-Wheels serves.   Giving back in this way to the community was a quick decision for both chefs.

 

Flank Steak with Sweet Potatoes, Cherry Tomatoes, and Green Onions  – One of Isabel Cruz’s  Healthy Latin Cuisine Recipes developed for Meals-on-Wheels Greater San Diego

4 servings

¼ cup plus 3 tablespoons olive oil

¼ cup red wine vinegar

1 teaspoon ground cumin

1 tablespoon dried oregano

⅛ teaspoon kosher salt

1 flank steak (about 1 ½ pounds)

2 large sweet potatoes, peeled and cut into 1-inch cubes

1 pint cherry tomatoes

2 bundles green onions, green parts, only, cut into 1 ½ inch pieces

Freshly ground black pepper

½ cup guava sauce (See attached recipe)

Preparation:

Whisk the ¼ cup oil, the vinegar, cumin, oregano, and 1/8 teaspoon salt together in a glass baking dish.  Add the flank steak, turn so the meat is well coated, and then cover with plastic wrap.  Refrigerate for at least 3 hours or overnight.

Place the sweet potatoes in a medium saucepan and cover with salted water.  Bring to a boil over medium heat and cook until the sweet potatoes are tender when easily pierced with the tip of a knife but still hold their shape, about 5 minutes.  Drain and set aside.

Remove the steak from the refrigerator 15 to 30 minutes before cooking.

Preheat your grill to high or heat a grill pan over medium-high heat.

Place the steak on the hot grill and cook for about 4 minutes, or until browned, before turning.  Cook the second side for about 3 minutes for medium-rare.  Transfer the flank steak to a cutting board and let it rest while you finish the garnish.

Heat the 3 tablespoons olive oil in a large sauté pan over medium-high heat until hot but not smoking.  Add the sweet potatoes and let them cook, undisturbed, for about 2 minutes before turning them.  Cook for about 2 minutes more, or until golden brown and crisp.  Add the cherry tomatoes and sauté until they begin to blacken, about 2 minutes.  Add the green onions and stir for about 1 minute; they should soften but retain their bright green color.  Season with salt and pepper and transfer to a large platter.

Slice the steak against the grain into ½ inch slices. Fan the slices of steak around the vegetables and drizzle the guava sauce over the steak.  Season with a sprinkling of salt and some pepper.

Guava Sauce

Makes about 1 cup

1/3 cup cubed guava paste

1 garlic clove, minced

2 tablespoons olive oil

2 tablespoons dry white wine

⅛ tsp. kosher salt

 

 

 

 

 

 

 

 

 

 

 

 

Isabel Cruz, Owner, Executive Chef

“Meals-on-Wheels is putting so much time and attention into the creation of healthy Hispanic menu options for seniors in San Diego. I think it’s really very special to be involved. It’s so important to take care of our elders and an important part of the Hispanic culture. “  Isabel Cruz  Photo Courtesy of Luanne Hinkle

 

In addition to these renown chef partners, San Diego Mesa College Culinary and Nutrition programs pitched in for nutritional analysis, menu preparation and testing, with Meals-on-Wheels nutrition interns following geriatric nutrition guidelines.

 

San Diego Mesa College Culinary Arts Student Participants, Photo courtesy Luanne Hinkle

And now the partnership with famous chefs continues as Chef Isabel Cruz, along with 10 other chefs, will compete for the prestigious Chefy Award presented at Meals-on-Wheels Bootleggers’ Ball on June 30 at the San Diego Sheraton Hotel and Marina.  Guests have the opportunity to sample competing appetizers and vote for their favorite chef, as well as enjoy a plated dinner and dancing. All in support of Meals-on-Wheels Greater San Diego, an agency devoted to keeping seniors independent and healthy in their own homes, while enjoying food they prefer and the company of a caring volunteer.

Chefy, the prestigious award and “man” around town, sampling fine cuisine of the participating chefs in the Appetizer Challenge at the Bootolegger’s Ball, June 30th. Pictured in front of JRDN, home of participating Executive Chef, David Warner

Featured Appetizer Challenge Chefs

Chef Isabel Cruz:                 Barrio Star

Chef Johnny Duran:            Top of the Market

Chef Bernard Guillas:          The Marine Room

Chef Rich Huarte:                 New York on Rye

Chef Michael Jacobs:          Proud Mary’s

Chef David Meade:              Nobu

Chef Jeff Roberto:                Sushi on a Roll

Chef Andrew Sasloe:           The Cosmopolitan
Restaurant & Hotel

Chef Tyler Thrasher:           Brooklyn Girl Eatery

Chef David Warner:             JRDN

Chef Julie Weiss:                 The Wild Thyme Company

 

With the collaboration between these renowned chefs, Mesa College and Meals-On-Wheels, San Diego seniors from the Latin community will soon be able to enjoy ethnically inspired dishes.  The ultimate beauty, however, is that all seniors can partake in these new delectable and healthy menu options. With menus on the horizon like this, and the only qualification for service being over 60* years of age, perhaps many of you would sign up for Meals-on-Wheels too!

 

*Meals-on-Wheels Greater San Diego is a fee for service agency.  The fee for both Lunch and dinner and accompanying beverages is $7.00 a day, delivered. Lunch only or dinner only is $4.00 a day delivered.  Meals-on-Wheels San Diego accepts no direct Federal funding and subsidizes every meal to make up the difference between fees charged and actual costs. Volunteer, Donate or Get Meals. Or visit www.meals-on-wheels.org for more information.

 

Chef Bernard Guillas – The Marine Room

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Category : Community, Events, Food and Recipes

Stephanie DiStefano presents Chef Bernard Guillas of The Marine Room, one of eleven top San Diego chefs competing for Chefy at this year’s Bootleggers’ Ball on June 30.

Steph

 

 

 

 

 

 

Q:           If you were deserted on a remote island and only had 2 spices with you- what would they be and why?

A:            Fennel Pollen and Star Anise Powder.  Fantastic, multi-purpose usage.  Perfect for any fish that I would catch for lunch.

Q:           Could you recall the moment(s) that led up to you becoming a Chef?

A:            When you have an uncle who is a butcher, another a baker and a whole family of farmers, it makes it a natural transition to become a chef.  But cooking with my Grandmother every Sunday after church was the deciding factor for me.

Q:           Recall back to your early culinary career- what was the hardest dish you had to keep making over and over again until you perfected it?

A:            It is not a dish, but it is what makes it sing…sauces…Sauces are very technical and as Pierre Chambrin, former chef of the White House, would say – “A great saucier will become a great chef.”

Q:           What is your message to other Chefs that will be present for our MOW Gala in June?

A:            It is all about Sharing the Love and making a difference in our community.

Q:           Have you ever wanted to do something else with your life professionally? If so, what?

A:            Photographer.  I love to capture that special moment on film.

Q:           What is your nickname from childhood? How did you get that nickname?

A:            Bernichon was my nickname.  What can I say?  As sweet as chocolate.

Q:           Do you have any tips for those who aspire to be a successful chef like yourself?

A:            It is all about dedication and the commitment to excellence.  It is a true heart of giving.

Q:           If you could vacation anywhere in the world- where would that be?

A:            I would go to Tibet and spend a month in a Buddhist temple.  I would love to discover my inner-self via meditation in the highest mountain and warmest people in the world.

Q:           If you could meet anyone -deceased or not- who would it be and why?

A:            It would be my ancestors as I would like to discover their way of living and where it all began.

Q:           If you could get rid of one form of modern technology- what would it be and why?

A:            My Blackberry…I prefer the fresh blackberries that I could make a cobbler with. You can eat it and I don’t have to listen to it.

Q:           Did you ever learn how to play a musical instrument? If so, which one?

A:            I learned how to play the trumpet when I was a kid.  I was in the school band in my home town of Pleucadeuc – population 1,012.

Q:           What is it about Meals-on-Wheels Greater San Diego, Inc. that has you volunteering with us?

A:            To celebrate, respect and support our elderly community.  After all…we are all going in the same direction.

Q:           Name a quality that many folks do not know you have. For example- you are a natural comedian…

A:            Dancing…from jazz to samba…it is all about the rhythm. It makes me happy.

Q:           Name something you’ve always wanted to do but never got around to doing it.

A:          Playing the piano and the violin.

Q:           Name a job you would never want to have.

A:            Every job has very interesting aspects.  And I respect and admire everyone who puts in an honest days work. Unfortunately, sometimes the choice is not yours.

Q:           What is your favorite dish and who cooked it for you?

A:            Buckwheat crepes that my Grandmother would cook over a wood fire.  It would be savory with eggs, ham, salad and gruyere.  Simply delicious.

Q:           What musician are you listening to right now?

A:            Patricia Kaasz – amazing jazz singer and Talise Trevigne who just released her first Opera CD and it made it in to the top 10 nationwide.

Q:           What is the craziest thing a client has asked you to make them?

A:            A slow food dinner in Australia where I cooked two – 300 pound hogs in a smoker overnight in the middle of a vineyard in the township of Mildura.

Q:           What Hollywood actor would you pick to play you in a movie about your life?

A:              Robert De Niro or Leonardo Di Caprio

Q:           Name something about the 1920’s that you love.

A:            Actually I prefer to go back to the 1900’s – La Belle Epoque in Paris.  Fashion, artists and the birth of a new century.  I could see myself being the chef of the Grand Vefour.  A Grande Dame in Paris.

 

Learn more about Chef Bernard and the other chefs competing for Chefy by visiting our 3rd Annual Appetizer Challenge Chefs’ page.

Chef Bernard Guillas – The Marine Room

Grapes may help prevent age-related blindness

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Category : Health

New study shows that if grapes are regularly consumed from an early age- it may prevent blindness and further damage to retinas…

Lesieli

 

 

 

 

 

 

 

 

Eating grapes may slow or help prevent the onset of age-related macular degeneration (AMD), a debilitating condition affecting millions of elderly people worldwide, say researchers.

The antioxidant actions of grapes are believed to be responsible for these protective effects.

A new study compared the impact of an antioxidant-rich diet on vision using mice prone to developing retinal damage in old age in much the same way as humans do.

Mice either received a grape-enriched diet, a diet with added lutein, or a normal diet.

The result showed that the grape-enriched diet protected against oxidative damage of the retina and prevented blindness in those mice consuming grapes.

While lutein was also effective, grapes were found to offer significantly more protection.

“The protective effect of the grapes in this study was remarkable, offering a benefit for vision at old age even if grapes were consumed only at young age,” said Silvia Finnemann, PhD, principal investigator, Department of Biological Sciences, Fordham University in New York.

Dr. Finnemann noted that results from her study suggest that age-related vision loss is a result of cumulative, oxidative damage over time.

“A lifelong diet enriched in natural antioxidants, such as those in grapes, appears to be directly beneficial for RPE and retinal health and function,” she revealed.

Age-related macular degeneration is a progressive eye condition, leading to the deterioration of the center of the retina, called the macula. It is the leading cause of blindness in the elderly.

Aging of the retina is associated with increased levels of oxidative damage, and oxidative stress is thought to play a pivotal role in the development of AMD.

In AMD, there is a known decline in the function of retinal pigment epithelium cells (RPE), which are the support cells for the photoreceptors in the retina that are critical to the process of converting light into sight.

The RPE dysfunction is caused by 1) a build-up of metabolic waste products (known as lipofuscin) in the RPE itself and 2) an oxidation burden on the RPE that compromise important metabolic pathways.

The resulting dysfunction, distress and often death of the RPE cells lead to AMD.

This study showed that adding grapes to the diet prevented blindness in mice by significantly decreasing the build-up of lipofuscin and preventing the oxidative damage to the RPE, thus ensuring optimal functioning of this critical part of the retina.

“Preserving eye health is a key concern as we age and this study shows that grapes may play a critical role in achieving this,” said Kathleen Nave, president of the California Table Grape Commission.

“This is good news for consumers of all ages who enjoy grapes, and adds to the growing body of evidence that grapes offer an array of health benefits,” Nave added. The study was published in Free Radical Biology and Medicine. (ANI)

This article was selected on 01/20/2012 by MOW staff from the Big News Network.com online publication.

Original article may be found at: http://feeds.bignewsnetwork.com/?sid=202802068#.TxmrlS7-jko.gmail

Keywords: grapes, protective effects, eye condition, cause of blindness.

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