The Efficacy of Leeks

Like their better-known cousins, onions and garlic, leeks have many beneficial properties. They have long been used to treat digestive issues, support heart health and boost our immune systems. They are also rich in antioxidants and a good source of vitamins, such as vitamin A and C. Besides, they are a source of minerals, including potassium and calcium. They are also low in fat, sodium and calories.

Moreover, they are a great source of inulin, a carbohydrate that is able to reduce the risk of high blood pressure and diabetes because it has the ability to regulate the amount of sugar absorbed by our bloodstream. Additionally, inulin improves intestinal health by promoting healthy bacteria and reducing the amount of unhealthy bacteria in our gut.

In addition, leeks contain a bioactive compound called diallyl trisulfide (DATS), which has been shown to protect DNA from damage and mutations that could lead to cancer. Furthermore, it can prevent the formation of blood vessels in tumor cells and block their entry into our body’s tissues. Researchers have found that consuming Allium vegetables, such as leeks, is correlated with a lower risk of prostate cancer and other types of cancers.

Another advantage of leeks is that they are a source of potassium, a nutrient that helps reduce the risk of high blood pressure by dilating our blood vessels. Additionally, this nutrient increases the contractility of our heart muscles and promotes circulation throughout our body.

Finally, this vegetable is a great source of vitamin K, which is a crucial nutrient for proper blood clotting. Vitamin K also has anti-inflammatory properties and helps prevent chronic inflammatory diseases, such as diabetes or rheumatoid arthritis. Additionally, it protects our bones by increasing osteocalcin, a protein that makes up our bone matrix.

Vitamin A is a powerful antioxidant that helps fight free radicals, which can damage our body tissues and accelerate the ageing process. It is also essential for cellular regeneration and normal growth and development. Vitamin A is found in many foods, but the best sources are dairy products, egg yolks, fish and green leafy vegetables.

As for other nutrients, this veggie is a good source of vitamin B6, vitamin C and manganese. Vitamin B6 helps to convert food into energy and it is important for nerve function. Manganese is a mineral that plays a role in fat and carbohydrate absorption, as well as in blood clotting. In addition, it is required for the synthesis of certain hormones.