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Red fruits may reduce risk of infarction in women

Red fruits may reduce risk of infarction in women

A study published Jan. 14 in the Circulation , American Heart Association , found that eating strawberries and blueberries three times per day. may decrease the risk of stroke and women. Researchers at Harvard University's School of Public Health in the United States and the University of East Anglia in England have conducted the study.

Scientists follow 93,600 women aged 25-42 who completed questionnaires about their eating habits every four years, for 18 years. During this period, 405 heart attacks occurred in the group that participated in the study. Women who consumed more red fruits had a 32 percent reduction in their risk of having a heart attack compared with women who ate those fruits once a month or less - even those who ate a diet rich in other fruits and vegetables. The explanation for this effect would be the large amount of flavonoids present in strawberries and blueberries that have antioxidant and anti-inflammatory power. A type of flavonoid called autocyanin (a red, purple, and blue color pigment) may help dilate the arteries and reduce the plaque formation responsible for controlling blood flow, protecting the heart.

For the authors, this result shows that simple changes in diet can have a significant impact on disease prevention. The research, however, does not take into account other risk factors, such as age, blood pressure, family history of heart attack, body mass index (BMI), exercise and smoking.

Reap the benefits of red fruits

Antioxidants in fruits like strawberry, blackberry, raspberry and blueberry go far beyond the prevention of heart attacks. In addition to the flavonoids, blackberry and raspberry have a substance called ellagic acid that, according to nutritionist José Fernando Durigan, has antimutagenic action, inhibiting the appearance of cancerous tumors. According to the nutritionist, experiments have shown that anthocyanins also induce cancer cells to self-destruct.

Improved vision

Blueberry and raspberry carry a carotenoid class nutrient called lutein, which helps maintain good vision. "Anthocyanins, along with lutein, also improve visual functions," says nutritionist Mayumi Shima of the Albert Einstein Hospital in São Paulo.

Intestinal Flora

Among the fibers present in red fruits we can highlight the pectins . "This substance has the power to regulate intestinal peristalsis, helping the digestive muscles to work better and maximizing the absorption of water-soluble vitamins by our body," explains the nutritionist. Among these vitamins are C, B1, B2, B6 and B12.

Stimulate memory

A study by the Salk Institute for Biological Studies

in California found that fisetin, flavonoid present in these berries, especially strawberries, stimulates the area of ​​the brain responsible for long-term memory and protects it from degenerative diseases such as Alzheimer's and multiple sclerosis. According to the researchers, fisetin induces the maturation of neural cells, preventing them from dying and helping to fix new connections between them.

Control hypertension

A research published in the

American Journal of Clinical Nutrition proved that anthocyanin present in this class is able to provide protection against hypertension. The team of scientists studied 134,000 women and 47,000 men over a period of 14 years. When researchers looked at the relationship between the individual, their source of flavonoids and the incidence of hypertension, they found that those who ate at least a portion of the fruit per week reduced their risk of developing the disease by 10 percent.Include these berries in the diet All these fruits can be used as ingredients for a myriad of recipes, from beverages to jams and pies. To make the most of them, however, the ideal is that they be ingested "in natura". Using fruits as ingredients for other recipes can either focus some nutritional elements, such as phenols, or destroy others, such as water-soluble vitamins, especially vitamin C.


Scientists Identify Hunger Control Cells

Scientists Identify Hunger Control Cells

Princeton University researchers may have discovered a new treatment for obesity, from the cells responsible for controlling hunger. According to the researchers, from tests performed on mice, it was possible to identify cells in the brain that are activated when we are hungry. For the study, the scientists looked at the brain functions of a group of mice that had not eaten.

(Food)

Eating in front of the mirror can improve the taste of food

Eating in front of the mirror can improve the taste of food

If you have always believed that to make the food tastier, good combination of ingredients and culinary skills, know that there is another ingredient that can improve the taste of food: eating in front of the mirror. This is a research done by the University of Nagoya, Japan. The study was done as a way to explore the phenomenon known as "social exploitation of eating," which states that people enjoy more meals when they feed on company of other people.

(Food)