A Broad Survey of the Beneficial Effects of Chemicals in Fruits and Vegetables
It is well understood that some chemicals in fruits, vegetables, herb and spices can affect various aspects of our health. There is a very broad survey of a very rich and complex subject.
Prevent oxidative damage to important molecules in the body : antioxidants
Eye: slow cataracts and macular degeneration
Kale, many dark green vegetables.
Caroteinoids: lutein.
Citrus fruits, corn.
Carotenoids: zeaxanthin.
Blood lipids: slow the development of heart disease
Grapes, other berries.
Phenolics: anthocyanidins.
Tea.
Phenolics.
General : reduce DNA damage and the development of cancer
Tomatoes.
Carotenoids: lycopene
Carrots, other orange and green vegetables
Carotenoids: Beta-caroten
Tea.
Phenolics.
Green vegetables.
Chlorophyll.
Broccoli, daikon, cabbage familly.
Glucosinates, Thiocyanates.
Moderate the body's inflammatory response
General: slow development of heart disease and cancer.
Raisins, dates, chilis, tomatoes.
Salicylates.
Reduce the body's own production of DNA-damaging chemicals
Many fruits, vegetables
Phenolics: flavonoids.
Broccoli, daikon, cabbage family.
Glucosinolates, thiocyanates.
Citrus fruits.
Terpenes.
Inhibit the growth of cancer cells and tumors
Many fruits, vegetables.
Phenolics: flavonoids.
Soybeans.
Phenolics: isoflavones.
Grapes, berries.
Phenolics: ellagic acid.
Rye, flaxseed
Phenolics: lignans.
Citrus fruits.
Terpenes.
Mushrooms.
Carbohydrates.
Slow the body's removals of calcium from bones
Onions and parsley
Responsible agent not yet identified.
Encourage the growth of beneficial bacteria in the intestine
Onion family, sunchoke.
Inulin
Prevent the adhesion of infectious bacteria to walls of urinary tract
Cranberry, grapes
Phenolics: proanthcyanidins
0 comments:
Subscribe to:
Post Comments (Atom)
Posts
