By Dick Logue
A low-cholesterol cookbook that gives essentially the entire spectrum of flavors for the tastebuds! 500 Low-Cholesterol Recipes proves that slicing ldl cholesterol doesn’t suggest slicing style or variety—or spending hours within the kitchen on complex recipes. filled with every thing from savory stews to candy treats, you’ll locate low-cholesterol types of the entire meals you suggestion you needed to hand over, like mouthwatering burgers, fluffy omelets, and creamy cakes. You’ll additionally discover a big range of overseas cuisines, from Cajun and Mexican to Italian and Asian. Make staying at the low-cholesterol path easy—and delicious!—with 500 Low-Cholesterol Recipes.
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Additional resources for 500 Low-Cholesterol Recipes: Flavorful Heart-Healthy Dishes Your Whole Family Will Love
Cataracts and Eye Health Oxidative mechanisms have been implicated in the etiology of cataracts in humans, and fruit and vegetables intake has been associated with this problem. A study involving 35,724 healthy professional women over the age of 45 years in the US was conducted to determine the potential association between fruit and vegetable intake and subsequent risk of cataract development over a 10-year follow-up period (Christen and others 2005). 6 servings/day). 5 servings/day and average vegetable intake of approximately 4 servings/day also indicated that fruit and vegetable intake did not differ between women with and without nuclear opacities (Moeller and others 2004).
It has been reported (Eberhardt and others 2000; Lee and others 2003) that the antioxidant and antiproliferative activities of apples are the consequences of synergistic activities of phenolics rather than vitamin C. In pear fruit, the contribution of phenolic compounds to antioxidant activity has also been reported to be much greater than that of vitamin C (Galvis-Sanchez and others 2003). Phenolics in apple skin showed a much higher degree of contribution to the total antioxidant and antiproliferative activities of whole apple than those in apple flesh (Eberhardt and others 2000; Wolfe and others 2003).
Prunes ranked highest with more than twice the level of antioxidants found in other high-scoring fruits, when the ORAC assay was used (Wang and others 1996). The inhibition of LDL oxidation by raw and canned peaches (Prunus persica) ranged between 56% and 87%, with oxidation activity mainly attributed to the presence of hydroxycinnamic acids and chlorogenic and neochlorogenic acids, but not to carotenoids such as ␤-carotene and ␤-cryptoxanthin. However, Plumb and others (1996b) reported that hydroxycinnamic acids do not contribute to the inhibition of The Contribution of Fruit and Vegetable Consumption to Human Health 27 lipid peroxidation of liver and cell microsomes by fruit extracts including plums and peaches, although these fruits had the ability to scavenge hydroxyl radicals.