Into the Heart

Mulberry Leaf Slows Sugar. . . benefits arteries

One of the most unique qualities of the mulberry leaf is that it contains compounds that inhibit intestinal enzymes from passing sugars into the bloodstream.

This inhibitor compound is called 1-deoxynojirimycin.  Mulberry leaf extract (available as a tea or dietary supplement) also contains compounds such as fagomine, which helps stimulate insulin secretion, and antioxidants such as quercetin/rutin that reduce lipid peroxidation. Antioxidants help prevent the cholesterol in the arteries from becoming polluted and toxic.  

Irregular blood sugar, and insulin spikes are associated with oxidation of LDL cholesterol. This oxidation generates a cascade of cellular activity in the arteries that contributes to coronary artery disease and eventually heart attack or stroke.

High blood sugar (hyperglycemia) is a risk factor for cardiovascular disease. High blood sugar or impaired glucose tolerance is a common feature of both acute myocardial infarction (heart attack) and chronic heart failure.  Enhanced glycemic control slows the progression of cardiovascular diseases.

By preventing large amounts of sugar from entering into circulation, mulberry leaf is also thought to help prevent diabetes and slow the progression of diabetes complications.

The antidiabetic effects of mulberry leaf act as a natural alpha-glucosidase inhibitor: a diabetes medication that blocks the action of enzymes that normally begin to break down certain carbohydrates in the upper part of the small intestine.

A cup of organic mulberry tea to enhance arterial health . . . a comforting thought.

Sources:
Influence of Mulberry Leaf Extract on the Blood Glucose and Breath Hydrogen Response to
Ingestion of 75 g Sucrose by Type 2 Diabetic and Control Subjects
Mudra, M., Ercan-Fang, N., Zhong, L., Furne, J., & Levitt, M.
Am J Clin Nutr, 84:551–55, 2006  

Effect of Mulberry leaves on Diabetes (this is a very informative study)
B Andallu, N Ch Vardacharyulu
International Journal of Diabetes in Developing Countries
2001 Volume : 21, Issue : 3  Page : 147-151

A Red Apple Improves Cholesterol

Procyanidin-rich diets reduce the risk of cardiovascular diseases. 
Foods with the highests procyanidin content include red wine, chocolate, cranberry juice and apples. On average, chocolate and apples contained the largest procyanidin content per serving (164.7 and 147.1 mg) compared with red wine and cranberry juice (22.0 and 31.9 mg).  Procyanidin content varies between apple types with the highest amounts on average observed for the Red Delicious (207.7 mg/serving) and Granny Smith (183.3 mg/serving) and the lowest amounts in the Golden Delicious (92.5 mg/serving) and McIntosh (105.0 mg/serving) varieties.  

Apples and red wine have been demonstrated to reduce coronary artery disease progression. However, the goodness of apples and red wine each provide cardio protection in a different manner. Apple favorable effects (bad) cholesterol. Apple, but not wine, polyphenol extract dose-dependently decreases the esterification of cholesterol and the enterocyte secretion of lipoproteins. Apple polyphenols also decrease apolipoprotein B (apoB) secretion by inhibiting apoB synthesis. Red wine favorably effects good cholesterol by increasing HDL concentrations.

Red wine has favorable effects vascular integrity and platelet reactivity. Red wine has anti-oxidant properties and protects cholesterol from becoming polluted (oxidized). Red wine polyphenols neutralize platelets, making these tiny blood cells less likely to bind together and eventually clog an artery.

Sources:
Apple procyanidins decrease cholesterol esterification and lipoprotein secretion in Caco-2/TC7 enterocytes
Romain Vidal, Sandra Hernandez-Vallejo
Journal of Lipid Research, Vol. 46, 258-268, February 2005

The relationship between wine consumption and cardiovascular risk
Rotondo S, Di Castelnuovo A, de Gaetano G.
Ital Heart J. 2001 Jan;2(1):1-8