Vegetables vs. health

Newly discovered compounds contained in vegetables.
Their influence on our health may turn out to be salutary!

Bioflavonoids

Appear in fruits and vegetables.
Only in the 1970s they were regarded as nutritionally worthless compounds.
– they are strong antioxidants that may prevent from certain types of cancers,
- reinforce artery walls (rutin),
- have antivirus effect (quercetine),
- relieve symptoms of allergic reactions

SulphoraphaneAppears in Brussels sprouts, broccoli and cauliflower,
- has anti-cancerous effect.

PolyacetylenesAppear in carrot and celery,
- with their antioxidant effect, they prevent from generation of neoplastic cells.

Monoterpenes and phenolic acids

In particular, they appear in large quantities in garlic and soy,
- they reduce nitrozamines produced in the digestive tract on the basis of nitrates originating from food.

SulphidesAppear in such crucifer vegetables as: cabbage and radish,
- help in reducing the arterial blood pressure,
- prevent from blood clots.



SterolesMainly appear in cucumbers,
- affect blood cholesterol reduction.