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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 areconsidered the unstable due to the existence of at least one unpairedelectron. 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. Itis the ease in which they bond to other atoms and molecules that creates

the potential danger. The danger exists due to the significant probability thatovertime 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 freeradicals 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 importantdiets and supplement related compounds. For example there are four

enzymes that have a strong tendency to neutralize free radicals includingsuper 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, forvarious 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 foodhumans eat such as fruits, vegetables, seeds, nuts, meats, and oil. Thereare 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 breakingantioxidant within the membrane of the cell. Inside the cell water soluble

antioxidant scavengers are present. These include vitamin C, glutathioneperoxidase, superoxide dismutase (SD), and catalase. Only those

antioxidants that are commonly supplemented (vitamins A, C, E and themineral selenium) are given in the following Table

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Different sources of antioxidants

Class/Compon

entsSource Potential Benefit

Carotenoids

Beta-carotene carrots, various fruits

neutralizes free radicals which may

damage cells; bolsters cellular

antioxidant defenses

Lutein,

Zeaxanthin

kale, collards,

spinach, corn, eggs,

citrus

may contribute to maintenance of 

healthy vision

Lycopene tomatoes

may contribute to maintenance of 

prostate health

Flavonoids

berries, cherries, red

grapes

bolster cellular antioxidant defenses;

may contribute to maintenance of 

brain function

Flavanols—

Catechins,

Epicatechins,

Procyanidins

tea, cocoa, chocolate,

apples, grapes

May contribute to maintenance of 

heart health

Flavanones Citrus foods

Neutralize free radicals which may

damage cells; bolster cellular

antioxidant defenses

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

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broccolidamage cells; bolster cellular

antioxidant defenses

Proanthocyani

dins

Cranberries,cocoa,

apples, strawberries,

grapes wine,peanuts, cinnamon

May contribute to maintenance of 

urinary tract health and heart health

Isothiocyanates

Sulforaphane

cauliflower,

broccoli,broccoli

sprouts, cabbage,

kale, horseradish

May enhance detoxification of 

undesirable compounds and bolster

cellular antioxidant defenses

Phenols

Caffeic acid,

Ferulic acid

apples, pears, citrus

fruits, some

vegetables

may bolster cellular antioxidant

defenses; may contribute to

maintenance of healthy vision and

heart health

Sulfides/Thiols

Diallyl sulfide,

Allyl methyl

trisulfide

garlic, onions, leeks,

scallions

May enhance detoxification of 

undesirable compounds; may

contribute to maintenance of heart

health and healthy immune function

Dithiolthiones

cruciferous

vegetables broccoli,

cabbage, collards

contribute to maintenance of healthy

immune function

Whole Grains

Whole Grains cereal grains

may reduce risk of coronary heart

disease and cancer; may contribute

to reduced risk of diabetes

Examples of Antioxidant Vitamins and Minerals

VitaminsLiver, dairy products,

fishProtects cells from free radicals

Vitamin C Bell peppers, citrus Protects cells from free radicals

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fruits

Vitamin E

Oils, fortified cereals,

sunflower seeds,

mixed nuts

Protects cells from free radicals.

SeleniumBrazil nuts, meats,

tuna,

Helps prevent cellular damage from

free radicals

Antioxidants are all those elements that have the function eliminating freeradicals 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 twofactors:

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) 

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- 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 inmonounsaturated 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 moreuseful and healthy food . Choose fish or lean meats, all of them, moreover,

very rich in antioxidants, amino acids such as cysteine, or useful in mineralsas selenium or copper. 

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

molecules, besides avoiding triggering external factors, it is imperative toadopt a diet rich in plant products capable of providing those principles to

neutralize their harmful effects. Among the major components displayed infruits 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 smallintestine 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 itis 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 richin 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 generalweakness in the body, manifested in symptoms such as brittle hair, bleeding

gums, wounds that will not heal, loss of appetite, etc.. Among the mainfoods 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,

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grapefruits, etc.)

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

are the vegetables that have the greastest quantity. With properties similarto beta carotene of carrots, which has anticancer properties. Lycopene

seems to reduce prostate, lung, stomach, bladder, stomach and cervixcancers. 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 bestantioxidants capable of neutralizing the negative effects of free radicals in

the body. Eating foods rich in chlorophyll will help prevent manydegenerative diseases and maintain the body stronger and younger for

years. (Drink chlorophyll preparation, available at food stores or natural foodstores, according to the information leaflet conditions)

- Vitamin E : It protects cell membranes from oxidation by protecting its fattyacids. 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 thatthis deficiency can occur in men, it leads to poor digestion of fats.

Vegetables and green vegetables and vegetables rich in oil, are those withmore of this vitamin, such as, for example, purslane, asparagus, lettuce,

peas, walnuts, wheatgerm or sunflower seeds, that are those with thehighest content.

- Flavonoids: They are polyphenolic compounds displayed in fruits and

vegetables and some beverages, like tea, beer or wine. Among thesecompounds the most important is quercetin found in many plant foods such

as garlic, onion, apple, cabbage, pears, spinach. Other important are thegenistein flavonoids of soybeans, the rutin of citrus fruits (oranges , lemons ,

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- Alkalinization of algae: Once dried, they are placed in a container with veryhot 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 cleanedwith 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 thickeningability 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 tobecome rusted (cooked meat, ham, shoulder, sausage, canned chicken, etc)

The properties of agar agar are numerous. It is used primarily in thefollowing 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 aliquid to become a gel.

Therefore, it is very suitable for the manufacture of canned fish and meatbecause it compacts them and provides them a better texture. Moreover,

this product forms a layer that protects these foods from contact with themetal walls of the container . By doing this, it prevents canned food to

become rusted (cooked meat, ham, shoulder, sausage, canned chicken, etc)

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- 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 thecomposition of many drugs and excipients, to improve taste, color, texture,

etc. It is also used to form the cover of some preparations such assuppositories, 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 inslimming 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 formicrobiological 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 orbecome 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 isdocumented 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:

 

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Gelidium: It inhabits rocky places of eulitoral and sublitoral zone. Eulitoralarea (= 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. Thesublitoral 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 15and 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 maincollection 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 alesser 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 highertemperatures, although there are species adapted to colder waters, and

more easily resist external aggressions, such as freshwater input orfertilizer.

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 incoastal areas, it is increasingly spreading its cultivation . Among the speciesgrown, 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:

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- Open cultivation in estuaries or bays: Sandy soils are required . On thesetype 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 orpolypropylene 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 seaground 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 becomeentrenched 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 wholesurface of one or half hectare. Salinity and temperature must be controlled ,

something which is done by means of a water supply from the outside, sothat 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 requiresa 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 beremoved 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.

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Upper leaves sessile; Those on the base much more fleshy, petiolated andwith 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 muscularconstruction) Ascorbic acid (vitamin C, essential in the prevention of 

diseases like scurvy, playing a fundamental role in the formation of thecollagen) 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 inthe 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 foodsthat 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 acabbage 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 theplant)

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- Anti hoarseness: Like onion juice , tender cabbage juice can be used tocombat 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 gastrointestinalulcers (Crush some leaves or grind them in a blender and drink tentablespoons 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 protectthe 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 mashedcabbage 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 themin 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 acabbage leaf and apply it on the painful joint)

The external use of cabbage leaves relieves the pain in the breasts when itresponds to inflammation by breastfeeding. (Crush a cabbage leaf without

midrib and apply it over the painful area)

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- 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 verysuitable for children or in case of convalescence or diarrhea.

It's got a very low level of oxalates, so it is good for those peopleundertaking 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 allthe 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 moretime than the necessary.

We should use cabbage broth to prepare other meals, because most of thenourishing 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. Theyare 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

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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 tomatoowes 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 , thelungs, the stomach, the bladder, and the uterus.

Lycopene appears in fresh tomatoes, but especially in cooked ones , sincecooking 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 eliminatelead efficiently. Other rich foods in this component are: garlic, potato,

spinachs, corn or portulaca. Besides this property, we should stand out itscapacity 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,itintervenes in the formation of the bones. Tomato is considered to be a good

aphrodisiac since it has been proved that eating fresh tomatoes increasessexual 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)

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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 tocombat infections, and to maintain sight in good state. When it wasdiscovered, 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-carotenethat is especially in many vegetables. Vitamin A is an essential vitamin

whose daily dose is established between 4000 - 5000 IU . Higher doses in acontinuous 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 beable 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 tributeto 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 varietyof 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

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grape in a quantity that can oscillate from 2 to 3 kilos a day or to combine itwith 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 lowlevels of sodium. ( In fresh grapes) . Equally the presence of vitamin B thatintervenes 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. Numerousstudies have been carried out to check in which way the presence of  tannins 

and caffeic acid , besides constituting stupendous bactericides, could reducethe 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 inthe 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 thetreatment of cholesterol. The presence in this drink of alcohol and phenols

contributes to diminish cholesterol, to improve blood circulation and toprevent 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 aprolonged 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, suchas memory loss, dizziness, vertigo, headaches, etc. (Decoction of one

teaspoonful of dried leaves per cup of water for 10 minutes. Let rest 10minutes 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 skinhumidifiers, 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 30minutes 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

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Spinach (Spinacia oleracea) was cultivated for the first time in China. In theXI 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 hasbeen 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 theirdiet. 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 thiscomponent. 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 thinintestine 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 preventsthe 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 thedanger 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 onestops to ingest rich foods in beta-carotenes. Among the main foods rich in

this component we would mention the following ones: purslane (Portulacaoleracea 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 inchlorophyll 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 100gr (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 contributewith 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 theaccumulation 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 gotvitamins 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

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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 theneeds 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 theplant 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 (Taraxacumofficinale), 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 makesthis food very appropriate for the circulatory system for its capacity to

eliminate cholesterol and make arteries more fluid which impedes theformation 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 orkidney 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 suchas 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 sothat 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 isnot 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 timesbefore serving it . This is the way to eliminate part of the acid it contains.

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Pepper ( botanical name: Capsicum annuum) it is a plant coming fromAmerica 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 samespecies 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 oneof 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 theacerola (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 orgrapefruits, 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 liberateit 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 superiorto most of fruits. This element , as well as lycopene, exercises a great

antioxidant power. It is also very rich in triptophan, which ingestion helps tocombat the symptoms of the depression.

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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 , inthe 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 peppersare more digestible that those cooked. In fact, they certainly favor it by

stimulating the gastric and biliary juices. Even the hot red peppers, usedmoderately, have been proved to have a positive effect in the prevention of 

stomach ulcers. Among the appropriate properties of peppers for thedigestive 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 weeat 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 veryconvenient in all those that suffer from constipation. Equally it has beendemonstrated 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 habitualuse of these varieties that, besides giving a very colorful touch to our meals,

intensify their flavor and increase one's appetite, maintaining all theiralimentary 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

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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 beused 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 continuedusing thoroughly as natural remedies. They are used in cases of bronchial

congestion, as expectorants to liberate the lungs from mucosities, arthritis,etc.