by nhri | Jan 29, 2013 | 2004, Antioxidants, Beta Carotene, Fats and Oils - General, Whole Foods - General
Written by Tatjana Djakovic, Staff Writer. Studies illustrate how avocado or avocado oil added to salads increased the absorption of carotenoids, lycopene, alpha and β-carotene and lutein. (more…)
by nhri | Jan 16, 2013 | 2009, Beta Carotene, Blood Lipids, Cardiovascular Health, Fats and Oils - General
Written by Tatjana Djakovic, Staff Writer. In a study of rats fed a cholesterol diet, the percentage of heart damage and area at risk decreased from 37.2% to 26.9% when supplemented with red palm oil. In rats fed a normal diet, the percentage of heart damage and the area at risk decreased from 23.5% to 9.2%. (more…)
by nhri | Feb 24, 2010 | 2010, Antioxidants, Beta Carotene, Other Cancers, Vitamin A, Vitamin C, Vitamin E
Written by Greg Arnold, DC, CSCS. Those with the 25% highest intake of Vitamins A, C, and E significantly decreased their risk of cervical cancer by 65%, 65%, and 47% respectively, compared to those with the lowest 25% intakes. (more…)