Roche to suspend HIV research, seeing no advances (Reuters)

Reuters - Swiss pharmaceutical company Roche Holding AG will suspend its HIV research because none of its pending medicines represent significant improvement over existing drugs, a company spokeswoman said on Friday.

Your brain is a phenomenal power center considering the multitude of tasks it performs - and it never takes a rest. Even while sleeping it works to keep all vital systems operating and supports your essential brain functions including dreams. Your brain like the rest of your body is affected by the level of nutrition in your food and drink. Liquor may make you tipsy, and like junk food can damage your brain in the long run. If you choose poor nutrition, it may increase unstable oxygen molecules called free radicals. Free radicals can damage your brain cells and dull your overall thinking ability.

However raw food nutrition, especially organic fruit and vegetables , can help protect your brain cells and your thinking /memory abilities. They contain good amounts of vitamin E, an antioxidant that helps in reducing the damage caused by free radical toxins. In ancient times, people's thinking abilities were also protected by regular consumption of healthy fats such as olive oil that consist of polyunsaturated and monounsaturated fats. Besides, tasty juices are also great mood elevators as they not only taste good, but also look great. Never was temptation so healthy and beautiful!

Natural Creativity Boosters

Thinking can improve since fresh juice is a good-mood booster that calcium hmb side effects trace elements such as zinc which acts as a nerve and brain tonic. And packaged juice cannot generally provide the natural goodness of fresh home-made juice. Fresh juice usually looks and taste healthful and refreshing, and it contains beneficial micro fibers. Fruits can help you ward off the ill effects of today's work and life stresses. When you start your morning with fresh juice for breakfast it can be especially beneficial because it provides a calm and peasant ritual to start your day! It can add a spark to your routine and fresh juice has the ability to make you more creative and innovative which can contribute to a more successful career. Try fresh juice daily to claim these benefits - today and every day!

Champion Juicer - Your Health Buddy

Fresh juice provides a healthy option, and the best juice is fresh homemade juice! In fact juice from a masticating juicer is a great choice. This juice provides maximum nutrients and is tastier too! For your best nutrition don't get lazy and have packaged or chemical laced fast food. The centrifugal juicers may make less effective juice since they can discard some fiber and micronutrients. The Champion juicer, built since 1955, is one of the best masticating juicers available.

This popular masticating juicer is powerful and famous for its durability, reliability and real integrity. Manufactured by Plastaket Manufacturing Co. in California, this juicer is backed-up with a 10 year limited warranty. You can use lots of different juice recipes with a Champion Juicer to make your juice blend. Or just make up your own juice recipe.

Champion juicers chew the fibers and break up the cells of vegetables and fruits. What you get is a great health drink that gives you more fiber, enzymes, vitamins and trace minerals. Your health benefits from this sweet dark, rich colored juice with a full-bodied flavor. To obtain more information about Champion Juicers go to www.AChampionJuicer.com

Wilson Sager works for http://www.AChampionJuicer.com an ecommerce business marketing a masticating juicer. The Champion Juicer is a fruit and vegetable juicer. And drinking fresh fruit and vegetable juice may improve or maintain your good health.

Gene Mutation Puts Some Kids at Risk for Tobacco Addiction (HealthDay)

HealthDay - THURSDAY, July 17 (HealthDay News) -- People with certain commongenetic variations that affect their nicotine receptors seem to be athigher risk for becoming life-long nicotine addicts if they begin smokingbefore they turn 17, a new study says.

Lactose

It is the principal and typical carbohydrate of milk, known as milk sugar. Glucose, galactose and other sugars such as oligosaccharides are also present in traces. Lactose exists in true solution in milk. It is a disaccharide, composed of two molecules of monosacharides; glucose, and galactose. Lactose is readily fermented by the lactic acid fermenting bacteria producing lactic acid and has significance in milk and milk products. It exists in two isomeric forms, designated as α and β forms of which the β form is more soluble than the alpha form in water. Lactose content of cow milk is 4.9 percent. The lactose content of milk is inversely proportional to the ash content of the milk. Udder infection promotes an increased level of chloride in the milk and depresses the secretion of lactose.

Proteins

Milk protein is a rich source of essential amino acids. Whey proteins are proteins that are passed along with the whey portion after the coagulation of milk. They contain 51% essential amino acids when compared to 45% in casein. The sulphur containing amino acids, which are considered essential and important, are found in higher concentration in whey protein than in casein. Usually the quality of egg proteins are regarded as very high. But the net protein utilization, biological value and the protein efficiency ratio of milk protein come neck in neck with the quality of egg protein. Lactalbumin, a whey protein , whose biological value, net protein utilization and protein efficiency ratio is considered superior when compared to the major milk protein, casein. Normally double the quantum of vegetable protein is required to meet the daily requirement of essential amino acids when compared to that obtained from the milk proteins.

Casein

May be defined as the major protein, which is precipitated at pH 4.6 and is exclusive to milk. It is present in spherical bodies as micelles, which vary in size with negative surface charge. The caseins of milk may be sub-divided into five main classes, αs1, αs2, β, gamma and k-caseins. In milk, casein is present in combination with calcium in the form of calcium caseinate or more precisely calcium hyhdrogen caseinate.

Whey proteins

Are those in the whey fraction, after the precipitation of casein at pH 4.6. These are the alpha-lactalbumin, beta-lactoglobulin, immunoglobulins, lactoferrin, transferrin, proteose-peptone fractions etc. Most of these are globular proteins subject to heat denaturation. α-lactalbumin exists in variants A and B forms and is susceptible to denaturation by unfolding of the tertiary structure. β-lactoglobulin is identical to blood globulin and insoluble in water and is responsible for the transfer of antibodies. Normal milk contains 0.1%, whereas colostrum contains 6 %.

Milk fat

The digestibility of milk is comparatively higher than other oils and fats. This can be attributed to existence of fat globules in aqueous phase forming an emulsion. This facilitates its easy absorption through the intestinal tract when compared to other fats which have to be emulsified with bile salts, enzymes from pancreas and fat splitting lipases. Endowed with short and medium chain fatty acids, milk fat can be easily absorbed when compared to long chain fatty acids because of the ability of the lipases to split the ester bonds in the former. Supplementation of milk fat in the diet increases the energy density. When compared to human milk, the cow milk is low in essential fatty acids such as linoleic and linolenic acids. Short and medium chain fatty acids with 4-12 carbon atoms, which occur at comparatively higher concentration in milk fat, reported to have antibacterial and fungistatic activity. Milk fat plays another important role in preventing tooth decay by forming a protective coat over the surface of enamel.

It is composed of triglycerides of fatty acids. A fatty acid molecule is composed of hydrocarbon chain and carboxyl group. purchase pure magnesium citrate are of two types, simple and complex. In simple, all the three fatty acids are of same nature, whereas complex triglycerides on hydrolysis give glycerol and different fatty acids. The milk fat exists in the form of small globules of sizes ranging from 2 to 10 microns with different glycerides of low melting points in suspension. Milk fat varies in amount and composition, according to the breed, species, feed and lactation time, of which, feed being a major factor. Fat is distributed in globules as triglycerides (98-99 %), fat globule membrane in combination with phoshpholipids and lipoprotein (0.2 to 1.0 %) and also as free fatty acids, cholesterol and phospholipids in the serum.

Phospholipids

These contain phosphorus in their molecules in addition to the fatty acids and glycerol; they also contain a nitrogenous base. Principally milk phospholipids are the Lecithin, Cephalin and Sphingomyelin. Though fat-soluble, they are hydrophilic and imbibe large quantity of water and swell. They are used as antioxidants for fat rich dairy products.

Vitamins

Various vitamins present in milk are as follows. Fat Soluble Vitamins - include vitamins A, D, E and K. Water-soluble vitamins are the, B1 (thiamine), B2 (riboflavin), B6 (pyridoxine), Biotin, Niacin (nicotinic acid), Pantothenic Acid, Para-amino benzoic acid, Inositol, Choline, Folic acid, B12, and Ascorbic acid. Fat rich milk products contain large quantities of fat soluble vitamins, whereas whole milk, skim milk, buttermilk and whey are a good source of water soluble vitamins.

Minerals

The portion left after ashing of milk at 150C is known as the 'ash of milk' and is composed of various inorganic constituents. Ash forms about 0.75 % of milk and plays a very important role in milk and is basic in character. The minerals in milk consist principally of the chlorides, citrates and bicarbonates of calcium, magnesium, potassium and sodium.

Exhaustive report on the nutrient content of milk can be found at Milk Nutrients

The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science; for more info on milk and dairy products please visit her site A Professional Dairy Site