Organically Produced Plant Foods - Evidence of Health Benefits

2003 ◽  
Vol 53 (1) ◽  
pp. 1-1 ◽  
Author(s):  
Bengt Lundegårdh ◽  
Anna Mårtensson
Keyword(s):  
Health Benefits ◽  
Plant Foods

Factors affecting the antioxidant potential and health benefits of plant foods

2012 ◽  
Vol 92 (6) ◽  
pp. 1101-1111 ◽  
Author(s):  
Hongyan Li ◽  
Rong Tsao ◽  
Zeyuan Deng
Keyword(s):  
Antioxidant Activities ◽  
Health Benefits ◽  
Antioxidant Potential ◽  
Physiological Factors ◽  
Factors Affecting ◽  
Plant Foods ◽  
Post Harvest ◽  
Different Types

Li, H., Tsao, R. and Deng, Z. 2012. Factors affecting the antioxidant potential and health benefits of plant foods. Can. J. Plant Sci. 92: 1101–1111. Phytochemicals, such as carotenoids, phenolics and glucosinolates, in plants and plant-based foods are able to reduce the incidence of non-communicable diseases such as cardiovascular diseases, diabetes, stroke and different types of cancer due to their antioxidant potential. A brief summary of the in vitro and in vivo evidence and how post-harvest storage and processing conditions can affect the health benefits is presented in this review. Genetic, environmental conditions and physiological factors may modify the composition and amounts of these compounds present in plants, thus affecting the in vitro antioxidant activities. Such changes in combination with degradations after digestion can significantly affect the bioaccessibility and bioavailability of phytochemicals. The main objective of this review is to provide updated information on the effects of various factors such as genetics, environment, post-harvest storage and processing on the bioactive components, and knowledge of these factors can lead to multidisciplinary strategies to maximise the bioavailability and health potential of foods.

scholarly journals Health Effects of Plant Foods and the Possibility of Reducing Health Risk

2020 ◽  
Author(s):  
Martina Valachovičová ◽  
Lucia Bírošová
Keyword(s):  
Health Risk ◽  
Health Effects ◽  
Chronic Diseases ◽  
Inverse Relationship ◽  
Health Benefits ◽  
Vegetarian Diet ◽  
Plant Foods ◽  
Potential Risks ◽  
Food Commodities ◽  
Nutritional Studies

Many nutritional studies point to an inverse relationship between diet with predominant consumption of plant foods and the incidence of diseases of civilization. The health benefits of plant foods come from a sufficient intake of protective nutrients, which are key food commodities of the vegetarian diet. These include vegetables, fruits, whole grains, legumes and oilseeds, including various types of nuts. The nutritional and non-nutritional components of plant foods reduce the risk of chronic diseases by various mechanisms, so a well-planned vegetarian diet is nutritionally adequate, fully healthy and able to provide health benefits in the prevention of many diseases. The data we find agree that the benefits far outweigh the potential risks.

scholarly journals Role of plant protein in nutrition, wellness, and health

2019 ◽  
Vol 77 (11) ◽  
pp. 735-747 ◽  
Author(s):  
Rylee T Ahnen ◽  
Satya S Jonnalagadda ◽  
Joanne L Slavin
Keyword(s):  
Protein Quality ◽  
Diabetes Management ◽  
Disease Risk ◽  
Health Benefits ◽  
Plant Protein ◽  
Plant Proteins ◽  
Positive Health ◽  
Potential Health ◽  
Plant Foods ◽  
Plant Sources

Abstract Plant-based diets, and more specifically plant-based proteins, have been the subject of growing interest from researchers and consumers because of their potential health benefits as well as their positive environmental impact. Of course, plant proteins are found in plant foods, and positive health benefits of plant foods are linked to dietary fiber, vitamins, minerals, and phytochemicals. In epidemiological studies it is not possible to separate out the health benefits of plant foods in general as opposed to plant proteins specifically. Additionally, few vegans, who consume only plant-based proteins, are included in existing prospective cohort studies. Isolated plant proteins (soy, pea) have been used in intervention trials, but often to improve biomarkers linked to disease risk, including serum lipids or blood pressure. This review is an overview of plant proteins, the whole foods they are associated with, and the potential health benefits linked to consumption of protein from plant sources. Plant proteins and their potential for reducing the risk of developing metabolic syndrome, diabetes management, cancer prevention, and weight management are each discussed, as are the various rating systems currently used to determine protein quality from plant sources. Although additional research is needed that focuses specifically on the role that plant protein plays in the prevention and management of these chronic illnesses, rather than the role played by a more general plant-based diet, evidence suggests that plant proteins offer nutritional benefits to those who consume them. Limitations to plant proteins, including lower protein quality, must also be considered in this discussion.

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