GARLIC: A WIDELY USED COMPOUND

Garlic is a kind of plant widely used in the kitchen. It is the most sought ingredients in restaurants. It has an aromatic smell and unique taste for a good culinary menu. It was used powdered, dried and fresh.

The physical characteristics of garlic has many small clives separately attached. The height is 9 inches or more. It has many varieties with different cultural management from the duration of its growth up to harvest time.

This bulbs  and cloves are encased or covered with thin paper-like sheathes. It has slight pink, off-white or pure white color. It can easily be cut into small portion lengthwise or crosswise. To enhance its smell, to crush the garlic is the best method to use.  Its hot pungent smell can make you cry if near your eyes. It can easily invite tears if crushed.

Thiosulfinates, a powerful sulfur-containing compounds, allicin is the compound of thiosulfinates. Alilin, the compound of sulfoxides. Ajoelene, the compound of dithlins. This was the reasons of garlic pungent odor.

But even with irritating odor, the benefits are numerous. A regular consumption found to reduce elevated blood pressure. It has the ability to control elevated cholesterol levels. It stimulates nitric oxide production in the lining of the blood vessel wall that makes the blood vessel wall to relax instead of constricting. It is  good in the aggregation of platelet in the blood, the same benefits in a stable serum triglyceride level.

Garlic can prevent plaque formation in the artery calcification that will lead to coronary disease. Garlic has anti-oxidant properties. It prevents free radical in the bloodstream. Taking a dose of garlic extract once a day is enough to lessen its numbers.

Vitamin B6 found in garlic lowers level of homocysteine that damaged the blood vessel walls through cellular biochemical process. Garlic has selenium that has protective ability to shield against carcinogen and metal toxicity. Vitamin E control fat-soluble areas in the body thereby reducing the bad cholesterol in the blood. On the other hand, vitamin C protect the water-soluble areas in the body against invaders that are trying to control its weak points easy for them to inhabit and destroy.

Allicin, a potent antibacterial and anti-viral compound that can kill harmful microbes. Garlic  properties has potent remedy for the treatment of cold and flu. Manganese in garlic is a trace minerals that help other compounds with antioxidant defense enzymes like the superoxide dismutase to prevent cancer-causing foreign materials to attack the body.

Garlic has anti-inflammatory properties to reduce the pain and inflammation of all forms of arthritis. The presence of Helicobacter pylori (bacteria) caused a severe peptic disease. It damaged the stomach  lining that caused the bleeding. Eating garlic keep this bacteria to do further damage to the sensitive lining of the intestines.

Too much exposure to the heat of the sun may cause skin problem. If not controlled, it will lead to a several health problem   the skin cancer. Ajoelene, the organosulfur compound in garlic has potent property to prevent nodular or basal cell carcinoma to destroy the skin.  Topical application to affected area produced effective result.

Colon cancer is the common form of stomach cancer. Allicin, a chemical compound in garlic protect colon cells against the toxicity of cancer-causing chemicals and stop further growth of cancer cells.

Heterocyclic amine, an anti-cancer causing chemicals found to be the cause of increased mortality rate of breast cancer.  Meat has its own DNA damaging compound. Too much eating of meat will transform this compound into a deadly weapon.

An organosulfur compound known as diallyl sulphide allow the genes to produce antioxidant enzymes, the glutathione-s-transferase compound in the body. With this prevention, the body is assured to defend any threat from outside forces whose only intention is to destroy a healthy body.

Try garlic!!! It has many useful benefits compared to its pungent smell.

CABBAGE: THE DIETARY STAPLE VEGETABLES

Cabbage can be found anywhere in the country. They are culturally raised abundantly by farmers, vegetable raisers and gardeners in the countryside. It can easily be reach by consumers because it is not expensive for the kitchen.

Cabbage personal characteristics: round in shape, layers of superimposed leaves, lighter color of the inner leaves. The outer leaves are more darker in color because they are directly exposed to sunlight and heat of the sun.

Cabbage is a crucifernutrients, radicals,  that contains anti-oxidant that has the ability to remove free radicals to damage the DNA. This free radicals has a threatening position against cell membranes including the fat molecules. The phyto-nutrients of cabbage make the genes of  the body to produce more enzymes to be able to defend from harmful compound. The detoxification process is the cleansing method to eliminate those threats.

Research findings indicated that those persons that regularly eat cabbage as part of their diet has lower incidence of lung, colorectal and prostate and bladder cancer. Cruciferous protective ability put cabbage the most sought vegetables to treat some of major health conditions human population has today.

The presence of chemical properties of glucosinolates in cabbage produced high level of active compound called glucosinolates. The human body later on produced a potent anti-carcinogen called isothiocyanates.

Most vegetables  has vitamin C and cabbage was one of them. This antioxidant in cabbage has the capacity to prevent harmful free radicals to damage the cells. If this vegetables are chewed, cut or digested, the cabbage releases a sulfur compound called senigrin.

The pytonutrients of cabbage (indole-3-carbinole, indoles and sulforaphane) has the ability to activate antioxidant properties and has a detoxification mechanism to remove all cancer-causing chemicals. With this compound it stabilizes the potency of this chemicals against free radicals and other damaging cells. It improves detoxification ability of estrogen of female population to reduce the risk of breast cancer.

The body produces enzymes in the liver. With cabbage anti-oxidant property, it inhibits and eliminate any cancer-causing chemicals. With bending action, it able to expel all the damaging chemicals out of the body. It has its self-destruct mechanism to eliminate all cancerous cells hiding in the tissue thus preventing any excessive proliferation of damaging cells.

The fresh juice of cabbage is effective in treating peptic disease. It has the ability to heal the bleeding walls of the intestines. The potency of the juice has high content of glutamine (amino acid) to activate the cells function to heal the lining of the intestines.

There are persons who has Alzheimer disease. This disease is the cause of brain cell damage due to oxidation that put stress to the brain. The culprit is the protein called beta-amyloid. But with  polyphenols from cabbage can counter the effect of beta-amyloid. Its anthocyanins protects the brain cells from the damaging protein.

Chemical properties: omega-e fatty acids, glucosinolates, isothiocyanates, sinigrin, myrosinase, isothiocyanates, sulforaphane, indole-3-carbinol, indoles, polyphenols, anthocyanins.

This is how cabbage work spectacularly in giving the body a chance to recover from any debilitating disease that sometimes put a stop to enjoy the benefits of a healthful life.

COLLARD GREEN: GOOD IN RHEUMATOID ARTHRITIS

It came from Brassica family. It has dark blue-green leaves. Its texture were smooth and broad. It has a smoky flavor. It becomes popular in United States.

Collard green has phyto-nutrients. It signals the gene to produce more enzyme for the purpose of detoxifying, cleaning, eliminating harmful compounds in the body.

Collard green is rich in organosulfur, glucosinolates, methyl cysteine, sulfoxides are all compounds. The sulfur contents is the compound that prevent cancer. Activation of detoxifying enzymes in the liver by the glucosinates and cysteine sulfoxides helped each other to control and neutralize potential carcinogenic substances. This detoxifying enzymes are the quinone reductases and glutathione-S- transferase. The function of sulforaphane is to boost body’s detoxification. It alters gene expression thereby removing any carcinogenic substances on the path immediately. Sulforaphane was a potential glucosinolate once collard is being cut or chewed.  If activated, it triggers the liver to produce enzyme that will detoxify cancer-causing component. It encourages colon cancer cells to commit suicide. It stop the continuous growth of breast cancer due to its chemo-preventive ability to eradicate cancer cells.

Those who regularly eat collard has lower risk of any form of cancers (lung, colorectal, prostate, etc.). It has anti-oxidant properties (vitamin C, E and A). This anti-oxidant did search, disarm and destroy free radicals that cause tremendous damage to enzymes (life-sustaining molecules), mitochondria and DNA (cellular membranes).

Vitamin E who has beta-carotene can protect all aqueous environment  inside and outside of the cells. The presence of free radicals damages the cells of the body. It give way  to the development of many form of degenerative diseases (osteoarthritis, diabetes, rheumatoid arthritis and atherosclerosis).

Free radicals are the players in asthma attack when the respiratory system is inflamed. The body’s inflammation defense system failed to protect it against infection. Collard green may assist body’s failure to prevent and reduce many of common illness. By getting rid of the harmful chemicals, there is a great chance to minimize asthma attacks.

Manganese is called enzyme activator. It has an important role in the human body. It activates to help the body utilize vitamin C. With collard green, it can provide anti-oxidant support  through the concentration of trace chemicals. Further, manganese became an integral part of the anti-oxidant enzyme, the superoxide dismutase found in the mitochondria by protecting it from damage due to harmful free radicals. Mitochondria, the energy giving body that support the cells. Once this cells is damage, they will starve and then die. Collard green can supply energy the cell need.

Collard green has enough calcium. With calcium, the body has strength. The bones become dense, firm and solid. This is one of the reason why it can protect the colon cells from being damage from harmful chemicals that causes cancer.

There are other medical condition where collard green is important for their survival. It can repair the condition of rheumatoid arthritis. When a person become old, it started to have bone loss. It is important for calcium to continuously support and replace bone loss. Migraine headache can be prevented.

Without vitamin A, the immune system cannot do its function effectively. It is an important nutrient for good health of epithelial and mucosal tissues. It controls and prevent the invading toxin and foreign organisms.

Vitamin C is common anti-oxidant nutrients disarming any free radicals in the body. Its potent properties can reduce the radical damage on cellular structure.

With all this healthful benefits, give collard green a chance to assist the body healthy at all times. Any energezing health condition can be prevented in the early stage of its development and immediate cure is possible.

CELERY: STAPLE VEGETABLES

Celery is common household staple vegetables in the kitchen. It has crunchy texture and distinctive flavor. It grows to a height of 12 to 10 inches and is composed of leaf-topped stalks arranged in a conical shape that are joined at the common base. It is a biennial vegetable plants belong to Umbelliferae family. It has a prized stalks, the leaves, roots and seeds used as food and seasoning as well as a natural medicinal remedy.

Celery is used as food and seasoning including natural medicinal remedy. It grows 12 to 16 inches, composed of leaf-topped stalks arranged in conical shape and joined at a common base. The stalks have crunchy texture and a delicate but mildly salty taste. The stalks in the center are called the heart. It is very popular in U.S. population.

Celery contains vitamin C with other active compounds that promote health including phthalides that can lower cholesterol and coumarins useful in cancer prevention.

Excellent source of vitamin C that helps to support the immune system. It can also reduced cold symptoms.  Vitamin C is a cold fighter. Vitamin C also prevents the free radical damage to the body that triggers the inflammatory cascade and is therefore associated with reduced severity of inflammatory condition such as asthma, osteoarthritis and rheumatoid arthritis. As free radicals it can oxidize cholesterol and lead to plaques that may rapture causing heart attack or stroke. Vitamin C is beneficial to promote cardiovascular health.

Consumption of vegetables and fruits high in this nutrients are associated with reduced risk of death from all cases including heart disease, stroke and cancer.

Health properties: vitamin C, dietary fibers, potassium, folate, molybdenum, manganese, vitamin B6, calcium, vitamin B1, B2, magnesium, vitamin A, phosphorus and iron.

Celery has potential for reducing high blood pressure. It contains active compound called phtalides which can help relax the muscles around arteries and allow those vessels to dilate. With more space inside the arteries, the blood can flow at lower pressure. Phthalides also reduces stress hormones, one of whose effects is to cause blood vessels to constrict. When researchers injected 3-n-butyl phthalides to animal, the blood pressure dropped.

Celery are good source of potassium, calcium and magnesium. Increased intake of these minerals has also associated with reduced blood pressure. Celery has high sodium content. Blood pressure reduction is usually associated with low sodium foods. Celery seeds were used as diuretic. It is rich in potassium and sodium, this mineral is important for regulating fluid balance, stimulates urine production, helping to get rid the body of excess fluid.

Celery contains compound called coumarins that help prevent free radicals from damaging cells, decreasing the mutation that increases the potential for cells to become cancerous. Coumarins enhances the ability of certain white blood cells, immune defenders that target and eliminate potentially harmful cells including cancer cells. Compound in celery called acetylenics stops growth of tumor cells.

EGGPLANTS: A BITTER TASTE VEGETABLES

A member of nightshade family. It grows several inches from the ground.. When they began to fruit, the color is deeply purple. There are many varieties of eggplant with different shade of colors, the color of orange, yellow white, green or lavender. They have different sizes and shapes. It has unique bitter taste. The skin has glassy, spongy texture. There are eggplants that has cream color. The flesh has several seeds arranged in conical pattern. It originated from the wild of India brought to another region of the world and cultivated it as vegetables. It becomes widely known in other countries and become popular in wet market.

Aside being a vegetable, it has other purpose. It becomes an alternative choice for herbal treatment. Research found that this vegetables has many health benefits helpful to arrest some of our common diseases.

It has phyto-nutrient chemicals as anti-oxidant. Its compound was known as phenolic compound (caffeic and chlorogenic acid). Its flavonoids properties is nasunin. Nasunin can be found in its skin, an anthocyanin phyto-nutrient. It is a potent anti-cancer chemicals, an ability to protect our cell membranes from any damage from free radicals. It can even protect the lipids (fats) in brain cell membranes. We understand that the cell membrane of the body are composed of lipids whose function is to absorb nutrients and waste it out.

Phenolic compound has the role to protect the body from oxidative stress. Eggplant has enough of this compound to control bacterial and fungi injection from exposure to harmful elements. Further, this phenolic acid in eggplant is the  reason why it has bitter taste. When the eggplant is being cut, the color inside the skin changes. Polyphenol oxidase, an enzyme causes the reaction of the phenolic compound by producing a brown pigments. Phenolic compound has chlorogenic acid who has anti-cancer (anthonutagenic), anti-microbial (bacteria) and anti-LDL (bad cholesterol) and anti-viral (virus) properties.

In the treatment of elevated cholesterol (high), the juice of eggplant can reduce it to normal level especially those cholesterol in the aorta and arteries hampering the smooth flow of the blood from artery to the heart and back in circulation to the body. When the wall of the blood vessels is not constricted by cholesterol and become relax, the blood flow improves.

Our body needs iron. It is important in the oxygen transport to different systems and have a normal function  including collagen synthesis. Nasunin as chelator of iron participate in the effective functioning of body’s organs.

Too much absorption of iron in the body will cause to increase free radical production. If there is abnormality, the risk of cancer and heart disease are high. Women who undergo menstrual flow every month will loss too much iron. And if the level of iron is reduced, there will be a high risk for a disease.

The only setback to the health by eating eggplant is the presence of oxalates. Too much concentration of oxalates will lead to its crystallization. It interferes calcium absorption. For those who have kidney or gallbladder problem, eating eggplant should be in moderation or in total avoidance.

Eggplant has lot concentration of dietary fibers. Other vitamins and minerals the eggplant has are the following: vitamin B1, B6, folate, magnesium, copper, potassium, niacin and manganese.

After harvesting eggplant from the field, it should be taken care of carefully as it is easily perish due to its sensitivity from cold and heat. Commonly used through eating, baking, roasting and streaming.

CUCUMBER: SALAD VEGETABLES

Cucumber is a delicious vegetables that can be eaten raw as salad. The length is about 5 to 10 inches in a cylindrical form. There are many varieties of cucumber in different sizes, shapes and forms. The common skin color of cucumber is green or pale white. There are cucumber that are rough. Others are smooth or have ridges. Although it has a flesh of  pale green, dense but crunchy and aqueous. The fleshy seeds are edible and juicy, moist and have cool taste.

It belongs to squash family. Eaten fresh or pickled most of us preferred in our meals. But cucumber has many benefits to health.  It was found in the research that it has silica, a compound to improve the glow of the skin to be healthy. The juice is best taken to improve the complexion. Silica, is a component for a healthy connective tissue. This tissue includes muscles, bones, cartilage, ligaments and tendon.

When it comes to skin problem, cucumber can be relied to reduce the swelling under the eyes and treat a painful sunburn because of its soothing effect. Two compounds in cucumber has the ability to prevent water retention, the caffeic acid and ascorbic acid.

Its flesh is full of water. Good in skin irritation. Other properties beneficial to health are the following: ascorbic acid, potassium, magnesium, fiber, molybdenum, vitamin A, manganese and folate.

Elevated blood pressure due to unhealthy life can be corrected by eating cucumber. It has the capacity to reduce the blood pressure to normal level.

It has carbohydrates, amino acids, fatty acid, vitamins, minerals, soluble and insoluble fibers. A healthy life is a healthy body and cucumber can help all the system to attain it.  Regular eating of cucumber as part of the meals has tremendous benefits to health.

Most of us  are not aware of its healing properties compared to other kind of vegetables. It is of our own advantage to know more of its benefits. If you will buy cucumber in the wet market, refrigerate it at home to protect sensitivity to heat. Choose pieces that are firm, free of any defect and has round edges.  Choose a bright medium color or dark green. A cucumber that are wrinkled at the tip, has puffy appearance or yellow are not the best choice to buy. They are not ideal as part of the meal. It should have a nutrient-rich skin with glowing, shiny appearance.

Putting the vegetable in the refrigerator has its own limitation. It should be up to few number of days only when it is still fresh, no sign of wilting, hard and firm and not limp.

The next time you have your meal of vegetables, include cucumber in your list.

SQUASH: CAROTENE PROPERTIES

Squash is under the genus Cucurbita including pumpkins. Native in Mexico. It has wide varieties because it can be crossbreed easily. Easy to grow and a prolific producers. They are vines or bush type plants. Squash has winter and summer varieties. It has a fleshy vegetable but due to its thick rind, it can be stored in a longer period. The skin of the winter squash cannot be eaten but the skin of the summer squash can be eaten even without peeling the skin.

It has a protective effect against many kind of cancers, preferably the common lung cancer. It can reduce the symptoms of benign prostatic hyperplasia (BPH). It has a high water content, low in calories with vitamin C.

It has the ability to prevent cell mutations. Due to high water content, it can prevent dehydration. Carotene can protect the body from the harmful effect of the sun.

Most of the rich nutrient of the squash is found in its skin. Due to vitamin C, it protects the eyes from eye disease. Its anti-oxidant properties can prevent the proliferation of free radicals in the body.

Uses: It can be eaten steamed, baked, cooked, roasted. It is used as side dish for some of your selected menu. Squash seeds can be roasted in salt and oil. The flesh can be roasted in oven, pureed, grilled. Used in baked bread, soups or in pastas.

Properties: anti-oxidant, anti-inflammatory, anti-cancer (beta-carotene), coumarins, flavonoids.

Its carotene compound reduced the risk of macular degeneration of the eyes. It has a good source of fiber and free from fat. It has the ability to improve cardiovascular condition and other heart-related disease.

Squash enhances strength and energy. Regular eating of squash can maintain a normal weight. It gives the body and muscles good coordination, agility and flexibility in movements. It can strengthen the strength and flexibility of the back and support it. It has the ability to release stress. Research showed that it can prevent venous thrombo-embolism of the artery-like strokes.

Squash was full of vitamin A, B6, B1, potassium and folate. Its dietary fibers is good for the control of higher cholesterol level and detoxify digestive tract in efficient manner by removing any presence of toxins which is harmful to health.

GUAVAS: GOOD DISINFECTANT

Guava was very popular in Asian countries like Philippines. It has a pear-shaped or round shaped form. It has colors of green, yellow or maroon when ripe. It has white or maroon flesh. Has lots of hard seeds enveloping in the sweet and sugary pulp. It can be eaten raw or ripe. It is made into jellies and jam. It has many nutrients. Its name is Psidium Guajava. It has 50 calories packed with fibers. Sweetness are very satisfying and tasty.

Its chemical properties are anti-inflammatory, anti-bacterial, guaijaverin, lycopene, carotene, lipo-protein.

Rich in compound that make the mouth fresh after chewing leaves. Good in building up loose bowels (diarrhea). It is a astringent making the gum tighter. It has an anti-bacterial properties to cure dysentery due to bacterial infection by inhibiting any growth of microbes by removing the presence of mucus from the intestines. This astringent are alkaline.

Good source of Vitamin C. Because of carotene and potassium, it strengthen the digestive system. Due to its anti-oxidant properties, it can cure gastroenteritis. It has good source of fiber that can remedy constipation. It can retain water and has a capacity to clean the intestines especially the excretory system. Guava can lead to proper excretion of waste and digestion of foods.

The juice of guava give relief to cold and cough by loosening the mucus. You can use decoction of leaves or eating immature fruit. It can disinfect the respiratory tract. It helps maintain skin texture and improve it. Has vitamin A and B. Good anti-oxidant and detoxifier.

It helps control elevated blood cholesterol. It prevents thickening of the cholesterol by maintaining its fluidity to avoid hypertension. A refined flour can elevate blood pressure as if is converted into sugar. Due to its fibers it can control any elevation of blood pressure.

Guava is ideal in losing weight due to high content of roughage. Rich in vitamins, proteins and minerals,. less carbohydrates and has no cholesterol. Good in filling a hungry stomach. Due to its vitamin C  properties, it can treat scurvy. Can help to control diabetes. Protect against prostate disease due to its lycopene.

An aching tooth can be remedied using the juice of guava leaves. It is also good in swollen gum and oral ulcers, healing wounds because of its anti-bacterial properties against infection.

Inhibit bacteria that causes diarrhea by using guava leaf extract served as antibiotics. The leaf extract is good for acne. A flavanoid compound controls the growth of pathogen of dental caries. A guavas with more pink or orange in color has high concentration of carotenoids.

It improves night vision and prevent macular degeneration of the eye. It helps shrink and dissolve oils in the skin. It tighten loose skin making the skin to glow. Has rich in vitamin A,B, C and potassium. Helps eliminate toxin from the body taken from water, food and air. Its lipoprotein can increase the good cholesterol in the blood. It boots collagen production of the skin to look younger. Lessening the risk of developing colon cancer.

Application:

-pulp and peel (anti-oxidant)

-Essential oil and leaf extract (anti-bacterial)

-good as snacks (vitamin C)

-leaves and fruits (astringent)

-ingested seeds, chewed or whole (laxative)

Other uses: skin cream and geal, jam and jellies, fruit salads

ALOE VERA: WOUND HEALING

It grows 4 feet tall or less. A big fleshy, tough with spearlike leaves. The measurement of the leaves more or less 3 feet long. It is a perennial and succulent plant whose leaves hold enormous quantity of water. The leaves contains thick and clear gel. It has almost almost 100% water content.

This plant came from Africa. Aloe gel contains substances called glycoprotein and polysaccharides. It contains anthraquinone glycosides. It can be made into juice drinks with nutrients.

Rich naturally in vitamins, enzymes, amino acids, minerals. It has natural fiber. It has no cholesterol. It has anti-inflammatory and anti-oxidant properties. It helps to control weight gain. It supports the immune system. Aids in digestion with soothing effect. It can heal wounds topically and good in various skin condition.

Aloe vera gel was manufactured for skin products in the form of lotion and sunblock. Used in natural food flavoring. It contains strong laxative compounds, like aloe-emodin and barbaloin. It assist in the healing of skin burns, sunburn and abrasion. It inhibits the healing of deep surgical wounds. Research indicates that it can treat diabetes. It is good for osteoarthritis, asthma and even epilepsy.

It contains 20 amino acids. It has minerals like magnesium, sodium and calcium, nitrogen, polysaccharides, vitamins and enzymes. Other products uses aloe vera as wound cream, cleanser, gels, moisturizers. It is good to be taken as health drinks.

It has a tonic properties in curing arthritis. Good in the treatment of high cholesterol by steadying the blood sugar levels and triglycerides. Gels is good for muscle and joint pain. It has the capacity to cure digestive disorders like heartburn, indigestion, ulcers, irritable bowel syndrome. Capable of destroying bacteria and parasites in the intestines. Considered as relief for itch due to insect bites. Good for acne and skin rashes. Treat warts and a form of lesion in the mouth, psoriasis. Used as anti-wrinkle in its effectiveness in the stimulation of the production of elastin and collagen. It is believed to retard aging problem. As cleanser, it helps to remove dead cells and good moisturizer to the skin. It has chemical properties of manose, galactose and glycoprotein. Can treat a mild to moderate active colitis.

Prohibition: Excessive use will cause cramp and diarrhea. Should not be taken for those in pregnancy, with rectal bleeding and during women’s menstruation. Aloe vera laxatives can decrease absorption of many drugs. It can lower blood glucose level. Overdose of aloe vera latex can cause dehydration, red urine, severe diarrhea, dehydration, kidney dysfunction and even death. Aloe latex should not be taken more than 10 days to avoid being dependent of its use. Long term use is not recommended as it causes potassium deficiency, the result of rapid heartbeat and weakness of the muscles and body. Latex should not be taken internally along with lanoxin, diuretics, steroids (for irregular heartbeat) causing potassium in loss. It increases absorption of vitamin C and E.