Uncategorized

Mustard Seed – A Must Have!

The genus and species Brassica oleracea contain some very popular “super foods” like kale, broccoli and mustard.  Although these vegetables look quite different, their content of various phytochemicals and anti-cancer compounds are very similar.  One similarity these vegetables all possess is a pungent odor during cutting and cooking, which is attributed to the high sulfur content in the Brassica family. Anti-Cancer Properties Brassica are abundant in compounds known as isothiocyanates, sulfur-containing chemicals that are able to stop carcinogens Read more…

By phyto-admin, ago
Uncategorized

Garlic, Not just for Getting Rid of Vampires!

Garlic, Allium sativum, is known for its pungent smell and unique flavor.  In the same family as onions, leeks and chives, garlic grows in head-like clusters containing individual pods surrounded by a durable, fibrous peel.   When crushed or cut, a compound known as allicin is released and gives rise to the peculiar odor of garlic.  Ancient societies of China, Egypt, and Greece utilized garlic for a multitude of medicinal properties.  In fact, recent epidemiologic studies have Read more…

By phyto-admin, ago
Uncategorized

Here is to the Winter Blues….As in Berries

Blueberries, (Vaccinium angustifolium for wild blueberries or Vaccinium corymbosum for cultivated blueberries) are found throughout North America and have been heralded as one of the most antioxidant-rich foods that may decrease the risk of several chronic diseases, including cancer. Blueberries are most abundant in late spring and early summer, with the Wild blueberries being smaller and sweeter, while farm-raised blueberries may be twice the size of the wild. They are a “hot” item now, being Read more…

By phyto-admin, ago
Uncategorized

Cocoa, Not Just For Warming Kids Up Anymore!

Cocoa beans, the seed of the cocoa tree, are best-known for being the central ingredient in the world’s most popular indulgence food, chocolate. For centuries, cocoa has been acknowledged not only for its superior taste, but also for its potential health effects. In fact, the Incas declared it the drink of gods, and gave it the scientific name, Theobroma cacao, from the Greek words theo (god) and broma (drink). Recently, cocoa has been shown to Read more…

By phyto-admin, ago
Uncategorized

Roasting….Almonds….Over an Open Fire?

The almond is considered a tree nut  that belongs to the genus Prunus.    The fruit of the almond tree is known as a drupe and consists of an outer hull surrounding a hard shell which contains the edible seed.  The almond is native to the Mediterranean but is widely grown in warmer parts of Europe and the United States, which is the world’s leading supplier.  Almonds are versatile and may be eaten raw or roasted, whole or Read more…

By phyto-admin, ago
Uncategorized

Can Colors Decrease Colorectal Cancer Risk?

Moms frequently nag their kids with the line, “eat your fruits and veggies.”  Many of us remember being served things like cabbage, tomatoes, yams, green beans, grapefruit and other so-called “healthy” foods before we could eat our ice cream and cookies!  Well, it seems that our moms really did know best!  Over the years, the medical literature has accumulated numerous studies that have supported the notion that a diet high in fruits and vegetables may Read more…

By phyto-admin, ago
Uncategorized

Is Green Tea Good for the Prostate?

Green tea is consumed worldwide and contains a plethora of phytochemicals!  Most notably the catechins, such as epigallocatechin and epigallocatechin gallate, which may impart health benefits.  Indeed, studies in the medical literature have shown that consistent consumption of green tea appear to prevent some cancers, such as those of the upper digestive tract.  The antioxidant and polyphenol profile in green tea works to protect against cell and DNA damage through various mechanisms that inhibiting or Read more…

By phyto-admin, ago
Uncategorized

Extra Virgin Olive Oil (EVOO) and Breast Cancer Risk

I have a few passions in life–two of which are taking care of cancer patients and cooking Mediterranean-style cuisine!   This blog will not directly be about either of those passions, but instead will discuss how EVOO may help reduce the risk of breast cancer. In fact, my interest in EVOO has recently grown since I just finished a wonderful book, The 7 Wonders of Olive Oil–by Alice Alech and Cecile Le Galliard. As noted in Read more…

By phyto-admin, ago
Uncategorized

Are you Nuts?

Can a handful of nuts reduce lung cancer risk? Tree nuts such as walnuts, pecans, pistachios, and almonds as well as peanuts (which grow in the ground and are legumes, but have nut-like health benefits), have been shown pretty definitively to decrease the risk of getting cardiovascular disease and death from cardiovascular disease.  This is likely due to the favorable fatty acids found in nuts that decrease vessel inflammation and lower serum lipids.  In fact, Read more…

By phyto-admin, ago
Uncategorized

Coffee and Colon Cancer – More Reasons to Drink Java

Coffee is a fascinating food!  It grows all over the world and is consumed by people of diverse cultures.  To those of us who have a hard time existing without this tasty bean, there is mounting evidence that coffee has several disease-fighting properties due to its complex biochemical structure.  Coffee has been shown by scientists to possess anti-inflammatory, anti-oxidant, anti-diabetic, and anti-angiogenic (it prevents new blood vessel growth in tumors) properties that are exerted by Read more…

By phyto-admin, ago