The benefits of cucumbers are explained by the high content of useful micronutrients and prebiotics in them. Vegetable has many health benefits if consumed regularly.
Cucumbers are an excellent source of phytonutrients, including flavonoids, lignans and triterpenes, known for their antioxidant, anti-inflammatory and anti-cancer benefits.
In addition, cucumber peels contain dietary fiber and beta-carotene, which help improve immune function, vision and skin condition. Vegetables are low in calories, carbohydrates, sodium, fat and cholesterol.
The average cucumber contains only 16 calories, but has 4% of the daily value of potassium, 3% of the daily value of fiber, 19% of the daily value of vitamin K and 4% of the daily requirement of vitamin C.
Cucumbers are 95% water, which makes them not so much an alternative as an addition to these two liters of water that we have to drink every day. Nutritionists say that 20-30% of our water can and should come from food, so cucumbers are a great choice here.
Cucumbers contain a variety of phytonutrients. The most interesting of these are the cucurbitacins, which belong to the class of tetracyclic triterpenoids and make the tip of the cucumber bitter. In recent years, research into these substances has been particularly active and one of the 2010 studies, published in the Scientific World Journal, allowed us to say that it is cucurbitacins that can help create an effective anticancer drug.
The Journal of Cancer Research, for example, reports that cucurbitacins inhibit the growth of pancreatic cancer cells by almost 50%. At the same time, lignans, other phenolic compounds found in cucumbers, can protect against cancer by working with bacteria in the digestive tract. The British Journal of Cancer cites research data from 2009, according to which lignans reduce the risk of breast cancer.
Researchers at the Linus Pauling Institute of Medicine have also found that regular intake of lignans in the body reduces the risk of developing prostate cancer.
Scientists at the University of Maryland Medical Center have found that vitamin K is essential for bone health. In particular, its adequate consumption reduces the risk of fractures, while in combination with vitamin D it thickens bone tissue and positively affects the balance of calcium.
Like other foods high in antioxidants, cucumbers allow our body to function normally. But not only. According to research, antioxidants interfere with the formation of free radicals, which, in turn, trigger the processes of recovery (renewal) in cells. In other words, just as cucumber slices on your face can relieve swelling and inflammation, so cucumber salad will improve the condition of your internal organs.
Consumption of a variety of fresh fruits and vegetables has been linked to a reduced risk of diseases such as heart disease, diabetes, stroke and obesity. But for heart and vascular problems, cucumbers can be especially helpful because they contain a healthy dose of potassium.
A study published in the Archives of Internal Medicine found that 4,069 mg of potassium per day reduced the risk of cardiovascular disease and coronary heart disease by 37% and 49%, respectively.
Due to their high content of fiber and water, cucumbers naturally normalize digestive processes and solve the problem of constipation. Scientists from Tufts University say that you can get even more benefits if you eat not fresh, but pickles.
The fact is that in the process of fermentation, cucumbers are saturated with probiotics, which cultivate beneficial bacteria in the intestines. This, however, only applies to homemade pickles, as jars from the supermarket may contain unnecessary preservatives and stabilizers.
Cucumbers contain ficetin, which has recently been increasingly linked to protecting nerve cells from damage, improving memory and reducing the risk of Alzheimer’s disease.
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