Research news on nutrition, environmental medicine and health
Gourmands and foodies everywhere have long recognized ginger as a great way to add a little peppery zing to both sweet and savory dishes; now, a study from researchers at Columbia University shows purified components of the spicy root also may have properties that help asthma patients breathe more easily. The results of the study …
Continue reading “Ginger Compounds May Be Effective in Treating Asthma Symptoms”
Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. Their work was published recently in the Journal of Antimicrobial Chemotherapy. The discovery opens the door to new treatments for raw …
Continue reading “Garlic Compound Fights Source of Food-Borne Illness Better Than Antibiotics”
Sulfur in broccoli and other cruciferous vegetables may hold the key to healing genetic diseases(NaturalNews) Our mothers were right. Broccoli is good for us, but possibly in ways our mothers never knew. Health practitioners and fitness experts around the world have heralded the benefits of broccoli for decades. Scientists have long demonstrated the antioxidant properties …
A Mediterranean diet with large amounts of vegetables and fish gives a longer life. This is the unanimous result of four studies to be published by the Sahlgrenska Academy at the University of Gothenburg. Research studies ever since the 1950s have shown that a Mediterranean diet, based on a high consumption of fish and vegetables …
According to new study published in the Journal of the American Dietetic Association The effects of fruit and vegetable consumption on colorectal cancer (CRC) appear to differ by site of origin, according to a new study published in the October issue of the Journal of the American Dietetic Association. Researchers found that within the proximal and …
Continue reading “Fruits and vegetables reduce risks of specific types of colorectal cancers”
Research performed by scientists at the U.S. Department of Agriculture (USDA) and published recently in the journal Crop Science has demonstrated that mineral levels in new varieties of broccoli have not declined since 1975, and that the broccoli contains the same levels of calcium, copper, iron, magnesium, potassium and other minerals that have made the vegetable a …
Continue reading “Research demonstrates new breeds of broccoli remain packed with health benefits”
Researchers reporting online in the journal Cell, a Cell Press publication, on October 13th have found another good reason to eat your green vegetables, although it may or may not win any arguments with kids at the dinner table. It turns out that green vegetables — from bok choy to broccoli — are the source of …
Continue reading “Eating green veggies improves immune defenses”
New research has found that if you want some of the many health benefits associated with eating broccoli or other cruciferous vegetables, you need to eat the real thing – a key phytochemical in these vegetables is poorly absorbed and of far less value if taken as a supplement. The study, published by scientists in …
Continue reading “Health benefits of broccoli require the whole food, not supplements”
Teaming fresh broccoli with a spicy food that contains the enzyme myrosinase significantly enhances each food’s individual cancer-fighting power and ensures that absorption takes place in the upper part of the digestive system where you’ll get the maximum health benefit, suggests a new University of Illinois study. “To get this effect, spice up your broccoli …
Continue reading “More Evidence That Spicing Up Broccoli Boosts Its Cancer-Fighting Power”
In an article that may bring smiles to the faces of vegetarians who consume no dairy products and vegans, who consume no animal-based foods, scientists have identified seaweed as a rich new potential source of heart-healthy food ingredients. Seaweed and other “macroalgae” could rival milk products as sources of these so-called “bioactive peptides,” they conclude …
Continue reading “Seaweed As A Rich New Source Of Heart-Healthy Food Ingredients”
