vegetables

Scientists show how certain vegetables combat cancer

harminka — Wed, 24 Dec 2008 14:21:06 -0600

Women should go for the broccoli when the relish tray comes around during holiday celebrations this season.

Vegetation could recover in the ski resort of Sierra Nevada

harminka — Fri, 12 Dec 2008 14:23:45 -0600

The conditioning Works of Sierra Nevada’s ski runs have destroyed a great amount of vegetable species. The researchers of the University of Granada (Spain) have already managed to grow in the laboratory two native bushy species in order to suggest new mechanisms for vegetable cover restoration.

Consumers interested in trying more Asian vegetables

harminka — Mon, 29 Sep 2008 12:20:45 -0500

Asian vegetables, a diverse group of specialty vegetables grown and consumed throughout Asia, are becoming an integral part of the American diet.

Fruit and Vegetable Consumption Is Low among Black Men

harminka — Sun, 03 Aug 2008 12:53:03 -0500

Despite efforts to stress the importance of eating fruits and vegetables, daily consumption of these foods among men remains low, particularly among black men, according to researchers at Columbia and Temple universities, the University of Pennsylvania and the National Cancer Institute.

Nitrates in vegetables protect against gastric ulcers

harminka — Thu, 08 May 2008 11:57:51 -0500

Fruits and vegetables that are rich in nitrates protect the stomach from damage. This takes place through conversion of nitrates into nitrites by the bacteria in the oral cavity and subsequent transformation into biologically active nitric oxide in the stomach. The Swedish researcher Joel Petersson has described the process, which also means that antibacterial mouthwashes can be harmful for the stomach.

US Patent Office rejects company's claim for bean grown by Latin American farmers

harminka — Thu, 01 May 2008 01:36:54 -0500

The United States Patent and Trademark Office (USPTO) today rejected all of the patent claims for a common yellow bean that has been a familiar staple in Latin American diets for more than a century.

Dash of salt grows healthier tomatoes

harminka — Mon, 28 Apr 2008 08:22:41 -0500

Watering tomatoes with diluted seawater can boost their content of disease-fighting antioxidants and may lead to healthier salads, appetizers, and other tomato-based foods, scientists in Italy report. Their study is scheduled for the May 14 issue of ACS’ Journal of Agricultural and Food Chemistry, a bi-weekly publication.

Protozoa May Enable Food-Borne Pathogens on Leafy Vegetables

harminka — Fri, 25 Apr 2008 12:05:12 -0500

Protozoa found on lettuce and spinach may sequester harmful food-borne pathogens ultimately contributing to their survival on produce surfaces say researchers from Tennessee Technological University, Cookeville and the Produce Safety and Microbiology Research Unit, Albany, California.

Why fruit-eating bats eat dirt

harminka — Wed, 23 Apr 2008 09:15:33 -0500

“Don’t eat the green parts of tomatoes, cut the green off the potatoes.” Any child would know that eating these parts of vegetables is a bad idea. The reason behind this is that they contain secondary plant compounds which may have detrimental effects on the consumer.

Crop scientists discover gene that controls fruit shape

harminka — Thu, 13 Mar 2008 13:51:46 -0500

Crop scientists have cloned a gene that controls the shape of tomatoes, a discovery that could help unravel the mystery behind the huge morphological differences among edible fruits and vegetables, as well as provide new insight into mechanisms of plant development.

Cooking can preserve, boost nutrient content of vegetables

harminka — Tue, 25 Dec 2007 02:36:06 -0600

In a finding that defies conventional culinary wisdom, researchers in Italy report that cooking vegetables can preserve or even boost their nutritional value in comparison to their raw counterparts, depending on the cooking method used.

Kids eat more fruits, vegetables when schools offer salad bar

harminka — Fri, 07 Dec 2007 07:04:25 -0600

A new UCLA study has found that elementary schools can significantly increase the frequency of fruit and vegetable consumption among low-income students by providing a lunch salad bar.