There are lots of ways to treat a heart attack – CPR, aspirin, clot-busters and more. Now CU medical school researchers have found a new candidate: Intense light.

“The study suggests that strong light, or even just daylight, might ease the risk of having a heart attack or suffering damage from one,” says Tobias Eckle, MD, PhD, an associate professor of anesthesiology, cardiology, and cell and developmental biology at the University of Colorado School of Medicine.

“For patients, this could mean that daylight exposure inside of the hospital could reduce the damage that is caused by a heart attack.”

What’s the connection between light and a myocardial infarction, known commonly as a heart attack?

The answer lies, perhaps surprisingly, in the circadian rhythm, the body’s clock that is linked to light and dark. The circadian clock is regulated by proteins in the brain. But the proteins are in other organs as well, including the heart.

Eckle and Holger Eltzschig, MD, a CU professor of anesthesiology, found that one of those proteins, called Period 2, plays a crucial role in fending off damage from a heart attack.

With an international team of expert scientists, including collaborators from CU’s Division of Cardiology and the mucosal inflammation program, they published their findings in the research journal Nature Medicine.

During a heart attack, little or no oxygen reaches the heart. Without oxygen, the heart has to switch from its usual fuel – fat – to glucose. Without that change in heart metabolism, cells die and the heart is damaged

And here’s where the circadian rhythm comes in. The study showed that the Period 2 protein is vital for that change in fuel, from fat to glucose, and therefore could make heart metabolism more efficient. In fact, Strong daylight activated Period 2 in animals and minimized damage from a heart attack.

Future studies will try to understand how light is able to change heart metabolism in humans and how this could be used to treat heart attacks in patients.

Blueberries and strawberries, which are high in flavonoids, appear to reduce cognitive decline in older adults according to a new study published in Annals of Neurology, a journal of the American Neurological Association and Child Neurology Society. The study results suggest that cognitive aging could be delayed by up to 2.5 years in elderly who consume greater amounts of the flavonoid-rich berries.

Flavonoids are compounds found in plants that generally have powerful antioxidant and anti-inflammatory properties. Experts believe that stress and inflammation contribute to cognitive impairment and that increasing consumption of flavonoids could mitigate the harmful effects.

Previous studies of the positive effects of flavonoids, particularly anthocyanidins, are limited to animal models or very small trials in older persons, but have shown greater consumption of foods with these compounds improve cognitive function.

According to the 2010 U.S. Census, elderly Americans-those 65 years of age and older-increased by 15% between 2000 and 2010, faster than the total U.S. population, which saw a 9.7% increase during the same time period.

“As the U.S. population ages, understanding the health issues facing this group becomes increasingly important,” said Dr. Elizabeth Devore with Brigham and Women’s Hospital and Harvard Medical School in Boston, Mass. “Our study examined whether greater intake of berries could slow rates of cognitive decline.”

The research team used data from the Nurses’ Health Study-a cohort of 121,700 female, registered nurses between the ages of 30 and 55 who completed health and lifestyle questionnaires beginning in 1976.

Since 1980 participants were surveyed every four years regarding their frequency of food consumption. Between 1995 and 2001, cognitive function was measured in 16,010 subjects over the age of 70 years, at 2-year intervals. Women included in the present study had a mean age of 74 and mean body mass index of 26.

Findings show that increased consumption of blueberries and strawberries appear to slow cognitive decline in older women. A greater intake of anthocyanidins and total flavonoids was also associated with reduce cognitive degeneration. Researchers observed that women who had higher berry intake delayed cognitive aging by up to 2.5 years.

The authors caution that while they did control for other health factors in the modeling, they cannot rule out the possibility that the preserved cognition in those who eat more berries may be also influenced by other lifestyle choices, such as exercising more.

“We provide the first epidemiologic evidence that berries may slow progression of cognitive decline in elderly women,” notes Dr. Devore. “Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification to test cognition protection in older adults.”

This study is published in Annals of Neurology. “Dietary Intake of Berries and Flavonoids in Relation to Cognitive Decline.” Elizabeth E. Devore, Jae Hee Kang, Monique M.B. Breteler and Francine Grodstein. Annals of Neurology; Published Online: April 26, 2012 (DOI:10.1002/ana.23594).

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