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1. A compound in garlic called ajoene is a natural antioxidant that has anti-clotting abilities, thus helping in the prevention of heart disease and strokes.
2. Ajoene has also been shown to stop the spread of skin cancer cells when applied topically.
3. Compounds in garlic have been shown to prevent prostate cancer.
4. Garlic may protect against colon cancer by protecting colon cells from toxins and inhibiting the growth of cancer cells if they do develop. The selenium and vitamin C found in garlic are also known to protect against colon cancer.
5. Research suggests garlic may decrease the ability of H. pylori to cause ulcers and stomach cancer.
6. Research has shown that cooking garlic with meat reduces carcinogenic chemicals in cooked meat that are believed to be linked to breast cancer in meat-eating women.
7. The allicin in garlic has been shown in some studies to promote weight loss in rats.
8. The allicin in garlic has been shown to lower blood pressure.
9. Garlic has been proven to lower LDL cholesterol and raise HDL cholesterol.
10. It has been shown to reduce the carcinogenic effects of asbestos exposure.
11. It fights free radicals.
12. It has been shown to reduce inflammation and pain in the body, making it beneficial for people with osteoarthritis and rheumatoid arthritis.
15. Cold and flu prevention: Because of its antiviral and antibacterial properties as well as its vitamin C content, garlic is a powerful agent against the common cold as well as the flu.
16. It has been shown to fight the germs that cause tuberculosis.
17. A component of garlic called diallyl disulfide has been shown to kill leukemia cells.
18. It is a good source of vitamin B6.
19. It has been shown to be an effective anti-fungal agent for treating yeast infections, vaginitis, and athlete’s foot.
20. Garlic has been shown to protect rats from diabetes complications such as retinopathy, kidney disease, cardiovascular disease, and neuropathy.
http://www.healthdiaries.com/eatthis/20-health-benefits-of-garlic.html
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Data from other source:
Studies by competent multi-degreed scientists have shown beyond any reasonable doubt that consuming garlic generally has the following physical effects:
- Garlic lowers blood pressure a little. (9% to 15 % with one or two medium cloves per day.)
- Garlic lowers LDL Cholesterol a little. (9% to 15 % with one or two medium cloves per day.)
- Garlic helps reduce atherosclerotic buildup (plaque) within the arterial system. One recent study shows this effect to be greater in women than men.
- Garlic lowers or helps to regulate blood sugar.
- Garlic helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses (Hemophiliacs shouldn’t use garlic.)
- Garlic helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors.
- Garlic may help to remove heavy metals such as lead and mercury from the body.
- Raw Garlic is a potent natural antibiotic that works differently than modern antibiotics and kills some strains of bacteria, like staph, that have become immune or resistant to modern antibiotics.
- Garlic has anti-fungal and anti-viral properties.
- Garlic dramatically reduces yeast infections due to Candida species.
- Garlic has anti-oxidant properties and is a source of selenium.
- Eating garlic gives the consumer an enhanced sense of well being – it makes you feel good just eating it.
- Garlic probably has other benefits as well.
See also:
http://www.everynutrient.com/healthbenefitsofgarlic.html
http://www.essortment.com/all/healthbenefits_rntv.htm
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60
http://www.disabled-world.com/artman/publish/garlic-benefit.shtml
By Peter Jaret
April 13, 2000
Web posted at: 2:25 PM EDT (1825 GMT)
(WebMD) — Who would have thought that of all the brightly colored exotic offerings in the produce aisle — from curvy, golden-yellow peppers to inky purple eggplants — homely broccoli would become the superstar?
It’s true: In the category of most healthful vegetable, this cruciferous contender wins all the top honors.
This past February, when the American Journal of Clinical Nutrition published a paper that listed foods most likely to prevent colon cancer, what stood out? Broccoli. Scientists at the Harvard School of Public Health in Boston published an article in the same journal last October and noted that broccoli, along with spinach, helped to minimize risk for cataracts.
When another team of Harvard scientists looked at how diet might protect against stroke, broccoli’s benefits again came to the fore, in research published in the October 6, 1999 issue of the Journal of the American Medical Association.
Nutritious — and then some
When it comes to basic nutrients, broccoli is a mother lode. Ounce for ounce, boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk, according to the USDA’s nutrient database. One medium spear has three times more fiber than a slice of wheat bran bread. Broccoli is also one of the richest sources of vitamin A in the produce section.
But the real surprise is this vegetable’s potent cancer-fighting components.
At the Johns Hopkins University School of Medicine in Baltimore, Maryland, food chemist Dr. Paul Talalay has gone so far as to name his lab after “Brassica,” the genus that includes broccoli and cauliflower. Talalay and his team at the Brassica Chemoprotection Laboratory have discovered that broccoli is rich in substances called isothiocyanates — chemicals shown to stimulate the body’s production of its own cancer-fighting substances, called “phase two enzymes.” According to Talalay, these enzymes, in turn, neutralize potential cancer-causing substances before they have a chance to damage the DNA of healthy cells.
To test broccoli’s cancer-fighting power, Talalay fed rats hearty servings of the vegetable for a few days and then exposed them to a potent carcinogen known to trigger a form of breast cancer in the animals. Broccoli-munching rats were half as likely to develop tumors as animals on standard chow, according to results published in the April 1994 Proceedings of the National Academy of Science.
“Even those rats that did develop cancer ended up with fewer and smaller tumors, which is an important advantage in itself,” says Talalay.
More recently, scientists at Tokyo’s Graduate School of Agriculture have shown that isothiocyanates can block the growth of melanoma skin cancer cells, according to findings published in 1999 in the journal “Nutrition and Cancer.”
Good news for broccoli haters
If you don’t like broccoli, take heart: In 1997, Talalay and his researchers at Hopkins discovered to their surprise that broccoli sprouts, the week-old seedlings of the mature plant, are exceptionally rich in a form of isothiocyanate called sulforaphane — 10 to 100 times as rich as broccoli itself, in fact. More and more markets now carry the tender shoots, which are delicious on sandwiches and salads.
And keep in mind that broccoli is just one of many members of the cruciferous vegetable family, which includes cauliflower, kale, cabbage, Brussels sprouts, and bok choy — all of which appear to help protect against cancer.
When scientists at the World Cancer Research Fund reviewed 206 human and 22 animal studies, they found convincing evidence that cruciferous vegetables in general lowered risk for many forms of the disease, including tumors of the stomach, esophagus, lung, oral cavity and pharynx (throat), endometrium (lining of the uterus), pancreas, and colon.
How to enrich your diet
Need ideas for adding more of these vegetables to your diet?
Cauliflower makes a delicious addition to pasta primavera. Use penne pasta and you can boil the cauliflower and the noodles together — both require the same amount of cooking time.
Chopped red cabbage is a great addition to salads or chili. And if you’re not familiar with kale, try it in the savory Portuguese soup called caldo verde: Peel and finely chop two pounds of potatoes and boil for two minutes. Then add one bunch of chopped kale (about 6 to 8 cups) and cook for two more minutes. Season with a little salt and a splash of olive oil and you’re ready to eat.
http://archives.cnn.com/2000/FOOD/news/04/13/broccoli.benefits.wmd/
We’re told that an apple a day keeps the doctor away, but what exactly are the health benefits of apples? Here are ten reasons to heed the advice of that old proverb.
Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.
Asthma Help
One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.
Alzheimer’s Prevention
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer’s disease.
Lower Cholesterol
The pectin in apples lowers LDL (“bad”) cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.
Lung Cancer Prevention
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.
Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.
Colon Cancer Prevention
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.
Liver Cancer Prevention
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.
Diabetes Management
The pectin in apples supplies galacturonic acid to the body which lowers the body’s need for insulin and may help in the management of diabetes.
Weight Loss
A Brazilian study found that women who ate three apples or pears per day lost more weight while dieting than women who did not eat fruit while dieting.
Source: http://www.healthdiaries.com/eatthis/10-health-benefits-of-apples.html
According to the World’s Healthiest Foods, grapefruit is a powerhouse of nutrition and an excellent source of vitamin C, dietary fiber, vitamin A, potassium, folate, vitamin B5, and phytochemicals such as liminoids and lycopene:
- Vitamin C helps to support the immune system and fight free radical damage.
- Lycopene, a carotenoid phytonutrient, appears to have anti-tumor activity.
- Limonoids inhibit tumor formation by promoting the formation of a detoxifying enzyme.
- Pectin is a form of soluble fiber that has been shown in animal studies to slow the progression of atherosclerosis.
In addition, studies have revealed that eating grapefruit or drinking grapefruit juice, reduces the risk of kidney stones, protects against lung and colon cancer, significantly increases the production and activity of liver enzymes responsible for eliminating toxins from the body, and helps repair damaged DNA in human prostate cancer cells.
N.B. If you know the source, just inform the owner of the site for purpose of reference.
We’re told that an apple a day keeps the doctor away, but what exactly are the health benefits of apples? Here are ten reasons to heed the advice of that old proverb.
Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.
Asthma Help
One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.
Alzheimer’s Prevention
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer’s disease.
Lower Cholesterol
The pectin in apples lowers LDL (”bad”) cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.
Lung Cancer Prevention
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.
Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.
Colon Cancer Prevention
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.
Liver Cancer Prevention
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.
Diabetes Management
The pectin in apples supplies galacturonic acid to the body which lowers the body’s need for insulin and may help in the management of diabetes.
Weight Loss
A Brazilian study found that women who ate three apples or pears per day lost more weight while dieting than women who did not eat fruit while dieting.
Source: http://www.healthdiaries.com/eatthis/10-health-benefits-of-apples.html
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