The prostate causes a number of major health concerns for men as they age. If you or your loved one hasn’t been to the doctor since childhood, there’s a good chance you want to get a prostate examination.
Prostate health becomes a focal point of concern after age 40. More than 30 million men suffer from some sort of prostate problem that can greatly affect their quality of life. The three areas of most concern are Continue reading →
Green tea is known for its ability to protect against tumor growth and fight high cholesterol, which can lead to heart disease. In the latest health news, green tea has been found to have yet another feather in its health preventative cap: researchers say that the tea is an excellent remedy for the good health of your teeth and mouth. Continue reading →
A new imaging technique could help doctors and researchers more accurately assess the extent of nerve damage and healing in a live patient. Researchers at Laval University in Québec and Harvard Medical School in Boston aimed lasers at rats’ damaged sciatic nerves to create images of the individual neurons’ insulating sheath called myelin. Physical trauma, repetitive stress, bacterial infections, genetic mutations, and neurodegenerative disorders such as multiple sclerosis can all cause neurons to lose myelin. The loss slows or halts the nerve’s transmission of electrical impulses and can result in symptoms such as numbness, pain, or poor muscle control.
Using their images of neurons, the researchers measured the thickness of the myelin at different locations Continue reading →
There is a rapidly-growing resistance to antibiotics that has given way to antibiotic-resistant “superbugs” like Methicillin-resistant Staphylococcus aureus (MRSA) and Carbapenem-resistant Klebsiella pneumoniae (CRKP), and even the strongest antibiotic drugs available have all but lost their ability to treat even the most common infections that afflict people today.
However, a research scientist from the Fraunhofer Institute for Cell Therapy and Immunology IZI in Leipzig, Germany, has discovered that simple, natural amino acids work better than antibiotics at treating infections, and they do not cause harm to healthy cells in the body.
We all know why Starbucks puts boxes of breath mints close to the cash register. Your morning latte can create a startling aroma in your mouth, strong enough to startle your co-workers too.
But intriguing new research from Tel Aviv University by breath specialist Prof. Mel Rosenberg finds that a coffee extract can inhibit the bacteria that lead to bad breath. New laboratory tests have shown that the extract prevents malodorous bacteria from making their presence felt ― or smelt.
“Everybody thinks that coffee causes bad breath,” says Prof. Rosenberg, “and it’s often true, because coffee, which has a dehydrating effect in the mouth, becomes potent when mixed with milk, and can ferment into smelly substances.”
But not always: “Contrary to our expectations, we found some components in coffee that actually inhibit bad breath,” explains Prof. Rosenberg. The findings were presented last month to members of the International Society for Breath Odor Research in Germany by Yael Gov, a researcher in Prof. Rosenberg’s laboratory
A “taster’s choice” for stopping bad bacteria
In the laboratory, the team monitored the bacterial odor production of coffee in saliva. In the study, three different brands of coffee were tested: the Israeli brand Elite coffee, Landwer Turkish coffee, and Taster’s Choice. Prof. Rosenberg expected to demonstrate the malodor-causing effect of coffee in an in vitro saliva evaluation developed by Dr. Sarit Levitan in his laboratory. To his surprise, the extracts had the opposite effect.
“The lesson we learned here is one of humility,” says Prof. Rosenberg. “We expected coffee would cause bad breath, but there is something inside this magic brew that has the opposite effect.”
Prof. Rosenberg would love to isolate the bacterial-inhibiting molecule in order to reap the biggest anti-bacterial benefits from coffee. “It’s not the raw extract we will use,” he says, “but an active material within it.” His latest discovery could be the foundation for an entirely new class of mouthwash, breath mints and gum. Purified coffee extract can be added to a breath mint to stop bacteria from forming, stopping bad breath at its source, instead of masking the smell with a mint flavor.
Prof. Rosenberg previously developed a popular mouthwash sold widely in Europe, a pocket-based breath test, and an anti-odor chewing gum.