Posts Tagged “health benefits”
The Cranberry Institute has launched its latest digital resource, The Berry Best Guidebook, which compiles all the research behind the health benefits of cranberries. While decades of research support the role of cranberries in health, new studies continue to uncover even more potential benefits.
The online resource makes it easy to explore the bioactive compounds in the fruit and their proven effects. The guide includes links to help access each section including stomach – suppression of H. pylori, gut microbiome, urinary tract health, support of nerve cells and cognition, and others.
While most cranberries are harvested between September and October in the U.S., all forms of cranberry (juice, fresh, sauce, or dried berries) are healthy and can be enjoyed year-round.
The fruit is rich in healthful bioactive compounds including polyphenols such as proanthocyanidins (PACs), anthocyanins, and flavonoids, and are one of the only foods rich in A-type PACs which give cranberries the ability to inhibit bacterial adhesion in the body.
Cranberry anthocyanins have been shown to be the most highly available to the body.
Cranberry polyphenols help prevent biofilm formation, which benefits the body by keeping bad bacteria at bay. Biofilm is a layer of bacteria that grows and sticks to a surface, this can happen during the early stages of the development of an infection in the body.
An evaluation of food data collected from more than 3800 people through the National Health and Nutrition Examination Survey from 2005 to 2010 was used to develop a dietary index for healthy gut microbiota.
The research identified cranberries as part of a short list of foods found to benefit gut microbiota diversity and production of short-chain fatty acids (SCFAs), a metabolite produced by the fermentation of fiber by the gut microbiome. A growing body of research supports the role of SCFAs in fighting inflammation and supporting immunity.
Other benefits of the fruit include supporting oral health, cardiometabolic health, and cardiovascular support.
Researchers at the University of Lleida (UdL) have discovered that red-fleshed apples improve endothelial function, which regulates blood flow, reduces inflammation, and modulates the immune system in people with high cholesterol.
Laura Rubió, one of the project’s lead researchers, highlighted that the benefits of red-fleshed apples are “superior” due to the significant improvement in inflammation markers. This variety is not grown in Spain, and now researchers are looking for ways to process and commercialize it so consumers can benefit.
The ‘AppleCOR’ project emerged from a collaboration with IRTA, which was testing a red-fleshed apple grown and sold in northern European countries but not in Spain.
This is because red-fleshed apples contain “anthocyanic phenolic” compounds, which are also found in fruits like blueberries and black grapes. These compounds had never been studied at such levels in apples before, and since they are known to have health benefits, the researchers decided to investigate if the same effects occurred in this apple variety.
The researchers began the final phase of the project by recruiting over 100 volunteers, who ate apples for six weeks. They compared the effects of red-fleshed apples with white-fleshed varieties, consumed either as a snack or as an infusion.
The results showed that all apples provided health benefits to the volunteers, but the red-fleshed apples were superior, particularly in preventing chronic cardiovascular diseases in people with high metabolic risk, such as those with hypercholesterolemia.
In addition to UdL and URV, the study involved researchers from the Institute of Vine and Wine Sciences (CSIC, University of La Rioja), the Nutrition and Health Unit of Eurecat, the Pere Virgili Health Research Institute (IISPV), and the Biomedical Research Unit at Sant Joan University Hospital in Reus.
Apples with red flesh, both inside and out, occur naturally in some regions of Central Asia. Their flesh displays a red hue instead of the typical off-white color found in most commercial apples. Some varieties include Pink Pearl, Pink Sparkle, and Geneva Crab.
BAKERSFIELD, CA — Grimmway Farms, a global leader in fresh produce, is promoting the health and nutritional benefits of baby carrots in a nationwide campaign targeting grocery retailers and shoppers. The I Love Baby Carrots campaign runs through October and tells the multi-faceted story of baby carrots using social media, brand ambassadors, and local and trade media channels.
“Grimmway has been known for our delicious baby carrots since we first introduced them to the market nearly 30 years ago,” said Grimmway Farms Executive Vice President Eric Proffitt. “As the market leader in healthy, fresh produce, this campaign is an opportunity for us to help retailers tell the complete baby carrot story – from the inception of the category, to how they are grown and processed, to the convenience and nutritional benefits they offer to kids and families.”
Baby carrots have long been synonymous with eye health, but Proffitt noted there are several other proven benefits of these crunchy and versatile snacks, including increased antioxidant protection, reduced inflammation, and improved heart and skin health. In fact, research findings presented at the 2024 annual meeting of the American Society of Nutrition found that eating a single serving of baby carrots just three times a week can increase skin carotenoid levels by more than 10 percent.
“Generations of families have long enjoyed the health benefits and convenience of baby carrots, whether as lunchbox snacks, paired with dips, or incorporated into recipes,” Proffitt noted. “We’re excited to share all the reasons why even more shoppers should fall in love with them too.”
Shoppers are invited to follow #ILoveBabyCarrots on Instagram and tune into @grimmwayfarms Wednesdays through October 9, 2024.
About Grimmway Farms
Headquartered in Bakersfield, California, Grimmway Farms traces its roots to a produce stand opened by the Grimm brothers in the early 1960s. Grimmway is a global produce leader and one of the largest producers of carrots. Grimmway supplies more than 65 organic, USA-grown crops and brands include Cal-Organic Farms and Bunny-Luv.
A new study shows that storing blood oranges in cool temperatures boosts the fruit’s antioxidants and other health benefits.
The fruit, known for its deep red flesh which contains an antioxidant pigment, is rich in useful health compounds that include anthocyanins, flavonoids, polyphenols, hydroxycinnamic acids, and ascorbic acid. All compounds are linked to several health benefits including anti-inflammatory, antidiabetic, antiviral, antiobesity, and antitumor properties.
The study shows that storing the orange at ambient temperatures can degrade the bioactive compounds and shorten its shelf life due to water loss, increased respiration, and fungal decay.
The oranges were harvested from a research plot at the North Florida Research and Education Center in Quincy, FL, and immediately transported to the lab at the University of Florida.
The new University of Florida report shows that storing blood oranges at 40 to 53°F enhances anthocyanin, phenolic content, and antioxidants. When they lowered the temperatures 43 to 46°F, they also preserved fruit firmness, weight loss and sugar content.
The fruit is commonly grown in countries with cold Mediterranean climate like in Italy and Spain. In the United States, blood oranges grow primarily in California.
Florida citrus growers might have a hard time growing the variety in the state, due to its subtropical weather. Anthocyanin develops when the fruit is exposed to cold temperatures for at least 20 days, weather conditions that are rare in the state.
Lead author of the study, Fariborz Habibi says growing the variety might not be viable just yet for Floridian growers.
“Although blood oranges typically command higher prices than other common varieties, such as navel or Valencia oranges, it is unclear if farmers could substantially increase their per-acre income by adding them to their crop selection and then storing them for internal color development,” Habibi explained.
“Improved fruit quality from the storage method presents a promising opportunity for the Florida citrus industry. However, further study is needed before recommending anything to growers.”
As the common proverb goes, an apple a day keeps the doctor away. After a recent Penn State study, it appears the same may be true about avocados.
Nutritional science researchers Kristina Petersen and Penny Kris-Etherton found, in a study of 1,008 U.S. consumers, that eating just one avocado a day improved overall diet quality among participants.
“Previous observational research suggests avocado consumers have higher diet quality than non-consumers,” Petersen said in a press release. “So, we developed this study to determine if there is a causational link between avocado consumption and overall diet quality.”
The scientists examined changes in the Healthy Eating Index, a measure of diet quality based on national Dietary Guidelines, after the addition of a daily avocado.
They used an exploratory analysis approach to examine changes over 26 weeks. Petersen and Pugh hoped to assess the link between HEI and food intervention on cardiometabolic risk–related outcomes, as few past clinical trials have evaluated diet quality change.
They randomly split participants into two groups. One continued its usual diet, limiting avocado intake, while the other incorporated one avocado a day.
Of the control group, 72% were female. The self-reported racial and ethnic distribution of the cohort was 69% white, 21% Hispanic, 15% Black, and 6% Asian. The remaining 10% either did not answer, were listed as American Indian, or checked multiple races or ethnicities.
At week 26, a greater increase in the HEI score was observed in the avocado-supplemented diet group than in the habitual diet group. The reason for the change was more surprising than the outcome.
“We determined that participants were using avocados as a substitute for some foods higher in refined grains and sodium,” Petersen said. “In our study, we classified avocados as a vegetable and did see an increase in vegetable consumption attributed to the avocado intake, but also participants used the avocados to replace some unhealthier options.”
Petersen said she hopes implementation of healthier diets will help reduce incidents of chronic and preventable conditions, like heart disease, type 2 diabetes, and kidney disease.
The Avocado Nutrition Center supported the study but did not contribute to data analysis or interpretation, the university said.
By Diana McClean, Ocean Mist Farms
I often sing the praises of artichokes being easy to prepare, fun to eat and a great ingredient in salads to desserts. However, today I want to make sure that you are aware of the superior nutrition benefits found in this edible flower bud! Immunity and nutrition is top of mind for many of now as we protect ourselves from cold and flu season (COVID too).
I’ve listed eight nutritional highlights from gut boosting properties to fatigue-fighting benefits found in fresh artichokes and backed by science. Hang onto this information as you decide on the fresh veggies to add to your shopping list and meal rotation.
1. Gut Boosting
Artichokes contain both prebiotics and probiotics which have been shown to positively impact the composition of the gastrointestinal microbiota, leading to improved immunity, digestion, and nutrient absorption. The gut microflora is essential for inhibiting pathogenic bacteria growth which is essential for a healthy gut!
2. Anti Inflammatory
Artichokes have long been used as a digestive aid to reduce inflammation and therefore symptoms of IBS, including bloating, abdominal pain, and cramps, as well as reducing both diarrhea and constipation through normalization of GI mobility. Extracts from artichoke leaves have also been used to reduce IBS symptoms and evaluated in at least two clinical studies.
3. Anti- Aging
Artichokes rank No. 1 over all vegetables in terms of antioxidant count, according to research conducted by the US Department of Agriculture. A recent study testing polyphenols in artichokes found them to be potential anti-inflammatory agents by protecting the lymphatic vessels from oxidative damage as well as improving the expression of genes involved in anti-aging processes.
4. Appetite- Reducing
People who incorporate more fiber into their meals generally report feeling more satiated and eat less. Prebiotic fiber like inulin, which is found in artichokes, appear to have additional benefits in terms of healthier body weight.
Researchers found that daily prebiotic consumption reduces appetite, lowers body weight and/or fat mass, and improves glucose tolerance.
5. Sleep- Promoting
A double-blind placebo-controlled clinical trial found that supplementation of magnesium helped improve subjective measures of insomnia, sleep efficiency, and sleep time as well as early morning awakening in elderly people.
Just one medium artichoke contains 77 mg of magnesium, almost 20 percent of the recommended daily intake.
6. Blood Sugar Balancing
Often referred to as “good bacteria”, probiotics are similar to the bacteria found naturally in the body; prebiotics such as the inulin in artichokes stimulate the growth and health of these probiotics “good bacteria”. In a recent review study, researchers concluded that probiotics can help reduce inflammation, increase insulin sensitivity and reduce autoimmune response.
7. Fatigue Fighting
Millions of Americans suffer from chronic fatigue syndrome. Poor gut flora has been linked to decreased nutrient absorption and therefore less efficient energy production. Since artichokes are a good source of pre-and pro-biotics, they can help combat fatigue and promote increased energy for those who regularly consume them.
8. Special Diet-Friendly
Because artichokes are gluten and grain-free, dairy-free, nut and nightshade-free, and low in carbohydrates and fat, they fit into any diet and lifestyle. Whether you prefer paleo, vegetarian, vegan, Whole30, and/or keto, artichokes can be a welcome part of your diet.
A North Carolina sweet potato grower and shipper is promoting the health benefits of North Carolina Sweet potatoes this season.
Nash Produce of Nashville, N.C. reports sweet potatoes are becoming very popular because it is packed with fiber in addition to many essential vitamins and minerals. Additionally, the sweet potato is a well-rounded product that doesn’t require a lot of extra effort.
The company notes Consumers are increasingly interested in incorporating the tasty tuber in their snacks and meals, whether with restaurants or at their local supermarket.
Nash Produce plans to highlight the value of health and versatility of the sweet potato this year as studies are showing health benefits to consuming sweet potatoes due to their naturally high levels in beta-carotene, fiber, and essential vitamins and minerals.