WHY DOES HAIR TURN GRAY?

Some people think, growing hair gray distinguish them from others.Some people think they are getting old. However scientists have tried to find an answer so many years.Finally they have come up with a theory.

Hair gets its color from a pigment called melanin, which is produced by melanocyte cells in the hair follicles. Researchers have discovered that melanocytes endure cumulative damage over the years, which eventually leaves them unable to produce melanin. Studies have cited DNA damage and a buildup of hydrogen peroxide in the follicles as possible causes of this disruption in melanin production. Without melanin, the new hair that grows in has no pigment, which makes it appear gray, white, or silver.

Some people start to go gray young. All most all the things in the body are usually determined by genes.This incident also determined by the genes.If your mother or father has started to go gray early their lives, You also have a chance to go gray early.However you can easily cover your gray with one of the many different hair dyes available.

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Green tea ingredient may ameliorate memory impairment, brain insulin resistance, and obesity

Federation of American Societies for Experimental Biology A study published online in The FASEB Journal, involving mice, suggests that EGCG (epigallocatechin-3-gallate), the most abundant catechin and biologically active component in green tea, could alleviate high-fat and high-fructose (HFFD)-induced insulin resistance and cognitive impairment. Previous research pointed to the potential of EGCG to treat a variety of human diseases, yet until now, EGCG's impact on insulin resistance and cognitive deficits triggered in the brain by a Western diet remained unclear. Journal Reference: Yashi Mi, Guoyuan Qi, Rong Fan, Qinglian Qiao, Yali Sun, Yuqi Gao, Xuebo Liu. EGCG ameliorates high-fat– and high-fructose–induced cognitive defects by regulating the IRS/AKT and ERK/CREB/BDNF. The FASEB Journal, 2017; fj.201700400RR DOI: 10.1096/fj.201700400RR

How healthy is genetically modified soybean oil?

University of California-Riverside Soybean oil accounts for more than 90 percent of all the seed oil production in the United States. Genetically modified soybean oil, made from seeds of GM soybean plants, was recently introduced into the food supply on the premise that it is healthier than conventional soybean oil. But is that premise true? Just barely, say scientists. Researchers at the University of California, Riverside have tested a genetically-modified (GM) soybean oil used in restaurants and found that while it induces less obesity and insulin resistance than conventional soybean oil, its effects on diabetes and fatty liver are similar to those of conventional soybean oil.

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