Vegetable polyphenols boost health and longevity

Polyphenols are super healthy compounds that are only available in fresh plants – mainly leafy green vegetables and brightly coloured fruits and vegetables.

“Increasing your consumption of fruits and vegetables is the best way to bolster your daily intake of the health-promoting compounds called polyphenols”
Dr. Charlie Seltzer, a Philadelphia-based physician

“Our results corroborate scientific evidence suggesting that people consuming diets rich in fruit and vegetables are at lower risk of several chronic diseases and overall mortality”
Dr Raúl Zamora Ros, Journal of Nutrition, June 2013.

The outer layers of many fruits and vegetables contain the highest concentrations of polyphenols AND insoluble fibre – both of which are active in your bowel replenishing good bacteria and promoting healthy digestion and elimination.

Polyphenols are one of the few compounds that can reach the colon without being digested first.

Both polyphenols and insoluble fibre are only available in plants. Polyphenols break down into molecules that positively influence beneficial microorganisms in the digestive system.

In this study, people eating the highest daily intake of polyphenols experienced a 30% lower mortality rate than those who took in a lower amount.

“Dietary fibre and polyphenols both reach the colon and therefore can have an effect on colonic microbiota. Our research has shown that the polyphenols found in fruits and vegetables are broken down by bacteria in the colon. Our studies in the lab have shown that these simpler products influence the microorganisms in the digestive system to support optimum gut health”
Dr Shanthi Parkar, November 14th, 2013.

Study by U.S. National Institute on Aging researchers Zamora Ros, R.; Rabassa, M.; Cherubini, A.; Urpí Sardà, M.; Bandinelli, S.; Ferrucci, L.; Andrés Lacueva, C., “High concentrations of a urinary biomarker of polyphenol intake are associated with decreased mortality in older adults” as published in the Journal of Nutrition, June 2013. PMID: 23803472. Also; scientists from New Zealand’s Plant & Food Research (P&F) in a paper published in the journal Anaerobe, 2013.

 

 


 

Posted: Wednesday 13 August 2014