Two studies were published in the September 2007 issue of Nature Chemical Biology demonstrating for the first time that it’s possible to take a complex chain of enzymatic reactions and reconstruct them in vitro (meaning in a test tube) to synthesize a natural product that has therapeutic potential.
Smoking Cessation Timeline: What Happens When You Quit
August 30, 2007 | by
In the U.S., one-quarter of adults 18 years of age and older smoke cigarettes [1]. Smoking is truly a deadly habit. With about 4000 known chemicals in tobacco smoke, more than 50 of them are known to cause cancer. According to the World Health Organization, every six seconds someone in the world dies from tobacco use [2].
How’s this for bad odds: tobacco kills 50% of its regular users. One out of every two regular smokers will die from smoking [2].
In addition, an estimated 200,000 people die every year due to second-hand smoke exposure at work. The United States Environmental Protection Agency estimates that second-hand smoke is responsible for approximately 3000 lung cancer deaths annually among non-smokers [2]. Additionally, new research has linked second-hand smoke exposure to psychological problems in children, including attention deficit disorder (ADHD) and conduct disorder.
The best time to quit smoking is RIGHT NOW. And while quitting is tough, you can start counting the benefits of not smoking in as little as 20 minutes. Here’s what happens to your body when you quit smoking [3-5]:
Healthy Fast Food Not So Healthy
August 27, 2007 | by
Have you ever wondered if those healthy fast food meals are really any better for you? McDonald’s has the Fruit ‘n Yogurt Parfait, Wendy’s offers Garden Sensations salads and at Burger King you can even get a veggie burger.
Yogurt, salad, veggie burger … these are all healthy foods.
However, new research suggests that healthy fast food meals have the same effect on your cardiovascular system as a burger, fries and a soda.
Bitter Coffee, Better Health?
August 23, 2007 | by
I love my coffee. Who doesn’t want (or need for all you coffee addicts out there) a cup of freshly brewed java to start their day? However, the bitterness of coffee is something most of us could do without.
Now chemists in Germany and the U.S. say they have identified the chemicals that are largely responsible for coffee’s bitterness. Their study, one of the most detailed chemical analyses of coffee bitterness to date, was presented this week at the 234th national meeting of the American Chemical Society [1].
