Sunday, August 22, 2010

 Inositol may not be as helpful to Alzheimer's patients
(no significant correlation)  
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If your loved one suffers from Alzheimer's Disease, any hope for treatment is worth looking at. Recently, two partnered research drug companies talked publicly about a trial they had completed on treating Alzheimer's with inositol. Although they put a brave face on things, when you read between the lines, the results are not encouraging. Inositol (chemical name cyclohexane-1,2,3,4,5,6-hexol) is a chemical substance that occurs naturally in many foods, particularly fruits, beans, grain and nuts. It is also synthesized by the human body. There are many varieties of inositol, and research has shown that some may help with symptoms of depression and bipolar disorder. It has also been thought that some inositols help prevent the clumping of amyloid-beta proteins in the brain, which is an Alzheimer's phenomenon that degrades nerve synapses and can lead to symptoms such as memory loss, confusion, and loss of ability to learn.
In 2007, the research pharmaceutical concerns Elan Corporatio, plc and Transition Therapeutics, Inc. received Food and Drug Administration approval to fast-track research on a substance called ELND005, or Scyllo-inositol, in the treatment of patients with mild to moderate Alzheimer's. The companies issued a news release on August 9, 2010, published on financialpost.com, saying that Phase II research is complete and the results will be published in a peer reviewed journal. Based on the results, they plan to seek approval for a Phase III trial. Market analyst Zack Equity Research, in a report published on August 16, 2010 on Yahoo Finance, speculates that the companies may seek a partner among the major pharmaceutical production firms to help finance a further study. Read moreassociatedcontent.com
TODAY'S PHOTO    
   

Novel fibers show bone health potential
Dextrin and soluble fibers from corn may boost bone mineral content and offer a novel ingredient for the bone health market, suggests a study from Tate & Lyle and Purdue. Read morenutraingredients.com
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