Eating it once or twice a week is enough to improve your health, according to the nutritionist.
If genetics plays a role in our life expectancy, our habits and our food remain essential to age in good health. Slowing down the effects of aging goes largely through our plate, choosing foods capable of fighting chronic inflammation and oxidative stress. It is recommended to favor a diet rich in good fats, in whole grains and especially in plants. Among the vegetables recommended by experts, one in particular helps to preserve cognitive capabilities after 60 years.
According to Dr Isabelle de Vaugelas, dietician-nutritionist, this vegetable is rich in “Vitamin A, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Thiamine, Folate, Riboflavine and Niacin”as well as minerals as “Iron, calcium, zinc, manganese and phosphorus”. It is a powerful antioxidant. “It has antimicrobial, anti-inflammatory, neuroprotective and potential hypolipidal properties” she continues. This vegetable contributes to reducing the “bad” cholesterol (LDL), harmful to the heart and the arteries as they age. It can also facilitate digestion thanks to its richness in fibers. A good additional point against constipation, frequent with age.
Better yet, this vegetable is good for cognitive health. In question, its phosphorus content which “Helps prevent brain cell lesions” And “Promotes brain functions by transporting more oxygen to the brain”. This vegetable is artichoke. It is also an exceptional source of folates (vitamin B9), an essential nutrient to memory. A single artichoke covers more than 20% of the recommended daily intake.
To take advantage of its virtues, it is better to eat it raw at La Croque-au-Sel, advises our interlocutor, “He will keep his vitamins and minerals all the better. ” You can also eat it cooked in the vitalizer, “He will not lose his minerals in the cooking water”. Please note: in case of fragile intestines, “Gastrointestinal symptoms such as stomach aches, flatulence or diarrhea may appear “. It is better to limit yourself to artichoke consumption once or twice a week. If it is too difficult to digest, there remains the option of food supplements (always with the advice of a pharmacist).
Thank you to Dr Isabelle de Vaugelas, doctor in pharmacy, dietician-nutritionist and specialized in health and micronutrition food with the Valbiotis laboratory.
