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The influence of processing and preservation on the retention of health-promoting compo... - 0 views

Matti Narkia on 27 Mar 09

The influence of processing and preservation on the retention of health-promoting compounds in broccoli. Galgano F, Favati F, Caruso M, Pietrafesa A, Natella S. J Food Sci. 2007 Mar;72(2):S130-5. PMID: 17995854 DOI: 10.1111/j.1750-3841.2006.00258.x

<div class="cArrow"> </div><div class="cContentInner">The influence of processing and preservation on the retention of health-promoting compounds in broccoli. Galgano F, Favati F, Caruso M, Pietrafesa A, Natella S. J Food Sci. 2007 Mar;72(2):S130-5. PMID: 17995854 DOI: 10.1111/j.1750-3841.2006.00258.x</div>

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When it comes to brain protection, there is nothing quite like blueberries! - 0 views

www.lef.org/...2006_report_blueberries_01.htm

blueberries healthy foods alternative health

shared by Robert Peil on 04 Sep 09 - Cached

Robert Peil on 04 Sep 09

Improved Memory and Brain Function is now suggested by a new report on blueberries by Russell Martin. This research has linked blueberries with improved memory retention and motor coordination that normally accompany aging.

<div class="cArrow"> </div><div class="cContentInner">Improved Memory and Brain Function is now suggested by a new report on blueberries by Russell Martin. This research has linked blueberries with improved memory retention and motor coordination that normally accompany aging.</div>

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Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound Sulforaphane - 0 views

www.naturalnews.com/025893.html

2009 March naturalnews news broccoli cooking heating cancer anti-cancer compound sulforaphane retention raw nutrition

shared by Matti Narkia on 27 Mar 09 - Cached

Matti Narkia on 27 Mar 09

(NaturalNews) Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry. "Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli," the researchers wrote.

<div class="cArrow"> </div><div class="cContentInner">(NaturalNews) Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry. "Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli," the researchers wrote.</div>

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