- Moderate consumption of wine is not only beneficial in preventing coronary disease type, but type cancer, diabetes, Alzheimer’s or depression, according to the American Heart Association

- Moderate wine consumption reduced by 20% the risk of cancer, myocardial infarction or cerebral vascular complications accidents.

- Drink a couple glasses of wine a day and not smoking reduces the risk of peripheral arterial disease. The American Journal of Epidemiology

- Moderate consumption of wine could reduce up to 20% the risk of macular degeneration. The Journal of the American Geriatrics

- A couple of glasses of wine a day reduces the risk of stomach ulcers.

- Blac wine reduces levels of blood pressure.

One of the most marked up by the experts is that these drinks should be consumed in moderation and regular. In this sense, the best thing would be a couple of glasses a day, preferably at mealtimes, because this way the alcohol is absorbed more slowly and polyphenols protect the body from oxidation of fats. We must not forget that wine is a good antioxidant to contain polyphenols and resveratrol. The high concentration of these substances helps reduce LDL cholesterol levels, improving circulation and reducing the risk of atherosclerosis.

During growth:

The formation of new tissues (bones, muscles, glands) requires vitamins in addition to the usual portions, so that children and adolescents have higher needs of an adult proporcionalmentea.

Pregnancy

Also carries an intense metabolic activity and increases the needs to facilitate the increased volume of the uterus, forming the placenta, the fetus and acquire building reserves for breastfeeding.

In the elderly

The assimilation is slower, also leave less sun exposure is less and increase their vitamin D requirements needed to preserve bone quality. These reasons, coupled with a lack of appetite common in this age, are causing frequent vitamin deficiency in the elderly.
The snuff

Destroys vitamin C and alcohol leads to reactions that are necessary for vitamins that alcoholic beverages do not contribute in any way, smokers and heavy drinkers are candidates to suffer from vitamin deficiency.

The Pill

Inthe hinders women who consume the assimilation of vitamin B6, whose consumption is increased by the contribution of estrogen pill. Contraceptives disrupt the body of an amino acid, tryptophan, resulting in the serotonin, a neurotransmitter whose deficiency can cause depression. In this group the intake of vitamin B6 causes the decrease or disappearance of symptoms within days.

Athletes

We also see significantly increased vitamin needs with our training and stress that can lead to competition, the same way to work at night, indoors or always eat out. But none of these situations should involve the systematic administration of vitamins.

The participants were asked the same three months about side effects, but nothing serious was reported and there was no difference between those who received placebo and those receiving vitamins.

But some experts say they are against, that everyone take very high doses of vitamins, due to possible risk of cancer associated with folic acid and other unknown side effects.

But the risk of cancer is small and is connected to taking folic acid in large quantities, research suggests that even in this case only affects the smokers and people with certain genes associated with the processing of the vitamin.

Many older people with the disease proved to be deficient in vitamin B12, so the results can be significant.

However, the findings do not necessarily mean that taking vitamin B supplements prevent mental decline, as more research is needed before reaching a conclusion on the role of vitamin B12 in neurodegenerative diseases, such as disease Alzheimer’s disease, researchers said the Karolinska Institute in Stockholm, Sweden, whose findings are published in the journal Neurology.

A healthy diet with enough vitamin B12 can be helpful in reducing risk, despite the failure of early clinical trials to show benefit on cognition.

In addition, by origin, vitamin K isolated from green plants is called K1 or phylloquinone, is synthesized in the intestinal bacteria of the human body is called K2 or menaquinone and one that is made in synthetic form called menadione or K3.

As the alternative name implies, vitamin K has the primary function involved in the synthesis of clotting factors, therefore, is essential in the formation of clotting proteins such as prothrombin.

Because of its action, the deficit increases the likelihood of bleeding, especially in people receiving drug treatment because there are certain antibiotics that prevent its synthesis in the gut because they alter the bacterial flora.

Even certain anticoagulant drugs work as antagonists or competitors of vitamin K and may predispose to hemorrhage.

Your daily requirement is low, so it is rarely a deficiency of vitamin K. Recommended intake of 120 micrograms for men and 90 micrograms for adult women per day.

While there is an endogenous synthesis of vitamin K2 or menaquinone, this is small part of the amount necessary to meet human requirements, therefore, is indispensable contribution through food.

The main source of vitamin K are green leafy vegetables like spinach, broccoli or broccoli, Brussels sprouts, cabbage and lettuce, which contributes between 10 and 100 micrograms of vitamin per 100 grams of vegetable.

In addition, other food sources are liver, soybean oil and to a lesser extent, olive oil. We can also find small amounts of vitamin K in milk, eggs, cereals and legumes.

Because it is soluble in fat, not lost by cooking vegetables in water and even resists heat. Therefore, it is not difficult to protect our blood and prevent bleeding process with an adequate supply of this vitamin.

Very little is known about vitamin K, but it is important to know their role and their contribution is essential for the proper functioning of the body. Imagine that an individual who loses a large amount of blood is facing a great danger.

So let us not take the protection of vitamin K and include in our diet many foods and especially green vegetables offer us valuable antihermorrágico factor.

However, using pressure cooking, roasting, frying and grilling food is more likely to reach the decomposition temperature of vitamin C. Longer cooking times also lead to the breakdown of vitamin C, as well as copper food vessels, which catalyze the decomposition.

The pressure cooker can destroy some vitamins and nutrients

Another cause of loss of vitamin C from food is leaching, where the water-soluble vitamin dissolves into the cooking water, which is not consumed. However, vitamin C is not lost in all the vegetables in the same proportion, research shows broccoli seems to retain more than anyone else.

Research has also shown that fresh-cut fruit does not lose significant nutrients when stored in the refrigerator for a few days.

An article in Science News cites a study by the Washington University School of Medicine in St. Louis, indicating that macrophages, immune cells that normally fight heart disease by absorbing LDL cholesterol, can do its job too well in cases of deficiency of vitamin D.

Instead of helping to prevent heart disease in these patients, macrophages may actually contribute to their occurrence.

The endocrinologist Carlos Bernal-Mizrachi and colleagues analyzed blood samples from 76 obese people, with an average age of 55 years who had type 2 diabetes, high blood pressure and low levels of vitamin D.

From these samples, the researchers cultured macrophages and immune cells exposed to LDL cholesterol (the bad guy). The researchers found that macrophages from type 2 diabetes patients showed a greater tendency to absorb excessive amounts of LDL cholesterol when the body had vitamin D deficiency compared to the amount of cholesterol absorbed by the macrophages in an organism with an amount vitamin D normal.

This makes the transformed macrophage cholesterol cholesterol-filled cells are the building blocks of arterial plaque.

Previous research has suggested that vitamin D deficiency may contribute to the risk of heart disease, but this is the first test of the cellular mechanisms that actually increase the risk.

The cells in cholesterol are part of the trash that builds up inside blood vessels, forming a fibrous cap of plaque. When the plaque ruptures, it can form a blood clot and cause a stroke or heart attack.

The study found that nondiabetics showed much less of this effect than non-diabetics.

Further research by the same group of scientists has shed light on the reason for these results. In people with diabetes, vitamin D helps to reduce stress on the endoplasmic reticulum that controls many cellular functions.

Reduce stress causes macrophages absorb LDL cholesterol to a lesser extent. In cases of vitamin D deficiency, the reduction of tension does not occur and macrophages absorb LDL cholesterol by as much as they should. Stress also contributes to inflammation, which releases proteins that degrade the plate and can cause problems.

Although results are preliminary and more research is conducted on this issue in the future, it seems that people with diabetes should pay attention to their levels of vitamin D.

Vitamin B2, also known as riboflavin, is found in many foods of animal and plant origin such as milk, liver, cheese, eggs, green vegetables, brewer’s yeast, whole grains, fortified cereals and wheat germ.

The B2 is destroyed by exposure to light, therefore, riboflavin-containing foods should be kept in the dark or in opaque containers.

Riboflavin functions:

* To help release energy from nutrients.
* Stimulate the production of hormones.
* Maintaining the health of the mouth, tongue and skin.

Phylloquinone providing food is designated as K1, while menaquinone produced by our intestinal bacteria called vitamin K2. A synthetic compound with the basic structure of the quinones is menadione or vitamin K3.

Vitamin K is important for proper blood clotting in humans. It is essential for synthesis in the liver of four coagulation proteins.

Without vitamin K, the level of blood clotting proteins is reduced and clotting time is prolonged. A K protein is also recognized a role in the maintenance and bone health.

Since natural vitamin K is fat soluble, requires bile and pancreatic juice into the intestine for maximum absorption. By contrast, some synthetic vitamin K compounds (K3) are water soluble and are absorbed more easily, so they are used by people who do not tolerate natural vitamin K, such as those with an impaired secretion of bile acids.

The absorption of vitamin K takes place primarily in the upper small intestine with the help of bile or bile salts and pancreatic juices, and transported to the liver for synthesis of prothrombin, a key factor in blood clotting.

Vitamin K is found in nature in both animal and vegetable sources. Buenos supplements found in leafy pasture, in most green plants, the alfalfa and kelp. Black molasses sugar and polyunsaturated oils such as safflower, also contain some vitamin K.

In animal foods, vitamin K is found in liver, milk, yogurt, egg Yeme and fish liver oils. The best source for humans is that provided by intestinal bacteria and that is why vitamin K supplementation is particularly important for those whose normal balance in the intestinal flora has been altered.

Vitamin C
It has antioxidant and helps the liver detoxify. The principal sources: fruits, citrus, kiwi, strawberry, red pepper and parsley among others.

Vitamin B2 or Riboflavin
Involved in the metabolism of lipids and proteins. It also has an antioxidant, combating oxidative damage of cells. The main sources are: green leafy vegetables, yeast, flaked corn, almonds or algae.

Vitamin B3 or Niacin
Involved in the metabolism of lipids in the liver. Reduce decolesterolLDL and triglyceride production in the liver. The main sources are: yeast, wheat bran, wheat germ, almonds, peanuts, dried apricots peach or brown rice.

Vitamin B6 or pyridoxine
Has an important role in protein utilization. Favors the formation of bile salts and liver detoxification. The main sources are: yeast, nuts, wheat germ, wheat bran,
sardines and fresh anchovies, liver, alfalfa sprouts, peas, tuna and bonito.