According to the findings of a recent research, there are connections between a regular consumption of cocoa and reduced risks of developing such common type of cancer as colon cancer. The study carried out by a group of experts of the Science and Technology Institute of Food and Nutrition in Spain, was focused on the reaction of lab rats exposed to tumor causing chemical compounds on day-to-day treatment involving consuming cocoa powder. On the first stage of the trial, one group of the rats was given cocoa-rich diet for 12 weeks, and another group was given a diet containing no cocoa.

Then, all the rats started being exposed to azoxymethane, a carcinogen which is known for its property to cause colon cancer. After the first four weeks, the rats started showing the first signs of developing colon cancer. However, the scientists could see clearly that the rats from the group which was receiving a cocoa-rich diet have showed less signs of intestinal cancer compared to the rats from the control group. The further research focused on the benefits and effects of cocoa-rich diet on humans has already been scheduled.

‘Foods like cocoa, which is rich in polyphenols, seems to play an important role in protecting against disease,’ Dr Maria Arribas, one of the study leaders and the author of the report said. The study was the first of its kind and a great deal of nutritionists underlined the important of establishing proper links between colon cancer and cocoa consumption. At the same time, they war that consuming too much of such popular cocoa product as chocolate is linked to unwanted side effects since chocolate is rich in saturated fats and is high in calories. Those who are interested in health benefits of cocoa can read more about this study in the latest issue of Molecular Nutrition and Food Research.

]]> http://guide2herbalremedies.com/cocoa-consumption-linked-risks-colon-cancer/feed/ 0 http://guide2herbalremedies.com/nutrition-in-winter-top-8-winter-superfoods/ http://guide2herbalremedies.com/nutrition-in-winter-top-8-winter-superfoods/#comments Mon, 12 Dec 2011 11:36:10 +0000 Carla Fiscina http://guide2herbalremedies.com/?p=7625 Winter is a special season linked to cold weather, beautiful snowfalls, numerous holidays and chronic melancholy after the holidays. It is quite common in winter to put on weight, and those who are very prone to this problem can read about the tips on how to avoid weight gain in winter. Actually, it is highly recommended to adjust your daily diet to winter season and consume mainly the foods which are healthy and suit the best for our nutrition in winter time. Below, you can see a list of top 9 winter superfoods.

1. Potatoes. This natural food is rich in fiber, folate, vitamin C and vitamin K, as well as iron, calcium and other minerals. What can be better in a cold winter day than some hot baked or mushed potato? Also, potato can be served in soups, salads, and even desserts!

2. Red Beans. Rich in antioxidants and other nutrients, red beans are great to be added to your daily diet in winter. You can add canned or boiled red beans to your soups, salads or other meals.

3. Mushrooms. This type of food is very tasty and nutritious, and in many countries of the world, mushrooms are very successfully used as red meat substitute throughout the whole winter season. A cup of hot mushroom soup can warm you up perfectly well in a cold winter day, as well as provide you with potassium and numerous phytonutrients.

4. Celery. This root is an amazing source of fiber, manganese, potassium, vitamins and so on. Adding celery root to your soups will enhance the taste, and adding some fresh celery to your salads can make the salad taste fresh and watery. Read more about therapeutic properties of celery.

5. Tomatoes. Modern cultivation technologies made tomatoes available for us year round. Tomatoes are known as great sources of lycopene, which can provide us with cancer-prevention properties and strengthen our heart health. Read more about tomato and tomato juice benefits.

6. Brown Rice. This natural food is a real deposit of natural nutrients and minerals. It can be used in stews and soups, and also it can be used for stuffing. A combination of brow rice and wild rice is considered the healthiest in winter season.

7. Cranberries. As one of the best known sources of antioxidants, cranberries are highly valued for the properties to preserve their health benefits  by simply being stocked in freezer. Eating a handful of frozed cranberries a day is an excellent idea for healthy nutrition in winter.

8. Avocados. These are amazing superfoods with plenty of health benefits, starting from improving the function of our digestive system and ending up with improving our skin health. Place a slice of avocado on your sandwich or add some avocado to your vegetable salad. Read more about therapeutic properties of avocado.

]]> http://guide2herbalremedies.com/nutrition-in-winter-top-8-winter-superfoods/feed/ 1 http://guide2herbalremedies.com/foods-rich-antioxidants/ http://guide2herbalremedies.com/foods-rich-antioxidants/#comments Fri, 04 Nov 2011 08:17:25 +0000 Carla Fiscina http://guide2herbalremedies.com/?p=6611 Undoubtedly, natural sources of antioxidants like blackberries, blueberries, cranberries, strawberries, artichokes, spinach, and others are considered the most effective and the richest in these valuable natural disease-fighting compounds. However, these natural sources of antioxidants are not always available, therefore, scientists offer us pay attention on other common foods rich in antioxidants. Below, check out the list of top 8 sources of antioxidants beyond fruit and vegetables. The list was created and approved by leading American nutritionists, including the experts of American Dietetic Association.

1.Eggs. Though eggs should not be considered the richest source of antioxidants (namely lutein, which can protect us from cataracts and other problems with the eyes), it was found out that the lutein from egg yolks can be absorbed way more effectively than the lutein we can receive, for example, from spinach. It is estimated that lutein that we get from egg yolk is digested 3 times more effectively than the one we receive from leafy greens.

2. Whole Grain Pasta. This is one of the top foods rich in antioxidants since whole grains, according to the specialists at the University of Scranton, have about three times more antioxidants than special antioxidant-enriched foods. A number of studies have shown that whole grain foods consumption is linked to lower risks of heart disease and other cardiovascular problems.

3. Popcorn. This food is exceptionally rich in polyphenols, natural compounds with ultimate cancer-fighting properties. The benefits of popcorn in this framework are pretty much the same as the antioxidant benefits of whole grains.

4. Yogurt. This is one of the foods rich in antioxidants, vitamin B complex and minerals like calcium. Moreover, it is considered great for promoting antioxidant activities as it assists in creating a favorable environment for destroying free radicals, increasing its cancer-preventing properties and other activities of such antioxidants as glutathione. By consuming just 1 cup of low fat yogurt a day you can satisfy a quarter of your daily need of riboflavin.

5. Organic Milk. According to the findings of a recent British study published in the Journal of the Science of Food and Agriculture, drinking organic milk can provide your body not only with calcium and vitamin E, but also with valuable natural antioxidants and carotenoids.

6.Canned Beans. Consuming canned beans, especially small red and dark canned beans on a regular basis, is linked to improved amounts of antioxidants, better antioxidant activities, lower effects of free radicals and lower risks of suffering from such factor as DNA damage in the body.

7. Canola Oil. Scientists of the Linus Pauling Institute at Oregon State University found out that canola oil has quite high content of antioxidant alphatocopherol, which plays a role in controlling the levels of bad LDL cholesterol and slowing down the activities of free radicals. Small daily consumption of this oil can improve cancer-fighting properties of antioxidants and lower the risks of developing heart disease.

8. Natural Sweeteners. The are the last in the list of the foods rich in antioxidants, though using honey or maple syrup instead of refined sugar can provide your body with quite a good portion of antioxidants.

The UK researchers developed a new type of broccoli containing as much as three times higher levels of glucoraphanin, a phytonutriet that is responsible for heart health improving and cancer preventing properties of broccoli. This chemical compound is considered to be a biological predecessor of sulforaphane, a very powerful cancer-fighting agent that can be found in broccoli. It is also considered very effective for heart disease prevention. In addition, glucoraphanin is a natural compound that can boost the levels of antioxidants in the body this way slowing down aging processes in the tissues.

The research lasted for two and a half decades, and it was in 1983 when the first experiments on receiving a new breed of super broccoli started. On the first stages of the project, wild specials of broccoli with higher levels of glucoraphanin with the strains of common broccoli. At that, the scientists refused using any genetically modified material for creating this type of super broccoli. That is why consuming this miraculous veggies with boosted anti-cancer and heart health protecting powers should be considered safe and harmless.

Richard Mithen, an expert from the Institute of Food Research and one of the leaders of the study, comments on the findings and the newly received type of broccoli Beneforte as the following: “Our research has given new insights into the role of broccoli and other similar vegetables in promoting health, and has shown how this understanding can lead to the development of potentially more nutritious varieties of our familiar vegetables.” He also underlines that the veggie has a very pleasant taste and expresses the hope that the super broccoli will find its place on the tables of all modern people.

It turned out that guava fruits, knows for their being very tasty, nutritious and low in cholesterol, should also be considered one of the greatest sources of natural antioxidants. Heart health benefits of guava fruit were known for centuries, as well as numerous other healing properties of this fruit that are derived from its content rich in several vital minerals, vitamins and organic compounds. As the tests have shown, guava fruit has incredible amounts of polyphenolic compounds, lycopenes, flavonoids and other natural antioxidants that makes it one of the antioxidant-richest foods on earth.

The tests have revealed that 100 g of guava fruit has antioxidant concentration that is equal to 500 milligrams. At that, 100 g of Indian plums have 330 milligrams of natural antioxidants, Himalayan pomegranates have about 135 milligrams, mangoes have 130 milligrams, custard apples have about 120 milligrams and southern bananas have about 30 milligrams of natural antioxidants. Also, it was found out that such fruits like pineapples and watermelons known for their low-cholesterol content and effectiveness for speeding up weight loss, actually can not offer us effective antioxidant health benefits, making pineapple and watermelon diet a bit less beneficial.

If you want to enjoy the mentioned antioxidant and other health benefits of guava fruit, be sure that you’re buying only 100 per cent organic fruits. Select the fruits with intact skin without any cuts or bruises. You can store guava fruits in your fridge at the temperature between 45F and 55F for five-six weeks. It is also possible to purchase green and non-mature, so they can ripe off in your refrigerator. For this purpose, experts recommend packing guava fruits with bananas or apples that can speed up ripening. You can also enjoy excellent taste and antioxidant properties of freshly squeezed guava fruit juice.

Broccoli

Prior to starting the research, the scientists at Illinois University payed attention on the importance of not overcooking broccoli in order to preserve the unique natural powers of this amazing food. However, as the tests have shown, adding wasabi or horseradish to even slightly overcooked veggie can revive cancer-fighting properties of broccoli. It can be achieved, the scientists are convinced, due to a high content in the mentioned spices such substance as myrosinase, the enzyme which can improve absorption of broccoli in the upper parts of our digestive system, this way boosting the impact of this natural superfood.

During the experiments, the nutritionists were monitoring the levels of bioactive compounds in blood of the participants, who were consuming fresh broccoli with broccoli powder. Myrosinase can not be found in broccoli powder, but the powder contains sulforaphane, the precursor of myrosinase. It was found out that when eaten together, both foods start producing sulforaphane, this way boosting anti-cancer properties of broccoli very much. The same effect can be achieved by eating broccoli together with the mentioned spices.

If you’re not much of a fan of spices like mustard or wasabi, you can use such natural foods and herbal remedies as cabbage, Brussels sprouts, arugula, watercress or radishes, to achieve similar effects. The results of the study caused public resonance. ‘This study shows that even if broccoli is overcooked, you can still boost its benefits by pairing it with another food that contains myrosinase,’ says Jenna Cramer, one of the lead authors of the publication in the British Journal of Nutrition reporting about the research.

It is said that to maximize anti-cancer properties of broccoli and fully benefit from consuming this veggie, it is enough to have 3-4 servings of broccoli a week. However, according to Jenna Cramer, ‘ It pays to spice it up for added benefits and find ways to make it appealing so you don’t mind eating it if you’re not a broccoli fan. I add fresh broccoli sprouts to sandwiches and add them as one of my pizza toppings after the pie is out of the oven.’