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Luteolin, a plant flavonoid found in celery and green peppers has been found to reduce inflammatory response in the brain and may thus have a potential role in treating neuroinflammation as a result of aging and neurodegenerative diseases such as Alzheimer’s disease and multiple sclerosis.
Graduate research assistant Saebyeol Jang studied the inflammatory response in microglial […]
I’ve written about the anti-cancer properties of cruciferous vegetables — broccoli, cabbage, kale, cauliflower, brussel sprouts, and the likes — many times before.
Here’s another report on it’s impact on bladder cancer:
An international team led by New Zealand’s Agresearch has discovered that chemicals in the cabbage family of vegetables can decrease the incidence of bladder cancer […]
Data from a large, prospective epidemiologic study published in this month’s issue of The American Journal of Clinical Nutrition supports previous findings from small-scale investigations on the link between plasma vitamin C concentrations and stroke risk. They found that individuals with high concentrations of vitamin C in the blood plasma had a 42% lower risk […]
The carrot is one vegetable I never run out of. It’s a staple in my grocery list and we consume a lot because it’s so versatile. Juices, soups, cakes and muffins, sauces, stews, salads and side dishes — there are so many ways you can use them!
Not only are they excellent sources of Vitamin A […]
Raw or cooked– which is more nutritious? Raw foodists believe that cooking and processing fruits and vegetables drastically reduce or destroy the nutrients and helpful enzymes found naturally in them. It does make sense, considering how destructive heat can be. However, data from a new study indicates that cooking is not all that bad, and […]
In a previous entry, I have already pointed out the anti-cancer properties of cruciferous vegetables — cabbage, kale, broccoli, cauliflower, and many others.
However, it seems that while these veggies are rich in anti-cancer compounds called isothiocyanates, it is best to eat them raw.
“Cooking can reduce 60 to 90 percent of ITCs,” says Li […]
Aside from its benefits against skin disorders, broccoli sprouts apparently also contain other compounds that play a direct role in preventing bladder cancer.
Using a rat model of bladder cancer, Zhang and his colleagues found that freeze-dried aqueous extract of broccoli sprouts significantly, and dose-dependently, inhibited bladder cancer development. The incidence, multiplicity, size and progression of […]
We all know that fruits and vegetables are crucial elements of a healthy diet, particularly in growing children. But how do you encourage your kids to eat more leafy greens and fruits? According to a new study, it seems that you have to start them young, and if you’re breastfeeding, eat these food items yourself […]
Here’s another reason to eat your leafy greens: in the event of a heart attack, the chemical nitrite, found in many vegetables, may minimize the tissue damage caused by heart attacks.
Dr. Lefer says that the nitrite levels found cardioprotective in his study can easily be achieved by consuming more vegetables containing the chemical. That dietary […]
Here’s a simple and quick stir-fry recipe from Fit Fare combining kale, a kind of cabbage which has been documented to have anti-cancer properties, and garlic, which is linked to reduced cardiovascular and cancer risks. The dish calls for:
1 bunch kale
3-4 tablespoons of your favorite oil (I use grapeseed oil)
5-6 cloves of garlic, minced
Pinch of […]
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