Are Vegetables, Salads, Herbs, Mushrooms, Fruits and Red Wine Residue that Inhibit Bone Resorption in the Rat a Promise of Osteoporosis Prevention?

Author: Muhlbauer, Roman C.

Source: Current Nutrition & Food Science, Volume 2, Number 1, February 2006 , pp. 69-78(10)

Publisher: Bentham Science Publishers

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Abstract:

Osteoporosis is a major health issue in ageing populations. Therefore, it would be desirable if low bone mass leading to osteoporotic fractures could be prevented. A nutritional approach would be an inexpensive means to achieve this goal. So far we found 25/54 items with bone resorption inhibitory activity in the rat. Activity appears to be restricted to the categories vegetables, salads, herbs, mushrooms, fruits and red wine residue. To date we have identified 10 monoterpenes as active components of herbs rich in essential oils and a gamma glutamyl peptide as active agent (in vitro) from onion. Two items were also studied as to their effect on bone "mass". Both improved trabecular bone mineral density. Furthermore, 6.2 g of fresh active items per kg body weight appears as the minimal inhibitory dose. Thus, in humans the amount of active items consumed by way of a regular Western diet with 2-3 servings/day of 80 g each of fruits and vegetables might be too low to elicit a protective effect. Whether 5 daily servings of the active items we have identified in rats are capable to inhibit bone resorption in humans must now be established with clinical intervention studies.

Keywords: Bone resorption; osteoporosis; vegetables; rat; phytochemicals

Document Type: Research article

Affiliations: 1: Stollen 10 CH-3255 Rapperswil, Switzerland.

Publication date: 2006-02-01

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Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.