Diet with turnips, against inflammation and liver problems

Diet with turnips, against inflammation and liver problems

Turnips are very tasty roots, but also rich in beneficial properties for the body

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We have repeatedly talked about cruciferous vegetables and their incredible nutritional properties, analyzing their health benefits from time to time. Now it is the turn of the turnip: its root has a sweet taste much appreciated in the kitchen, and thanks to its macronutrient content it is a real panacea for our body.

Faced with a low calorie intake (just over 30 calories per serving), which makes turnips ideal even for those on a diet, these vegetables have a good amount of fiber and therefore prove to be precious allies for intestinal health. In addition to facilitating the correct intestinal transit and providing nourishment for the bacterial flora, the fibers are also useful for those who want to lose weight: they are in fact particularly satiating and help to keep under control the quantities of food ingested during meals.

Turnips are also non-starchy vegetables with a low glycemic index, so their consumption does not cause dangerous glycemic spikes. On the contrary, a study published in Evidence-Based Complementary and Alternative Medicine has shown how the turnip extract tested on laboratory guinea pigs is able to reduce blood sugar levels and improve the body's response to insulin. Excellent news for those suffering from diabetes, but also from a preventive perspective.

These roots are also rich in glucosinolates, bioactive plant compounds with antioxidant and anti-inflammatory action. In the body, these substances break down further into by-products such as arvelexin, which according to various studies acts against chronic inflammation and consequently reduces the risk of developing diseases such as arthritis, cancer and hypertension.

Glucosinolates also have a strong protective action against the liver: a clinical trial conducted on guinea pigs suffering from liver toxicity has shown how the sulfur compounds contained in turnips have reduced symptoms and damage to the liver. Finally, these compounds are responsible for the production of isothiocyanates, substances with antibacterial efficacy. They are in fact able to inhibit the growth of bacteria and fight infections from Escherichia coli and Staphylococcus aureus.

Turnips are also rich in antioxidant substances: vitamin C (in one portion we find 30% of the recommended daily amount) is essential for the development of the immune system and, as shown by several studies, has an action anticancer – in particular, it appears to be able to reduce the growth of cancerous cells. While anthocyanins are excellent allies against free radicals, often responsible for the onset of chronic diseases such as heart disease and diabetes.

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