Researchers have developed a new variety of broccoli that could bring extra health benefits. The new type, called Beneforté broccoli, was made by crossing different strains of the vegetable, and has high levels of the compound glucoraphanin, which has been linked to cardiovascular health. Field trials and genetic studies have shown that a new variety… [Continue Reading]
New Variety of Broccoli Contains Higher Amounts of Healthful Compounds
April 10, 2013 By Leave a Comment
Organic Tomatoes Smaller, But Contain More Sugars, Vitamin C and Anti-Oxidants
February 21, 2013 By Leave a Comment
Compared to conventional farm produce, organically-grown tomatoes have quite different nutritional content, a new study reports. Researchers in Brazil have published a study comparing tomatoes grown on organic farms and conventional farms, and have found that the quantities of sugars and some nutrients, like vitamin C and anti-oxidants are higher in organic tomatoes. Tomatoes grown… [Continue Reading]
Fruits and Vegetables Can Ease Chronic Kidney Disease
February 8, 2013 By Leave a Comment
A new study has found that increasing the amount of fruit and vegetables in the diet can improve kidney function in patients with chronic kidney disease. Researchers believe the effect reduces the acidity of the diet, which stresses the kidneys less. Adding fruits and vegetables to the diet may help protect the kidneys of patients… [Continue Reading]
Gene Variant Linked to Diabetes Eased By Beta-Carotene
January 23, 2013 By Leave a Comment
For people with a particular genetic variant linked to a higher risk of diabetes, consuming plenty of beta-carotene may have a protective effect. Over half of Americans carry the variant, and the new study suggests that the nutrient, related to vitamin A, could contribute to preventative care. Stanford University School of Medicine investigators have found… [Continue Reading]
Compounds in Broccoli Reduces Leukemia Growth in the Lab
December 12, 2012 By Leave a Comment
Cancer researchers have found that the growth of leukemia cells is reduced when cells are treated with compounds isolated from broccoli and related vegetables. The finding could one day lead to the development of new anti-cancer drugs based on the compounds. It looks like your mother was on to something when she said, “Eat your… [Continue Reading]
Compound Found in Garlic Better than Antibiotics to Kill Food-Borne Bacteria
May 2, 2012 By Leave a Comment
In comparing commonly used antibiotics to a compound isolated from garlic, researchers have found that the garlic compound wins for killing bacteria that cause food-borne illnesses. Scientists are using the finding to try and devise ways to incorporate the compound in the food production process to prevent disease. Researchers at Washington State University have found… [Continue Reading]
Purple Potatoes Help Reduce Hypertension in Patients
February 1, 2012 By Leave a Comment
A variety of potatoes with a purple skin has the potential to help lower blood pressure, a new study reports. Researchers studied hypertension patients asked to eat purple potatoes twice daily for a month, and found a significant reduction in blood pressure, enough to potentially protect individuals from some cardiovascular health problems. The first study… [Continue Reading]
Compound Isolated from Chinese Mushrooms May Complement Chemotherapy
October 18, 2011 By Leave a Comment
Researchers have isolated a compound from a type of poisonous mushroom that increases the effectiveness of certain anti-cancer treatments, a new study reports. The compound has been tested in mouse models of cancer, where adding a low dose of the compound helps sensitize cells to the conventional drugs. Scientists are continuing to study the mechanisms… [Continue Reading]
Diet Has Distinct Effects on Different Kinds of Colorectal Cancer
September 26, 2011 By Leave a Comment
Fruits and vegetables have differing effects on the risk of developing different kinds of colorectal cancers, researchers have found. In work that may explain previous contradictory findings on the link between diet and these types of cancer, a large study has found that while cruciferous veggies (such as broccoli and cabbage) are linked to a… [Continue Reading]
White Fruits and Vegetables Reduce Stroke Risk
September 16, 2011 By Leave a Comment
Consuming fruits and vegetables is essential for cardiovascular health, but those colored white may be particularly important, according to a recent study. Researchers asked thousands of people to report their food choices, and then tracked their risk of strokes over time. Those who consumed plenty of white fruits and veggies, mainly apples and pears, had… [Continue Reading]