Nuts for Heart Protection

Researchers from the University of Scranton compared the polyphenols, powerful antioxidants, originating from nine roasted and raw nuts and the two kinds of peanut butter - in the study were nuts showed the most potent and most beneficial for heart health.

The research is published in the journal Food & Function showed that, regardless of whether the nuts were roasted or raw, contain the highest amount of polyphenols than other nuts. It is believed that antioxidants lower cholesterol, improve circulation and reduce inflammation - which ultimately leads to better heart health.Not only that walnuts contain the highest amounts of polyphenols but contain polyphenols and the most potent of all nuts.

Let's see who is raw and roasted nuts other than nuts, contain high amounts of polyphenols.

Raw nuts contain polyphenols sorted by:

First Nuts

Second Brazil nuts

Third Pistachios

4th Pecan nuts

5th Peanuts

6th Almonds

7th Macadamia Nuts

8th Cashews

9th Hazelnuts

Roasted nuts to the polyphenol content:

First Nuts

Second Brazil nuts

Third Hazelnuts

4th Peanuts

5th Pecan nuts

6th Cashews

7th Macadamia Nuts

8th Almonds

9th Pistachios

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Omega-3 - the heart and blood vessels

In addition to being a good source of energy, unsaturated fats and oils have additional positive effects on health, one of which is protection against cardiovascular disease.

An important ingredient of a healthy diet, with protein and carbohydrates, and fats as the main source of energy. Normally be divided into two types, depending on their condition at room temperature, and the fats and oils in a solid in a liquid form. Both groups can be divided into saturated and unsaturated compounds.

Very often we hear advice on the importance of reducing intake of saturated fat, but it is not advisable to completely remove from your diet as they are, among other things, needed to create vitamin D, and some anti-stress hormones in the body. The required daily amount of fat recommended by the majority to enter unsaturated fats and oils because, besides being a good source of energy, have more positive effects on health (eg protection from cardiovascular disease).

A good example are the omega-3 fatty acids, which belong to a group of essential, polyunsaturated fatty acids.The term "essential" means that the body can not produce, but must be taken in with food. Natural source of omega-3 fatty acids is fish, and among the richest salmon, tuna, herring and trout. Due to the great importance of omega-3 fatty acids in health, are recommended at least two fish meals per week. But some people do not like or can not tolerate fish, and often need more time to prepare such meals or foods are not available.

The meaning and value of omega-3 fatty acids were initially noticed by observing the population of Greenland.While eating Eskimos and other local residents is not optimal (uniform and contains lots of fat), blood flow to their advanced age remains healthy and able to exercise tolerance. This is because a large part of their diet consists of fish from cold waters, particularly rich in omega-3 fatty acids, which favorably affect the health of the heart and blood vessels.

Essential fatty acids, in which the omega-3 include the omega-6 fatty acid, an important component of the diet.Scientists are constantly discovering new benefits of regular supply of omega-3 fatty acids, either through food or supplements. It is known that essential fatty acids involved in energy production in the body, the transfer of oxygen to the cells, hemoglobin production, transmission of nerve impulses and regulate the permeability of cell membranes. Are needed for the production of prostaglandins, which, among other things, regulate pain and inflammation. It is therefore believed that omega-3 fatty acids, in addition to a favorable impact on the health of the heart and blood vessels and lowering blood cholesterol, can improve concentration, memory and mood, reduce inflammation associated with arthritis, to maintain hormonal balance, strengthen the immune system, alleviate allergic dermatitis and support healthy hair, skin and nails.

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Onions for Heart Health

Onion is rich ingredients for heart health, a half cup of chopped onion has 30 calories. Onion (Allium cepa Latin) is a vegetable rounded shape, covered with a white interior dry, paper-thin, red, brown or white skin.Since ancient times a favorite ingredient in kitchen around the world. Most ports are active components of sulfur compounds, such as allyl propyl disulphide (APSD), which are due to the characteristic odor and flavor of ports and flavonoids, especially quercetin, a good source of chromium, and vitamin C. It is these components are due to its beneficial effects on health.

Like garlic, onions are frequently mentioned in the context of maintaining heart health and krvožilja. This desirable feature is the result of activity of active substances that are believed to help reduce cholesterol levels and elevated homocysteine ​​levels and reduce elevated blood pressure - the leading risk factor for heart disease and blood vessels.

Luke has always been known and recognized natural antibiotic and antipyretic.

These properties are the result of synergistic action of vitamin C, quercetin and isothiocyanates. The arch is therefore particularly desirable foods between colds and flu, and several studies the properties of the port led to a positive relationship with relieving the symptoms of osteo and rheumatoid arthritis and allergic rhinitis and asthma.

RESULTS

Results of experimental and clinical trials suggest that the onion is preferred foods and the diabetic menu. It is assumed that the APSD causes a reduction in blood glucose levels by increasing the amount of free insulin dostuśpnoga. The APSD and insulin have a certain similarity in chemical structure, they compete for the active site in the liver, where insulin is inactivated. The result is more free insulin which carries glucose into the cells and the consequent reduction in blood glucose levels. Furthermore, chromium, which is rich in garlic helps maintain normal blood glucose levels.

Continuous intake port, at least twice a week, is associated with a significant reduction in the risk of developing colon cancer. Flavonoids ports, particularly quercetin, in experiments conducted on animals, stop the growth of tumor cells and prevent damage to the intestine leading to the development of tissue lesions and tumors.

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