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/
Thursday, August 25, 2016
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/
Tuesday, December 8, 2015
Foods that will help remove body odor
Apples
An apple a day may help keep the doctor away, but it’s just as likely to encourage friends and colleagues to get a little closer as they are a powerful ally in the fight against bad breath. This due in part to to their natural detergent properties. Furthermore, when by biting into an apple, you’re pushing plaque away from your teeth as well as any food matter that could cause bacteria in the recesses of your mouth.
Citrus Fruits
“Citrus fruits like oranges, lemons, and pineapples are absorbed by the body and eliminate smells that are on our skin,” says Leah Kaufman, MS, RD, CDN of Leah Kaufman Nutrition. “The acids in these fruits cause water to flush throughout our body eliminating the smell and causing us to smell pleasant and fruity.” David Colbert, MD, a dermatologist and internist in New York City adds that “The acids in citrus fruits help flush water through your body. And because citrus also contains fiber, they move through your system slowly and flush out toxins that contribute to body odors.
Limes and Lemons
Packed with a good amount of vitamin C and electrolytes, lemons are also good for improving body odor according to Jim White. He explains that these zesty citrus fruits have a “high antioxidant capacity and help detox the body as they are strong, acidic, and have disinfectant abilities.” Some people go as far as using this bacteria-killing juice topically and swipe their pits with a lemon directly.
Rosemary
Work a little rosemary into your life, suggests Seth Santoro, a Los Angeles-based health and nutrition coach, food stylist and founder of The Life Chef. He says that, when it comes to nixing body odors, the herb can be really helpful. “Not only is this is a wonderful spice and a great treatment for skin, but it also helps annihilate body odor,” he says.
Fresh Herbs
“Fresh herbs like parsley, basil, and mint can help mask bad breath with the strong oils that they contain,” says Kaufman. She explains that the strong oils contained within them help to overpower nose-offending scents. “Try incorporating fresh herbs into your dinner or have a fruit salad with basil or mint for dessert to help combat the smells you may get from dinner,” she says. Sally Cram, DDS, a Washington, DC-based periodontist and spokesperson for the American Dental Association backs Kaufman up. “These herbs can act as a mouthwash to temporarily mask odors,” she says. It’s well worth remembering that chronic bad breath may be a sign of periodontal disease.
Ginger
Upset stomachs can lead to halitosis. While ginger great for settling the stomach, it also has the powerful effect of neutralizing bad breath. Pressed ginger combined with lemon juice and warm water creates a great rinse to keep the unpleasant odors at bay.
Fennel Seeds
A bad breath remedy in India is to chew on some fennel seeds. The act of doing so not only increases saliva that washes away bacteria from your mouth they also help neutralize offensive odors and aid digestion. But that’s not all: fennel oils have antibacterial properties as well, fighting germs that cause bad breath.
Green Tea
We’re already big fans of green tea because of the belly blasting catechins it contains but now we have even more reasons to love it: first off, green tea contains polyphenols. These are antioxidants that fight the growth of bacteria and also help reduce sulfur compounds that can improve breath. Green tea, like most teas, can stain teeth, however. Luckily, green tea extracts can be taken as a supplement, which have been proven to fight oral bacteria. While green tea is working on keeping your breath smelling fresh, brew up another, much larger batch and dunk your dogs in it. The tannic acids found in both green and black teas will help keep your feet dry, thus preventing the root of your foot odor problem: perspiration. As the tannins in tea are less drying than the acids in vinegar, you can try this remedy once a day.
Strawberries
Like many other fruits, strawberries are high in water content and therefore can prevent dry mouth. But that’s not all; their high vitamin C content helps to create an environment hostile to bacteria and germs in the mouth. It also speeds up the healing process in the mouth, and boosts your immune system, too.
Cardamom
Known as a great breath freshener, cardamom also permeates the body quickly, leaving behind a fresh aroma,” says Seth Santoro who adds that the spice is also good for your immune system
Melon
Bacteria cannot thrive in environments high in vitamin C and melons (along with berries and citrus fruits) can provide a good deal of it. Fruits also have a high water content, which hydrates the mouth and keeps bacteria at bay. Even more to smile about: Vitamin C also helps fight gingivitis, too.
Green Leafy Vegetables
Spinach, lettuce, and kale are great for your health and good for oral hygiene. They keep your internal pH levels balanced and alkaline levels low, which in turn help prevent dry mouth, another cause of bad breath. Green leafy vegetables also contain a high amount of chlorophyll that acts as a natural deodorizer.
From: https://sg.style.yahoo.com
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