Showing posts with label orange. Show all posts
Showing posts with label orange. Show all posts
Yellow and orange pigmented vegetables decrease hip fracture risk
Saturday, May 10, 2014
Speaking at the IOF Regionals Asia-Pacific Osteoporosis Meeting, researchers from the National University of Singapore and the Singapore Ministry of Health, announced a study which links carotenoids to decreased hip fracture risk in elderly, lean Chinese men. Elderly who are lean (BMI <20 kg/m2) are at higher risk of hip fracture compared to those with higher BMI.
In the study, the researchers examined the association between dietary antioxidant carotenoids and hip fracture risk across a range of BMI in elderly Chinese men and women using data from the Singapore Chinese Health Study. This population-based, cohort prospective study recruited 63,257 men and women aged 45 years between 1993. In this group, a total of 1,630 incident hip fractures up to December 2010 were identified via record linkage with the nationwide hospital discharge database.
Importantly, the study found that low BMI is a stronger risk factor for hip fracture risk among elderly men compared to women.
Also, in men, hip fracture risk decreased with increasing intakes of total vegetables and of total carotenoids, particularly β-carotene. The protective effect was higher in lean men than in men with higher BMI. In contrast, the intake of vegetables or carotenoids had no association with hip fracture risk in women, regardless of levels of BMI.
Cartenoids, which are found many fruits and vegetables (and especially in yellow and orange pigmented vegetables) are converted to vitamin A in the body. The researchers conclude that clinical trials are needed to demonstrate the efficacy of carotenoid supplementation on reduction of hip fracture risk in elderly men. The findings may have important public health implications on hip fracture prevention, particularly among Asians.
Chocolate Pumpkin Cupcake With Orange Cream Cheese Frosting
Wednesday, April 9, 2014
We Baking Partners will be baking different bakes every month and will be posting every 15th of the month. This month challenge is cupcakes or muffins, this is our third challenge after a wonderful almond cake and cookies. Swathi of Zesty South Indian Kitchen, the brain child of this fabulous baking event send us three interesting cupcake and muffin recipes.Three of our baking partners suggested us these beautiful recipes and i choosed to bake two among them,one is this super delicious,addictive chocolate pumpkin cupcake. When its comes a bake with chocolate, everyone at home will never hesitate a second to request me to make some.While going through the mail i recieved with this months challenge, i know ill be making this chocolate pumpkin cupcakes and gathered everything to make this incredible cupcakes during a weekend. My kids enjoyed thoroughly and even my lil one helped to squeeze out the frosting.Priya R of Cook Like Priya suggested this cupcake recipe from Country of Living.
2+1/2cups All purpose flour
2tbsp All purpose flour
4nos Eggs
1+1/2cups Sugar
1+1/2cups Pumpkin puree
2tsp Vanilla extract
2+1/4sticks Softened butter
1cup Cocoa powder
1tbsp Baking powder
1+1/2tsp Baking soda
2tsp Cinnamin powder
3/4tsp Nutmeg powder
3/4cup Buttermilk
Preheat the oven to 350F, line the cupcake moulds with cupcake papers, but i used my silicon moulds.
Sift the flour with cocoa powder,baking soda,cinnamon powder and nutmeg powder in a large bowl and keep aside.
Combine the buttermilk,pumpkin puree, vanilla extract in an another bowl and keep aside.
Beat the butter,sugar together in a bowl with a electroc mixer until the mixture turns fluffy, add the eggs one at a time and beat well after each addition.
Alternately add the flour mixture and the buttermilk mixture,blending well after each addition.
Spoon out this batter to the already prepared cupcake moulds and bake in middle rack for 20-25minutes until a skewer inserted comes out clean.
Keep aside and let them cool completely.
Orange Cream Cheese Frosting:
1cup Cream cheese (softened)
1/4cup Softened unsalted butter
1tbsp Fresh orange juice
1tsp Orange zest (grated)
4cups Confectioners sugar
1/2tsp Vanilla extract
2pinch Orange food colour
Blend the cream cheese,butter,orange juice,orange zest,vanilla in a large bowl using a electric mixture until smooth.
Slowly add the sugar and continue to beat until the mixture turns light and creamy.Arrange in fridge atleast for an hour before frosting.
Fill this chilled frosting in a pastry bag with your favourite nozzle or tip and squeeze gently to decorate.
Enjoy this cupcake with a cup of tea, beware that this cupcakes are pretty addictive.
Vitamin C in Orange Juice
Saturday, March 8, 2014
Vitamin C in Orange Juice - Vitamin C in 200ml orange juice typically contains 60mg of vitamin C and is equivalent to 100 percent of the recommended daily amount for adults. The health benefits are due to the content of vitamin C, folic acid and potassium. Vitamin C in orange juice is very important in the production of collagen, along with nutritional super Lutein. Yellow pigment linked to reducing the sunlight that causes skin damage and is believed to improve skin elasticity. According to a panel of health experts and beauty, a glass of Vitamin C in orange juice could actually help improve the health of skin, hair and nails.
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| Orange Juice |
Fresh Orange Juice
Susan Mahy, Director of the Cosmetic Executive Women UK, said: "These essential nutrients you need for healthy skin, hair and nails are the most beneficial when ingested as part of your meal." "Panel executive women in the field of perfumes, cosmetics and hairdressing concluded that they have a direct effect on the skin,”
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| Orange Juices |
Vitamin C in Orange Juices
How much vitamin C is in orange juice?
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| Vitamin C in Orange Juice |
The recommended how much vitamin C in orange juice daily allowance of vitamin C is 60mg. This is a figure that is criticized more than probably any other micro-nutrient. Many nutritionist and health professionals dispute this and believe the figure should be much higher and often in the several thousand milligrams a day range. The general consensus is that 60mg a day is enough to ward off disease but not enough for optimum health.
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