Two Common Vegetables in Spanish Cuisine Improve Cholesterol and Diabetes

The study showed that two common vegetables in Spanish cuisine

help prevent diabetes By controlling blood sugar levels, they reduce cholesterol and have an antioxidant effect that promotes disease prevention.

They are called superfoods thanks to his excellent nutritional propertieswhich are superior to other foods and provide many advantages become great allies for improvement health of people.

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Andrea Reyes

Its inclusion in Healthy diet as well as his daily consumption This is important because they will contribute antioxidants and vitamins what will strengthen the immune system.

A team of researchers from the Andalusian Institute for Research and Training in Agriculture, Fisheries, Food and Organic Production (Ifapa) discovered in these vegetables biologically active compounds which help prevent chronic degenerative diseases, cardiovascular and neurodegenerative conditions.

You’re probably wondering what these vegetables are, what their nutritional value is, and how this research was conducted. To resolve these doubts, continue reading this article, which will be very useful for you for conscious, healthy and preventive nutrition for various pathologies.

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Belem Candia

Which two vegetables in Spanish cuisine improve cholesterol and diabetes?

The investigation revealed the main thing biologically active compoundsit’s in two dishes initially vegetable which are useful for health and to prevent chronic diseases.

It’s about black garlic and black onionAccording to researchers from the Andalusian Institute for Research and Training in Agriculture, Fisheries, Food and Organic Production (Ifapa).

This beneficial effect was identified through characterization, bioavailability and metabolism studies published in the journals Antioxidants and Food & Function.

This scientific work determined that black garlic and black onion are foods rich in… flavonoids and organosulfur compounds, which are plant substances that have beneficial effects in preventing degenerative diseases such as cancer, diabetes, cardiovascular and neurodegenerative pathologies.

The most important organosulfur compounds found in these vegetables are two: Aliinawhich is associated with a reduction in oxidative stress that causes liver cell damage, and methiineassociated with properties that have a beneficial effect by controlling the level blood sugar level associated with diabetes.

In addition, a potential effect was identified anticholesterol, anticancer and antimicrobial agent

in these products.

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Belem Candia

Black garlic is food Japanese origin which is characterized by its color, soft texture and slightly sweeter taste than traditional. He’s also rich antioxidants because of him Vitamin C. Black onion, in turn, is a vegetable with sweet and sour taste which has minerals and vitamins A, B, C and E.

This study was carried out with the help of volunteers What They ate these vegetables and provided urine samples during next 24 hours. This made it possible to identify which compounds are excreted from the body and their transformations during digestion.

These incredible discoveries formed the basis future research about the role they can play black garlic and onion black on people’s health.