Orange Vegetables and Help You Live Longer
According to some researchers who have conducted a study on the issue, green vegetables and oranges have the property of prolonging life. That is, thanks to the beta-carotenes in these foods, you can stop the oxidative damage to cells and DNA.
With the number of components of these plants, there are many benefits for our body, eating them in quantity and very regularly. This is one of the foundations for someone who wants to have a healthy life.
Vegetables like spinach, green beans and kale are rich in folate and many other essential nutrients, and eat not only improve your health but your offspring.
It is best that they can prepare a lot of soups, salads and casseroles, so with some variation of them in your daily diet by helping you’d enjoy a better life.
If we realize and think about it, these foods are the cheapest way to eat properly, it is true that small acquires certain phobias according to food, but as we grow tolerance to all types of food is usually higher. So you have to take, as far as possible, and try to eat these vegetables with beta-carotene. Something our bodies appreciate.
It Prevents Disease and Prolongs Life
Green Tea
The benefits of the ancient tea are rediscovered today in the light of science. It is proved: Green tea is a potent antioxidant, caring heart, raises the immune system, slows the aging … and it is tasty and inexpensive. The following information on how green tea prevents diseases and has the power to lengthen life.
“Tea has an extraordinary power to prolong life,” said Eisei, the Buddhist monk who wrote for the year 1211 the book “Keeping health by drinking tea.” In view of the results of several investigations, the author of the work he was right. If from antiquity to the sixth century, green tea was consumed primarily as a remedy for headaches, kidney problems, poor digestion, ulcers and as a prevention against “harmful lethargy and body fluids “Currently in a precisely known substances that make this drink a natural remedy and multifaceted.
In its rich and varied chemistry, green tea (green tea) treasures powerful antioxidants called polyphenols, the most abundant catechins, and including epigallocatechin gallate (EGCg) has shown, among other attributes, have a significant effect anticancer, prevent atherosclerosis and reduce cardiovascular disease risk. A list of health-promoting ingredients in green tea are added:
Flavonoids: antioxidants group they belong to the catechins. Help to trap and destroy free radicals and oxidants, thus preventing the destruction of body tissues.
Vitamin C: helps in reducing stress, fights infections and strengthens the immune system.
Vitamin B Complex: helps metabolize carbohydrates.
Vitamin E has antioxidant properties that retard aging.
Fluoride: protects tooth enamel and prevents cavities.
Marinated in Garlic Oil
Garlic has always been used in food through the centuries and is one of the oldest cultivated plants, being a member of the lily family along with onions and chives. In addition to its medicinal properties, garlic has a high nutritional content, including 33 sulfur compounds, 17 amino acids, germanium, calcium, copper, iron, potassium, magnesium, selenium, zinc and vitamins A, B and C. Apparently it was used in ancient Egypt by the pyramid builders to increase the performance and strength.
Garlic is known as “Russian penicillin” because during the 2nd World War, due to a shortage of antibiotics, the Russian army used it massively. Garlic has a broad spectrum of antimicrobial activity against a wide variety of pathogens including viruses, bacteria, fungi such as Candida and parasites of the genus.
Garlic also provides a variety of benefits to the cardiovascular system, mostly due to compounds such as allicin and sulfur compounds derived from it (ie the ajoene). Studies suggest that garlic supplementation decreases serum cholesterol and improving the relationship between HDL and LDL. Even the Japanese Ministry of Food and Drug Administration has officially acknowledged garlic’s ability to control blood pressure.
The high concentration of sulfur compounds and garlic mustard oil gives a powerful ability to reduce mucous congestion, being a good expectorant. This action combined with its significant antimicrobial activity is what has given this plant a great popularity in the treatment of respiratory infections.
There have been recent discoveries show that garlic marinated in oil is the only form of garlic that are present in significant amounts of ajoene and vinyl ditiinas (major active ingredients of garlic).
On the other hand we must differentiate between garlic supplements “unscented” and “odor reduced or controlled.” Garlic supplements “odorless” lose their effectiveness because the odor removal process also removes sulfur components and therefore their profits.
Tea Anticancer and Anticoagulant
tea in its many varieties is the most consumed beverage in the world. In recent years are coming to light of research demonstrating the benefits of taking this popular tea, so associated with the ceremonial culture of the United Kingdom when it took control of its trade from the colonization of Asia.
Because of its power anticoagulant tea intake has long proven to be very beneficial to combating cardiovascular disease, but recently a group of scientists has discovered that these effects can be offset if it is taken mixed with milk.
Experts, who have published their findings in the journal “European Heart Journal, studied the reaction to the beverage of sixteen healthy women who have reached menopause.
Endothelial Dilatation
Women tested for drink, as appropriate, a pint of black tea, black tea with a ten per cent skimmed milk or boiled water just as a placebo in place of the infusion.
Researchers from Charité, University Medicine Berlin, in each case measured endothelial-mediated dilation flow, which calculates the variation of the diameter of blood vessels in response to increased blood flow. In healthy arteries, blood vessels are able to relax if the blood flow increases.
Black tea consumption “increased significantly” endothelial-mediated dilation flow compared with drinking water, “as if taken with milk completely softens the effects of tea,” researchers said in their report, those conclude that milk “counteracts the beneficial effects of tea on vascular function.”
For scientists, this may be due to the caseins; proteins in milk could reduce the concentration of catechins, a flavonoid present in tea that is believed to help protect the cardiovascular system.
Bladder Cancer
Another article published in July 2006 on the web NUTRAingredients.com reveals a population study conducted in China suggests that consumption of at least a cup of tea daily may reduce the risk of bladder cancer by about 40% cases.
The researchers, led by Ann Hsing, the National Cancer Institute of the United States, assessed the demographic, health and diet of 627 persons with biliary tract cancer, 1,037 with gallstones and 959 randomly selected healthy.
The study was conducted in the city of Shanghai, where in recent years the incidence of this cancer has increased dramatically.
As a result of the investigation, the researchers found that women tea drinkers had a lower risk of gallbladder cancer (44%), biliary tract cancer (35%) and gallstones (27%), while the men showed a significant association between tea consumption and risk of these diseases.
However, according Hsing and colleagues, results in the case of men could have been affected by the high rate of smokers who had between them.
The mechanism by which tea exerts such benefits is still unclear, but scientists say, “could be due to anti-inflammatory and antiproliferative properties of tea polyphenols, especially EGCG (epigallocatechin gallate), one of the containing plant extracts.
Another option is that due to the effect of EGCG on the biosynthesis of estrogen and other hormonal processes, which would explain the observed differences between men and women.
Foods rich in natural antioxidants
Foods rich in natural antioxidants to protect us against free radicals, which are the cause of aging and disease cells.
Help prevent carcinogenesis, more and more studies linking a diet rich in antioxidant foods with lower levels of cancer.
Also, provide cardiovascular protection and that cholesterol becomes really harmful or dangerous when oxidized by free radicals, which then tends to stick to artery walls.
The ingredients that make up this mix is a combination of antioxidant superfoods that are ready to be eaten without cooking, so it turns out to be a useful nutritional supplement for all meals. Continue reading
The body an additional source of antioxidants
Fruits and vegetables provide the body an additional source of antioxidants that are needed to adequately wage war against free radicals. Without the necessary intake of healthy fruits and vegetables, free radicals can spread and eventually lead to stroke, myocardial infarction, arthritis, vision problems, Parkinson’s disease, Alzheimer’s disease and several cancers.
The benefits of getting your daily dose of fruits and vegetables are numerous. The antioxidant, vitamin E, is wonderful for the heart. Vitamin E has the ability to essentially “absorb” LDL (“bad”) cholesterol in the arteries, allowing the necessary elasticity and blood pressure levels to keep your heart pumping safely. Cholesterol, if left untreated, plaque accumulates on the inner walls of the arteries, impeding blood flow LDL and forcing the heart to work overtime to keep running. Eventually, plaque buildup can become so severe that it can cause a blockage in the artery, leading to a heart attack or stroke. By getting enough vitamin E in your diet you can give your body the necessary antioxidants to prevent LDL cholesterol levels are out of control. Continue reading
Familiar with the term free radicals
Free radicals are atoms or groups of atoms that have an unpaired electron or free so they are very reactive because they tend to capture an electron from stable molecules in order to achieve its electrochemical stability. Once the free radical has managed to remove the electron it needs, a stable molecule that gives it in turn becomes a free radical to stay with an unpaired electron, thus starting a real chain reaction that destroys our cells. The biological half-life of free radical is of microseconds, but has the ability to react with everything around him causing great damage to molecules, cell membranes and tissues. Free radicals are not inherently deleterious, indeed, our own body produces them in moderation to fight bacteria and viruses. Continue reading
What are Free Radicals?
They are harmful molecules that can damage cells reacting against its components. This is called oxidation and can cause serious cell damage. To minimize damage, cells contain antioxidants (molecules that eliminate the radicals).
There are 2 kinds of antioxidants that work together:
* Enzymatic antioxidants: produced in the cell and can not be obtained through food supplementation.
* Non-enzymatic antioxidants: the most important include vitamin E, C and b-carotene (vitamin A). They are present in many foods and can also be obtained through supplements. Vitamin E and b-carotene protect cell membranes from radical damage. Vitamin C works with vitamin E to protect both lipid substances like proteins in the cells of radical damage.
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