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Yellow and Green Vegetables Extends Life

According to a study by the Centers for Disease Control and Prevention, Atlanta, high blood levels of the antioxidant alpha-carotene that found in yellow and green veggies reduces the risk of dying over a 14 year period. Some chronic disease such as heart disease and cancer are caused by oxygen-related damage to DNA, protein, and fats. And antioxidants found in plants can reduce the damage.

This study founds that the risk of dying was lower with higher level of alpha-carotene in the blood. Thus, higher alpha-carotene concentration also appeared to be associated with lower risk of dying from cardiovascular disease or cancer. The research conclude that eating more fruit and vegetables as a way to preventing premature death.

Yellow orange vegetables including carrots, sweet potatoes or pumpkin and winter squash. And dark-green veggies are broccoli, green beans, green peas, spinach, turnips greens, collards and leaf lettuce. Both vegetables have high alpha-carotene content.

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