Whole wheat foods retain a lot of vitamins and cellulose in bran and have high nutritional value. It is fat-free, low in calories, and is the best food for keeping fit. Wholemeal foods lower the levels of cholesterol and triglycerides in the body and prevent LDL from undergoing oxidative damage, thereby preventing plaque build-up in arteries and causing heart attacks and strokes.
Whole wheat foods retain a lot of vitamins and cellulose in bran and have high nutritional value. It is fat-free, low in calories, and is the best food for keeping fit. Wholemeal foods lower the levels of cholesterol and triglycerides in the body and prevent LDL from undergoing oxidative damage, thereby preventing the deposition of plaque in arteries and causing the onset of heart attacks and strokes.
People all know that healthy eating habits can make people have a healthy life, and a study has pointed out that women who consume large amounts of whole-grain foods have a much lower risk of stroke.
Research shows that women who consume two to three whole-grain breads per day have a 30 to 40 percent lower risk of stroke than those who eat only half a whole-grain bread each day.
The study was hosted by researchers at Harvard University. A total of 75,521 subjects were published in the September 2000 issue of the American Medical Association.
Between 1984 and 1996, a total of 352 subjects suffered a stroke, and most of them suffered from ischemic stroke, which was caused by cerebral arterial vascular occlusion. About 600,000 people in the United States suffer from this type of stroke each year.
Stroke is the third most common cause of death in the United States. Women and men are equally likely to die, but females are more likely to die.
The study found that women who consumed more wholemeal food had less chance of suffering stroke.
Researchers suggest that people should take more whole-grain foods instead of refined ones, and even if they only take one serving of whole wheat each day to replace fine wheat foods, they will reduce the risk of ischemic stroke. Obvious benefits.
The whole wheat foods consumed by the subjects in the experiment included whole wheat bread, whole wheat ready wheat, and whole wheat making sparks, and the refined wheat food includes white bread, butter and the like.
The researchers said that it is not clear why whole wheat foods have a role in preventing stroke, but may be related to their low levels of bad cholesterol, which is low-density cholesterol and blocks arterial blood vessels.
This study had hypothesized that the presence of vitamin E and cellulose in wholegrain foods was the reason for the reduction in the rate of blower blows. However, the study found that the risk of stroke was reduced and these factors were independent of each other and there was no causal relationship. Therefore, it was concluded that whole wheat foods Reducing the blower rate is due to other mechanisms.
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