大和健康资讯 第182期（2018年10月）

This Month's Topics

■ Latest Information from Yamato Pharmaceuticals

◎ Seminar Conducted in Bangladesh

◎ Exhibited at "Vitafoods Asia 2018"

■ Function of Enzymes

8) Health and Disease Prevention with Red Wine Polyphenols

DAN KENNER, Ph.D., L.Ac (Acupuncture and Integrative Medicine College in Berkeley)

The effects of polyphenols contained in red grapes have been actively researched for their beneficial impact on health and longevity. This time, we will introduce polyphenols.

■ World Health Report

Is "Tai Chi" Effective in Preventing Falls in the Elderly?

Falls and fractures are major causes of physical disability in the elderly. This time, based on a research report from the United States, we report on the effectiveness of Tai Chi in preventing falls among the elderly.

■ Health Trivia – Reviving Old Wisdom for Health

105) Beneficial Sleep Methods

Do you sometimes feel, "I can't sleep well," or "I am tired even though I get enough sleep"? In recent years, the term "sleep debt" is often heard, and it is said that more people are troubled by sleep problems. This time, we will talk about sleep.

Seasonal Ingredients of Interest

Salmon

Salmon, with its mild taste, is widely loved by Japanese people and can be prepared in various ways, both Japanese and Western styles. Imported salmon is also common, so it is seen in stores throughout the year, but its season is autumn. Among salmon, the ones considered most delicious are called "Aki-Aji," which come close to the Sea of Japan from late September to November to spawn in their hometown rivers. The salmon caught offshore just before rising to the river are the tastiest with the most fat, while those about to spawn in the river have significantly lower flavor. Salmon is not only tasty but also rich in various nutrients. The Edo-period pharmacological book "Honchou Shokkan" states, "Warms the inside and strengthens energy," "Replenishes energy and increases strength," and "Strengthens muscles and bones." These effects are due to astaxanthin, a carotenoid pigment that produces the red color of salmon, which is said to have powerful antioxidant activity. Salmon is also rich in vitamins B1, B2, and niacin, which help with carbohydrate metabolism and maintaining healthy skin and mucous membranes. It also contains a plentiful amount of vitamin D, which promotes calcium absorption and supports bone formation.

Salmon is called "a fish with no waste parts". The skin can be parboiled and used in vinegar dishes, the head for sake lees soup or hot pot, and the internal organs for salted pickles. However, astaxanthin is lost if burned, so care should be taken during cooking. Baking with vegetables like onions and mushrooms in foil, eating it in soups or stews where the broth is consumed, or in simmered dishes like Sanpei-jiru with various root vegetables can prevent the loss of EPA and DHA and enhance the effect of astaxanthin with vitamin C from vegetables, making these methods recommended. Processed products such as smoked salmon and canned salmon are convenient for cooking and can easily incorporate salmon's nutrients into everyday meals. Canned salmon can be used directly in potato salad or as an ingredient in pasta or sandwiches.

When buying salmon, male salmon are generally thicker and tastier than females, but once cut into fillets, they are indistinguishable. When choosing fillets, pick ones with shiny silver skin, deep red or pink flesh, and plump, thick meat. Salmon is a strong fish that swims upstream to spawn. By drawing on the strength of salmon, let us use it to improve health.

Thank you for reading this month's "e-Health Newsletter" until the end. We will continue to plan and provide substantial and useful health information, and we look forward to your opinions and feedback.

The next issue of "e-Health Newsletter" is scheduled to be distributed around November 20.