Health-promoting properties of fruits, vegetables and their preserves


Consumption of green vegetables has a proven prophylactic effect against lung diseases. It also speeds up the patient’s recovery and prevents cancer. What to eat to enjoy healthy lungs?

Common features of green vegetables

According to the latest guidelines of the Institute of Food and Nutrition, vegetables and fruits are the basis of the pyramid of healthy nutrition, and thus should form the basis of our daily diet. Special attention should be paid to vegetables in green color, especially in the context of supporting cancer treatment. This group includes, for example, leaf vegetables, such as lettuce, spinach, sorrel, cruciferous vegetables, and some legume seeds. These vegetables are characterized by high content of nutrients and low content of sugars and fats, which makes them low-calorie vegetables. Thanks to the content of antioxidants, such as vitamins C and E, they have anti-inflammatory and anti-cancer effects. In addition, green vegetables are a valuable source of folic acid and magnesium.


Leaf vegetables for the lungs

Among the leaf vegetables, we can distinguish parsley, spinach, various types of lettuce, leaf chicory, cress, endive, sorrel, rocket, lamb’s lettuce, watercress. Their nutritional value depends on the season, freshness and species. It is worth noting that eg dark green leaves may contain about 50 times more nutritional value than light green leaves from the center of the cabbage head. It should be remembered that fresh vegetables have better health effects than those subjected to heat treatment.

Deciduous vegetables are a good source of folic acid, especially important for pregnant women and those planning to become pregnant due to the prevention of neural tube defects. In addition, they contain fiber, vitamin K, C, lutein, carotenoids and flavonoids. They are compounds showing antioxidant, antioxidant activity, which may inhibit the development of cancer cells.

In addition, it is suggested that the consumption of foods containing antioxidants is associated with better lung function and may prevent chronic obstructive pulmonary disease. Similar properties may also be exhibited by fresh herbs, such as mint, basil or nettle, but traditionally they are eaten in a dried form, in small amounts.

Cruciferous vegetables

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Cruciferous vegetables belong to the cruciferous family. Among them, we distinguish all types of cabbage, Brussels sprouts, broccoli, cauliflower, kale, swede. They are a rich source of ingredients that have a positive effect on the human body.

Glucosinolates deserve special mention. They are compounds belonging to thioglikozydów occurring in cruciferous plants. In themselves they are compounds with insignificant biological activity, but when they are hydrolyzed (under the influence of the enzyme, myrosinase, which is activated by shredding, biting, chewing), this activity increases significantly. The products of this transformation are isothiocyanates. They exhibit antibacterial, antiviral and, above all, anti-cancer activity. They have the ability to excrete carcinogens from the body and can increase the apotheosis of cancer cells, thereby limiting their development and metastatic capacity. The consumption of cruciferous vegetables reduces the risk of cancer of the stomach, colon, rectum and lungs.

It is worth noting that the average consumption of cruciferous vegetables does not cause any toxic effects, however, their excessive consumption (more than 500 g per day) may be associated with a voluntary action due to blocking the absorption of iodine. Persons struggling with thyroid problems and people whose diet is characterized by iodine deficiency are particularly vulnerable.

Leguminous vegetables

Leguminous green vegetables are broad beans, peas, as well as green beans. Their consumption causes a reduction in the level of bad cholesterol in the blood, and as a consequence supports the metabolic process and reduces the risk of obesity. This is a property that is particularly beneficial to the lungs. This organ is often squeezed through the greasy chest. As a result, proper breathing is difficult, which may even lead to hypoxia.

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Other green vegetables

The rarely used horseradish leaves in the kitchen deserve a distinction among green vegetables. Both horseradish leaves and oil produced from them for many years are used in folk medicine for the treatment of various diseases. They exhibit hypotensive, hypolipemic, hypoglycemic, anti-inflammatory and antifungal effects. This plant contributes to the inhibition of proinflammatory cytokines production. The pro-health activity is due to the content of bioactive compounds such as flavonoids, carotenoids and sterols.

Another vegetable that can be used in the prevention of cancer, including lungs, it’s chive. It belongs to the bulbous family and has a strong antibacterial effect.

Posted on: January 13, 2020

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