Scientist talks about the benefits of green leafy vegetables for the heart
Regular consumption of greens reduces the risk of cardiovascular mortality
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Eating green leafy vegetables may reduce the risk of cardiovascular disease thanks to nitrates and antioxidants, said expert Oleg Medvedev.
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Why It Matters
Green leafy vegetables contain nitrates, antioxidants and fiber, which have beneficial effects on cardiovascular health.
MOSCOW, September 9 - RIA Novosti. Eating green leafy vegetables can reduce the risk of cardiovascular diseases, said the head of the Department of Pharmacology, Faculty of Fundamental Medicine, Moscow State University. M. V. Lomonosova, head of the Scientific Research Center "Healthy Nutrition" Oleg Medvedev.
“Regular consumption of green leafy vegetables reduces the risk of cardiovascular mortality by almost 21%, and the overall likelihood of heart disease by about 11%,” Medvedev told the online publication NEWS.ru.
As the expert explained, greens are beneficial due to nitrates; bacteria in the mouth convert them into nitric oxide, which dilates blood vessels, lowers blood pressure and prevents plaque from forming.
“The majority of these substances are found in spinach, arugula and beet tops. In addition, vegetables provide the body with antioxidants to protect cells from damage, phytochemicals to relieve inflammation in blood vessels and fiber to control cholesterol and sugar. For this process to start, greens must be chewed thoroughly,” Medvedev explained.
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