Pears Fruit Benefits

Fruit Pears, Remove Toxins and Free Radicals
Tuesday, September 8, 2009 | 14:06 pm

KOMPAS.com - One type of food sources of nutrients are recommended to consume more is the fruit. For those of you who want to find fruit to prevent free radicals, pears are the answer.

Pears klorogenat acid, one part of the sinamat hydroxy acid. Sinamat hydroxy acids act as antioxidants that block the formation of cancer cells.

The result showed that the acid could prevent the growth of Shigella sonnei bacteria, cause disease in the digestive tract.

Sinamat hydroxy acids prevent colon cancer. Acid binding nitrate works in the stomach, preventing the formation of nitrosamines, cancer-causing compounds.

Sinamat hydroxy acids accumulated in many parts of pear skin. To get the best benefits, the consumption of pears with the skin.

Pears both to prevent the free radicals caused by vitamin C high enough. Vitamin C stimulate white blood cells fight infection, kill bacteria and viruses, as well as regenerate vitamin E. Vitamin E is fat soluble antioxidant, vitamin C is water soluble. Without the presence of vitamin C, vitamin E will be oxidized by free radicals.

Pear consumption can also avoid the liver damage. Glutathione in pears necessary in liver metabolism to eliminate toxins and also as a major antioxidant in the body. Rich fruit consumption reduced glutathione approximately 36 percent risk of liver disorders.
. Guest speaker: Prof.Dr.Made Astawan, expert food and nutrition technology.

Manfaat Buah Pir

Buah Pir, Hilangkan Racun dan Radikal Bebas

Selasa, 8 September 2009 | 14:06 WIB

KOMPAS.com - Salah satu jenis pangan sumber zat gizi yang dianjurkan untuk dikonsumsi lebih banyak adalah buah-buahan. Bagi Anda yang ingin mencari buah untuk mencegah radikal bebas, pir adalah jawabannya.

Pir mengandung asam klorogenat, salah satu bagian dari asam hidroksi sinamat. Asam hidroksi sinamat berperan sebagai antioksidan yang membendung pembentukan sel kanker.

Hasil penelitian menunjukkan, asam tersebut mampu mencegah pertumbuhan bakteri Shigella sonnei, penyebab penyakit pada saluran pencernaan.

Asam hidroksi sinamat mencegah terjadinya kanker kolon. Asam tersebut bekerja mengikat nitrat di dalam perut, sehingga menghambat terbentuknya nitrosamin, senyawa penyebab kanker.

Asam hidroksi sinamat banyak terkumpul pada bagian kulit pir. Untuk mendapatkan manfaat terbaik, konsumsi pir bersama kulitnya.

Pir baik untuk mencegah radikal bebas disebabkan kandungan vitamin C yang cukup tinggi. Vitamin C memacu sel darah putih melawan infeksi, membunuh bakteri dan virus, serta meregenerasi vitamin E. Vitamin E merupakan antioksidan larut lemak, sedang vitamin C larut air. Tanpa kehadiran vitamin C, vitamin E akan teroksidasi oleh radikal bebas.

Konsumsi pir juga dapat menghindari kerusakan organ hati. Glutathione dalam pir diperlukan dalam metabolisme hati untuk menghilangkan racun dan juga sebagai antioksidan utama di dalam tubuh. Konsumsi buah yang kaya glutathione mengurangi sekitar 36 persen risiko gangguan organ hati.

Narasumber: Prof.Dr.Made Astawan, Ahli teknologi pangan dan gizi.

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Cucumber

From Wikipedia, the free encyclopedia

(Redirected from Cucumis sativus)

Cucumber, with peel, raw Nutritional value per 100 g (3.5 oz)
Energy 20 kcal 70 kJ
Carbohydrates 3.63 g - Sugars 1.67 g - Dietary fiber 0.5 g Fat 0.11 g Protein 0.65 g Thiamine (Vit. B1) 0.027 mg 2% Riboflavin (Vit. B2) 0.033 mg 2% Niacin (Vit. B3) 0.098 mg 1% Pantothenic acid (B5) 0.259 mg 5% Vitamin B6 0.040 mg 3% Folate (Vit. B9) 7 μg 2% Vitamin C 2.8 mg 5% Calcium 16 mg 2% Iron 0.28 mg 2% Magnesium 13 mg 4% Phosphorus 24 mg 3% Potassium 147 mg 3% Zinc 0.20 mg 2%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon.

[edit] Botany

The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit.

The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm in diameter. Cucumbers grown to be eaten fresh (called slicers) and those intended for pickling (called picklers) are similar. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour.

Having an enclosed seed and developing from a flower, cucumbers are scientifically classified as fruits. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables, which is the accepted culinary term^{[citation needed]} 2009}}.

Various myths have arisen with regard to how bitterness may be removed from cucumbers. Among these myths includes slicing off the ends of a cucumber, and rubbing the now-exposed ends of said cucumber with the sliced-off ends until it appears to froth. Another such urban legend states that one ought to peel a cucumber away from the end that was once attached to a vine, otherwise one risked spreading the bitterness throughout the cucumber.^[1]

[edit] Flowering and pollination

A few varieties of cucumber are parthenocarpic, the blossoms creating seedless fruit without pollination. Pollination for these varieties degrades the quality. In the US, these are usually grown in greenhouses, where bees are excluded. In Europe, they are grown outdoors in some regions, and bees are excluded from these areas. Most cucumber varieties, however, are seeded and require pollination. Thousands of hives of honey bees are annually carried to cucumber fields just before bloom for this purpose. Cucumbers may also be pollinated by bumblebees and several other bee species.

Symptoms of inadequate pollination include fruit abortion and misshapen fruit. Partially pollinated flowers may develop fruit which are green and develop normally near the stem end, but pale yellow and withered at the blossom end.

Traditional varieties produce male blossoms first, then female, in about equivalent numbers. New gynoecious hybrid cultivars produce almost all female blossoms. However, since these varieties do not provide pollen, they must have interplanted a pollenizer variety and the number of beehives per unit area is increased. Insecticide applications for insect pests must be done very carefully to avoid killing off the insect pollinators.

[edit] Taste

There appears to be variability in the human olfactory response to cucumbers, with the majority of people reporting a mild, almost watery flavor or a light melon taste, while a small but vocal minority report a highly repugnant taste, some say almost perfume-like. The presence of the organic compound phenylthiocarbamide is believed to cause the bitter taste.

[edit] Pickling

Main article: Pickled cucumber

Cucumbers can be pickled for flavor and longer shelf life. As compared to eating cucumbers, pickling cucumbers tend to be shorter, thicker, less regularly-shaped, and have bumpy skin with tiny white- or black-dotted spines. They are never waxed. Color can vary from creamy yellow to pale or dark green. Pickling cucumbers are sometimes sold fresh as “Kirby” or “Liberty” cucumbers. The pickling process removes or degrades much of the nutrient content, especially that of vitamin C. Pickled cucumbers are soaked in brine or a combination of vinegar and brine, although not vinegar alone, often along with various spices. Pickled cucumbers are often referred to simply as "pickles" in the U.S. or "Gherkins" or "Wallies" in the U.K, the latter name being more common in the north of England where it refers to the large vinegar-pickled cucumbers commonly sold in fish & chip shops. (Although the gherkin is of the same species as the cucumber it is of a completely different cultivar).

[edit] Varieties

Dosakai is a round, yellow, cucumber seen here at a market in Guntur, India.

Timun Suri Segar Berkhasiat

By Republika Newsroom
Selasa, 25 Agustus 2009 pukul 12:15:00

JAKARTA-- Bila Anda ditanya, buah apa yang paling diburu selama bulan ramadhan. Wajar kiranya jika sebagian besar menjawab seragam yaitu buah timun suri. Buah bernama latin Curcumis Lativus ity memang bisa dibilang primadona yang paling dicari sebagai bahan dasar es campur atau sajian khas lain berbuka puasa yang menyegarkan.

Buah berbentuk lonjong dengan warna kulit kuning dan halus itu memang paling banyak dicari terutama saat ramadhan. Bila ditelisik, buah ini memiliki tekstur yang mudah rusak ketika matang, beraroma harum dan daging buah bercitarasa manis serta miliki kadar air yang cukup tinggi sehingga bisa menambah kesegaran selepas berpuasa.

Dibalik keberadaanya yang musiman, buah ini juga mengandung mineral kalium dan provitamin. Serat di dalam timun suri mampu mencegah timbulnya kanker saluran pencernaan, seperti kanker usus dan kolon. Hal ini disebabkan sifat serat timun suri yang mengikat zat-zat karsinogen penyebab kanker yang ada di saluran pencernaan.

Timun suri juga kaya akan provitamin A, berfungsi menjaga kesehatan mata dan sebagai antioksidan alami pencegah rusaknya sel tubuh penyebab penuaan dini. Vitamin C di dalam timun suri termasuk tinggi. Keberadaan vitamin C inilah yang dapat mencegah timbulnya gangguan penyakit flu dan infeksi. Hal ini disebabkan sifat vitamin C yang berfungsi sebagai anti virus dan pencegah infeksi. Selain vitamin, mineral esensial seperti kalsium, fosfor dan zat besi juga banyak terdapat di dalam timun suri.

Tak hanya itu, kandungan zat gizi dan nir gizi yang terkandung di dalam buah timun suri bermanfaat untuk meningkatkan daya tahan tubuh, menyehatkan fungsi ginjal dan limpa, dan menurunkan tekanan darah.

Setelah mengetahui beragam manfaat timun suri, sangat disayangkan jika hanya dikonsumsi selama bulan puasa saja. Ada baiknya Anda tetap mengonsumsi buah itu agar terus memperoleh khasiatnya. berbagai sumber/cr2/rin

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