Posts Tagged ‘polyphenols’

Polyphenols are the natural life savers that are in the vivid colored fruits and vegetables. This is the non-manufactured life saver.

Research

Researchers have found that baking British garden rhubarb for 20 minutes increases its levels of anti-cancerous chemicals. The findings are from academics at Sheffield Hallam University, together with the Scottish Crop Research Institute, were published in the journal Food Chemistry.

These chemicals, called polyphenols, have been shown to selectively kill or prevent the growth of cancer cells, and could be used to develop new, less toxic treatments, even in cases where cancers have proven resistant to other treatment.

Dr. Nikki Jordan-Mahy, from Sheffield Hallam University’s Biomedical Research Center, said: “Our research has shown that British rhubarb is a potential source of pharmacological agents that may be used to develop new anti-cancerous drugs.”

Plant Polyphenols

The natural source of polyphenols is plants. Dietary polyphnols have caught the attention of nutritionists rather recently. Up till the mid-1990s, the studies centered on antioxidant vitamins, carotenoids, and minerals. After 1995 research began in earnest on flavonoids, and other polyphenols, and their antioxidant properties. Their effects on human health are now being studied.

Polyphenols have been found in a wide array of phytochemical-bearing foods. These include such fruits as apples, blackberries, blueberries, cantaloupe, cherries, cranberries, grapes, pears, plums, raspberries, and strawberries. The highest levels of polyphenols are found in the fruit skins.

Vegetables such as broccoli, cabbage, celery, onion and parsley are rich in polyphenols. Red wine is known for its health benefits, which in large part come from the grapes. Coffee is considered healthy because it is an alternative source of this, as is green tea, olive oil, bee pollen and whole grains.

Studies

Population studies have linked fruit and vegetable consumption with lowering the risk for many chronic conditions. These included heart disease and many cancers. What the medical community wants is to establish proof that documents the role of functional foods in healing.

Population studies found that elderly men with the highest intake of dark green and deep yellow vegetables had about a 46% decrease risk of heart disease compared to those who consumed the least amount. The men who consumed the darkest green and yellow vegetables had about a 70% lower risk of developing cancer than those consuming the lowest amount of these vegetables.

The most interesting part of the study was that the men that consumed the highest level which was more than two (>2.05 and >2.2) servings of dark green and yellow vegetables a day. The men at the lowest level consumed less than one serving daily (<0.8 and <0.7). This is proof that small consistent changes matter. (Gaziano et al. Annals of Epidemiology 1995; 5:255 and Colditz et al. American Journal of Clinical Nutrition 1985,:41:32)

This study was one conducted in 1995. Where are all the physicians advocating this diet change for their patients?

While many alternative health and wellness advocates have actually produced some remarkable discoveries, the scientific community has their head in a test tube.

Strategy

Searching for a strategy to remain healthy?  Follow Kathy Bee our nutrition/lifestyle educator with www.yourhealthupdates.com