One Response to “Iron Removal and Atherosclerosis”

1. admin says:

   May 4 at 4:38 am

   On May 23, 9:38 pm, ironjustice <teamtan…@hotmail.com> wrote:iron
   chelator <<
   

   This would give evidence to the iron being involved because this drug
   probucol is a proven iron chelator and seems to provide the same
   benefit.
   —————-

   Anti-atherosclerotic and anti-diabetic properties of probucol and
   related compounds
   Authors: Tanous, David1; Hime, Neil2; Stocker, Roland3

   Source: Redox Report, Volume 13, Number 2, April 2008 , pp. 48-59(12)

   Abstract:

   Probucol is a diphenolic compound with anti-oxidant and anti-
   inflammatory properties that reduces atherosclerosis and restenosis.
   Unfortunately, adverse effects on blood lipoproteins and cardiac
   electrophysiology have curtailed its use as a drug.
   Compounds related to probucol that have improved efficacy without the
   adverse effects offer promise as novel therapies of cardiovascular
   disease.
   Recent results suggest that these compounds may be used for the
   prevention of type 2 diabetes, a disease that is increasing in
   prevalence and importance world-wide.
   In this review, the molecular mechanisms underlying the beneficial
   activities of probucol and related compounds are described.
   Keywords: PROBUCOL; TYPE 2 DIABETES; ATHEROSCLEROSIS

   Document Type: Review article

   DOI: 10.1179/135100008X259196

   Affiliations: 1: Toronto Congenital Cardiac Centre for Adults,
   Toronto
   General Hospital, University Health Network, Toronto, Canada 2:
   Centre
   for Vascular Research, Bosch Institute and Discipline of Pathology,
   The University of Sydney, Sydney, New South Wales, Australia 3:
   Centre
   for Vascular Research, Bosch Institute and Discipline of Pathology,
   The University of Sydney, Sydney, New South Wales, Australia.
   rstoc…@med.usyd.edu.au

   ———————————-

   http://tinyurl.com/ynpdhm

   "Iron-chelating agents, N-acetyl-L-cysteine (NAC), apocynin,probucol,
   and edaravone, are useful in preventing cardiovascular injury and
   diseases."

   Recent Patents on Anti-Infective Drug Discovery, 2006, 1,
   17-31171574-891X/06 $100.00+.00(c) 2006 Bentham Science Publishers
   Ltd.Recent Progress in Pharmacological Research of Antioxidants
   inPathological Conditions: Cardiovascular Health
   ———————————
   http://www.msnbc.msn.com/id/23578106/

   Could foods help prevent ovarian cancer?
   Flavonoids found in tea, veggies, fruits and beans could lower risk

   Sena Vidanagama / Diets high in certain flavonoid compounds found in
   tea, vegetables, fruits and beans may significantly lower a woman’s
   risk of developing ovarian cancer.
    Cancer prevention is important, but it is particularly crucial for
   those types of cancer not easily detected early. Ovarian cancer, for
   example, often has no symptoms in early stages and is frequently
   diagnosed at a more advanced stage, resulting in poorer survival
   rates
   than other cancers.

   But could natural compounds in plant-based foods help to prevent
   ovarian cancer?

   A new study suggests that diets high in certain flavonoid compounds
   found in vegetables, fruits, beans and tea may significantly lower a
   woman’s risk of developing ovarian cancer.

   Flavonoids are a large family of antioxidant compounds known as
   phytochemicals. They are part of a plant’s natural defense system
   that
   helps the plant fight off disease and infection.

   Lowered disease risk
   Research suggests these compounds could help prevent a variety of
   diseases in humans — including cancer — by protecting cells from
   DNA
   damage. Scientists believe some flavonoids may also deter cancer
   development by helping to regulate cell growth and fight inflammation
   or by changing hormone levels.

   A new study, published in the International Journal of Cancer in
   2007,
   involved almost 67,000 women in the Nurses’ Health Study and looked
   at
   flavonoid consumption over 14 years. Although total flavonoid
   consumption was not shown as related to the risk of developing
   ovarian
   cancer, two particular flavonoids were.

   Kaempferol — a flavonoid found in tea, broccoli, kale and spinach —
   and luteolin — which is provided by peppers, carrots, cabbage and
   celery — were both identified as cancer protective. Women who
   consumed
   the most of these two flavonoids were 40 percent and 34 percent less
   likely, respectively, to develop ovarian cancer compared to women who
   consumed the least. Participants who consumed high levels of a third
   phytochemical, myricetin (found in tea, dried beans, raisins and
   blueberries), also seemed somewhat protected.

   Flavonoid compounds found in vegetables may be part of what’s behind
   an apparent link between vegetable consumption and lower risk of
   ovarian cancer. A landmark report on diet and cancer risk published
   by
   the American Institute for Cancer Research in 2007 noted that some
   evidence suggests that non-starchy vegetables may offer protection
   against ovarian cancer. The report emphasizes that protection could
   come from any of several families of phytochemicals, as well as
   dietary fiber, vitamins and minerals.

   Keep eating those veggies
   Researchers note that determining the relative importance of one
   individual constituent in a food is difficult. A protective effect is
   likely the result of a combination of influences on several pathways
   involved in cancer development.

   Evidence that supports phytochemicals’ role in fighting ovarian
   cancer
   is growing. A 2007 study published in the British Journal of
   Nutrition
   linked greater consumption of carotenoid phytochemicals with a 67
   percent lower risk of ovarian cancer. This included not only beta-
   carotene, the oft-cited carotenoid in deep-orange vegetables and
   fruits, but also alpha-carotene, beta-cryptoxanthin, lutein and
   zeaxanthin — carotenoids found in a wide range of red, orange,
   yellow
   and green vegetables. This research echoed an earlier study, which
   showed a reduction in ovarian cancer risk of greater than 50 percent
   among top vegetable consumers.

   Although the research is promising, for now women are best advised
   not
   to focus on a single potential link highlighted in one or two
   studies,
   but to follow current guidelines to lower overall cancer risk.
   General
   recommendations include following a diet that provides a wide variety
   of vegetables and other plant-based foods, exercising regularly and
   controlling weight.

   (c) 2008 MSNBC Interactive

   ——————————-

   J. Phys. Chem. B, 112 (6), 1845 -1850, 2008. 10.1021/jp076881e
   S1520-6106(07)06881-2
   Web Release Date: January 23, 2008
   Copyright (c) 2008 American Chemical Society
   Complexation of Flavonoids with Iron: Structure and Optical
   Signatures
   Jun Ren, Sheng Meng, Ch. E. Lekka, and Efthimios Kaxiras*
   Department of Physics and School of Engineering and Applied Sciences,
   Harvard University, Cambridge, Massachusetts 02138, and Department of
   Materials Science and Engineering, University of Ioannina, Ioannina
   45110, Greece
   Received: August 28, 2007
   In Final Form: October 31, 2007
   Abstract:
   Flavonoids exhibit antioxidant behavior believed
   to be related to their metal ion chelation ability.
   We investigate the complexation mechanism
   of several flavonoids, quercetin, luteolin, galangin,
   kaempferol, and chrysin, with iron, the most abundant
   type of metal ions in the body, through first-principles
   electronic structure calculations based on density
   functional theory (DFT).
   We find that the most likely chelation site for Fe is the
   3-hydroxyl-4-carbonyl group, followed by 4-carbonyl-5-hydroxyl
   group and the 3′-4′ hydroxyl (if present) for all of the flavonoid
   molecules studied.
   Three quercetin molecules are required to saturate the bonds
   of a single Fe ion by forming six orthogonal Fe-O bonds, though
   the binding energy per molecule is highest for complexes
   consisting of two quercetin molecules and one Fe atom, in
   agreement with experiment.
   Optical absorption spectra calculated with time-dependent DFT
   serve as signatures to identify various complexes.
   For the iron-quercetin complexes, we find a redshift of the first
   absorbance peak upon complexation in good agreement with
   experiment; this behavior is explained by the narrowing of the
   optical gap of quercetin because of Fe(d)-O(p) orbital hybridization.

   —————————————————————————­——

   Who loves ya.
   Tom

   Jesus Was A Vegetarian!
   http://jesuswasavegetarian.7h.com

   Man Is A Herbivore!
   http://tinyurl.com/a3cc3

   DEAD PEOPLE WALKING
   http://tinyurl.com/zk9fk

   - Hide quoted text — Show quoted text -

   > "Iron chelators may be effective in preventing vascular damage"
   

   > Hemoglobin. 2008;32(1-2):123-34
   > Can iron chelators influence the progression of atherosclerosis?

   > Marx JJ, Kartikasari AE, Georgiou NA.

   > Eijkman Winkler Institute, University Medical Centre Utrecht, Utrecht,
   > The Netherlands. m…@planet.nl

   > Epidemiological studies and experimental data suggest iron involvement
   > in atherosclerosis.
   > The relation between iron and atherosclerosis is complex and remains
   > contradictory.
   > In thalassemia patients, non transferrin bound iron (NTBI) and free
   > hemoglobin (Hb) are present in plasma and may accelerate
   > atherogenesis, but its progression may be inhibited by iron
   > chelators.
   > The mechanism whereby iron may stimulate atherogenesis has been
   > intensively investigated.
   > Non transferrin bound iron and sera from subjects with hemochromatosis
   > induced endothelial activation with expression of vascular adhesion
   > molecules and endothelial inflammatory chemokines.
   > Such events could be inhibited by iron chelators and oxygen radical
   > scavengers with intracellular activity.
   > Iron chelators may be effective in preventing vascular damage in
   > patients with high concentrations of NTBI as found in thalassemia.

   > Publication Types:
   > Review

   > PMID: 18274990 [PubMed - indexed for MEDLINE]

   > Who loves ya.
   > Tom

   > Jesus Was A Vegetarian!http://tinyurl.com/2r2nkh

   > Man Is A Herbivore!http://tinyurl.com/a3cc3

   > DEAD PEOPLE WALKINGhttp://tinyurl.com/zk9fk