Tuesday, March 12, 2013
PHYTOSTEROLS
PHYTOSTEROLS can actually block cholesterols from being absorbed into the blood stream. The result is that phytosterols get rejected from the body together with cholesterols. This is one of the reasons rice bran extract tends to lower cholesterol level, and by lowering the total and LDL cholesterol levels, phytosterols may help prevent heart disease.
CAROTENOIDS
CAROTENOIDS might help fight serious infections in people who have compromised immunity systems by boosting their white blood cell count. Lycopene has been associated with a reduced incidence of several types of cancer, including prostate cancer, colon cancer, bladder cancer and lung cancer. Zeaxanthin and lutein are believed to strengthen the eyes, protecting against cataracts and macular degeneration.
When acting as antioxidants, carotenoids have been shown to reduce the damage caused by certain molecules called free radicals. A generous amount of these chemicals might prevent damage to cells and tissues as well as genetic damage. This means that they might increase a person's immunity to infection, reduce the risk of cancer and protect against heart disease.
Carotenoids are the pigments that give fruit and vegetables their rich red, orange and yellow colours. More than 600 have been identified in foods, though so far only about six are thought to be significantly important to health. Besides beta-carotene, which is probably the best-known carotenoid, these include alpha-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin.
The primary benefit of carotenoids lies in their antioxidant potential. Antioxidants are compounds that protect your body’s cells from damage by unstable oxygen molecules called free radicals. Carotenoids guard against certain types of cancer, apparently by limiting the abnormal growth of cells. For instance, lycopene appears to inhibit prostate cancer formation. Researchers at Harvard University found that men who ate 10 or more servings a week of tomato-based foods – tomatoes being the richest dietary source of lycopene – cut their risk of prostate cancer by nearly 45 per cent. In addition, carotenoids fight heart disease by blocking the formation of LDL (‘bad’ cholesterol) which leads to heart attacks. The carotenoids lutein and zeaxanthin both reduce the risk of macular degeneration (MD).
When acting as antioxidants, carotenoids have been shown to reduce the damage caused by certain molecules called free radicals. A generous amount of these chemicals might prevent damage to cells and tissues as well as genetic damage. This means that they might increase a person's immunity to infection, reduce the risk of cancer and protect against heart disease.
Carotenoids are the pigments that give fruit and vegetables their rich red, orange and yellow colours. More than 600 have been identified in foods, though so far only about six are thought to be significantly important to health. Besides beta-carotene, which is probably the best-known carotenoid, these include alpha-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin.
The primary benefit of carotenoids lies in their antioxidant potential. Antioxidants are compounds that protect your body’s cells from damage by unstable oxygen molecules called free radicals. Carotenoids guard against certain types of cancer, apparently by limiting the abnormal growth of cells. For instance, lycopene appears to inhibit prostate cancer formation. Researchers at Harvard University found that men who ate 10 or more servings a week of tomato-based foods – tomatoes being the richest dietary source of lycopene – cut their risk of prostate cancer by nearly 45 per cent. In addition, carotenoids fight heart disease by blocking the formation of LDL (‘bad’ cholesterol) which leads to heart attacks. The carotenoids lutein and zeaxanthin both reduce the risk of macular degeneration (MD).
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There are many roles of Vitamins and Minerals in the body and many more nutrients are beneficial to the human body. This is just a small sample of the roles of vitamins, minerals, amino acids and essential fatty acids.
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