BANANAS
Bananas contain potassium which helps boost immune function, lower blood pressure, and improve your mood. According to Food Matters, "bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin – the happy-mood brain neurotransmitter.” They also explain: “Eat two bananas before a strenuous workout to pack an energy punch and sustain your blood sugar.”
GINGER
Are you in pain? Just eat some ginger. Ginger helps reduce pain, decrease inflammation and inhibit bacteria such as protozoa and Salmonella. It has also been proven to prevent nausea; and in some cases it relieves seasickness and motion sickness.
EGGS
If you are looking for a great source of protein, look no further than eggs. They are loaded with nutrients such as Vitamin A, Vitamin B12, Phosphorus and Selenium. They also help improve your vision; the yolk has been proven to slow the process of age-related macular degeneration.
PINEAPPLES
Pineapples are not only great for your health but they are the perfect low calorie snack. Pineapples are cholesterol-free, fat-free and low in sodium. Research has proven that pineapples support the immune system, strengthen bones, help reduce the risk of macular degeneration and aid in digestion.
CARROTS
Carrots contain a large amount of vitamin A and the antioxidant lutein, both beneficial to eye sight. They help prevent cataracts, macular degeneration and corneal ulcers. Along with improved vision, carrots have also proven to reduce the risk for cancer and cardiovascular disease. According to Medical News Today, “a variety of dietary carotenoids have been shown to have anti-cancer effects due to their antioxidant power in reducing free radicals in the body.”
COCONUT OIL
Coconut oil is simply magic, its benefits are endless. Coconut oil contains medium-chain triglycerides (MCTs), a unique form of saturated fats that have been proven to have positive health effects. It has been used as a natural remedy for beauty; it is one of the world’s most weight-loss friendly fats; it helps improve digestion, increase energy, improve blood cholesterol levels, slow down aging, and strengthen the immune system.
ORANGES
It is highly recommended to eat one orange every day. According to Medical News Today, “an orange has over 170 different phytochemicals and more than 60 flavonoids, many of which have been shown to have anti-inflammatory properties and strong antioxidant effects.” They also help lower blood pressure and support overall heart health.
ALMONDS
For a healthy snack, eat a handful of almonds. They are loaded with nutrients, some of which include fiber, protein, and magnesium. Almonds contain antioxidants that help protect you against oxidative stress. They also help lower cholesterol levels, reduce hunger and aid in weight loss.
WHOLE GRAINS
Swap out white bread for whole wheat bread instead. Whole grains are loaded with nutrients. They are high in fiber, protein and rich in antioxidants. According to WebMD, “A diet rich in whole grains has been shown to reduce the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer.” They also explain that whole-grain diets help maintain regular bowel movements and promote growth of healthy bacteria in the colon.”
SPINACH
Popeye was right; spinach is definitely a superfood (that made him super strong). Spinach has shown to help lower the risk of cancer, improve bone health, lower blood pressure and prevent the development of asthma. In a recent study on the relationship between the risk of prostate cancer and vegetable intake, spinach showed evidence of protection against the occurrence of aggressive prostate cancer.
CHERRIES
Cherries contain the highest antioxidant level of any fruit. Dr. Mercola explains that “sweet cherries also contain a small amount of quercetin, which is among the most potent in terms of antioxidant activity and a wide range of other health-promoting properties.” They have been proven to fight inflammation, protect against Alzheimer’s disease, help cure insomnia, decrease belly fat, reduce muscle pain, and help prevent colon cancer.
SALMON
For a great source of vitamins, eat salmon. It has been proven to increase cardiovascular health, help prevent cell damage, prevent macular degeneration, and reduce the risk of depression. Salmon also contains omega-3 fatty acids which have been shown to help improve memory.
KALE
Adding kale to your diet will do wonders for your health. It’s full of powerful antioxidants and is high in vitamin K and iron. According to research, “one cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.”
CHILI PEPPERS
Add some spice to your plate with Chili peppers. They have a high level of vitamins and minerals. According to research, “scientific studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL (bad) cholesterol levels in obese people (Medical-disclaimer).”
CINNAMON
Cinnamon is a common ingredient that has been used throughout history. It is loaded with antioxidants, helps the body fight infections and may even cut the risk of heart disease. Studies have also shown that “cinnamon oil has been shown to effectively treat respiratory tract infections caused by fungi.”
CHIA SEEDS
Chia seeds have been commonly used to help enhance weight loss. They contain a large amount of nutrients and a small amount of calories. Some of the nutrients they contain include protein, fiber, phosphorus, calcium and magnesium. “In two studies, a diet with chia seeds, soy protein, oats and nopal, has been shown to lower LDL cholesterol and triglycerides, increase HDL cholesterol and reduce inflammation (Authority Nutrition).”
OYSTERS
Oysters have been proven to help increase energy. They contain a large amount of protein, vitamins and minerals. Some of these include, zinc, iron and vitamins C and B12. Oysters also provide you with high levels of Omega-3 fatty acids, which have been known to help fight cancer symptoms and have incredible anti-aging effects on the brain’s structure and functionality.
BEANS
Beans provide incredible health benefits. Studies have shown that people who consume beans have a lower risk of heart disease. They also help regulate blood sugar, lower cholesterol levels and help with weight loss. According to Reader’s Digest, “beans contain a wide range of cancer-fighting plant chemicals, specifically, isoflavones and phytosterols which are associated with reduced cancer risk.”
ONIONS
Okay, so they give you bad breath. But did you know onions contain cancer-fighting enzymes? According to research, “onion consumption has been shown to help lower the risk of prostate and esophageal cancers and has also been linked to reduced mortality from coronary heart disease.” They also have been proven to help fight cold and flu symptoms.
SUNFLOWER SEEDS
Sunflower seeds are very rich in vitamin E, fiber, protein and iron. They help fight heart disease, reduce muscle cramps, help prevent cancer and balance blood sugar levels. They also have a powerful effect on the skin. Dr. Axe explains that “sunflower seeds contain Vitamin E in addition to essential fatty acid lipids that help keep skin hydrated and free from sun and pollution damage.”
BLUEBERRIES
They may be small but they are packed with a large amount of antioxidants and phytoflavinoids. Some of the biggest health benefits you can get from eating blueberries include reduced blood pressure, possible prevention of heart disease, reduced muscle damage and improved memory.
BROCCOLI
Eat a little broccoli every day for incredible health benefits. According to research, broccoli’s phytochemicals fight cancer by neutralizing carcinogens and increasing their elimination from the body. Broccoli is also a great source for fibre and contains a variety of vitamins, some of which include vitamin B6, pantothenic acid, vitamin E, vitamin A and potassium.
PUMPKIN
On the go? Grab a handful of pumpkin seeds. They will provide you with the nutrients you need to kick start your day. Pumpkin seeds help improve vision, lower blood pressure, fight insomnia and protect your heart.
SHITAKE MUSHROOMS
Eat them raw, cooked or dried. Either way you will receive a number of health benefits. If you are trying to lose weight, shitake mushrooms provide you with a great amount of fibre and help you feel fuller for longer. Other vitamins and minerals they provide include magnesium, b-complex vitamins and potassium.
STRAWBERRIES
Not only are they juicy and delicious, but they are packed with vitamins, minerals and antioxidants. Strawberries have been proven to boost immunity, improve eye health, regulate blood pressure, fight wrinkles, and reduce inflammation.
From: http://www.msn.com/
Sunday, October 9, 2016
Tuesday, September 20, 2016
Plants that makes you smarter
SAGE
Recent studies indicate that taking sage oil can enhance and improve memory performance. To inject more sage into your life, try it in tea, add to pasta or even chew on a few raw leaves – it’s also an instant breath freshener.
BROCCOLI
This veggie is loaded with Vitamin K which is known for strengthening cognitive abilities. Like egg yolks, broccoli also contains choline, which has been found to strengthen our memory.
STRAWBERRIES
A study published in 2012 found that greater intakes of strawberries were associated with slower rates of cognitive decline in older adults. This is because berries are loaded with flavonoids, an antioxidant that may have memory and mood-enhancing properties.
BLUEBERRIES
According to a 2012 study published in the Journal of Agricultural and Food Chemistry, these tiny berries pack a big punch, containing chemical compounds thought to improve memory, learning, decision making, reasoning skills and verbal comprehension.
SPINACH
Popeye might have eaten it for strength but you should be eating spinach for its brain-boosting qualities. Several studies suggest that spinach may help protect against age-related problems and cognitive deficits. A study at the Harvard Medical School followed 13,000 women for 25 years and found that increased vegetable intake, including spinach consumption, was associated with reduced cognitive decline and the lowered brain age by one to two years.
WALNUTS
While many nuts are supposed to be good for your noggin, walnuts are the real superheroes. Research conducted by the US Department of Agriculture’s Human Nutrition Research Center found the Omega-3 specific to walnuts acts as an antioxidant that can block signals produced by potentially brain-damaging free radicals.
APPLES
The old adage that an apple a day keeps the doctor away might just be true. These juicy fruits contain catechins, a type of antioxidant that may protect us from the brain-damaging chemicals found in everyday products.
PUMPKIN SEEDS
For something so small, pumpkin seeds do a lot of good. The seeds are jam packed with tryptophan, an amino acid needed to create serotonin, which is a key component of mood and brain health. Have a handful as an afternoon snack or throw some in your salad.
TOMATOES
Studies have found evidence to suggest that lycopene, an antioxidant found in tomatoes, could help protect against the kind of free radical damage to cells which occurs in the development of dementia, particularly Alzheimer's.
KELP
Kelp, or seaweed, has high levels of the brain-boosting chemical iodine. Because the body does not make iodine, which is necessary for normal growth and development of the brain and body, it needs to come from your diet. Thankfully kelp is the most abundant, iodine-rich sea vegetable so it’s time to load up on it. Not convinced? Research has found that severe iodine deficiency has caused mental impairment, stunted growth and learning problems in children so stock up!
AVOCADO
Delicious and good for the brain – what a winning combo. Research shows avocado’s high levels of monounsaturated fatty acids help keep nerve cells in the brain healthy. Each serving of avocado also has 20 different vitamins, but don’t go overboard; you only need to add half of one avocado to one daily meal to get results.
BRUSSELS SPROUTS
They might not be your favorite veggie but it’s worth loading up your dinner plate with these brain boosters. Scientists have proved that sprouts are packed with molecules that our bodies convert into diindolymethane, an immune-system booster that helps protect new brain cells. Still not appetizing? You can always cover them in cheese sauce.
GARLIC
While raw garlic is known to help strengthen the cardiovascular system, aged garlic extract has been shown to protect the brain against function loss. A study in The Journal of Nutrition, Health and Aging showed compelling evidence of garlic as an alternative treatment for Alzheimer’s disease.
From: http://www.msn.com/
Recent studies indicate that taking sage oil can enhance and improve memory performance. To inject more sage into your life, try it in tea, add to pasta or even chew on a few raw leaves – it’s also an instant breath freshener.
BROCCOLI
This veggie is loaded with Vitamin K which is known for strengthening cognitive abilities. Like egg yolks, broccoli also contains choline, which has been found to strengthen our memory.
STRAWBERRIES
A study published in 2012 found that greater intakes of strawberries were associated with slower rates of cognitive decline in older adults. This is because berries are loaded with flavonoids, an antioxidant that may have memory and mood-enhancing properties.
BLUEBERRIES
According to a 2012 study published in the Journal of Agricultural and Food Chemistry, these tiny berries pack a big punch, containing chemical compounds thought to improve memory, learning, decision making, reasoning skills and verbal comprehension.
SPINACH
Popeye might have eaten it for strength but you should be eating spinach for its brain-boosting qualities. Several studies suggest that spinach may help protect against age-related problems and cognitive deficits. A study at the Harvard Medical School followed 13,000 women for 25 years and found that increased vegetable intake, including spinach consumption, was associated with reduced cognitive decline and the lowered brain age by one to two years.
WALNUTS
While many nuts are supposed to be good for your noggin, walnuts are the real superheroes. Research conducted by the US Department of Agriculture’s Human Nutrition Research Center found the Omega-3 specific to walnuts acts as an antioxidant that can block signals produced by potentially brain-damaging free radicals.
APPLES
The old adage that an apple a day keeps the doctor away might just be true. These juicy fruits contain catechins, a type of antioxidant that may protect us from the brain-damaging chemicals found in everyday products.
PUMPKIN SEEDS
For something so small, pumpkin seeds do a lot of good. The seeds are jam packed with tryptophan, an amino acid needed to create serotonin, which is a key component of mood and brain health. Have a handful as an afternoon snack or throw some in your salad.
TOMATOES
Studies have found evidence to suggest that lycopene, an antioxidant found in tomatoes, could help protect against the kind of free radical damage to cells which occurs in the development of dementia, particularly Alzheimer's.
KELP
Kelp, or seaweed, has high levels of the brain-boosting chemical iodine. Because the body does not make iodine, which is necessary for normal growth and development of the brain and body, it needs to come from your diet. Thankfully kelp is the most abundant, iodine-rich sea vegetable so it’s time to load up on it. Not convinced? Research has found that severe iodine deficiency has caused mental impairment, stunted growth and learning problems in children so stock up!
AVOCADO
Delicious and good for the brain – what a winning combo. Research shows avocado’s high levels of monounsaturated fatty acids help keep nerve cells in the brain healthy. Each serving of avocado also has 20 different vitamins, but don’t go overboard; you only need to add half of one avocado to one daily meal to get results.
BRUSSELS SPROUTS
They might not be your favorite veggie but it’s worth loading up your dinner plate with these brain boosters. Scientists have proved that sprouts are packed with molecules that our bodies convert into diindolymethane, an immune-system booster that helps protect new brain cells. Still not appetizing? You can always cover them in cheese sauce.
GARLIC
While raw garlic is known to help strengthen the cardiovascular system, aged garlic extract has been shown to protect the brain against function loss. A study in The Journal of Nutrition, Health and Aging showed compelling evidence of garlic as an alternative treatment for Alzheimer’s disease.
From: http://www.msn.com/
Thursday, August 25, 2016
Cancer Fighting Foods
APPLES
One apple a day really can keep the doctor away. According to the Prevent Cancer website, eating antioxidant-rich apples on a daily basis has been associated with a lower risk of lung and colon cancers, while the phytochemicals in apples (including quercetin) have been shown to quash cancerous breast tumors.
BEANS
Beans, particularly pinto, kidney and red beans, are an exceptional source of antioxidants, they're full of fiber, and are a source of inositol hexaphosphate (also called IP6) which is being studied for its potential to combat cancer. Beans could reduce the likelihood of death from breast, colon, gastric and prostate cancer.
BERRIES
Berries, especially blueberries, are excellent sources of cancer-busting flavonoids and antioxidants, which mop up the free radicals in the body that damage cells. And there’s good news for breast cancer sufferers – blueberries are thought to enhance the positive effects of the drug tamoxifen.
CAROTENOIDS
Carotenoids are naturally occurring pigments that give fruit and vegetables their color. Good sources include carrots, sweet potatoes, dark leafy greens, tomatoes, mangoes, apricots and plums. All carotenoids are antioxidants, which protect cells against harm. Studies show that people with higher levels of carotenoids in their blood have a reduced risk of breast cancer. They may also help prevent skin and prostate cancer, as well as cancers of the mouth and larynx.
CAYENNE PEPPER
Cayenne and other hot peppers contain an active compound called capsaicin, which gives these spices heat. Capsaicin is potently anti-carcinogenic; it encourages apoptosis of cancer cells, causing them to ‘commit suicide’. Various studies on capsaicin have shown it could be effective in battling bowel, colorectal, and prostate cancer.
COFFEE
Research into coffee and cancer has had varying results. A 2015 study by Sweden’s Lund University showed that women who drank more than two cups of coffee a day had smaller breast tumors, and halved their risk of cancer returning if treated with tamoxifen. However, other reports indicate that coffee affects people – and their particular cancer – differently. Coffee consumption, weight and age play a part.
CRUCIFEROUS VEGETABLES
Cruciferous veg such as broccoli, cabbage, cauliflower and kale contain anti-cancer substances known as glucosinolates, including the compounds indoles and isothiocyanates, which impede cancer growth. A study of 5,000 Chinese breast cancer survivors discovered that those who ate lots of cruciferous veg were more likely to live longer and have a decreased chance of the cancer returning.
CUMIN
This bright yellow spice, which is synonymous with Middle Eastern and Asian cooking, is part of the parsley family (alongside coriander and dill). Abundant in phytochemicals – thought to protect against inflammation and cancer – it can be added to curries, chillies and stews, or taken as a supplement.
FIBER-RICH FOODS
Eating at least 25g of fiber daily – found in beans, bran, wholewheat bread and cereal, prunes and other fruit, and vegetables – may help prevent cancer, especially colorectal cancer as it helps move carcinogens through the intestines faster. Bran fiber can lower estrogen levels in the blood in pre-menopausal females, and lower estrogen may reduce some women’s breast cancer risk.
FLAXSEEDS
Use flaxseed oil to cook with, drizzle onto salads, or sprinkle flaxseeds on cereal. They contain compounds called lignans, which slow cancer growth.
GARLIC
Garlic is a powerful anti-cancer food. Population studies have shown an association between garlic intake and a reduced risk of certain cancers, especially those that affect the digestive system, such as the stomach and colon, and the breasts. Garlic can block cancer-causing substances, may stop cancer cells multiplying, and aid DNA repair. [AUTH0R=Shutterstock]
GINGER
Ginger is a powerful antioxidant that reduces free radicals in the body and has anti-tumor properties. A recent study published on Plos One found that a component in ginger called 6-shogaol inhibits breast cancer cells (but not at a level that is toxic to non-cancer cells) when it’s dried or cooked, while ginger root extract has been shown to reduce prostate tumors in mice.
GREEN TEA
Although studies have been promising, there’s no firm evidence to support the theory that green tea can prevent cancer. However, cancer rates are much lower in Asia where consumption of green tea is highest. Green tea contains polyphenols – including epigallocatechin gallate (EGCG) – which are powerful antioxidants that suppress cancer.
LEAFY GREENS
Spinach, kale, lettuce and collard greens are just some of the dark, leafy vegetables that contain a range of carotenoids such as lutein and zeaxanthin, but also saponins and flavonoids, that mop up free radicals that do the body harm. Studies have revealed carotenoids in greens to inhibit the growth of cancers of the breast, lung, skin and stomach.
MONOUNSATURATED & POLYUNSATURATED FATS
It’s advisable to swap animal fats found in meat and dairy produce, and trans-fats found in cakes and biscuits – both of which have been linked to a raised risk of cancer – for monounsaturated fats (found in olive oil, nut oils, avocados, nuts and seeds), and polyunsaturated fats (found in vegetable oils).
ONIONS
Onions contain flavonoids, which protect cells from damage and are increasingly thought to play a vital role in preventing cancer. One of the largest nutrient families known to man, flavonoids is an umbrella term for a group of plant metabolites with powerful antioxidant properties.
OREGANO
This wonderfully fragrant green herb is laden with the phytochemical quercetin, which slows the growth of cancer and encourages apoptosis of cancer cells, a process by which certain cells are programmed to die.
PARSLEY
The parsley herb has many health benefits: it’s anti-inflammatory, anti-fungal, anti-viral and anti-spasmodic. It also contains apigenin, a flavonoid also found in celery, peppermint, thyme and chamomile tea, that could inhibit the growth – and shorten the lifespan of – specific cancer cells.
PEPPERS
Bell peppers score highly on the flavonoids and carotenoids rich list (known to protect against cancer). The antioxidant lycopene, which is found in tomatoes and is thought to prevent prostate cancer, is also present in red peppers.
POMEGRANATES
Pomegranate juice is known to be high in antioxidants and, according to an American study, this brightly-colored fruit also contains ellagitannins – natural compounds that seem to prevent estrogen-responsive cancer cells from multiplying.
RED GRAPES
Resveratrol is found in the skin of red grapes, as well as peanuts, pomegranates and raw cacao. It has anti-carcinogenic, anti-inflammatory and antioxidant benefits and looks potentially promising as an effective treatment against cancer. Of the grape varieties, muscadine grapes have the highest concentration of resveratrol.
RED WINE
Although high alcohol consumption is linked to cancer, a moderate amount of red wine (two to three glasses a week) is thought to have positive effects because of its high quantity of antioxidant polyphenols, especially resveratrol, which is soluble in alcohol. Drinking red wine in moderation has also been linked to a lower rate of prostate cancer.
SALMON AND OTHER OILY FISH
Salmon, sardines, trout and mackerel are types of oily fish that can thwart cancer. These species are rich in omega-3 fats that reduce inflammation in the body. Good quality fish oil supplements are another option.
SOYA
Soya products are associated with a reduced risk of breast cancer. One joint study produced by Cancer Research UK found that women on a high soya diet had less dense breast tissue (dense breast tissue is linked to breast cancer). Soya also contains isoflavones, which reduce the effect of human estrogen – higher levels of which increase risk. Be careful as consuming too much may have the opposite effect.
TOMATOES
As they’re a fantastic source of the antioxidant lycopene, eating tomatoes has been linked to a reduced risk of prostate cancer. Unusually, some nutritionists recommend processed tomato-based foods such as ketchup and tomato sauce over fresh to reap the most benefits, as these have a higher concentration of lycopene.
TREE FRUITS
A diet rich in fruit has been found to lower the risk of cancer, probably because fruit is full of fiber and antioxidants – molecules that prevent oxidation that damages cells. In particular plums, but also apples and peaches, are full of flavonoids and antioxidants.
TURMERIC
A vivid orange spice commonly used in Indian cuisine, turmeric is related to ginger and is renowned for its anti-inflammatory properties. It contains a polyphenol called curcumin that works to destroy cancerous cells and may block a protein called NF-kappaB that is linked to gastrointestinal cancer. It may also trigger apoptosis (specific cell death).
WALNUTS
An American study conducted on mice at the Marshall University School of Medicine in West Virginia found that eating walnuts impedes the growth of breast cancer. It’s thought that the anti-inflammatory properties of the omega-3 fats found in walnuts are responsible for slowing cancerous tumors.
WHOLE GRAINS
According to the American Institute of Cancer Research, whole grains such as barley, brown rice, corn, oats, and wholemeal bread contain a number of cancer-busting elements. These include: fiber, which protects the body against colorectal cancer; protease inhibitors that may prevent cancer cells spreading; and saponins and phytic acid – both of which are increasingly thought to have anti-cancer properties.
From: http://www.msn.com/
One apple a day really can keep the doctor away. According to the Prevent Cancer website, eating antioxidant-rich apples on a daily basis has been associated with a lower risk of lung and colon cancers, while the phytochemicals in apples (including quercetin) have been shown to quash cancerous breast tumors.
BEANS
Beans, particularly pinto, kidney and red beans, are an exceptional source of antioxidants, they're full of fiber, and are a source of inositol hexaphosphate (also called IP6) which is being studied for its potential to combat cancer. Beans could reduce the likelihood of death from breast, colon, gastric and prostate cancer.
BERRIES
Berries, especially blueberries, are excellent sources of cancer-busting flavonoids and antioxidants, which mop up the free radicals in the body that damage cells. And there’s good news for breast cancer sufferers – blueberries are thought to enhance the positive effects of the drug tamoxifen.
CAROTENOIDS
Carotenoids are naturally occurring pigments that give fruit and vegetables their color. Good sources include carrots, sweet potatoes, dark leafy greens, tomatoes, mangoes, apricots and plums. All carotenoids are antioxidants, which protect cells against harm. Studies show that people with higher levels of carotenoids in their blood have a reduced risk of breast cancer. They may also help prevent skin and prostate cancer, as well as cancers of the mouth and larynx.
CAYENNE PEPPER
Cayenne and other hot peppers contain an active compound called capsaicin, which gives these spices heat. Capsaicin is potently anti-carcinogenic; it encourages apoptosis of cancer cells, causing them to ‘commit suicide’. Various studies on capsaicin have shown it could be effective in battling bowel, colorectal, and prostate cancer.
COFFEE
Research into coffee and cancer has had varying results. A 2015 study by Sweden’s Lund University showed that women who drank more than two cups of coffee a day had smaller breast tumors, and halved their risk of cancer returning if treated with tamoxifen. However, other reports indicate that coffee affects people – and their particular cancer – differently. Coffee consumption, weight and age play a part.
CRUCIFEROUS VEGETABLES
Cruciferous veg such as broccoli, cabbage, cauliflower and kale contain anti-cancer substances known as glucosinolates, including the compounds indoles and isothiocyanates, which impede cancer growth. A study of 5,000 Chinese breast cancer survivors discovered that those who ate lots of cruciferous veg were more likely to live longer and have a decreased chance of the cancer returning.
CUMIN
This bright yellow spice, which is synonymous with Middle Eastern and Asian cooking, is part of the parsley family (alongside coriander and dill). Abundant in phytochemicals – thought to protect against inflammation and cancer – it can be added to curries, chillies and stews, or taken as a supplement.
FIBER-RICH FOODS
Eating at least 25g of fiber daily – found in beans, bran, wholewheat bread and cereal, prunes and other fruit, and vegetables – may help prevent cancer, especially colorectal cancer as it helps move carcinogens through the intestines faster. Bran fiber can lower estrogen levels in the blood in pre-menopausal females, and lower estrogen may reduce some women’s breast cancer risk.
FLAXSEEDS
Use flaxseed oil to cook with, drizzle onto salads, or sprinkle flaxseeds on cereal. They contain compounds called lignans, which slow cancer growth.
GARLIC
Garlic is a powerful anti-cancer food. Population studies have shown an association between garlic intake and a reduced risk of certain cancers, especially those that affect the digestive system, such as the stomach and colon, and the breasts. Garlic can block cancer-causing substances, may stop cancer cells multiplying, and aid DNA repair. [AUTH0R=Shutterstock]
GINGER
Ginger is a powerful antioxidant that reduces free radicals in the body and has anti-tumor properties. A recent study published on Plos One found that a component in ginger called 6-shogaol inhibits breast cancer cells (but not at a level that is toxic to non-cancer cells) when it’s dried or cooked, while ginger root extract has been shown to reduce prostate tumors in mice.
GREEN TEA
Although studies have been promising, there’s no firm evidence to support the theory that green tea can prevent cancer. However, cancer rates are much lower in Asia where consumption of green tea is highest. Green tea contains polyphenols – including epigallocatechin gallate (EGCG) – which are powerful antioxidants that suppress cancer.
LEAFY GREENS
Spinach, kale, lettuce and collard greens are just some of the dark, leafy vegetables that contain a range of carotenoids such as lutein and zeaxanthin, but also saponins and flavonoids, that mop up free radicals that do the body harm. Studies have revealed carotenoids in greens to inhibit the growth of cancers of the breast, lung, skin and stomach.
MONOUNSATURATED & POLYUNSATURATED FATS
It’s advisable to swap animal fats found in meat and dairy produce, and trans-fats found in cakes and biscuits – both of which have been linked to a raised risk of cancer – for monounsaturated fats (found in olive oil, nut oils, avocados, nuts and seeds), and polyunsaturated fats (found in vegetable oils).
ONIONS
Onions contain flavonoids, which protect cells from damage and are increasingly thought to play a vital role in preventing cancer. One of the largest nutrient families known to man, flavonoids is an umbrella term for a group of plant metabolites with powerful antioxidant properties.
OREGANO
This wonderfully fragrant green herb is laden with the phytochemical quercetin, which slows the growth of cancer and encourages apoptosis of cancer cells, a process by which certain cells are programmed to die.
PARSLEY
The parsley herb has many health benefits: it’s anti-inflammatory, anti-fungal, anti-viral and anti-spasmodic. It also contains apigenin, a flavonoid also found in celery, peppermint, thyme and chamomile tea, that could inhibit the growth – and shorten the lifespan of – specific cancer cells.
PEPPERS
Bell peppers score highly on the flavonoids and carotenoids rich list (known to protect against cancer). The antioxidant lycopene, which is found in tomatoes and is thought to prevent prostate cancer, is also present in red peppers.
POMEGRANATES
Pomegranate juice is known to be high in antioxidants and, according to an American study, this brightly-colored fruit also contains ellagitannins – natural compounds that seem to prevent estrogen-responsive cancer cells from multiplying.
RED GRAPES
Resveratrol is found in the skin of red grapes, as well as peanuts, pomegranates and raw cacao. It has anti-carcinogenic, anti-inflammatory and antioxidant benefits and looks potentially promising as an effective treatment against cancer. Of the grape varieties, muscadine grapes have the highest concentration of resveratrol.
RED WINE
Although high alcohol consumption is linked to cancer, a moderate amount of red wine (two to three glasses a week) is thought to have positive effects because of its high quantity of antioxidant polyphenols, especially resveratrol, which is soluble in alcohol. Drinking red wine in moderation has also been linked to a lower rate of prostate cancer.
SALMON AND OTHER OILY FISH
Salmon, sardines, trout and mackerel are types of oily fish that can thwart cancer. These species are rich in omega-3 fats that reduce inflammation in the body. Good quality fish oil supplements are another option.
SOYA
Soya products are associated with a reduced risk of breast cancer. One joint study produced by Cancer Research UK found that women on a high soya diet had less dense breast tissue (dense breast tissue is linked to breast cancer). Soya also contains isoflavones, which reduce the effect of human estrogen – higher levels of which increase risk. Be careful as consuming too much may have the opposite effect.
TOMATOES
As they’re a fantastic source of the antioxidant lycopene, eating tomatoes has been linked to a reduced risk of prostate cancer. Unusually, some nutritionists recommend processed tomato-based foods such as ketchup and tomato sauce over fresh to reap the most benefits, as these have a higher concentration of lycopene.
TREE FRUITS
A diet rich in fruit has been found to lower the risk of cancer, probably because fruit is full of fiber and antioxidants – molecules that prevent oxidation that damages cells. In particular plums, but also apples and peaches, are full of flavonoids and antioxidants.
TURMERIC
A vivid orange spice commonly used in Indian cuisine, turmeric is related to ginger and is renowned for its anti-inflammatory properties. It contains a polyphenol called curcumin that works to destroy cancerous cells and may block a protein called NF-kappaB that is linked to gastrointestinal cancer. It may also trigger apoptosis (specific cell death).
WALNUTS
An American study conducted on mice at the Marshall University School of Medicine in West Virginia found that eating walnuts impedes the growth of breast cancer. It’s thought that the anti-inflammatory properties of the omega-3 fats found in walnuts are responsible for slowing cancerous tumors.
WHOLE GRAINS
According to the American Institute of Cancer Research, whole grains such as barley, brown rice, corn, oats, and wholemeal bread contain a number of cancer-busting elements. These include: fiber, which protects the body against colorectal cancer; protease inhibitors that may prevent cancer cells spreading; and saponins and phytic acid – both of which are increasingly thought to have anti-cancer properties.
From: http://www.msn.com/
Friday, July 29, 2016
Foods That Help Banish The Bloat
Watermelons: They say whenever you want to feel full, watermelons are one of the healthiest options you have out there. The extremely high water content and potassium in watermelon help you feel full without making you feel bloated.
Cucumbers: Cucumbers, just like watermelons, are also very high in water content. They also have diuretic properties which aid in detoxification.
Leafy greens: Green vegetables are good for your body in a lot of ways, and they are very useful in keeping the body healthy and fit. Leafy vegetables like kale, spinach, lettuce and celery and not only low in calories, but they are also very rich in fibre, which is essential to negate the bloat.
Lentils: There is nothing more important than fibre to keep your digestive system healthy and lentils are a perfect source of fibre, protein and complex carbohydrates. All these will help keep you full without making you feeling bloated.
From: https://sg.style.yahoo.com
Thursday, February 11, 2016
Bananas may help detect, cure skin cancer
Scientists find that the black spots on old banana peels may unlock a faster, easier diagnosis of human skin cancer.
The black spots on old banana peels may unlock a faster, easier diagnosis of human skin cancer, boosting survival chances, scientists said Monday.
When bananas ripen, their skin is covered in small, round black spots caused by an enzyme known as tyrosinase.
The same enzyme is present in human skin, and in greater quantities in people suffering from melanoma — a potentially deadly form of skin cancer.
A team of scientists used this observed commonality to build a cancer scanner, which they then refined and tested at length on banana peels before moving on to human tissue.
First, researchers at the Laboratory of Physical and Analytical Electrochemistry in Switzerland concluded that the enzyme is a reliable marker of melanoma growth.
In the earliest stage 1 of cancer, the enzyme is not very apparent, becoming widespread and evenly distributed in stage 2, and unevenly distributed in stage 3 — by when the cancer has started spreading to other parts of the body.
The earlier the cancer is detected, the greater the chances of survival.
According to the American Cancer Society, people have a 10-year survival rate of 95 percent if the melanoma is detected in stage 1 — falling to 43 percent by mid-stage 3.
The team developed a scanner and tested it on banana peel spots — which are roughly the same size as melanoma spots on human skin.
“By working with fruit, we were able to develop and test a diagnostic method before trying it on human biopsies,” team leader Hubert Girault said in a statement.
The scanner has eight flexible microelectrodes, spaced like comb teeth, that pass over the skin to measure the quantity and distribution of tyrosinase.
“This system could obviate the need for invasive tests like biopsies,” the team said.
Girault believes the scanner could be used one day to destroy tumours, hopefully rendering biopsies and even chemotherapy unnecessary.
“Our initial laboratory tests showed us that our device could be used to destroy the cells,” he said.
The research was published in the German science journal Angewandte Chemie.
From: http://www.msn.com/
The black spots on old banana peels may unlock a faster, easier diagnosis of human skin cancer, boosting survival chances, scientists said Monday.
When bananas ripen, their skin is covered in small, round black spots caused by an enzyme known as tyrosinase.
The same enzyme is present in human skin, and in greater quantities in people suffering from melanoma — a potentially deadly form of skin cancer.
A team of scientists used this observed commonality to build a cancer scanner, which they then refined and tested at length on banana peels before moving on to human tissue.
First, researchers at the Laboratory of Physical and Analytical Electrochemistry in Switzerland concluded that the enzyme is a reliable marker of melanoma growth.
In the earliest stage 1 of cancer, the enzyme is not very apparent, becoming widespread and evenly distributed in stage 2, and unevenly distributed in stage 3 — by when the cancer has started spreading to other parts of the body.
The earlier the cancer is detected, the greater the chances of survival.
According to the American Cancer Society, people have a 10-year survival rate of 95 percent if the melanoma is detected in stage 1 — falling to 43 percent by mid-stage 3.
The team developed a scanner and tested it on banana peel spots — which are roughly the same size as melanoma spots on human skin.
“By working with fruit, we were able to develop and test a diagnostic method before trying it on human biopsies,” team leader Hubert Girault said in a statement.
The scanner has eight flexible microelectrodes, spaced like comb teeth, that pass over the skin to measure the quantity and distribution of tyrosinase.
“This system could obviate the need for invasive tests like biopsies,” the team said.
Girault believes the scanner could be used one day to destroy tumours, hopefully rendering biopsies and even chemotherapy unnecessary.
“Our initial laboratory tests showed us that our device could be used to destroy the cells,” he said.
The research was published in the German science journal Angewandte Chemie.
From: http://www.msn.com/
Saturday, January 30, 2016
Natural food additive annatto may prevent skin cancer
A nutritional compound may provide protection against skin cancer from inside out, unlike sunscreens. A recently published study in Free Radical Biology and Medicine has revealed that researchers at the University Of Arizona College Of Pharmacy have come across a compound, bixin, in natural food additive annatto, which prevents cancer cell formation and skin damage from UV radiation in mice.
Moreover, UK’s NHS has approved a new drug to treat advanced skin cancer cases. Researchers have confirmed that patients taking the drug Nivolumab, also known as Opdivo, survive much longer than when on traditional chemotherapy. The one-year survival rate for Nivolumab was 73 percent whereas that of chemotherapy was only 42 percent.
In the new study, Georg Wondrak, PhD, associate professor, and Donna Zhang, PhD, professor, both members of the University of Arizona Cancer Center believe that in future, bixin can be valuable in preventing and treating human skin cancer.
The researchers injected mice with bixin and exposed them to UV radiation. Similarly, un-injected mice were also exposed. It was seen that mice injected with bixin experienced much less severe skin damage caused by the radiation.
Bixin is bright reddish orange in colour and is found in annatto, which is a natural condiment and food colouring substance. Annatto is derived from the achiote fruit seeds. Annatto has been a very common latin American ingredient for cooking since pre-Columbian era. Annatto is also known as achiote.
As per Dr. Wondrak, this discovery is unique as bixin is not like a sunscreen applied to the skin but a nutritional factor. It prevents sun damage by inducing cells to produce protective antioxidants and repair factors.
Moreover, the compound bixin does not kill skin cancer cells but prevents them from forming altogether. The research is truly compelling as it deals with a commonly consumed food substance.
According to EurekAlert, there is another important point that is good news. As bixin is a safe food additive and approved by the Food and Drug Administration, it would require fewer testing to apply on humans. It would be highly interesting to see whether the compound prevents UV skin damage and skin cancer in humans.
From: http://www.msn.com/
Moreover, UK’s NHS has approved a new drug to treat advanced skin cancer cases. Researchers have confirmed that patients taking the drug Nivolumab, also known as Opdivo, survive much longer than when on traditional chemotherapy. The one-year survival rate for Nivolumab was 73 percent whereas that of chemotherapy was only 42 percent.
In the new study, Georg Wondrak, PhD, associate professor, and Donna Zhang, PhD, professor, both members of the University of Arizona Cancer Center believe that in future, bixin can be valuable in preventing and treating human skin cancer.
The researchers injected mice with bixin and exposed them to UV radiation. Similarly, un-injected mice were also exposed. It was seen that mice injected with bixin experienced much less severe skin damage caused by the radiation.
Bixin is bright reddish orange in colour and is found in annatto, which is a natural condiment and food colouring substance. Annatto is derived from the achiote fruit seeds. Annatto has been a very common latin American ingredient for cooking since pre-Columbian era. Annatto is also known as achiote.
As per Dr. Wondrak, this discovery is unique as bixin is not like a sunscreen applied to the skin but a nutritional factor. It prevents sun damage by inducing cells to produce protective antioxidants and repair factors.
Moreover, the compound bixin does not kill skin cancer cells but prevents them from forming altogether. The research is truly compelling as it deals with a commonly consumed food substance.
According to EurekAlert, there is another important point that is good news. As bixin is a safe food additive and approved by the Food and Drug Administration, it would require fewer testing to apply on humans. It would be highly interesting to see whether the compound prevents UV skin damage and skin cancer in humans.
From: http://www.msn.com/
Thursday, January 28, 2016
Leafy vegetables may lower glaucoma risk
People who eat more green leafy vegetables, a good source of nitrate, may significantly decrease their risk of developing glaucoma, according to a large study.
Based on long-term data for more than 100,000 U.S. adults, those who consumed the most nitrate – mostly from green vegetables like kale and spinach – were 21 percent less likely than those who ate the least nitrate to develop open-angle glaucoma by the time they were in their 60s and 70s.
Open-angle glaucoma, which affects about 1 percent of the U.S. population, usually starts with loss of vision at the periphery due to fluid build-up and optic nerve damage.
Impaired blood flow is implicated in the condition, the study team points out in JAMA Ophthalmology, and nitrates can be converted in the body to nitric oxide, which improves blood flow.
“Nitric oxide signaling is important for maintaining optimal blood flow, and some evidence suggests that it may also be important for keeping eye pressure low,” said lead author Jae H. Kang of Brigham and Women’s Hospital and Harvard Medical School in Boston.
The researchers used data on more than 63,000 women followed from 1984 to 2012 in the Nurses’ Health Study, and more than 41,000 men in the Health Professionals Follow-up Study from 1986 to 2012.
The participants were over age 40 at the beginning of the study period, had no open-angle glaucoma to start with, reported regular eye exams and completed dietary questionnaires including how often they ate green leafy vegetables like iceberg and romaine lettuces, kale, mustard greens, chard or spinach.
Based on these questionnaires, researchers calculated intakes of nitrate and of various groups of foods. They found that dark leafy greens were the biggest source of the nutrient, contributing 57 percent of the nitrate in the participants’ diets.
The men and women were divided into five groups by their intake of greens and of nitrate, ranging from an average of one-third serving of leafy greens (80 milligrams nitrate) per day for the lowest-level consumers to an average one and a half servings of greens (240 milligrams nitrate) per day on the high end.
By 2012, there were a total of 1,483 cases of open-angle glaucoma diagnosed.
Risk differences based on nitrate consumption were very similar to those based on leafy-vegetable consumption.
People who ate the most leafy greens were 18 percent less likely than those who consumed the least greens to develop any form of open-angle glaucoma, and 48 percent less likely to develop the so-called paracentral form of the disease, which is particularly associated with blood flow, the authors note.
In the study, people who consumed more nitrate also had higher consumption of other nutrients, exercised more, smoked less and were leaner, but the authors adjusted for these factors when calculating the risk differences linked to nitrate and greens.
“The pro of increasing one’s dietary nitrate intake is that, by far, vegetables are the biggest source of dietary nitrate, and vegetables are part of a healthy diet,” Kang told Reuters Health by email. “Higher dietary nitrate intake has been linked to lower blood pressure, better blood circulation and better athletic performance.”
But some people, like those with kidney stones or those taking warfarin to prevent blood clots, need to avoid foods like spinach, kale and collard greens, Kang cautioned.
Glaucoma is a “silent” disease and usually does not cause symptoms or visual complaints until late in its development. African Americans and the elderly are at increased risk of glaucoma.
“This is the first study to evaluate dietary nitrate in relation to glaucoma, so this study does not establish cause and effect relations,” Kang said. “However, for overall health, increased consumption of vegetables, including green leafy vegetables, is important – only about 20 to 30 percent of adults meet the daily recommendation put forth in the U.S. dietary guidelines of 2 to 3.5 cups of vegetables per day.”
From: http://www.msn.com/
Based on long-term data for more than 100,000 U.S. adults, those who consumed the most nitrate – mostly from green vegetables like kale and spinach – were 21 percent less likely than those who ate the least nitrate to develop open-angle glaucoma by the time they were in their 60s and 70s.
Open-angle glaucoma, which affects about 1 percent of the U.S. population, usually starts with loss of vision at the periphery due to fluid build-up and optic nerve damage.
Impaired blood flow is implicated in the condition, the study team points out in JAMA Ophthalmology, and nitrates can be converted in the body to nitric oxide, which improves blood flow.
“Nitric oxide signaling is important for maintaining optimal blood flow, and some evidence suggests that it may also be important for keeping eye pressure low,” said lead author Jae H. Kang of Brigham and Women’s Hospital and Harvard Medical School in Boston.
The researchers used data on more than 63,000 women followed from 1984 to 2012 in the Nurses’ Health Study, and more than 41,000 men in the Health Professionals Follow-up Study from 1986 to 2012.
The participants were over age 40 at the beginning of the study period, had no open-angle glaucoma to start with, reported regular eye exams and completed dietary questionnaires including how often they ate green leafy vegetables like iceberg and romaine lettuces, kale, mustard greens, chard or spinach.
Based on these questionnaires, researchers calculated intakes of nitrate and of various groups of foods. They found that dark leafy greens were the biggest source of the nutrient, contributing 57 percent of the nitrate in the participants’ diets.
The men and women were divided into five groups by their intake of greens and of nitrate, ranging from an average of one-third serving of leafy greens (80 milligrams nitrate) per day for the lowest-level consumers to an average one and a half servings of greens (240 milligrams nitrate) per day on the high end.
By 2012, there were a total of 1,483 cases of open-angle glaucoma diagnosed.
Risk differences based on nitrate consumption were very similar to those based on leafy-vegetable consumption.
People who ate the most leafy greens were 18 percent less likely than those who consumed the least greens to develop any form of open-angle glaucoma, and 48 percent less likely to develop the so-called paracentral form of the disease, which is particularly associated with blood flow, the authors note.
In the study, people who consumed more nitrate also had higher consumption of other nutrients, exercised more, smoked less and were leaner, but the authors adjusted for these factors when calculating the risk differences linked to nitrate and greens.
“The pro of increasing one’s dietary nitrate intake is that, by far, vegetables are the biggest source of dietary nitrate, and vegetables are part of a healthy diet,” Kang told Reuters Health by email. “Higher dietary nitrate intake has been linked to lower blood pressure, better blood circulation and better athletic performance.”
But some people, like those with kidney stones or those taking warfarin to prevent blood clots, need to avoid foods like spinach, kale and collard greens, Kang cautioned.
Glaucoma is a “silent” disease and usually does not cause symptoms or visual complaints until late in its development. African Americans and the elderly are at increased risk of glaucoma.
“This is the first study to evaluate dietary nitrate in relation to glaucoma, so this study does not establish cause and effect relations,” Kang said. “However, for overall health, increased consumption of vegetables, including green leafy vegetables, is important – only about 20 to 30 percent of adults meet the daily recommendation put forth in the U.S. dietary guidelines of 2 to 3.5 cups of vegetables per day.”
From: http://www.msn.com/
Aged garlic extract protects your heart
Garlic has once again been singled out for its health virtues by recent American research, published in the Journal of Nutrition. The study found that aged garlic extract supplements reduced the amount of dangerous plaque accumulated in the arteries, slowing the progression of heart disease.
The World Health Organization (WHO) recognizes the use of garlic as an adjuvant to the dietary management of hyperlipidemia (a high level of lipids in the blood), in the prevention of age-related vascular changes (atherosclerosis) and in mild cases of hypertension.
"This study is another demonstration of the benefits of this supplement in reducing the accumulation of soft plaque and preventing the formation of new plaque in the arteries, which can cause heart disease," said Matthew J. Budoff, a lead researcher at LA BioMed. This plaque is often rich in lipids (cholesterol). Over time, it obstructs blood vessels and restricts blood flow.
Causes include lifestyle factors (smoking, obesity, stress, lack of exercise, oral contraception, alcoholism), genetic factors (family history of stroke, being male, menopause), metabolic disease (high cholesterol, diabetes, gout) and high blood pressure.
The researchers studied 55 patients aged 40 to 75 diagnosed with metabolic conditions such as high blood pressure, obesity and cardiovascular risk factors. Participants were screened at the start of the study to measure coronary plaque volumes, as well as the volume of fat and calcium in their arteries. Then, over the course of a year, one group took a placebo while the other group was given a 2.4 mg dose of aged garlic extract per day.
One year later, the "garlic eaters" had slowed the total accumulation of plaque by 80%, reduced its density and seen plaque levels regress.
Other health benefits of garlic include antibacterial and antifungal properties, which can be useful in cases of gastroenteritis or fungal infections caused by candida albicans.
From: http://www.msn.com/
The World Health Organization (WHO) recognizes the use of garlic as an adjuvant to the dietary management of hyperlipidemia (a high level of lipids in the blood), in the prevention of age-related vascular changes (atherosclerosis) and in mild cases of hypertension.
"This study is another demonstration of the benefits of this supplement in reducing the accumulation of soft plaque and preventing the formation of new plaque in the arteries, which can cause heart disease," said Matthew J. Budoff, a lead researcher at LA BioMed. This plaque is often rich in lipids (cholesterol). Over time, it obstructs blood vessels and restricts blood flow.
Causes include lifestyle factors (smoking, obesity, stress, lack of exercise, oral contraception, alcoholism), genetic factors (family history of stroke, being male, menopause), metabolic disease (high cholesterol, diabetes, gout) and high blood pressure.
The researchers studied 55 patients aged 40 to 75 diagnosed with metabolic conditions such as high blood pressure, obesity and cardiovascular risk factors. Participants were screened at the start of the study to measure coronary plaque volumes, as well as the volume of fat and calcium in their arteries. Then, over the course of a year, one group took a placebo while the other group was given a 2.4 mg dose of aged garlic extract per day.
One year later, the "garlic eaters" had slowed the total accumulation of plaque by 80%, reduced its density and seen plaque levels regress.
Other health benefits of garlic include antibacterial and antifungal properties, which can be useful in cases of gastroenteritis or fungal infections caused by candida albicans.
From: http://www.msn.com/
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