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Vegetables and Health Life |
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Written by Administrator
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Tuesday, 18 March 2008 |
Vegetables and Health.
We constantly repeat to children, that vegetables are very useful and necessary grow up greater and strong. Dieticians and doctors who for a long time have highly estimated vegetables for containing in them cellular tissue, vitamins and mineral substances adhere to the same opinion.
Scientists have found out close relation between good health and a diet rich with vegetables. According to the researches lead in the American institute of a cancer, up to 40 % of cases of disease by a cancer among men and up to 60 % among women are connected with a wrong feed. Other scientists name a little bit smaller figure (35 %). It is proved, that the groups of the population consuming more of vegetables and fruit, risk less to be ill with a cancer. Why it occurs, is not quite clear yet; among the possible reasons name some substances containing in vegetables and named "phyto-compound" - from Greek phyto, that means "plant".
PLANTS PROTECT the ORGANISM.
Phyto-compound contain in all fruit and vegetables though, probably, it is more in plants of family cruciferous, i.e. in various kinds of cabbage - Bruxelles, cabbage, color, broccoli, kohlrabi, and also in turnip.
Initially scientific assumed, that the some people phyto-compound can cause a cancer, but there were, that actually these substances, on the contrary, protect from it. The majority of experiences such was spent on animals and while there is no confidence of an opportunity completely to carry these results on people. Now the role phyto-compound in reduction of risk of other serious diseases, such, as a diabetes, the illnesses connected with infringement of blood circulation, intimate illnesses, a bony rarefication and a hypertension is actively investigated.
ABSORBERS of FREE RADICALS.
One of groups phyto-compound are vegetative pigments carotinoid, many of which possess anti-oxidant properties. As have shown scientific researches, antioxidants will neutralize free radicals - the dangerous molecules, capable to destroy membranes and DNA of healthy cells. Though free radicals are always made by an organism and play a part in protection against diseases, sometimes them becomes too much. Increase of their amount can lead to intimate diseases or a cancer. Among the factors leading to occurrence of superfluous amount of free radicals, it is necessary to specify smoking, a ultra-violet irradiation, environmental contamination and ageing.
CAROTINOID AGAINST the CANCER?
Carotinoid many vegetables are rich. To this group of substances concern a red pigment lycopine (in tomatoes and red pepper) and beta-carotin (an orange pigment of carrots and a musky melon). As good sources carotinoid pumpkins and vegetable marrows with orange pulp, red pepper and carrots serve watercress, cabbage broccoli and spinach. Numerous researches have proved, that the groups of the population consuming a plenty carotinoid with vegetables and fruit, are less subject to risk to be ill with some forms of a cancer, especially a cancer of lungs.
PROTECTION FOR SIGHT.
Consumption of a plenty of beta-carotin in a combination to vitamin C not only will protect from a cancer, but also will reduce risk to receive such disease of eyes, as a cataract.
DOCTORS of the ORGANISM.
Many phyto-compound stimulate development of enzymes of a liver which neutralize one cancerogenic substances and help to remove from an organism others, strengthening its ability to be protected from a cancer. Now among other connections are researched indoles, allyl compoundes, isothiocyanate and bioflavonoid.
Indoles, containing in Cruciferae, weaken action of estrogen, reducing that risk of disease by a cancer of a mammary gland. Allyl compoundes, containing in garlic, an onions, a chive and a leek, and also isothiocyanate in Cruciferae, including a brussels sprouts, cabbage, broccoli, and bioflavonoid, meeting practically in any vegetables and fruit assist with struggle against infections and a cancer also.
Tomatoes, green pepper and carrots contain coumarone acid and its derivatives which prevent formation potentially cancerogenic nitrosoamine in intestines. These connections are kept in the products prepared from tomatoes, for example, in ketchup.
Is CRUDE OR TO PREPARE?
Many consider, that crude vegetables it is much more useful, than prepared. Really, at cooking vegetables lose the most part of vitamin C which is dissolved in water and collapses at heating.
Nevertheless preparation of vegetables will increase comprehensibility of some other nutrients, for example, at thermal processing carrots of a wall of its cells are softened and a carotin containing in them becomes available for mastering assimilation.
Translated from goodfood.h1.ru. Thursday, 03 May 2007.<br>
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