Friday, June 13, 2008
When it comes to eating fruits, there are so many health benefits because of their natural raw state. Here is how fruits can help: They prevent bloating, reduces fatigue, improves immune system functions, reduces allergies, wrinkles, aches and sprains, leads to lesser digestive complaints, reduces constipation and diabetes, prevents cancer, helps in detoxification, colon cleansing, warding off viruses and bacteria, balances the hormones, weight loss—and the list goes on!
Even quitting cigarettes and drinking is much easier when your body has a cocktail of vitamins to restore its equilibrium! Fruits are digested very easily and put a minimum load on our digestive systems. They are very high in water content, over 70% which is needed for the survival. Fruits also provide carbohydrates in the form of pre-digested simple sugars like fructose and provide energy for the body. Fruits offer a huge number of minerals, vitamins and nutrients to the body.
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@ 4:50 AM
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Friday, May 16, 2008
As apples and pears ripen, the chlorophyll over the skin is replaced by an antioxidant known as nonfluorescing chlorophyll catabolytes (NCCs), according to a latest study conducted by researchers from the University of Innsbruck in Austria and published in the journal "Angewandte Chemie International Edition." Chlorophyll is a chemical which makes plant's leaves green and allowing them to convert sunlight into energy. When a leaf dies, the chlorophyll starts to decay and the leaf loses its green color. This may happen because of injury or age.
Researchers studied the chemicals produced as chlorophyll breaks down and claim to be the first to find the transparent NCCs as one of these products. The decaying of chlorophyll in fruits seems to be linked not to death, but due to ripening. In pears and apples chlorophyll in and just below the peel breaks down into NCCs as the fruit ripens. The researchers discovered that these NCCs are chemically similar to those found in the leaves of apple and pear trees that are in turn similar to each other.
According to the researchers, the presence of NCCs in ripen fruits suggests that they may play a vital nutritional effect in animals which regularly eat fruits, including we humans. NCCs are only the most recent antioxidant that to be identified in fruits and have not yet well-studied. More well-studied are the flavonoids, a large family that includes flavonols, flavones, isoflavones, flavanols and anthocyanidins. Flavonoids are found in high concentrations in citrus fruits, berries, onions, green and black tea, grapes and red wine.
Researchers studied the chemicals produced as chlorophyll breaks down and claim to be the first to find the transparent NCCs as one of these products. The decaying of chlorophyll in fruits seems to be linked not to death, but due to ripening. In pears and apples chlorophyll in and just below the peel breaks down into NCCs as the fruit ripens. The researchers discovered that these NCCs are chemically similar to those found in the leaves of apple and pear trees that are in turn similar to each other.
According to the researchers, the presence of NCCs in ripen fruits suggests that they may play a vital nutritional effect in animals which regularly eat fruits, including we humans. NCCs are only the most recent antioxidant that to be identified in fruits and have not yet well-studied. More well-studied are the flavonoids, a large family that includes flavonols, flavones, isoflavones, flavanols and anthocyanidins. Flavonoids are found in high concentrations in citrus fruits, berries, onions, green and black tea, grapes and red wine.
posted by real estate
@ 5:05 AM
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