free radicals and antioxidants

We often watch TV commercials about free radicals and using antioxidants against them.
Aging process and diseases are said to be due to generation of free radicals either endogenous or exogenously.

http://www.healthchecksystems.com/antioxid.htm

umami -- the fifth basic taste

pleasant taste of food , its not bitter, not sour , not sweet , not even salty. A combination of two, three maybe all of them might might give rise to umami. Is there a scientific basis for the relative new sense of taste?

This sense of pleasant savory taste is due to a certain amino acid called glutamate. It has its own taste bud and receptor, that's why it is designated as the 5th primary taste.

How was it discovered?
http://www.umamiinfo.com/what_exactly_is_umami?/

staining - principles and methods

We can't see them. They are colorless and extremely minute. So we stain them to see their morphology and arrangement.

http://www.personal.psu.edu/faculty/k/h/khb4/enve301/301labs/Lab2_Simple_staining.html

back to resveratrol

1 cup of red wine is equivalent to 1 cup of boiled peanut in resveratrol content!

SIR2 genes is activated by resveratrol. This longevity gene has the capacity to extend the cell's survival by protecting the genes from extraneous injurious agents like free radicals and biological agents. Knowing that genetic apparatus is important being the ultimate regulator of cellular activity then it is clear how the cell can extend its life.

Longevity genes can be activated also by caloric restriction. But why restrict caloric intake when there is resveratrol?

Studies of David Sinclair has shown these findings.

http://www.hms.harvard.edu/dms/bbs/fac/sinclair.html

http://www.resveratrol.com/Life%20Extension.html
http://latimesblogs.latimes.com/booster_shots/2008/06/its-long-been-s.html

see the bacteria in yogurt

http://images.google.com/imgres?imgurl=http://www.bitelog.com/images-items/pfood-microscope-picture0000005_0009.jpg&imgrefurl=http://www.bitelog.com/yogurt&h=857&w=634&sz=84&hl=en&start=42&um=1&usg=__jho0Kg39HUH2CTi1ZbwD5F3gq4A=&tbnid=Razq8Xg9roZ45M:&tbnh=145&tbnw=107&prev=/images%3Fq%3Dmicroscope%2Bpicture%2Bbacteria%26start%3D40%26ndsp%3D20%26um%3D1%26hl%3Den%26rls%3DGFRC,GFRC:2006-51,GFRC:en%26sa%3DN

lec slides on gen pathology

please check on June posting

bone physio finals

congratualtions to Ms GLADYS CORREOS

3 pts shy from perfect score

BONE PHYSIO slides

check August posting for lecture slides

link to understanding bone formation and remodelling

http://www.merckmedicus.com/ppdocs/us/hcp/diseasemodules/osteoporosis/figures/path_fl4a.htm
http://depts.washington.edu/bonebio/ASBMRed/growth.html

midterm exam physiolab

please review last long quiz.

same principles and maybe some same questions but don't give me same wrong answer

lab long quiz result

1. Blasurca
2. Lim
3. Tiongko - most improved

athletes and types of muscle fiber

It is generally known that muscle fibers are grouped into 2 general category: slow-twitch and fast-twitch muscle fibers.

Slow muscle fibers fire more slowly than fast twitch fibers and can go for a long time before they fatigue. They are more efficient at using oxygen to generate more energy( ATP) for continuous, extended muscle contractions over a long time. Thus the kind of muscle fibers for endurance athlete.

Fast twitch fibers use anaerobic metabolism to create energy, they are much better at generating short bursts of strength or speed than slow muscles. However, they fatigue quite quickly. They are able to do this because they use anaerobic respiration.

The difference in color of these types of muscle fiber was initially noted by Ranvier wayback 1873. And this has to do with the red-pigmented cytochrome complexes and myglobin content of the muscle fibers. Thus with more mitochondria, the red colored muscle is more physiologically equipped with the demands for continuous aerobic respiration which is the characteristic of slow fibers.

So, are the athelets genetically determined to be a sprinter or a marathoner? Then what is the relevance of training ? Can an endurance athlete be trained to attain more slow fibers than fast fibers?

http://www.coachr.org/fiber.htm

http://sportsmedicine.about.com/od/anatomyandphysiology/a/MuscleFiberType.htm

http://home.hia.no/~stephens/fibtype.htm

Coffee and the heart - friend or foe?

A new study conducted on Swedish women has found that drinking coffee might not increase the risk of having a heart attack. On the contrary, it might actually be protective for the heart.

The truth of the matter is that reports regarding this relationship of coffee and heart are mixed and conflicting.

Some would say that occasional drinkers are the ones at high risk of heart attack.

http://www.heartzine.com/512-Coffee-Does-Not-Add-to-Heart-Attack-Risk.html

http://www.heartzine.com/411-Occasional-Coffee-Can-Cause-Heart-Attack.html