Now, science has gained a better understanding of why fruits and vegetables should be part of a healthy eating plan. Not only do we enjoy the many flavors and bright colors, but we also benefit from eating these wonderful food sources. This eating pattern is packed with plenty of beneficial nutrients, vitamins, and minerals. Fruits, especially, are rich sources of antioxidants, such as vitamin C, vitamin E, beta-carotene and lycopene.

What is Lycopene?

Lycopene is a carotenoid, a substance commonly found in tomato products. It is responsible for giving the red color to tomato products. Lycopene in plants is similar to any other carotenoids. They serve as light-absorbing pigments, playing a vital role in the food-giving process of photosynthesis.

As an antioxidant, lycopene has garnered much attention especially when medical research led to the discovery that antioxidants have disease-fighting properties. Antioxidants are substances that protect cells from damage by neutralizing damage-causing elements, called free radicals.

Health Benefits

There are many reported health benefits of lycopene. Recent studies attribute most of its benefits on its ability to protect cells against damage caused by free radicals, which are elements formed during oxidation. Compared to other dietary carotenoids, there is less research focused on lycopene. Yet, despite this, the studies conducted all share the mutual suggestion that lycopene is one of the more potent scavengers of oxygen radicals.

According to a recent study published in the October 1998 issue of Lipids, lycopene helps prevent oxidation of low density lipoprotein (LDL) cholesterol, considered to be “bad” cholesterol found in the body. Also, lycopene can reduce the risk of developing atherosclerosis and coronary heart disease.

The antioxidant actions of lycopene have triggered many scientists to examine all the benefits the substance can bring. Evidence based on human intervention studies show that lycopene has anti-cancer effects in that it can successfully inhibit the formation of cancer cells or retard their development.

Two large case-control studies show a link between lycopene and reduced digestive tract cancer. One study in northern Iran, where esophageal cancer is common found that consuming tomato can actually reduce cancer risk up to 40%. Also, more recently in Italy, another study found that seven or more servings of tomato products per week are associated with a 50% reduced cancer risk compared to less than two servings of tomato per week.

Lycopene is associated with preventing various types of cancer. According to recently published study in Italy, lycopene can significantly lower down the risk of getting colon cancer. Animal studies on rat tumors also found that the substance can deter the formation of tumor. The relationship between prostate cancer and lycopene has also been thoroughly examined. In one prospective study, a group of Seventh Day Adventist men showed that those who consumed more tomatoes had less possibility of getting cancer of the prostate.

As one of the building blocks of protein, lysine is required for growth and development. It is needed to maintain nitrogen balance in the body. Since the body cannot manufacture amino acids on its own, we find other sources for them. Amino acids, such as lysine, are supplied to the body through our diet or supplements.

Health Benefits

There are many health benefits associated with the intake of lysine. The substance appears to aid in the body’s absorption and conservation of calcium. Because of this, lysine supplements may play a role in preventing the bone-loss disorder, otherwise known as osteoporosis.

Since it is incorporated into proteins which are then used by the body, lysine performs a multitude of other functions as well. For one, lysine is reported to have the ability to retard the development of herpes. By interfering with the replication of the herpes virus, this amino acid can therefore help in controlling the development of the disease. This property of lysine encouraged many doctors to recommend its use for people with cold sores or genital herpes.

Like all amino acids, lysine plays a key role in the production of various enzymes, hormones, and disease-fighting antibodies in the body. Researchers today are exploring the role of lysine in lowering down cholesterol levels and enhancing recovery after surgery. In addition, this amino acid is also said to have various physiological benefits on the body, such as improving overall performance among athletes.

Some physicians and dentists believe in the ability of lysine to speed up the healing rate of canker sores. This disease is classified as a type of mouth ulcer that is extremely painful. The origin of the disease is still quite unknown but many believe that it is caused by a virus. Lysine, believed to have healing properties, is used to combat this disease. However, there is few clinical research to support this.

Lysine is most promising as a potential remedy for herpes sores caused by the herpes simplex virus. Over the past several decades, extensive research has been made on lysine and its effect on the virus, bringing out exciting results. Arginine, a common amino acid found in chocolate, peanuts, almonds, seeds, cereal grains, gelatins, and raisins, is needed by the herpes virus in order to replicate. In order to gain entrance to cells, arginine has to compete with lysine. This led scientists to conclude that with the presence of lysine in the body, arginine levels are lessened, thus inhibiting the growth of herpes virus.

Lysine supplementation is one way of staving off and reducing the severity of herpes-related cold sores. A clinical trial found out that after six months, lysine is effective in cold sore prevention. In addition, the herpes sores that did develop in the lysine group were milder and tend to heal faster.

Product Information

Lysine supplements are available in tablets or powdered forms. Some drugstores also sell them as a liquid or in capsules.

When using lysine, remember that this amino acid is very sensitive to the effects of food processing, such as dry heat. Its concentration in protein-rich foods, such as legumes, may be reduced if the food has been toasted or roasted.

The Plant

The licorice is a perennial plant with blue pea-like blossoms. It is mainly cultivated in the Middle East, although a subspecies of it, the wild licorice Glycyrrhiza lepidota, is native to North America. As of today, there are 14 known varieties of the licorice plant. Most of them are found in several Asiatic regions, Southeast Europe, and Persia.

The licorice plant has long graceful stems and lightly spreading, pinnate foliage. From a distance, they present an almost feathery appearance because of their tiny leaflets which resemble those of the False Acacia. During the night, the leaves hang down on each side of the midrib. The flowers are small growing from the axils of the leaves. Licorice flowers are purplish in color and sometimes pale-blue, violet, or yellowish-white. At the height of maturity, small pods are formed which somewhat resemble a partly grown peapod.

Health Benefits

The licorice plant has a long history in herbal medicine and folk healing. The record of its uses is long and varied. In Ancient China, licorice is considered among the most important herbs in traditional medicine. It is used chiefly as a demulcent for its soothing and coating effects in the digestive and urinary tracts. In addition, Chinese folk healers used it to cure a whole range of conditions, including diabetes and tuberculosis.

Since the ancient times, the plant has been frequently used in connection with the treatment for coughs, sore throats, and as a flavoring. In fact, it got its name from the Greek word for “sweet root.”

More recent studies have shown that licorice contains compounds, called glycyrrhizin and flavonoids. Glyccyrrhizin, according to test-tube studies, has anti-inflammatory properties and may have inhibiting actions that prevent the breakdown of cortisol, an important substance produced by the body.

Although it remains to be proven to work in humans, licorice may also have anti-viral properties. The flavonoids found in this herb are potent antioxidants that work to protect several organs of the body, most importantly the liver. Chalcones, which are closely related to flavonoids may also help heal digestive tract cells. Preliminary studies on the effects of licorice have shown that the flavonoids can kill the ulcer-causing bacteria, Helicobacter pylori. These bacteria are also responsible for most stomach inflammations.

Liquiritin, an extract produced from licorice, has been used as a treatment for melasma, a pigmentation disorder of the skin. According to a study conducted by medical researchers, 70% improvement is observed on melasma patients after a twice daily topical application of liquiritin cream for a period of four weeks.

Buying Information

When using licorice, remember that there are two types available in the market. The first is the “standard” licorice which contains glycyrrhizin and used for respiratory infections, chronic fatigue syndrome, or herpes. The second type is called the “de-glycyrrhizinated” licorice used to treat conditions of the digestive tract, such as ulcers.

Licorice is available in capsules or in tablets. For canker sores, de-gycyrrhizinated licorice in powdered form is recommended.