Seven bitter but useful products.
Bitter foods are good for our health, despite their spicy taste.
They are rich in antioxidants and substances, which can prevent many diseases, including cancer.
1. Bitter Melon
The bitter melon is green and it looks like a cucumber. Contains triterpenoids of phytochemicals, polyphenols and flavonoids, which are claimed to decrease the growth of cancer cells. Used to reduce blood sugar levels in diabetics. Rich in antioxidants, which reduce the risk of cardiovascular disease.
2. Cruciferous vegetables
This variety of vegetables includes broccoli, Brussels sprouts, arugula, radish and others. Glucosinolates contain compounds that give them bitter taste. Use-people are exposed to a lesser risk of developing cancer. Cruciferous vegetables help the liver enzymes to process toxins more efficiently.
Lean tooth leaves can be added to salad, soup and even pasta. Due to their bitter taste, they can be taken with other foods such as garlic or lemon. Rich in vitamins and minerals, including calcium, iron, manganese, vitamin A, C and K.
They also contain lutein and zeaxanthin carotenoids that protect against macular degeneration. Lean leafs are a source of prebiotics that stimulate healthy intestinal bacteria.
4. Citrus peel
The bitter and white outer shell, the narrow and black citrus fruit due to the presence of flavonoids, which protect the fruit from the pests and are very useful for human health. Citrus flavonoids help fight cancer, reduce inflammation in the body and accelerate detoxification. You can add citrus straw to any dish in the form of spices, ground or dry.
The cranberry has antibacterial properties and is rich in antioxidants. It contains a polyphenol known as proanthocyanidin that prevents the entry of bacteria into the tissues of the body.
The risk of infection of the stomach, intestine, and urinary tract is reduced if two cups of cranberry juice are taken daily. Regular consumption is associated with good cardiac health, reducing inflammation, blood pressure and blood sugar.
People who eat chocolate five times a week have a lower risk of heart disease than those who do not eat. This is due to polyphenols and antioxidants found in cocoa. Unsweetened cocoa powder, cocoa beans and dark chocolate contain some sugar, but there are more antioxidants. They are a good source of minerals, including copper, manganese, iron and magnesium.
Coffee is rich in polyphenols, among which the most common is chlorogenic acid, a strong antioxidant, responsible for a lower risk of cardiovascular disease and diabetes.
Some studies have shown that coffee with caffeine can prevent neurological diseases such as Alzheimer's and Parkinson's.