Anti-cancer Foods, Articles, Cancer Related

Anticancer Foods: Arugula Uses & Benefits

8 months ago

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fresh arugula in a white bowl on wooden table

Did you know that arugula is not just a salad green, but also a powerful superfood that can help with digestion, reduce inflammation, and even improve memory and cognitive function? It’s packed with vitamins and minerals that can boost your immune system and promote overall health. If you’re looking for a low-calorie, nutrient-dense food that can help you lose weight and feel fuller for longer, look no further than arugula. This leafy green is high in fiber and water content, making it a great choice for anyone trying to maintain a healthy weight.

What Is Arugula?

Arugula, also known as rocket or rucola, is a leafy green vegetable that belongs to the Brassicaceae family. It’s a herbaceous annual plant that typically grows up to 2 feet tall and produces clusters of small white flowers. Arugula leaves are deeply lobed and have a peppery, slightly bitter taste that’s similar to mustard greens or watercress. It’s often used in salads, sandwiches, and as a pizza topping.

How Is Arugula Used?

Arugula has been used as a food and medicinal herb since ancient Roman times. It’s commonly used today in Mediterranean cuisine, particularly in Italy, where it’s often added to salads and pizza toppings.

Arugula is also popular in the Middle East, where it’s used in traditional dishes like fattoush salad and tabbouleh.

In addition to its use in cuisine, arugula is also believed to have various health benefits and is sometimes used in natural remedies for indigestion and inflammation.

What Are The Health Benefits Of Arugula?

Arugula has several scientifically proven health benefits, thanks to its high nutrient content. One of the most notable benefits is its ability to improve digestion. Arugula contains high amounts of fiber, which can promote healthy bowel movements and prevent constipation. Additionally, arugula has been shown to have anti-inflammatory properties, which may help reduce the risk of chronic diseases such as cancer, diabetes, and heart disease.

Studies have also found that arugula is a rich source of antioxidants, such as vitamin C, vitamin A, and beta-carotene, which can help protect the body from cellular damage caused by free radicals. This can potentially reduce the risk of chronic diseases and slow down the aging process.

Arugula is also believed to have anti-cancer properties, particularly when it comes to preventing the growth of certain types of cancer cells. This is due to its high content of glucosinolates, compounds that have been shown to have anti-cancer effects.

Including arugula in your diet can provide a wide range of health benefits, including improved digestion, reduced inflammation, protection against cellular damage, and potentially a reduced risk of chronic diseases.

What Makes Arugula An Anti-Cancer Food?

Arugula, like other cruciferous vegetables, is believed to have anti-cancer properties due to its high content of glucosinolates. These compounds are metabolized in the body into biologically active compounds, such as isothiocyanates, which have been shown to have anti-cancer effects.

One study published in the Journal of the American Dietetic Association found that a higher intake of cruciferous vegetables, including arugula, was associated with a lower risk of certain types of cancer, such as lung and colorectal cancer. Another study published in the journal Nutrition and Cancer found that arugula extract inhibited the growth of human breast cancer cells in a lab setting.

A more recent study published in the journal Nutrients found that the isothiocyanates found in arugula were able to induce apoptosis (programmed cell death) in human colon cancer cells, suggesting a potential role for arugula in the prevention and treatment of colon cancer.

The research suggests that arugula and other cruciferous vegetables may help prevent certain types of cancer and inhibit the growth of cancer cells due to their high content of glucosinolates and other biologically active compounds.

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