Theory Of Facial Aging Gets A Facelift

Daily Science Journal (Aug. 9, 2007) — The longstanding idea that the entire human face ages uniformly is in need of a facelift, say researchers at UT Southwestern Medical Center who have found that multiple, distinct compartments of fat in the face age at different rates.

Drs. Rod Rohrich (right) and Joel Pessa have discovered that the human face is made up of individual fat compartments that gain and lose fat at different times and different rates as people age. Facial aging is, in part, characterized by how these separate compartments change as we grow older. (Credit: UT Southwestern Medical Center)

The findings, published in a recent issue of Plastic and Reconstructive Surgery, challenge previously held theories regarding aging and may offer new ways to help turn back the clock, UT Southwestern plastic surgeons say.

"For hundreds of years, everyone has believed that the fat on the face is one confluent mass, which eventually gets weighed down by gravity, creating sagging skin," said Dr. Joel Pessa, assistant professor of plastic surgery and the study's lead author. "In our studies, however, we were surprised to find that this is not the case; the face is made up of individual fat compartments that gain and lose fat at different times and different rates as we age."

The study involved injecting different types of dye into facial cavities of 30 cadavers. Despite at least 24 hours of settling time, the dye, rather than permeating the entire face, stayed in separate areas -- showing that individual facial compartments have boundaries between them that act like fences. These fences, which seem to be composed of fibrous tissue, allow the face to maintain its blood supply should it become injured.

Dr. Pessa said the face resembles a three-dimensional puzzle, with fat divided into distinct units around the forehead, eyes, cheeks and mouth. Facial aging is, in part, characterized by how these separate compartments change as we grow older.

A youthful face is characterized by a smooth transition between these compartments. As people age, contour changes occur between these regions due to volume losses and gains as well as repositioning of the compartments. Eventually, this can result in sagging or hollowed skin and wrinkles.

"This is a revolutionary way of viewing facial anatomy. It not only tells us how we age, it shows us why we age the way we do, and why every part of the face, from the eyelids to the cheeks, ages differently," said Dr. Rod Rohrich, chairman of plastic surgery and senior author of the study. "This will help plastic surgeons around the world not only understand how we can better rejuvenate the face, but how people age as a physiological process."

This breakthrough could have tremendous implications in helping plastic surgeons target facial "trouble" areas and use injectible fillers to add volume to individual sections of the face. It could also aid in developing new and improved cosmetic and reconstructive surgery techniques, Dr. Rohrich said.

"Understanding how fat is compartmentalized will allow us to be very accurate and precise in how we approach facial rejuvenation," Dr. Pessa said. "This gives us an algorithm, or scientific approach, to help ascertain what areas of the face may need extra fat to combat the aging process. It also is a major breakthrough in facial anatomy that will have major implications for future studies on aging and possibly hold clues to the study of other diseases such as obesity, diabetes and cancer."

Adapted from materials provided by UT Southwestern Medical Center, via EurekAlert!, a service of AAAS.

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The Elderberry Way To Perfect Skin

Daily Science Journal (Jul. 6, 2007) — Forget expensive moisturisers and cosmetic surgery, a compound found in the humble elderberry could give a natural boost to skin.

In the first study of its kind, researchers will explore whether the skin's condition is improved by a compound which gives berries their vibrant colour (called 'anthocyanin'). (Credit: iStockphoto)

In the first study of its kind, a team of researchers led by Prof Aedin Cassidy at the University of East Anglia and Dr Paul Kroon at the Institute of Food Research, will explore whether the skin's condition is improved by a compound which gives berries their vibrant colour (called 'anthocyanin').

In a 12-week trial starting in September, post-menopausal women will consume either extracts from elderberries or placebo capsules, and will have their skin's structure and appearance measured with state-of-the-art equipment used by experts in skin science. At the same time, researchers will also test whether the elderberry extract can reduce risk factors for heart disease.

"We already know that a healthy diet can help protect against heart disease and skin damage, and that a mixture of similar food components have been shown to improve the skin's structure. There is also evidence that the active components have anti-inflammatory properties, which may be important in helping people stay healthy," said UEA's Dr Peter Curtis who is leading the project.

"If the results of our study are positive, it may lead to innovations in skin health products and may also give us vital information about diets which promote healthier hearts."

Adapted from materials provided by University of East Anglia.

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New Process Boosts Levels Of Heart-healthy Compounds In Cocoa Powder, (Add On- Cocoa, But Not Tea, May Lower Blood Pressure)

Daily Science Journal (Jun 10, 2007) — Scientists in Spain are reporting development of a new process to make cocoa powder with higher amounts of the healthful chemical compounds linked to chocolate's beneficial effects. The study is scheduled for publication in the May 30 issue of ACS' Journal of Agricultural and Food Chemistry.

Cocoa beans -- the source of chocolate -- in a cacao pod. (Credit: Photo by Keith Weller; courtesy of USDA/Agricultural Research Service)

Juan Carlos Espin de Gea and colleagues report that the new cocoa powder contains levels of some flavonoids 8 times higher than conventional cocoa. They achieved the higher flavonoid content by omitting the traditional fermentation and roasting steps used in the processing of cocoa beans. Those steps destroy some flavonoids, which are natural antioxidants.

Researchers used the flavonoid-enriched cocoa powder in a clinical trial to determine whether the compounds were bioavailable — in a form that humans can absorb. In the trial, six healthy volunteers consumed a milk drink made with flavonoid-enriched cocoa. The same volunteers later drank chocolate milk made from traditional cocoa. Blood and urine tests established the bioavailability of flavonoids in the enriched-milk drink, showing that people do absorb higher levels of the compounds.

Based on the results, researchers suggest further clinical trials on the health benefits of flavonoid-enriched cocoa powder.

Adapted from materials provided by American Chemical Society, via EurekAlert!, a service of AAAS.

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Cocoa, But Not Tea, May Lower Blood Pressure

Foods rich in cocoa appear to reduce blood pressure but drinking tea may not, according to an analysis of previously published research in the April 9 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.

Current guidelines advise individuals with hypertension (high blood pressure) to eat more fruits and vegetables, according to background information in the article. Compounds known as polyphenols or flavonoids in fruits and vegetables are thought to contribute to their beneficial effects on blood pressure and cardiovascular risk. "Tea and cocoa products account for the major proportion of total polyphenol intake in Western countries," the authors write. "However, cocoa and tea are currently not implemented in cardioprotective or anti-hypertensive dietary advice, although both have been associated with lower incidences of cardiovascular events."

Dirk Taubert, M.D., Ph.D., and colleagues at the University Hospital of Cologne, Germany, conducted a meta-analysis of 10 previously published trials, five of cocoa's effects on blood pressure and five involving tea. All results were published between 1966 and 2006, involved at least 10 adults and lasted a minimum of seven days. The studies were either randomized trials, in which some participants were randomly assigned to cocoa or tea groups and some to control groups, or used a crossover design, in which participants' blood pressure was assessed before and after consuming cocoa products or tea.

The five cocoa studies involved 173 participants, including 87 assigned to consume cocoa and 86 controls, 34 percent of whom had hypertension (high blood pressure). They were followed for a median (middle) duration of two weeks. Four of the five trials reported a reduction in both systolic (the top number, when the heart contracts) and diastolic (the bottom number, when the heart relaxes) blood pressure. Compared with those who were not consuming cocoa, systolic blood pressure was an average of 4.7 millimeters of mercury lower and diastolic blood pressure was an average of 2.8 millimeters of mercury lower.

The effects are comparable to those achieved with blood pressure-lowering medications, the authors note. "At the population level, a reduction of 4 to 5 millimeters of mercury in systolic blood pressure and 2 to 3 millimeters of mercury in diastolic blood pressure would be expected to substantially reduce the risk of stroke (by about 20 percent), coronary heart disease (by 10 percent) and all-cause mortality (by 8 percent)," they write.

Of the 343 individuals in the five tea studies, 171 drank tea and 172 served as controls, for a median duration of four weeks. Drinking tea was not associated with a reduction in blood pressure in any of the trials.

Tea and cocoa are both rich in polyphenols, but while black and green tea contain more compounds known as flavan-3-ols, cocoa contains more of another type of polyphenol, procyanids. "This suggests that the different plant phenols must be differentiated with respect to their blood pressure-lowering potential and thus cardiovascular disease prevention, supposing that the tea phenols are less active than cocoa phenols," the authors write.

The findings do not indicate a widespread recommendation for higher cocoa intake to decrease blood pressure, but it appears reasonable to substitute phenol-rich cocoa products such as dark chocolate for other high-calorie or high-fat desserts or dairy products, they continue. "We believe that any dietary advice must account for the high sugar, fat and calorie intake with most cocoa products," the authors conclude. "Rationally applied, cocoa products might be considered part of dietary approaches to lower hypertension risk."

Adapted from materials provided by JAMA and Archives Journals.

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