flavonoids - Articles and Posts from Slashfood

Posts with tag flavonoids

Orange juice fights disease

Posted Jul 25th 2007 10:01AM by Jonathan M. Forester
Filed under: Juice, Fruit, Did you know?, Health & Medical

I always knew that orange juice was healthy because it has vitamin C and potassium, but I just found out that it gets better than that. I read an article that says that OJ also has large amounts of flavonoids, which help fight several diseases and health problems like diabetes and heart disease. The research by the University of Buffalo looked at flavonoids present in orange juice and how they suppress oxygen free radicals.

The people in the study who drank OJ had significant benefits compared to those that didn't. In the past the sugar in orange juice was thought to be unhealthy for diabetics and those who are overweight, but the health benefits over weighed the concerns over sugar levels dramatically. So now there are even more reasons to drink orange juice. I'm getting thirsty just thinking about a tall glass of fresh squeezed juice right now.

Is organic food better for your heart?

Posted Jul 6th 2007 10:57AM by Bob Sassone
Filed under: Science, Organic, Vegetables, Fruit, Health & Medical

Sometimes I wonder what "better" means when it comes to food and dieting and health.

For example, this article. It says that a ten year study by researchers at the University of California have discovered that organic tomatoes have twice the amount of flavonoids (a kind of antioxidant) than regular tomatoes. They found that the organic variety had 79% more quercetin and 97% more kaempferol. It could be due to the lack of fertilzer.

But even Britain's Food Standards Agency says that while some organic foods have more or different nutrients doesn't mean they are necessarily better. Though, hey, tomatoes are great for you in general.

In defense of microwaved broccoli

Posted Mar 1st 2006 6:24PM by Nick Vagnoni
Filed under: Science, Vegetables, Microwaving, Trends, Newspapers

In today's Washington Post, a column by Robert L. Wolke, author of What Einstein Told His Cook, aims to debunk claims that microwave cooking saps vegetables of many of their nutrients. According to Wolke, much of the clamor stems from media interpretations of a Spanish study on how different cooking methods affect nutrients in vegetables. The culprit, he says, was not microwaving, but cooking vegetables in water. Much of the focus was on the reported loss of flavonoids, which are water soluble. Since the broccoli was microwaved in water and then compared to broccoli that had been steamed above boiling water, the loss of flavonoids was obviously greater. Wolke contends that microwaving veggies with no water is one of the best ways to cook them and still retain their nutrients.

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Orange juice fights disease

Is organic food better for your heart?

In defense of microwaved broccoli

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