Diabetes, Heart, and Cardiovascular Diseases News Chronicle.
Article 114   Published on January 18, 2017

Health Benefits Of Microgreens

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A study by United States Department of Agriculture on mice models shows microgreens helps us in


  • Reducing body weight
  • Reducing blood pressure (BP) levels
  • Reducing bad cholesterol (LDL) even with fat-rich diet
  • Protect individuals from cardiovascular diseases (CVD)

A previous study done by researchers from the University of Maryland shows microgreens are rich in nutrients compared with their normal vegetables.



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Microgreens : Microgreens are tiny vegetables and can be harvested when they reach one inch to three inches tall (length including stem and leaves) in two to four weeks after germination. They can be harvested by cutting the stem above the soil line. They are available in multiple colors and textures with flavor. They are sweet and spicy too. Plant such as chia, cabbage, cauliflower, broccoli, sunflower and buckwheat can be grown as microgreens.


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Microgreens increase the taste, freshness and beauty of the dishes. They are an excellent choice to decorate soups, salads and sandwiches. They are healthiest when consumed quickly before they loose color. Health benefits of microgreens are

  • Rich with beta-carotene. They are helpful in preventing type 2 diabetes and fighting with eye-related diseases
  • Rich with vitamin K. Vitamin K helps in blood coagulation, treating bleeding gums, enhancing bone health and reducing nosebleeds
  • Rich with antioxidants
  • Rich with vitamin E. Helps us in producing more red blood cells and decreases the risk of cancer and heart disease
  • Rich with vitamin C

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Consumption Of Meat Contributes Development Of Type 2 Diabetes

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A meta-analysis study to find out the relation between consumption of meat and the development of type 2 diabetes (T2D) during the year 2013 indicates a higher risk of T2D associated with meat consumption. The association is higher in processed meat and poultry. Some of the ingredients in meat are


  • Animal fat
  • Saturated fat
  • Trans fat
  • Cholesterol
  • Heme iron, a risk factor for chronic inflammation and type 2 diabetes (T2D)
  • Advanced glycation end (AGE), a risk factor for oxidative stress and inflammation
  • Rich with glycotoxin, a risk factor for diabetes


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Type 2 Diabetes Risks With Iron Levels

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A study by researchers from the University of Eastern Finland linked the development of type 2 diabetes to elevated levels of iron levels in the bloodstream. Researchers say men accumulate more iron compared to women. Researchers found "U" shaped association between iron levels and risk of the development of type 2 diabetes. The risk is lowest when iron levels are at moderate levels.



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The human body requires iron but excess stored levels of iron are harmful to the body as they promote free radicals. Free radicals damage beta cells that discharge insulin in the pancreas. According to Alex O Aregbesola, safe range for iron levels in the body is 30 to 200 micrograms (mcg) per liter of serum ferritin (1 microgram = 1x10-6 of a gram).

The study findings were published in the journals Annals of Clinical Biochemistry.



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Ferritin : Ferritin is a protein that contains iron and found in blood cells. Ferritin test results show stored iron levels in the body. Lower ferritin iron levels indicate iron deficiency. Our food contains two types of iron

  • Heme type of iron, which is found in fish, meat and poultry food
  • Non-heme type of iron, which is found in vegetables, fruits and grain foods

The body absorbs heme type iron easily compared with non-heme iron. Heme iron helps our body system in absorbing non-heme type iron. Vitamin C also helps body absorbing both types of irons.


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The Diabetes News Chronicle does not provide medical advice, diagnosis or treatment. Information in Diabetes News Chronicle is to support and not to replace medical advice given by the surgeon or physician or doctor. The published article is not a medical advice by the OWNER of the "Diabetes News Chronicle" website or by the AUTHOR of the article.


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