Your Health Unbound
With a name originating from the Latin word salvia, which means “to heal”, SAGE is a plant with blood-glucose lowering properties. There are over 160 polyphenols in sage, which shield our DNA from free-radical damage. Some of these protective compounds include sagecoumarin, quercetin and luteolin. Consuming sage infusions on a regular basis not only has the potential… Read More“
Made from capsicum peppers, PAPRIKA’s vibrant red is due to its high concentration of carotenoids (organic pigments that are produced by plants and algae, as well as several bacteria and fungi), including capsanthin – a bioactive compound shown to reduce obesity-induced inflammation and to boost “good” blood cholesterol levels. The non-pungent capsinoids in paprika are associated… Read More“
Peas are a good source of vitamins B1, B5, and C, all of which are essential for the formation of acetylcholine – a key brain chemical involved in memory potentiation and concentration. Eating peas can also help you meet you iron needs. Iron is used to make the hemoglobin that carries oxygen throughout the your… Read More“
Although they are low in calories and starch, pumpkins are packed with important nutrients, including beta-carotene, the pigment that give them their orange color. This antioxidant has been shown to help delay the effect of ageing, strengthen your immunity, offer memory improvement, and decrease cancer risk. Your body can convert it into retinol, needed for… Read More“
Besides being rich in fiber and vitamin C, radishes contain a group of beneficial phytochemicals called isothiocyanates, which can switch off cancer-causing genes, such as those responsible for converting pro-carcinogens into active carcinogens. At the same time, isothiocyanates can favorably switch on detoxification (which help clear carcinogens in your body) as well as tumor-suppressor genes,… Read More“
