I guess I better look into this,it is starting to look interesting. Sweety5 you may have interest in this.
Soystud-Right up your alley.
Old Mike
http://medicalxpress.com/news/2014-10-scientists-key-factor-relationship-diet.html
whole paper
http://www.jci.org/articles/view/74188
why is it interesting-Different approach to UC.
now have to try and figure out what it is modulating and how,which way since it is experimental they probably wont say much,need to find patents perhaps,do we want more or less
S1P,or more or less SPL
http://medicalxpress.com/news/2014-10-ms-drug-candidate-ulcerative-colitis.html
press release they are only using one mg,
http://ir.receptos.com/releasedetail.cfm?Releaseid=878411
counter mechanism
http://www.fasebj.org/content/21/4/1202.full
MS drug
http://medicalxpress.com/news/2013-01-multiple-sclerosis-drug-day-colorectal.html#nRlv
target lymphocyte traffic in UC consists of the sphingosine-1-phosphate receptor agonist fingolimod (FTY-720).
http://www.nature.com/mi/journal/v7/n1/full/mi201373a.html
Older stuff
caramel coloring inhibits SPL
http://news.healingwell.com/index.php?p=news1&id=527857
might be more than one caramel
http://www.emaxhealth.com/1506/coke-and-pepsi-changes-will-cut-cancer-causing-ingredient-90-percent
new ibd model from one of my old 09 posts
http://www.sciencedaily.com/releases/2009/02/090210162025.htm
also a MAP connection
http://www.academia.edu/523040/Role_of_lipids_in_killing_mycobacteria_by_macrophages_evidence_for_NF_%CE%BAB_dependent_and_independent_killing_induced_by_different_lipids
B6 connection
http://www.ncbi.nlm.nih.gov/pubmed/24183308
good paper explains much but confusing as hell on what to do
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4085325/#b79-ceg-7-205
more confusing stuff possible extra bleeding
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3617958/
still trying to track this stuff down, soy sauce
where is soystud he should know lots about this stuff
http://www.examiner.com/article/the-cure-for-cancer-sphingadienes-soy-sauce
lay summary, now soystud might find this more interesting
http://www.broadmedical.org/funding/funded_grants/2012/LS_IBD-0353_Saba.html
more stuff cancer older
http://jn.nutrition.org/content/134/5/1157.full
analysis
http://onlinelibrary.wiley.com/doi/10.1111/j.1469-8137.2004.00992.x/full
isolation
http://link.springer.com/article/10.1007%2FBF02535357
this whole mess may tie in with my old Maillard reaction thread
https://www.healingwell.com/community/default.aspx?f=38&m=2690421
I think I have about had it for the day,but watch out for caramel color in foods,just found it in cambells
gravy.
Just chugged a shot of soy sauce, yuck,38% sodium,might try low sodium version.
more on solubility frequently found in the water phase when extracting,right now guessing soy sauce is loaded
http://www.plantsphingolipids.org/wiki:sphingolipids
they again they might be in the soy sauce oil whatever that is
http://connection.ebscohost.com/c/articles/82672318/analysis-ceramides-soy-sauce-oil
more on soy sauce oil
http://link.springer.com/article/10.1007/s11746-012-2104-0#page-1
Well I cant really figure it out,I now suspect probably not in any soy sauce,first off much sauce is made
with defatted soybeans,second the oil floats to the top and they skim it and use if for fuel.
So I guess the best way is soy milk or some soy tofu ,or beans, but make sure the product is not defatted.
All that being said,these molecules go both ways,part oil and part water soluble so depending on conditions
just don't know.
While this one seems to indicate that these compounds remain in defatted soy.
http://link.springer.com/article/10.1007%2Fs11746-004-1009-1#page-1
OM
Post Edited (Old Mike) : 5/24/2015 9:49:27 AM (GMT-6)