Latest Researches
 Eating berries protect brain against ageing
 Eating berries helps in protecting the brain against ageing and memory loss. Strawberries, blackberries and blueberries are rich in compounds called polyphenolics, which help the brain carry out its functions.

Taking fruits with deep orange, red or blue pigments can even reverse brainpower loss; according to a new study. The natural compound called polyphenolics found in fruits, vegetables and nuts have an antioxidant and anti-inflammatory effect that may protect against age-associated decline.

Polyphenolics help microglia, which cleanse toxic proteins linked to age-related memory loss and other symptoms of mental decline. Besides, "the microglia become over-activated and actually begin to damage healthy cells in the brain.

 Grapefruit helps in treating diabetes
 Grapefruit has shown promise in the treatment of diabetes due to presence of antioxidants in it. Naringenin, which gives grapefruit its bitter taste, can do the same job as two separate drugs used in managing Type 2 diabetes.

Diabetes occurs when the body is unable to produce enough insulin to properly regulate blood-sugar levels. Naringenin helps to increase the body's sensitivity to insulin. It also helps sufferers maintain a healthy weight, which is a vital part of diabetes treatment.

The blood is flushed with sugars after a meal, causing the liver to create fatty acids, or lipids, for long-term storage. Weight gain puts diabetics at risk of health problems and reduces the effectiveness of insulin.

Scientists found that naringenin makes the liver burn fat instead of storing it. Its effect mimics the action of fenofibrate and rosiglitazone, two lipid-lowering drugs used to control Type-2 diabetes.

 Broccoli may help to prevent Crohn's disease
 Eating broccoli and plantain can help fight Crohn's disease, an inflammatory disease of the intestines that affects any part of the gastrointestinal tract from mouth to anus.

A research team from Liverpool University has found that certain types of soluble fibre can help prevent bacteria from sticking to the gut's walls, and hence reduce the progress of the disease.

Researches found soluble fibre from plantain and broccoli - dubbed a "superfood" for its abilities to fight cancer and prevent furring of arteries - had a marked effect.

Bananas, from the same family and more commonly available, were also likely to be beneficial. However, it contained less soluble fibre so people would have to consume more.

 Plant agents helps in preventing skin cancer
 Scientists at The University of Texas Health Science Center San Antonio report that certain plant substances, which occur naturally in grapes, berries, walnuts and a number of other plant-based foods have shown promise to prevent skin cancer.

The compounds, which occur naturally in a number of plant-based foods, were tested and had been engineered to develop skin cancer. The natural cancer fighting agents include resveratrol, found in the skin of red grapes and grapeseed extract.

These agents include resveratrol (found in the skin of red grapes and grape seeds), calcium D-glucarate (present in many fruits and vegetables) and ellagic acid, found in a host of berries and in walnuts.

Others are calcium D-glucarate, a salt of D-glucaric acid, which is present in the human bloodstream and in many fruits and vegetables, and ellagic acid, found in a host of berries and in walnuts. Each of these compounds work in a different way, so giving them in combination is most protective.

 Eat more fruits and veggies cut lung cancer risk
 A diverse diet of fruits and vegetables may decrease the risk of lung cancer. Using information from the ongoing, multi-centered European Prospective Investigation into Cancer and Nutrition (EPIC) study, researchers evaluated 452,187 participants with complete information, 1,613 of whom were diagnosed with lung cancer.

Information was obtained on 14 commonly eaten fruits and 26 commonly eaten vegetables. The fruits and vegetables evaluated in the EPIC study consisted of a wide variety of fresh, canned or dried products.

Previous results from the EPIC study showed that the quantity of vegetables and fruits may decrease risk of lung cancer; in particular the risk of one specific type of lung cancer, squamous cell carcinoma, decreased in current smokers.

The researchers on the current study found that risk of lung cancer also decreased when a variety of vegetables was consumed. In addition, the risk of squamous cell carcinoma decreased substantially when a variety of fruits and vegetables were eaten.

Fruits and vegetables contain many different bioactive compounds, and it makes sense to assume that it is important that you not only eat the recommended amounts, but also consume a rich mix of these bioactive compounds by consuming a large variety.

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