Beta Carotene

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Introduction

Chillies are a member of the pepper family. Peppers are a great source of A, some of the B vitamins, C, vitamin E (a fat-soluble vitamin that is an antioxidant), K, beta-carotene, potassium, lutein, and zeaxanthin.

The active component of peppers is capsaicin and there are high levels of this in hot peppers. The hot pepper family includes chili, cayenne, and jalapeno.

Health Benefits

Peppers contain the antioxidant vitamins A and C, these help to prevent cell damage, cancer, and diseases related to aging, they are also known to support immune function. Inflammation like that found in arthritis and asthma can also be reduced by vitamins A and C.

Vitamin K helps strengthening of bones, proper blood clotting, and protecting cells from oxidative damage.

Capsaicin

This ingredient has been credited with higher endorphin levels and improving mood. It is also known for helping the body with pain control. It does this by first stimulating and then decreasing the intensity of pain signals in the body.

After peppers have been eaten it can be demonstrated that the body’s heat production and oxygen consumption are increased for about 20 minutes.

Speed Metabolism and Weight Loss

You can speed your metabolism with chili because of how it affects your body.

Hot peppers can reduce your appetite by making you feel full faster by activating your digestion. A meal containing chili pepper reduces the amount of insulin required to lower the bodies blood sugar levels.

Capsaicin enhances circulation and raises body temperature by making blood vessels widen. This in turn leads to the bodies metabolism rising. This effect also reduces body fat accumulation.

Heart Health and Cholesterol

Contained in peppers are vitamins A and C, powerful antioxidants which help to wipe out free radicals that oxidize cholesterol and lead to heart disease.

Hot peppers act as a thinning agent by helping prevent blood clots. They do this by helping dissolve fibrin, an insoluble protein (necessary for blood clots to form) that can build up in blood vessels.

Bad cholesterol (LDL) will resist oxidation for a longer period of time when chili is added to the diet. Delaying this is a benefit as oxidation is a major risk for cardiovascular disease.

They help the blood vessels strengthen and become more elastic, thus they are able to better cope with blood pressure fluctuations.

Red peppers are a great choice for heart health because they are rich in lycopene. Green peppers contain soluble fiber which is effective at lowering cholesterol.

There is a higher risk of heart disease when your homocysteine levels are high, peppers contain folate and B6 which can lower these levels.

It should be noted that cultures who use consume a large amount of hot peppers have significantly lower rates of heart attack and stroke.

Help Prevent Cancer

It is believed that lycopene which is contained in red peppers can help prevent the following cancers: prostate; bladder; cervix; and pancreas. Beta-cryptoxanthin also found in red peppers is being investigated to help prevent lung cancer.

Studies performed on animals have shown that small doses of chili result in tumour shrinkage. The cause of cancer cell death appears to be coming about because capsaicin attacks the mitochondria (respiratory centers of cells).

Help Vision

Red peppers are loaded with beta-carotene, lutein, and vitamin C. Beta-carotene is essential for night vision and along with vitamin C helps reduce the risk of developing cataracts. Lutein helps lower the risk of macular degeneration of the eyes.

Orange peppers contain zeaxanthin which is known to protect against cataracts and macular degeneration.

Anti-oxidant

Hot peppers contain beta-carotene, which works as an antioxidant that prevents or repairs the damage caused by free radicals.

Inflammation

Hot peppers possess anti-inflammatory properties and can potentially reduce arthritis, rheumatism, and headache pain.

Stomach Health

Capsaicin can help kill bacteria in the stomach such as H. pylori which can lead to ulcers. Not only this but the capsaicin also helps stimulate the muccosal cells to release mucous to coat the intestines with a protective layer.

Hot peppers also help eliminate excess gas in the stomach.

Lungs and Sinuses

If you want to clear out the nose and lungs mucus membranes then consuming hot peppers will help. You also get the added benefit of sweating out some of the toxins the body is eliminating. They can even help asthmatics breathe more easily.

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Cool, Fast & Easy Cherry-Banana Smoothie summer recipe for Kids & Adults. Chelan is an early-ripening sweet cherry of the Pacific Northwest. Cherries provide an important source of potassium, Vitamin C, antioxidants and micronutrients. Antioxidants found in cherries may help to reduce the risk of heart disease and cancer. Cherries contain 19 times more beta carotene than blueberries or strawberries! Cherries also contain melatonin, which has been found to help regulate the body’s natural sleep patterns, aid with jet lag, prevent memory loss and delay the aging process. Cherries make us Happy & Healthy! 2 cups of Chelan cherries (pitted) 2 bananas (pealed) 1 cup of plain Yogurt Juice of 1 lemon 6 large ice cubes (or 12 small) Almond extract Blend till smooth. 2 servings.

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Vegetables and Fruits: Nutritional and Therapeutic Values

Diabetes and heart disease ravage America as major causes of premature and preventable death in the modern era. A diet higher in fruits and vegetables is a major way to combat these ailments. “Vegetables & Fruits: Nutritional and Therapeutic” acts as the nutritional facts label for all that produce that most of the time goes without one. Plant life in general should comprise most of the healthy modern human diet due to the vitamins and nutrients they present in every serving. “Vegetables & Fruits: Nutritional and Therapeutic” lists over 200 fruits and vegetables with a highly complete listing outlining each piece of produce’s protein, minerals, flavonoid contents and more- quite literally everything and anything one would wish to know. Enhanced with appendixes and an index, “Vegetables & Fruits: Nutritional and Therapeutic” has a highest recommendation for community library health shelves catering to nutritionists.

Vegetables and Fruits: Nutritional and Therapeutic Values Feature

Vegetables and Fruits: Nutritional and Therapeutic Values Overview

The modern synthetic diet, formulated to appeal to our inherent attraction to sugar, salt, fats, and calories at the expense of nutrition, leaves us over-fed and under-nourished. A considerable portion of chronic human diseases, including diabetes and heart disease, appear to be related largely to a diet that is inadequate in the essential vitamins, minerals, phytonutrients, and other constituents found in natural, unprocessed foods.
Employing a no-nonsense, tabular format, Vegetables and Fruits: Nutritional and Therapeutic Values presents detailed information on nutritional and therapeutic constituents and their applications for more than 200 vegetables and fruits currently available in North American markets. Edited by one of the world’s best known and respected researchers, this comprehensive reference guide begins with a general introduction to essential human values such as protein, minerals, vitamins, and fiber.
Five tables list nutritional and therapeutic values, vitamin and mineral content, and flavonoid, isoflavone, and carotenoid presence in raw vegetables. The sixth presents uses of vegetables and fruits to maintain health and fight disease. Five appendices provide lists of scientific and English names, as well as a review of chemical compounds and their sources.
Today, dietitians agree that plant foods should comprise the major part of the healthy human diet. Moreover, they have determined that fruits and vegetables are the keys to obtaining not just adequate vitamins and minerals, but a wide variety of other elements that can contribute therapeutically to human health. With the increasing emphasis on good nutrition and healthy eating, this handy guide is crucial to ensuring optimal nutrition from a plant-based diet.

Vegetables and Fruits: Nutritional and Therapeutic Values Specifications

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6/1/09 – 306 6/11/09 – 300 6/16/09 – 285 7/24/09 – 280 Today – 283 grrr Hawaiian Spirulina, – 300% more calcium than milk, 2300% more iron than spinach, 3900% more beta carotene than carrots, more protein than any other known food. Only 3 grams of Spirulina have more antioxidant and anti-inflammatroy activity than 5 servings of vegetables. www.nutrex-hawaii.com The list for this is to long for me to type so check it out… www.bokusuperfood.com

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Spirulina Facts That Will Interest You:

* Spirulina is a single-celled, microscopic blue green algae that is part of the cyanobacteria family. It grows in alkaline waters of South America, Africa and Mexico.

* The name “spirulina” is derived from the Latin word for “helix” or “spiral”; denoting the physical configuration of the organism when it forms swirling, microscopic strands.

* Spirulina has been around for literally billions of years. They are some of the earliest and simplest life forms on the planet.

* Spirulina range in size from 2 to 8 microns, which is about the same size as a human blood cell.

* Spirulina is grown for the marketplace by commercial processors who grow these superfoods in vast water farms.

Spirulina Facts: Nutritional Content

* Spirulina is thought to contain every nutrient required by the human body, in near-perfect ratios.

* It is especially rich in vitamin E, vitamin C, beta carotene and B complex, including B-12 (not found in plant foods), and chlorophyll.

* Spirulina is also rich in essential fatty acids, carotenoids and minerals like calcium, iron, magnesium, manganese, potassium and zinc.

* It is recognized to be the most complete food source known; no other food contains as many nutrients as spirulina.

* It has more beta carotene than any other food, ounce-for-ounce.

* Spirulina has an abundance of phytonutrients, many of them not yet identified.

Spirulina Facts: Protein Content

* Spirulina has is the highest protein content of any natural food — about 70%.

* It is also the world’s most digestible natural source of high quality protein, far surpassing the protein bioavailability of beef.

* The absorption of each ounce of protein in spirulina is four times greater than the same ounce of protein in beef.

* Since it already contains three times more protein (by weight), that means that spirulina contains twelve times more digestible protein than beef.

* The protein found in this algae superfood is complete, containing all eight essential amino acids, unlike beans and other plant-based foods that typically lack some of the essential amino acids.

Spirulina Facts: Comparisons to Other Foods

* Spirulina has twice the B-12 content and 2 to 6 times the iron content of liver.

* It has 10 times more beta-carotene than carrots.

* One 3-gram serving provides more antioxidant activity than 5 servings of fruits and vegetables.

* Spirulina produces twenty times as much protein as soybeans when grown on equal-sized areas.

* It produces two hundred times as much usable protein as cattle ranching, acre per acre.

What are the Differences Between Chlorella and Spirulina?

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Lycopene: Carotene, Carotenoid, Phytochemical, Tomato, Carrot, Watermelon, Papaya, Vitamin A, Plant, Photosynthesis, Beta- Carotene, Terpene, Isoprene, Conjugated system

Lycopene: Carotene, Carotenoid, Phytochemical, Tomato, Carrot, Watermelon, Papaya, Vitamin A, Plant, Photosynthesis, Beta- Carotene, Terpene, Isoprene, Conjugated system Feature

Lycopene: Carotene, Carotenoid, Phytochemical, Tomato, Carrot, Watermelon, Papaya, Vitamin A, Plant, Photosynthesis, Beta- Carotene, Terpene, Isoprene, Conjugated system Overview

High Quality Content by WIKIPEDIA articles! Lycopene is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits & vegetables, such as red carrots, watermelons and papayas (but not strawberries or cherries). Although lycopene is chemically a carotene, it has no vitamin A activity. In plants, algae, and other photosynthetic organisms, lycopene is an important intermediate in the biosynthesis of many carotenoids, including beta carotene, responsible for yellow, orange or red pigmentation, photosynthesis, and photo-protection. Structurally, it is a tetraterpene assembled from eight isoprene units, composed entirely of carbon and hydrogen, and is insoluble in water. Lycopene’s eleven conjugated double bonds give it its deep red color and are responsible for its antioxidant activity. Because preliminary research has shown an inverse correlation between consumption of tomatoes and cancer risk, lycopene has been considered a potential agent for prevention of some types of cancers, particularly prostate cancer.

Lycopene: Carotene, Carotenoid, Phytochemical, Tomato, Carrot, Watermelon, Papaya, Vitamin A, Plant, Photosynthesis, Beta- Carotene, Terpene, Isoprene, Conjugated system Specifications

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Scientific evidence from research and study all over the world show evidence on the huge range of health benefits from the consumption of bee products (includes bee venom therapy, honey, pollen, royal jelly and propalis.

In the year 1992, Dr. R. Chandra of John Hopkins University gave moderate amounts of bee pollen to a group of elderly patients and noted an increase in their immunity and a decrease in the risk of infections. He also demonstrated a direct link between the level of Iron, Zinc, B6 and Beta Carotene with a strong immune system (all components of the pollen).

Dallas Clouatre, Ph.D., a researcher and author told in his book Flower Pollen for Prostate Health, “Bee pollen consumption amoung men with prostate problems results in significant improvement and alleviation of symptoms. Specifically “less nightime urination, improved bladder emptying, and reduced prostate discomfort.”

Moreover, a Swedish study conducted by Dr. Gosta Leander also concluded that the pollen could significantly affect inflammation and swelling of the prostate gland.

“The nutritional tests supervised by the station at Bures on hundreds of mice have demonstrated that pollen is a complete food, that it is possible to let several generations be born and live without the least sign of distress, while nourishing them exclusively on bee pollen.” British Royal Society of Naturalists stated after researching the health effects of bee pollen for years.

Research has shown that bee pollen contains a substance which inhibits the development of numerous harmful bacteria, including E. Coli.

Clincial studies have shown that bee pollen has a regulatory effect on intestinal function, relieving even the most stubborn constipation.

Studies also show that bee pollen is high in enzymes and co-enzymes. Enzymes are necessary in the body for digestive and immune functions. The enzymes present in bee pollen are especially important for a balanced chemical metabolism.

This balancing or regulating function may be the key factor in the pollen’s ability to assist in weight regulation. The pollen is approximately a 25% complete protein containing at least 18 amino acids, more than 12 vitamins, 28 minerals, 11 enzymes and co-enzymes, 14 beneficial fatty acids, and 11 carbohydrates.

The pollen from the bee is low in calories at 90 calories per oz. (approx. 2 tsps.).

The substance contains Lecithin, which helps dissolve and flush fat out of the body, which in turn lowers low-density lipoproteins (LDL) and raises high-density lipoproteins (HDL).

Bee pollen stimulates metabolism and curbs the appetite due to its Phenylalanine content [one of the essential amino acids]. It is also a powerful antioxidant (one of the highest) and has high polyphenol content — a super bioflavinoid.

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www.karenrothnutrition.com Most of us only think about the green ones. But the yellow, red and orange are not only beautiful and add a visual interest to dishes, they are tastier. Green Peppers are picked before they are ripe which is why they are cheaper. They are often bitter and some people dont tolerate them. But if left to ripen they will turn yellow, orange, and then red. These are much more flavorful. The Orange and Yellow taste fruity. The red bell pepper is the most mature and contains more nutrients. A red pepper has over 10 times more beta-carotene than green bell peppers and twice the Vitamin C of an orange. Because of the high levels of Vitamin C, beta-carotene, and lutein, this food protects our eyes by helping ward off cataracts and macular degeneration. These are actually easier to digest than green peppers too. They are a good source of fiber and a concentrated source of lycopene making it heart healthy. And this is an excellent food if you are watching your calories. Just one cup of raw red bell peppers contains only 25 calories. You can get bell peppers year round, but they are their most nutrient dense in the summer months. When shopping, choose the ones with the deepest colors with green stems and firm to the touch. Avoid the ones that are wrinkled or feel soft. Bell peppers are 3rd on the list of most heavily sprayed pieces of produce. So you want to purchase these organic. The organic versions will also not have wax coating that is so hard to remove …

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Natural foods chef Andrea Beaman shares a quick and nutritious squash and carrot soup recipe filled with beta carotene.

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