Broccoli (Brassica oleracea var. italia) has a reputation as a superfood. It is low in calories and contains a wealth of nutrients and antioxidants that support many aspects of human health. Broccoli is a cruciferous vegetable, alongside vegetables such as cauliflower, Brussels sprouts, bok choy, kale, cabbage and collard greens. Broccoli is a rich source …
Industrial Hemp (The Cannabis sativa L.) plant is an annual herbaceous plant that has been grown agriculturally for centuries. An ancient crop native to central Asia, there’s evidence that it grew during preagricultural stages of human development. Cannabis sativa L. is a crop used for food, fibers, and oil for human consumption and industrial use. …
Chocolate is best known as an indulgent confection, but historically it has also been consumed for its purported healing properties. Cocoa contains more phenolic antioxidants than most foods. The phenolic compounds in cocoa are mainly flavanols (catechins (37%), proanthocyanidins (58%), and anthocyanins (4%). Cocoa, or cacao, is the dried and fully fermented fatty seed of …
Vitamin A is a fat-soluble vitamin stored in the liver and essential nutrient for humans; it comes in two forms: retinol- found in animal products and beta-carotene found in plants food (especially brightly coloured fruits and vegetables) which the body converts into vitamin A. Both forms of vitamin A need some fat in the diet …
Polyphenols are organic compounds found abundantly in plants; they have become an emerging field of interest in nutrition in recent years. Polyphenols comprise flavonoids, phenolic acids, tannins, lignans and coumarins; they are naturally occurring compounds found largely in fruits, vegetables, cereals and beverages. Fruits like grapes, apple, pear, cherries, nuts, olives and berries contains up …
Fatty acids (FAs) are lipids (fats) biomolecules that are present in all organisms and perform a variety of functions. There are two types of fatty acids: essential and nonessential. The body can create nonessential fatty acids by converting amino acids from the foods we eat. However, the body cannot create essential fatty acids, where the …
Ginger (Zingiber officinale Roscoe) is a well-known herbaceous plant, that has been used widely as a flavouring agent and herbal medicine for centuries; the ginger rhizome has been consumed traditional as a typical remedy to relieve common cold and other minor health issues including nausea and vomiting. Ginger is a member of a plant family …
Garlic (Allium Sativum) is a popular spice of the family of Alliums; it is considered a functional spice that acts as a remedy for a variety of ailments because of its diverse array of nutritional constituents, phytochemicals and fibre. It contains high levels of potassium, phosphorus zinc, and sulfur, moderate levels of selenium, calcium, magnesium, …
Vitamin C is a water-soluble vitamin, antioxidant and essential co-factor for collagen biosynthesis, carnitine and catecholamine metabolism, and dietary iron absorption. Humans are unable to synthesize vitamin C, so it is strictly obtained through the dietary intake of fruits and vegetables. Citrus fruits, berries, tomatoes, potatoes, and green leafy vegetables are excellent sources of vitamin …
Proteins are nutrients the body needs to function properly, to grow and repair cells; it is classed as a macronutrient and each gram of protein counts as 4 calories. Proteins are found in a wide range of foods and it’s important that you get enough proteins in your diet every day. How much protein you …
