Archive for December, 2009

Papaya Leaf, Food Fiber Source

Wednesday, December 16th, 2009

Papaya leaf, although a bitter taste, can be treated delicious dishes. Quite a lot of the nutrients that are beneficial to health in the green-colored leaves. Compared with the pulp, vitamins A and C papaya leaves are much higher.

Another prominent component in the leaves of papaya are food fibers. Here are some of the benefits of papaya leaf fiber:

1. Consumption of high fiber foods (especially from papaya leaves) will affect the intestine micro flora such a way that does not produce carcinogenic compounds cause cancer.

2. Fiber foods can lower cholesterol and increase bile acid excretion in feces. This will reduce the availability of fat and cholesterol, thus preventing arteriosclerosis and heart disease.

3. Fiber food can prevent constipation. In the gastrointestinal tract, fiber capable of absorbing water in a large enough amount, so that a soft stool mass and the pressure decreases in the large intestine.

4. Fiber food in very good papaya leaves to support the diet program. Diets with high fiber food will help weight loss programs. Food fiber has the ability to absorb water that is high enough considering can nutrients that have simplified by digestive enzymes.

Nutrients are dissolved and attached to the fiber, then be excreted through feces. These circumstances could reduce the availability of nutrients to the body, so that they can lose weight and prevent obesity.

5. Food fiber capable of absorbing water and the binding of glucose, thereby reducing the availability of glucose. Enough fiber diet also led to complex carbohydrates and fiber, so that the reduced carbohydrate digestion. The situation is capable of reducing blood glucose rise and makes it stay in control.

It Takes Brains Sphingomielin

Tuesday, December 15th, 2009

Sphingomielin urgently needed for the growth of the brain and intelligence of children. These nutrients found in milk, meat and dairy animals, and soybeans.

Forming the main component of the brain is fat, while the component cells forming new neural cells in the brain is protein. In addition, certain vitamins and minerals also contribute to brain growth. One of the important nutrients in brain development is sphingomielin.

Sphingomielin body’s needs will depend on the food consumed each day and the results of synthetic sphingomielin itself in the body. Approximately 0.1 to 1 percent fat cow’s milk consists of phospholipids, which is 30 percent sphingomielin. As dairy cattle, milk also contains adequate amounts of sphingomielin.

Many Sphingomielin itself on LDL cholesterol and HDL cholesterol. That is why the consumption of cholesterol is still important for brain development of children. Phobic attitudes instilled cholesterol in children is inaccurate.

Just as AA and DHA, sphingomielin play an important role in the formation and function of nerve cells work optimally. But unlike AA and DHA, sphingomielin play a role in myelin formation. Myelin itself serves as a “blanket” of nerve cells, thus helping impulses in the nerve cells.

Myelin serves to accelerate the impulse from one nerve cell to nerve cells, muscle, or other target cells. This function makes sphingomielin began ogled scientists to study further, it how important his role in the development of nerve cells that good and healthy.

According Dr.Arthur R. Jensen, a neurologist from the Faculty of Medical Education at the University of California, United States, the speed of delivery of messages by the nerve cells a person is one factor that indicates the level of intelligence.

Strawberry, Press and Cancer Risk Heart

Monday, December 14th, 2009
Who does not know the little red fruit that is appealing. Behind the attractive red color, this fruit has lots of features.

Phytonutrients of the fruit content of strawberry rich in phenols, phenol content of anthocyanins and ellagitanin not only cause a red strawberry but also rich in antioxidants so good for the heart, anti-cancer and anti-inflammatory.

Ellagitanin themselves are often said to reduce the risk of cancer, because with regular strawberry eating habits can reduce the risk of cancer three fold. This is stated in the Journal of Agricultural and Food Chemistry.

Vitamin C in strawberries alone can not be underestimated, Annals of the rheumatic Diseases conduct a study of 20,000 individuals who suffer from polyarthritis and proved that the individuals who ate few fruits that contain vitamin c arthritis will experience more often than not.

So how do I consume? Journal of Agricultural and Food Chemistry advised to consume in a new situation and fresh cut. Wash clean and store them in a temperature of 5 degrees Celsius, and do not be consumed more than 6 days because the vitamin C content would be reduced 5%. For a varied diet, consume with vegetables so that a fruit salad. Occasionally, make strawberry juice.