Antioxidants and free radicals:

Antioxidants, scavenge for free radicals, and consequently are a very special
group of nutritional supplements. They very special because they play such a
very important role in protecting the body from the formation of very
dangerous substances referred to as free radicals. Free radicals are
considered the unstable due to the existence of at least one unpaired
electron. Electrons being negatively charged particles usually occur in pairs,
and it is the pairing of the electrons that creates stability. Unpaired electrons
facilitate other atoms or molecules to bond with it in a chemical reaction. It
is the ease in which they bond to other atoms and molecules that creates
the potential danger. The danger exists due to the significant probability that
overtime the ability and tendency to bond to other atoms can actually create
a new substance, which can cause great harm to the body. Even though free
radicals tend to exist for a very short period of time in Microseconds, even in
this short period of time they can do their damage. Antioxidants often
referred to as free radical scavengers can be found in a number of important
diets and supplement related compounds. For example there are four
enzymes that have a strong tendency to neutralize free radicals including
super oxide dismutase (SOD), Methionine reductase, catalase, and
Glutathione peroxidase. These four enzymes are also essential enzymes,
which the body makes on its own. However, the body often is unable to, for
various reasons make sufficient quantities to control effectively the ravages
all of free radical damage.

The human body has an elaborate antioxidant defense system. Antioxidants

are manufactured within the body and can also be extracted from the food
humans eat such as fruits, vegetables, seeds, nuts, meats, and oil. There
are two lines of antioxidant defense within the cell. The first line, found in
the fat-soluble cellular membrane consists of vitamin E, beta-carotene, and
coenzyme. Of these, vitamin E is considered the most potent chain breaking
antioxidant within the membrane of the cell. Inside the cell water soluble
antioxidant scavengers are present. These include vitamin C, glutathione
peroxidase, superoxide dismutase (SD), and catalase. Only those
antioxidants that are commonly supplemented (vitamins A, C, E and the
mineral selenium) are given in the following Table
Different sources of antioxidants

Class/Compon
Source Potential Benefit
ents

Carotenoids

neutralizes free radicals which may

Beta-carotene carrots, various fruits damage cells; bolsters cellular
antioxidant defenses

kale, collards,
Lutein, may contribute to maintenance of
spinach, corn, eggs,
Zeaxanthin healthy vision
citrus

may contribute to maintenance of

Lycopene tomatoes
prostate health

Flavonoids

bolster cellular antioxidant defenses;

berries, cherries, red
may contribute to maintenance of
grapes
brain function

Flavanols—
Catechins, tea, cocoa, chocolate, May contribute to maintenance of
Epicatechins, apples, grapes heart health
Procyanidins

Neutralize free radicals which may

Flavanones Citrus foods damage cells; bolster cellular
antioxidant defenses

Flavonols onions, apples, tea, Neutralize free radicals which may

 damage cells; bolster cellular
broccoli
antioxidant defenses

Cranberries,cocoa,
Proanthocyani apples, strawberries, May contribute to maintenance of
dins grapes wine, urinary tract health and heart health
peanuts, cinnamon

Isothiocyanates

cauliflower,
May enhance detoxification of
broccoli,broccoli
Sulforaphane undesirable compounds and bolster
sprouts, cabbage,
cellular antioxidant defenses
kale, horseradish

Phenols

may bolster cellular antioxidant

apples, pears, citrus
Caffeic acid, defenses; may contribute to
fruits, some
Ferulic acid maintenance of healthy vision and
vegetables
heart health

Sulfides/Thiols

May enhance detoxification of

Diallyl sulfide,
garlic, onions, leeks, undesirable compounds; may
Allyl methyl
scallions contribute to maintenance of heart
trisulfide
health and healthy immune function

cruciferous
contribute to maintenance of healthy
Dithiolthiones vegetables broccoli,
immune function
cabbage, collards

Whole Grains

may reduce risk of coronary heart

Whole Grains cereal grains disease and cancer; may contribute
to reduced risk of diabetes

Examples of Antioxidant Vitamins and Minerals

Liver, dairy products,

Vitamins Protects cells from free radicals
fish

Vitamin C Bell peppers, citrus Protects cells from free radicals

 fruits

Oils, fortified cereals, Protects cells from free radicals.

Vitamin E sunflower seeds,
mixed nuts

Brazil nuts, meats, Helps prevent cellular damage from

Selenium
tuna, free radicals

Antioxidants are all those elements that have the function eliminating free
radicals from our body.

Free radicals are produced as a result of cellular oxidation. A limited and

controlled number of these elements is beneficial to the body, for his role in
in the immune system, since they are capable of eliminating pathogens.

When the number of free radicals increases and becomes unstable, negative
results for our body appear. Thus, it has been thought the relationship
between these molecules and certain diseases of a degenerative nature,
such as circulatory disorders, nervous system disorders and other serious
illnesses such as cancer, AIDS, or premature aging.

These negative results occur because the free radicals alter the cell's DNA,
preventing cell renewal or altering its normal operation.

To avoid the appearance of free radicals we must take into account two
factors:

a) Avoiding those external elements that increase the number of free

radicals. These triggers include the following:

- Ingestion of toxic ubstances (drugs, tobacco, alcohol, etc..), Chemicals

(detergents, insecticides, herbicides, industrial soaps, etc)

- Environmental Contaminants (factories, smoke from cars, nitrates from

food or water, etc)
- Stress. A situation of personal distress lowers the body's defenses by
stimulating an increase of free radicals and inhibiting those enzymes that
could neutralize them.

- Diet of animal origin. Certain foods of animal origin, especially those rich in
monounsaturated fats, cause the appearance of free radicals, especially
when the animals that supplied that meat had been fed with adulterated
products. A good way to avoid these meats is to replace them by other more
useful and healthy food . Choose fish or lean meats, all of them, moreover,
very rich in antioxidants, amino acids such as cysteine, or useful in minerals
as selenium or copper.

b) Changing diet habits: In case of an organic aggression involving these

molecules, besides avoiding triggering external factors, it is imperative to
adopt a diet rich in plant products capable of providing those principles to
neutralize their harmful effects. Among the major components displayed in
fruits or vegetables with antioxidant value, we have:

Beta-carotene: The precursor of vitamin A. Beta-carotene is a carotenoid.

This is a plant pigment that, once ingested, turns into the liver and small
intestine in vitamin A. It is an antioxidant component that favors the non-
appearance of cancer, especially in the lungs, mouth and stomach. It has
also been shown to prevent the occurrence of heart disease. Moreover, as it
is converted into vitamin A, it is an appropriate way to benefit from the
properties of this vitamin, without the danger of poisoning which
suppplementos of this vitamin. Excess beta carotene leads to a state of
hipercarotenodermia, characterized by a yellowing of the skin, which is
harmless and disappears without sequelae when you stop eating foods rich
in beta carotene. These would mention the following: purslane (Portulaca
oleracea L.), carrot (Daucus carota L), spinach (Spinacia oleracea L);
watercress (Nasturtium officinale R. BR), borage (Borago officinalis L.), basil
(Ocimum basilicum L.), pumpkin (Cucurbita pepo L.), tomato (Lycopersicon
esculentum MILLER) coriander (Coriandrum sativum L.), asparagus
(Asparagus officinalis L.), dandelion (Taraxacum officinale Weber), etc.

- Vitamin C: In addition to its antioxidant properties, this vitamin is also

important for the proper absorption of iron, calcium or other amino acids.
Similarly, it helps in healing wounds. Its deficiency causes a general
weakness in the body, manifested in symptoms such as brittle hair, bleeding
gums, wounds that will not heal, loss of appetite, etc.. Among the main
foods rich in this vitamin we have: peppers, one of the world's plants that
has more quantity, after the barbados cherry (Malpighia glabra L) or dog
rose (Rosa canina). Also citruses are very high in it (oranges, lemons,
grapefruits, etc.)

- Lycopene: A component that gives tomatoes their red colour. Tomatoes

are the vegetables that have the greastest quantity. With properties similar
to beta carotene of carrots, which has anticancer properties. Lycopene
seems to reduce prostate, lung, stomach, bladder, stomach and cervix
cancers. It appears in fresh tomatoes, but especially in cooked, since
cooking helps to release this item and facilitates the absorption by the body.

- Glutathione: Glutathione is another component with demonstrated

antioxidant properties that help eliminate free radicals, responsible for the
occurrence of many diseases. This element, which appears most in broccoli ,
is mainly found in the skin, so you have to eat it raw in salads. It is very
adequate for removing toxins from the body, especially heavy metals, which
cause deterioration of the organism. It has been found that tomatoes help to
effectively remove lead. Other foods rich in this component are: garlics,
potatoes, spinach, maize or purslane.

Besides this property, we must emphasize its capacity to lower blood

pressure, to favor the good state of our liver or to prevent the eczema.

- Chlorophyll: There is evidence that chlorophyll is one of the best

antioxidants capable of neutralizing the negative effects of free radicals in
the body. Eating foods rich in chlorophyll will help prevent many
degenerative diseases and maintain the body stronger and younger for
years. (Drink chlorophyll preparation, available at food stores or natural food
stores, according to the information leaflet conditions)

- Vitamin E: It protects cell membranes from oxidation by protecting its fatty

acids. A lack of this vitamin appears to be produced by degenerative
changes in the cells of some tissues such as those of muscles and heart. The
lack of this vitamin causes sterility in animals. Although it is unlikely that
this deficiency can occur in men, it leads to poor digestion of fats.
Vegetables and green vegetables and vegetables rich in oil, are those with
more of this vitamin, such as, for example, purslane, asparagus, lettuce,
peas, walnuts, wheatgerm or sunflower seeds, that are those with the
highest content.

- Flavonoids: They are polyphenolic compounds displayed in fruits and

vegetables and some beverages, like tea, beer or wine. Among these
compounds the most important is quercetin found in many plant foods such
as garlic, onion, apple, cabbage, pears, spinach. Other important are the
genistein flavonoids of soybeans, the rutin of citrus fruits (oranges , lemons ,
grapefruit , etc.) and the polyphenols in tea, among which the most
important one is epigallocatechin gallate. They are defined as powerful
antioxidants, plus participate in a series of processes beneficial to the body
as memory boosters, boost antioxidant activity of vitamin C, prevent the
formation of blood clots, enhance male sexuality and foster immune system.

- Copper: It boosts the immune system and it is necessary for the growth of
infants. It is involved in the formation of hemoglobin in the blood. A good
source of this mineral are nuts such as hazelnuts and legumes such as
soybean.

- Zinc: In addition to its antioxidant properties, zinc is involved in the

maturation of the reproductive organs to increase testosterone, the male
reproductive hormone involved in normal growth of a person, avoiding
dwarfism. Zinc-rich foods are: celery, asparagus, borage, figs, potatoes,
eggplants, peaches, etc.

- Selenium: In addition to protecting the heart, encouraging the immune

system or removing heavy metals from the body, selenium aids in the
protection of numerous cancers, including colon, prostate or lungs. Without
it, the body can not produce glutathione, one of the best antioxidants.
Selenium is used together with zinc to prevent dandruff. Selenium-rich foods
include oatmeal, brown rice or peaches.

Agar agar is a product obtained from numerous algae, mainly of the genus
Gracilaria, Gelidium and Eucheuma. All of these algae are characterized by
belonging to the group of red algae . These algae are small, have a reddish
stem and are rich in mucilage, a type of fiber. These are extracted pouring
hot water on them once they are dried in the sun.

Traditionally this activity was mainly done in Japan from Gelidium Amansii
Kütz. The mucilage or jelly, once harvested and dried, is sold in powder,
filaments, rods or flakes in what is called Agar- Agar.

How does agar agar is produced?

The production process of agar-agar from red algae contains the following
parts:

- Drying of algae: Once collected, the algae are dried in the sun.
- Alkalinization of algae: Once dried, they are placed in a container with very
hot water in which an alkali product, such as caustic soda, has been poured .

- Washing and bleaching with cold water, Then, the algae are washed with
cold water to remove all impurities. Sulfuric acid is added to dis-alcalinize
them and sodium hypochlorite for bleaching them . Finally, they are cleaned
with cold water.

- Extraction by cooking: The product is extracted by subjecting the washed

and bleached algae to a process of cooking for two hours.

use the agar agar

The properties of agar agar are numerous. It is used primarily in the

following areas:

- Food Industry: The food industry uses it as a food additive with the code E-
406. It is a natural thickener, non-toxic, with no flavor, not degradable by
acid or proteolytic enzymes, and with no many calories. The thickening
ability of agar agar comes from its power to make the liquid more viscous so
that it produces what is called a gelling effect, that is to say, it makes a
liquid to become a gel.

Therefore, it is very suitable for the manufacture of canned fish and meat
because it compacts them and provides them a better texture. Moreover,
this product forms a layer that protects these foods from contact with the
metal walls of the container . By doing this, it prevents canned food to
become rusted (cooked meat, ham, shoulder, sausage, canned chicken, etc)

The properties of agar agar are numerous. It is used primarily in the

following areas:

- Food Industry: The food industry uses it as a food additive with the code E-
406. It is a natural thickener, non-toxic, with no flavor, not degradable by
acid or proteolytic enzymes, and with no many calories. The thickening
ability of agar agar comes from its power to make the liquid more viscous so
that it produces what is called a gelling effect, that is to say, it makes a
liquid to become a gel.

Therefore, it is very suitable for the manufacture of canned fish and meat
because it compacts them and provides them a better texture. Moreover,
this product forms a layer that protects these foods from contact with the
metal walls of the container . By doing this, it prevents canned food to
become rusted (cooked meat, ham, shoulder, sausage, canned chicken, etc)
- Paper industry: Its use provides waterproofing properties to paper

- Leather industry: Used to promote the leather tanning.

- Textile industry: It gives strength and stiffness to clothes and facilitate

printing.

- Pharmaceuticals: The pharmaceutical industry includes it in the

composition of many drugs and excipients, to improve taste, color, texture,
etc. It is also used to form the cover of some preparations such as
suppositories, pessaries or gels. It is one of the basic ingredients in the
preparation of drugs for constipation.

- Natural medicine: In natural medicine is mainly used as a laxative and in

slimming cures. (More information on the medicinal properties of agar agar
in the listing above)

- Cosmetics industry: It become a part of the manufacture of skin creams.

- Microbiological research: agar agar is one of the main culture media for
microbiological research. It presents a greater capacity than any animal
gelatine to resist microorganisms and remain stable at a suitable
temperature for incubating them. On the other hand, it can be solidified or
become easily a gel, allowing the microorganisms to be mixed in it easily.

Traditionally, agar agar is produced in Asia, mainly China, Korea, Japan and
Indonesia. Although it has been used since ancient times in the East, it is
documented for the first time in the seventeenth century in Japan. In Europe
it was not used until the nineteenth century

At present, there are many countries that produce it. These include, for
example, United States, Korea, Spain, France, Morocco, Chile, South Africa
and Portugal. Among all the varieties , the Atlantic agar agar stands out.
This is obtained form the alga Gelidium sesquipedale. Spanish production of
this type of alga in Galicia is very well known.

Most of agar agar is produced for human consumption, and only about 10%
is used for other applications.

Main species an varieties of algae currently used to produce agar agar

Most of the agar agar is derived from the following two kinds of algae:
Gelidium: It inhabits rocky places of eulitoral and sublitoral zone. Eulitoral
area (= interdital) is that part of the coast that lies between tides, so it is
devoid of water at low tide and is covered with it when the tide rises. The
sublitoral zone extends from eulitoral area and is characterized by being
permanently covered by water. In general, the species of this genus do not
like excessive sun exposure and prefer moderate temperatures between 15
and 20 º C.

Formerly there were plenty of productive areas of these algae in Japan, but
industrial pollution has extinguished most populations in this area. The main
collection areas are currently on the north coast of Spain, the east coast of
Portugal, the west coast of Morocco and the southwest coast of France. To a
lesser proportion, they are also found in Indonesia, on the southwest coast
of Mexico and the southeastern coast of Korea.

- Gracilaria: They inhabit the eulitoral areas of sandy soils. They need higher
temperatures, although there are species adapted to colder waters, and
more easily resist external aggressions, such as freshwater input or
fertilizer.

The species that prefer warmer areas live in coastal areas of Indonesia and
southern China. Some of these species are grown in ponds and estuaries.
Other places with lower production are the west coast of South Africa and
the coast of Namibia.

Species adapted to cold areas can be found in places such as southern Chile
and eastern Canada.

See details of Gracilaria chilensis, wiping off the coast of Chile, AlgaeBase
org.

Other genres used extensively in some regions are Gelidiella which is the
most commonly used in India, Pterocladia in Russia and Ahnfeltia in New
Zealand and the Azores.

Collection and cultivation of agar agar

Although most of the agar agar is obtained from collecting it naturally in

coastal areas, it is increasingly spreading its cultivation . Among the species
grown, Gracilaria is the most used and the only one that , in most cases, can
be considered economically viable.

There are three main methods for the cultivation of Gracilaria:

- Open cultivation in estuaries or bays: Sandy soils are required . On these
type of soils, algae are placed for them to take root and develop new algae.

- On ropes or nets: They form a sort of row with filaments or nylon or

polypropylene ropes to which algae are attached so they can thrive. Each
line is held on stakes that are inserted and fastened to the bottom of the
water. Sometimes they are fixed on nets that in turn are placed into the sea
ground with bamboo poles.

See how Eucheuma denticulatum algae are tied to ropes in Zanzibar

- On ponds or pools: In this case, a pond is sown so that the algae become
entrenched to the bottom . Since they are not anchored as in the previous
cases, we need to do so in not very windy ponds.

Each pond should be about 60 or 70 cm deep and must contain a whole

surface of one or half hectare. Salinity and temperature must be controlled ,
something which is done by means of a water supply from the outside, so
that each pool or pond should be connected with a salt water source and
another source of fresh water.

To get a proper salinity, water should be added or removed. Since it requires

a constant temperature of about 15 to 30 º C, more water should be added
when the outdoor temperature is higher so that the sun does not heat the
water from the bottom too much. On the contrary, some water should be
removed when the temperature is lower to allow that sunlight can access to
the deeper level of water and heat

Cabbage

Brassica oleracea L.

Common noun : Cabbage

Scientific noun : Brassica oleracea L.
Family : Cruciferae
Habitat: In slopes by the sea and cultivated as vegetable under
different varieties:cauliflower, brussels sprouts, white cabbage...etc.

Characteristics : Herbaceous annual or perennial plant of the Crucifer family

- Cruciferae - up to 300 cm. Glabrous, erect stems, showing foliate marks.
Upper leaves sessile; Those on the base much more fleshy, petiolated and
with lobules. Yellow flowers, till 2,5 cm. wide, grouped in loose racemes
Fruits in silique till 8 cm .

Components

Amino acids:

Alanine (Interesting as it takes part in the production of antibodies) Arginin

(Essential in the elimination of ammonia, tissue repairing and muscular
construction) Ascorbic acid (vitamin C, essential in the prevention of
diseases like scurvy, playing a fundamental role in the formation of the
collagen) Cystine (hormones ) Folic acid (Vitamin B) Glutaminic acid
(Improvement of the mental conditions, prevents schizophrenia and vitalizes
the organism) Leucine (infantile growth, balance of nitrogen) Niacin
(Metabolism of fats, prevention of the hypertension and reduction of the
cholesterol) Tirosin (Acts as a neurotransistor and it has much importance in
the fight against the depression as well as in the good performance of
pituitary and thyroid glands ) Sulfoxide of Methylcisteine S-... etc.

Chemical Elements: Bromine, aluminum, barium, calcium, fluorine,

magnesium, phosphorus, Sulfur (in very elevated amounts, it takes part in
the bony growth and the toxin elimination of the body)

Medicinal properties:

Internal use

Diuretic: It aids to eliminate the accumulated liquids in the body, reason

why it is effective in diabetes, obesity, uric acid, arthritis, and diseases often
associated to the retention of liquids. In this sense it is related to other foods
that fulfill the same assignment, like onion, or celery ( Decoction of half an
hour with a mixture of tender leaves of cabbage, tender onion and tender
celery. Drink the broth at discretion several times a day)

- Anti-diarrheic: In cases of diarrhea it is suggested to take some cups of

the preparation mentioned above.

- Anti-bronchial: In order to alleviate bronchitis make a decoction of a

cabbage leaf in glass of milk during 15 minutes. Take distributed throughout
the meals of the day) the same decoction is useful in influenza, common
cold...etc. (4 tablespoons daily of cabbage juice produced by pressing the
plant)
- Anti hoarseness: Like onion juice , tender cabbage juice can be used to
combat hoarseness, making the voice more clear and pleasant. (Drink half a
glass of cabbage juice with a teaspoon of honey before breakfast)

- Anti- ulceric: Because of its glutamine content, cabbage is one of the best
natural antacid and some of the best remedies for healing gastrointestinal
ulcers (Crush some leaves or grind them in a blender and drink ten
tablespoons a day of fresh cabbage juice, divided in 4 or 5 times. It can be
sweetened to make it more enjoyable)

- Anti-cancer: Because of the presence of antioxidans components, it protect

the digestive system from cancer.

- Diverticulitis or diverticulosis: Cabbage is rich in arginine (essential in the

repair of tissue and muscle), with anti-inflammatory and antacid properties.
It has a high content of vitamin C. All this may help prevent infection of the
diverticula or lower for infection and inflammation. (100 g of mashed
cabbage and drink by mixing the juice with water) (Cabbage juice can be
mixed with carrot juice to increase its healing power)

- Hyperthyroidism: It has caffeic and chlorogenic acids, which give it anti-

thyroidal properties. The juice squeezed from the plant can help reduce
thyroid hormone production. (Squeeze a couple of cabbage leaves and take
the juice mixed with a few tablespoons of lemon juice)

- Osteoporosis: for its boron content, it prevents the loss of estrogen that
helps set the calcium in bones.

External use

Emollient: For the affections of the skin; pimples, pustules, blisters, burns,
sunburns, cabbage exerts a recovering effect on the skin, specially when it is
mixed with just a little bit of olive oil ( crush the fresh leaves and apply them
in form of plaster on the affected zone of the skin) It can be considered an
alternative method to get rid of acne scarring.

- Anti- inflammatory: Cabbage has anti-inflammatory properties. Applied

externally it can relieve pain, such as osteoarthritis joint pain. (Heat a
cabbage leaf and apply it on the painful joint)

The external use of cabbage leaves relieves the pain in the breasts when it
responds to inflammation by breastfeeding. (Crush a cabbage leaf without
midrib and apply it over the painful area)
- Warts: (Apply the cabbage juice to the wart.)

- Hematomas: ( Poultice made with leaves of raw grated cabbage)

Food

As food, it is very interesting, because we can assimilate many of the

properties previously mentioned. Given its high vitamin C content , it is very
suitable for children or in case of convalescence or diarrhea.

It's got a very low level of oxalates, so it is good for those people
undertaking diet for kidney stones or gallstones diet.

In general, by the amount of vitamins, essential minerals and acids that

cabbage contains, we do not have to neglect to eat it as much as possible,
When it cannot be taken fresh, we can go to fermented preparations , whose
consumption is advised much more than the fresh ones .

We must consider at the time of cooking cabbages that these plant , like all
the vegetables, lose most of their vitamins if we extend to much the cooking
time, for that reason it is recommenced to introduce them in a container
with little water once it has started boiling , not leaving them there more
time than the necessary.

We should use cabbage broth to prepare other meals, because most of the
nourishing elements have remained in it .The strong scent that this plant
displays when boiling is due to the great amount of sulfur that it contains.
For some stomachs it is very indigestible when combined with other foods.
Reason why it is advisable to take it in combination with other vegetables
and in the main meals , not for supper.

Cabbage and the plant foods similar to them, such as Brussel sprouts,
broccoli, coliflowers, etc are very flatulent. This is the reason why some
people, specially those with delicate intestines, don't like eating them. They
are not recommended for liver disease diet. Very strong flavoured vegetal
food, such as cabbage, can provoke nausea or vomiting.

TOMATO, A NATURAL; SOURCE OF LYCOPENE

Medicinal properties of tomato

Tomatoes constitute an excellent food for those who want to adopt a natural
diet. They present in their composition a series of elements very appropriate
to detoxify the organism and to prevent the appearance of many illnesses:

The first of them is denominated lycopene, a component to which tomato

owes its red colour, with similar properties to the betacarotenes of the
carrots it has anticancerous properties . Lycopene seems to reduce the
probabilities of many cancers, such as those affecting the prostate , the
lungs, the stomach, the bladder, and the uterus.

Lycopene appears in fresh tomatoes, but especially in cooked ones , since

cooking helps to liberate this element and to facilitate the absorption by the
organism. Eating tomato in Ketchup or any other food cooked with tomato
sauce can constitute a good way to take care of health, preventing cancer,
or reducing cholesterol.

Glutation is another component with proved antioxidant properties that helps

to eliminate free radicals, responsible for the appearance of many illnesses,
among those, the most terrible one: cancer. This element, that appears with
the biggest quantity in broccolis, is fundamentally in the skin of vegetables,
so that we should eat tomatoes raw in salad.

Glutation is a very appropriate element in the elimination of the body

toxins , especially of heavy metals that produce deterioration of the
organism by its accumulation. Tomato has been proved to help to eliminate
lead efficiently. Other rich foods in this component are: garlic, potato,
spinachs, corn or portulaca. Besides this property, we should stand out its
capacity to lower blood pressure , to favor the good state of our liver or to
prevent eczema.

It is very rich in potassium, a mineral that intervenes in the regulation of the

corporal liquids as well as in the good state of the nerves, the heart and the
muscles.Together with the calcium, very abundant also in the tomato,it
intervenes in the formation of the bones. Tomato is considered to be a good
aphrodisiac since it has been proved that eating fresh tomatoes increases
sexual desire.

Because of its water content and its richness in minerals, tomato juice is
ideal for the treatment of lost fluids and minerals caused by excessive heat.
( Squeeze severa tomatoes and drink the juice. Add a little salt)
Tomatoes vitamin C and A

Other beneficial components to detoxify the organism are vitamin C and

vitamin A. Tomato is very rich in both of them. Vitamin A was the first to be
discovered in 1913. It helps the body to attain cellular growth, to maintain
the bones and the teeth in good state, to help the immunologic system to
combat infections, and to maintain sight in good state. When it was
discovered, it was thought that one could only obtain it from animals, from
their liver and from their eggs. But it took along time to be discovered that it
could also be obtained from carotenes and especially from beta-carotene
that is especially in many vegetables. Vitamin A is an essential vitamin
whose daily dose is established between 4000 - 5000 IU . Higher doses in a
continuous intake can be toxic, producing a state of hypervitaminosis that
appears as muscular weakness , blurred vision, hair loss, bad skin,
diarrhea ...etc. Complements of vitamin A should not be given to pregnant
women to avoid that anomalies to the fetus could take place

PROPERTIES OF GRAPES

Characteristics of grapes

GRAPES are the fruits of vine (Vitis vinifera) a plant whose origin is located
by the area of the Middle East, but nowadays it is extended in many regions
of warm Mediterranean climate, since this plant needs a mild climate to be
able to live appropriately. Wine is obtained from the fermented grapes. It is
a drink that enjoyed great tradition everywhere in Classical times. It is worth
to mention that in the Roman and Greek culture a god of the wine existed.
He was called Dionysus or Bacchus, respectively. The Romans celebrated
some big festivals, called Bacchanalians, in honor of this god and as a tribute
to this drink.

Many grape types exist that are classified fundamentally in two varieties:
white and black grapes. Inside each one of them we would have different
classes. Most famous of all is muscatel, a variety that is used to eat raw or
for the production of the muscat wine. Another one is the Corinthian variety
of grapes ( Champagne grapes) with which stupendous raisins are
elaborated.

Properties of grapes

Grapes constitute one of the main detoxifying foods, ideal to carry out cures
where they are the only food eaten . It is important to carry out this cure
when this fruit is in its biggest abundance, that is to say at the end of
summer and until mid autumn. This diet can be carried out exclusively with
grape in a quantity that can oscillate from 2 to 3 kilos a day or to combine it
with other fruits.

All of them will benefit from this treatment. The reason of all this has to be
attributed fundamentally to its wealth in potassium (especially in raisins)
that controls the balance of the liquids in the organism, and also to its low
levels of sodium. ( In fresh grapes) . Equally the presence of vitamin B that
intervenes in the metabolism of the fats and carbohydrates

It is necessary to consider the grape an alkalizer, reason why it purifies the

blood. Its consumption can inhibit the growth of cancerous cells. Numerous
studies have been carried out to check in which way the presence of tannins
and caffeic acid , besides constituting stupendous bactericides, could reduce
the probabilities of acquiring this illness. The extract of grape seeds prevents
the appearance of some cancers, as breast , prostate or colon cancers. The
main component responsible for this property is a flavonoid that appears in
the skin of black grapes or in black wine. This component is called
resveratrol.

The importance of the fermented grape or wine has been valued in the
treatment of cholesterol. The presence in this drink of alcohol and phenols
contributes to diminish cholesterol, to improve blood circulation and to
prevent heart attacks. A moderate consumption of wine can favor
circulation, but the consumption of red grape without peeling can also bring
the same properties without being necessary to take any alcohol, which in a
prolonged and abundant use is not good for our health.

Its use helps improve circulation in the brain because it decreases the
symptoms caused by abnormalities caused by poor cerebral circulation, such
as memory loss, dizziness, vertigo, headaches, etc. (Decoction of one
teaspoonful of dried leaves per cup of water for 10 minutes. Let rest 10
minutes and take each quarter hour 1 tablespoon)

Grapes, used externally, constitute a very interesting cosmetic help for the
protection and embellishment of skin, since they are one of the best skin
humidifiers, so that they hydrate and recover it from the effects of dryness.
The pulp of this fruit extended on the face in mask form during 20 or 30
minutes is a good resource to eliminate wrinkles, pimples , stretch marks,
dry skin, etc. The sap of the vine can be used to reduce the eyes
inflammation
Spinach (Spinacia oleracea) was cultivated for the first time in China. In the
XI century the Spanish merchants brought it form china to Spain. From
there it expanded to the rest of Europe in the XV century. Three species of
spinach exist, all they are cultivated as alimentary plants, well to eat their
cooked mature leaves or, when they are tender, in salads.

Spinach constitutes some of the most renown anticancerous foods. It has

been been proved that the ingestion of this food inhibits the appearance of
cancerous tumors, especially lung cancer, so that those people who have the
smoking habit should include this vegetable as a habitual food inside their
diet. The reason of this property is in its wealth in beta-carotenes, superior
to carrot, a plant that traditionally has been considered as the queen of this
component. Beta- carotenes are precursors of vitamin A. It is a carotenoid, a
sort of pigment that, once ingested, is transformed by the liver and the thin
intestine in vitamin A. It is an antioxidant element that helps to prevent the
formation of cancers, specially those ones that generally develop in our
lungs, mouth and stomach. It has also been demonstrated that it prevents
the appearance of heart illnesses . Also, since it transforms into vitamin A, it
is an appropriate way to benefit of the properties of this vitamin, without the
danger that overfeeding can suppose . A beta- carotene excess takes to a
hypercarotenodermia state that is characterized by a yellowish coloration of
the skin which is innocuous and it disappears without sequels when one
stops to ingest rich foods in beta-carotenes. Among the main foods rich in
this component we would mention the following ones: purslane (Portulaca
oleracea L.), carrot (Daucus carota L), cress (Nasturtium officinale R. BR),
borage (Borago officinalis L.), basil (Ocimum basilicum L.), pumpkin
(Cucurbita pepo L.) , tomato (Lycopersicon esculentum MILLER) coriander
(Coriandrum sativum L.), asparagus (Asparagus officinalis L.), dandelion
(Taraxacum officinale Weber) etc. besides beta- carotenes, its wealth in
chlorophyll also contributes to enhance its anticancerous properties. It is
specially interesting to ingest their juice to take advantage of this properties.

For its high content in water, superior to 92% and with 22 Kcal for each 100
gr (16 when it is boiled) it is very appropriate in diets to loose weight,
provided that we combine it with the appropriate foods that don't contribute
with their caloric content . In this sense, the best way to take advantage of
its properties is to eat it raw in salads, when tender, although it is necessary
to make this almost everyday and with small doses, to avoid the
accumulation of oxalic acid (See explanation below). It is easily digestible
and rich in fibers, so it is very useful to avoid constipation. Also it has got
vitamins A, B, C and E, potassium, calcium and phosphorous.

Because its high content in zinc and folic acid (folate), it is very appropriate
for pregnancy, considering that these elements are necessary so that the
childbirth is carried out with normality. Zing , among other properties,
intervenes in the formation of bones; folic acid prevents the defects in the
neural tube, as bifid spine, The habitual ingestion of this food covers the
needs of both, without having to appeal to supplements that, in the event of
abuse, can be toxic. Besides, zinc is a mineral very related with pregnancy,
since its deficiency causes the sperm to possess few spermatozoids.

It is a plant rich in iron, so that it is very appropriate to combat anemia.

With regard to this topic, we must comment that the legend of " Popeye " is
only partially true , since spinach, although rich in this element, is not the
plant with the highest quantity. Among these there are other vegetables, as
eggplants, (Solanum melongena L.) beans (Phaseolus) and cereals, as oat
(Avena sativa L.), beside many other herbs , from whom we can get the iron
by means of infusions. The richest plant in iron is dandelion (Taraxacum
officinale), which we can eat fresh in salads like a vegetable or through
infusions. On this topic a strong discussion exists, because some dieticians
believe that the oxalic acids that spinach contain impedes the absorption of
this mineral, consequently its consumption doesn't have any impact in the
treatment of anaemia.

It is rich in unsaturated acids, oleic, linoleic and alpha- linoleic. This makes
this food very appropriate for the circulatory system for its capacity to
eliminate cholesterol and make arteries more fluid which impedes the
formation of fatty deposits in the arteries that cause arteriosclerosis. These
acids contribute to diminish blood pressure and to avoid heart attacks .

In spite of the many virtues of this food, people affected from rheumatic or
kidney illnesses should abstain from eating it . As a matter of fact, it is not
very reasonable to consume it in excess even without presenting these
symptoms. Its wealth in oxalic acid that combines with other minerals such
as magnesium, potassium and iron, produces oxalates. They precipitate in
the articulations as little cutting glasses damaging the articulation tissues ,
or worsening the symptoms of some illnesses as gout , rheumatism,
arthritis, etc. Moreover, oxalates can produce kidney stones or gallstones so
that this plant is not advisable for those people who suffer or have suffered
renal or biliary problems, for those suffering from arthritis or for liver
disease diet.

Also, an exaggerated consumption of plants rich in oxalates, can impede the

absorption of other minerals necessary for health, especially calcium. So,
although spinach is one of the plants with greatest content in calcium, it is
not an advisable option to avoid osteoporosis. A way to avoid the absorption
of most of oxalic acid is to eat it boiled, changing the water a couple of times
before serving it . This is the way to eliminate part of the acid it contains.
Pepper ( botanical name: Capsicum annuum) it is a plant coming from
America of Potato family - Solanaceae - the same as the potato or the
tomato. Its cultivation is practically extended all over the world. It is
specially important in the East and South of Asia, where its fruit is part of
the traditional kitchen, appearing in multitude of dishes. Inside this same
species we can find varieties that extent from the sweet pepper to the spicy
peppers.

Medicinal properties of pepper

Red peppers constitute an impressive source of vitamin C and A , being one

of the more detoxicant foods in the world . The mature red peppers
overcome the citric fruits (oranges, lemons, grapefruits, etc.) in vitamin C
being one of the plants of the world that possesses more quantity, after the
acerola (Malpighia glabra L) or the wild rose (Rosa canina) , therefore they
are essential for those that look for a depurative diet.

It is equally important this vitamin for the appropriate absorption of iron,

calcium or other amino acids. In the same way, they help in the cure of
wounds. Their deficiency causes a general weakness in the organism,
manifested in symptoms like fragility in the hair, gums that bleed, wounds
that never heal, lost of the appetite etc. it is specially interesting to eat this
fruit during convalescence , after having passed some illness because they
help to increase body defenses.

Although vitamin C does not cure common cold or flu it can relieve their
symptoms and reduce its duration. Citrus fruits like oranges, lemons or
grapefruits, peppers, dark green leafy vegetables like cabbage or broccoli,
are good sources of this vitamin.

Also , and especially when very mature and red, they contain, as well as
tomatoes, a component named lycopene that constitutes, beside the vitamin
C, one of the best antioxidant, able to decontaminate the body and liberate
it from the negative influence of the free radicals. These can be responsible
for many diseases, including cancer development.

Its content in beta carotene is very high, inferior to the carrot, but superior
to most of fruits. This element , as well as lycopene, exercises a great
antioxidant power. It is also very rich in triptophan, which ingestion helps to
combat the symptoms of the depression.
They stimulate the appetite, especially the hot red peppers or chilies,
although the last ones are not very appropriate for those with a delicate
stomach and, in any case, we should abuse of their consumption since , in
the long run , they might produce us a gastritis or another affection of the
digestive tract. The same sweet peppers have quite a bad fame of being
very indigestible, which is not really certain.

It is true that we should chew them well and that many times the bad
digestion of this fruit is not due to it , but to its bad combination with other
foods. Surprisingly and, in front of this widespread opinion, the raw peppers
are more digestible that those cooked. In fact, they certainly favor it by
stimulating the gastric and biliary juices. Even the hot red peppers, used
moderately, have been proved to have a positive effect in the prevention of
stomach ulcers. Among the appropriate properties of peppers for the
digestive tract also mention their anti-diarrhoeic and anti-vomitive
properties should also be praised. Therefore their bad legend is completely
unjustified.

For their high content in water, they are very appropriate in weigh loss diets,
or to treat obesity, provided we eat them raw, in salad, mixed with tomato,
lettuce, onion, etc. They are also excellent and extraordinarily light when we
eat them roasted directly on embers. Besides their wealth in water, its great
abundance in fibers creates in our stomaches a great satiety sensation,
which allows our body to be a long time without ingesting another foods,
since they are assimilated little by little. Their fiber drags the feces of the
intestine, avoiding rotting and acting as a laxative, so that , besides being
recommended for people who want to lose weight, they will also be very
convenient in all those that suffer from constipation. Equally it has been
demonstrated as the ingestion of hot peppers increases the metabolism and
helps to eliminate fat.

Properties of cayenne pepper

To give to our meals an exotic touch, we can make use of cayenne which is
obtained from the very mature pungent red peppers, once they habe been
dried off and ground. The Arab cuisine, for instance, makes a very habitual
use of these varieties that, besides giving a very colorful touch to our meals,
intensify their flavor and increase one's appetite, maintaining all their
alimentary properties at the same time. Although it is necessary to
remember the use of these preparations with sensitive stomaches.

Paprika and red hot peppers, for their content in salicilates and capsicine,
possess analgesic properties, being very appropriate to calm the pains of the
rheumatic illnesses, neuralgias or postoperative pains. An external popular
remedy consists in mixing paprika with some salt and dissolving it in water.
Placing it with a gauze above the aching articulations during one hour, more
or less, it will alleviate the pain.

There are many creams that contain capsaicine to apply them in external
use, in the treatment of the pain or affections of the skin, as psoriasis,
herpes, etc. Sometimes they produce adverse reactions and they should be
used with caution, especially avoiding the contact with the eyes, which will
produce an intense pain. A better way to get its effects is ingesting these
foods in our meals. Pungent peppers have been used and they are continued
using thoroughly as natural remedies. They are used in cases of bronchial
congestion, as expectorants to liberate the lungs from mucosities, arthritis,
etc.