Garbanzo beans also known as chickpea is an edible legume of genus Cicer and the family Fabaceae, high in protein and minerals. It is one of the earliest cultivated vegetables, native to the Middle East.
With Nutrients of
2. Dietary fiber
5. Vitamin A
6. Thiamine (Vitamin B1)
7. Riboflavin (Vitamin B2)
8. Niacin (Vitamin B3)
9. Pantothenic acid (B5)
10. Vitamin B6
11. Folate (Vitamin B9)
12. Vitamin C
13. Vitamin E
14. Vitamin K
Chickpea with a high amount of fiber along with the relevant antioxidant capacities may be considered as a functional ingredient of antioxidants for reduced risk and symptoms of Cardiovascular diseases.
Besides cancer, heart disease kills more than 2,000 Americans every day. Approximately 60 million Americans have heart disease.
Most of the heart diseases are caused by high blood pressure contributes to hardening of the arteries. High levels of bad cholesterol (LDL) build up in the arteries as a result of uncontrolled diet with high levels of saturated fat and trans fat. All these add to the formation of atherosclerosis lesions and eventually arterial blockage or anything that serves to damage the inner lining of blood vessels and impedes the transportation of oxygen and nutrition to the heart can be defined as a risk of heart disease.
According to the International Crops Research Institute for the Semi-Arid Tropic, chickpea with Chickpea with significant amounts of all the essential amino acids except sulphur-containing amino acids and important vitamins such as riboflavin, niacin, thiamin, folate and the vitamin A precursor β-carotene may have beneficial effects on some of the important human diseases such as cardiovascular diseases.
Researchers also looked at the total polyphenol and flavonoids concentration and protein concentrations. Both ingredients showed to express antioxidant activity in induced postprandial glycemic excursions and reduced postprandial glycemic load which are the independent risk factor for the development of cardiovascular disorders (CVD),
Furthermore, in the study of independent risk of CVD, fiber intake found abundantly in chickpeas showed to associate with Cardiac vascular disease (CVD). In total, 157 patients included in this study, dietary fiber intake can retard the decrease in the Estimated Glomerular Filtration Rate eGFR, reduce the levels of pro-inflammatory factors, indoxyl sulfate, and serum cholesterol; and is negatively associated with cardiovascular risk.
In fact, the intake of the fiber of any sources has shown to reduce the risk of a number of disease. According to the Biomedical Research Institute Sant Pau - Cardiovascular Research Center Barcelona, fiber is taken together with phytosterols, vitamins and minerals( found in chickpea), exert antioxidant, anti-inflammatory and anti-thrombotic effects contributing to the delay of CVD initiation and progression.
Taken altogether, patients with or without cardiovascular disease may want to include chickpea in their diet, accompanied by good sources of vegetables and fruits.
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Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma ISSN 0975-6299.
(1) Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review by Jukanti AK1, Gaur PM, Gowda CL, Chibbar RN.(PubMed)
(2) Mitigation of starch-induced postprandial glycemic spikes in rats by antioxidants-rich extract of Cicer arietinum Linn. seeds and sprouts by Tiwari AK1, Sahana C, Zehra A, Madhusudana K, Kumar DA, Agawane SB.(PubMed)
(3) Dietary fiber intake is associated with chronic kidney disease (CKD) progression and cardiovascular risk, but not protein nutritional status, in adults with CKD. by Lu L1,2,3, Huang YF4, Wang MQ2, Chen DX1,2,3, Wan H5, Wei LB1,2,3, Xiao W6.(PubMed)
(4) Diet and Cardiovascular Disease: Effects of Foods and Nutrients in Classical and Emerging Cardiovascular Risk Factors by Badimon L1, Chagas P1, Chiva-Blanch G1.(PubMed)
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