Showing posts with label anemia. Show all posts
Showing posts with label anemia. Show all posts

Monday, May 28, 2018

Iron Deficiency Problems: More Than Just Anemia

By Alchemist-hp (talk) (www.pse-mendelejew.de) - Own work, FAL, https://commons.wikimedia.org/w/index.php?curid=10115787

Iron deficiency can have harmful effects other than just anemia (which is bad enough); there can be problems with immune and nervous system function, as well as other negative effects.  Abstract:

OBJECTIVE:
To consider the key implications of iron deficiency for biochemical and physiological functions beyond erythropoiesis.
METHODS:
PubMed was searched for relevant journal articles published up to August 2017.
RESULTS:
Anemia is the most well-recognized consequence of persisting iron deficiency, but various other unfavorable consequences can develop either before or concurrently with anemia. Mitochondrial function can be profoundly disturbed since iron is a cofactor for heme-containing enzymes and non-heme iron-containing enzymes in the mitochondrial electron transport chain. Biosynthesis of heme and iron-sulfur clusters in the mitochondria is inhibited, disrupting synthesis of compounds such as hemoglobin, myoglobin, cytochromes and nitric oxide synthase. The physiological consequences include fatigue, lethargy and dyspnea; conversely iron repletion in iron-deficient individuals has been shown to improve exercise capacity. The myocardium, with its high energy demands, is particularly at risk from the effects of iron deficiency. Randomized trials have found striking improvements in disease severity in anemic but also non-anemic chronic heart failure patients with iron deficiency after iron therapy. In vitro and preclinical studies have demonstrated that iron is required by numerous enzymes involved in DNA replication and repair, and for normal cell cycle regulation. Iron is also critical for immune cell growth, proliferation and differentiation and for specific cell-mediated effector pathways. Observational studies have shown that iron-deficient individuals have defective immune function, particularly T-cell immunity, but more evidence is required. Preclinical models have demonstrated abnormal myelogenesis, brain cell metabolism, neurotransmission and hippocampal formation in iron-deficient neonates and young animals. In humans, iron deficiency anemia is associated with poorer cognitive and motor skills. However, the impact of iron deficiency without anemia is less clear.
CONCLUSION:
The widespread cellular and physiological effects of iron deficiency highlight the need for early detection and treatment of iron deficiency, both to ameliorate these non-erythropoietic effects and to avoid progression to iron deficiency anemia.

Sunday, December 20, 2015

HERBS AND SPICES: PARSLEY


Parsley (flat leaf)
Petroselinum crispum
 



What’s in it
Parsley contains flavonoids and antioxidants, folic acid, and vitamins A, K, and C. In addition to fiber, parsley contains calcium and iron (here is the full nutrition information). Excessive consumption of parsley should be avoided by pregnant women.

 


Grow 
In zone 5, U.S., parsley grows as a biennial, it flowers in the second year, and this is when I collect its seeds. I prefer to grow the Italian (flat leaf) variety of parsley. According to this website, one can start the seeds 3 to 4 weeks before the last spring frost since parsley withstands cold weather, and it can take up to 3 weeks for the seeds to sprout. To grow parsley, choose a sunny place in your garden with rich soil.

Harvesting
For cooking, cut gently the individual parsley leaves on their stalks in the first year of the plant. Do not pull on the plant, since the root can re-grow new sprigs again and again. You can harvest the same plant during the entire summer and fall (parsley is the last plant to die in my garden in late fall). I use fresh parsley throughout the warm season. To store parsley for winter cooking, I wash the leaves, dry them for an hour and press tight in sandwich bags by expelling as much air as possible. The batches frozen at -20ºC last through the winter. When I cook with parsley, I take a bag from the freezer and until the herb is frozen, I crush it in the bag with my hands to skip the chopping.

Medicinal uses for parsley

  • According to Web MD and phytotherapy books, parsley stimulates the appetite, improves digestion, reduces gas, increases urine production, reduces spasms, and increases menstrual flow! Both parsley leaf and root can be used in teas as a diuretic to reduce excessive water in the body (as in gout and rheumatism).
  • Parsley is one of the herbs that fight anemia. One recipe I have tried for my own anemia was a daily dose of a cup of plain yogurt with chopped parsley and a bit of salt. Yogurt helps restore your healthy gut bacteria, and parsley’s vitamin C helps the absorption of iron.
  • Parsley is also antibacterial and antifungal, may be this is why is effective is reducing bad breath (just chew on a few sprigs). 
  • Apigenin, one of the compounds in parsley, has been researched as an anti-cancer substance.
  • More healing properties of parsley are listed on this website.
For some of these medicinal applications, use an extract of ½ teaspoon of crushed seeds and 1 cup of water left for 8 hours at room temperature. This is the dose for one day. When using the root, use 4 teaspoons of thinly chopped root in a cup of boiling water, strain after 15 minutes. Fresh leaves are also used to prepare tea (one teaspoon of chopped leaves with one cup of water).

Cosmetics with parsley 

  • Due to its high vitamin C contents, parsley may reduce dark eye circles. For this purpose, a few drops of juice are extracted from chopped parsley leaves, mixed with yogurt, and applied under the eyes.

Cooking with parsley 

Almost all soups and salads I prepare include parsley. For soups, add the chopped parsley right at the end of cooking, immediately after the heat is turned off. This will preserve the healthy compounds in parsley. 

Here is also a recipe for a  cheap and easy to prepare vegetarian dish:                                  

Green beans meal
Soften one chopped onion and a few chopped carrots in two tablespoons of olive oil. If the veggies start burning, add a bit of water (half a cup). Once the carrots and onion are soft, add two cans (14.5 oz) of green beans (without their liquid), and water the volume of the two cans. Add 2-3 chopped tomatoes (or a 14.5 oz can of chopped tomatoes), salt, paprika and hot red flakes to taste. Bring to boil, and then turn the heat down to simmer for five minutes. Just before turning off the heat, add chopped ½ bunch of dill and ½ bunch of parsley. In summer time, serve the dish cold with feta cheese sprinkled on top. The dish is also delicious when warm and served with a spoonful of plain yogurt on top. If the green beans are fresh, increase the cooking time. You can also use green peas instead of green beans.

Resources

  • http://www.stylecraze.com/articles/amazing-health-benefits-of-parsley