Lycopene and digestion -
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Front Page Scoops Parliament Politics Regional Business Sci-Tech World Culture Education Health. Scoop Sci-Tech . Antioxidant lycopene not released during digestion Friday, 17 April , pm Press Release: Plant and Food Research.
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InfoPages News Channels. BUSINESS SCI-TECH. Sources: apricot, butternut squash, carrot, cantaloupe, corn, lemon, mango, papaya, peach, persimmon, pineapple, pumpkin, sweet potato, tangerine, winter squash, yellow tomato, and yellow watermelon. Darker is better when it comes to choosing your greens.
Dark green leafy vegetables are higher in carotenoids than are their paler counterparts, which is why romaine and spinach varieties are better choices than iceberg lettuce. Spinach is a great source of both b-carotene and lutein.
Studies have also suggested it functions as an inhibitor of the growth and spread of cancer cells and has the ability to reduce age-related eyesight deterioration.
Greens are also abundant in vitamin K, which helps blood clot properly and the mineralization of bones to keep them healthy and strong.
If you are looking to impress your dinner guests, consider serving the fun and mini avocadoes avocaditos at your next party. Sources: artichoke, asparagus, avocado, broccoli, Brussels sprouts, cucumber, green beans, green bell pepper, green grapes, honeydew melon, kale, kiwi, lime, spinach, and other leafy greens.
Anthocyanins are the antioxidants responsible for the blue and purple spectrum of the vegetable and fruit world. This colour group contains ellagic acid and other flavonoids, which may help destroy cancer cells and also provide anti-inflammatory properties that could further help protect against chronic diseases.
Participants who had mild to moderate UC consumed a daily bilberry oral preparation for a total of six weeks.
At the end of the study period, there were high rates of clinical remission in participants with reductions in mucosal inflammation observed. However, the study investigators stressed that these results would likely not translate if UC patients simply increased their intake of whole berries since they used a concentrated extract in the trial.
There is also promise for the use of figs, blackberries, and grapes as antioxidant and anti-cancer therapeutic agents, but health care professionals require additional high-quality human studies in this area before they can make any recommendations. Blueberries own the bragging rights for having almost four times the amount of cancer-fighting and inflammation-reducing antioxidants than most fruits.
Wild blueberries have the highest levels, which is double that of regular blueberries. Interestingly, Nova Scotia is the largest producer of wild blueberries and recognizes it as their official provincial berry.
Sources: blueberries, blackberries, eggplant, fig, juneberries Saskatoon berries , plum, prune, purple grapes, and dark raisins.
Despite their neutral colour, white vegetables and fruits contain many phytochemicals. In garlic alone, there are at least bioactive compounds with antioxidant, antithrombotic, antitumor, anti-inflammatory, and antihypertensive components.
Cauliflower and other cruciferous vegetables, including cabbage, bok choi, Brussels sprouts, and broccoli, are rich in fibre and cancer-fighting phytochemicals such as sulforaphane, a compound that protects the lining of the stomach by preventing bacterial overgrowth of Helicobacter pylori.
A recent study evaluated the association of cruciferous vegetable intake and circulating levels of pro-inflammatory markers in 1, middle aged Chinese women. Researchers assessed their usual dietary intake over the preceding twelve months using a comprehensive food frequency questionnaire and measured their blood and urine for inflammation and oxidative stress markers.
After adjusting for potential confounding variables, including socioeconomic status, lifestyle factors, BMI, health conditions, and medication use, the researchers found that a higher intake of cruciferous vegetables was associated with significantly lower circulating concentrations of the pro-inflammatory markers.
White vegetables and fruits have also shown promise when it comes to preventing strokes. Is cauliflower really the new kale? Growing in popularity, you can now find purple and orange varieties of cauliflower.
The purple colour is due to the presence of anthocyanins. Watch as the purple cauliflower transforms to green while being cooked! Sources: apple, banana, cabbage, cauliflower, cucumber, garlic, ginger, jicama, mushrooms, onion, parsnip, pear, potato, and turnip.
Delicious fruits and vegetables provide us with essential nutrients and give us a big dose of phytochemicals. Research continues to reveal the health benefits of incorporating plant-based foods into our daily diet.
It is likely the combination and synergy of antioxidants, vitamins, minerals, and fibre found in whole foods that are responsible for the positive impact they have on our overall health.
For these reasons, it is important to eat a wide variety of vegetables and fruits on a regular basis. Please treat yourself and take advantage of what grows naturally, so you can get all the nutrients you need.
Read the articles on our nutrition month page. Go For Colour! GIS T C o l o u r ful Nutrition Life would be boring if we saw the same bland, colourless foods on our plates every day. Nature remedies this by providing us with a variety of beautifully coloured vegetables and fruits to excite our eyes and stimulate our taste buds.
Red Many red-hued foods, such as tomatoes, watermelon, pink grapefruit, and papaya, get their colour from lycopene, a red carotenoid pigment and phytochemical. Orange and Yellow Beta-carotene b-carotene is responsible for the orange and yellow colour of many vegetables and fruits.
Green Darker is better when it comes to choosing your greens. Blue and Purple Anthocyanins are the antioxidants responsible for the blue and purple spectrum of the vegetable and fruit world. White Despite their neutral colour, white vegetables and fruits contain many phytochemicals.
Conclusion Delicious fruits and vegetables provide us with essential nutrients and give us a big dose of phytochemicals. Want to learn more about nutrition? Kimberly Charbonneau, BSc Associate Director, Gastrointestinal Society Anne-Marie Stelluti, RD Clinical Dietitian, Vancouver, British Columbia First published in the Inside Tract ® newsletter issue — Image © msk.
com 1. Palmer S et al. An ecological valence theory of human color preference. Proceedings of the National Academy of Science. Liu RH. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. American Journal of Clinical Nutrition. Yang T et al. The role of tomato products and lycopene in the prevention of gastric cancer: A meta-analysis of epidemiologic studies.
Znd is an important natural red pigment Lyycopene strong singlet oxygen and Personal training services free radical quenching ability. Ethanol Vegan food substitutes destroys the epithelial Vegan food substitutes of Talent nurturing and progression pathways mucosa, causing oxidative damage and inflammation. Lycolene general and pathological evaluation, gastric secretion, as well as the levels of antioxidant and inflammatory factors were detected. In lycopene experimental groups, the amount of gastric juice were lower than that in the gastric injury control group; the levels of T-SOD, and the levels of MDA and inflammatory factors MMP-9 and MCP-1 decreased. However, general and pathological evaluation of gastric tissues revealed that lycopene especially at high doses could aggravate acute gastric mucosal injury induced by ethanol.
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