Health And Green Leafy Vegetables

 

The studies below found some significant facts regarding health effects of certain food.  This is an attempt by us to interpret the findings so that it could be implemented in everyday health practices.  It has to be understood that good eating habits are necessary for optimal health and that means that a variety of good foods have to be consumed every day.  We do believe that some food has medicinal value and could be used to help in the prevention and support of treatment in certain illnesses.  However, if it is not part of a good nutritious diet, it might lose its value.    Although we do believe in the power of natural food, we absolutely do not claim to cure any disease through the consumption of specific food.

 

1. Heart
Soo Yeon Kim, Sun Yoon, Soo Mi Kwon, Kye Sook Park, Yang Cha Lee-Kim. Kale juice improves coronary artery disease risk factors in hypercholesterolemia men. Biomed Environ Sci. 2008 Apr;21(2):91-7. 
In this study 32 men with high cholesterol consumed 150 ml of kale juice per day for 12 weeks.  After this time, there was an increase in HDL, the good cholesterol while there was a decrease in LDL, the bad cholesterol.  Apart from this, there was also a significant increase in enzymes which supports immunity (glutathione peroxidase and selenium).  These results were not as great among smokers than non- smokers. 
 
Pollock, RL. The Effect of Green Leafy and Cruciferous Vegetable Intake on the Incidence of Cardiovascular Disease: A Meta-Analysis. JRSM Cardiovasc Dis 5(2048004016661435. PMC4973479
This was a meta analysis of eight studies.  It investigated the relationship between the incidences of total cardiovascular disease with the intake of green leafy vegetables.  It showed a reduced incidence of cardiovascular disease correlated with the consumption of the greens. 
 
 
2. Bladder cancer
Chang Xu, Xian-Tao Zeng, Tong-Zu Liu, Chao Zhang, Zhong-Hua Yang, Sheng Li, Xiao-Yan Chen. Fruits and Vegetables Intake and Risk of Bladder Cancer: A PRISMACompliant Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies. Medicine (Baltimore). 2015 May ;94(17):e759
This study looked at 17 studies including 9447 case studies to show the effect of the consumption of fruit and vegetables on the development of bladder cancer.  It was shown that the higher the consumption of green leafy vegetables, the smaller
the risk was in the development of the disease.  Consequently it was concluded that green leafy vegetables might even help prevent bladder cancer. 
 
 
3.  Type II diabetes
Ping-Yu Wang, Jun-Chao Fang, Zong-Hua Gao, Can Zhang, Shu-Yang Xie. Higher intake of fruits, vegetables or their fiber reduces the risk of type 2 diabetes: A metaanalysis. J Diabetes Investig. 2016 Jan ;7(1):56-69. Epub 2015 Jun 22
Twenty three articles were used to carry out a meta-analysis between the intake of fruits, vegetables and fiber and the risk of developing type 2 diabetes.   
It was found that a higher intake of fruit, especially berries, and green leafy vegetables, yellow vegetables, cruciferous vegetables or their fiber is associated with a lower risk of development of type 2 diabetes. 
 
 
4.  Appetite control
C J Rebello, C E O'Neil, F L Greenway. Gut fat signaling and appetite control with special emphasis on the effect of thylakoids from spinach on eating behavior. Int J Obes (Lond). 2015 Jul 31. Epub 2015 Jul 31. 
This study found that consuming spinach with fat, it delays the fat metabolism.  As a consequence the body senses satiety for a longer period of time after consuming a meal.  This plays a positive role in apetite control, one of the problems in the obesity crisis.   
 
 
5.  Anti-aging
Jae H Kang, Alberto Ascherio, Francine Grodstein. Fruit and vegetable consumption and cognitive decline in aging women. Ann Neurol. 2005 May ;57(5):713-20. 
In this prospective study, done from 1976 to 2001, women were studied for fruit and vegetable intake and their decline of cognitive function.  It was found that total vegetable intake was associated with less decline.  Spicifically green  leafy vegetables and crucifirous vegetables were associated with higher cognitive function.  As consumption of these vegetables were increased, there was less decline in function.   
 
 
6.  Blood purification
 
PATEK AJ Jr.  Chlorophyll and regeneration of the blood. Effect of administration of chlorophyll derivatives to patients with chronic hypochromic anemia. Archives of Internal Medicine 1936 Vol. 57 pp. 73-84  ISSN: 0003-9926
 
In this study it was shown that intake of chlorrophyl derivatives (dark green vegetables such as green leafy and sea vegetables) by anemic patients increased their hemoglobin independently from iron intake.    
 
 
7. Liver detoxifier
Rose, P, Ong, CN, et al. Protective Effects of Asian Green Vegetables against Oxidant Induced Cytotoxicity. World J Gastroenterol 11(48)7607-14. PMC4727240
This article showed that green leaf vegetables are potential sources of antioxidants and phase II detoxification enzyme inducers. It is likely that consumption of such vegetables is a major source of beneficial phytochemical factors that may protect against colonic damage.