According to statistic, heart disease, after lung cancer kills more than 2,000 Americans everyday.
Approximately, 60 million Americans have heart disease.
There are many causes of heart diseases.
Most of heart diseases are caused by high blood pressure which contributes to hardening of the arteries.
Some researchers suggested that diet high in saturated and tran fats.also plays an important role in initiated risk of coronary heart disease. As the long term unhealthy diet can cause obesity, high blood pressure,... and diabetes.
Dr. McNamara DJ, in the study of dietary cholesterol, heart disease risk and cognitive dissonance, wrote, "....dietary cholesterol has a small effect on the plasma cholesterol levels with an increase in the cholesterol content of the LDL particle and an increase in HDL cholesterol, with little effect on the LDL:HDL ratio, a significant indicator of heart disease risk"(4).
Truly, everything that adds to the formation of atherosclerosis lesions, damages the inner lining of blood vessels and impedes the transportation of oxygen and nutrition to the heart, is considered as prevalent risk factors of arterial blockage, the main cause of heart disease.
Strawberry is a genius of Fragaria × ananassa belongings to the family Roseaceae.
The edible plants have been grown all over the world with suitable climate for commercial profits due to their's health benefits.
Chemicals constituents of strawberry
The major chemical compounds include anthocyanin and ellagitannins and p-Hydroxybenzoic acid, p-coumaric acid, ellagic acid, cyanidin-3-glucoside, pelargonidin-3-glucoside, kaempferol, quercetin, and myricetin.
According to the followed up study to examine the relationship between anthocyanins, the largest group of water-soluble pigments and the risk of MI, anthocyanin, strawberries intake was found to be potential in preventing myocardial infarction (MI) in young and middle-aged women.
Intake of strawberries was also associated with a decreased risk of MI, in a comparison of those consuming >3 servings a week and those with lower intake.
Dr. Cassidy A, the lead scientist, in the study conducted by the University of East Anglia, including a total of 93 600 women 25 to 42 years of age from the data base of the Nurses' Health Study (NHS) II, after taking into account of multivariate adjustment said, "An inverse association between higher intake of anthocyanins and risk of MI was observed (hazard ratio, 0.68; 95% confidence interval, 0.49-0.96; P=0.03, highest versus lowest quintiles)".
* There were significant inverse association between anthocyanidins and CHD, CVD, and total mortality in compared to no intake of proportional hazards rate ratios (RR) of 0.88, 0.91, and 0.90, respectively.
These results suggested that dietary intakes of flavanones, anthocyanidins, and foods rich in flavonoids were associated with reduced risk of death due to CHD, CVD, and all causes, according to Dr. Mink PJ, the lead scientist.
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(1) High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women by Cassidy A, Mukamal KJ, Liu L, Franz M, Eliassen AH, Rimm EB..(PubMed)
(2) Anthocyanins and heart health by Mazza GJ.(PubMed)
(3) Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women. byMink PJ, Scrafford CG, Barraj LM, Harnack L, Hong CP, Nettleton JA, Jacobs DR Jr.(PubMed)
(4) Dietary cholesterol, heart disease risk and cognitive dissonance by McNamara DJ(PubMed)