Brimming with Antioxidant Benefits
What's most striking about beets is not the fact that they are rich in antioxidants; what's striking is the unusual mix of antioxidants that they contain. We're used to thinking about vegetables as rich in antioxidant carotenoids, and in particular, beta-carotene; among all well-studied carotenoids, none is more commonly occurring in vegetables than beta-carotene.
In beets, however, the "claim-to-fame" antioxidant is not beta-carotene, but two different antioxidant carotenoids, not nearly as concentrated in vegetables as a group. These two carotenoids are lutein and zeaxanthin. Similarly, when it comes to antioxidant phytonutrients that give most red vegetables their distinct color, we've become accustomed to thinking about anthocyanins. (Red cabbage, for example, gets it wonderful red color primarily from anthocyanins.) Once again, beets demonstrate their antioxidant uniqueness by getting their red color primarily from betalain antioxidant pigments (and not primarily from anthocyanins). Coupled with their status as a good source of the antioxidant vitamin C and a very good source of the antioxidant manganese, the unique phytonutrients in beets provide antioxidant support in a different way than other antioxidant-rich vegetables. While research is largely in the early stage with respect to beet antioxidants and their special benefits for eye health and overall nerve tissue health, we expect to see study results showing these special benefits and recognizing beets as a standout vegetable in this area of antioxidant support.
Not only are they fresh, earthy, crunchy and sweet, but red beets fight heart disease and cancer. The leaf of the red beet may even lead to a reduction in body fat. Packing a nutritional punch, folic acid abundant in beet root
reduces inflammation in the blood vessels. Include this root vegetable and its leaf in your diet for a panacea of robust health. Cold, pickled, mashed or juiced, enjoy the nutritional
Read more: What
Happens to the Body When You Eat Beets? | eHow.com http://www.ehow.com/info_8408675_happens-body-eat-beets.html#ixzz1aBTwItUx
In beets, however, the "claim-to-fame" antioxidant is not beta-carotene, but two different antioxidant carotenoids, not nearly as concentrated in vegetables as a group. These two carotenoids are lutein and zeaxanthin. Similarly, when it comes to antioxidant phytonutrients that give most red vegetables their distinct color, we've become accustomed to thinking about anthocyanins. (Red cabbage, for example, gets it wonderful red color primarily from anthocyanins.) Once again, beets demonstrate their antioxidant uniqueness by getting their red color primarily from betalain antioxidant pigments (and not primarily from anthocyanins). Coupled with their status as a good source of the antioxidant vitamin C and a very good source of the antioxidant manganese, the unique phytonutrients in beets provide antioxidant support in a different way than other antioxidant-rich vegetables. While research is largely in the early stage with respect to beet antioxidants and their special benefits for eye health and overall nerve tissue health, we expect to see study results showing these special benefits and recognizing beets as a standout vegetable in this area of antioxidant support.
Not only are they fresh, earthy, crunchy and sweet, but red beets fight heart disease and cancer. The leaf of the red beet may even lead to a reduction in body fat. Packing a nutritional punch, folic acid abundant in beet root
reduces inflammation in the blood vessels. Include this root vegetable and its leaf in your diet for a panacea of robust health. Cold, pickled, mashed or juiced, enjoy the nutritional
Read more: What
Happens to the Body When You Eat Beets? | eHow.com http://www.ehow.com/info_8408675_happens-body-eat-beets.html#ixzz1aBTwItUx
