Green leafy vegetables may prevent liver steatosis

A larger portion of green leafy vegetables in the diet may reduce the risk of developing liver steatosis, or fatty liver. In a study published in PNAS researchers from Karolinska Institutet in Sweden show how a larger intake of inorganic nitrate, which occurs naturally in many types of vegetable, reduces accumulation of fat in the liver. There is currently no approved treatment for the disease, which can deteriorate into life-threatening conditions such as cirrhosis and liver cancer. Continue reading “Green leafy vegetables may prevent liver steatosis”

Eating more fruits and vegetables may help men with memory loss

Need another reminder to eat your fruits and vegetables? Doing so might lower your risk of memory loss, according to a study published online Nov. 21, 2018, by Neurology. The study looked at almost 28,000 men, average age 51, who filled out questionnaires every four years for 20 years about how many servings of fruits, vegetables, and other foods they ate each day. The participants also took tests of their thinking and memory skills at least four years before the end of the study, when the average age was 73. Continue reading “Eating more fruits and vegetables may help men with memory loss”

Eat your vegetables (and fish): Another reason why they may promote heart health

Elevated levels of trimethylamine N-oxide (TMAO) — a compound linked with the consumption of fish, seafood and a primarily vegetarian diet — may reduce hypertension-related heart disease symptoms. New research in rats finds that low-dose treatment with TMAO reduced heart thickening (cardiac fibrosis) and markers of heart failure in an animal model of hypertension. The study is published ahead of print in the American Journal of Physiology — Heart and Circulatory Physiology and was chosen as an APSselect article for November. Continue reading “Eat your vegetables (and fish): Another reason why they may promote heart health”

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