Vitamin C improves blood lipid profiles
Many studies have suggested that high intakes of fruit
and vegetables, especially citrus fruits, are associated with reducing the risk
of Coronary Heart Disease.
The beneficial effect could be related to flavonoids (yellow pigments in plants),
that inhibit LDL oxidation, (bad form of cholesterol) and prevent platelet aggregation
(blood clotting). A recent study showed that consumption of 750ml (3 cups) of
orange juice daily increased HDL cholesterol (good cholesterol), by 21%, triacylglycerol
(storage lipids providing energy) by 30%; folate by 18%, and decreased the LDL-HDL
cholesterol ratio by 16%.
Orange juice seems to improve blood lipid profiles, confirming
recommendations to consume 5 to 10 servings of fruits and vegetables daily.
For those who are unable to do this it may be beneficial to take supplements
containing vitamins C, E and beta-carotene which act as Antioxidants
protecting cells and membranes from free radical damage and Folic
Acid which is reported to reduce plasma total homocysteine, therefore all
reducing the risk of coronary heart disease.
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