Doctors draw conclusions
Alexey Levin, Voice of AmericaProtein-analgesic
American and Finnish experts in molecular biology have once again become convinced that science often discovers completely new properties in seemingly well-studied objects. The staff of the University of North Carolina School of Medicine, together with colleagues from the University of Helsinki, demonstrated this old truth during a study of prostatic acid phosphatase, in the generally accepted abbreviation PAP.
This enzyme has long been of interest to oncologists, since its concentration jumps sharply in the blood of patients with metastatic prostate cancer. And last year, German scientists reported that prostatic acid phosphatase in the seminal fluid significantly facilitates infection with the acquired immunodeficiency virus.
Now it turned out that PAP is also the strongest natural analgesic. In this capacity, it works no worse than morphine, only it acts several times longer. Mark Zylka and his colleagues in experiments on mice found that a single injection of this substance eliminates pain for three days, while morphine acts for no more than five hours.
They also found the cause of PAP's analgesic effects. Experiments have shown that this enzyme promotes the destruction of adenosine triphosphate molecules, which secrete excited nerve cells responsible for pain perception. These molecules are involved in the transfer of nerve impulses that cause pain. When they are in short supply, such impulses are blocked, and the pain subsides.
Scientists from the Zilka group hope that painkillers of a new type will be created on the basis of PAP, which can be used both in injections and in tablets.
Saving bitternessResearchers at the University of California have identified a link between the bitter taste of food and the work of the intestine.
True, these results were obtained only in experiments on mice, but scientists believe that they are directly related to humans.
In recent years, it has been proven that substances that have a bitter taste excite specialized receptors located in the mucous lining of the small intestine. Now Timothy Osborne, professor of molecular biology and biochemistry, and his colleagues have found out that these receptors give commands to increase the secretion of the hormone cholecystokinin, which is also produced in the upper part of the small intestine.
This hormone, which is also called pancreozymin, suppresses appetite and therefore counteracts further eating of bitter food. At the same time, it slows down the digestive process and thereby prevents its assimilation.
Professor Osborne believes that the discovered physiological mechanism was created by evolution to protect against food toxins, which often have a bitter taste. Interestingly, it works the better the lower the cholesterol content in food. This is probably due to the fact that the source of most toxins are products of plant origin, where there is no cholesterol at all.
About the benefits of vitamin DDistinguished Professor of the University of California Anthony Norman [Anthony Norman] came to the conclusion that vitamin D deficiency negatively affects the work of many organs of the human body.
Until recently, it was believed that the deficiency of this vitamin mainly affects only the strength of bone tissue. However, according to Norman's article in the American Journal of Clinical Nutrition, this vitamin is also needed for the functioning of the immune system, the production of insulin by islet beta cells of the pancreas, the regulation of blood pressure, ensuring muscle tone and normal brain function.
Professor Norman counted at least 36 different tissues that respond to vitamin D levels. Their list includes tissues of such important organs as bone marrow, mammary glands, small and large intestines, stomach, prostate gland, kidneys, lungs and retina of the eye.
Moreover, it has now been proven that the lack of this vitamin increases the risk of malignant tumors of a number of organs, including the large intestine and prostate. This month, researchers at Emory University of Atlanta reported that the same factor may contribute to the development of Parkinson's disease.
Vitamin D is synthesized by human skin under the influence of the ultraviolet component of solar radiation. However, the same ultraviolet light contributes to the development of skin cancer, which dermatologists constantly warn about. We also get vitamin D from food, but Professor Norman considers this source insufficient. He recommends that adults of all ages take vitamin preparations to bring the daily dose of vitamin D to 2,000 international units.
This is much more than the generally accepted daily intake of vitamin D, which in the United States does not exceed 600 units, and in Russia and many other countries do not reach this level.
Portal "Eternal youth" www.vechnayamolodost.ru15.10.2008