Sunflower seeds – use, damage and cholesterol
The sunflower is one of the most useful products that modern life is unfairly overshadowed. Seeds contain the vitamin of youth E, and vegetable protein least deviates from a known standard protein — chicken.
Despite its small size, sunflower seeds have a surprisingly large list of useful properties for organism. Use sunflower seeds have long been known. For centuries, sunflower seeds have been used as an herbal remedy, tonic health, because of the vitamins, minerals and other nutrients. Reducing the risk of cancer and cardiovascular diseases take the first place in importance to their many favorable properties. Women can benefit from sunflower seeds by clicking them in menopause. You can also get recommended daily dose of magnesium, selenium and vitamin E of half a Cup of sunflower seeds. Sunflower seeds can be enjoyed raw or fried separately and add the sunflower kernels in salads or in Breakfast cereals.
Useful properties of sunflower seeds.
Sunflower seeds — rich source of vitamin E, a strong antioxidant that plays an important role in the health of the mucous membranes and skin by protecting the cells from damage caused by free radicals. 30 grams of shelled kernels sunflower contains 11 milligrams of vitamin E, is 110 percent of the recommended daily value. Sunflower seeds also contain polyphenolic compounds chlorogenic acid, quinic and caffeic acid, which have antioxidant properties.
Arginine — an essential amino acid found in abundance in sunflower seeds. Arginine plays an important role in maintaining the health of the cardiovascular system by strengthening blood vessels and arteries. Vitamin B1 that is contained in sunflower seeds, helps to reduce the risk of thrombosis of the veins or arteries and coronary heart disease, by inhibiting the production of homocysteine, sulfur-containing amino acids. Essential fatty acids or “good fats”, found in the nuclei of sunflower, also play a role in providing optimal cardiovascular health.
Sunflower seeds contain phytosterols, natural chemical compounds with a chemical structure similar to cholesterol. Phytosterols help reduce the absorption of cholesterol and thus help to reduce its level. Essential fatty acids in sunflower seeds also contain high levels of HDL (high density lipoproteins), the so-called “good cholesterol”, which helps combat LDL (low density lipoprotein) – “bad cholesterol”. Niacin, vitamin B contained in sunflower seeds contains, also plays a role in lowering levels of “bad cholesterol”.
Other useful properties for health
Valuable minerals – calcium, iron, manganese, zinc, magnesium and selenium contained in the seeds of sunflower, help to optimize bone mineralization, red blood cell production (red blood cells), hormone and enzyme synthesis, and also has other positive effects on the body. For example, selenium protects the body from many diseases, including cancer. Magnesium can lower high blood pressure, reduce asthma symptoms and to help fight muscle pain and fatigue.
Women may find that sunflower seeds help to ease the frequency of hot flushes during menopause.
Harmful properties of sunflower seeds
If too much consumption of sunflower seeds can be harmful to health. Binge eating sunflower seeds can lead to large consumption of calories. 1/2 Cup of sunflower seeds contains 375 calories. Salted sunflower seeds contain big amounts of sodium, which can lead to high blood pressure and even heart disease.
It is also possible, although unlikely, excessive intake of vitamin B6 because of excessive absorption of sunflower seeds. Overdose vitamin B6 typically consists of tingling in the hands and feet and lack of muscular coordination.
Flipping a large number of sunflower seeds can damage teeth over time.
Avoid eating fried sunflower seeds, roasting kills most of nutrients.
Thus, moderate consumption of sunflower seeds will benefit your health.
Diet to normalize cholesterol levels
It is not enough just to abandon the products causing the production of bad cholesterol. It is important to regularly eat foods that contain monounsaturated fats, omega-polyunsaturated fatty acids, fiber, pectin, to maintain the normal level of “good” cholesterol and help to excrete any excess “bad”.