What is lycopene and why should you add more of it to your diet? Lycopene is a plant pigment that gives foods like tomatoes and watermelons their signature colors. Exhibiting antioxidant properties, lycopene has been linked to a long list of health benefits. Researchers note that lycopene may offer protection against sunburns, free radical damage, and even certain types of cancers.

Belonging to the carotenoid family, which is a group of compounds related to vitamin A, lycopene may help reduce systolic pressure. That is the top number on your blood pressure reading and it indicates how much pressure is exerted against the arterial walls when the heart beats. Decreasing that number is very beneficial for people with high blood pressure. Additionally, lycopene may improve LDL cholesterol and blood flow.

The benefits don’t just end there! Lycopene and beta-carotene are primary carotenoids founding skin and plasma. That’s why you often see those antioxidants in skin care products. Lycopene may improve the body’s ability to protect itself from the sun. Loading up on tomatoes doesn’t make you immune to sunburn; rather, it simply offers extra protection to your skin. Lycopene also exhibits anti-inflammatory properties that work to reduce oxidative stress. Finally, lycopene offers neuroprotective properties and may even help balance levels of cytokines, proteins that alert the immune system. Some great sources of lycopene include:

• Guava: 5,204 micrograms (mcg) per 100 grams (g)
• Tomato: 3,041 mcg per 100 g
• Grapefruit: 1,219 mcg per 100 g
• Papaya: 1,828 mcg per 100 g
• Watermelon: 4,532 mcg per 100 g
• Red bell pepper: 484 mcg per 100 g
• Persimmon: 159 mcg per 100 g
• Red cabbage: 20 mcg per 100 g
• Asparagus: 30 mcg per 100 g
• Mango: 3 mcg per 100 g

Lycopene And Your Sleep

Within recent years, researchers have focused their attention on the link between diet and sleep quantity/quality. Some studies looked at the link between sleep duration and higher intake of lycopene-rich foods. In these studies, sleep parameters were tracked using self-reports, and the diet was assessed by food diaries that participants kept. Based on the information, researchers found an association between sleep duration and lycopene levels. Based on that information, though, researchers need to conduct more studies on lycopene in the diet and sleep. 

Anti-Inflammatory Properties

Lycopene exhibits anti-inflammatory effects that result from its lipophilic nature. That means that lycopene has a close association with cell membranes, enabling them to regulate inflammatory responses and signals. In fact, lycopene may prevent the production of different cytokines, including IL1, IL6, IL8, and TNF-α. It may also inhibit nuclear factor kappa B, a signaling pathway that causes an inflammatory response. Lycopene experts say that the anti-inflammatory nature may be a potent agent for cancer treatment, especially in regards to the inhibition of metastasis and tumor progression. 

Antihypertensive Effects

In one study on overweight and obese people, a higher presence of lycopene was associated with a lower risk of hypertension. A different study noted that lycopene may exhibit antihypertensive effects in rats without causing hypotension. Another study with 54 patients with hypertension found that blood pressure decreased after six weeks of tomato extract supplementation. Another study found that lycopene supplementation of more than 12 mg per day in hypertensive patients significantly reduced diastolic blood pressure (the bottom number on a blood pressure reading).

Conclusion

Lycopene is a powerful antioxidant that exists in many easily accessible foods. Not only does it offer protection to your skin, but it may also improve heart health and reduce the risk of certain types of cancer. Although you can take a lycopene supplement, it may be most effective when consumed from lycopene-rich foods like tomatoes, grapefruits, red bell peppers, watermelon, and other red or pink fruits.

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A strong immune system can help you fight off infections, common colds, flus, and other bacteria or viruses. While there are certain lifestyle habits that contribute to healthy immune function, the key to enhancing immunity is your diet. The right foods won’t change the way your immune system operates overnight, but they provide your body with antiviral, antimicrobial, and anti-inflammatory compounds.

What Is The Immune System?

The immune system is an interactive network of organs, white blood cells, and proteins, all of which work together to protect the body from foreign substances. Working to neutralize bacteria, pathogens, and viruses that enter the body, the immune system works round the clock. A healthy immune system recognizes harmful substances from the environment and fights against cells in the body, which have been harmed or changed by way of an illness. An unhealthy immune system attacks certain cells, organs, or systems within the body, resulting in autoimmune disorders.

The innate immune system works as a general defense against pathogens. The adaptive immune system works to address specific pathogens that the body already is in contact with. These two systems work together to keep the body healthy, and you can enhance their function by eating the foods below. 

Ginger

Herbal healers in many cultures have relied on ginger’s ability to boost immune function. In Ayurveda, for example, the belief is that ginger breaks down the accumulation of toxins in the organs because it has a warming effect. Studies found that ginger works to cleanse the lymphatic system, helping the body eliminate toxins, waste, and other unwanted materials. Ginger essential oil also exhibits anti-inflammatory and antimicrobial properties, which may help treat infectious diseases. 

Beta-Carotene Foods

Beta-carotene foods tend to be orange, but there are greens that are also great sources. Carrots, pumpkins, sweet potatoes, papaya, apricots, red bell peppers, kale, collard greens, and spinach offer beta-carotene in droves. Research studies indicate that getting beta-carotene via food is much better than taking supplements. This is because foods contain carotenoids, which are antioxidant compounds that optimize immune function and fight free radicals. 

Green Tea

There are many studies and articles that encourage the consumption of green tea. It contains powerful antioxidants that exhibit immunomodulatory properties. Researchers note that green tea works as an antiviral and antifungal agent that may benefit immunocompromised patients. Because green tea contains caffeine, you don’t want to drink it all day long, but a cup a day may help to enhance immune function.

Vitamin C Foods

It may surprise you to learn that citrus fruits are not the richest sources of vitamin C. There are many fruits that exhibit impressive levels of vitamin C. Bell peppers, black currants, cranberries, guavas, citrus fruits, honeydew, parsley, mangos, pineapples, and kiwis contain a lot of vitamin C. Studies show that getting enough vitamin C in your daily diet may help reduce symptoms of respiratory infections. Vitamin C may also work to shorten the duration of certain illnesses, including bronchitis and the common cold. 

Almonds

Most people don’t think of almonds as immune-boosting foods, but they offer a diverse mix of nutrients that benefit the immune system. Almonds are great sources of vitamin E, and although it takes a backseat to vitamin C, it does exhibit powerful antioxidant capabilities. Vitamin E is a fat-soluble vitamin, meaning it needs fat for the body to properly absorb it. Fortunately, almonds contain lots of healthy fats, which help the body efficiently absorb and process the vitamin E. 

Turmeric

Known for reducing inflammation, turmeric is the golden powder that is a key ingredient in many curries. It is a bright orange-yellow spice with a bitter flavor profile, offering potent anti-inflammatory properties that have a proven ability to benefit people with arthritis. Research shows that curcumin, the active compound in turmeric, may decrease exercise-induced muscle damage. It may also act as an antiviral agent, according to animal studies, so more human studies are necessary to confirm this. 

Spinach

Spinach didn’t just make the list because it is a rich source of vitamin C. It is rich in numerous antioxidants, including beta-carotene, which may help the body fight off infections. Similar to broccoli, spinach retains most of its nutrients in its raw state. Cooking spinach, however, makes it easier for the body to absorb the vitamin A. Cooking spinach a little also aids the release of other nutrients from the oxalic acid, an anti-nutrient.

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A lot of people take supplements to meet their recommended daily intake (RDI) of vitamin C, but fresh fruits and vegetables are the best sources. Vitamin C, also known as ascorbic acid, plays numerous roles that are integral to overall bodily functions. It assists with cell protection, maintaining healthy skin & blood vessels, and it encourages wound healing. The most notable benefit is that it helps to encourage a healthier immune system. 

In general, foods that are naturally rich in vitamin C are fruits and vegetables. Since the body doesn’t store vitamin C, people need to regularly consume it. Any leftover vitamin C that the body cannot use leaves via urine. According to the FDA, the RDI of vitamin C is 90 milligrams (mg) for adult males, and 75 mg for adult females. Pregnant women should consume 85 mg per day, and breastfeeding women should consume 120 mg per day. Take a look at the following 10 foods to make sure you always have enough vitamin C in the body.

Kiwi

One cup of this tart fruit satisfies about 185% of the RDI of vitamin C. Most people don’t typically eat a cup of kiwi, though; rather, they eat a single kiwi fruit, which has about 79% of the RDI of vitamin C. There was a study that monitored 30 people (ages 20-51), who ate 2-3 kiwis every day for one month. The results indicated that kiwis lowered triglyceride levels by 15% and blood platelet stickiness by 18%. That’s great news for people who have higher risk of stroke or blood clots. 

Strawberries

You can’t have a list of vitamin C-rich foods and exclude strawberries. One cup of this classic summer berry delivers 108% of the RDI of vitamin C. In addition to the high vitamin C content, strawberries also contain folate, manganese, flavonoids, and other antioxidants. Studies have shown that the antioxidants in strawberries may reduce the risk of cancer, dementia, and diabetes.

Guava

Surprisingly, one cup of guava fruit offers 419% of the RDI of vitamin C. Guavas are tropical fruits that have yellow or green skin with bright pink or white flesh. They help to promote hydration and may even assist with blood pressure and cholesterol reduction.

Papaya

Papayas are beneficial for both assisting with optimal digestion and boosting immune function. Papaya offers 97% of the RDI of vitamin C per cup, and several studies revealed that they may also assist with brain function. One study even found that people who consumed papaya extract for six months experienced a 40% decrease in oxidative stress. That’s one of the main contributing factors to cognitive decline.

Red Bell Peppers

Boasting an incredible 211% of the RDI of vitamin C per cup, red bell peppers are some of the best vitamin C foods. All bell peppers contain vitamin C, but the red ones contain the most. They are also rich in beta-carotene, which encourages healthier eyes, skin, and immune function.

Kale

Kale is a superstar among produce items. There’s nothing it can’t do! Kale is a cruciferous vegetable that packs about 89% of the RDI of vitamin C per cup. If you eat a cup of cooked kale, it offers 59% because heat lessens the nutritional content. Kale is also rich in vitamin K and antioxidants like zeaxanthin, lutein, and carotenoids.

Thyme

This aromatic herb offers wonderful depth of flavor to your meals. According to research, thyme has more vitamin C than oranges, comparing it gram for gram. One ounce of fresh thyme offers 50% of the RDI of vitamin C. Even if you only sprinkle a little on your meals at a time, you add some vitamin C to your day. Thyme is also beneficial for the respiratory system. 

Brussels Sprouts

When it comes to Brussels sprouts, people either love or hate them. They are like durian fruit in that way. They do, however, offer a diverse mix of nutrients, including vitamin C. One cup of cooked Brussels sprouts contains 107% of the RDI of vitamin C. Brussels sprouts also offer, fiber, protein, phosphorus, magnesium, iron, and vitamin B6. 

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Dherbs.com Did You Know: Red Bell Peppers.

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You know when you are about to come down with the sickness. It’s that brief moment between a case of mild sniffles and a scratchy throat and full blow drainage from your nose and a hacking cough that sound horrendous. There’s no debate on this: being sick is no fun at all.

So what do you do? You begin to hydrate with any and all fluids you can get your hands on. You load up on vitamin C and become a master of herbal teas, but what are you eating while you’re sick? Most people resort to foods that are extremely easy to make or easy to swallow, but these foods are not always conducive to your road to wellness. It’s not just about avoiding processed sugars and refined grains, though. Some foods that are deemed “healthy” can worsen symptoms or prolong the sickness. Consider avoiding and consuming the following foods when you are sick.

When You Have A Cold, Flu, Or Fever

Avoid Nuts

While nuts contain valuable nutrients, including healthy fats, zinc, vitamin E, magnesium, and more, it is wise to refrain from eating them when you have the cold or flu. The fats are actually what you don’t want because the body has to work harder to digest them. Additionally, nuts are known histamine inhibitors that have the potential to increase congestion.

Eat Red Bell Peppers

Unless you have a nightshade allergy, red bell peppers are essential for anyone who comes down with a cold or flu. The active compound, quercetin, is a known antioxidant that can help prevent the virus from duplicating. It also repairs oxidative tissue damage and helps to calm inflammation associated with the bacteria or virus. Red peppers are also high in vitamin C, a necessary antioxidant can shorten cold symptoms.

Avoid Broccoli

Yes, you should typically eat your green vegetables, but broccoli is not for sickly people. While it contains beneficial fiber and other nutrients, broccoli can be difficult for the body to digest when sick. According to Mahmoud Ghannoum, a gut health expert, it is wise to avoid irritating the gastrointestinal tract when you’re sick, especially since a healthy gut is necessary for optimal immune function.

Eat Mushrooms

Mushrooms contain cytokines, which are proteins that work to regulate immune response by “sounding the alarm,” so to speak, when a foreign invader is present in the system. Cytokines also assist the body with entering sleep mode to promote a swift recovery. Additionally, research suggests that shiitake, cordyceps, and reishi mushrooms increase cytokines in the body and boost immune function.

When You Have A Stomachache, Nausea, Or Diarrhea

Avoid Dairy Products

Dairy products should be avoided whether your sinuses are clogged or your stomach is upset. The reason for this is because dairy contains lactose, which can be difficult for the body to digest, especially after experiencing diarrhea. The body needs lactase enzymes to digest lactose, and the body’s supply of lactase temporarily depletes with diarrhea because the gut lining becomes inflamed. You will most likely feel bloated or nauseous if you consume dairy products when your stomach isn’t feeling 100%.

Eat Bananas

Bananas are rich in potassium, which is necessary for balancing the amount of water in the body. It helps to maintain healthy cells, but potassium levels deplete when you have diarrhea or consistently vomit. Replenish the body’s potassium levels by consuming bananas, especially the ones that are more green than yellow. Bananas that are a little unripe contain resistant starch, which promotes the growth of healthy gut bacteria.

Avoid Beans

Beans contain a sugar known as alspha-galactosidase, which can upset stomach tissues and cause gas, bloating, cramping, or diarrhea. When experiencing diarrhea or other stomach issues, the body may not be able to synthesize enough gas-reducing enzymes to break down alspha-galactosidase. To avoid adding insult to injury, steer clear of beans.

Eat Steel Cut Oats

Steel cut oats are extremely gentle on the digestive system. The soluble fiber assists with pulling water into the digestive tract, helping to bulk up stool and regulate the rate at which food moves through the body. Steel cut oats also contain selenium and zinc, two minerals that protect the body from bacteria and viruses by enhancing immune function.

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Heart disease is the number one cause of death in America, killing roughly half a million Americans every year. Exercise and portion control can help you fight heart disease, but not if you continually eat a poor diet. Your diet is the first line of defense when it comes to lowering your risk of heart disease.

Americans have slowly entered into a world of processed foods, hormone-injected meats, and genetically modified organisms. People like things to be quick, easy, and cheap, which has consequently had negative effects on their health. Rather than trying to pull yourself out of hole you’ve dug yourself, we recommend not digging the hole in the first place.

Give your heart and body some love by removing processed foods, saturated fats, fast food, meat, meat products, added sugars, and dairy products from your diet. Replace these foods with plant-based foods like fresh fruits & vegetables, legumes, sprouted grains, and raw nuts & seeds. Eating these foods will help you get your daily dose of the vitamins and minerals you need.

In honor of American Heart Month, here are eight amazing foods that can help protect your heart.

Asparagus

Asparagus is loaded with fiber, folate, and vitamin C, which is an antioxidant that nourishes cells and helps fight free radicals in the body. Asparagus also has a lot of potassium, which helps regulate heart function and blood pressure.

Avocado

This superfood is great for keeping your heart healthy. It is rich in B vitamins, magnesium, fiber, omega-3 fatty acids, and potassium. Avocados are versatile, so get creative with how you make them.

Carrots

Most people know that carrots are conducive to healthy eyesight. The beta-carotene gets converted to vitamin A, which helps prevent oxidation and arterial build-up. Carrots are also great for helping to lower cholesterol.

Chia Seeds

These powerful little seeds are rich in healthy fats and fiber, and are a great source of protein. The cool thing is that chia seeds supply all the heart-healthy benefits of flaxseeds without having to worry about the phytoestrogens.

Red Bell Pepper

Most people think that oranges are the richest source of vitamin C. They are not. Bell peppers have higher amounts and vitamins A and C, and they contain capsaicin, which helps to improve blood flow and cholesterol.

Spinach

Spinach is a mighty green that should never be left out of your diet. The rich potassium content helps to lower cholesterol levels, while the dietary fiber can help remove toxins from the body. Spinach is also a great source of folate and antioxidants!

Tomatoes

Tomatoes contain a super antioxidant, lycopene, which gives them their deep reed color. Lycopene helps to lower cholesterol levels and protects the heart against free radical damage.

Walnuts

Both walnuts and almonds can provide you with healthy, monounsaturated fats that help protect the heart. Walnuts are a great source of fiber, antioxidants, and magnesium, which is great for lowering stress levels.

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The freshness of this Asian pear salad is filled with complex flavors and textures, so you’re in for a treat. If you’ve never tasted Asian pear, it has a similar texture to apples, but it is slightly tart. It is a great salad ingredient!

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This recipe celebrates the produce of fall by turning spaghetti squash into a hearty bowl of burrito goodness. The key to the success of this recipe is cooking the spaghetti squash just right. If you cook it too long then it becomes mushy, and if you don’t cook it long enough then it is rough and fibrous. The perfect cooking time is about 20-25 minutes at 400º F, depending on the size of the squash.

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