Scientists from the University of Minnesota found that eating plant-based foods reduces the risk of diabetes and cancer. Research results published At MDPI (Multidisciplinary Digital Publishing Institute).
Researchers explained that fruits, vegetables, legumes, nuts and seeds contain insoluble dietary fiber – fibre. It is necessary for the proper functioning of the intestines. Its deficiency in the body negatively affects not only the functioning of the gastrointestinal tract, but also the immune system.
Plant products also contain other bioactive substances – quercetin, resveratrol, catechins, anthocyanins, lutein, lycopene and beta-carotene. These compounds are associated with a reduced risk of heart disease, cancer and type 2 diabetes. For example, quercetin, a plant pigment found in berries, apples and green tea, improves blood flow and protects body cells against oxidative stress. Resveratrol, which is also a natural antioxidant, is also effective in the treatment of pancreatic cancer.
The scientists hope their work will help raise people’s awareness of the benefits of plant-based foods. The researchers also emphasized the need to improve methods for processing such products in production; This will ensure that beneficial bioactive compounds are preserved.
Previously was named A diet that reduces the risk of three dozen diseases.