Cooking Light Magazine featured a helpful explanation of some common compounds you might read about in nutrition articles and research. Here are the ten they listed in alphabetical order: Ref: Cooking Light Magazine, July 2007, p. 140
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From the category archives:
Flavonoids
ChefMD™ writes that a new study from Brigham and Women’s Hospital and Boston’s Harvard Medical School found that eating spinach can help lower your risk of ovarian cancer. Spinach contains a flavonoid called kaempferol which researchers found reduces ovarian cancer risk by 40%. ChefMD™ champions spinach for being packed with beta carotene, vitamin B6, zinc, [...]
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SFN.org reports that a study published in The Journal of Neuroscience showed that the natural compound epicatechin found in blueberries, grapes, tea, and cocoa enhances memory in mice. Epicatechin is a flavonol which has been found to improve blood flow to the brain and improve cardiovascular function in people. The study’s findings show that a [...]
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Women’s Health Magazine reports that a study from the American Journal of Clinical Nutrition showed that “apples and pears rank alongside red wine as potent defenses against heart disease.” The findings proved that eating apples and pears offered the lowest risk of death from heart conditions. The two wonder fruits have tons of anti-inflammatory flavonoids [...]
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