The potential of celery and kale as tea powder
HEALTH is wealth. People eat many kinds of food that can result to two things. Either the food can make us healthy or to make us sick. It is just a matter of food choices. Most food choices are mostly processed and instant because people are too busy and lack of time to prepare nutritious food. Even children do not even want to eat vegetables. With these modern foods and life styles, health problems are now common especially cancers and hypertensions.
One of the Grade 10 researchers of Loo National High School, Ms. Julieanne Locaben, conducted a research on the potential of Cellery and Kale to be a tea powder or celery and kale juice powder. The study aimed to make celery and kale readily available to any place a person may go without carrying the whole plant. To make it readily available for those children who do not want to eat vegetables because this celery and kale powder can be diluted as a juice or tea. Knowing the nutritional value of celery and kale, this product can help in the balance diet of every Filipino and to help control naturally the diseases such as cancers and hypertensions because as we know, one of the causes of diseases are in our diet.
The research is limited to the potential of kale and celery to be a healthy tea powder.
The data gathered are limited to the extent of acceptance of the taste and smell of the celery and kale tea powder.
According to Zhou K. et al, 2009, Celery is a rich source of phenolic phytonutrients that have antioxidant and anti-inflammatory properties. These phytonutrients include: caffeic acid, caffeoylquinic acid, cinnamic acid, coumaric acid, ferulic acid, apigenin, luteolin, quercetin, kaempferol, lunularin, beta- sitosterol and furanocoumarins. Celery is an excellent source of vitamin K and molybdenum. It is a very good source of folate, potassium, dietary fiber, manganese and pantothenic acid. Celery is also a good source of vitamin B2, copper, vitamin C, vitamin B6, calcium, phosphorus, magnesium and vitamin A (in the form of carotenoids). Celery also contains approximately 35 milligrams of sodium per stalk, so salt-sensitive individuals can enjoy celery, but should keep track of this amount when monitoring daily sodium intake.
Celery is an important food source of conventional antioxidant nutrients, including vitamin C, betacarotene, and manganese. But its "claim to fame" in terms of antioxidant nutrients may very well be its phytonutrients In addition to its antioxidant and anti-inflammatory nutrients that help protect the digestive tract as a whole, celery contains pectin-based Oxidative stress and inflammation in the bloodstream are criti- cal problems in the development of many cardiovascular diseases, especially atherosclerosis. Unfortunately, most of the studies we've seen in this area have involved animals. Still, we've seen promising connections between the pectin- based polysaccharides in celery and decreased risk of inflammation in the cardiovascular system. We've seen these same types of connections between celery flavonoids and decreased risk of cardiovascular inflammation.
Phthalides in celery may also act as diuretics, further helping to lower the pressure inside our blood vessels. Kolarovic J, et al.2010.
Because chronic oxidative stress and excessive inflammation are key risk factors for the development of many cancer types, it's not surprising to see scientists interested in the potential benefits of celery intake for cancer prevention.
Ware Megan, 2016 discussed the health benefits of kale. He discussed that Kale can provide you with some special cholesterollowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has choles- terol- lowering ability—just not as much. In addition, Kale's risklowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates ( ITCs) made from glucosinolates in kale play a primary role in achieving these risklowering benefits.
The following are the materials used in this study: kale, celery, sugar, extractor, pan, measuring cups beaker and wooden spoon. The kale and celery were washed and the juices were extracted using the juicer. The researcher measured the juice into 1: 1 and then boils. Sugar is added to the mixture when it is already boiling. When the mixture is sticky, it is then removed from heat and let it cool. Stir from time to time until the mixture turns to powder.
The result of the study showed that the celery and kale are potential as a tea powder or juice. In addition, there is no significant difference on the perception of the respondents on the extent of taste and smell of the celery and kale powder. Its taste is highly accepted and its smell is moderately accepted.