DECEMBER 31, 2010
DID YOU KNOW?
A substance called nasunin has been isolated from the purple pigment in eggplant.Nasunin, a member of the anthocyanin category, is a powerful antioxidant.Studies show that it literally eats up the free radicals in the body that can cause serious damage to the cells & DNA which in turn is partially responsible for aging.In addition,nasunin protects against lipid peroxidation,that means it helps fat from turning rancid, including the fats in your body
(like LDL cholesterol). Other studies have shown nasunin binds to iron which is a good thing, as too much iron in the system can cause all kinds of problems :( !!!!!!!!!!!!!!!!!!
November 7, 2010
Did you Know?
DID YOU KNOW:
1. POTATOES
For the 161 calories in a medium baked potato with skin, you get 4 grams of fiber plus 20 percent of your daily requirement for potassium, along with a boatload of phytochemicals known as kukoamines. Both potassium and kukoamines help keep your blood pressure in check. If you allow that cooked potato to chill before eating it, you'll get a generous dose of resistant starch, a fiber-like substance that promotes post-meal satiety -- important for losing weight without feeling hungry. "If you keep portion sizes in check -- no more than one medium potato in a given meal -- and eat the fiber-rich skin, potatoes make a satisfying, low-calorie, nutrient-rich side dish," says Michelle Dudash, a Gilbert, Ariz.-based registered dietitian.
2. ICEBERG LETTUCE
Just one cup of shredded iceberg lettuce delivers nearly 20 percent of your daily dose of vitamin K, a nutrient that many women don't get enough of. When Harvard University researchers tracked the diets of more than 72,000 women, those who ate one or more servings a day of any type of lettuce (all are good sources of vitamin K) had the lowest rates of hip fracture. Iceberg lettuce also is a good source of vitamin A, which helps keep your vision sharp; just one cup supplies 15 percent of your recommended daily intake. So if iceberg lettuce is the leafy green that floats your boat the most, go ahead and eat up!
3. CELERY
This pale, crunchy veggie delivers a unique combination of disease-fighting vitamins, minerals, and phytochemicals. For example, celery is a good source of pthalides, rare compounds that lower your blood pressure by relaxing artery walls. It also is rich in apigenin, a potent plant chemical that protects against cancer by inhibiting gene mutations. Munch on celery sticks for a low-calorie, crunchy snack: One large rib has just 10 calories and one gram of filling fiber.
4. CORN
Corn does double duty as a veggie and a whole grain, with one large ear supplying 15 percent of your recommended daily fiber intake. It also satisfies 10 percent of your daily folate requirement. This heart-healthy B vitamin plays an important role in keeping blood levels of potentially dangerous homocysteine in check. Not to be outdone, the lutein and zeaxanthin in corn help protect your eyes against agerelated macular degeneration. For a simple corn salsa, toss together fresh or thawed frozen corn kernels; finely chopped jalapeno chili pepper; chopped fresh cilantro, tomato, and onion; and a pinch each of chili powder or ground cumin.
5. WATERMELON
The amino acid arginine, abundant in watermelon, might promote weight loss, according to a new study in the Journal of Nutrition. When researchers supplemented the diets of obese mice with arginine over three months, the animals' body fat gains declined by a whopping 64 percent. Adding this amino acid to the diet enhanced fat and glucose oxidation while increasing lean muscle, which burns more calories than fat. Snack on watermelon while it's in season, and enjoy other arginine sources -- such as seafood, nuts and seeds -- year-round.
6. BUTTERMILK
It might sound as rich as cream, but, in fact, buttermilk has 98 percent less fat. This tart, thick dairy product contains beneficial bacteria that convert the milk protein lactose into lactic acid, a natural preservative. Buttermilk can be used in place of milk in many recipes, reducing fat and calories; it makes pancakes, waffles and cakes rise quite nicely, and adds a tangy flavor to smoothies and salad dressings.
Article from "Prevention"
As reported in Science Daily, the lowly old potato, that
long-time companion to the meals of so many around the world,
may have much more to love about it than its taste. New
findings from the US Agricultural Research Service (ARS) show
that some potato varieties are just packed with healthy
compounds called phytochemicals.
Americans love potatoes, consuming 130 pounds per person
annually. Now that culinary love affair could grow even more
passionate with Agricultural Research Service (ARS) findings
that some potato varieties are packed with health-promoting
Using a new analytical method, ARS plant geneticist Roy
Navarre and colleagues in Washington State and Oregon have
identified 60 different kinds of phytochemicals and
vitamins in the skins and flesh of 100 wild and
commercially grown potatoes.
The analysis of Red and Norkotah potatoes, two of the
healthiest varieties, revealed that the spuds' total
dietary-phenolics content rivaled that of broccoli, spinach
and brussel sprouts. There were a number of flavonoids in
the potato as well, which may play a role in helping
diminish cardiovascular disease, respiratory problems and
certain cancers.
The ARS teams have also identified potatoes with high levels
of vitamin C, folic acid, quercetin and kukoamines. In
particular, these last compounds (kukoamines) are of interest
for their potential to lower blood pressure, and have at this
time been found only in one other plant, Lycium chinense. So,
it was a real find for the ARS to have discovered a
potentially very valuable biochemical in the lowly potato.
You would think that at this time we'd know all that we
possibly could about the potato. Earlier investigations of
phytochemicals in potatoes and other crops have been limited
to one or two varieties, however. That's why it was great when
this team significantly expanded the search by using a method
that draws on high-throughput liquid chromatography and mass
spectrometry. Their analysis of wild and cultivated potatoes,
for example, revealed phenolic concentrations of 100 to 675
milligrams per 100 grams dry weight.
We could be reading a lot more about the healthy benefits of
certain potatoes in the future, or perhaps finding "potato
extracts" on the supplement market at some point.
Dave
Full text article above extracted from
http://shamvswham.blogspot.com/
