Title : Leeks - Anti-Cancer and Heart Protective Benefits
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Leeks - Anti-Cancer and Heart Protective Benefits
Popular health Benefits leeks
leeks are versatile , tasty and easy to prepare, so do not let their relative unfamiliarity deter you. Leeks have a lot to offer in the way of good health and, like garlic, it is believed that much of its therapeutic effect comes from its sulfur-containing compounds such as allicin.
Allicin is not only anti-bacterial, anti-viral and anti-fungal, but research has shown that as it digests allicin in your body, sulfonic acid is produced, a compound that neutralizes faster than any other compound known dangerous free radicals.
Leeks also contain kaempferol, a natural flavonol which is also found in broccoli, kale and cabbage. Kaempferol is impressive in its vast potential yet powerful tool to improve human health. Research has been linked not only to a reduced risk of cancer, but also a lower risk of many chronic diseases. As it reported in Mini Reviews in Medicinal Chemistry.
"Some epidemiological studies have found a positive association between the consumption of foods containing kaempferol and a lower risk of developing various diseases such as cancer and cardiovascular disease.
Numerous clinical studies have shown that kaempferol and some glycosides kaempferol have a range of pharmacological activities, including antioxidant, antiinflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective, anti-diabetic, anti-osteoporosis, estrogenic / antiestrogenic, anxiolytic, analgesic and antiallergic . "
Anti-cancer and heart protection benefits
Kaempferol, and by association, leeks, also known to protect coatings blood vessel damage, possibly by increased production of nitric oxide (NO), which helps the blood vessels to dilate and relax.
Consuming large amounts of allium vegetables, including leeks, has also been shown to reduce the risk of gastric cancer significantly and potentially colorectal cancer. As written in Environmental Health Perspectives
"allium vegetables have been shown to have beneficial effects against various diseases, including cancer. Garlic, onions, leeks, chives and have been reported to protect against colorectal cancer and stomach ...
the protective effect seems to be related to the presence of organic sulfur compounds and allyl derivatives mainly that inhibit the forestomach carcinogenesis, esophagus, colon, mammary gland and lung experimental animals ".
Leeks are antioxidants great source of vitamins and
Leeks contain significant amounts of vitamins A and K, along with healthy amounts of acid folic, niacin, riboflavin, thiamine and magnesium. Adequate intake of leeks during pregnancy can help prevent neural tube defects in newborns. B vitamins in leeks, in particular, can support heart health, keeping homocysteine levels in balance (high levels of homocysteine are associated with heart disease, blood clots, and stroke).
Leeks also provide a concentrated source of antioxidants, even when compared with other foods rich in antioxidants. For example, leeks have a total polyphenol content (TPC) of 33 milligrams per 100 grams of fresh edible portion. In comparison, red pepper 'TPC is 27 milligrams and carrots' 10 milligrams.7 For more information about the leeks, be sure to read "What are the good leeks?"
leeks likely to provide many health benefits powerful garlic and onion
Leeks which have not been subject to the extensive amount of research that garlic and onions have. However, that does not mean they are less healthy than their cousins allium. In fact, leeks likely share many of the same health properties support of garlic and onions.
Studies have shown, for example, more than 150 beneficial health effects of garlic, 8 including reducing your risk of heart disease, high cholesterol and high blood pressure, and several cancers such as brain, lung and prostate cancer.
Onions, similarly, are also linked to cancer and diabetes-fighting properties and decreased rigidity of blood vessels by releasing nitric oxide (this may lower blood pressure and the risk of heart disease). As pointed out by the World's Healthiest Foods, is expected to leeks also offer these impressive benefits.
"Given its content substantially polyphenols, including its remarkable amounts of kaempferol, expect to see the overlap with garlic and onion in terms of support for many health problems related to oxidative stress and chronic low level inflammation.
These health problems include atherosclerosis, type 2 diabetes, obesity, rheumatoid arthritis, and inflammation of allergic airway. also expect to see leeks provide measurable amounts of protection against several different types of cancer, especially likely including colorectal cancer.
is important to remember that even in the absence of research studies to confirm the health benefits , leeks still belong to the same family of allium vegetables such as onions and garlic contain many substances and health support that are similar to (or identical) to substances in their fellow allium vegetables. "
Adding More leeks to your life
Cooking with leek is easier than it seems. Look for firm leeks with dark green leaves and a (not yellow) white collar. Stick with those who are 1.5 inches or less in diameter, such as large leeks can become excessively fibrous and tough. To use fresh leeks, cut green top and root and remove the outer leaves.
Cut them in half (lengthwise) and wash with running water. Thinly sliced leeks can be sauteed quickly to eat as a side dish or can add to raw salads. Leeks work well with eggs, fish, poultry and beef, as well as in soups and stews. For inspiration, try the recipe below.
leek and celery root Soup10
Ingredients
- 3 tbsp. unsalted butter
- 2 medium leeks (white and light green parts only), trimmed, halved lengthwise, cut crosswise into thin slices crescent thoroughly rinsed and drained
- 1 medium yellow onion, thinly sliced
- 1 tsp. kosher salt; more to taste
- celery root 1-1 / 2 pounds (about 1 large)
- 3/4 cup heavy cream (raw)
- 1/4 cup heavy cream (raw); more as needed
- freshly ground black pepper
- thinly sliced 1/4 cup fresh chives
addresses
In a 4-liter or a heavy-bottomed pot larger, melt butter over medium-low heat. Add the leeks, onion and a generous pinch of salt and cook, stirring occasionally, until very soft and lightly browned, but not browned, 15 to 20 minutes. Reduce heat to low if you see signs of browning.
Meanwhile, peel the celery root with a sharp knife (wait to cut a little off the outside while cutting). Halve the peeled celery root lengthwise and cut each half into 1-inch thick. Each wedge cut transversely into slices 1/4. You should have about 5 cups.
Add the celery root, 1 teaspoon salt and 1/2 cup water to the leeks. Cover and cook until celery is tender, 10 to 15 minutes. (Check from time to time, if all the water out of the cooks and vegetables begin to brown, add another 1/2 cup water.) Add 4-1 / 2 cups water, bring to a simmer, and continue cooking another 20 minutes. Let it cool down a bit.
Puree the soup (with a hand blender or in small batches in a blender base) to a very smooth and creamy. Cool completely and then store in the refrigerator at least overnight or for up to two days.
About an hour before serving, put the cream in a small bowl and stir in enough of the cream to the mixture reaches the consistency of yogurt. Leave the mixture of cream at room temperature until ready to serve soup. (If the cream is too cold, the soup cool.)
Reheat the soup. (If it is too thick, gradually thin with water. As many as 1 cup) Taste and add more salt if necessary. Ladle the soup into small espresso cups or bowls. Top each serving with a small spoonful of creme fraiche (which should float on top of the soup). Finish each cup with a pinch of black pepper and a pinch of chives.
Makes about 6 cups.
Source: healthyfoodplans.net
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