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Many of the unique phytonutrients present in beets have been shown to function as anti-inflammatory compounds. In particular, this anti-inflammatory activity has been demonstrated for betanin, isobetanin, and vulgaxanthin. One mechanism allowing these phytonutrients to lessen inflammation is their ability to inhibit the activity of cyclo-oxygenase enzymes (including both COX-1 and COX-2). The COX enzymes are widely used by cells to produce messaging molecules that trigger inflammation. Under most circumstances, when inflammation is needed, this production of pro-inflammatory messaging molecules is a good thing. However, under other circumstances, when the body is undergoing chronic, unwanted inflammation, production of these inflammatory messengers can make things worse.
While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia, noticed a ticklish, peppery sensation in the back of his throat. It was nearly identical to the “sting” he’d felt when swallowing a liquid form of NSAIDs, such as ibuprofen and aspirin, during previous sensory studies. Beauchamp detected a connection between the olive oil and inflammation.
Further studies revealed that a compound in the oil, called oleocanthal, prevents the production of pro-inflammatory COX-1 and COX-2 enzymes – the same way ibuprofen works.
originally posted by: NarcolepticBuddha
originally posted by: intrptr
a reply to: NarcolepticBuddha
Your body knows what it needs.
I hear this said a lot. I want to know the why and wherefore. It raises many other questions if the body can just know what it needs, even if it's never had it before.