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News & Articles By Evangelyn Rodriguez
06/25/2020
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By Evangelyn Rodriguez
Exploring the bioactivities, phytochemical composition and nutritional benefits of Tectaria coadunate
In this study, researchers from Nepal investigated the phytochemical composition and nutrient content of Tectaria coadunate. Their findings were published in the International Journal of Herbal Medicine. T. coadunate, locally known as kali niyuro, is a common nutritious vegetable in Nepal. The researchers obtained extracts and from its leaves and rhizomes using Soxhlet extraction, with methanol and […]
06/23/2020
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By Evangelyn Rodriguez
Can this summer lawn weed help protect you from cervical cancer? Researchers say YES
Purslane (Portulaca oleracea) is a common garden weed that’s consumed as a vegetable because of its high nutrient content. In Traditional Chinese Medicine (TCM), purslane is used to remove toxic heat and substances from the body. It is also used to treat dysentery, eczema, hemorrhoidal bleeding and abnormal uterine bleeding. In a recent study, researchers at Heilongjiang […]
06/08/2020
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By Evangelyn Rodriguez
A look into the anti-carcinogenic effects of Portulaca oleracea polysaccharides
Researchers at Heilongjiang August First Land Reclamation University and Daqing Oilfield Hospital in China analyzed the inhibitory effects of Portulaca oleracea (common purslane) polysaccharide (POL-P3b) on intestinal dendritic cell apoptosis and the mechanisms underlying this activity. Their findings were published in the journal BMC Complementary and Alternative Medicine. Cervical cancer is the second most prevalent cancer in the world. Studies […]
04/14/2020
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By Evangelyn Rodriguez
Add artichoke to your diet to help prevent gum disease
Cynara scolymus, more commonly known as green artichoke, is a variety of thistle that is consumed as a vegetable. Specifically, artichoke refers to the plant’s flower buds, which can be eaten before they bloom into flowers. Historically, artichoke has been used as a medicine since the 4th century BCE. Today, it is used in combination with […]
03/17/2020
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By Evangelyn Rodriguez
Strong to the finish: Spinach supplements can enhance athletic performance
Supplements that contain an anabolic compound from spinach should be in the list of prohibited substances in sports, according to a recent study. Researchers from Australia, Germany and Italy looked at the effects of ecdysterone, a naturally occurring plant steroid, in young men undergoing strength training and found that it can boost physical performance and increase muscle mass. This […]
10/27/2019
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By Evangelyn Rodriguez
Can you balance your brain chemistry with nutrition? Compounds in broccoli sprouts found to help people with schizophrenia
Research regarding the mechanisms involved in schizophrenia has come a long way. Scientists have now discovered a set of chemical imbalances present in the brains of schizophrenic patients that are linked to the neurotransmitter glutamate. They have also identified a compound that can potentially correct these imbalances and aid in the treatment of schizophrenia. The isothiocyanate sulforaphane, found […]
10/21/2019
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By Evangelyn Rodriguez
Crunchy, tangy and good for your gut: 4 Health benefits of pickles, a fermented food
The ancient practice of pickling to preserve food is considered a culinary art. Different cultures have their own versions of pickled foods, which are either preserved in a strong acid like vinegar or a salt brine that encourages fermentation. Foods preserved using the latter technique are not only safe from bad bacteria that cause food […]
10/11/2019
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By Evangelyn Rodriguez
Regular consumption of cruciferous vegetables found to help reverse diabetes
The cruciferous family is a large family of vegetables that has been of scientific interest for more than a decade. Together with alliums, these cool weather-loving greens are known for their anti-cancer properties, which they owe to certain plant compounds they possess. In a recent study which appeared in Science Translational Medicine, researchers from the U.S. and Sweden […]
09/12/2019
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By Evangelyn Rodriguez
Munching on onions and garlic can reduce colorectal cancer risk, according to study
Allium vegetables, along with cruciferous vegetables, are known for their cancer-fighting abilities. Commonly used alliums in the kitchen include garlic, onions, leeks, spring onions, shallots, and chives. Due to their powerful biological activities, scientists continue to study these vegetables in the hopes of getting a better understanding of how they work. In a newly published […]
09/10/2019
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By Evangelyn Rodriguez
Prevent and fight cancer with allium and cruciferous vegetables
Whenever studies report about anti-cancer foods, fruits and mainly vegetables top their lists. These fibrous, plant-based foods are rich in chemical compounds that can prevent, halt the progression of, and even fight several diseases. After years of investigating, researchers have finally identified these valuable sources of cancer-fighting chemicals as cruciferous and allium vegetables. What’s even better is that both types […]
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