INTAKE OF FRUIT AND VEGETABLES

INTAKE OF FRUIT AND VEGETABLES If it is related to decreased risk of heart attack.

It is generally recognized that fruits and vegetables are beneficial and numerous studies have shown that people who eat lots of fruits and vegetables are healthier than those who, on the contrary, do not consume these products.

fruitEpidemiological studies provide data that demonstrate the protective effect of fruits and vegetables against cardiovascular disease and other diseases whose development is set to a period of time.

Several important scientific studies that examine the effects that the consumption of fruits and vegetables on health. The vast majority of these studies conclude saying that groups of people who eat lots of fruits and vegetables are healthier.

Cardiovascular disease is a major cause of premature death in the West. There is evidence to show links between dietary habits and the risk of cardiovascular disease or a stroke.

Sufficiently clear evidence on the protective effects of fruits and vegetables to recommend consumption of at least six servings a day of these foods. Fruits and vegetables contain a number of antioxidants and potassium that help prevent heart related diseases and circulatory system.

The fruits and vegetables we provide lots of vitamins, minerals and other compounds that our body needs to stay healthy.

They have much more data on the mode of action of the essential nutrients found in fruits and vegetables, mainly vitamins and minerals, some of the other compounds to which is attributed a protective effect against age-related diseases, including which we find most types of cancer or degenerative diseases of the arteries that lead to heart attacks or strokes.

Many of the compounds that are extracted from fruits and vegetables have properties that help us stay healthy and protect us from long-term illnesses.

Synergy has an important role, since many of the compounds require co-factors and will only be effective if they are present all necessary compounds.

Fruits and vegetables are sources of a number of antioxidants: vitamins A, C and E, carotenoids and phytochemicals such as flavonoids. Antioxidants are suitable to help reduce the risk of heart attack and stroke.

The antioxidants found in fruits and vegetables may also provide protection against heart. Cardiovascular disease is relatively common in industrialized societies. Problems occur when clogged arteries cause restrictions in the supply of blood to the heart.

The most common cause of obstruction is the development of atheromatous plaques, composed of inflamed tissues and fatty deposits inside the artery. These plaques develop slowly and can cause chronic restrictions in blood flow leading to angina or acute obstruction. This occurs most often when the uneven surface of the platelet inflamed leads to the formation of a clot, starving the heart of blood with consequent infarction.

Depending on the extent of deterioration, a stroke can cause death. Likewise this can occur in the brain, causing stroke.

Consumption of potassium derived primarily from fruits and vegetables. Potassium plays an important role in energy metabolism. Its deficiency can lead to muscle weakness, mental confusion and heart damage.

Tryptophan is an essential amino acid that is present in fruits and vegetables.

The pigments give color to the food making them more attractive. There are thousands of plant pigments, among which include flavonoids, carotenoids and anthocyanins. Flavonoids are phenolic compounds present in fruits and vegetables. Cherries, red varieties of grapes, green beans, red or white onions, apples, broccoli and tea are some of the most important sources of flavonoids.

Anthocyanins are found in cherries, and can help reduce the risk of cardiovascular disease, inhibiting the formation of cholesterol.

The action of the protective factors in fruits and vegetables is complex. Its components reinforce each other to get a better and more complete protection. In addition to the different composition existing in a variety of fruits and vegetables, we must consider other factors, among which we find, for example, processing and preservation methods. For example, heat can destroy vitamin C, while the absorption of carotenoids improves through cooking.

Include in your diet a wide range of fruits and vegetables to get the maximum benefit.

According to a study by the School of Public Health at Harvard, those who consumed at least 5 servings of fruits and vegetables a day, have 31% less risk of stroke than those who consumed only 3 servings.

The researchers studied the relationship between daily consumption of fruits and vegetables and risk of cardiac infarction in two studies. The first included 75.596 women between 34 and 59 years old who participated in the Nurses’ Health Study, which lasted 14 years.

The second included 38.683 men between 40 and 75 years who participated in the Follow-Up Study Health Professionals, which lasted eight years.

The lower risk of stroke was found in men and women who had a higher intake of certain vegetables including broccoli and other green leafy vegetables, citrus fruits, and fruits and vegetables rich in vitamin C.

Therefore, to reduce the risk of heart attack must consume at least 5 portions of fruit and vegetables, which are sources of vitamin C.

 

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