‘cardiovascular disease’

Two Apples A Day to Lower Cholesterol

Sunday, July 4th, 2010

Two Apples A Day to Lower Cholesterol
The apple is one of the most complete and nutritious fruits there. About 85% of its composition is water, which is very refreshing and moisturizing, and perfect to be enjoyed on hot summer days.

This fruit is rich in fiber and antioxidants, but also a new study has revealed that eating two apples a day could help reduce by 10% the levels of cholesterol in your body

The secret lies in its rich content of pectin, a mixture of acid and neutral polymers that help remove toxins and reduce cholesterol. And thanks to their content in quercetin, apples also help reduce the risk of cardiovascular disease.

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Nutrition for the Brain

Friday, January 15th, 2010

Nutrition for the Brain

The focus in the following nutrition tips to reap the rewards of a healthy diet for the brain:

1) Vegetables: The latest news from neuroscience confirm what mom always said: Eat your vegetables! Despite all the interest in vitamins and food supplements, the best advice is to eat a variety of green vegetables, colorful, cruciferous and leafy.

A recent federal study of 13,388 nurses who have continued their consumption by 10 years found that women who ate more cruciferous vegetables and more luxuriant, including broccoli, cauliflower, salad greens and spinach, had a lower rate of decline in a battery of tests of learning and memory. The more of these vegetables they ate, the better they performed.

A diet rich in fruits and vegetables has been promoted for their potential to help the heart and fight cancer, so it is not surprising that such a diet is also good for your brain. Vegetables and fruits have antioxidants and other vitamins and minerals, low in fat and are generally low in calories.

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Turmeric

Wednesday, January 13th, 2010

Turmeric

Turmeric is used both as a spice and as a colorant in food preparations. There is also a major constituent of curry (curry), a special mixture of spices used in Indian cooking. Yet few studies have evaluated the effects of consumption of turmeric. Moreover, most of them have used turmeric (or its active ingredients) in quantities exceeding what could be commonly used, then falling more than supplement the usual spice

Active and properties

Antioxidants

Antioxidants are compounds that protect body cells from damage caused by free radicals. These are highly reactive molecules that are involved in the development of cardiovascular disease, certain cancers and other diseases related vieillissement1. In one study, turmeric is the fifth largest in its content of antioxidants among over 1 000 food analysés2 (calculated from 100g diet). As usual a portion of turmeric is closer to 2 g (5 ml), it still contributes less than other foods to our daily intake of antioxidants. Turmeric contains flavonoids and compounds phenoliques, but curcumin is considered the main antioxidant compound.

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