Breakthrough Research |
 The Proof is Easy to See!
Breakthrough research from the University of Toronto shows that Vitamix processing may significantly enhance nutrient intake from whole foods
The results of a 2008 study at the University of Toronto clearly indicate that the Vitamix 5200 has the ability to disrupt plant cell wall structure and significantly reduce food particle size which may enhance the bioavailability of essential nutrients in fruits and vegetables. |
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Breakthrough Research Details
Research Title: Effect of Vitamix blender vs a control blender and chewing on the particle size of different fruits and vegetables.
Research Conducted by: University of Toronto, Ontario Canada |
 AimsTo determine whether different processing methods influence particle size, plant cell wall structure and nutrient bioaccessibility.
Hypotheses
Processing by means of a newly developed high speed blender will increase disruption of plant cell wall structure and decrease particle size thereby enhancing nutrient bioaccessibility.
Background
In plant food tissues, the physico-chemical structure and properties of cell walls in the gastrointestinal lumen are critical factors involved in influencing bioaccessibility of nutrients (1,2). Bioaccessiblity is defined as the proportion of nutrients released from a food matrix, and therefore, potentially available for absorption in the gastrointestinal tract (3). Thus, the intact cell walls of starch-rich leguminous (4) and lipid-rich almond seeds (3) act as a barrier to the action of gut enzymes, hindering the rate and extent of starch and lipid digestion, respectively. As such, consumption of nuts results in increased fecal excretion of lipids due to incomplete disruption of plant cell wall structure, and reduces bioaccessibility of almond lipids (3).
The physiologic effects of the plant cell wall and how intracellular nutrients are released will depend on the physical state of the plant tissue in the gut lumen. A critical factor will be whether the cell walls are disrupted during processing and chewing and during transit along the gastrointestinal tract (1,2). The processing of plant foods (e.g. milling, homogenization, cooking, blending) may influence the bioaccessibility of starch, lipid and other nutrients, mainly as a result of changes in cell wall structure and properties.
The aim of the present study was therefore, to determine if a novel high speed blending methodology would increase plant cell wall disruption, decrease plant tissue particle size and enhance nutrient bioaccessibiltiy compared to a standard processing method and chewing.
Methods
Test Products: For this study, three plant foods, carrot, tomato and strawberry were selected. These foods were selected as they represent a spectrum of the degree of plant cells wall hardness and therefore, provide a good indication of the effectiveness of this novel processing method, across a broad range of foods.
Chewing and Blending Studies: To assess the effects of chewing on the physical disruption of cell wall structure and plant tissue particle size, a method based on the technique developed by Granfeldt et al (5) was used. The volunteer was asked not to eat for 2 hours before the experiment and was instructed to rinse their mouth with drinking water (bottled, still) and then chew a sample of the plant food of interest, carrot, tomato, strawberry until it was ready to be swallowed. The volunteer was then asked to expectorate the contents of their mouth into a petri dish, samples of which were then immediately chemically fixed and later stained and examined by microscopy, as described in the section ’Microstructural Analysis’. The volunteer was then asked to repeat this procedure for all of the test products.
To assess the effects of blending on the physical disruption of cell wall structure and plant tissue particle size, two blenders were studied, a standard household blender and the newly developed high speed novel blender. For each test, 100 mL of the test food will be placed in the blender along with 100 mL distilled water. The samples will then be blended at the highest speed setting for 60 seconds. The blended sample was poured into a funnel and filtered through filter paper (Watman) to remove excess water. After filtering a sample of the plant tissue will be taken for immediate chemical fixation and later stained and examined by microscopy, as described in the section Microstructural Analysis.
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Microstructural Analysis
The chewed and blended plant tissue samples were examined by light and scanning electron microscopy to assess the morphology of the plant cell wall structure and particle size. Samples were placed in capped test tubes containing a fixative, 2.5% (wt:vol) paraformaldehyde and 0.5% (by vol) Glutaraldehyde ) in 0.1M phospate buffer PH 7.2,and refrigerated until further processing.
Subsequently, all samples were washed twice, each time for 30 min, in 0.1 M phosphate buffer and then post-fixed in 1% (wt:vol) osmium textroxide for 2 hours, also in 0.1M phospate buffer (PH 7.2). Samples were dehydrated in graded ethanol serial dilutions 50%, 70%, and 90%, (by volume ethanol and distilled water) for 30 min for each solution and finally, in 100% ethanol for 30 min (3 times).
For light microscopy, the plant tissue samples were infiltrated with Spurr resin and embedded in molds and polymerized at 60°C. Sections (1μm ) were cut on a Reichert Ultracut ultramicrotome ((Leica Microsystems Ltd), mounted on glass slides and stained in 1% (wt:vol) Toluidine Blue.
For examination by scanning electron microscopy, samples were critical point dried in a Polaron E3000 CP Drier (Quorum Technologies), mounted on stubs, and sputter coated with gold in a Polaron E5100 sputter coating unit and viewed with a Hiitachi S3400 Variable Pressure scanning electron microscope. Plant tissue particle size was determined from analysis of the generated scanning electron micrographs using adapted computer software (NIH Image J) specifically designed for particle size analysis.
Statistics
Paired Student’s t-tests (2 tailed) were performed on the quantitative particle size data. Statistical differences between the chewing, control blender and test blender were accepted at P<0.05.
Significance of Study
The study provides useful information on the ability of a novel processing method to increase cell wall disruption and decrease plant cell tissue particle size. These data may indicate that a novel blending method can enhance nutrient bioaccessiblity.
This study also helps to establish possible mechanisms by which plant food processing may influence cell wall structure and plant tissue particle size and may be of value in increasing nutrient bioavailability.
References
- MacDougall AJ, Selvedran RR. Chemistry, architecture, and composition of dietary fiber from plant cell walls. In: Cho SS, Dreher ML, eds. Handbook of dietary fiber. New York: Marcel Dekker Inc, 2001: 281-319.
- Waldron KW, Smith AC, Parr AJ, et al. New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture. Trends Food Sci Technol 1997;8:213-21.
- Ellis PR, Kendall CW, Ren Y, et al. Role of cell walls in the bioaccessibility of lipids in almonds seeds. Am J Clin Nutr 2004;80:604-13.
- Noah L, Guillon F, Bouchet B, et al. Digestion of carbohydrate from white beans (Phaseolus vulgaris L.) in healthy humans. J Nutr 1998;128:977-85.
- Granfeldt Y, Bjorck, Drews A, Tovar J. An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. Eur J Clin Nutr 1992;46:649-60.
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| Vitamix Processing Power Releases Hidden Nutrition! |
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Watch as Vitamix laser-cut blades, unique container and powerful motor work together to release hidden nutrition from whole foods!
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| Links to Relevant Research |
| Research proves that whole foods contain powerful disease- preventive antioxidants. Vitamix whole food meals may help prevent chronic diseases such as cancer, diabetes, hypertension, heart disease and more. |
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Studies For Preventing Aging
“5 Food That Can Add Years to Your Life,” in AARP Sept & Oct 2006
Spirulina – have antioxidants, protein and omega fatty acids.
Cranberries, blueberries, blackberries – have antioxidants and polyphenols
Leafy greens – have antioxidants (lutein: proving to protect against macular degeneration)
Almonds and walnuts – has omega-6 fatty acids, phytosterols and vitamin E which tend to lead to a lower risk for Parkinson’s and lower cholesterol.
Flaxseed – has fiber and omega-3 fatty acids
Eating berries can help strengthen bones reducing the risk for osteoporosis. After working on a study regarding blueberry consumption and its effects on bone density at Florida University, Bahram Arjrate, Ph.D., R.D. says, “We believe that polyphenols in the berries slowed the rate [of bone turnover], ultimately saving bone.” – “The Total-Body Benefits of Berries” in Eating Well July/Aug 2008
Women who eat a lot of vitamin C-packed foods (ex guava) have fewer wrinkles than women who don’t eat many, according to a recent study that tracked the diets of more than 4,000 American women ages 40 to 74 – “Superfruits,” on Prevention: The Indian Edition May 27, 2008
Food with phytoestrogens (lignans included) can be useful in preventing postmenopausal osteoporosis and cardiovascular disease –“Dietary phytoestrogens in the prevention of long-term postmenopausal diseases,” in International Journal of Gynecology & Obstetrics v.67, 1999, p.39-40
Folic acid can aid memory, is essential for brain function and a deficiency can lead to depression and cognitive impairment. The spice curcumin has been shown to counteract Alzheimer’s disease and brain trauma in animal models. It has been shown that junk food can actually damage the brain. Omega-3 fatty acids help to improve learning and memory and fight against depression, mood disorders, schizophrenia and dementia. Children with increased omega-3 fatty acids perform better in school – “Food as Brain Medicine,” on UCLA: Today Online July 9, 2008
Older dogs fed a diet rich in antioxidants over several years were able to perform tasks and learn new tricks far better than fellow canines fed a normal diet. “It indicated the brain has a capacity to recover some age-related loss of cognitive function.” MRI scans showed structural changes in the brains of the dogs on the antioxidant diet and a decrease in the buildup of amyloid plaque. Curcumin in mice was found to reduceamyloid plaques and limit damage from oxidation and inflammation. B vitamins may play a role in the development of new brain cells – “Food for Thought: Can Diet Protect Memory?” on MSNBC.com December 10, 2004
Glucose boosts people’s cognitive performance by improving people’s adeptness at tasks involving memory and attention. Eldery people who drank glucose recalled almost twice as much from a narrative prose passage as those who drank saccharin – “Food for Thought: Glucose is good for learning and memory,” in the Monitor on Psychology v.31 number 3 March 2000
The higher the concentration of glucose in your blood, the better your memory and concentration. Studies have shown that college students given 3 to 4 grams of choline 1 hour before taking memory tests scored higher than those who didn’t have any choline – “Food for Thought,” on Men’s Health.com by Katrin McDonald.
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Studies Regarding Arthritis Prevention
With increasing concentration of berry extract, increasing inhibition of cell proliferation in all of the cell lines was observed. Black raspberry and strawberry extracts showed the most significant pro-apoptotic effects against this cell line – “Blackberry, Black Raspberry, Blueberry, Cranberry, Red Raspberry, and Strawberry Extracts Inhibit Growth and Stimulate Apoptosis of Human Cancer Cells In Vitro” in the Journal of Agricultural and Food Chemistry v.54 2006
Cranberry extract may have synergistic or additive antiproliferative interactions of the anthocyanins, proanthocyanidins, and flavonol glycosides. “Total Cranberry Extract versus Its Phytochemical Constituents: Antiproliferative and Synergistic Effects against Human Tumor Cell Lines” in the Journal of Agricultural and Food Chemistry v.52 2004
Water extracts of raspberry seeds or pulp possess the potential for antiproliferative action against human colon carcinoma cells in vitro - “Antiproliferative action of water extracts of seeds or pulp of five different raspberry cultivars” in Food Chemistry v.93 2005
Strawberry, arctic bramble, cloudberry and lingonberry all demonstrated antiproliferative effects on human cervical and colon cancer cells grown in vitro - “Berry Extracts Exert Different Antiproliferative Effects against Cervical and Colon Cancer Cells Grown in Vitro” in the Journal of Agricultural and Food Chemistry v.56 2008
Lycopene likely to reduce risk of prostate cancer – “Role of lycopene and tomato products in prostate health” in the Molecular Basis of Disease v.1740 2005
A diet high in vegetables and high-fiber grains is likely to reduce the risk of colon cancer - “Risk Factors for Fatal Colon Cancer in a Large Prospective Study” in the Journal of the National Cancer Institute v. 84 1992 p.1491
Testimonial that a change in diet cured cancer – “Abraham’s Natural Weapon: Fighting Cancer with Diet and Herbal Therapy,” in Today’s Dietician Nov 2006 p.44-48
Red peppers may help fight prostate cancer - “Capsaicin, a Component of Red Peppers, Inhibits the Growth of Androgen-Independent, p53 Mutant Prostate Cancer Cells,” in Cancer Research v.66 2006 p.3222
Broccoli and other cruciferous vegetables may protect against bladder cancer in men – “Super Foods for Men and Women,” in Reader’s Digest: RDLIVING.com
Lychee a recent study conducted at the Sichuan University in China found that lychee may help prevent the formation of breast cancer cells due to the antioxidants that can be found in the fruit – “The New Superfruits” in Prevention
Vegetables, in particular the Brassica genus, such as Brussels sprouts and possibly broccoli, cauliflower and kale have significant cancer preventive effects –“Effect of chemopreventive compounds from Brassica vegetables on NAD(P)H:quinone reductase and induction of DNA strand breaks in murine hepa1c1c7 cells,” in Food and Chemical Toxicology v.41 2003
Whole foods can prevent cancer - “Dietary influences on endocrine–inflammatory interactions in prostate cancer development” in the Archives of Biochemistry and Biophysics v.428 2004
Overall seeds have much higher antioxidant activity and phenolic content than the edible portions - “Antioxidant activity and phenolic content of selected fruit seeds” in the Food Chemistry v.88 2004 p.411
Resveratrol acts as an estrogen-receptor in the presence of estrogen leading to the inhibition of human breast cancer cells – “Resveratrol, a Natural Product Derived From Grapes, Exhibits Antiestrogenic Activity and Inhibits the Growth of Human Breast Cancer Cell,” in Journal of Cellular Physiology v.179 1999 p.297-304
There is reasonable evidence to implicate low folate status in patients with colorectal cancer therefore long-term folic acid supplementation may reduce risk of colorectal cancer – “Folates and Prevention of Disease,” in Public Health Nutrition v.4 p. 601-60
Ellagic acid is active in antimutagenesis assays and has been shown to inhibit chemically induced cancer in the lung, liver, skin and esophagus of rodents and TPA-induced tumor promotion in mouse skin – “Polyphenols as cancer chemopreventive agents,” in Journal of Cell Biochemistry Supplemental 1995, v. 22 p.169-180
Ellagic acid can slow the proliferation of both human colon and cancer cells grown in experimental systems outside the body. Cervical cancer cells infected with HPV die w/in several days following exposure to ellagic acid from red raspberries. Ellagic acid causes the growth cycle arrest of cancer cells inhibiting cell division and cellular proliferation. Protective effects were observed in breast, pancreas, esophageal, skin, colon, leukemia and prostate cancer cells exposed to ellagic acid – “The Science of Ellagic Acid Consumption in Cancer Prevention”
Beans may prevent colorectal cancer because the phytochemicals present have been shown to slow the growth of tumors. Berries may prevent skin, bladder, lung, esophageal, colorectal and breast cancers because the anthocyanosides are extremely potent antioxidants. Cruciferous vegetables may prevent colorectal, breast, oral, gastrointestinal, endometrial, lung, liver and cervical cancers due to regulating enzymes in the body. Dark leafy greens may prevent mouth, pharynx, larynx, stomach, breast, skin and lung cancers by the carotenoids actins as antioxidants. Flaxseed may prevent colon, breast, skin and lung cancers because they contain a lot of lignans. Garlic may prevent stomach, colon, prostate, bladder, skin, lung, esophageal, and breast cancers. Green tea may prevent colon, liver, breast, prostate, lung, skin, bladder, stomach, pancreas, prostate and esophageal cancers by using powerful antioxidants. Pomegranates may prevent prostate, lung, skin and colon cancers because they have high levels of antioxidants. Red and purple grapes may prevent lymph, liver, stomach, skin, breast and leukemia cancers because they contain the polyphenol resveratrol. Soybeans may prevent breast and prostate cancers because they contain a lot of phtoestrogens. Tomatoes may prevent prostate, breast, lung and endometrial cancers by using the powerful antioxidant lycopene. Whole grains may prevent colorectal cancer by using phytochemicals - “Cancer-Blocking Foods,” in Delicious Living, Annual Guide 2008, pg. 28
***Because the Vitamix 5200 can blend the entire fruits, skin, meat and seeds, one can benefit from the increased antioxidant activity found in the seeds of fruit (2.14)
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Studies Regarding Breast Health
A recent AICR (American Institute of Cancer Research) report entitled "Food, Nutrition and the Prevention of Cancer: A Global Perspective" examined over 4,500 studies on the link between diet and breast cancer. What you do right now can reduce your breast cancer risk.
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Studies Regarding Lower Cholesterol
Peanut butter based diets as compared to the American Heart Association’ s Step II Diet lowered triglycerides but not HDL and they both lowered LDL. Overall, the peanut butter based diet was better - “Super Foods for Men and Women”
Papaya is a good source of fiber and there is evidence that it lowers cholesterol – “Papaya, fruit of angels,” on FreshPlaza, Global Fresh Produce and Banana News on September 11, 2007
A diet rich of rich enriched with brown rice extracts could be beneficial as a functional food to lower cholesterol – “Effect of Processed Rice with Brown Rice Extracts on Serum Cholesterol Level,” in Clinical and Experimental Pharmacology and Physiology 2007, v.34, p.S87-S89
Pomegranate juice may help lower total cholesterol – “Juice Up Your Diet,” on CNN.com/health from June 11, 2008
Small amounts of polyphenols in dark chocolate can impact blood pressure – scientists found that 0.2oz of dark chocolate shaved three systolic points and two diastolic points off a hypertensive subjects blood pressure – “DNA of Antioxidants,” on CNN.com/health from April 16, 2008
Intake of phytosterols reduces cholesterol absorption and lowers serum total and LDL cholesterol levels in humans – “Cholesterol-lowering effect of plant sterols,” in the European Journal of Lipid Science Technology 2000 pg. 37-44
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Studies Regarding Digestion
Papaya has now been shown in trials to significantly improve the symptoms associated with numerous digestive complaints, in particular constipation – “Constipation,” on Nutri: February 2006 Health Update
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Studies Regarding Heart Disease Prevention
The risk of ischaemic heart disease decreases by 15% when fruit consumption is quadrupled and vegetable consumption is doubled – “By how much does fruit and vegetable consumption reduce the risk of ischaemic heart disease?” in Occupational Health and Industrial Medicine v.39 1998
Evidence demonstrates that a diet rich in plant food lowers the risk of developing heart disease – “Diet and prevention of coronary heart prevention: the potential role of phytochemicals,” in Cardiovascular Research v.47 2000
An exclusive natural food diet can increase dietary fiber – “Dietary Fiber in Treatment of Diabetes: Myth or Reality?” in Digestive and Liver Diseases v.34 2002
Clinical and laboratory studies support increased consumption of high fiber foods as part of the strategy to reduce the risk of heart disease – “Dietary Fiber, the evolution of the human diet and coronary heart disease,” in Nutrition Research v.18 1998
Papaya is a good source of fiber and there is evidence that it lowers cholesterol – “Papaya, fruit of angels,” on FreshPlaza, Global Fresh Produce and Banana News on September 11, 2007
Rheumatoid arthritis patients who eat a gluten-free vegan diet have had their rheumatoid arthritis improve and the diet could in turn better protected against heart attacks and stroke - “Gluten-free Vegan Diet May Protect Rheumatoid Arthritis Patients from Heart Attack, Stroke, Study Suggests,” in Science Daily
Elevated plasma homocysteine is an independent risk factor for heart disease and folic acid supplements can reduce plasma homocysteine – “Folates and Prevention of Disease,” in Public Health Nutrition v.4 p. 601-609
**Because a natural food diet can increase dietary fiber (1.3) and a diet high in dietary fiber can reduce the risk of heart disease (1.4) a natural foods diet can reduce the risk of heart disease. Additionally, papaya is a good source of fiber (1.7) and therefore may help reduce the risk of heart disease.
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Studies Regarding Hypertension Prevention
Participants in a study who previously had high blood pressure were feed a diet rich in fruits and vegetables and after 8 weeks, 45% of the group had a normal blood pressure – “The effect of dietary patterns on blood pressure control in hypertensive patients,” in the American Journal of Hypertension v.13 2000
Regular frequent intake of fruits and vegetables is protective against hypertension – “Diet, nutrition and the prevention of hypertension and cardiovascular diseases,” in Public Health Nutrition v.7 2004 p.167-86
It is concluded that the fruit juice of papaya probably contains antihypertensive agent(s) which exhibits mainly alpha-adrenoceptor activity – “Blood pressure depression by the fruit juice of Carica papaya (L.) in renal and DOCA-induced hypertension in the rat,” in Phytotherapy Research v.14 2000 p.235
Diastolic and mean arterial pressures were reduced by all whole-grain diets. Increasing whole-grain foods, whether high in soluble or insoluble fiber, can reduce blood pressure and may help to control weight – “Whole-Grain Diets Reduce Blood Pressure in Mildly Hypercholesterolemic Men and Women,” in Journal of the American Dietetic Association v.106, issue 9, September 2006, p.1445-1449
Pomegranate juice may help reduce systolic blood pressure – “Juice Up Your Diet,” on CNN.com/health from June 11, 2008
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Studies Regarding Eye Health
Lutein is a phytochemical found in papayas and it helps protect the eyes and research suggests it can reduce the risk of macular degeneration – “Papaya juice superfruit drink rich in vitamins and leutin,” on OzScientific
A Harvard University study found that women who ate spinach more than five times a week had a 47 percent decrease in risk of cataract surgery compared with those who ate spinach less than once a month – “Spinach: A Health Powerhouse,” at USAWeekend.com from Dec 5, 1999
Lutein, found in spinach, can also benefit eye health by reducing the risk of macular degeneration – “Improved Nutrition May Reduce The Risk of Macular Degeneration,” at American Macular Degeneration Foundation website
A diet rich in carotenoids may protect against cataract development – “Plasma Antioxidant Vitamins and Carotenoids and Age-related Cataract,” in Ophthalmology, v.108, issue 11 (November, 2001), p. 1992-1998
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Studies Regarding The Immune System
Vitamin C has consistently decreased the duration of cold episodes and the severity of symptoms - “Vitamin C and the Common Cold,” in the British Journal of Nutrition v.67 1992 p.3-16
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Studies Regarding Mental Health
In a subset of schizophrenic patients a drastic reduction, if not full remission, of schizophrenic symptoms after initiation of gluten withdrawal has been noted in a variety of studies - “The gluten connection: the association between schizophrenia and celiac disease,” in Acta Psychiatrica Scandinavica v.113 2006
A gluten free diet may not only be only be suitable for people with celiac disease but also people with wheat allergy, autism and ADHD - “Gluten-Free Diet: How to Eat Wheat-Free,” by Gloria Tsang, R.D.
Autistic participants on a gluten-free diet showed an improvement on a number of behavioral measures - “A Gluten-Free Diet as an Intervention for Autism and Associated Spectrum Disorders: Preliminary Findings,” in Autism v.3 1999
Various mental disorders, including Alzheimer’s Disease, have been associated with low folate status or elevated plasma homocysteine – “Folates and Prevention of Disease,” in Public Health Nutrition v.4 p. 601-609
Folic acid can aid memory, is essential for brain function and a deficiency can lead to depression and cognitive impairment. The spice curcumin has been shown to counteract Alzheimer’s disease and brain trauma in animal models. It has been shown that junk food can actually damage the brain. Omega-3 fatty acids help to improve learning and memory and fight against depression, mood disorders, schizophrenia and dementia. Children with increased omega-3 fatty acids perform better in school – “Food as Brain Medicine,” on UCLA: Today Online July 9, 2008
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Studies For Preventing Obesity
Decreasing fat intake and increasing carbohydrate and fibers intake can help to prevent the development of obesity – “Prevention of Obesity,” in Nutrition Research v.22 2002 p.221-226
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Studies Regarding Proper Nutrition For Pregnant Women
Studies have shown that supplementing women of childbearing age with folic age can reduce incidence of infants born with neural tube defects, possibly by 50-70% and additional studies have also shown that low folate status is associated with other health risks such as low birth weight, cardiovascular disease, increased cancer risk and depression – “Knowledge and Clinical Practice Regarding Folic Acid Among Obstetrician and Gynecologists,” in Obstetrics and Gynecology v.95 issue 6 part 1 June 2000 p.895
Insufficient Vitamin A intake resulted in lower living stores, low birth weights and a higher risk of further complications. The American Pediatric Association cites Vitamin A as one of the most critical vitamins during pregnancy and the breastfeeding period, especially in terms of lunch function and maturation – “The Importance of Beta-Carotene as a Source of Vitamin A with Special Regard to Pregnant and Breastfeeding Women,” in the European Journal of Nutrition 2007, supplement 1 v.46 issue 1 1-1/20
A high-glycaemic diet during pregnancy leads to an increase in feto-placental growth rate and greater maternal weight gain than a low-glycaemic diet – “Maternal Carbohydrate Intake and Pregnancy Outcome,” in the Proceedings of the Nutrition Society v.61 2000 p.45-50
Iron deficiency during pregnancy may increase the risk of death from hemorrhage during delivery; folic acid deficiency can lead to hematological consequences, pregnancy complications and congenital malformations; zinc deficiency has been associated with complications of pregnancy and delivery, growth retardation, congenital abnormalities and retarded neurobehavioral and immunological development in the fetus; iodine deficiency during pregnancy results in cretinism, possible fetal wastage and preterm delivery. Vitamin A or Beta-Carotene during pregnancy reduced maternal mortality by 50% in a controlled study – “Micronutrients in Pregnancy,” from the British Journal of Nutrition v.85 2001 supplement 2 S193 - S197
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Studies Regarding Stress Prevention
Foods high in folic acid and B vitamins can help to stabilize your mood because they’re needed to make serotonin. Vitamin C fights stress b/c it’s an antioxidant that fights free radical that get released when you are stressed – “10 Superfoods for Stress Relief,” on Better Homes and Garden: BHG.com Sept 2004
Vitamin B12 and folate deficiency are often associated with affective disorders mainly of the depressive type. This deficiency most commonly induces a depressive syndrome and seldom a syndrome with manic features – “Mood Disorder with Mixed Features Due to Vitamin B12 and Folate Deficiency,” on General Hospital Psychiatry v.24 2002 p.106-109
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Studies Preventing Stroke
Rheumatoid arthritis patients who eat a gluten-free vegan diet have had their rheumatoid arthritis improve and the diet could in turn better protected against heart attacks and stroke - “Gluten-free Vegan Diet May Protect Rheumatoid Arthritis Patients from Heart Attack, Stroke, Study Suggests,” in Science Daily
Reduction of salt, increasing potassium, increasing fruits, vegetables and whole grains intake and at least two servings of fish per week may all help prevent stroke – “Nutrition and prevention of ischemic stroke: present knowledge, limitations and future perspectives,” in Nutrition, Metabolism and Cardiovascular Diseases v.14, issue 2, April 2004, p.97-114
Reduction of salt, increasing potassium, increasing fruits, vegetables and whole grains intake, the Mediterranean dietary plan and at least two servings of fish per week may all help prevent stroke – in Seminars in Neurology, v.26, issue 1, 2006, p.11-23
Elevated plasma homocysteine is an independent risk factor for stroke and folic acid supplements can reduce plasma homocysteine – “Folates and Prevention of Disease,” in Public Health Nutrition v.4 p. 601-609
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Studies Regarding Food Preparation Methods
Vegetables, in particular the Brassica genus, such as Brussels sprouts and possibly broccoli, cauliflower and kale have significant cancer preventive effects –“ Effect of chemopreventive compounds from Brassica vegetables on NAD(P)H:quinone reductase and induction of DNA strand breaks in murine hepa1c1c7 cells,” in Food and Chemical Toxicology v.41 2003
The bioactivities of the glucosinolates in Brassicas are increased with disruption of the plant tissue which chewing would likely aid with – “Protective Effects of Fruits and Vegetables in the Diet,” in Nutrition and Food Science v.96 1996
Cooking carrots yields more carotene and the addition of oil is also beneficial “Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil” in the Innovative Food Science and Emerging Technologies v.8 2007
Cooked tomatoes release more than fresh - “Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and β-carotene in cherry tomatoes” in the European Journal of Nutrition v.4
Let chopped garlic sit then cook briefly, if at all, to maximize thiosulfinates; steaming fruits and vegetables is superior to boiling because steaming retains more vitamins than boiling; microwaving cooks in less time and therefore fewer nutrient s are lost; melons stored at room temperature produce more lycopene than melons stored at cooler temperatures; heat alters lycopenes’ molecular structure making it easier for our body to absorb it than raw – “Get More Flavor, nutrition from produce with the right prep,” on CNN.com/health from July 2, 2008
Nutrients, such as calcium, that are less mobile in the plant ten to have lower concentrations in the fruit than in the leaves. Typically, higher concentrations are found in the skin and seeds, and the lowest in the flesh – Fruit Quality and Its Biological Basis by Michael Knee.
The concentration of phenolic compounds in the seed kernels and peels were 4.6 and 7.3 times higher, respectively, than those in the pulp – “Phenolic compounds and antioxidant capacity of Brazilian mango varieties,” in Food Chemistry v.110 2008 p.620-626
Apple peel had more ascorbate peroxidase and catalase activity than the flesh and seeds – “Antioxidant content in the fruit peel, flesh and seeds of selected apple cultivars during cold storage,” in Folia Horticulture 2005 p.47-60
Research conducted by the University of Toronto compared the Vitamix, a standard household blender and chewing to study the influence on particle size, plant cell wall structure and nutrient bioaccessibility – “Effect of Vitamix blender vs. a control blender and chewing on the particle size of different fruits and vegetables.”
The micrography samples that accompany the University of Toronto study cited in 5.9
** Because disruption of the plant tissue increases the bioactivities of the glucosinolates from vegetables in the Brassicas genus (5.2) the Vitamix 5200 would even better increase the bioavailability than chewing. As a result, it is likely that using the Vitamix 5200 with vegetables from the Brassicas genus could help to reduce the risk of cancer (5.1).
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