Antioxidant Capacity of Alfalfa
Based on the fresh weight of the vegetable,
garlic had the highest antioxidant activity against peroxyl radicals
(19.4) followed by kale (17.7), spinach (12.6), Brussels sprouts,
alfalfa sprouts, broccoli flowers, beets, red bell pepper, onion, corn,
eggplant (9.8-3.9) cauliflower, potato, sweet potato, cabbage, leaf
lettuce, string bean, carrot, yellow squash, iceberg lettuce, celery,
and cucumber (3.8-0.5).
had the highest antioxidant activity against hydroxyl radicals followed
by Brussels sprouts, alfalfa sprouts, beets, spinach, broccoli flowers,
and the others.
Previously, some fruits were shown to contain high
antioxidant activities. In this paper, we report the antioxidant
activities of 22 common vegetables, one green tea and one black tea,
measured using the automated oxygen radical absorbance capacity assay
with three different reactive species: a peroxyl radical generator, a
hydroxyl radical generator, and CU2+, a transition metal.
The green and black teas had much higher antioxidant
activities against peroxyl radicals than all these vegetables. However,
the tea also showed a prooxidant activity in the presence of CU2+,
which was not found with any of the vegetables studied.
News Extract from
Journal of Agricultural and Food Chemistry,
OF TEA AND COMMON VEGETABLES
Cav GH, Sofic E,
Sprouts May Cut Risk of Cardiovascular Disease
In past studies, compounds in broccoli sprouts
have been shown to reduce the risk of getting breast and colon cancer
and to act as an anti-bacterial agent against Helicobacter pylori, an
organism associated with causing stomach ulcers. As reported in the May
10, 2004 edition of Time , a new study indicates that eating broccoli
sprouts may cut the risk of stroke, high blood pressure and
The study, headed by University of Saskatchewan
health scientist, Bernhard Juurlink, was recently published in the
Proceedings of the National Academy of Sciences (PNAS) in the US. "This
study is the first to show that broccoli sprouts rich in these
compounds, through raising the antioxidant and thereby the
anti-inflammatory capacities of cells, can correct major dysfunctions
such as hypertension and stroke," said Juurlink.*
Free radicals, unstable chemical byproducts of
metabolism, damage cell molecules and lead to cardiovascular disease.
Tissues have defenses to prevent the damage caused by free radicals.
These defenses can be bolstered by eating foods rich in chemicals
called phase 2 protein inducers, one of which is glucoraphanin.
Broccoli sprouts contain high levels of glucoraphanin.
"Phase 2 inducers promote the production of phase 2
proteins," says Juurlink. "These proteins either promote scavenging of
oxidants or decrease the chance of these oxidants being formed in the
first place. The result is a huge multiplier effect. One phase 2
protein inducer likely has the same effect as thousands of typical
To observe the affects of glucoraphanin, researchers fed
broccoli sprouts to two groups of rats which were prone to high blood
pressure and stroke. One group received sprouts high in glucoraphanin;
the other group received a variety which was poor in glucoraphanin.
After 14 weeks the rats who received sprouts rich in glucoraphanin had
lower blood pressure and decreased inflammation of the heart and
If humans respond the same way as these laboratory animals,
inclusion of broccoli sprouts in one's diet can have a big effect on
one's health. Because broccoli sprouts are so rich in glucoraphanin,
just two to four ounces (70 - 140 grams) is all that is needed each
day. Juurlink estimates you would have to eat 20 to 50 times as much
broccoli to obtain the same benefits.
obtained from University of
Saskatchewan Web site at www.usask.ca
When James Duke, Ph.D., an economic botanist and
former U.S. Department of Agriculture researcher, tosses red clover
sprouts into salads, he isn't seeking simply flavor or crunch. Red
clover (Trifolium pratense) contains genistein, an anticancer compound
that prevents new blood vessels from forming with in a tumor.
(Genistein can also be found in soy, black beans and peanuts.) Since
tumors rely on new blood vessels to grow, genistein effectively starves
Red clover is one of the world's oldest and most
common natural cancer remedies. In fact, one study found that 33
cultures use the herb against the disease. However, it may create
problems for certain cancer patients. For example, says Labriola, women
being treated for breast cancer with the drug tamoxifen should avoid
red clover because tamoxifen prevents estrogen from reaching a tumor,
and phytoestrogenic compounds in red clover could undermine that
action. In this case, it's possible red clover could feed, not starve,
an estrogen-dependent breast tumor, Labriola warns.
Editor's Note: These same phytoestrogenic compounds can be helpful with
menopausal symptoms in women who wish to naturally increase their
estrogen levels. )
scientific study of red clover is still new. Although its anticancer
compounds make it an effective cancer-fighting food for some people,
only further research will clarify red clover's future cancer treatment
role (Cancer Research, vol. 48, no. 22).
Extract from "In Concert Against Cancer", October, 1998
By Willow Older
today are telling us to eat less meat, dairy and fish, eggs, cheese and
milk too. These are SECOND HAND FOODS. It is plenty , best quality
protein in vegetables, even heavier food than meat, and without
hormons, untibiotics, cholesterol and animal's diseases.. We don't need
to eat SECOND HAND FOODS, when are abundant, high quality protein at
our disposition. Never in history was found a sickness originated in
vegetable originated food.
and grains are a time-honored way to get plenty of protein with low
fat, high fiber and no cholesterol. Sprouts: Alfalfa, Mung Bean, and
Bean Mix, are beans that have been sprouted and are a wonderful option
for a variety of vegetarian meals.
Grown locally year round, sprouts are a good
source of protein and vitamin C. 3 ounces of Mung Beansprouts contain
30 calories. A 12-ounce bag served as a side dish or salad is enough
for 4 to 6 people.
Medicinally and nutritionally, sprouts have a long
history. It has been written that the Ancient Chinese physicians
recognized and prescribed sprouts for curing many disorders over 5,000
years ago. Sprouts have continued to be a main staple in the diets of
Americans of Oriental descent. Although accounts of sprouting appear in
the Bible in the Book of Daniel, it took centuries for the West to
fully realize its nutrition merits.
In the 1700's, sailors were riddled by scurvy (lack of
Vitamin C) and suffered heavy casualties during their two to three year
voyages. From 1772-1775, Captain James Cook had his sailors eat limes,
lemons and varieties of sprouts; all abundant holders of Vitamin C.
These plus other fresh fruits and vegetables and a continuous program
of growing and eating sprouts were credited with the breakthrough, thus
solving the mariners' greatest casualty problem.
Nutritional Advantages of
It is really only in the past thirty years that
"westerners" have become interested in sprouts and sprouting. During
World War II considerable interest in sprouts was sparked in the United
States by an article written by Dr. Clive M. McKay, Professor of
Nutrition at Cornell University. Dr. McKay led off with this dramatic
announcement: "Wanted! A vegetable that will grow in any climate, will
rival meat in nutritive value, will mature in 3 to 5 days, may be
planted any day of the year, will require neither soil nor sunshine,
will rival tomatoes in Vitamin C, will be free of waste in preparation
and can be cooked with little fuel and as quickly as a ... chop."
Dr. McKay was talking about soybean sprouts. He
and a team of nutritionists had spent years researching the amazing
properties of sprouted soybeans. They and other researchers at the
universities of Pennsylvania and Minnesota, Yale and McGill have found
that sprouts retain the B-complex vitamins present in the original
seed, and show a big jump in Vitamin A and an almost unbelievable
amount of Vitamin C over that present in unsprouted seeds. While some
nutritionists point out that this high vitamin content is gained at the
expense of some protein loss, the figures are impressive: an average
300 percent increase in Vitamin A and a 500 to 600 percent increase in
Vitamin C. In addition, in the sprouting process starches are converted
to simple sugars, thus making sprouts easily digested.