The evidence that a diet high in fruits and vegetables may increase the risk of chronic diseases, such as reducing cardiovascular disease and cancer, and phytochemicals such as phenols, flavonoids and carotenoids from fruits and vegetables a major role in reducing chronic disease risk to play. In the laboratory found apples are very strong antioxidant activity, inhibition of cancer cells, decrease in fat oxidation and lower cholesterol.

Apples contain a variety of phytochemicals, including quercetin, catechin, phloridzin and chlorogenic acid, all powerful antioxidants.
Apples are strong antioxidants, which in turn inhibiting cancer cells, reduce the burning of fat and cholesterol. Moreover, the antioxidant activity of apples also helps prevent age-related problems such as loss of memory. Thus an apple to eat every day, you make more intelligent and alert. (more…)

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.

Broccoli is a fiber find. Not only is it a rich source, but half of its fiber is insoluble and half is soluble, helping to meet your needs for both types of fiber. But the story doesn’t end with broccoli’s rich array of nutrients. Broccoli provides a health bonus in the form of protective substances that may shield you from disease. Botanically, broccoli belongs to the cabbage family, collectively known as cruciferous vegetables. (more…)