polyphenol Archives - Amazing Health Advances

From Coffee to Dark Chocolate, the Many Health Benefits of Polyphenols: ‘Dramatic Anti-Cancer Effects’

AHA Publisher — Thu, 21 Oct 2021 07:00:55 +0000

Lori Johnson via CBN News – This year marked the first-ever national Polyphenol Day, a day set aside to recognize one of nature’s healthiest nutrients. Polyphenols, found in certain plant foods are considered very good for the body because of the protection they provide from damage that often comes with aging. In addition to fighting the many negative effects of aging, research shows these compounds can also reduce the risk of heart disease and other leading causes of death. Dr. Steven Gundry, a leading cardiovascular surgeon who specializes in nutrition and the treatment of elderly patients, told CBN News he recommends a diet rich in polyphenols. “Some of these compounds are now recognized as having dramatic anti-cancer effects,” he said. “And I actually use the power of polyphenols in most of my clinic for the active treatment of people with cancer, metastatic cancer, who are inoperable.” In fact, Dr. Gundry pushed the designation of national Polyphenol Day to build interest and knowledge. He said people can find these compounds in their local grocery store if they know what to look for. He says many foods containing polyphenols can be found in the produce department or the frozen food section. “Right now blackberries and raspberries have the highest polyphenol content of any of the berries, that’s followed by strawberries,” he explained. “Traditionally we’ve always thought of blueberries as a great source of polyphenols, but blueberries have actually been bred for sugar content so now blueberries are a little bit down the scale of where you’d find polyphenols. The exception is if you find wild blueberries or tiny blueberries.” Dr. Gundry says when shopping, make sure to go to the aisle where olive oil can be found. It contains high amounts of polyphenols. However, since there are so many different brands, choosing the right olive oil can be confusing. “The more bitter olive oil, the kind that makes you cough, or kind of burns, that’s a sign of the polyphenol content,” he said. Believe it or not, Dr. Gundry says polyphenol-rich foods can be found in the candy aisle in the form of dark chocolate. Like olive oil, Dr. Gundry says the more bitter the better. That means choosing one with the highest percentage of cacao. “Extra dark chocolate has tons of polyphenols. But beware: milk chocolate, which is preferred by Americans, all the polyphenols have been taken out to make it taste good,” he said. Black coffee also does more than give you a morning pick-up, explains Dr. Gundy. “A fascinating study shows people who drink five or more cups of coffee per day have a very low incidence of Alzheimer’s or Parkinson’s,” he said. “And it turns out it’s the polyphenols that have that benefit.” Some, but not all, teas also score high. “And it really doesn’t matter whether it’s green tea or black tea, but herbal teas aren’t loaded with polyphenols,” he said. Dr. Gundry recommends using spices liberally because most of them, even ordinary black pepper, can help. “Sprinkle them on your salad, on your fish, your chicken,” he said. “You can get polyphenols every day without worrying about it.” By increasing the consumption of polyphenols in foods and beverages, spices, and supplements, research shows we can lower our risk of disease. To read the original article click here.

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Red Lentil Soup Recipe (Loaded with Vitamins!)

AHA Publisher — Tue, 02 Mar 2021 08:00:50 +0000

Dr. Josh Axe, DC, DMN, CNS – The following is an adapted excerpt from my new book “Ancient Remedies: Secrets to Healing with Herbs, Essential Oils, CBD, and the Most Powerful Natural Medicine in History“ (Little, Brown Spark) Want a healthy, low-calorie vegan soup loaded with vitamin A, C and K … and that will also keep you satisfied for hours? Try this red lentil soup recipe from my new book Ancient Remedies. Lentils are considered a top “functional food” due to their high nutritive value, polyphenols, minerals, fiber and other bioactive compounds. While they’re known for providing protein and fiber, their polyphenol content is becoming the focus of ongoing research, since polyphenols are know play an important role in the prevention of degenerative diseases. One serving of this red lentil soup provides 25 percent daily value of vitamin C, 392 percent (!) daily value of vitamin A and 84 percent of vitamin K, for instance. Wowsers! How to Make Red Lentil Soup In a large soup pot over medium heat, melt the coconut oil. Add the carrots, celery, onion, and garlic and cook, stirring often, for 5 to 8 minutes, until the vegetables are tender. Next, add the broth, lentils and thyme. Lentils-wise, red lentils produce a beautiful color, but green or brown lentils can work just as well and provide nearly an identical nutritional profile. If you’re not a vegan, consider using bone broth from scratch (or protein powder from bone broth mixed with water) for more nutrition. Bring this soup mixture to a boil. Cover, reduce the heat to a simmer, and cook for 20 minutes, or until the lentils are tender. Add the kale and cook for 3 to 4 more minutes to wilt the kale. Season with sea salt and pepper. Red Lentil Soup Recipe DESCRIPTION Want a healthy, low-calorie vegan soup loaded with vitamin A, C and K … and that will also keep you satisfied for hours? Try this red lentil soup recipe from my new book Ancient Remedies. INGREDIENTS 1 tablespoon coconut oil or unsalted grass-fed butter 3 carrots, peeled and chopped 3 celery stalks, chopped 1 onion, chopped 2 garlic cloves, minced 5 cups low sodium vegetable broth 1 cup red lentils (or green or brown) 1 teaspoon dried thyme 2 cups stemmed and chopped kale or Swiss chard sea salt and ground black pepper, to taste INSTRUCTIONS Heat the oil in a large soup pot over medium heat. Add the carrots, celery, onion, and garlic and cook, stirring often, for 5 to 8 minutes, until the vegetables are tender. Add the broth, lentils, and thyme. Bring the soup to a boil. Cover, reduce the heat to a simmer, and cook for 20 minutes, or until the lentils are tender. Add the kale and cook for 3 to 4 more minutes to wilt the kale. Season with salt and pepper. NOTES Serve as a starter for your dinner or even have at lunch with a chunk of crusty sprouted wheat bread. Enjoy! To read the original article click here. For more articles from Dr. Axe click here.

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Long-Term Consumption of Lingonberry Juice Lowers High Blood Pressure, Study Finds

AHA Publisher — Fri, 10 Jan 2020 08:00:20 +0000

University of Helsinki via News-Medical Net – An experimental study found that long-term consumption of lingonberry juice lowers high blood pressure and improves the function of blood vessels. At some point in their lives, many people develop elevated blood pressure, even hypertension and functional disturbances in blood vessels related to low-grade inflammation. In addition to drug therapies, nutrition has a key role in the management of these disorders. Epidemiological studies have shown that polyphenol-rich food reduces the risk of cardiovascular diseases. Lingonberry, bilberry, cranberry and blackcurrant are excellent sources of polyphenols. In her doctoral thesis, Anne Kivimäki, MSc (Food Science) investigated the cardiovascular effects of cold-pressed lingonberry juice, cranberry juice and blackcurrant juice as drinking fluid for 8-10 weeks on genetically hypertensive rats (SHR). Diluted lingonberry juice significantly lowered high blood pressure while juice that contained more polyphenols improved impaired blood vessel function to the level of healthy vessels. The juice did not prevent the age-related elevation of blood pressure typical to the hypertensive animal strain. Lingonberry juice prevented the expression of genes associated with low-grade inflammation in the aorta. The effect of other berry juices was less marked. Underlying the effect is probably the reduction of low-grade inflammation as well as mechanisms related to the renin-angiotensin system, a central regulator of blood pressure, and the availability of nitric oxide, a local endothelial vasodilating factor. “These experimental findings need evidence from comparative clinical studies on healthy individuals with slightly elevated blood pressure who, at this point, have been given nutritional and lifestyle guidance instead of drug therapy. Lingonberry juice is no substitute for medication, but it is a good dietary supplement.” Anne Kivimäki, MSc (Food Science) To read the original article click here.

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