/oss/taxonomy/term/463/all en /oss/article/health-nutrition/can-avocados-lower-my-cholesterol <p>There aren’t many well-done nutrition studies. Many studies are observational and rely on questionnaires to figure out what people eat. There are very few randomized trials because these are hard to carry out. They take time, cost a lot of money, and the logistical demands are enormous. Even major studies can have problems, as we discovered in the 2013 PREDIMED study, which (apparently) demonstrated a reduced risk of cardiovascular disease in people who followed a Mediterranean diet.</p> Wed, 12 Feb 2020 18:09:04 +0000 Christopher Labos MD, MSc 8105 at /oss /oss/article/food-health/avocados-and-health <p style="text-align:justify"><a href="http://blogs.mcgill.ca/oss/?p=5395"><img alt="avocados" height="150" src="http://blogs.mcgill.ca/oss/files/2013/06/avocados-150x150.jpg" width="150" /></a>It isn’t a pretty fruit. Its skin looks like something that should be on the back of an alligator. It sometimes is actually called the “alligator pear.” And it has been shunned by some people because of its high fat content. Indeed, the avocado is laden with fat; a single specimen can harbour up to 30 grams, more than any other fruit. But, there is an important but. Not all fat is created the same. Oleic acid, the fat found in avocado, is of the mono-unsaturated variety, which is actually linked with a reduced risk of heart disease. The same fat is also found in olives and some provocative laboratory research has shown that it may alter the expression of certain genes associated with aggressive forms of breast cancer. Extracts of avocado have even been shown to inhibit the growth of prostate cancer cells, albeit only in the lab. The best candidates for this effect are carotenoids, a variety of fat soluble antioxidants found in avocados. Lutein, in particular, was examined because avocados are higher in lutein content than any other fruit. But in a laboratory study, lutein alone did not destroy cancer cells. It seems the whole mix of compounds found in avocados is necessary for this effect, including the fat content.</p> <p style="text-align:justify">Indeed the fat content may be critical to the health benefits. <a href="http://blogs.mcgill.ca/oss/2013/06/04/avocados-and-health">Read more</a></p> Wed, 05 Jun 2013 00:53:08 +0000 Joe Schwarcz PhD 1954 at /oss /oss/article/you-asked/can-placing-avocado-seed-guacamole-prevent-discolouration <p>Whether you're a guacamole lover or not, everyone knows that the beautiful enticing green colour of fresh guacamole can quickly turn to a dismal unappetizing brown. Perhaps the reason that guacamole is traditionally made with peppers and tomatoes stems from the observation that these components retard the browning reaction. In terms of chemistry, the reaction is fascinating.</p> Tue, 29 Nov 2011 19:38:41 +0000 Joe Schwarcz PhD 1647 at /oss