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Video: The Content Of Vitamins, Enzymes, Organic Acids, Phytoncides In Vegetables
2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47
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Eat to your health. Part 6
Vitamin K (menaquinone, phylloquinone). Half of the vitamin K (phylloquinone) enters the liver of the human body with plant foods, the other half (menaquinone) is produced in the human body by intestinal bacteria. It ensures normal blood clotting, plays a significant role in the metabolism of bones, connective tissue, and ensures normal kidney function.
With its deficiency, newborns experience bleeding from the nose, mouth, navel, urinary tract, stomach and intestines; bloody vomiting, tarry stools, multiple hemorrhages - intracranial, subcutaneous and intradermal, in older children and adults - free bleeding (hemorrhage) from the nose, gums, stomach and intestines, intradermal and subcutaneous hemorrhages, poorly healing wounds, increased fatigue, in women - painful menstruation.
Doctors recommend the use of vitamin K in pathological conditions accompanied by hemorrhagic syndrome and hypothrombinemia, pneumonia, liver disease, chronic liver damage.
The recommended daily dose for an adult is 50-100 mcg. A typical diet contains 300-500 mcg of vitamin per day, so vitamin deficiency is extremely rare. The effect of vitamin K is weakened by taking large doses of vitamin E.
Taking synthetic vitamin K can cause hemolytic anemia, high bilirubin in the blood, yellowing of the skin and eyes. This does not happen when taking natural forms derived from plants.
Vitamin P (bioflavonoids) are plant polyphenols (rutin, kakhetins, quercetin, citrine, naringin, cynarin, etc.). The name of the vitamin comes from the word to penetrate (English). These substances, together with vitamin C, increase the elasticity and strength of small blood vessels, stimulate tissue respiration, and affect the activity of the endocrine glands. The need for vitamin P increases with infectious, vascular diseases, after surgery, with prolonged use of certain drugs, with X-ray and radiotherapy.
Vitamin P deficiency occurs when there is a prolonged shortage of fresh fruits and vegetables. It leads to fragility, fragility and impaired permeability of small vessels - capillaries. There are pain in the legs when walking, in the shoulders, general weakness, lethargy, fatigue. Small hemorrhages appear in the form of pinpoint rashes in the area of hair follicles, especially under tight clothing. The daily requirement of the body is about 50 mg per day.
Flavonoids also have vitamin P properties and protect vitamin C from degradation. They give plant products a yellow to orange color. Beets and eggplants are famous for their high content of flavonoids, which prevent the destruction of vitamin E in our cells, as well as prevent cancer and cardiovascular diseases.
Vitamin U (methylsulfonium) has an antiulcer effect. It is used as an effective fast-acting agent for the treatment of gastric ulcer and duodenal ulcer, as well as ulcerative colitis, gastritis, intestinal lethargy, etc. That is why they decided to call this chemical compound (from the word ulkus - ulcer). Its content in plants, and, consequently, their antiulcer activity is determined by the soil and climatic conditions of growing and the time of harvest. In the southern regions, where there are more sunny days, the content of vitamin U in vegetables and fruits increases significantly.
It has been found that vitamin U is unstable, easily destroyed at high temperatures and under the influence of oxygen, but tolerates low temperatures and drying well.
Vegetables also contain biologically active substances that have antimicrobial action that increases the adaptive capacity of the body, i.e. phytoncides … Plants produce these complex organic compounds to protect them from various pathogens and pests. They have bactericidal and fungicidal (fungi - fungi) properties, and are one of the factors of plant immunity. Getting into the human body with food, these biologically active compounds disinfect living tissues, suppress the processes of putrefaction and fermentation in the intestine, and increase resistance to various diseases. They are often referred to as herbal antibiotics. Phytoncides have a powerful antimicrobial, antiviral, preservative effect, help to weaken the effect of radiation. At its core, it is a collection of various essential oils, organic acids, glycosides, which are subdivided into volatile and non-volatile compounds. Eating fresh vegetables rich in phytoncides,has a stimulating effect on the immunobiological process in the body, helps to improve the oral cavity, improve food absorption, remove stones from the kidneys, improve well-being, stimulates cell regeneration, wound healing.
Not all types of vegetable plants are equally rich in plant antibiotics, moreover, differences are observed even in the redistribution of one variety cultivated in different environmental conditions. For example, raw juice obtained from greenhouse-grown cabbage has weaker antimicrobial properties than field-grown cabbage juice. They are especially abundant in vegetables, which are often used for medicinal purposes in this regard. Clearly expressed antimicrobial properties are noted in tomatoes, red and green peppers, garlic, onions, horseradish, radish, in cabbage juice. The root, leaves and seeds of carrots, parsley and celery are also characterized by strong bactericidal properties.
Vegetables also contain enzymes - specific proteins that play the role of catalysts in the body.
The most common organic acids are malic, citric and oxalic. Tartronic, salicylic, formic, succinic, benzoic acids are found in smaller quantities.
They are actively involved in the metabolism, increase the secretion of saliva, enhance the secretion of bile and pacreatic juice, improve digestion, dissolve unwanted deposits in the body, retard the development of bacteria, regulate the activity of biologically active substances, regulate acid-base balance, have a beneficial effect on the gastrointestinal intestinal tract. The alkalizing effect of organic acids contained in vegetables is essential for the health of the human body. They contribute to better assimilation of flour and cereals, potatoes, meat, fish, eggs, dairy products. Moreover, they give products a pleasant taste and quench their thirst.
Salicylic acid has antipyretic, diaphoretic, anti-inflammatory, antiseptic and antirheumatic effects. It is found in berries and pumpkin. Therefore, vegetables and fruits are used in the treatment of colds.
Tartronic acid inhibits the conversion of carbohydrates into fats, thereby preventing obesity and atherosclerosis. It is found in eggplant, cucumber, cabbage.
Dyes (pigments) determine the color of vegetables and fruits. They are used to judge the variety, quality and degree of ripeness. The pigments contain chlorophyll, carotene, xanthophyll, anthocyanins and other compounds.
Green fruits and leafy vegetables contain the most important substance for our blood - chlorophyll … It just gives green color to vegetables and fruits. By the way, the structural formula of chlorophyll is very similar to the structural formula of blood hemoglobin, they differ in that in the first case, there is an element of magnesium in the center, and in the second - iron. He is a diligent worker who participates in the processes of cleansing the liver, blood, nasal and frontal sinuses, and improves digestion. It has long been used to enhance hematopoiesis, restore hemoglobin, for the prevention and treatment of anemia. Under the influence of chlorophyll, blood is quickly restored in case of radiation damage. It has a stimulating and antioxidant effect. Chlorophyll also increases the activity of antibiotics, stimulates the healing of wounds and ulcers. It is used for atherosclerosis of the cardiac vessels, high doses of chlorophyll are used for hypertension.
Anthocyanins have the properties of vitamin P. They contribute to the elimination of heavy metals from the body. This was first noted by Japanese scientists after the events in Hiroshima and Nagasaki. They are also used as an antiviral agent. The most rich in anthocyanins are vegetables and fruits with dark red and blue-violet color, especially beets, red cabbage, eggplants, purple-colored varieties of kohlrabi, basil, and onions.
Glycosides are complex organic compounds. They give a specific, as a rule, bitter taste and aroma. So, cucurbitocin contained in cucumbers (from cucurbita - pumpkin) gives cucumbers a bitter taste. It helps to protect the body from cancer.
Capsaicin (from capsicum - pepper) is found in pepper, and in spicy pepper it is much more. It helps to improve appetite and food digestion. Lactucin (from lactuca - salad) reduces nervous irritability, has analgesic and hypnotic effects. Solanine (from solanation - nightshade) is found in potatoes, eggplants, and tomatoes. In small doses, it has a therapeutic anti-inflammatory and stimulating effect of the heart - especially the myocardium, can lower blood pressure, improve bowel function. In large doses, it can cause poisoning, resulting in nausea, vomiting, and intestinal upset.
Saponins, which are abundant in asparagus, spinach, beets, have anti-inflammatory and anti-sclerotic effects.
To be continued →
Read the Eat for Health serie
:
- Nutritional value of vegetables
- Minerals in vegetables and fruits that are essential for health
- What vitamins vegetables provide us with
- What vitamins vegetables provide us with. Continuation
- Vitamin content in plant foods
- The content of vitamins, enzymes, organic acids, phytoncides in vegetables
- The value of vegetables in nutritional care, vegetable diets
- Vegetable diets for various diseases
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