Fruit, Vegetable, Herbal Index
APPLE (Malus domestica)
Compared to many other fruits and vegetables, apples contain relatively low amounts of vitamin C, but are a rich source of other antioxidant compounds. Apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity. Apples may also help with heart disease, weight, the alleviation of oxidative damage and cognitive decline. The fiber content, while less than in most other fruits, aids to regulate bowel movements. This fiber reduces cholesterol by preventing re-absorption and (like most fruits and vegetables) they contain bulk for their caloric content. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2. However, apple seeds are mildly poisonous containing a small amount of amygdalin, a cyanogenic glycoside. Seeds eaten in large quantities can be dangerous to humans.
BEET ROOT (Beta vulgaris)
Beetroot juice is a natural source of nitrate. This nitrate ingredient may cause enhanced performance, widens blood vessels which lowers blood pressure and allows more blood flow. Nitrate also reduces the amount of oxygen needed by muscles during activity. If this natural product can improve performance in one physical area, it seems plausible that it can help improve the performance of other activities as well. Beetroot is simply the root of a beet, it can be purchased easily. The pigment molecule betanin contained in the root of red beets, may protect against oxidative stress.
BROCCOLI (Brassica oleracea)
Broccoli is high in vitamin C, dietary fiber and contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and selenium. The 3,3. Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli contains the compound glucoraphanin, which can be processed into an anti-cancer compound, sulforaphane. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Broccoli has the highest levels of carotenoids in the brassica family and particularly rich in lutein, providing a modest amount of beta-carotene. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer and has also been shown to be beneficial in the prevention of heart disease
CARROT (Daucus carota)
Carrot juice supplies a high amount of pro-vitamin A, which the body converts to vitamin B, C, D, E, and K, calcium, phosphorous, sodium and trace minerals. This juice benefits intestinal walls, bones, teeth, eyes, skin, hair, nails and with regular use, cleanses the liver by helping to release stale bile and excess fats. Ethno-medically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.
CAYENNE PEPPER (Capsicum annuum)
Cayenne pepper is high in vitamin A. It also contains vitamin B6, vitamin E, vitamin C, riboflavin, potassium and manganese. It is known in many cultures to be a potent libido enhancing aid that increases euphoric endorphins in the blood stream. Cayenne claims the health benefit of increased blood circulation and revs your metabolism beneficial for those with weight loss concerns.
CELERY (Apium graveolens)
Celery has rich Vitamin A , B1, B2, B6 and C. Celery seeds contain a compound, 3-N-butyl-phthalide, that has been demonstrated to lower blood pressure in rats. Celery seeds are also a great source of calcium and are regarded as a good alternative to animal products. Celery is used in weight-loss diets, where it provides low-calorie dietary fiber bulk.
CILANTRO (Coriandrum sativum)
Cilantro leaves are rich in calcium, iron, carotene and vitamin C, all are superior antioxidants. Cilantro can mobilize mercury and other toxic metals from the central nervous system by consuming large amounts. The heavy metal detox capabilities of cilantro may aid in the treatment of depression, Alzheimer's disease, lack of concentration and other related disorders. It contains a chemical which has been found to kill the Salmonella bacteria that cause food-borne illness. Coriander, which is the name given to its seed has been documented as a traditional treatment for diabetes. A study on mice found that coriander extract had both insulin-releasing and insulin-like activity. Coriander seeds have a significant hypolipidemic effect, resulting in lowering of levels of total cholesterol and triglycerides and increasing levels of high-density lipoprotein. This effect appeared to be caused by increasing synthesis of bile by the liver which increases the breakdown of cholesterol into other compounds. All parts of the plant are edible, but the fresh leaves (cilantro) and the dried seeds are the parts most commonly used in cooking.
COLLARDS (Cultivar of brassica oleracea)
Widely considered a healthy food, collards are a good sources of vitamin C and soluble fiber containing multiple nutrients with potent anticancer properties such as, diindolylmethane and sulforaphane. The 3,3'-diindolylmethane in Brassica vegetables as in collard greens, is a potent modulator of the innate immune response system with potent antiviral, antibacterial and anticancer activity. The juice pressed from fresh leaves and leaf stalks taken regularly, is popularly believed to be a remedy for gout, bronchitis and blood circulation.
CUCUMBER (Cucumis sativus)
Cucumber is rich in potassium and a known diuretic. Cucumber also helps to control eczema, arthritis and gout. Adding apples, rich in vitamin A, B, C and iron aids in cleansing the liver. It’s believed that the apple - cucumber juice is a good blood cleanser able to help in weight loss and especially beneficial for the kidneys and liver.
DRAGON FRUIT (Hylocereus undatus)
Particularly, red-skinned dragon fruit are a good source of Vitamin C, rich in fiber and minerals, notably phosphorus and calcium. Red dragon fruit seems to be richer than the yellow. The seeds are rich in polyunsaturated fatty acids and contain very little saturated fat. Dragon fruit also contain significant quantities of phytoalbumin antioxidants, which prevent the formation of cancer-causing free radicals. In Taiwan, diabetics use the fruit as a food substitute for rice and as a source of dietary fiber. Dragon fruit supposedly increases excretion of heavy metal toxins, lowers cholesterol and blood pressure. Eaten regularly, it is credited with alleviating chronic respiratory tract ailments.
GRAPEFRUIT (Citrus paradisi)
Grapefruit is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. It is high in vitamin C, contains fiber pectin and the pink and red hues, contain the beneficial antioxidant lycopene. Grapefruit helps lower cholesterol and there is clinical and scientific evidence that the seeds have antioxidant properties. Grapefruit is a core part of the "grapefruit diet", the theory being that the fruit's, low glycemic index is able to help the body's metabolism burn fat. Grapefruit seed extract (GSE) has strong antimicrobial properties against bacteria and fungi.
GRAPE (Vitis vinifera)
Grape has the function of antioxidant, detoxification and reduces free radicals. Apart from the potential benefits of alcohol, reduced platelet aggregation, vasodilation and polyphenols, e.g., resveratrol, the grape skin provide other suspected health benefits such as, alteration of molecular mechanisms in blood vessels and reduces susceptibility to vascular damage. Grape decreases the activity of angiotensin, a systemic hormone causing blood vessel constriction that would elevate blood pressure. It also increases the production of the vasodilator hormone and nitric oxide, an endothelium-derived relaxing factor. Grape phytochemicals such as, resveratrol, a polyphenol antioxidant, has been positively linked to inhibiting cancer, heart disease, degenerative nerve disease, viral infections and the mechanisms of Alzheimer's disease.
GUAVA (Psidium guajava)
Guavas are often included among superfruits, being rich in dietary fiber. They also are rich in vitamins A, C, folic acid and dietary minerals such as, potassium, copper and manganese. Having a generally broad, low-calorie profile of essential nutrients, a single common guava fruit contains about four times the amount of vitamin C, compared to an orange. However, nutrient content varies across guava cultivars. Although the strawberry guava (P. littorale var. cattleianum), notably containing 90 mg of vitamin C per serving, has about 25% of the amount found in more common varieties, its total vitamin C content in one serving provides 100% of the Dietary Reference Intake for adult males. Guavas contain carotenoids, polyphenols, gallocatechin, guaijaverin, leucocyanidin and amritoside. These are the major classes of antioxidant pigments giving them relatively a high potential antioxidant value among plant foods. These pigments produce the fruit skin and flesh color but the red-orange guavas contain more pigment content of polyphenol, carotenoid and pro-vitamin A, retinoid sources than the yellow-green guava.
KALE (Cultivar of brassica oleracea)
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin and reasonably rich in calcium. Kale, as with broccoli and other brassicas contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming or stir frying do not result in significant loss. Along with other brassica vegetables, kale is a good source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.
LOQUAT (Eriobotrya japonica)
The loquat is low in saturated fat and sodium, high in vitamin A, dietary fiber, potassium, and manganese. Like most related plants, the seeds (pips) and young leaves of the plant are slightly poisonous, containing small amounts of cyanogenic glycosides (including amygdalin) which release cyanide when digested, though the low concentration and bitter flavor normally prevents enough being eaten to cause harm. Medicinal loquat syrup is used in Chinese medicine for soothing the throat and is a popular ingredient for cough drops. The leaves combined with other ingredients, known as pipa gao, acts as a demulcent, an expectorant, soothes the digestive and respiratory systems. Eaten in quantity, loquats have a gentle but noticeable sedative effect, with effects lasting up to 24 hours.
MELON (Cucurbitaceae)
Melons provide a good source of potassium, vitamin C, rich in Vitamin B1 and B2, which helps clear body heat and toxin, improves metabolism, reduce fat, weight loss, promotes urination and reduce water retention. Like many other fruits, they are also fat and cholesterol free; high in water content and are relatively low in calories. At the same time, apple also helps in speed up the weight loss process. Thus, it’s believed that winter melon and apple juice is able to helps in weight loss and body slimming.
MUSCADINE (Muscadinia rotundifolia)
Muscadine grapes are rich sources of polyphenols and other nutrients studied for their potential health benefits. Gallic acid, (+)-catechin and epicatechin are the major phenolics in seeds, while ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol were the major phenolics in the skins. As one of nature's richest sources of polyphenolic antioxidants, muscadines have been studied for their potential health benefits which include preliminary evidence for effects against cancer mechanisms. To date, in vitro studies have shown positive effects of muscadine phenolics against blood, colon and prostate cancers.
ORANGE (Citrus Sinensis)
Orange contain antioxidant (beta carotene) which helps against free radicals. Although once thought to cause renal cancer in rats, limonene now is known as a chemo-preventive agent with potential value as a dietary anti-cancer tool in humans. There is no evidence for carcinogenicity or geno-toxicity in humans. Orange contain folic acid for brain development.
PAPAYA (Carica papaya)
Papaya is a rich source of antioxidants and high in carotenes, vitamin C, flavonoids, B vitamins, folate, pantothenic acid, vitamin E, vitamin K. potassium and magnesium. It supplies a good amount of fiber and these nutrients promote cardiovascular health, prevent many common cancers, aids in lower cholesterol and removes toxins from the colon. Papaya contains the enzymes papain and chymopapin, which reduce inflammation. Papain is a digestive enzyme that is important in the digestion of proteins. The seeds are a source of saponins, which have antimicrobial properties and can eliminate intestinal worms.
Papaya has shown promise against hormone related cancers, in the case of breast cancer cells, research shows it can stop the growth and metastasis process. It may also reduce a man’s risk of developing prostate cancer. The University of Florida researcher Nam Dang, M.D., PhD and colleagues in Japan have documented papaya’s dramatic anticancer effect against a broad range of lab-grown tumors. These include cancers of the cervix, breast, liver, lung and pancreas. Japanese researchers say papaya leaf extract has had an anti-cancer effect in laboratory tests. Dr. Nam Dang of the University of Florida and colleagues in Japan say "tea" made from the dried leaves of the papaya plant fights lab-grown tumors, including cancers of the cervix, breast, liver, lung and pancreas.
Their newest study, published in the Journal of Ethnopharmacology, found papaya leaf extract also boosts the production of key signaling molecules,Th1-type cytokines that regulate the immune system. "Based on what I have seen and heard in a clinical setting, nobody who takes this extract experiences demonstrable toxicity; it seems like you could take it for a long time, as long as it is effective," Dang says in a statement. Researchers in Japan found the mechanisms of action in a type of isothiocyanate found in papaya known as BITC (Benzyl isothiocyanate}, underlies the relationship between cell cycle regulation and appropriate cell demise.
PARSLEY (Petroselinum hortense)
Apigenin, a chemical found in great quantities in parsley has been found to have potent anti-cancer activity. It works by inhibiting the formation of new blood vessels that feed a tumor. Parsley seed extract appears to increase diuresis by inhibiting the Na+/K+-ATPase pump in the kidney, thereby enhancing sodium and water excretion while increasing potassium re absorption. It is commonly believed when chewed, parsley can freshen bad breath especially from eating garlic. Parsley is a source of phytochemicals such as carotenoids, which are known to exert various biological effects. The methanolic extract of parsley is antimicrobial. Parsley seed extract can reduce blood pressure (hypotensive), possibly due to its diuretic effects.
SPINACH (Spinacia oleracea)
Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh. It is a rich source of vitamin A and especially high in lutein, vitamin C, E, K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Polyglutamyl folate (vitamin B9 or folic acid) is a vital constituent of cells, a good source of folic acid and a rich source of iron which was isolated in 1941. Recently, opioid peptides called rubiscolins have also been found in spinach.
Compared to many other fruits and vegetables, apples contain relatively low amounts of vitamin C, but are a rich source of other antioxidant compounds. Apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity. Apples may also help with heart disease, weight, the alleviation of oxidative damage and cognitive decline. The fiber content, while less than in most other fruits, aids to regulate bowel movements. This fiber reduces cholesterol by preventing re-absorption and (like most fruits and vegetables) they contain bulk for their caloric content. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2. However, apple seeds are mildly poisonous containing a small amount of amygdalin, a cyanogenic glycoside. Seeds eaten in large quantities can be dangerous to humans.
BEET ROOT (Beta vulgaris)
Beetroot juice is a natural source of nitrate. This nitrate ingredient may cause enhanced performance, widens blood vessels which lowers blood pressure and allows more blood flow. Nitrate also reduces the amount of oxygen needed by muscles during activity. If this natural product can improve performance in one physical area, it seems plausible that it can help improve the performance of other activities as well. Beetroot is simply the root of a beet, it can be purchased easily. The pigment molecule betanin contained in the root of red beets, may protect against oxidative stress.
BROCCOLI (Brassica oleracea)
Broccoli is high in vitamin C, dietary fiber and contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and selenium. The 3,3. Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli contains the compound glucoraphanin, which can be processed into an anti-cancer compound, sulforaphane. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Broccoli has the highest levels of carotenoids in the brassica family and particularly rich in lutein, providing a modest amount of beta-carotene. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer and has also been shown to be beneficial in the prevention of heart disease
CARROT (Daucus carota)
Carrot juice supplies a high amount of pro-vitamin A, which the body converts to vitamin B, C, D, E, and K, calcium, phosphorous, sodium and trace minerals. This juice benefits intestinal walls, bones, teeth, eyes, skin, hair, nails and with regular use, cleanses the liver by helping to release stale bile and excess fats. Ethno-medically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.
CAYENNE PEPPER (Capsicum annuum)
Cayenne pepper is high in vitamin A. It also contains vitamin B6, vitamin E, vitamin C, riboflavin, potassium and manganese. It is known in many cultures to be a potent libido enhancing aid that increases euphoric endorphins in the blood stream. Cayenne claims the health benefit of increased blood circulation and revs your metabolism beneficial for those with weight loss concerns.
CELERY (Apium graveolens)
Celery has rich Vitamin A , B1, B2, B6 and C. Celery seeds contain a compound, 3-N-butyl-phthalide, that has been demonstrated to lower blood pressure in rats. Celery seeds are also a great source of calcium and are regarded as a good alternative to animal products. Celery is used in weight-loss diets, where it provides low-calorie dietary fiber bulk.
CILANTRO (Coriandrum sativum)
Cilantro leaves are rich in calcium, iron, carotene and vitamin C, all are superior antioxidants. Cilantro can mobilize mercury and other toxic metals from the central nervous system by consuming large amounts. The heavy metal detox capabilities of cilantro may aid in the treatment of depression, Alzheimer's disease, lack of concentration and other related disorders. It contains a chemical which has been found to kill the Salmonella bacteria that cause food-borne illness. Coriander, which is the name given to its seed has been documented as a traditional treatment for diabetes. A study on mice found that coriander extract had both insulin-releasing and insulin-like activity. Coriander seeds have a significant hypolipidemic effect, resulting in lowering of levels of total cholesterol and triglycerides and increasing levels of high-density lipoprotein. This effect appeared to be caused by increasing synthesis of bile by the liver which increases the breakdown of cholesterol into other compounds. All parts of the plant are edible, but the fresh leaves (cilantro) and the dried seeds are the parts most commonly used in cooking.
COLLARDS (Cultivar of brassica oleracea)
Widely considered a healthy food, collards are a good sources of vitamin C and soluble fiber containing multiple nutrients with potent anticancer properties such as, diindolylmethane and sulforaphane. The 3,3'-diindolylmethane in Brassica vegetables as in collard greens, is a potent modulator of the innate immune response system with potent antiviral, antibacterial and anticancer activity. The juice pressed from fresh leaves and leaf stalks taken regularly, is popularly believed to be a remedy for gout, bronchitis and blood circulation.
CUCUMBER (Cucumis sativus)
Cucumber is rich in potassium and a known diuretic. Cucumber also helps to control eczema, arthritis and gout. Adding apples, rich in vitamin A, B, C and iron aids in cleansing the liver. It’s believed that the apple - cucumber juice is a good blood cleanser able to help in weight loss and especially beneficial for the kidneys and liver.
DRAGON FRUIT (Hylocereus undatus)
Particularly, red-skinned dragon fruit are a good source of Vitamin C, rich in fiber and minerals, notably phosphorus and calcium. Red dragon fruit seems to be richer than the yellow. The seeds are rich in polyunsaturated fatty acids and contain very little saturated fat. Dragon fruit also contain significant quantities of phytoalbumin antioxidants, which prevent the formation of cancer-causing free radicals. In Taiwan, diabetics use the fruit as a food substitute for rice and as a source of dietary fiber. Dragon fruit supposedly increases excretion of heavy metal toxins, lowers cholesterol and blood pressure. Eaten regularly, it is credited with alleviating chronic respiratory tract ailments.
GRAPEFRUIT (Citrus paradisi)
Grapefruit is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. It is high in vitamin C, contains fiber pectin and the pink and red hues, contain the beneficial antioxidant lycopene. Grapefruit helps lower cholesterol and there is clinical and scientific evidence that the seeds have antioxidant properties. Grapefruit is a core part of the "grapefruit diet", the theory being that the fruit's, low glycemic index is able to help the body's metabolism burn fat. Grapefruit seed extract (GSE) has strong antimicrobial properties against bacteria and fungi.
GRAPE (Vitis vinifera)
Grape has the function of antioxidant, detoxification and reduces free radicals. Apart from the potential benefits of alcohol, reduced platelet aggregation, vasodilation and polyphenols, e.g., resveratrol, the grape skin provide other suspected health benefits such as, alteration of molecular mechanisms in blood vessels and reduces susceptibility to vascular damage. Grape decreases the activity of angiotensin, a systemic hormone causing blood vessel constriction that would elevate blood pressure. It also increases the production of the vasodilator hormone and nitric oxide, an endothelium-derived relaxing factor. Grape phytochemicals such as, resveratrol, a polyphenol antioxidant, has been positively linked to inhibiting cancer, heart disease, degenerative nerve disease, viral infections and the mechanisms of Alzheimer's disease.
GUAVA (Psidium guajava)
Guavas are often included among superfruits, being rich in dietary fiber. They also are rich in vitamins A, C, folic acid and dietary minerals such as, potassium, copper and manganese. Having a generally broad, low-calorie profile of essential nutrients, a single common guava fruit contains about four times the amount of vitamin C, compared to an orange. However, nutrient content varies across guava cultivars. Although the strawberry guava (P. littorale var. cattleianum), notably containing 90 mg of vitamin C per serving, has about 25% of the amount found in more common varieties, its total vitamin C content in one serving provides 100% of the Dietary Reference Intake for adult males. Guavas contain carotenoids, polyphenols, gallocatechin, guaijaverin, leucocyanidin and amritoside. These are the major classes of antioxidant pigments giving them relatively a high potential antioxidant value among plant foods. These pigments produce the fruit skin and flesh color but the red-orange guavas contain more pigment content of polyphenol, carotenoid and pro-vitamin A, retinoid sources than the yellow-green guava.
KALE (Cultivar of brassica oleracea)
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin and reasonably rich in calcium. Kale, as with broccoli and other brassicas contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming or stir frying do not result in significant loss. Along with other brassica vegetables, kale is a good source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.
LOQUAT (Eriobotrya japonica)
The loquat is low in saturated fat and sodium, high in vitamin A, dietary fiber, potassium, and manganese. Like most related plants, the seeds (pips) and young leaves of the plant are slightly poisonous, containing small amounts of cyanogenic glycosides (including amygdalin) which release cyanide when digested, though the low concentration and bitter flavor normally prevents enough being eaten to cause harm. Medicinal loquat syrup is used in Chinese medicine for soothing the throat and is a popular ingredient for cough drops. The leaves combined with other ingredients, known as pipa gao, acts as a demulcent, an expectorant, soothes the digestive and respiratory systems. Eaten in quantity, loquats have a gentle but noticeable sedative effect, with effects lasting up to 24 hours.
MELON (Cucurbitaceae)
Melons provide a good source of potassium, vitamin C, rich in Vitamin B1 and B2, which helps clear body heat and toxin, improves metabolism, reduce fat, weight loss, promotes urination and reduce water retention. Like many other fruits, they are also fat and cholesterol free; high in water content and are relatively low in calories. At the same time, apple also helps in speed up the weight loss process. Thus, it’s believed that winter melon and apple juice is able to helps in weight loss and body slimming.
MUSCADINE (Muscadinia rotundifolia)
Muscadine grapes are rich sources of polyphenols and other nutrients studied for their potential health benefits. Gallic acid, (+)-catechin and epicatechin are the major phenolics in seeds, while ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol were the major phenolics in the skins. As one of nature's richest sources of polyphenolic antioxidants, muscadines have been studied for their potential health benefits which include preliminary evidence for effects against cancer mechanisms. To date, in vitro studies have shown positive effects of muscadine phenolics against blood, colon and prostate cancers.
ORANGE (Citrus Sinensis)
Orange contain antioxidant (beta carotene) which helps against free radicals. Although once thought to cause renal cancer in rats, limonene now is known as a chemo-preventive agent with potential value as a dietary anti-cancer tool in humans. There is no evidence for carcinogenicity or geno-toxicity in humans. Orange contain folic acid for brain development.
PAPAYA (Carica papaya)
Papaya is a rich source of antioxidants and high in carotenes, vitamin C, flavonoids, B vitamins, folate, pantothenic acid, vitamin E, vitamin K. potassium and magnesium. It supplies a good amount of fiber and these nutrients promote cardiovascular health, prevent many common cancers, aids in lower cholesterol and removes toxins from the colon. Papaya contains the enzymes papain and chymopapin, which reduce inflammation. Papain is a digestive enzyme that is important in the digestion of proteins. The seeds are a source of saponins, which have antimicrobial properties and can eliminate intestinal worms.
Papaya has shown promise against hormone related cancers, in the case of breast cancer cells, research shows it can stop the growth and metastasis process. It may also reduce a man’s risk of developing prostate cancer. The University of Florida researcher Nam Dang, M.D., PhD and colleagues in Japan have documented papaya’s dramatic anticancer effect against a broad range of lab-grown tumors. These include cancers of the cervix, breast, liver, lung and pancreas. Japanese researchers say papaya leaf extract has had an anti-cancer effect in laboratory tests. Dr. Nam Dang of the University of Florida and colleagues in Japan say "tea" made from the dried leaves of the papaya plant fights lab-grown tumors, including cancers of the cervix, breast, liver, lung and pancreas.
Their newest study, published in the Journal of Ethnopharmacology, found papaya leaf extract also boosts the production of key signaling molecules,Th1-type cytokines that regulate the immune system. "Based on what I have seen and heard in a clinical setting, nobody who takes this extract experiences demonstrable toxicity; it seems like you could take it for a long time, as long as it is effective," Dang says in a statement. Researchers in Japan found the mechanisms of action in a type of isothiocyanate found in papaya known as BITC (Benzyl isothiocyanate}, underlies the relationship between cell cycle regulation and appropriate cell demise.
PARSLEY (Petroselinum hortense)
Apigenin, a chemical found in great quantities in parsley has been found to have potent anti-cancer activity. It works by inhibiting the formation of new blood vessels that feed a tumor. Parsley seed extract appears to increase diuresis by inhibiting the Na+/K+-ATPase pump in the kidney, thereby enhancing sodium and water excretion while increasing potassium re absorption. It is commonly believed when chewed, parsley can freshen bad breath especially from eating garlic. Parsley is a source of phytochemicals such as carotenoids, which are known to exert various biological effects. The methanolic extract of parsley is antimicrobial. Parsley seed extract can reduce blood pressure (hypotensive), possibly due to its diuretic effects.
SPINACH (Spinacia oleracea)
Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh. It is a rich source of vitamin A and especially high in lutein, vitamin C, E, K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Polyglutamyl folate (vitamin B9 or folic acid) is a vital constituent of cells, a good source of folic acid and a rich source of iron which was isolated in 1941. Recently, opioid peptides called rubiscolins have also been found in spinach.
Tasting Grammy's Tomatoes
TOMATO (Solanum lycopersicum)
Tomatoes are high in lycopene shown to protect against oxidative damage in many epidemiological and experimental studies. In addition to its antioxidant activity, other metabolic effects of lycopene have been demonstrated. The richest source of lycopene in the diet is tomato and tomato derived products. Tomato consumption has been associated with decreased risk of breast, prostate, head and neck cancers and protective against neurodegenerative diseases. Tomatoes and tomato sauces and puree are said to help lower urinary tract symptoms. Lycopene has also been shown to improve the skin's ability to protect against harmful UV rays.
Natural genetic variation in tomatoes and their wild relatives has given a genetic plethora of genes that produce lycopene, carotene, anthocyanin, and other antioxidants. Tomato varieties are available with double the normal vitamin C (Doublerich), 40 times normal vitamin A (97L97), high levels of anthocyanin, resulting in blue tomatoes and two to four times the normal amount of lycopene (numerous available cultivars with the high crimson gene).
WATERMELON (Citrullus lanatus)
Watermelons contain powerful carotenoid antioxidant compounds that promote human health and fight disease. Watermelons derive their red color from lycopene, a nutrient well known for its ability to fight colon and prostate cancer. In addition, watermelon consumption is associated with protection against macular degeneration, aids in lowering blood pressure, improves insulin signaling, reduces atherogenic plaque lesions, progressive arterial hardening and heart attack, reduces intermediate and low-density lipoprotein (LDL) cholesterol concentrations, modify blood lipids and lowers dangerous belly fat accumulation.** Drinking three cups of watermelon juice or two and a half cups of fruit chunks, provides clinically significant levels of lycopene.
WHEATGRASS (Triticum aestivum)
Wheatgrass juice is high in vitamin A, B, C and E, neutralizes toxins, carcinogens in the body and aids in blood sugar disorder, increases hemoglobin production, reduce high blood pressure, improves digestion and the functions of the liver. Another small study of transfusion-dependent patients suffering from myelodysplastic syndrome responded to wheatgrass therapy, is the intervals between needed transfusions were increased. In addition, the chelation effect (removal of heavy metals from the blood) was studied for the same patients, the wheatgrass therapy showed a significant iron chelation effect. In another pilot, breast cancer patients who drank wheatgrass juice daily, showed a decreased need for blood and bone marrow-building medications during chemotherapy, without diminishing the effects of the therapy. The food has demonstrated in vitro, cytotoxicity to HL-60 (Human promyelocytic leukemia cells).
Tomatoes are high in lycopene shown to protect against oxidative damage in many epidemiological and experimental studies. In addition to its antioxidant activity, other metabolic effects of lycopene have been demonstrated. The richest source of lycopene in the diet is tomato and tomato derived products. Tomato consumption has been associated with decreased risk of breast, prostate, head and neck cancers and protective against neurodegenerative diseases. Tomatoes and tomato sauces and puree are said to help lower urinary tract symptoms. Lycopene has also been shown to improve the skin's ability to protect against harmful UV rays.
Natural genetic variation in tomatoes and their wild relatives has given a genetic plethora of genes that produce lycopene, carotene, anthocyanin, and other antioxidants. Tomato varieties are available with double the normal vitamin C (Doublerich), 40 times normal vitamin A (97L97), high levels of anthocyanin, resulting in blue tomatoes and two to four times the normal amount of lycopene (numerous available cultivars with the high crimson gene).
WATERMELON (Citrullus lanatus)
Watermelons contain powerful carotenoid antioxidant compounds that promote human health and fight disease. Watermelons derive their red color from lycopene, a nutrient well known for its ability to fight colon and prostate cancer. In addition, watermelon consumption is associated with protection against macular degeneration, aids in lowering blood pressure, improves insulin signaling, reduces atherogenic plaque lesions, progressive arterial hardening and heart attack, reduces intermediate and low-density lipoprotein (LDL) cholesterol concentrations, modify blood lipids and lowers dangerous belly fat accumulation.** Drinking three cups of watermelon juice or two and a half cups of fruit chunks, provides clinically significant levels of lycopene.
WHEATGRASS (Triticum aestivum)
Wheatgrass juice is high in vitamin A, B, C and E, neutralizes toxins, carcinogens in the body and aids in blood sugar disorder, increases hemoglobin production, reduce high blood pressure, improves digestion and the functions of the liver. Another small study of transfusion-dependent patients suffering from myelodysplastic syndrome responded to wheatgrass therapy, is the intervals between needed transfusions were increased. In addition, the chelation effect (removal of heavy metals from the blood) was studied for the same patients, the wheatgrass therapy showed a significant iron chelation effect. In another pilot, breast cancer patients who drank wheatgrass juice daily, showed a decreased need for blood and bone marrow-building medications during chemotherapy, without diminishing the effects of the therapy. The food has demonstrated in vitro, cytotoxicity to HL-60 (Human promyelocytic leukemia cells).
