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The Omegas, Prostaglandins & Inflammation

JoAnn Guest

Dec 24, 2004 20:14 PST

=====================================================================

The Omegas, Prostaglandins & Inflammation

 

Inflammation is a normal response of the body to injury and infection

and a major component of healing. The redness, warmth, swelling, and

pain that characterize inflammatory reactions are all evidence that the

immune, circulatory, and hormonal systems are actively working to boost

the efficiency of the body's defenses and speed the repair of damaged

tissue.

 

Inflammation creates illness when it continues beyond its normal limits

or serves no purpose.

 

It is often an unwelcome feature of autoimmunity, for example, and a

major component of musculo-skeletal disease.

 

Medical doctors treat inflammation with anti-inflammatory drugs, which

can injure the stomach, and with corticosteroids, which can suppress the

immune system.

 

There are natural alternatives.

 

Inflammation is regulated by a group of hormones called prostaglandins.

Some prostaglandins intensify the inflammatory response while others

reduce it.

 

Aspirin, ibuprofen, and other nonsteroidal anti-inflammatory drugs work

on the prostaglandin system.

 

You can also affect this system by diet, specifically by the kinds of

fats you do and don't eat, since the body makes prostaglandins from

fatty acids.

 

Omega-3 fatty acids tend to decrease inflammation while omega-6 fats and

trans-fats increase inflammation.

Botanical treatments for decreasing inflammation also include curcumin.

 

www.drweil.com

www.udoerasmus.com

www.spectrumnaturals.com

 

 

====================================================================

Imbalance of type of fats may lead to inflammation

---

Dec 13, 2004 20:54 PST

 

 

HEALTH & WELLNESS:

Imbalance of type of fats may lead to inflammation

Provided by Charlotte Observer on 12/12/2004

by FRED LOWRY

---

Q. I heard that eating red meat can increase the risk of getting

arthritis. I eat red meat daily and don't understand how it could make

my arthritis worse.

 

If I stop eating it, will my arthritis get better?

 

A lot of information has been in the news lately about a British study

involving people who kept detailed food journals. As a result, 42

percent of inflammatory arthritis patients reported eating at least 58

grams of red meat per day.

 

It was reported that an increase in other meats also had a higher

incidence of inflammatory arthritis. Of participants eating meat from

all sources, their risk of inflammatory arthritis almost tripled.

 

The media reported possible explanations that included increased animal

collagen, additives, or even infectious agents. One explanation that

seems to have been overlooked is the " type " of fat

found in meats.

 

Meats are rich in omega 6 fats, which form " arachidonic acid " that turns

into " inflammatory " prostaglandins.

 

Prostaglandins are 'hormone-like' chemicals that regulate cellular

activity on a moment-to-moment basis.

 

Many other types of these prostaglandins are made from omega 3 or omega

6 fats.

 

Conversely, the prostaglandins formed from omega 3 fats decrease

inflammation, prevent degenerative cardiovascular changes and can

prevent water retention.

Good sources of omega 3 fats are fish and fish oils.

 

 

All prostaglandins are needed, as they perform various necessary

functions. The problem is that most people consume too many omega 6 fats

from meat and too little omega 3 fats.

 

Therefore, the prostaglandins are out of balance.

 

This imbalance throws the body chemistry toward the

inflammation side. It is interesting that many anti-inflammatory drugs

aim to 'decrease " prostaglandins and their byproducts.

 

While many other possible health aspects exist related to the excess

consumption of meat, you may want to make some changes:

 

** Decrease your consumption of meat and increase the consumption of

fish.

 

** Avoid processed meats, including lunch meats, hot dogs and sausage.

 

** Avoid pork, as it may be more pro-inflammatory.

 

** Recognize that wild game, or free range meat, can be higher in omega

3 fats because of the animal's diet.

 

** Choose lean, reasonable portions of good meat.

 

** Flax oil or fish oil may also be helpful. Fish oil has a

greater amount of omega 3 fats.

 

Try to follow these guidelines for one month to see if they make a

difference. The results of a one-month experiment might surprise you.

 

I have known people who have not needed their anti-inflammatory

medications after making changes, including the use of one tablespoonful

 

of fish oil daily.

 

Fred Lowry

 

For more news or to , please visit http://www.charlotte.com

 

======================================================================

Anti-inflammatory Potential of Essential Fatty Acids

======================================================================

Anti-inflammatory Potential of Essential Fatty Acids in UC, IBS &

Crohn's

___________________________

From " Omega-3 Oils, " by Donald Rudin, MD and Clara Felix,

page 67.

 

In one study, doctors in Bologna and Turin, Italy, gave fish-oil

capsules three times a day for one year to thirty-nine Crohn's

patients for about eight months. A similar control group of thirty-nine

patients received capsules that contained neutral oils.

The fish-oil capsules were specially formulated to

reduce fishy odor and to improve absorption of Omega-3 EPA and DHA.

Reducing the odor was important, because until the trial was over,

neither the doctors nor the patients knew which patients had gotten

which oils.

 

After a year of ingesting 2.7 grams of EPA and DHA every day,

twenty-three of the patients who received the fish oils were still

in remission. By contrast, only eleven of the thirty-nine control

patients stayed in remission.

 

In Crohn's disease, bowel tissue contains abnormally high levels of

inflammation- producing, bad prostaglandins from Omega-6

ARA (arachadonic acid).

 

In the patients taking the fish oil whose illness remained in

remission, red blood cell levels of ARA plunged,

while levels of Omega-3 EPA and DHA rose greatly.

In general, laboratory tests indicated that inflammation decreased

in the fish oil patients, but increased in the control patients.

 

Ulcerative Colitis--

is another chronic inflammatory disease, usually of the large

intestine, in which ulceration and erosion of the bowel tissue

cause severe diarrhea and loss of blood, as well as weakness and

weightloss.

As in Crohn's disease,bowel tissue shows high levels of " bad, "

ARA-produced prostaglandins.

The worse the symptoms, the higher the levels of these trouble-

making prostaglandins.

 

In one study, conducted by William Stenson of Washington University

School of medicine, twenty-four patients with active ulcerative colitis

who took fish- oil capsules for four months showed a big drop in " bad "

prostaglandins.

These patients also showed bowel tissue healing and reduced rectal

bleeding,and they gained badly needed weight.

The capsules contained 5.4 grams of EPA and DHA.

 

Moreover, seven patients who were also getting prednisteroid steroid

drugs,were able to cut their dosages in half.

============================================

New Study Finds Fish Oil Helpful in Crohn's

============================================

A fascinating report appearing in the June 13, 1996 issue of the New

England Journal of Medicine found fish oil preparations to be useful

in Crohn's disease.

 

Crohn's disease is a condition characterized by recurrent episodes of

" inflammation " of the intestines.

This disease may be serious, and at times patients may undergo

surgery to remove those parts of the intestine most severely inflamed.

 

Typically Crohn's diseaseis episodic.

This means that patients may experience " flareups " during which time

their disease is active,as well as relatively symptom free periods

during which time digestive function is fairly normal.

 

This recent study looked at 78 patients with Crohn's disease.

One group received nine fish oil capsules each day or a placebo. Among

the group of patients receiving the fish oil, 28% had relapses during

the one year study.

In contrast, in the group receiving the placebo,

69% experienced relapses.

 

It has long been known that foods like fish oil, rich in the omega-3

essential fatty acids, have significant

" anti-inflammatory " activity.

 

The omega-3 essential fatty acids produce a specific type of 'chemical'

in the body called 'prostaglandins " ,

which serve as one of the body's main 'mediators' of inflammation.

 

=============================================

EFA FUNCTIONS

=============================================

--1.EFAs are precursors of several important " regulatory " molecules

such as " prostaglandins " , " leukotrienes " and " thromboxanes " .

 

Prostaglandin E1, in particular has a wide range of desirable effects

including " reduction " of inflammation,

lowering blood pressure and

'inhibited' platelet aggregation.--

 

 

--1.EFAs are involved in transportation and metabolism of

cholesterol. EFAs " disperse " cholesterol and make it more 'soluble' so

that the body is able to get rid of it.

 

EFAs also have the ability to inhibit the " synthesis " of LDL ( bad

cholesterol) in our bodies.

 

--1.EFAs are required for every single cell in the body to function

effectively. The cell membrane must compose of certain level of EFAs

for proper cell " structure " and " integrity " .--

--\

-

 

Fish Oil-- is the oil extracted from the flesh of cold- water fish.

These are mainly fish such as alaskan salmon, mackerel, tuna, sardines

(water packed), herrings and anchovies.

 

Fish oil is a rich source of omega-3 essential fatty acids known as

eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Both EPA and DHA are normal constituents of human

tissues, and this includes brain cells, retina, adrenals and sex organs

- all of the most " active " tissues in the human body.

These essential fats also help to keep the arteries " clean " .

 

Fish oil has been shown in studies to lower " serum triglyceride "

levels and reduce the " thrombotic " tendency of blood by 'reducing'

platelet " stickiness. "

 

Fish Oil should not be confused with cod liver oil however, which is

found in the liver of the fish --although Cod liver oil is also a rich

source of fatty

acids and contains significant levels of vitamins A and D.

 

Nervous System--

 

EFAs are required for the normal membrane structure, cell structure

of the nerves and for normal nerve functions. EFAs are also of major

importance in the central nervous system.

 

Reduced amount of EFAs in the redblood cell wall makes the blood cell

" rigid " (hardening of the arteries).

This in turn results in a reduction in the supply of oxygen and

'nutrients' that can be " transported " by the red blood cell to the

nerves.

 

The reduced volume of oxygen and nutrients would impair nerve

functions.

 

Studies have shown that GLA is able to prevent or 'reverse'

neuropathy (damage to the nerves) because direct supply of GLA results

in an improvement in nerve blood flow.

 

It is interesting to note that " lipids " make up 20 % of the

brain and is important for eye function.

 

Ref: Horrobin; Rev. Contemp. Pharmaco. 1990; 14

 

www.udoerasmus.com

www.spectrumnaturals.com

============================================

" Prostaglandins " -Good and Bad

--

 

More prostaglandin E2 may lead to 'degenerative' disease,

whereas high levels of

" beneficial "

prostaglandin E1 and E3 'protect' our bodies from the ravages of

disease.

 

Here is a brief description of how these " prostaglandins " function in

the body:

 

• Prostaglandin E1 prevents blood platelets from " sticking " together,

thereby helping to prevent heart attacks and strokes caused by blood

clots.

It 'relaxes " blood vessels, improving circulation and lowering

blood pressure. It reduces " inflammation " , makes insulin work more

" effectively " and " enhances " the T-cell function of the immune system.

 

*GLA* increases this beneficial prostaglandin.

 

 

• Prostaglandin E2 " promotes " platelet aggregation, the first step

to clot " formation " , increasing the risk for heart attack and stroke.

 

It makes the kidneys *retain* sodium, leading to water retention,

and it causes 'inflammation'.

 

Diets high in saturated fats (arachidonic acid (AA) increase levels

of this " pro-inflammatory " prostaglandin E2.

 

 

• Prostaglandin E3 has similar functions as prostaglandin E1.

 

It has a powerful effect of preventing the 'release' of

" arachidonic acid " stored in cell membranes and its conversion to

prostaglandin E2.

 

Omega-3 fatty acids are the source of this " beneficial " E3

prostaglandin.

 

 

The first step in both these " conversion processes " is controlled by

the enzyme D6D (delta-6 desaturase).

Unfortunately, D6D activity " declines " with age, and is reduced in

some individuals even at a younger age (Horrobin, 1981).

 

This not only " inhibits " the synthesis of GLA and DHA, but also leads

to a prostaglandin imbalance

with decline of the good series-1 and series-3 prostaglandins and

other beneficial eicosanoids,

which exhibit potent " anti-inflammatory " and " immunoregulatory " effects.

 

 

 

The reduced capacity to convert parent EFAs to GLA and DHA is

associated with conditions including cardiovascular disease,

diabetes, alcoholism, atopic dermatitis, premenstrual syndrome,

rheumatoid arthritis and cancer

(Bolton-Smith et al., 1997; Leventhal et al., 1993; Horrobin, 1993),

as well as learning deficits and development of dementia.

 

The exciting news is that supplementation with GLA and DHA can

" circumvent " impaired D6D function, and restore levels of the beneficial

" anti-inflammatory " prostaglandins.

 

Moreover, *GLA* supplementation actually `increases' D6D activity,

" reversing " the effect of aging on the enzyme itself (Biagi

et al., 1991).

 

In this way, GLA supplementation improves the " metabolism " of both

omega-6 and omega-3 fatty acids (EFAs).

It has also become clear that the omega-3 fatty acids DHA and EPA

limit the " production " of the bad series-2 prostaglandins by

preventing the

'release' of " arachidonic " acid from cell membranes,

inhibiting its further metabolism.

 

An excessive amount of linoleic acid (omega-6), on the other hand,

'limits' the 'availability " of alpha-linolenic acid

(omega-3)

as a precursor for the *good* series-3 prostaglandins

and stimulates the `formation' of arachidonic acid

(normally found mainly in saturated fats in animal protein, which is

the `precursor' to the bad prostaglandins (series-2)

and other

'pro-inflammatory' " eicosanoids " .

 

Biagi et al. (1991) studied both old and young rats that were fed

either a GLA-rich diet or a control diet.

 

Old animals fed the control diet showed a clear decline in the level

of " delta-6-desaturated " " metabolites " of both the omega-6 and the

omega-3 series.

 

In the GLA group of old mice there was no decline of these

metabolites.

 

A study of more than 10,000 middle-aged men and women in Scotland

showed that aging influences the fatty acid composition of adipose

(fatty) tissue independently of diet (Bolton-Smith et al., 1997).

 

The study confirms the earlier mentioned experimental findings of an

age-related decline in the rate-limiting step of " delta-6-

desaturation',

and in addition discovered a greater decline in women than in men.

The results indicate that an increase in dietary GLA could offset

the age-related 'imbalance' in fatty acid levels.

 

GLA and DHA both have 'preventive' effects on atherosclerosis and

heart attacks by lowering blood pressure and serum `lipids' and reducing

cardiovascular `reactions' to stress.

 

While GLA in addition has anti-aging effects, DHA has a unique role

in the development and maintenance of the nervous system.

It has proven to be important for development, learning and behavior

in children as well as for prevention and treatment of dementia.

 

Cardiovascular disease

 

Beneficial effects of both GLA and DHA on the cardiovascular system

have been extensively documented in experimental and human studies:

moderate but consistent blood pressure lowering effects,

significant

reductions of serum lipids,

and beneficial influence on insulin

resistance which plays a large role in the development of diabetes,

atherosclerosis and heart attacks.

 

Much research is currently focused on unraveling the many-fold

mechanisms of action behind these favorable influences.

 

Hypertension

 

Early detection is of great importance, since life style changes is

likely to prevent further development of serious complications.

 

Incorporation of GLA and DHA in the diet has proven to be one of

these changes that can " reduce " the blood pressure

and help lower the risk of heart attacks,

stroke and kidney failure.

 

Borage oil, black currant oil and DHA have blood pressure lowering

effects-

In contrast to earlier beliefs, we now know that a stable systolic

blood pressure (below 140 mmHg) is equally or even more important

than a " normal " diastolic pressure (less than 90 mmHg).

 

Systolic blood pressure increases with aging as a result of

increased " stiffness " of the arteries and is a stronger predictor of

risk in the elderly than the diastolic pressure.

 

A pulse pressure (the difference between systolic and diastolic

pressure) of more than 60 is a marker for advanced atherosclerosis

and indicates a high risk for a cardiovascular 'event'.

 

In most cases of hypertension (95%) no specific reason can be found

for the elevated pressure,

a condition known as essential or " idiopathic " hypertension.

 

Results from a clinical, double blind, crossover study by Venter et

al. (1988) support the hypothesis that " deficiency " of the enzyme D6D,

so common in aging, may play an important part in the etiology of

" idiopathic " hypertension.

 

The study furthermore validates the earlier findings that a ratio of

2:1 of GLA and DHA/EPA is beneficial in prevention of cardiovascular

diseases.

This trial involved 25 non-obese patients with mild-moderate

essential hypertension.

 

One group was given capsules containing 360 mg GLA and 180 mg

EPA/day, while the other group received capsules containing only

linoleic acid and alpha-linolenic acid,

the parent EFAs that need the " enzyme D6D " for their metabolism to

GLA and EPA/DHA.

 

The average systolic blood pressure in the first group was

significantly reduced (~ 10 %) after 8 to 12 weeks of therapy, while

there was no significant change in the second group,

indicating that " deficiency " of the " enzyme D6D " is likely to promote an

 

increase of blood pressure.

 

www.udoerasmus.com

www.spectrumnaturals.com

 

============================================

A Lesson in Nutrition From our Stone Age Ancestors

============================================

 

 

A Lesson in Nutrition From our Stone Age Ancestors

By Artur Klimaszewski, MD

Source: Bioriginal Publishing

Date Published: January 2000

 

http://www.fatsforhealth.com/library/libitems/ancestors.php

 

Borage Oil and other " good " fats can help restore the natural

balance that our bodies were meant to have initially.

 

In 1930 scientists discovered a class of " metabolites " called

" prostaglandins " - compounds 'produced' in the body from " dietary fats " .

 

 

After 70 years of research, we have finally come to understand the

significance of prostaglandins.

 

There have been close to 7,000 published studies on prostaglandins

and their roles in the body.

This research demonstrates that

prostaglandins play very important roles in regulating some of the

most basic body functions on a minute-to-minute basis.

 

Prostaglandins are extremely potent hormone-like compounds that

belong to a larger family of compounds called " eicosanoids " .

They fall into three classes, or " series " , each of which has

specific " biological " effects:

 

" Series 1 " prostaglandins

 

These compounds have three basic functions: they reduce

inflammation, dilate blood vessels, and inhibit blood clotting. The

strong anti-inflammatory properties help the body recover from

injury by reducing pain, swelling and redness.

The other two

functions keep blood vessels open wide, and keep blood flowing

freely.

 

" Series 2 " prostaglandins

 

The most prominent compounds in this group strongly increase

inflammation, constrict blood vessels, and encourage blood clotting.

 

These properties come into play when the body suffers a wound or

injury - without these prostaglandins, you would bleed to death from

the slightest of cuts. However, in excess, these prostaglandins may

be harmful.

 

Many diseases are directly linked to excessive

inflammation and blood clotting - for example, rheumatoid arthritis

and some forms of stroke and heart attack.

High levels of Series 2

prostaglandins in the body have also been linked to other diseases

including diabetic nerve damage, high blood pressure, allergies,

skin inflammations and cancer.

 

" Series 3 " prostaglandins

 

The compounds in this group are a mixed bag: some of them dilate

blood vessels, while others constrict.

They also have a weak

tendency to increase inflammation and inhibit blood clotting. In

general, these are useful defense mechanisms against trauma and

infection.

 

The body must maintain a delicate balance between these

prostaglandins -

otherwise the strong proinflammatory, blood-vessel-

constricting, and blood-clotting effects of Series 2 will overwhelm

the sytem, causing a host of ill effects.

 

As important as prostaglandins are, the body has no reliable

mechanism for keeping them in balance - it depends mostly on diet to

maintain equilibrium.

 

The type of fat we eat has a direct impact on

what type of prostaglandins the body will produce and how much it

produces of each type.

 

For example, the body may produce Series 1 prostaglandins from

Linoleic Acid found in refined vegetable oils, margarines, refined

sugar, salt and other processed foods.

 

The body breaks down " Arachidonic Acid " found in meats and eggs into

prostaglandins of Series 2.

 

Consumption of fish and fish oils causes the production of

prostaglandins of Series 3.

 

Optimal Balance

 

Since the diet has such a powerful influence on prostaglandins in

the body, we must determine the optimal balance and supplement our

diets to achieve that balance.

 

What, then, is an optimal balance of prostaglandins?

 

To answer this question, we must take a lesson in nutrition from our

prehistoric ancestors. Over the course of 4 million years, humans

evolved adapting genetically to their

environment. The human metabolism was able to continually adapt to

changes in diet over time.

 

About 10,000 years ago, however, the human diet began to change so

dramatically that evolution was not able to keep up. In about 8,000

B.C., humans began to cultivate crops, domesticate animals, and

improve cooking and baking techniques.

 

Cultivation of crops severely limited the variety of plants in the

diet, while domesticated animal meat introduced a much higher level

of fat.

At the same time, newfound techniques of cooking and baking

meant that we could eat a whole new range of vegetables -

namely " starches " ,

which are " undigestible " when raw.

 

Two hundred years ago, the pace of dietary change started to speed

up even more.

 

Humans developed mass food production techniques and

introduced numerous harsh chemicals into the food we eat.

 

Genetically, we are still virtually identical to our hunter-gatherer

ancestors, yet the food we eat is far removed. We cannot and do not

want to imitate our ancestors' diets.

We simply have to understand

the types of fat their diets would have contained and deduce the

levels of prostaglandins that their bodies produced as a result.

 

Equipped with modern scientific tools, we may study human remains,

fossilized fecal matter, and bodies preserved under ice or bogs.

These provide clues to the kinds of food that our prehistoric

ancestors consumed.

 

Most of the plants and animal species they ate can still be found

today and we can analyze them for their nutritional value. We can

also analyze the diets of surviving tribes who have resisted the

adoption of " civilization " and the modern Western diet. Finally, we

can analyze the diets of other primates and extrapolate those

findings to humans. Through these methods, we can, in fact, get a

surprisingly accurate picture of the human diet of 10,000 years ago.

 

The findings show that we presently eat *ten times* more " saturated " fat

 

and hundreds of times more trans-fatty acids than did " prehistoric "

humans.

 

Such high consumption of these " bad " fats is known to " impair " the

metabolism of Linoleic Acid,

which, as we have seen, is the body's

main source of the beneficial prostaglandins of Series 1.

 

In addition, we eat far more Arachidonic Acid (dairy and meat)

than did our ancestors, leading to high levels of the potentially

harmful Series 2 prostaglandins in the body.

 

Furthermore, we eat less fish, one of the primary sources of the

beneficial Series 3 prostaglandins.

 

In the final balance, our bodies are producing too few " beneficial "

prostaglandins and too many potentially " harmful " prostaglandins,

contributing to increasing incidences of arthritis, diabetic nerve

damage, heart attacks, high blood pressure, allergies, skin

inflammations, and cancer.

 

A Supplement A Day…

 

We cannot change our genetics - so the key is to tilt the scale

towards Series 1 and 3 prostaglandins through dietary

supplementation with fats that the body can easily break down into

these beneficial compounds.

 

For Series 1, there are several plant sources the body can use -

Borage Oil, Evening Primrose Oil, and Black Currant Oil.

 

For Series 3, turn to Fish Oil or Flax seeds.

 

To fully satisfy the body's need for production of Series 1

prostaglandins, a healthy adult needs only 1-2 grams per day of

Borage Oil, or 3-6 grams per day of Evening Primrose Oil.

To

increase production of Series 3 prostaglandins, a healthy adult

needs to eat cold water fish several times a week, or supplement the

diet with

1-2 grams of Fish Oil or 2-5 grams of Flax seeds a day.

 

Restoring the natural levels of prostaglandins in our bodies will

help both prevent and treat those diseases where harmful

" prostaglandin activity " is a key factor.

 

Supplementation with Borage Oil and other " good " fats can help

restore the 'natural balance' our bodies were meant to have.

 

Artur Klimaszewski is an MD with Bioriginal Food & Science Corp.,

Saskatoon, Canada.

He is devoted to research in the field of essential fats.

________________

 

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Renato23451

 

Thank you

 

 

 

--- JoAnn Guest <angelprincessjo wrote:

 

>

>

> The Omegas, Prostaglandins & Inflammation

> JoAnn Guest

> Dec 24, 2004 20:14 PST

>

================================================================================\

==========================================================

>

> The Omegas, Prostaglandins & Inflammation

>

> Inflammation is a normal response of the body to

> injury and infection

> and a major component of healing. The redness,

> warmth, swelling, and

> pain that characterize inflammatory reactions are

> all evidence that the

> immune, circulatory, and hormonal systems are

> actively working to boost

> the efficiency of the body's defenses and speed the

> repair of damaged

> tissue.

>

> Inflammation creates illness when it continues

> beyond its normal limits

> or serves no purpose.

>

> It is often an unwelcome feature of autoimmunity,

> for example, and a

> major component of musculo-skeletal disease.

>

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