Rutin For Your Circulation & More

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Rutin is a bioflavonoid so potent it’s also been called “vitamin P”, and it’s found most abundantly in buckwheat, as well appearing in citrus and some stone fruits (apricots, plums, etc) as well as figs and apples—it’s also found in asparagus, and green and black tea.

So, what does it do?

Quite a lot: The Pharmacological Potential of Rutin

There’s much more there than we have room to cover here, but we’ll pick out a few salient properties to focus on.

First, a word of warning

A lot of the extant science for rutin is in non-human animals. Sometimes, what works for non-human animals doesn’t work for humans; we saw a clear example of this here:

Conjugated Linoleic Acid For Weight Loss?

…in which CLA worked for weight loss in mice, hamsters, chickens, and pigs, but stubbornly not humans.

The state of affairs with the science for rutin isn’t nearly that bad and there are human studies showing efficacy, and indeed, rutin is given to (human) patients with capillary fragility, varicose veins, bruising, or hemorrhoids, for example:

Rutin: An Overview

So, we’ll try to give you humans-only sources so far as we can today!

Improving blood flow

Rutin does improve various blood metrics, including various kinds of blood pressure (diastolic, systolic, mean arterial, pulse) and heart rate. At least, it did in humans with type 2 diabetes, and we may reasonably assume these results may be extrapolated to humans without type 2 (or any other) diabetes:

The effects of rutin supplement on blood pressure markers, some serum antioxidant enzymes, and quality of life in patients with type 2 diabetes mellitus compared with placebo

As you may gather from the title, it did also significantly improve serum antioxidant levels, and quality of life (which latter was categorized as: emotional limitations, energy and freshness, mental health, social performance, and general health).

We couldn’t find studies for cardioprotective effects in humans (and of course those couldn’t be RCTs, they’d have to be observational studies, because no ethics board allows inducing heart attacks in humans for the sake of science), but here’s a study using rats (with and without diabetes), showing proof of principle at least:

Cardioprotective actions of two bioflavonoids, quercetin and rutin, in experimental myocardial infarction

Anti-Alzheimer’s potential

As ever, a good general rule of thumb is “what’s good for the blood is good for the brain”, and that’s true in this case too.

The title says it all, here:

Rutin inhibits β-amyloid aggregation and cytotoxicity, attenuates oxidative stress, and decreases the production of nitric oxide and proinflammatory cytokines

In case that is not clear: everything in that title after the word “inhibits” is bad for the brain and is implicated in Alzheimer’s disease pathogenesis and progression; in other words, rutin is good against all those bad, Alzheimer’s-favoring things.

Other neuroprotective activity

You may remember from the above-linked research that it helps protect against damage caused by Advanced Glycation End-products (AGEs) (the golden-brown stuff that appears as a result of dry-cooking proteins and fats); it also helps against damage caused by acrylamide (the golden-brown stuff that appears as a result of dry-cooking starches).

Note: in both cases “dry-cooking” includes cooking with oil; it simply means “without water”.

See: Protective effect of rutin against brain injury induced by acrylamide or gamma radiation: role of PI3K/AKT/GSK-3β/NRF-2 signalling pathway

Again, this was a rat study, because no ethics board would have let the researchers fry human brains for science.

Want to try some?

As well as simply enjoying the fruits and vegetables that contain it, it is possible to take a rutin supplement.

We don’t sell it, but here for your convenience is an example product on Amazon 😎

Enjoy!

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  • 7 Days Of Celery Juice: What’s The Verdict?

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    Laura “Try” tries many popular trends, and reports on the benefits (or problems, or both). In this case, it’s 7 days of celery juice… Not as a fast, though, i.e. she doesn’t just have celery juice for 7 days, but rather, it’s how she kicks off each morning, with half a liter (16oz) on an empty stomach.

    What she found

    First, she bought a masticating juicer and organic celery. So, those are expenses to consider, especially the one-off expense of the juicer, and the ongoing expense of organic celery—estimated $90/month).

    In terms of taste, she was surprised it wasn’t as bitter as expected, but from the second day onwards, she did use the juicer’s filter to remove the frothy sludge, and she also switched to juicing only the stalks, not the leaves—which are more bitter.

    10almonds note: the leaves are more bitter because that’s where the polyphenols are more densely concentrated. The leaves are better for you than the stalks. Enjoy the leaves. Really: if you chop them finely you can use them as herbs in your cooking, and if you’re making a salad, just chop them into that too.

    The reason she picked the quantity of half a liter is because this is what she found recommended to coat the stomach lining—on the promise of increased stomach acid production, reduced bacteria overgrowth, as well as antiviral, antifungal, and anti-inflammatory properties. As she’s just one woman without a personal lab, she couldn’t test and thus verify any of these though—but she did still have benefits to report:

    She did experience clearer skin, more energy, and better sleep after a few days.

    Ultimately, she decided to continue to do it just at the weekends, due to its positive effects, despite the cost and time consumption.

    For more personal insights, enjoy:

    Click Here If The Embedded Video Doesn’t Load Automatically!

    Want to learn more?

    You might also like to read:

    Enjoy Bitter Foods For Your Heart & Brain

    Take care!

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  • Superfood Pesto Pizza

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    Not only is this pizza full of foods that punch above their weight healthwise, there’s no kneading and no waiting when it comes to the base, either. Homemade pizzas made easy!

    You will need

    For the topping:

    • 1 zucchini, sliced
    • 1 red bell pepper, cut into strips
    • 3 oz mushrooms, sliced
    • 3 shallots, cut into quarters
    • 6 sun-dried tomatoes, roughly chopped
    • ½ bulb garlic (paperwork done, but cloves left intact, unless they are very large, in which case halve them)
    • 1 oz pitted black olives, halved
    • 1 handful arugula
    • 1 tbsp extra virgin olive oil
    • 2 tsp black pepper, coarse ground
    • ½ tsp MSG or 1 tsp low-sodium salt

    For the base:

    • ½ cup chickpea flour (also called besan or gram flour)
    • 2 tsp extra virgin olive oil
    • ½ tsp baking powder
    • ⅛ tsp MSG or ¼ tsp low-sodium salt

    For the pesto sauce:

    • 1 large bunch basil, chopped
    • ½ avocado, pitted and peeled
    • 1 oz pine nuts
    • ¼ bulb garlic, crushed
    • 2 tbsp nutritional yeast
    • 1 tsp black pepper
    • Juice of ½ lemon

    Method

    (we suggest you read everything at least once before doing anything)

    1) Preheat the oven to 400℉ / 200℃.

    2) Toss the zucchini, bell pepper, mushrooms, shallots, and garlic cloves in 1 tbsp olive oil, ensuring an even coating. Season with the black pepper and MSG/salt, and put on a baking tray lined with baking paper, to roast for about 20 minutes, until they are slightly charred.

    3) When the vegetables are in the oven, make the pizza base by combining the dry ingredients in a bowl, making a pit in the middle of it, adding the olive oil and whisking it in, and then slowly (i.e., a little bit at a time) whisking in 1 cup cold water. This should take under 5 minutes.

    4) Don’t panic when this doesn’t become a dough; it is supposed to be a thick batter, so that’s fine. Pour it into a 9″ pizza pan, and bake for about 15 minutes, until firm. Rotate it if necessary partway through; whether it needs this or not will depend on your oven.

    5) While the pizza base is in the oven, make the pesto sauce by blending all the pesto sauce ingredients in a high-speed blender until smooth.

    6) When the base and vegetables are ready (these should be finished around the same time), spread the pesto sauce on the base, scatter the arugula over it followed by the vegetables and then the olives and sun-dried tomatoes.

    7) Serve, adding any garnish or other final touches that take your fancy.

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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  • Chocolate & Health

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    Chocolate & Health: Fact or Fiction?

    “Chocolate Is Good For The Heart”

    “When making chocolate chip cookies, you don’t measure using cups, you measure by heart”

    …but how good is chocolate when it comes to heart health?

    First, what is heart health?

    A healthy heart typically has a low resting pulse rate and a strong, steady beat. This is affected strongly by exercise habits, and diet plays only a support role (can’t exercise without energy from food!).

    It is also important to have blood pressure within a healthy range (with high blood pressure being a more common problem than low, so things that lower blood pressure are generally considered good).

    • Flavanols, flavonoids, and polyphenols in chocolate contribute to lower blood pressure
    • Dark chocolate is best for these, as milk chocolate contains much less cocoa solids and more unhelpful fats
    • White chocolate contains no cocoa solids and is useless for this
    • Some of the fats in most commercial chocolate can contribute to atherosclerosis which raises blood pressure and ultimately can cause heart attacks.
    • If you’re diabetic, you will probably not get the usual heart-related benefits from chocolate (sorry)

    The Verdict: dark chocolate, in moderation, can support good heart health.

    “Chocolate Is Good For The Brain”

    Chocolate has been considered a “brain food”… why?

    • The brain uses more calories than any other organ (chocolate has many calories)
    • The heart benefits we listed above mean improved blood flow—including to your brain
    • Chocolate contains phenylethylamine, a powerful chemical that has a similar effect to amphetamines… But it’s metabolized in digestion and never makes it to the central nervous system (so basically, this one’s a miss; we had a good run with the other two, though!)

    The Verdict: dark chocolate, in moderation, can support good brain health

    “Chocolate Is An Aphrodisiac”

    “If chocolate be the food of love, pass me that cocoa; I’m starving”

    Most excitingly, chocolate contains phenylethylamine, the “molecule of love” or, more accurately, lust. It has an effect similar to amphetamines, and while we can synthesize it in the body, we can also get it from certain foods. But…

    Our body is so keen to get it that most of it is metabolized directly during digestion and doesn’t make it to the brain. Also, chocolate is not as good a source as cabbage—do with that information what you will!

    However!

    Chocolate contains theobromine and small amounts of caffeine, both stimulants and both generally likely to improve mood; it also contains flavonoids which in turn stimulate production of nitric oxide, which is a relaxant. All in all, things that are convivial to having a good time.

    On the other hand…

    That relaxation comes specifically with a reduction in blood pressure—something typically considered good for the health for most people most of the time… but that means lowering blood pressure in all parts of your body, which could be the opposite of what you want in intimate moments.

    Chocolate also contains zinc, which is essential for hormonal health for most people—the body uses it to produce testosterone and estrogen, respectively. Zinc supplements are popularly sold to those wishing to have more energy in general and good hormonal health in particular, and rightly so. However…

    This approach requires long-term supplementation—you can’t just pop a zinc tablet / bar of chocolate / almond before bed and expect immediate results. And if your daily zinc supplementation takes the form of a 3.5oz (100g) bar of chocolate, then you may find it has more effects on your health, and not all of them good!

    The Verdict: dark chocolate, in moderation, may promote “the mood”, but could be a double-edged sword when it comes to “the ability”.

    “Chocolate Is Good During Menstruation”

    The popular wisdom goes that chocolate is rich in iron (of which more is needed during menstruation), and indeed, if you eat 7oz (150g) of dark chocolate made with 85% cocoa, you’ll get a daily a dose of iron (…and nearly 1,000 calories).

    More bang-for-buck dietary sources of iron include chickpeas and broccoli, but for some mysterious reason, these are not as commonly reported as popular cravings.

    The real explanation for chocolate cravings is more likely that eating chocolate—a food high in sugar and fat along with a chemical bombardment of more specialized “hey, it’s OK, you can relax now” molecules (flavanols/flavonoids, polyphenols, phenylamines, even phenylethylamine, etc) gives a simultaneous dopamine kick (the body’s main “reward” chemical) with a whole-body physiological relaxation… so, little wonder we might crave it in times of stress and discomfort!

    The Verdict: it helps, not because it serves a special nutritional purpose, but rather, because the experience of eating chocolate makes us feel good.

    Fun fact: Tiramisu (this writer’s favorite dessert) is literally Italian for “pick-me-up”

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  • Why We Remember – by Dr. Charan Ranganath

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    As we get older, forgetfulness can become more of a spectre; the threat that one day it could be less “where did I put my sunglasses?” and more “who is this person claiming to be my spouse?”.

    Dr. Ranganath explores in this work the science of memory, from a position of neurobiology, but also in application. How and why we remember, and how and why we forget, and how and why both are important.

    There is a practical element to the book too; we read about things that increase our tendency to remember (and things that increase our tendency to forget), and how we can leverage that information to curate our memory in an active, ongoing basis.

    The style of the book is quite casual in tone for such a serious topic, but there’s plenty of hard science too; indeed there are 74 pages of bibliography cited.

    Bottom line: while filled with a lot of science, this is also a very human book, and a helpful guide to building and preserving our memory.

    Click here to check out “Why We Remember”, and learn how to hold on to what matters the most!

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  • The Subtle Art of Not Giving a F*ck – by Mark Manson

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    You may wonder from the title: is this book arguing that we should all be callous heartless monsters? And no, it is not.

    Instead, author Mark Manson advocates for cynicism, but less in the manner of Scrooge, and more in the manner of Diogenes:

    • That life will involve struggle, so we might as well at least choose our struggles.
    • That we will make mistakes, so we might as well accept them as learning experiences.
    • That we will love and we will lose, so we might as well do it right while we can.

    In short, the book is less about not caring… And more about caring about the right things only.

    So, what are “the right things”? Manson bids us decide for ourselves, but certainly has ideas and pointers, with regard to what may or may not be healthy values to pursue.

    The style throughout is casual and almost conversational, without being overly padded. It makes for very easy reading.

    If the book has a weak point, it’s that when it briefly makes a suprisingly prescriptive turn into recommending we take up Buddhism, it may feel a bit like our friend who wants us to join in the latest MLM scheme. But, he’s soon back on track.

    Bottom line: if you ever find yourself stressed with living up to unwanted expectations—your own, other people’s, and society’s—this book can really help streamline things.

    Click here to check out The Subtle Art of Not Giving a F*ck, and put your attention where it makes more of a positive difference!

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  • Why do some people’s hair and nails grow quicker than mine?

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Throughout recorded history, our hair and nails played an important role in signifying who we are and our social status. You could say, they separate the caveman from businessman.

    It was no surprise then that many of us found a new level of appreciation for our hairdressers and nail artists during the COVID lockdowns. Even Taylor Swift reported she cut her own hair during lockdown.

    So, what would happen if all this hair and nail grooming got too much for us and we decided to give it all up. Would our hair and nails just keep on growing?

    The answer is yes. The hair on our head grows, on average, 1 centimeter per month, while our fingernails grow an average of just over 3 millimetres.

    When left unchecked, our hair and nails can grow to impressive lengths. Aliia Nasyrova, known as the Ukrainian Rapunzel, holds the world record for the longest locks on a living woman, which measure an impressive 257.33 cm.

    When it comes to record-breaking fingernails, Diana Armstrong from the United States holds that record at 1,306.58 cm.

    Most of us, however, get regular haircuts and trim our nails – some with greater frequency than others. So why do some people’s hair and nails grow more quickly?

    Jari Lobo/Pexels

    Remind me, what are they made out of?

    Hair and nails are made mostly from keratin. Both grow from matrix cells below the skin and grow through different patterns of cell division.

    Nails grow steadily from the matrix cells, which sit under the skin at the base of the nail. These cells divide, pushing the older cells forward. As they grow, the new cells slide along the nail bed – the flat area under the fingernail which looks pink because of its rich blood supply.

    Person plays guitar
    Nails, like hair, are made mostly of keratin. Scott Gruber/Unsplash

    A hair also starts growing from the matrix cells, eventually forming the visible part of the hair – the shaft. The hair shaft grows from a root that sits under the skin and is wrapped in a sac known as the hair follicle.

    This sac has a nerve supply (which is why it hurts to pull out a hair), oil-producing glands that lubricate the hair and a tiny muscle that makes your hair stand up when it’s cold.

    At the follicle’s base is the hair bulb, which contains the all-important hair papilla that supplies blood to the follicle.

    Matrix cells near the papilla divide to produce new hair cells, which then harden and form the hair shaft. As the new hair cells are made, the hair is pushed up above the skin and the hair grows.

    But the papilla also plays an integral part in regulating hair growth cycles, as it sends signals to the stem cells to move to the base of the follicle and form a hair matrix. Matrix cells then get signals to divide and start a new growth phase.

    Unlike nails, our hair grows in cycles

    Scientists have identified four phases of hair growth, the:

    1. anagen or growth phase, which lasts between two and eight years
    2. catagen or transition phase, when growth slows down, lasting around two weeks
    3. telogen or resting phase, when there is no growth at all. This usually lasts two to three months
    4. exogen or shedding phase, when the hair falls out and is replaced by the new hair growing from the same follicle. This starts the process all over again.
    Stages of hair growth graphic
    Hair follicles enter these phases at different times so we’re not left bald. Mosterpiece/Shutterstock

    Each follicle goes through this cycle 10–30 times in its lifespan.

    If all of our hair follicles grew at the same rate and entered the same phases simultaneously, there would be times when we would all be bald. That doesn’t usually happen: at any given time, only one in ten hairs is in the resting phase.

    While we lose about 100–150 hairs daily, the average person has 100,000 hairs on their head, so we barely notice this natural shedding.

    So what affects the speed of growth?

    Genetics is the most significant factor. While hair growth rates vary between individuals, they tend to be consistent among family members.

    Nails are also influenced by genetics, as siblings, especially identical twins, tend to have similar nail growth rates.

    Girls compare nailpolish
    Genetics have the biggest impact on growth speed. Cottonbro Studio/Pexels

    But there are also other influences.

    Age makes a difference to hair and nail growth, even in healthy people. Younger people generally have faster growth rates because of the slowing metabolism and cell division that comes with ageing.

    Hormonal changes can have an impact. Pregnancy often accelerates hair and nail growth rates, while menopause and high levels of the stress hormone cortisol can slow growth rates.

    Nutrition also changes hair and nail strength and growth rate. While hair and nails are made mostly of keratin, they also contain water, fats and various minerals. As hair and nails keep growing, these minerals need to be replaced.

    That’s why a balanced diet that includes sufficient nutrients to support your hair and nails is essential for maintaining their health.

    Two people lay on the end of a bed. One has much longer hair.
    Nutrition can impact hair and nail growth. Cottonbro Studio/Pexels

    Nutrient deficiencies may contribute to hair loss and nail breakage by disrupting their growth cycle or weakening their structure. Iron and zinc deficiencies, for example, have both been linked to hair loss and brittle nails.

    This may explain why thick hair and strong, well-groomed nails have long been associated with perception of good health and high status.

    However, not all perceptions are true.

    No, hair and nails don’t grow after death

    A persistent myth that may relate to the legends of vampires is that hair and nails continue to grow after we die.

    In reality, they only appear to do so. As the body dehydrates after death, the skin shrinks, making hair and nails seem longer.

    Morticians are well aware of this phenomenon and some inject tissue filler into the deceased’s fingertips to minimise this effect.

    So, it seems that living or dead, there is no escape from the never-ending task of caring for our hair and nails.

    Michelle Moscova, Adjunct Associate Professor, Anatomy, UNSW Sydney

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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