Ranked by shared topics, with one result from each original episode.
Q&A
“This is a personal preparation example, not the high-dose oat regimen used in clinical research or a measured 3-gram beta-glucan serving. For the research on LDL cholesterol, microbial metabolites, and oat preparation, see Oats and beta-glucan.”
Q&A
Dr. Rhonda Patrick reviews the evidence for nattokinase, how oat beta-glucans may aid with PFAS excretion, and HRT for APOE4 carriers.
Q&A
“In a double-blind randomized trial of 191 adults with borderline-high cholesterol, 3 grams per day of high-molecular-weight oat beta-glucan—taken as 1 gram three times daily for four weeks—reduced LDL cholesterol by about 6% and estimated 10-year Framingham cardiovascular disease risk by about 8% compared with a rice-powder control.”
Q&A
“The discussion of fiber and nutrient or supplement absorption begins at 19:38. The Oats and beta-glucan topic provides the wider cholesterol evidence and explains why whole oats, beta-glucan powder, and psyllium should not be compared solely by their serving weights.”
Q&A
Dr. Rhonda Patrick discusses sunscreen safety, HIIT & brain health, diet, omega-3s, urolithin A, sulforaphane, homocysteine, peptides, and CoQ10.
Q&A
Dr. Rhonda Patrick discusses urolithin A, postmenopausal protein, microplastics, high-temperature saunas, sugar intake, and supplements for Parkinson's disease.
Q&A
Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.
Clip
“One hypothesis is that DNA repair enzymes, known as PARP (poly ADP-ribose polymerase), might be using up more NAD+ to fix the accumulated DNA damage that occurs with age. Alternately, the cellular pathway that recycles NAD+ may decline in performance with age.”
Episode
“In this episode, Rhonda gives a summary of the science of resveratrol including its effects in animals and humans, the mechanisms behind how it works, and the bottom line on resveratrol supplementation and safety. A few key moments... For a more in-depth timeline, as well as references for this episode, click the timeline tab. Learn more about resveratrol on our overview page”
Episode
“Not only is salmon roe a good source of DHA, it also provides protein, vitamins, minerals, and astaxanthin – an antioxidant compound that gives salmon its reddish or pinkish tint. In human studies, astaxanthin reduces biomarkers of oxidative stress.”