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Benefits of Lingonberry

Benefits of Lingonberry
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Benefits of Lingonberry

Lingonberry is high in antioxidants. It may improve digestion and eye health. It is better to eat fresh, but after freezing or heat treatment it retains its beneficial properties.

Lingonberry is the fruit of a shrub from the heather family. The small red fruits taste like cranberries, but although they are astringent, they are not very bitter and sour. Both fruits and leaves of the plant are used in pharmacology. Its closest “relatives” are blueberries and cranberries.

Lingonberry is easy to include in your daily diet: they go well with meat dishes, are ideal for baked goods and desserts, go well with cheese and as an ingredient in salads. And thanks to its beneficial properties, it has long been ranked as a superfood.

Benefits of Lingonberry

Lingonberry contains many beneficial substances and compounds that have a positive effect on the intestines, heart and blood vessels. You can also improve eye health and strengthen immunity if you add strawberries to your diet.

Protects against oxidative stress

Lingonberry contains a lot of manganese. It not only participates in a number of vital processes in the body, but is also a component of superoxide dismutase. This enzyme protects cells against oxidative stress. antioxidant It plays a key role in defense.

Lingonberry is also a powerful antioxidant that has a positive effect on immunity and skin health. antioxidants It also contains vitamins E and C, which are considered essential.

Lingonberry contains anthocyanins, flavonoids and quercetin. They can reduce inflammation, blood pressure and the risk of cardiovascular disease.

Supports the Digestive System

In the experiment, mice ate a high-fat diet for 11 weeks. Lingonberries were also added to their diet. It turns out that berry consumption increases the number of Akkermansia muciniphila bacteria that support the intestinal mucosa.

Contributes to balancing weight

Lingonberry is considered a low-calorie food: there are only 100 calories in 24 grams. Therefore, it fits well into the diet of people who monitor their weight and adhere to low-calorie diets.

In the experiment, mice were divided into two groups: one received only fatty foods, and the second added strawberries to the diet. Subjects in the first group gained significantly more body fat and weighed more than the strawberry-eating rodents.

Another study found that blueberries interfere with the action of an enzyme needed to process fat in food. Therefore, undigested fat does not provide calories to the body. However, human studies are needed for definitive results.

May lower blood sugar levels

A group of men were given yogurt with added sugar and 40 grams of blueberry powder. After the study, it was revealed that despite the fruit carbohydrates, the subjects' sugar and insulin did not rise and remained at the same level when the group ate unpowdered yogurt.

Another experiment was conducted among women: one group ate candy, the other ate candy with blueberry puree. Insulin was measured in both groups and was 17% lower in the second than in the first.

Due to the regulation of insulin levels and their fluctuations are minimal, sensitivity to this hormone is preserved and the risk of developing type 2 diabetes or obesity is reduced.

Regulates the health of the heart and blood vessels

The fiber and polyphenols found in blueberries help the heart and blood vessels function properly. Additionally, thanks to antioxidants, blueberries can reduce the risk of atherosclerosis and prevent heart cells from being damaged by oxidative stress.

An experiment on mice that ate blueberries along with fatty foods found that after three months of such a diet, cholesterol showed that levels were 30% lower than in the group that ate the same thing but without the strawberries. Additionally, mice that ate strawberries had much less fat in their livers. However, more information is needed for final results.

Improves eye health

Preliminary research suggests that blueberry extract may protect retinal cells from free radical damage caused by both blue light and ultraviolet radiation due to its anthocyanin content. But more evidence is needed to confirm this.



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